scholarly journals Coloring of food by the use of natural color extracted by beetroot (Beta Vulgaris), betalain pigment

2020 ◽  
Author(s):  
Sonika Chaudhary
Keyword(s):  
Beta Vulgaris ◽  
Food Product ◽  
Food Products ◽  
Antioxidant Property ◽  
Natural Food ◽  
Natural Color ◽  
Important Quality ◽  
Vegetables And Fruits ◽  
Betalain Pigment

Color is one of the most important quality attribute in the food products. The purpose of adding color in the foods is to make them attractive, to influence the consumer to buy the product and also to improve the quality of the food product. At the present time the demand of natural color is increased in worldwide due to the awareness of people on therapeutic medicinal properties and their benefits in the place of synthetic colors. Synthetic colors are harmful for health and show toxicity in food products. Natural color are those pigments which is derived from naturally sources such as plants, insects, animals, vegetables and fruits etc. among all these natural dyes, plant based pigments have medicinal values so are mostly preferred. Today the food industry are mostly preferred the use of natural coloring pigment in their food products because the generation of this time is very possessive to their health and preferred the food product which is made from the use of natural color. The present study is based on the use of natural colors in food product in the place of synthetic color. The natural color was extracted from beetroot (Beta Vulgaris) named as betalain pigment. Betalain pigment is rich in antioxidant property, vitamin A and C and also a good source of iron, calcium etc. In this experiment the use of the natural color in the preparation of cookies.Keywords:  natural food color, dyes, extraction, pigment, beetroot, betalain, cookies.

scholarly journals AN EMPIRICAL STUDY ON AWARENESS AND CONSUMPTION PATTERN OF ORGANIC FOOD IN BENGALURU CITY, THE IT CAPITAL OF INDIA: AN ANALYSIS WITH RESPECT TO DIFFERENT DEMOGRAPHIC FACTORS AND AVAILABILITY OF ORGANIC FOOD PRODUCTS IN BENGALURU

2019 ◽  
Vol 7 (1) ◽  
pp. 276-296
Author(s):  
Anwesha Chattopadhyay ◽  
Priyanka Khanzode
Keyword(s):  
Regression Analysis ◽  
Organic Food ◽  
Food Product ◽  
Food Products ◽  
Consumption Pattern ◽  
Statistical Tools ◽  
Chi Square ◽  
Climate Conditions ◽  
Carbon Particles

Last 5 years have seen lots of changes in the consumption pattern of individuals with concerns rising constantly on the quality of climate conditions, individuals have become aware about change in climate, increasing pollution, deteriorating air quality, excessive use of chemicals in the farms, increase of carbon particles in environment and impact on population. Consumers now-a-days are very particular about the products they are consuming, Thus the concept of organic food product come into picture. This concept is gaining impetus in society especially after increase in health problems in individuals. It refers to using such food product which are eco-friendly and safe. The paper is a humble attempt to understand the level of awareness about organic food products in Bengaluru. This paper also aims at understanding the consumption pattern of individuals in Bengaluru. Statistical tools like ANOVA, Regression analysis, Chi-square tests and different charts are used to analyse the data obtained from a primary survey conducted in Bengaluru. On the basis of analysis done in the paper, it is concluded that the consumption has increased lately although more awareness should be created to make the consumption more popular among consumers.

scholarly journals Appreciation of ethrel on ripening dynamic and on the content of ingredients in processing tomato (Lycopersicon lycopersicum (L.) Karsten) varieties

2006 ◽  
Vol 12 (4) ◽  
Author(s):  
L. Helyes ◽  
J. Dimény ◽  
A. Lugasi ◽  
Gy. Schober ◽  
Z. Pék
Keyword(s):  
Quality Factor ◽  
Food Products ◽  
Fresh Weight ◽  
Processing Tomato ◽  
Lycopersicon Lycopersicum ◽  
Important Quality ◽  
Lycopene Content ◽  
Tomato Products ◽  
Ripening Rate

Tomato (Lycopersicon lycopersicum (L) Karsten) is an important crop cultivated in Hungary. Ethrel has been used to advance maturity and promote uniform ripening of processing tomato since 25-30 years in Hungary. The aims of the present study were 1) to evaluate the effects of two different ethrel concentrations on ripening rate, 2) to investigate lycopene content of different maturity stages, 3) to test the effect of ethrel on lycopene content. It is important to note that the experimental year (in July and August) was very rainy and cool. Ethrel was applied at two rates: 1500 and 3000 ppm. The results clearly indicate that Ethrel can be a useful and effective tool of maturity-enhancement, under present circumstances. Ripening concentration increased significantly by Ethrel. In spite of this, Ethrel treatments did not affect lycopene content of examined varieties significantly. The quality of tomato products are characterised by their lycopene content. Colour is highly important quality factor of food products. The range in lycopene contents from all samples evaluated was 48.7 to 113.0 mg kg-1 fresh weight. Also correlations between lycopene content and colour (a*/b*, and chroma) were investigated also.

