Browsing by Author "Avinash Singh Patel"

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Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit
(Academic Press, 2019) Avinash Singh Patel; Abhijit Kar; Rama Chandra Pradhan; Debabandya Mohapatra; Balunkeswar Nayak
The effect of baking temperatures (180, 190, 200, 210 & 220 °C) on the quality attributes viz., proximate composition, amino acids and protein quality of the de-oiled bottle gourd seed cake powder (BGSCP) fortified biscuit was investigated. Baking temperature predictably was found to have a significant effect on the parameters considered. Excluding ash content, a temperature dependent kinetic of the proximate composition was observed. Foremost heat sensitive amino acids were ARG > MET > LYS > HIS which were declined significantly (p < 0.05) up to 30–35% followed by ILE > ASP > ALA > TRP > VAL > PHE > SER up to 20–25% with increase in the baking temperature from 180 220 °C. A significant (p < 0.05) amount decrease in the total essential amino acids (24.02%), predicted biological value (26.69%) and protein efficiency ratio (20.71%) were recorded. Essential amino acids of the fortified biscuit were found more heat sensible as compared to its nonessential amino acids compositions and resulted from an initial ratio of 68:32 (180 °C) to 59:41 (220 °C), respectively. © 2019 Elsevier Ltd
Effect of fortification of de-oiled bottle gourd (Lagenaria Siceraria) seed on the functional and chemical characteristics of the biscuit: A nutritional assessment
(Enviro Research Publishers, 2018) Avinash Singh Patel; Rama Chandra Pradhan; Abhijit Kar; Debabandya Mohapatra
De-oiled bottle gourd (Lagenaria siceraria) seed is a highly nutritious by-product of edible oil industries. The seed contains a substantial amount of quality protein, dietary fiber, minerals, and essential amino acids. The present study is undertaken to improve the quality of commercial biscuit through replacement traditional wheat flour with de-oiled bottle guard seed cake powder. Response surface methodology was used to carry out experimental layout with two independent variables viz; de-oiled bottle guard seed coded as bottle guard seed cake powder (BGSCP) and whole wheat flour (WWF) against five dependent responses viz., swelling capacity (SC), water absorption capacity (WAC), oil absorption capacity (OAC), protein, insoluble and soluble fiber. The most desirable (R2 - 0.899) solution was found at the formulation level of 50g BGSCP and 40g WWF. Nutritional assessment of optimized biscuit heightened a significant (p < 0.05) rise in the amount of crude protein, ash content, and soluble fiber as in comparison with the control group sample. BGSCP fortification revealed significant improvement (43.22) in terms of essential amino acid availability as compared to control biscuit. However, the fatty acid compositions of optimized biscuit were insignificantly (p > 0.05) different. © 2018 The Author(s).
Modified atmospheric packaging (Map) of trichosanthes dioica (Parwal) sweet and effect of storage temperature on the physicochemical, microbial and sensory characteristics
(Enviro Research Publishers, 2019) Brij Bhushan Mishra; Rajendra Kumar Pandey; Avinash Singh Patel; Rama Chandra Pradhan
Trichosanthes dioica (Parwal) sweet was packed under air and modified atmospheric packaging (MAP) with a gas composition of 98% N2 (2% O2 impurity), and 70% N2: 30% CO2, respectively. The samples were stored at 5, 10 and 25°C and evaluated for various microbial count, nutritional analysis (moisture, fat and protein), titratable acidity (TA), total carotenoids, vitamin C, DPPH inhibition activity, total phenolic content, hydroxymethylfurfuraldehyde (HMF), thiobarbituric acid (TBA), free fatty acid (FFA), Textural profile analysis and sensory attributes. Results showed that a combination of 70 %N2+30% CO2 had most significant effect to arrest the microbial growth followed by 100% N2 and fresh. Similarly this combination of N2 and CO2 retained the proximate and textural quality of the products concluded that the MAP conditions of 70% N2: 30% CO2 and storage at 5°C, were the most suitable conditions for preserving the Parwal sweet up to 50 days. © 2019 The Author(s). Published by Enviro Research Publishers.