Time filter

Source Type

Bhati D.,Central Institute of Agriculture Engineering | Jain S.,Maharana Pratap University of Agriculture and Technology
Indian Journal of Ecology | Year: 2015

The present paper deals with nutritional potential of nine weeds grow naturally and consumed as green leafy vegetable by the tribals of Udaipur district of Rajasthan. Protein content was found to be high in Melilotus Indica followed by Cassia tora and Polygonum glabrum on dry weight basis. Crud fat, ash and crude fiber content are comparable to the conventional green leafy vegetables used commonly. Calcium content varies among analysed weeds from 1935.50 mg/100g in Tribulus ten-estris to 66.53 mg/100g in Marsllea minuta, whereas magnesium ranged from 54.06 to 134.30 mg/100g in Marsllea minuta and Portulaca oleracea respectively. Wide variation was recorded for iron content. The maximum iron and zinc was observed in Portulaca oleracea leaves. Copper was ranged from 0.25 mg/100g to 2.78 mg/100g. Beta carotene was found to be maximum in Cassia torà leaves (6300.74 pg/100g) whereas Melilotus indica leaves recorded higher ascorbic acid (88.15 mg/100g). Oxalate content ranged from 10.50 (Marsllea minuta) to 601.50 mg/100g (Portulaca oleracea). Cassia tora and Tribulus terrestrís also had lower content of oxalic acid whereas Euphorbia royleana (337.50 mg/100g), Asphodelus tenuifollus, and Melilotus indica had higher content of oxalic acid was below 100 mg/100 g in five weeds and less than in the remaining weeds. Tannin content ranged between 6.64 g/100g and 10.97g/100 in all weeds. Source

Khare A.K.,Guru Angad Dev Veterinary and Animal Sciences University | Biswas A.K.,Central Avian Research Institute | Balasubramanium S.,Central Institute of Agriculture Engineering | Chatli M.K.,Guru Angad Dev Veterinary and Animal Sciences University | Sahoo J.,Guru Angad Dev Veterinary and Animal Sciences University
Journal of Food Science and Technology | Year: 2015

Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110–130 g); processing conditions such as steaming time (12–18 min) and drying time (7–9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained. © 2014, Association of Food Scientists & Technologists (India). Source

Discover hidden collaborations