Research & reviews journal of food science & technology (vol3, issue1) by STM Journals Publication

(RRJoFST)

ISSN : 2321 – 6468

Research & Reviews Journal of

Food Science & Technology

Ÿ Development of Active Modified Atmosphere Lab Scale Setup to Study the Effect on Shelf-life of Banana Ÿ Health and Nutritional Status of the Selected Orphanage Children in Tangail City Ÿ Lycopene: A Phytochemical with Nutraceutical Potential Ÿ Influence of Oil-based Edible Skin Coating Material on the Postharvest Quality and Shelf Life of Muskmelon

conducted

(Cucumis melo l.) Stored at Low Temperature Ÿ Value Addition of Tamarind: An Overview

Jan - April 2014

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Prof (Dr.) Dharmesh Chandra Saxena Professor & Dean, Dept. of Food Engg. & Tech., Sant Longowal Institute of Engg. & Tech., Longowal India.

Dr. Madhusweta Das Department of Agricultural & Food Engineering IIT Kharagpur, India.

Rintu Banerjee Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur- India.

Prof. Proshanta Guha Assistant Professor Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur India.

Dr. Madeneni madhava Naidu Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India.

Dr. P Prabhasankar Principal Scientist Flour Milling Baking and Confectionery Technology, Department Central Food Technological Research Institute, Mysore India.

Dr Bhaskar Narayan Principal Scientist, R&D Department of Meat, Fish and Poultry Technology, CFTRI Mysore India.

Vinod Kumar Modi Head & Senior Principal Scientist Meat Fish and Poultry Technology Central Food Technological Research Institute, CSIR, Mysore India.

Dr Manonmani Haravey Krishnan Principal Scientist Fermentation Technology and Bioengineering Department CFTRI, Mysore, India.

Dr. Navin K. Rastogi Scientist, Department of Food Engineering Central Food Technological Research Institute, Mysore, India.

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Dr. Mukesh Kapoor Scientist,Protein Chemistry and Technology Department,CSIR-Central Food Technological Research Institute, Mysore, India.

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Research & Reviews : Journal of Food Science & Technology

Contents

1. Development of Active Modified Atmosphere Lab Scale Setup to Study the Effect on Shelf-life of Banana (var. 'Robusta') Aditya Madan, R. K. Jain, A. S. Nandane

2. Health and Nutritional Status of the Selected Orphanage Children in Tangail City Aysha Ferdoushi, Md. Masud Rana, Md. Shahin Mahmud, Dipongkar Datta, Farhana Akter

3. Lycopene: A Phytochemical with Nutraceutical Potential Tanmay Hazra, Anamika Das, K.D. Aparnathi

4. Influence of Oil-based Edible Skin Coating Material on the Postharvest Quality and Shelf Life of Muskmelon (Cucumis melo l.) Stored at Low Temperature Muhammad Azhar Ali, Adnan Zulfiqar, Atta Muhammad Arif, Abdul-Rahim Khan, Zafar Iqbal, Saima Parveen

5. Value Addition of Tamarind: An Overview A. A. Joshi, R. B. Kshirsagar, P.M. Chilkawar

Research & Reviews: Journal of Food Science & Technology ISSN: 2321-6468 Volume 3 Issue 1 www.stmjournals.com

Development of Active Modified Atmosphere Lab Scale Setup to Study the Effect on Shelf-life of Banana (var. ‘Robusta’) Aditya Madan*, R. K. Jain, A. S. Nandane Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India

Abstract The present study investigated the effect of modified atmosphere on the shelf-life of banana fruit. Partially ripened banana fruits (var. Robusta) were placed inside the modified atmosphere chamber, made up of high-grade acrylic sheet and in perforated and non-perforated LDPE bags to study the physico-chemical changes and shelf-life of banana. The quality of the stored product was adjudged by comparing with normal atmospheric storage conditions. The fruits stored under modified atmosphere conditions had a storage life as thrice the shelf-life of control (with retained firmness, freshness and greenness). Non-perforated package was preferred over perforated package for banana storage. Ranking test was employed for sensory evaluation, preference of panelists for color, firmness, freshness and appearance was statistically analyzed at 5% significance level. The overall acceptability of banana stored in MA chamber was significantly higher (p < 0.05) as compared to other storage treatments.

