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P- ISSN: 0976-1675
E- ISSN: 2249-4538

© CARAS (Centre for Advanced Research in Agricultural Sciences)
NAAS Score: 4.56

Volume - 14 - July-August 2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 869–876
Subasshini V1, Nazreen Bagum A2 and Afroze Shameema Shareen M*3
1-3 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chrompet, India
Abstract
Citrus juices and fruits are abundant in bioactive compounds. The main factors that contribute to vitamin C loss during juice preparation are temperature and oxygen. Fresh fruits and juices lose a lot of their nutritional value because they are perishable and sensitive to mechanical damage during handling, storage, and transportation. Encapsulation helps in preserving the nutritional value of juices, particularly the vitamin content. Spray drying is the most frequent and cost-effective way of encapsulating food ingredients. The effect of spray drying with inlet temperature of 150o C and maltodextrin levels of 10,15 and 20% on the physiochemical and functional characteristics of encapsulated guava and gooseberry juice powder were studied. Physiochemical properties such as powder yield, moisture content, colour analysis, hygroscopicity, bulk density, tapped density, dissolution test and functional qualities such as total phenol content, DPPH radical-scavenging activity, Vitamin C content and Encapsulation efficiency were analyzed. Physiochemical and functional properties were significantly affected by both maltodextrin and inlet temperature. Encapsulation efficiency was also significantly affected by the inlet temperature and maltodextrin levels. Spray dried guava and gooseberry juice powder with 20% maltodextrin and processed at 150o C inlet temperature had good physiochemical, functional properties and increased encapsulation efficiency ratio.

Subasshini V1, Nazreen Bagum A2 and Afroze Shameema Shareen M*3 Click here to download file

Research Article | Published online : 14-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 877–882
Afrose Fathima A*1 and N. Dulcy Thangam2
1-2 Department of Food Science and Nutrition, Sarah Tucker College, Perumalpuram, Tirunelveli - 627 007, Tamil Nadu, India
Abstract
The current project deal with the development, sensory evaluation and production of Choco-muffins enriched with millets. Ingredients like wheat flour, foxtail millet flour, finger millet flour and sorghum flour were all used and formulated. Sensory evaluation was carried out by a trained panel using the 9-point hedonic scale method. The muffins were also nutritionally analyzed. The muffins contain nutritional components that have been shown to have certain health benefits like calcium and dietary fibre in finger millet maintains the health of bones, and reduces the bad cholesterol levels, phenolic compounds in sorghum act as antioxidants.

Afrose Fathima A*1 and N. Dulcy Thangam2 Click here to download file

Research Article | Published online : 14-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 883–885
A. Jeevarathinam*1, M. Dharani2, S. Pavithra Devi3 and K. Kavya4
1 Department of Home Science, V. V. Vanniaperumal College for Women, Virudhunagar, Tamil Nadu, India 2-4 Nutrition and Dietetics, V. V. Vanniaperumal College for Women, Virudhunagar, Tamil Nadu, India
Abstract
Gluten sensitivity is a disorder where the body reacts badly when eating gluten-containing foods. Gluten is a protein found in wheat, barley, rye. Ingestion of these protein leads to many medical complications. This auto immune condition that involves the immune system reacting to gluten is called Celiac disease. The only treatment available for the most of the celiac patients is to adhere to the gluten exclusion diet throughout their life. So the gluten free diet is necessary to reduce the incidence of celiac disease. Hence this study was designed develop foods products using millets which are gluten free and also excellent source of many nutrients. The product was prepared such as Potato smiley and Rasagula by utilizing the gluten free millets. This study result revealed that the Millets not only protect from gluten sensitivities but also provide all other essential micro- and macronutrients required for the human health.

A. Jeevarathinam*1, M. Dharani2, S. Pavithra Devi3 and K. Kavya4 Click here to download file

Research Article | Published online : 14-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 886–889
Renu Agarwal1 and Reshma A*2
1-2 P. G. Department of Home Science - Food Science Nutrition and Dietetics Shrimathi Devkunvar Nanalal Bhatt Vaishnav college for women, Affiliated to the University of Madras, Chromepet, India
Abstract
The introduction of meat substitutes like plant-based meat and cultured meat aims to replicate the flavor, texture, and aroma of the animals. This study aims to examine the perception, acceptance, and challenges for consumers of animal, cultured and plant- based meat. It was a Descriptive research design with a cross-sectional study conducted in Chennai with a purposive sampling technique of 300 non-vegetarian people. A self- structured, pretested questionnaire was used as a research tool to gather the needed data. The perception of Animal Meat (AM), Cultured Meat (CM), and Plant-based Meat (PBM) according to 46% (AM), 36% (CM), and 42% (PBM) of respondents was unhealthy. Animal, cultured, and plant-based meat was artificial according to 35% (AM), 27% (CM), and 33% (PBM) of the respondents. Animal, cultured meat, and plant-based meat are hazardous to the environment, according to 40% (AM), 33% (CM), and 37% (PBM) of the respondents. Challenges faced by 49% (AM), 46% (CM), and 42% (PBM) of respondents were convenience, cost, and animal welfare in animal, cultured and plant- based meat. Personal taste preferences, ethical considerations, and pricing, according to 44% (AM), 44% (CM), and 42% (PBM) of respondents, respectively, impact whether people accept animal, cultured, and plant-based meat.