Food identification by barcode scanning in the Netherlands: a quality assessment of labelled food product databases underlying popular nutrition applications

2018 ◽  
pp. 1-8 ◽  
Author(s):  
Marcus Maringer ◽  
Nancy Wisse-Voorwinden ◽  
Pieter van ’t Veer ◽  
Anouk Geelen
Keyword(s):  
The Netherlands ◽  
Energy Level ◽  
Food Product ◽  
Food Products ◽  
Nutrient Level ◽  
Food Diary ◽  
True Value ◽  
Product Identification ◽  
Google Play

AbstractObjectiveThe quality of labelled food product databases underlying popular diet applications (apps) with barcode scanners was investigated.DesignProduct identification rates for the scanned products and the availability and accuracy of nutrient values were calculated.SettingOne hundred food products were selected from the two largest supermarket chains in the Netherlands. Using the barcode scanners of the selected apps, the products were scanned and the results recorded as food diary entries. The collected data were exported.SubjectsSeven diet apps with barcode scanner and food recording feature were selected from the Google Play and Apple app stores.ResultsEnergy values were available for 99 % of the scanned products, of which on average 79 % deviated not more than 5 % from the true value. MyFitnessPal provided values for sixteen nutrients, while Virtuagym Food and Yazio provided values for only four nutrients. MyFitnessPal also showed the largest percentage of correctly identified products (i.e. 96 %) and SparkPeople the smallest (i.e. 5 %). The accuracy of the provided nutrient values varied greatly between apps and nutrients.ConclusionsWhile energy was the most consistently and accurately reported value, the availability and accuracy of other values varied greatly between apps. Whereas popular diet apps with barcode scanners might be valuable tools for dietary assessments on the product and energy level, they appear less suitable for assessments on the nutrient level. The presence of user-generated database entries implies that the availability of food products might vary depending on the size and diversity of an app’s user base.

scholarly journals Formation of consumer value of cottage cheese prolonged shelf life when using flour from milk Thistle seeds spotted

2019 ◽  
Vol 81 (3) ◽  
pp. 43-49 ◽  
Author(s):  
R. T. Timakova
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
Cottage Cheese ◽  
Milk Thistle ◽  
Safety Requirements ◽  
Consumer Value ◽  
Quality Of Food

The strategy for improving the quality of food products in the Russian Federation until 2030 determines the trend towards improving the diet of the country's population through the production of new types of food products enriched with valuable food additives. According to the results of a comprehensive study, the addition of flour from milk thistle seeds to soft curd (1.0–2.5 %) makes it possible to obtain a product of high consumer value. Flour from the seeds of milk thistle, as a source of flavolignans, helps to increase the nutritional value of cottage cheese soft unpressurized Packed 5% fat with an increase in protein content by 0.11–0.24%, fat by 0.06–0.12%, carbohydrates – by 0.13–0.28% and silymarin – up to 3.39–7.26 mg/100 g of product and prolongation of shelf life up to 8 days. Acidity and microbiological indicators correspond to the established level. Enriched cottage cheese is soft with a mass fraction of flour from milk thistle seeds of 1.0 and 2.5%, combining animal components (cottage cheese as a source of protein and beneficial microflora) and vegetable (flour from milk thistle seeds as a source of silymarin), is an integral food biosystem that complies with safety requirements in accordance with TR TS 033/2013 “On the safety of milk and dairy products” and provides improved consumer properties of a food product for various categories of the country's population (healthy people and those in the rice group) and of different ages, at the same time does not apply to specialized products.

