Browsing by Author "Rama Chandra Pradhan"

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A green separation of Lagenaria siceraria seed oil
(2014) Prashant Pandharinath Said; Rama Chandra Pradhan; Birendra Nath Rai
Bottle gourd (Lagenaria siceraria) seed oil is found to be an important oil in India as well as in world market due to its medicinal properties. It is used in various cosmetics, skin therapy and in the treatment of benign prostatic hyperplasia. Also some medicines which are formulated using L. siceraria seed oil are used in treatment of treating acne, hyper-seborrhea, alopecia and hirsutism. The aim of this paper was to extract the oil from L. siceraria seed using a green separation process. The effects of pressure, temperature and supercritical fluid's flow rate on the oil yield were investigated using Taguchi experimental design strategy. An orthogonal array, signal-to-noise (S/N) ratio and analysis of variance (ANOVA) were employed to determine significance of various parameters and their interactions. The experimental results showed that pressure and temperature were directly proportional the oil yield. However, the effect of flow rate on the oil yield was not significant. Maximum extraction yield (34.60% (dry basis)) was obtained at 500. bar, 60. °C and flow rate of 15. g/m. © 2013 Elsevier B.V.
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.
Moisture dependent physical properties of Lagenaria siceraria seed
(2013) Prashant Pandharinath Said; Rama Chandra Pradhan
The investigation was done to evaluate the effect of moisture content on some physical properties of Lagenaria siceraria seed. The study was conducted at five moisture levels such as 8.84%, 10.10%, 11.89%, 12.60% and 15.10% (wet basis). Results showed that the mean value of principal dimensions, average diameters, surface area and 1000 seed mass increased linearly but aspect ratio decreased with increase in moisture content. The sphericity increased in the moisture range of 8.84% to 11.89% but decreased with further raise in the moisture up to 15.10%. Gravimetric properties like bulk density increased with increase in moisture content however true density and porosity decreased linearly with increase in moisture content. Angle of repose and terminal velocity increased linearly with moisture content of the seed. The coefficient of friction increased linearly with seed moisture content on five experimental surfaces (plywood, galvanized iron, glass and plastic). The information pertaining to moisture dependant physical properties of Lagenaria siceraria seeds may become an essential part in design of processing machines and its unit operations, design of dehulling, oil expression and other processing equipments.
Oil expression from Jatropha seeds using a screw press expeller
(Academic Press, 2011) Rama Chandra Pradhan; Sabyasachi Mishra; Satya Narayan Naik; Naresh Bhatnagar; Virendra Kumar Vijay
Experiments were conducted to determine the effects of moisture content, cooking temperature, and cooking time on the yield of oil mechanically expressed from Jatropha seed using a screw press expeller. A maximum oil recovery of 73.14% was obtained when Jatropha seeds were conditioned to a dry basis (db) moisture level of 9.69% and cooked at 110 °C for 10 min. Screw press oil recovery, residual oil, pressing rate, and oil sediment content were measured at different moisture contents for uncooked and cooked seed. At optimum processing conditions, oil recovery from cooked seed was 7% higher than that of uncooked seed. Pressing rate decreased from 30.92 to 29.5 kgh-1 and 31.38 to 29.87 kgh-1 for cooked and uncooked seeds, respectively, where as sediment content increased from 4.27 to 7.86% and 4.02 to 5.27%, respectively, as moisture content decreased. Oil expressed under the processing conditions investigated was of acceptable quality. © 2011 IAgrE.
Physicochemical analysis of Psophocarpus tetragonolobus (L.) DC seeds with fatty acids and total lipids compositions
(Springer India, 2015) Chandra Sekhar Mohanty; Rama Chandra Pradhan; Vinayak Singh; Neha Singh; Rojalin Pattanayak; Om Prakash; Chandan Singh Chanotiya; Prasant Kumar Rout
Psophocarpus tetragonolobus (L.) DC. is a tropical legume with potential nutritional properties. In present study, the physical properties and proximate composition of the seeds were evaluated. Besides, the physico-chemical properties of fatty oil from fully mature seeds were also studied. The fatty oil compositions of immature, mature and fully mature seeds were evaluated by GC-FID, GC/MS and 1H-NMR. The study revealed that, fatty oil from fully mature seeds contained high proportion of unsaturated fatty acids (75.5 %), whereas immature seeds contained higher percentage of saturated fatty acid (61.3 %). In addition, unsaponification matter (0.25 %) of fatty oil was identified as stigmasterol (66.4 %) and β-sitosterol (25.1 %). Total lipids of fully mature seeds were extracted and isolated as neutral, glyco- and phospholipids. Overall, the fatty oil of fully mature seeds was enriched with mono-unsaturated fatty acids (38.6 %) and poly-unsaturated fatty acids (36.9 %) without trans-fatty acids, thus meeting the edible oil standard. © 2014, Association of Food Scientists & Technologists (India).