Renu Agarwal1 and Reshma A*2 Click here to download file

Research Article | Published online : 14-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 890–894
Subaratinam R1, Mahalakshmi D*2 and Jagadeesh Kanna3
1-2 P. G. Department of Home Science (Food Science, Nutrition and Dietetics), Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chennai, Tamil Nadu, India 3 Founder and CEO of Vaayusastra Aerospace Pvt. Ltd. (Litm Incubated Company) Chennai, Tamil Nadu, India
Abstract
The number of Indian astronauts visiting space for missions will increase in the coming years. The primary goal of this research collaborating with Vaayusastra aerospace (IIM incubated company) is to develop a space food for Indian astronauts. The Sesbania grandiflora-incorporated soup cubes were created by combining Sesbania grandiflora leaves with other vegetables and herbs in ratios of 70:30 (T1), 60:40 (T2), and 50:50 (T3). The soup cubes were freeze-dried at -80 degrees Celsius for 30 hours and the moisture content of the soup cube was found to be 0.36%. Sensory evaluation was performed with 20 untrained panelists using a 9-point hedonic scale. Among treatments T1, T2, and T3, T3 was accepted overall acceptability of 8.7 ± 0.47. According to the proximate analysis results, the treatment T1 (70:30) was superior to the other treatments in terms of energy, protein (164mg), CHO (64.1mg), fat (5.8g), calcium (110mg), and iron (9.34g). The total bacteria count was 2.09 × 104 CFU/ml, which is negligible, and the total yeast mold count was nil, according to the microbial analysis. The product was microbially safe for human consumption as a ready-to-cook space food. As a result, the soup cube is an excellent ready-to-cook space food for astronauts.

Subaratinam R1, Mahalakshmi D*2 and Jagadeesh Kanna3 Click here to download file

Research Article | Published online : 15-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 895–897
D. Vijayarani*1 and P. Saravana Prabha2
1 Department of Home Science, V. V. Vanniaperumal College for Women, Virudhunagar - 626 001.Tamil Nadu, India 2 Department of Home Science, Nutrition and Dietetics, V. V. Vanniaperumal College for Women,Virudhunagar - 626 001, Tamil Nadu, India
Abstract
Millets are a group of cereal grains that belong to the Poaceae family, commonly known as the grass family. Millets have been neglected despite the nutritive value and therapeutic uses. Setariaitalica L., sometimes known as foxtail millet, is a highly nutritive, non-glutenous, and non-acid-forming food. They are rich source of protein, fibre and nutraceutical components. They are soothing and easy to digest. In the present study, foxtail millet was soaked at 8hrs, 12hrs, 16hrs, 20hrs and 24hrs and found the antinutritional factors present it. The research found that the millet soaked for 24 hours had less antinutritional factors compared than other soaking periods. Millets' bioavailability is improved by soaking and germination, which tend to diminish anti-nutrients and increase the solubility of minerals. Hence, the millet soaked for 24 hours was used for further analysis. The 24hrs soaked foxtail millet was germinated for 24hrs, 48hrs, 72hrs and 96hrs. The germinated foxtail millets were dried under sun drying and made into fine powder. The comparative analysis of an antioxidant activity showed that when the germination period increased the antioxidant activity was also increased. The foxtail millet soaked for 24hrs and germinated at 96hrs had high antioxidant activity of 94% and less antinutritional factors. So, the flour made from it was used for developing food products in order to combat malnutrition.

D. Vijayarani*1 and P. Saravana Prabha2 Click here to download file

Research Article | Published online : 15-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 898–901
F. Michaelraj*1, O. Pandiyarajan2, Michael Aruldoss2, M. Prabhu3 and Soven Dhawa4
1-2 P.G. Department of Chemistry, Arul Anandar College (Autonomous), Karumathur, Madurai - 625 514, Tamil Nadu, India 3 CRD (API) Caplin Point Laboratories Ltd., Perungudi, Chennai, Tamil Nadu, India 4 Xavier’s Research Foundation, Palayamkottai, Tirunelveli - 627002, Tamil Nadu, India
Abstract
The present study aimed to synthesize 1-Aryl-4-Phenylamino-1-butanone Hydrochloride from propiophenone, formaldehyde and aniline by using Mannich reaction. The optimum reaction conditions for the synthesis of 1-Aryl-4-Phenylamino-1-butanone Hydrochloride mono Mannich bases reported in this study were investigated by changing the mol ratios of reactants, solvents and acidity level. It was observed that the most suitable mol ratio of propiophenone, formaldehyde and aniline hydrochloride reactants was 1:1.2:1 and most suitable reaction medium was ethanol containing concentrated hydrochloric acid. The synthesized compound was confirmed by UV-Vis, FTIR and NMR studies to check the purity of the synthesized compound. The synthesized 1-Aryl-4-Phenylamino-1-Butanone Hydrochloride was effective against Micrococcus leuteus (Microorganism) bacteria. From the Molecular docking studies, it was found to have almost higher binding interaction (-11.36 kcal/mol) than that of other compounds towards the active site of the enzyme.

F. Michaelraj*1, O. Pandiyarajan2, Michael Aruldoss2, M. Prabhu3 and Soven Dhawa4 Click here to download file

Research Article | Published online : 15-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 902–908
Subasshini V1, Padmavathy G2 and Midhulashini S*3
1-3 P.G. Department of Home Science - Food Science, Nutrition and Dietetics Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chrompet, India
Abstract
Breakfast spreads are foods that are spread onto another food and frequently accompany breakfast-type bakery products such as breads, biscuits, pancakes, and waffles. The aim of this study was to formulate sesame spread with sesame seed, coconut, brown sugar, and oil in various proportions such as SS1 (30:30:30:10), SS2 (40:20:30:10), SS3 (50:10:30:10), SS4 (20:40:30:10) and compared with the control. Hence the study determined the physical properties, microbial quality, sensory evaluation, nutritional and antioxidant characterization, and storage study was carried out for about 30 days in a glass jar of refrigerate temperature of 4 °C. Themicrobial analysis revealed the total plate count was 5×104 cfu/gm and there is no growth in the total yeast and mould count. Among all the proportions SS2 was highly acceptable in terms of sensory evaluation. The proximate composition was analyzed such as carbohydrates (17.4±1.13g), protein (27.15±2.20g), fat (27.1±0.78g), calcium (752.19±3.45mg), and iron (4.5±0.99mg). The result revealed that phenol content (0.036mg/g), peroxide value (0.42±0.05meq), TBARs value (1.9±0.8 MDA), rich in antioxidants (67.52%), and phytochemicals. The overall result of this study demonstrated the sesame spread was rich in nutrients and cost-effective and it can be considered a convenience food.

