Browsing by Author "Anuj Kumar Gautam"

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Development of a process for manufacture of the shelf-stable chhana roll and its physicochemical properties
(Blackwell Publishing Ltd, 2014) Balraj Singh Jat; Alok Jha; Mahwash Jafri; Dinesh Chandra Rai; Anuj Kumar Gautam
The chhana roll is an indigenous, milk-based sweet of the Indian subcontinent that is sold at cottage scale without any packaging. It is prepared from chhana, an intermediate product obtained from heat and acid coagulation of milk. In order to enhance its shelf life, the product was processed in a retort pouch using a stationary retort. Product optimization was carried out through response surface methodology using two variables, i.e., level of nisin (0.00-692IU/g) and process time (15-25min). The Fo varied from 4.48 to 12.04min. The lag period for the heating curve, jh (0.82-0.96), heating rate index, fh (8.5-13.9min) and the lag factor for the cooling curve, jc (0.83-1.77) implied a conductive heating regime. The total process time (B') ranged from 13.94 to 28.13min. The process time of 15min and nisin concentration of 118.73IU/g resulted in a shelf life of 90 days at 37C. © 2013 Wiley Periodicals, Inc.
Effect of modified atmosphere packaging on the shelf life of lal peda
(Springer, 2015) Alok Jha; Arvind Kumar; Parul Jain; Anuj Kumar Gautam; Prasad Rasane
Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) and stored at 10 °C. The shelf life was evaluated on the basis of changes in the microbial status of the product such as total plate count, yeast and molds and coliform counts and also the physico-chemical changes such as hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) and free fatty acid (FFA). The microbial spoilage and the indices of chemical changes increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The results showed that samples packed with 70 % N2: 30 % CO2 combination had better shelf stability as compared to the samples packed under air and 98 % N2. © 2013, Association of Food Scientists & Technologists (India).
Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage
(Springer, 2015) Gajanan Ghayal; Alok Jha; Arvind Kumar; Anuj Kumar Gautam; Prasad Rasane
Rabri is a dairy based sweet popular in the Indian subcontinent. The high sugar and fat content impose restrictions on its consumption due to health reasons. Dietetic rabri was prepared by the replacement of sugar with aspartame. Inulin was added to partially replace the milk fat and to improve the consistency of rabri. The rabri samples were packed in the polyethylene bags filled with different gaseous compositions (Air, 50 % CO2:50 % N2 and 100 % N2) and stored at 10 °C. The shelf life was evaluated on the basis of changes in the chemical quality parameters such as HMF, TBA and FFA and microbial content such as total plate count, yeast and molds and coliform counts. The chemical parameters and microbial spoilage increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The samples packed with 100 % N2 were more shelf stable than with air and 50 % CO2:50 % N2 combinations. © 2013, Association of Food Scientists & Technologists (India).
Optimisation of a process for shelf-stable dietetic Chhana kheer and changes in physicochemical properties during storage
(2014) Anuj Kumar Gautam; Alok Jha; Mahwash Jafri; Arvind Kumar
In the production of shelf-stable dietetic Chhana kheer, optimised levels of Chhana and artificial sweeteners were examined using a stationary retort. The product was characterised by short lag period for heating (jh) (0.78-1.03), small heating rate index (fh) (7.69-17.00 min) and short lag factor for cooling (jc) (0.76-1.06), implying convective heating regime. The total process time B was 19.13-32.98 min for corresponding process lethality values (Fo) of 4.56-25.50 min. Based on optimisation, processing of the dietetic Chhana kheer at 121.40 °C for 20 min was found to be the optimum. Optimised product was stable up to 90 days at 37 °C. © 2013 Society of Dairy Technology.
Optimization of a process for high fibre and high protein biscuit
(Springer, 2015) Parul Singh; Rakhi Singh; Alok Jha; Prasad Rasane; Anuj Kumar Gautam
Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina platensis) powder to produce high fibre and high protein biscuit. Levels of ingredients in biscuits such as spirulina powder, sorghum flour and guar gum were optimized using response surface methodology (RSM) for its sensory, textural and antioxidant attributes. Sensory attributes as colour intensity (R2 = 0.89, P < 0.0001), flavor (R2 = 0.98, P < 0.0001), sweetness (R2 = 0.97, P < 0.0001), graininess (R2 = 0.99, P < 0.0001), and crispiness (R2 = 0.94, P < 0.0001), textural attributes as hardness (R2 = 0.95, P < 0.0001) and fracturability (R2 = 0.96, P < 0.0001), antioxidant activity as DPPH inhibition (R2 = 0.87, P < 0.0001) and antioxidant activity as ABTS inhibition (R2 = 0.98, P < 0.0001) were significantly related to processing parameters of biscuit. Rheological characteristics (TPA and extensograph) of biscuit dough were measured. Studies indicated that amongst all the processing parameters, the composition of spirulina powder and sorghum flour was found to have significant effect on the responses. © 2013, Association of Food Scientists & Technologists (India).