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Mysore, India

Anuradha K.,Plantation Products | Shyamala B.N.,Indian Central Food Technological Research Institute | Naidu M.M.,Constituent Laboratory of Council of Scientific and Industrial Research
Critical Reviews in Food Science and Nutrition

Vanilla is a tropical orchid belonging to the family Orchidaceae and it is mainly used in food, perfumery, and pharmaceutical preparations. The quality of the bean depends on the volatile constituent's, viz., the vanillin content, the species of the vine used, and the processing conditions adopted. Hence, proper pollination during flowering and curing by exercising utmost care are the important aspects of vanilla cultivation. There are different methods of curing, and each one is unique and named after the places of its origin like Mexican process and Bourbon process. Recently, Central Food Technological Research Institute, Mysore has developed know-how of improved curing process, where the green vanilla beans are cured immediately after harvest and this process takes only 32 days, which otherwise requires minimum of 150-180 days as reported in traditional curing methods. Vanillin is the most essential component of the 200 and odd such compounds present in vanilla beans. Vanillin as such has not shown any antioxidant properties, it is along with other compounds has got nutraceutical properties and therefore its wide usage. The medicinal future of vanilla may definitely lie in further research on basic science and clinical studies on the constituents and their mechanism of action. © 2013 Copyright Taylor and Francis Group, LLC. Source

Topno P.N.,Plantation Products | Vinothini,Plantation Products | Jayaprakash S.H.,Indian Central Food Technological Research Institute | Varadaiah V.,Indian Central Food Technological Research Institute | And 3 more authors.
Journal of Food Process Engineering

Paste samples were prepared by mixing 1:1 (w/w) proportion of ginger and garlic along with sodium chloride (1%). The pH of the paste was adjusted to 4.0, 4.5 and 5.4 by the addition of citric acid. Xanthan gum (2 g/L) and sodium benzoate (0.2 g/L) were added to the paste and then filled in retort pouches. The filled pouches were subjected to thermal processing at 85C with a holding time of 2 and 5 min at 80C at the centre of the paste. The color values a, and b (green and yellow) decreased, whereas the L (lightness) values increased with decrease in pH. Paste behaved like a non-Newtonian fluid, and exhibited shear-thinning behavior. Physicochemical and microbial properties did not show significant changes during storage. This study showed that ginger-garlic paste prepared in retort pouches is convenient because of its lighter weight, faster heating leading to better quality in terms of taste, color, and also environmentally acceptable. PRACTICAL APPLICATIONS Ginger and garlic have been considered as important traditional herbal medicines due to their disease prevention effects. Ginger-garlic paste is a viscous product retaining the strong aroma and flavor of the raw materials, namely, fresh ginger and garlic. Paste is mainly used as a spice in culinary preparations for imparting a characteristic fresh ginger-garlic flavor. The product is generally creamy white in color and is microbiologically stable and free from pathogenic bacteria. It is a ready to use preparation that can be used in place of fresh ginger in homes, restaurants and institutional catering. Although, few studies have been conducted on the physicochemical characteristics of ginger and garlic pastes, no information is available on combination of ginger-garlic paste in retort pouches. The development of new packing (retort pouches) for ginger-garlic with good nutritional and functional properties (such as the one proposed in this study) may be of interest in order to diversify the market supply. Therefore, retort pouch because of its lighter weight, and faster heating leads to better quality in terms of uniform cooking, taste and color and also it is environmentally acceptable. © 2011 Wiley Periodicals, Inc. Source

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