Subasshini V1, Padmavathy G2 and Midhulashini S*3 Click here to download file

Research Article | Published online : 15-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 909–915
Abinaya G. P1 and Thilakavathy S*2
1-2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
Abstract
Vitamin A is important for the regulation of various bodily functions and vitamin A deficiency is higher among children with lower socio-economic status. Hence the present study aims to formulate beta carotene and fiber-rich nutritious bar using sweet potato (Ipomoea batatas) and millets. The oriental (yellow-fleshed) and Hannah (white-fleshed) sweet potatoes, popped finger millet, pearl millet and sorghum millet were mainly used in the study. The functional properties, phytochemicals and nutrients of the oriental and Hannah sweet potato flours were analyzed. Millet bars such as popped finger millet bar, popped pearl millet bar and popped sorghum millet bar were prepared with the incorporation of Oriental and Hannah sweet potato flour and sensory analysis was done. Based on the nutrient profile of the sweet potato flours, the oriental sweet potato flour incorporated millet bars were subjected to nutrient analysis. The microbial content, texture and shelf life of all the developed products were determined using appropriate methods. The popped bajra millet bar with oriental sweet potato flour had the highest beta-carotene content of 211µg/100g. The popped sorghum millet bar with Oriental and Hannah sweet potato flour had the lowest total plate count and the highest shelf life compared to all products.

Abinaya G. P1 and Thilakavathy S*2 Click here to download file

Research Article | Published online : 16-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 916–921
Vanthi Ekal1 and K. Silambu Selvi*2
1-2 Department of Clinical Nutrition and Dietetics, SRM Medical College Hospital and Research Centre, Kattankulathur, Chennai - 603 203, Tamil Nadu, India
Abstract
Food security majorly depends on grains. India is the largest producer of millet in the world with an annual production of around 10 million tonnes. Millets are small-grained, annual, warm-weather cereals, highly tolerant of drought and other extreme weather conditions with similar nutrient content to other major cereals, and belong to the Poaceae family, commonly known as the grass family, widely consumed in Asia. India produces a variety of millet like Sorghum, Pearl millet, Finger millet, Proso millet, Kodo millet, Foxtail millet, little millet, Barnyard millet, and Brown top millet. Millets are a rich source of proteins, fiber, minerals, and B-complex vitamins and also contain neutraceutical phytochemical compounds such as polyphenols, lignans, phytosterols, phytoestrogens, and phytocyanins. Consumption of millet helps in reducing the risk of heart disease, protects from diabetes, improves the digestive system, lowers the risk of cancer, detoxifies the body, increases immunity in respiratory health, increases energy levels, and improves muscular and neural systems and are protective against several degenerative diseases such as metabolic syndrome and Parkinson's disease. Fortification of millets helps to prevent micronutrient deficiency malnutrition. In today’s scenario variety of healthy snacks prepared using millet can be an alternative to modern junk food for youngsters. The nutritious millet cookies are widely acceptable, easily available, and have a long shelf life. This review narrates the development, proximate analysis, and therapeutic benefits of varied types of millet cookies available in the local markets.

Vanthi Ekal1 and K. Silambu Selvi*2 Click here to download file

Case Study | Published online : 16-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 922–928
Subasshini V1, Akshaya J. S.*2 and Aruna M3
1-3 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chrompet, India
Abstract
Geriatrics is a medical speciality focused on providing care for the unique health needs of the elderly. Inadequate food and malnutrition are more likely to affect the elderly. Despite appearances, malnutrition is relatively common in developed countries, especially among elderly patients in hospitals or old age homes. The aim of this study was to determine the prevalence of the diseases and correlate it with age among people over 60 years and above in Chengalpet. A total of 100 elderly people were personally met and discussed about the study and data was collected. A purposive sampling technique was used to select participants for this study. Nutritional assessment was carried out to examine the malnutrition. The biochemical parameters blood pressure, random blood sugar, haemoglobin, and blood serum protein were estimated for the respondents. Clinical assessments for elderly people were examined. 17% of the elderly people were found to be underweight and 21% were obese. 79% of respondents had below-average levels of haemoglobin. Hence, the study concludes that there was no correlation between diseases prevalence with age. The study also found that there was no difference between the dietary intake of different old age homes.

Subasshini V1, Akshaya J. S.*2 and Aruna M3 Click here to download file

Research Article | Published online : 16-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 929-933
K. Jansi Rani*1 and Sivanadhakumar2
1-2 Arul Anandar College, Karumathur - 625 514, Madurai, Tamil Nadu, India
Abstract
A new series of transition metal complexes of Co(II), Ni(II), and Cu(II) Chlorides have been synthesized from Schiff base ligand derived from 3,5-dichlorosalicylaldehyde and benzohydrazide. The structural features of Schiff base and its metal complexes were determined from their elemental analysis, magnetic susceptibility, molar conductance, mass spectrometry, IR, UV-Vis, 1H-NMR and ESR spectral studies. This data analysis predicts the complexes are in 1:2 ratio of ML2 type. The UV-Vis, magnetic susceptibility and ESR spectral data values suggest an octahedral geometry around the metal ion. Biological screening of the metal complexes with Schiff base ligand reveals that the Schiff base transition metal complexes show more antibacterial and antifungal activity.