scholarly journals Consumers’ Opinion towards Food Product Recall

2019 ◽  
pp. 208-215 ◽  
Author(s):  
C. Kaaviya ◽  
S. Moghana Lavanya ◽  
B. Krishnakumare
Keyword(s):  
Online Survey ◽  
Sampling Technique ◽  
Food Product ◽  
Food Products ◽  
Primary Data ◽  
Product Recall ◽  
Traceability System ◽  
Questionnaire Online ◽  
Structured Questionnaire

Aim: To examine consumers’ opinion towards food product harm crisis. Research Design: Primary data was collected using well-structured questionnaire. Online survey was conducted and responses were obtained from 100 respondents. The study used convenience sampling technique in order to full fill the objectives. Methodology: Percentage analysis was used to analyze the data collected. Results: The results revealed that that the quality is the major factor influencing purchase of food products rather than its taste and promotional activities. Besides, majority of respondents would buy the product again if the issues were resolved. Also, the study revealed that consumers’ would switch the brand if there is any quality issues arise in usual brands they are buying. Conclusion: Results inferred that brand loyalty is dependent on the quality of the product. In order to overcome the food harm crisis, it is suggested that, stringent measures need to be taken regarding the quality of the product, traceability system needs to be implemented for the food products to ensure food safety.

scholarly journals Nutritional potential of malted nutri flour against conventional flours used in Indian food products

2019 ◽  
Vol 11 (3) ◽  
pp. 694-697
Author(s):  
Jaya Tripathi ◽  
Janardan Singh
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Products ◽  
Nutritional Factors ◽  
Whole Wheat ◽  
Indian Food ◽  
Food Product Development

The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.

scholarly journals Ultrasound-Assisted Cold Pasteurization in Liquid or SC-CO2

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1457
Author(s):  
Anna Abramova ◽  
Vladimir Abramov ◽  
Vadim Bayazitov ◽  
Roman Nikonov ◽  
Igor Fedulov ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
High Efficiency ◽  
Food Product ◽  
Food Products ◽  
Ultrasonic Field ◽  
Chemical Transformations ◽  
Cold Pasteurization ◽  
A New Technique ◽  
Physical And Chemical

Various types of chemical and physical protocols are used, thermal treatment in particular, to increase the quality of bulk food products (for example, dates or some sort of nuts) and extend shelf life, and combinations of methods are frequently used to achieve the best results. However, the use of these processing methods is not always the best option to preserve the initial taste and appearance of food products. For instance, a product may lose its initial natural appearance and acquire different flavors due to chemical transformations that occur at certain temperatures or when the products are treated with chemicals. Non-thermal treatment methods are called “cold” pasteurization. This is a set of advanced techniques that are based on physical and chemical effects that do not result in the structural food-product transformations caused by heating. We have developed and tested a new technique for efficient food-product processing and cold pasteurization in an ultrasonic field under pressure in an atmosphere of supercritical or subcritical carbon dioxide. A laboratory-scale unit that was designed and built for this purpose has experimentally proven the feasibility of this process and demonstrated high efficiency in suppressing pathogenic flora.

scholarly journals Optimization of Flour Smoke Making Through Microencapsulated Technology as Food Natural Preservatives

Jurnal IPTEK ◽  
2020 ◽  
Vol 24 (2) ◽  
pp. 123-130
Author(s):  
Sinar Perbawani Abrina Anggraini ◽  
Fenni Suryanti
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Food Products ◽  
Natural Food ◽  
Drying Temperature ◽  
Liquid Smoke ◽  
Develop Technology ◽  
Quality Of Food ◽  
Natural Preservatives

There should be a safe natural preservatives consumed to increase the shelf life of food products. Liquid smoke is a natural food preservative. Liquid smoke if left longer in storage will reduce the saving power of food products. There is a need to develop technology by changing liquid smoke into flour through microencapsulation technology so that it will improve the save power of food products. This research aims to determine long storage time and the optimal drying temperature in the manufacture of microparticle solutions to the quality of food products. In this research the process of pyrolysis and purification of liquid smoke from coconut shell by using pyrolysis, distillation and filtration processes using active zeolite and activated carbon. Then make solution encapsulation, drying, forming microparticles with destruction and sieve, after that applied to food products. Results of the research on the manufacture of optimum smoked flour in the treatment of drying temperature of 140 oC and maximum storage time 3 days with a pH value of 5, water content 28.470% and 3.120% protein content

scholarly journals LC-HRMS for Characterizing Durum Wheat Pasta Production Variability and Consumer Overall Liking

