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Preparation and Evaluation of Aonla Candy

Preparation and Evaluation of Aonla Candy PDF Author: Sunil Jejurkar
Publisher: LAP Lambert Academic Publishing
ISBN: 9783659450013
Category :
Languages : en
Pages : 60

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Book Description
In present study, the aonla candy is prepared from the "Banaras" variety of Aonla or Indian gooseberry (Emblica Officinais Gearthn.) fruit. The pretreatment of blaching is given to the aonla by using immersion method. The aonla fruits were blanched at 100 C for 10 minutes. The easily and neat segmentation of aonla fruit is observed after 10 minutes of immersion. The blanched slices were dipped in the sugar syrup, made from equal weight of sugar as that of the aonla fruits taken for the preparation of the aonla candy. Sugar syrup concentration was changed periodically after every 24 hours by increase of 10 B (40, 50, 60, 70 B). After 60 B, the slices kept for the 72 hours at 70 B. The higher weight reduction was observed at 70 B. The prepared sample was dried by using two drying methods viz. oven drying and shade drying. Oven drying method was not suitable for proper drying of the osmosis slices, which does not, removes the sufficient amount of the moisture in prior to storage of the products. The shade drying method was observed well for candy preparation where the colour of the candied product is does not change with effective removal of the moisture content up to 35 C. In organol

Preparation and Evaluation of Aonla Candy

Preparation and Evaluation of Aonla Candy PDF Author: Sunil Jejurkar
Publisher: LAP Lambert Academic Publishing
ISBN: 9783659450013
Category :
Languages : en
Pages : 60

View

Book Description
In present study, the aonla candy is prepared from the "Banaras" variety of Aonla or Indian gooseberry (Emblica Officinais Gearthn.) fruit. The pretreatment of blaching is given to the aonla by using immersion method. The aonla fruits were blanched at 100 C for 10 minutes. The easily and neat segmentation of aonla fruit is observed after 10 minutes of immersion. The blanched slices were dipped in the sugar syrup, made from equal weight of sugar as that of the aonla fruits taken for the preparation of the aonla candy. Sugar syrup concentration was changed periodically after every 24 hours by increase of 10 B (40, 50, 60, 70 B). After 60 B, the slices kept for the 72 hours at 70 B. The higher weight reduction was observed at 70 B. The prepared sample was dried by using two drying methods viz. oven drying and shade drying. Oven drying method was not suitable for proper drying of the osmosis slices, which does not, removes the sufficient amount of the moisture in prior to storage of the products. The shade drying method was observed well for candy preparation where the colour of the candied product is does not change with effective removal of the moisture content up to 35 C. In organol

Advances in Cereals Processing Technologies

Advances in Cereals Processing Technologies PDF Author: Gopal Kumar Sharma
Publisher: CRC Press
ISBN: 1000534715
Category : Technology & Engineering
Languages : en
Pages : 242

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Book Description
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Profitable Small,Cottage,Tiny And Home Industries

Profitable Small,Cottage,Tiny And Home Industries PDF Author: Eiri
Publisher: Engineers India Research In
ISBN: 8186732799
Category :
Languages : en
Pages : 10

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Fruits for the Future in Asia. Proceedings of a Regional Consultation Meeting on Utilization of Tropical Fruit Trees in Asia, held in Bangkok, Thailand, 6 - 8 February 2002

Fruits for the Future in Asia. Proceedings of a Regional Consultation Meeting on Utilization of Tropical Fruit Trees in Asia, held in Bangkok, Thailand, 6 - 8 February 2002 PDF Author:
Publisher: Crops for the Future
ISBN: 0854327754
Category :
Languages : en
Pages : 236

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Postharvest Biology and Technology of Tropical and Subtropical Fruits

Postharvest Biology and Technology of Tropical and Subtropical Fruits PDF Author: Elhadi M Yahia
Publisher: Elsevier
ISBN: 0857092766
Category : Business & Economics
Languages : en
Pages : 560