K. Jansi Rani*1 and Sivanadhakumar2 Click here to download file

Research Article | Published online : 16-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 934–939
Vijaya Vahini R*1 and Neelavani K2
1-2 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chrompet, India
Abstract
Worldwide the consumption of fermented foods makes a significant contribution to human health. The cereal based probiotic foods are most common in Asia - pacific region as it’s free of dietary allergens, gluten, and low in fat as well as vegan friendly when compared to dairy-based fermented products. The objective of the present investigation was to ferment two variations of black rice such as Karuppu kavuni rice and Karunkuruvai rice and to analyze its various quality attributes such as physiochemical, proximate, functional and microbial count. Both the black rice was pressure cooked at 1:3 ratio (Rice: Water) until well cooked. Both the cooked black rice were separately soaked in water and allowed to ferment overnight for 12 hours at room temperature (27℃). The findings revealed that the fermented KKR1 and KKR2 were found to be good source of Protein (6.9 ± 0.1g and 6.43 ± 0.25g) and vitamin B 12 (3.68 ± 0.03 μg and 4.58 ± 0.03 μg). The fermented KKR1 and KKR2 exhibited excellent antioxidant activity (74.49% and 62.63%). Both the fermented black rice variations possessed excellent probiotic counts (49×103CFU/ml and 38×103CFU/ml). Hence the fermented KKR1 and KKR2 can be considered as a healthy and affordable non-dairy probiotic food for people suffering from lactose intolerance, cow's milk proteins allergy and people following vegan diet.

Vijaya Vahini R*1 and Neelavani K2 Click here to download file

Research Article | Published online : 17-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 940-942
Balasaraswathi S*1 and Ramya K2
1 Department of Home Science, V. V. Vanniaperumal College for Women, Virudhunagar - 626 001, Tamil Nadu, India 2 Department of Home Science, Food Science Nutrition and Dietetics, V. V. Vanniaperumal College for Women, Virudhunagar - 626 001, Tamil Nadu, India
Abstract
Millets are a group of small-seeded, extremely varied plant species that are native to many parts of the world. They are perfectly suited to thrive in hot, dry, and infertile environments. Millets are good for reducing diabetes, maintaining intestinal inflammation, and protecting cardiovascular health. One of India's most significant millet crops is jowar (sorghum). Jowar is used because of its high fibre, Phosphorus, iron and calcium content, which helps to prevent diabetes mellitus and cardiovascular diseases. Vitamin C and B complex vitamins are found in jamun seeds. It is beneficial for those with diabetes and aids in the healing of wounds. Despite having numerous medical properties, jamun seeds have not been widely used. Hence the study on “Phytochemical Screening of Value-Added Cookies Developed from Underutilized Jowar and Jamun Seed” was conducted. In this study, Control was prepared by using the standard ingredients such as wheat flour, butter and icing sugar. Sample A, sample B, and sample C were developed by using the jowar and jamun seed powder by replacing the wheat flour in different proportions. The developed value-added cookies were standardized by using the sensory evaluation with the help of semi trained panel members by using five-point Hedonic scale. The selected standardized value added cookies and control were subjected to phytochemical screening.

Balasaraswathi S*1 and Ramya K2 Click here to download file

Research Article | Published online : 17-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 943–950
Subasshini V1 and Afroze Shameema Shareen M*2
1-2 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chrompet, India
Abstract
Carotenoids are healthy antioxidants that shields the body from illnesses. The richest sources of carotenoids are yellow orange vegetables, among them sweet potato and pumpkin are naturally good sources. Encapsulation improves antioxidant potential and maintaining stability. Fortification of carotenoid prevents vitamin A deficiency. The aim of the research was to extract carotenoids using solvents from sweet potato and pumpkin and to estimate the extraction yield and encapsulate the carotenoid using 15% maltodextrin as wall material by spray drying with inlet temperature of 150˚C and fortify the encapsulated powder in gingelly oil. The physiochemical properties of the encapsulated powder and the fortified oil were analyzed and the carotenoid content was estimated. The resulted values showed the extraction yield (91.3±0.15%), bulk density (0.50±0.01g/ml), moisture content (13±0.2%), hygroscopicity (21.3±0.26%), the encapsulation efficiency before and after encapsulation were found to be 91.5±0.1% and 90.3±0.15%. The carotenoid content in the extract and encapsulated powder were 52±0.24μg/g and 47±0.6μg/g. The resulted values of the physiochemical properties of oil showed bulk density (0.85±0.03g/ml), peroxide value (4.72±0.02mEq/kg) and the smoking point (185˚C±3). From the results obtained, we can conclude that encapsulating carotenoids by spray drying improved carotenoid retention and fortification helped in preventing vitamin A deficiency.

Subasshini V1 and Afroze Shameema Shareen M*2 Click here to download file

Research Article | Published online : 17-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 951–956
J. Nishanth Antonya, F. Arun Pratheepana, J.P. Hariharana, K. Ganesanb, A. John Jeevagana, P. Muthukumarc, T. Adinaveend and M. Amalraja*
a Department of Chemistry, Arul Anandar College (Autonomous), Madurai Kamaraj University, Karumathur - 625 514, Madurai District, Tamil Nadu, India b Department of Chemistry, Thiagarajar College (Autonomous), Madurai Kamaraj University, Madurai -– 625 009, Tamil Nadu, India c Department of Chemistry, Bannari Amman Institute of Technology (Autonomous), Sathyamangalam - 638 401, Tamil Nadu, India. d Department of Chemistry, Loyola College (University of Madras), Nungambakkam, Chennai - 600 034, Tamil Nadu, India
Abstract
Recently, researchers are interested in fabricating smart packing material that shows colour change related to the food degradation for the real-time evaluation of quality and freshness of packed food. In this present study, anthocyanin-based extracts from various sources like red cabbage (RC), idli flower (IF), arali flower (AF) and vadamalli (VM) are prepared. The pH responsive colour changes of extracts was analyzed and UV-visible spectra were recorded for the four extracts in the pH range of 3-11. UV-visible spectra of extracts showed a band at approximately 530 nm in acidic pH which is shifted to 537 nm in neutral pH and 370 nm at basic pH. RC extract showed much clear colour change and appreciable UV-visible spectral change between the pH of investigation. Further, RC extract was coated on filter paper by dip and dry method. It was used for visual detection of volatile gases HCl and NH3 that showed dark pink colour and green colour on exposing HCl and NH3vapours, respectively. Besides, the extract coated filter paper was used for the analysis of goat meat degradation. The colour of the filter paper changed from pink to light green due to the degradation of meat products that releases NH3.