2018 ◽  
Vol 101 (2) ◽  
pp. 360-366
Author(s):  
Francesca Lambertini ◽  
Daniele Cavanna ◽  
Dante Catellani ◽  
Mario Li Vigni ◽  
Caterina Durante ◽  
...  
Keyword(s):  
Analytical Data ◽  
Principal Component ◽  
Food Product ◽  
Food Products ◽  
Least Squares Regression ◽  
Quality Factors ◽  
Sensory Data ◽  
Standard Product ◽  
Production Variability

Abstract Semolina pasta represents one of the most important dishes in Italian cuisine worldwide. Italy is the leader in its production and, recently, the worldwide diffusion of its production has begun to grow tremendously. The perceived quality of a food product, such as pasta, is a key feature that allows a company to increase and maintain the competitive advantage of a specific brand. The overall flavor perception of the consumer, therefore, has become as important as other key quality factors such as texture and color; thus, the food industry needs to meet consumer expectations and needs the tools to objectively “measure” the quality of food products. Untargeted fingerprinting by means of coupling LC with high-resolution MS (HRMS) has been well received within the analytical community, and different studies exploiting this approach for the characterization of high-value food products have recently been reported in the literature. In the present work, a tentative application of the sensomics approach to cluster analysis of semolina pasta obtained using different production conditions was developed to objectively define target molecules that correlate with consumer overall liking of an industrial standard product. Principal component analysis of chemical and physical testing, GC-MS, LC-HRMS, and sensory data were performed with the aim of identifying the main parameters to discern similarities and differences among samples and clustering them according to these features. The correlation between analytical data and compounds related to sensory data was further investigated, and lastly, a partial least-squares regression model for the prediction of consumer overall liking was reported.

scholarly journals Pengembangan Usaha Kecil Dan Menengah Produsen Makanan Berbahan Baku Lokal

2018 ◽  
Vol 2 (1) ◽  
pp. 65
Author(s):  
Jaka Sriyana ◽  
Chynthia Pradiftha Sari
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Food Product ◽  
Food Products ◽  
Community Services ◽  
Processed Foods ◽  
Sweet Potatoes ◽  
Product Packaging

ABSTRAK                Tujuan program pengabdian masyarakat di Desa Wringinputih ini adalah menemukan strategi pengembangan usaha kecil dan menengah (UKM) makanan olahan berbahan baku lokal. Kelompok usaha yang menjadi obyek pengabdian adalah kelompok UKM bidang makanan berbahan dasar dari ketela. Untuk menemukan berbagai strategi yang dipilih, digunakan analisis Strength, Weaknesses, Opportunity and Threat (SWOT). Strategi yang direkomendasikan untuk pengembangan usaha adalah peningkatan kualitas produksi, pengurusan perijinan industri rumah tangga (P-IRT), peningkatan kualitas pengemasan produk,  dan pemasaran. Hasil kegiatan pengabdian menghasilkan produk berupa (1) peningkatan kualitas produk makanan berbahan baku ketela dengan penggunaan mesin peniris minyak (spinner), (2) hasil diversifikasi jenis makanan olahan berbahan baku ketela dan pepaya, (3) hasil pelatihan dan pengurusan P-IRT, (4) desain kemasan produk makanan berbahan baku ketela dan pepaya, dan (5) rancangan pemasaran produk makanan olahan. Kata Kunci : Singkong, Usaha Kecil Dan Menengah, Sertifikat P-IRT ABSTRACT                The purpose of community service program in Wringinputih Village is to find the strategy of developing small and medium enterprises (SMEs) of processed foods made from local raw materials. Group of business as object of dedication is group of food industry based SMEs from cassava. To find the various strategies of SME’s development, we used Strength, Weaknesses, Opportunity and Threat (SWOT) analysis. The recommended strategies for business development are improving the quality of production, managing the home industry licensing (Perijinan Industri Rumah Tangga/P-IRT), improving the quality of product packaging, and new marketing design. The result of the community services are (1) the improvement of the quality of food product made from raw sweet potatoes with the use of the oil spinner machine, (2) the diversification of the processed foods made from raw cassava and papaya, (3) the result of training and management of P-IRT, (4) packaging design of food products made from cassava and papaya, (5) marketing design of processed food products. Keywords: Cassava, Small And Medium Entrepreneurs, Certificate P-IRT

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