Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • OLC Ethnologie  (9)
  • English  (9)
  • Kumar, Sunil  (9)
  • 1
    Article
    Article
    Epigallocatechin-3-gallate: An efficient alternative to synthetic antioxidants and preservatives in cheese (2017)
    Associated volumes
    In:  Nutrition & food science Vol. 47, No. 2 (2017), p. 191
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 47, No. 2 (2017), p. 191
    DDC: 630
    Abstract: Purpose The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation. Design/methodology/approach The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions. Findings EGCG showed a significant (p 〈 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p 〈 0.05) lower thiobarbituric acid reactive substances (milligram malonaldehyde/kg) values. A significant (p 〈 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly (p 〈 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and free fatty acid (% oleic acid) values. Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (p 〈 0.05) higher scores were observed for various sensory parameters of the treated products. EGCG successfully improved the oxidative stability and storage quality of Kalari. Originality/value The results suggest that EGCG might be useful to the dairy industry as an efficient alternative to synthetic antioxidants and preservatives.
    URL: https://search.proquest.com/docview/1884370680
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 2
    Article
    Article
    Effect of Ocimum sanctum Linn (Tulsi) on the oxidative stability and storage quality of chicken sausages (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 4 (2015), p. 510-523
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 4 (2015), p. 510-523
    DDC: 630
    Abstract: Purpose – The purpose of this paper was to explore the possibility of utilization of Ocimum sanctum Linn (Tulsi) leaf extract as a natural preservative in muscle foods. The products incorporated with Ocimum sanctum leaf extract were assessed for various oxidative stability and storage quality parameters. Design/methodology/approach – The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were aerobically packaged in low-density polyethylene pouches and assessed for lipid oxidation, physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions. Findings – Ocimum sanctum leaf extract showed a significant (p 〈 0.05) effect on the lipid stability, as the treated products exhibited significantly (p 〈 0.05) lower thiobarbituric acid reactive substances (mg malonaldehyde/kg) and free fatty acid (% oleic acid) values in comparison to control. A significant (p 〈 0.05) effect was also observed on the microbiological characteristics of the products, as the treated products showed significantly (p 〈 0.05) lower values for total plate count, psychrophilic count and yeast and mould count. Significantly, (p 〈 0.05) higher scores were also observed for various sensory parameters of the treated products. Originality/value – The paper has demonstrated the use of Ocimum sanctum leaf extract as a potential natural preservative, as it successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited as a natural preservative in muscle foods.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-01-2015-0002
    URL: Volltext
    URL: http://search.proquest.com/docview/1686979420
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 3
    Article
    Article
    Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 5 (2015), p. 793-807
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 5 (2015), p. 793-807
    DDC: 630
    Abstract: Purpose – The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets. Design/methodology/approach – The study was designed to incorporate and evaluate the effect of pomegranate seed powder and tomato powder on the quality characteristics of the chicken nuggets. The products were developed by incorporating different levels of pomegranate seed powder (1, 2, 3 per cent) and tomato powder (1, 2, 3 per cent) separately and were analyzed for various physicochemical and sensory parameters. Findings – The pomegranate seed powder and tomato powder significantly (p 〈 0.05) increased the fiber content of the chicken nuggets besides improving various sensory attributes of the products. A significant (p 〈 0.05) effect of the pomegranate seed powder was observed on the pH, emulsion stability, cooking yield and proximate parameters of the chicken nuggets. Tomato powder also showed a significant (p 〈 0.05) effect on the emulsion stability, moisture and fat content of the products. No significant (p 〉 0.05) effect of tomato was observed on the pH and cooking yield of the products. Originality/value – Fiber-enriched chicken nuggets could be developed by incorporating pomegranate seed powder and tomato powder in the formulation besides improving various sensory attributes of the products.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-05-2015-0066
    URL: Volltext
    URL: http://search.proquest.com/docview/1709343052
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 4
    Article
    Article
    Bioactive peptides from egg: a review (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 2 (2015), p. 190-212
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 2 (2015), p. 190-212
    DDC: 630
    Abstract: Purpose – The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products. Bioactive peptides of egg origin have attracted increasing interest as one of the prominent candidates for development of various health-promoting functional and designer foods. Design/methodology/approach – Traditionally known as a source of highly valuable proteins in human nutrition, eggs are nowadays also considered as an important source of many bioactive peptides which may find wide application in medicine and food production. These specific protein fragments from egg proteins which, above and beyond their nutritional capabilities, have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and may ultimately influence health. Findings – Several peptides that are released in vitro or in vivo from egg proteins have been attributed to different health effects, including antihypertensive effects, antimicrobial properties, antioxidant activities, anticancer activity, immunomodulating activity, antiadhesive properties and enhancement of nutrient absorption and/or bioavailability. Extensive research has been undertaken to identify and characterize these biologically active peptides of egg origin which has changed the image of egg as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health and treatment and prevention of diseases. Originality/value – The paper mainly describes the above-stated properties of bioactive peptides derived from egg proteins.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-10-2014-0088
    URL: Volltext
    URL: http://search.proquest.com/docview/1661553181
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 5
    Article
    Article
    The quality and storage stability of chicken patties prepared with different additives (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 5 (2015), p. 728-739
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 5 (2015), p. 728-739
    DDC: 630