J. Nishanth Antonya, F. Arun Pratheepana, J.P. Hariharana, K. Ganesanb, A. John Jeevagana, P. Muthukumarc, T. Adinaveend and M. Amalraja* Click here to download file

Research Article | Published online : 17-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 957–960
T. Devi*1 and M. Mahalakshmi2
1-2 Department of Home Science, V. V. Vanniaperumal College for Women, Virudhunagar - 626 001 Tamil Nadu, India
Abstract
Snacks are becoming more and more popular and have a strong association with nutritional status of the young population. It is important to consider these healthy snacks for the provision of macro and micronutrients especially to the nutritionally vulnerable segment of population. Modern extrusion technologies have paved the way to use various nutrient-rich constituents to make attractive products. The aim is to prepare extruded snack food fortified with red banana powder i.e., murukku and cheval. The main ingredients which were used for the preparation of extruded snacks were multigrain powder (jowar, kodo millet, red rice flakes) and red banana powder. All the ingredients are rich in Energy, protein, vitamins such as vitamin C and beta carotene and Minerals such as iron, calcium, and potassium. A snack was a good evening snack made from multigrain and red banana powder. For the preparation of extruded snacks ingredients used like multigrain flour and red banana flour are mixed together with other ingredients. Then make a smooth dough after that fill it in a hand extruder and frying in oil at the required temperature till reaches golden brownish colour then cool it and packed it for further study. For standardization of recipe 3 samples had done A, B, C for murukku and cheval from that sample B has selected according to sensory evaluation. The proximate composition of extruded snacks such as murukku and cheval were Protein (7.2and 8.8), Anti-oxidant (63% and 54%), and Vitamin C (18 and 20g). Microbial load has done at an interval of the 1st and 15th day. Qualitative Phytochemicals has done.

T. Devi*1 and M. Mahalakshmi2 Click here to download file

Research Article | Published online : 18-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 961–966
Vijaya Vahini R*1 and Sharmila M2
1-2 P. G. Department of Home Science - Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated with the University of Madras, Chromepet, India
Abstract
Green leafy vegetables hold a prominent place among food crops due to their high levels of nutrient composition. Alternanthera sessilis is a popular green leafy vegetable in India, which contains significant antioxidant activity and phytochemical content in it. In general, Green leafy vegetables tend to spoil easily as they are highly perishable in nature. To prevent losses and increase shelf-life, the demand for preservation and processing has been growing tremendously in the modern world. Therefore, the present study was intended to dehydrate the Alternanthera sessilis leaf employing the tray drying method and to analyze its various quality attributes such as Physical, Proximate, Functional, and microbial quality. The results indicate that the Dehydrated Alternanthera s. powder contains high levels of Calcium (379 mg±1.25), Fiber (3.56 g±1.5), protein (4 g±1.0), and possesses a high anti-oxidant activity of 77.35%. The obtained microbial results were found to be within the limit and indicate that dehydrated leaf powder was microbially safe and can be stored at ambient temperature for future use. Furthermore, it can be concluded from the research findings that the Dehydrated Alternanthera s. powder can be incorporated into different food items to combat micronutrient deficiencies in the developing countries.

Vijaya Vahini R*1 and Sharmila M2 Click here to download file

Research Article | Published online : 18-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 967–972
Renu Agarwal*1 and Anu Priya N2
1-2 Food Science, Nutrition and Dietetics, Department of Home Science, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College For Women, Affiliated To University of Madras, Chennai, Tamil Nadu, India
Abstract
Navara rice, a highly ethnic Oryza species known for its medicinal properties and used in various ayurvedic treatments to cure numerous diseases. Navara rice has played an inevitable part in ayurvedic medicine since the 15th century. This brown rice variety was predominantly used in Panchakarma treatment and for other pathological states like snake bites, psoriasis, ulcers, urinary tract disorders etc., The value-added health mix was evaluated with comparison to control (100% raw rice) and the best accepted variation treatment (T5 – 100% Navara rice) to analyze the physico-chemical and nutritional properties. The developed health mix was rich in energy, protein, fat, carbohydrate, iron, and ash. The protein (30.3g/100g) and iron (4.89mg/100g) content of the health mix was double when compared to control.

Renu Agarwal*1 and Anu Priya N2 Click here to download file

Research Article | Published online : 18-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 973–976
N. Sabitha*1 and P. Vidya2
1-2 Department of Nutrition and Dietetics, Vellalar College for Women (Autonomous), Erode - 638 012, Tamil Nadu, India
Abstract
Microgreens - a super food rich in micronutrient and antioxidant is gaining popularity among researchers and homemakers to identify its health benefits, nutrient content, cultivation techniques, phytochemical properties and recipes development and it became an essential part of kitchen garden. With this inference the present study was conducted with the following objectives: to cultivate the millet-based microgreens from Ragi and Sorghum and to develop value added recipes using the cultivated microgreens. A suitable tray was selected and filled with coconut coir for well development of seeds and water was sprinkled to make it wet. The selected millets were soaked overnight and sowed on the wet tray evenly. The moisture content of the trays was maintained and kept in appropriate zone in order to get enough sunlight for proper growth and allowed them to germinate. Ragi and sorghum started to sprout after three days and started to grow. Ragi took 21 days to reach the microgreens height of 4.2cm and sorghum took eight days to reach the height of 4.4cm. After they reached the height of 4cm the microgreens were ready for harvest. Thus, the ragi and sorghum microgreens were harvested and incorporated into vegetable soup and juice respectively and sensory evaluation was carried out. The result of sensory evaluation revealed that both the recipes scored high and were highly acceptable by the panelists. Thus, the millet microgreens were really a super food which grows faster and super nutritious and delicious which can be added in our day-to-day recipes and its benefits can be harvested to achieve food and nutrition security.