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Book Description
While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit. Chapters in Volume 2 review the factors affecting the quality of different tropical and subtropical fruits from açai to citrus fruits. Important issues relevant to each product are discussed, including means of maintaining quality and minimizing losses postharvest, recommended storage and transport conditions and processing methods, among other topics. With its distinguished editor and international team of contributors, Volume 2 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area. Along with the other volumes in the collection, Volume 2 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area Reviews the factors affecting the quality of different tropical and subtropical fruits from açai to citrus fruits Important issues relevant to each particular fruit are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions

Indian Food Packer

Indian Food Packer PDF Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 718

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Progressive Horticulture

Progressive Horticulture PDF Author:
Publisher:
ISBN:
Category : Horticulture
Languages : en
Pages : 482

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Technologies for Value Addition in Food Products and Processes

Technologies for Value Addition in Food Products and Processes PDF Author: Sankar Chandra Deka
Publisher: CRC Press
ISBN: 0429512562
Category : Science
Languages : en
Pages : 386

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Book Description
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

Handbook on Food Biotechnology (Extraction, Processing of Fruits, Vegetables and Food Products) 2nd Revised Edition

Handbook on Food Biotechnology (Extraction, Processing of Fruits, Vegetables and Food Products) 2nd Revised Edition PDF Author: NIIR Board of Consultants & Engineers
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 938103981X
Category :
Languages : en
Pages : 400

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Book Description
Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990, biotechnology has been utilized to develop new tools for improving productivity. Biotechnology is a broad term that applies to the use of living organisms and covers techniques that range from simple to sophisticated. In contrast, modern agricultural biotechnology techniques, such as genetic engineering, allow for more precise development of crop and livestock varieties. The potential benefits of biotechnology are enormous. Food producers can use new biotechnology to produce new products with desirable characteristics. These include characteristics such as disease and drought-resistant plants, leaner meat and enhanced flavor and nutritional quality of foods. This technology has also been used to develop life-saving vaccines, insulin, cancer treatment and other pharmaceuticals to improve quality of life. It is estimated that in the next 20-30 years demand for food will increase by 70%. Biotechnology will be key to meeting this demand. This handbook is designed for use by everyone engaged in thefoodtechnologysuch as fermentation, developing and testing of food and students who are pursuing their career in food biotechnology. It provide all information on modern cooking, food processing and preservation methods, juice preparation methods, etc. The major content of the book are Fermenter and Bio-Reactor Design, Development and Testing of a Milled Shea Nut Mixer, Production of Pure Apple Juice in Natural Colour, Drying of Ginger using Solar Cabinet Dryer, Roasting of Coffee Beans, Processing of Guava into Pulp Guava Leather, Processing and Preservation of Jack Fruit, Quality Changes in Banana, Processing and Quality Evaluation of Banana Natural Colour, Large Scale Separation and Isolation of Proteins, Preparation and Storage Studies on Onion-Ginger-Garlic Paste, Bitterness Development in Kinnow Juice, Effect of Incorporation of Defatted Soyflour, Gum from Ber Fruits, Juice Extraction of Aonla (EmblicaOfficinalisGaertn.) Cv. ‘Chakaiya’, Defatted Mucuna Flour in Biscuits, Detoxifying Enzymes, Processing Methods and Photographs of Machinery with Suppliers Contact Details. This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.

Post Harvest Management And Production Of Important Horticultural Crops

Post Harvest Management And Production Of Important Horticultural Crops PDF Author: Tridib Kumar Goswami
Publisher: Scientific Publishers
ISBN: 938623727X
Category :
Languages : en
Pages : 436

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Book Description
The book describes various recent technological interventions in production, handling and processing of important horticultural crops and also discusses the various methods to extend the shelf life as well as development of different value added products including important spices and other uses. Importance of horticulture in Indian context, growth pattern, area and production, and its role in human nutrition are discussed in this book.