    Abstract: Purpose – The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p 〈 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p 〈 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p 〈 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p 〈 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper. Originality/value – Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-01-2015-0009
    URL: Volltext
    URL: http://search.proquest.com/docview/1709343005
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 6
    Article
    Article
    Effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, traditional fried mutton ribs (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 5 (2015), p. 662-676
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 5 (2015), p. 662-676
    DDC: 630
    Abstract: Purpose – The purpose of this study is to explore the possibility of utilization of lemon peel extract as a natural antioxidant source in muscle foods. The products incorporated with lemon peel extract were assessed for various oxidative stability and storage quality parameters. Design/methodology/approach – The study was designed to evaluate the effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, a popular traditional meat product. The products were prepared and treated with different concentrations of lemon peel extract (0.5, 1, 1.5 per cent) and were aerobically packaged in low-density polyethylene pouches and assessed for lipid stability and storage quality parameters under refrigerated (4 ± 1°C) conditions. Findings – Lemon peel extract showed a significant (p 〈 0.05) effect on the lipid stability of the products as the treated products exhibited significantly (p 〈 0.05) lower thiobarbituric acid-reactive substances (TBARS) (mg malonaldehyde/kg) and free fatty acid (FFA) (per cent oleic acid) values for the entire period of storage. A significant (p 〈 0.05) effect was also observed on the microbiological characteristics of the products, as lemon peel extract treated products showed significantly (p 〈 0.05) lower values for total plate count, psychrophillic count and yeast and mould count throughout the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p 〈 0.05) higher scores were observed for various sensory parameters of the treated products. Originality/value – Lemon peel extract successfully improved the oxidative stability and storage quality of Tabak-Maz during refrigerated (4 ± 10°C) storage and may be commercially exploited as a natural antioxidant source in muscle foods.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-01-2015-0006
    URL: Volltext
    URL: http://search.proquest.com/docview/1709342887
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 7
    Article
    Article
    Effect of different fiber sources and tert-butylhydroquinone on the quality characteristics of chicken harrisa, a meat based product (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 6 (2015), p. 930-943
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 6 (2015), p. 930-943
    DDC: 630
    Abstract: Purpose – This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa. Design/methodology/approach – An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). The products developed with optimized level of fiber were further treated with TBHQ (200 ppm) and were aerobically packaged in low-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p 〈 0.05) increase was observed in the fiber content of the products prepared with oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). TBHQ showed a significant (p 〈 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p 〈 0.05) lower thiobarbituric acid-reactive substance (mg malonaldehyde/kg) values for the entire period of storage. No significant (p 〉 0.05) effect was observed on the microbiological characteristics of the products. Sensory parameters showed significant (p 〈 0.05) decreasing trend for control as well as TBHQ-treated products throughout the period of storage; however, significantly (p 〈 0.05) higher scores were observed for treated products in comparison to control. Originality/value – Fiber-enriched chicken harrisa was developed by incorporating oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent) in the formulation. TBHQ successfully improved the lipid oxidative stability and storage quality of fiber-enriched chicken harrisa during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of the product.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-05-2015-0062
    URL: Volltext
    URL: http://search.proquest.com/docview/1735637285
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 8
    Article
    Article
    Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 1 (2015), p. 54-67
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 1 (2015), p. 54-67
    DDC: 630
    Abstract: Purpose – The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets. Design/methodology/approach – The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions. Findings – pH, crude protein, ether extract and ash content of the nuggets showed significant (p 〈 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p 〈 0.05) increase in the moisture content, emulsion stability and cooking yield. Aloe vera-enriched nuggets showed significantly (p 〈 0.05) lower values than control nuggets for almost all the lipid oxidation and microbiological parameters, i.e. free fatty acid, thiobarbituric acid-reactive substances value, total plate count, psychrophillic count and yeast and mould count. No significant (p 〉 0.05) difference was observed in the sensory parameters of the Aloe vera-enriched nuggets and the control samples throughout the period of storage. Originality/value – The paper has demonstrated the use of Aloe vera as a potential natural antioxidant without any marginal decline in the sensorial characteristics and nutritive value of the muscle foods.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-04-2014-0034
    URL: Volltext
    URL: http://search.proquest.com/docview/1650518951
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
  • 9
    Article
    Article
    Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets (2015)
    Associated volumes
    In:  Nutrition & food science Vol. 45, No. 1 (2015), p. 145-163
    Details
    ISSN: 0034-6659
    Language: English
    Titel der Quelle: Nutrition & food science
    Publ. der Quelle: Bingley : Emerald
    Angaben zur Quelle: Vol. 45, No. 1 (2015), p. 145-163
    DDC: 630
    Abstract: Purpose – This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets. Design/methodology/approach – Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters. Findings – Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p 〈 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p 〈 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p 〈 0.05), whereas all the sensory parameters decreased significantly (p 〈 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality. Originality/value – The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.
    Note: Copyright: © Emerald Group Publishing Limited
    DOI: 10.1108/NFS-02-2014-0017
    URL: Volltext
    URL: http://search.proquest.com/docview/1650518918
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Article
    OLC Ethnologie
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...