N. Sabitha*1 and P. Vidya2 Click here to download file

Research Article | Published online : 18-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 977–984
Subasshini V1 and Raja Praveena S*2
1-2 Department of Home Science - Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to the University of Madras, Chromepet, India
Abstract
Edible films are type of food packaging created from edible components such as carbohydrates, proteins, lipids, and polysaccharides. They are non-toxic, biodegradable, and compostable. The study's aim is to develop a lemon seed extract incorporated chitosan edible film. It was developed by dissolving deacetylated chitosan flakes and ethanoic lemon seed extract with the aid of glycerol as plasticizer by casting method. The objective is to assess the physical and mechanical properties, such as thickness, tensile strength, elongation at break, wettability, and swelling index of the film. The results revealed that the inclusion of lemon seed extract improved the film thickness, lowered tensile strength while increasing elongation at a break value. The hydrophobicity and swelling index were also reduced. The antioxidant activity was tested using the DPPH, reducing power, and FRAP tests, and lemon seed extract significantly increased the antioxidant activity of the films. Also, as compared to the control, bread packed with the developed film inhibited the proliferation of fungal growth. Our study concluded that the edible films created by using lemon seed extract might be a potential alternative to synthetic materials and as a transport for functional chemicals, adding to biological applications such as food shelf-life extension.

Subasshini V1 and Raja Praveena S*2 Click here to download file

Research Article | Published online : 19-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 985–987
R. Krithika1 and Raajeswari Paramasivam*2
1-2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, India
Abstract
This study evaluates the impact of pomegranate, orange, and sweet lime peel powder waste management on the growth of fenugreek microgreens. The selected fruit peels were collected, sun-dried, and finely ground into fine powder. Variation I is pomegranate peel powder, Variation II is orange peel powder, Variation III is sweet lime peel powder which was prepared from one gram of fruit peel powder diluted with 100 ml of water and Variation IV is a mixture of all three fruit peel powders each containing 0.3 grams diluted with 100 ml of water. Fenugreek seeds are collected from the seed centre. 25 grams of the seeds were soaked in 100 ml of water and germinated for 4 days. The soaked seeds are sown in the soil bed and cultivated for 7 days in the field. The diluted peel powder extract was poured on a daily basis into the fenugreek microgreens field and monitored. Fenugreek microgreens are grown under four variations and compared with the control. The evaluation was done in terms of measuring soaking time, germination time, the weight of the seeds after soaking, water absorbed after soaking, length of the fenugreek microgreens including stem and root, and the number of leaves. This research reveals that fruit peel powder compositions may enhance plant growth and yield by reducing the demand for environmentally friendly chemical fertilizers. It is suggested that farms include fruit waste to increase crop production and maintain a sustainable environment.

R. Krithika1 and Raajeswari Paramasivam*2 Click here to download file

Research Article | Published online : 19-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 988–991
Revathi P*1 and Vasantha Esther Rani2
1 Department of Food Science and Technology, Arul Anandar College, Karumathur, Madurai- 625514 and Food Science and Nutrition, Madurai Kamaraj University, Madurai, Tamil Nadu, India 2 Research Centre of Home Science, Fatima College, Madurai - 625 018, Tamil Nadu, India
Abstract
Functional foods are whole, fortified, enriched, or upgraded foods that, when consumed regularly as part of a varied diet, provide health benefits beyond the provision of essential nutrients (such as vitamins). With the rising cost of healthcare, the consistent rise in life expectancy, and the desire of the elderly for a higher quality of life in their later years, functional foods serve an exceptional purpose, as indicated by the rising demand for them. The plant Eleusine coracana L., also referred to as ragi, is widely grown in India and other parts of the world. This millet is high in flavonoids, phenolic acids, and dietary fibres that are both soluble and insoluble. They are also well known for their anti-tumorogenic, anti-atherosclerogenic, antioxidant, and antibacterial properties. The nutritional value of beverages can be increased by mixing malted ragi with milk. Everyone enjoyed the frozen treat ice cream; thus, this study was designed to create ice cream that included ragi millet, and its physiochemical qualities were examined. According to ISI (IS: 2802, 1964) specifications, ice cream was made. In order to estimate the physical and chemical properties such as energy, carbohydrate, protein, fat, total solids, pH, and acidity, established procedures were used. According to the findings, the Ragi Millet Ice Cream's nutritional value and functional value were improved when compared to the control sample. This means that consumption of ice cream with millet as an ingredient will improve everyone's health in general.

Revathi P*1 and Vasantha Esther Rani2 Click here to download file

Research Article | Published online : 19-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 992–1004
Subasshini V1 and Jothika S*2
1-2 P. G. Department of Home Science - Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chromepet-44, India
Abstract
One of the traditional breakfasts in South India was found to be upma. Hence the study focused to formulate and optimize instant upma mix encultured with wheat bran and rice flakes. Therefore, the developed product was optimized using Response Surface Methodology (RSM). Hence the optimized product was evaluated for its physical properties, microbial examination, proximate composition, sensory evaluation, and shelf-life quality of the instant upma mix. The optimized product was found to be within the microbial limit and it is safe for consumption. The sensory evaluation of upma prepared from the instant upma mix was evaluated using a 9-point hedonic scale. The result of optimized acceptance of developed instant upma mix including Wheat bran 79gm and Rice flakes 35gm, appearance 7, colour 7.7, flavour 7.9, taste 8, and overall acceptability 8, and the desirability index was 1. The developed product was found to be high in protein (35±2.1g), and low in carbohydrates(7.8±1.06g) whereas the moisture content (4.7±1.02%) was found to be very low, therefore it helps in increasing the storage stability. The storage study of the optimized product was evaluated for up to 60 days. Therefore, the formulated instant upma mix was found to be highly nutritious.

Subasshini V1 and Jothika S*2 Click here to download file

Research Article | Published online : 19-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1005–1009
Periyasami Karthika*1 and Thangavel Poongodi Vijayakumar2
1-2 Department of Food Science and Nutrition, Periyar University, Salem - 636 011, Tamil Nadu, India
Abstract
The present study aimed to produce iron-rich spray-dried powder from Solanum anguivi L. (S) with enriched vitamin C from Emblica officinalis (E) through a spray-drying process. Fresh juice of Solanum anguivi L. and Emblica officinalis (S1:E3) were extracted and dried using three different carrier agents (Gum Acacia, Maltodextrin, β‐Cyclodextrin at 15%) in a laboratory scale spray dryer with 130°C and 60°C drying temperature were maintained. The developed juice powders were analyzed for encapsulation efficiency, yield, bulk properties, reconstitution properties, hygroscopicity, degree of caking of the particles and color attributes. The results procured that Gum Acacia and Maltodextrin encapsulated powders improve drying yield, encapsulation efficiency and moisture free which is the most effective, whereas the reconstitution properties and bulk properties revealed that β‐Cyclodextrin encapsulated powder obtained better results. However, the percentage for a degree of caking and hygroscopicity was elevated which was influenced by ambient temperature and resulted in stickiness. Thus, S1:E3 juice powder encapsulated with Gum acacia, Maltodextrin and β‐Cyclodextrin is seen with wholesome quality in terms of its physical properties.

Periyasami Karthika*1 and Thangavel Poongodi Vijayakumar2 Click here to download file

Research Article | Published online : 20-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1010–1014
Karpagavalli S*1 and Ganeshkumar K2
1 Department of Crop Protection SRM College of Agricultural Sciences, Vendar Nagar, Baburayanpettai, Elapakkam Post, Maduranthagam Taluk, Chengalpattu District - 603 201, Tamil Nadu , India 2 Department of Plant Pathology, Adhiparasakthi Agricultural College, G.B. Nagar, Kalavai – 632 506, Ranipet District, Tamil Nadu, India
Abstract
Bio-compost is the viable process that converting the organic substance to beneficial product such as bio fertilizers and other soil conditioner. Composting become an increasingly important strategy for the treatment of organic wastes to get quality end product with microbial community. Fungi and bacteria degraded the agro-wastes/ by-products in which mushroom fungus Pleurotus is successfully utilized for biodegradation of ligno-cellulosic residues with high efficiency. In this experiment locally available agricultural residues as substrates viz., sugar cane trash, sugar cane bagasse, ground nut shell, lawn grass and coir waste and additives such as urea, gypsum, calcium carbonate, calcium hydroxide, groundnut oil cake, gingelly oil cake and neem oil cake were used along with Pleurotus eous (APK 1) mushroom for decomposition. The components viz., cellulose, crude protein and crude fibre content from each substrate with various additives were analyzed after incubation period. Groundnut shell showed high protein content with less crude fibre.

Karpagavalli S*1 and Ganeshkumar K2 Click here to download file

Research Article | Published online : 20-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1015–1018
D. Vijayarani*1, S. Mathangi2, B. Kamali3 and B. RoopaShri4
1-2 Department of Home Science, V. V. Vanniaperumal College for Women, Virudhunagar - 626 001.Tamil Nadu, India 3-4 Department of Home Science – Nutrition and Dietetics, V. V. Vanniaperumal College for Women, Virudhunagar - 626 001.Tamil Nadu, India
Abstract
Numerous varieties of millets are grown in India. Among them Pearl millet is a small but mighty grain prosperous in nutrients and are green foods of future. Pearl millet was subjected to different soaking intervals such as 8 hours, 12 hours, 16 hours, 20 hours and 24 hours. Soaking improves the texture and decreases the anti-nutritional properties of pearl millet. In this research, it was found that pearl millet which was soaked for 24 hours contained less anti-nutritional factors. Hence, it was chosen for further process of germination at four different intervals such as 24 hours, 48 hours, 72 hours and 96 hours. Germination leads to greater bioavailability of nutrients and increases the antioxidant activity. The germinated samples were partitioned equally and subjected to sun drying at 30-40oC and hot air oven drying at 45oC. The dried samples were powdered finely. The main objective of the present study was to evaluate the effect of physical dimensions, anti-nutritional factors and antioxidant activity of the pearl millet subjected to different soaking, germination and drying methods. The result indicated that the germination process showed the maximum influence on the antioxidant assay. The comparative analysis of the soaking and germinating period showed that 24 hours soaking and 96 hours germination was found to be the best method to process the pearl millet due to its increased antioxidant activity and decreased anti-nutritional factors. The consumption of germinated pearl millet increases the nutritional status of the human being.

D. Vijayarani*1, S. Mathangi2, B. Kamali3 and B. RoopaShri4 Click here to download file

Research Article | Published online : 20-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1019–1027
Subasshini V1 and Midhulashini S*2
1-2 P. G. Department of Home Science – Food Science, Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chromepet, Chennai- 44, Tamil Nadu, India
Abstract
Breakfast consumption of ready-to-eat (RTE) rice porridge has grown in popularity. The aim of this study was to formulate pregelatinized porridge mix with karungkuruvai rice, chickpea, and chia seeds in various proportions such as PPM1 (60:30:10), PPM2 (55:35:10), PPM3 (50:40:10), PPM4 (45:45:10), PPM5 (40:50:10) and compared with control. For the pregelatinization process, the flour has been mixed with water and steamed, cooled, and dried at 40°C in a tray dryer. The microbial analysis revealed the total plate count (80 cfu/gm) and the absence of the total yeast and mould count. Sample PPM1 was found to be the most variant by evaluating in terms of a nine-point hedonic scale with respect to sensory qualities such as appearance, colour, taste, texture, flavour, and overall acceptability. Hence sample PPM1 was evaluated for physical properties, a nutritional composition such as ash (2.4 g), moisture (7.09 g), energy (175 Kcal), protein (28.2 g), carbohydrates (7.08 g), fat (3.8 g), dietary fibre (3.7 g), and storage studies including moisture content, peroxide value, and free fatty acids, and the microbial load was analyzed for about 30 days. The overall results of this study demonstrated that pregelatinized porridge mix could be used as a nutritious breakfast porridge.

Subasshini V1 and Midhulashini S*2 Click here to download file

Research Article | Published online : 20-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1028–1033
U. Rasikha*1 and P. A. Raajeswari2
1 Department of Food Science and Nutrition, Dr. N. G. P. Arts and Science College, Coimbatore - 641 035, Tamil Nadu, India 2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, India
Abstract
The edible packaging is a new trendsetter in the era of modern packaging. The researchers and food scientist recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability. The rice based edible films were developed as an alternative for conventional packages providing the nutritional benefit as when consumed along with the food. The development of rice based edible films, by the extraction of rice starch at lab scale level. The films were developed by the employment of plasticiser at different concentrations of 5ml and 10ml. the films developed using glycerol as plasticiser in filmogenic solution to increase the flexibility and plasticity of film. The films developed were tested for its functional properties such as thickness, tensile strength, elongation at break, moisture permeability, moisture content, puncture strength. The overall results showed that potato starch based edible films absorbed less moisture and they also contributed to the low moisture permeability and they exhibited good tensile strength. The rice starch films were firm and transparent white in colour. There was a growth of bacteria and yeasts, but within the permissible limits and standards i.e., 8 cfu/gm in combination of both different glycerol concentration of edible films as 3.5 cfu/gm in 5ml concentration and 5.2cfu/gm in 10 ml concentration of glycerol in rice-based starch films. The rice films developed out of rice when observed highlighted that the moisture content of rice films was medium and they tend to exhibit good functional properties.

U. Rasikha*1 and P. A. Raajeswari2 Click here to download file

Research Article | Published online : 21-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1034–1043
V. Subasshini1 and Monika S.*2
1-2 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chrompet - 600 044, Tamil Nadu, India
Abstract
Lotus seeds are a vital component of ancient ayurvedic medicine and are used to treat a wide range of illnesses, and skin problems with abundant nutrients. The plant-based milk and milk products are preferred by people who are vegan, lactose intolerant, and allergic to cow's milk. Consumers use milk powders to replace fresh milk and as a component in a variety of processed food products. This study aims to standardize and spray dry lotus seed milk, formulate it into a custard powder mix, and subjected to evaluate the physical, proximate, functional, microbial, and sensory analysis. The lotus seeds (fresh and dry) were cleaned, ground to extract milk, selected seed was spray-dried, formulated into custard powder mix, and analyzed. The results showed that formulated powder has higher protein (33.84g±1.0), with low fat (1.402g±0.1) and carbohydrate (19.91g±1.01), calcium (394.7g±1.0), potassium (70.5mg±1.04), magnesium (94mg±1.0), exhibits antioxidant activity of 80.45%. The prepared custard exhibits the textural property of springiness (0.912±0.3), cohesiveness (0.80±0.1), and chewiness (60.4±0.3). The sensory attributes resulted in overall good acceptability with 30 days of stable shelf life. Thus, the developed custard powder mix was considered to be nutritionally dense with good textural properties and is considered as a value-enhanced convenience food.

V. Subasshini1 and Monika S.*2 Click here to download file

Research Article | Published online : 21-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1044–1048
Subaratinam R1 and Srimathy V*2
1-2 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Chrompet, India
Abstract
Menu labelling is another term for calorie labelling. Menu labelling is required in many countries, primarily to promote healthy eating and portion control awareness. People are dining out in restaurants more frequently than ever before. Restaurant foods frequently have disproportionately large portion sizes and contribute more calories and fat than the foods which are consumed at home. As a result, some claim that consuming food away from home is one of the primary causes of poor nutritional quality and weight gain. In this study, 200 subjects were chosen. Of them, 58% were women and 42% were men and of all the respondents, 66% of them frequently ate at restaurants. According to 69.5% of respondents, the menu card should contain nutritional information and when it comes to menu labelling, 59% of respondents were unaware of the FSSAI's new menu labelling rule. Around (71,70.5%) of the total respondents thought that menu labelling should be implemented and portion control is effective. Among the total respondents, 69% of them think there should be elaborative information on ingredients present in the menu cards given in restaurants. As a result, Menu labelling may be a useful policy tool for promoting appropriate calorie consumption and may play a significant role in obesity reduction and portion control.

Subaratinam R1 and Srimathy V*2 Click here to download file

Research Article | Published online : 21-Aug-2023

Research Journal of Agricultural Sciences
Vol : 14 - Issue : 4 ; 1049–1054
Vijaya Vahini R*1 and Suba Jegatheeswari V2
1-2 P. G. Department of Home Science, Food Science Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women, Affiliated to University of Madras, Chrompet, India
Abstract
Flower based wine is a fermented alcoholic beverage formulated from a wide array of commonly available flowers. Clitoria ternatea flower possesses a varied range of pharmacological properties and therefore considering all the nutritional advantages, an attempt was made by the researcher to formulate a flower-based wine from Clitoria and to analyze its various quality aspects. Non-alcoholic Wine was formulated using two different variation of sugar such as refined sugar (Sample 1) and palm sugar (Sample 2). Both the samples were subjected to Physiochemical, functional and microbial analysis and compared with the control sample (grape wine). The results of the study revealed that both the samples exhibited desirable physicochemical properties. The ethanol content of sample 1 and sample 2 was found to be 0.167 % and 0.254 % respectively. The yeast count of sample 1 was found to be 280 x 102 CFU/ml, whereas the yeast content of sample 2 was 320 x 102 CFU/ml. The antioxidant activity was found to be higher in sample 1 (73.09%) and lower in sample 2 (68.96%). The phytochemical analysis showed the presence of flavonoids in both the samples. The study findings conclude that the formulated flower-based wine contains significant nutritional benefits and was also found to be well acceptable based on sensory evaluation.

Vijaya Vahini R*1 and Suba Jegatheeswari V2 Click here to download file

Research Article | Published online : 21-Aug-2023