Keywords: Banana, modified atmosphere storage, shelf-life, greenness

Research & Reviews: Journal of Food Science and Technology ISSN: 2321-6468 Volume 3, Issue 1 www.stmjournals.com

Health and Nutritional Status of the Selected Orphanage Children in Tangail City Aysha Ferdoushi1, Md. Masud Rana1*, Md. Shahin Mahmud1, Dipongkar Datta1, Farhana Akter2 1

Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Bangladesh 2 Department of Food Technology and Nutritional science, Mawlana Bhashani Science and Technology University, Bangladesh

Abstract A study was carried out among 200 (male = 100 and female = 100) orphanage children aged below 18 years from different orphanage homes in Tangail city, Bangladesh. The objective of this study was to assess their lifestyle pattern, demographic information and nutritional status. A semi-structured questionnaire was used to collect relevant information from the orphan children. Data were collected by random sampling method. Nutritional determinants and food intake patterns were analyzed. In this study, one-third of the orphanage children (33.0%) belong to the age group of 12–14 years. The reasons for living in orphanages were mainly because of parent’s death (40%), death of father (26%) and second marriage of father (19%). Nutritional status of orphanage children is disappointing and the prevalence rate of underweight, stunting and wasting was 33, 35, and 39% respectively. The nutritional status of the orphanage children according to Gomez classification is observed and it indicated that 36.5, 22.5, 28 and 14% of the children were normal, first degree, second degree and third degree respectively. The morbidity rates for the male and female children were 27 and 36% respectively. Therefore, comprehensive programs are required to be undertaken for overall nutritional development of the orphanage children.

Keywords: Orphanage children, nutritional status, health, hygiene, tangail city

Research & Reviews: Journal of Food Science & Technology ISSN: 2321-6468 Volume 3 Issue 1 www.stmjournals.com

Lycopene: A Phytochemical with Nutraceutical Potential Tanmay Hazra1*, Anamika Das2, K.D. Aparnathi3 1

Dairy Chemistry Division, NDRI, Karnal, India Warner School of Food and Dairy Technology, SHIATS, Allahabad, India 3 Dairy Chemistry Division, SMC College of Dairy Science, Anand, Gujarat, India

Abstract Lycopene is a red carotenoid most notably found in tomatoes. The most common and abundant source of lycopene is tomatoes. Lycopene is a highly unsaturated open straight chain hydrocarbon. The system of conjugated double bonds allows lycopene molecules to efficiently quench the energy of singlet oxygen and to scavenge a large spectrum of free radicals. The benefits of lycopene range from cardiovascular disease, male infertility, osteoporosis, cancer and diabetes. ADI of lycopene is 0.5 mg/kg body weight.

Keywords: Lycopene, tomato, antioxidant, free radical, chronic disease

Research & Reviews: Journal of Food Science & Technology ISSN: 2321-6468 Volume 3 Issue 1 www.stmjournals.com

Influence of Oil-based Edible Skin Coating Material on the Postharvest Quality and Shelf Life of Muskmelon (Cucumis melo l.) Stored at Low Temperature Muhammad Azhar Ali, Adnan Zulfiqar*, Atta Muhammad Arif, Abdul-Rahim Khan, Zafar Iqbal, Saima Parveen Post Harvest Research Centre, Faisalabad, Pakistan

Abstract The use of coatings has turned into an important element of the fresh fruit and vegetable trade. Coatings can reasonably control product physiology, thus lengthening the market window for commodities with a finite shelf life. An oil-based edible skin coating material (SCM) was prepared by the Post Harvest Research Centre, Faisalabad. Muskmelons were coated with this oil-based edible SCM by spraying method and stored at 12  2 °C with 90–95% relative humidity. The influence of oil-based edible SCM on the postharvest quality and shelf life of muskmelons during storage at low temperature was evaluated for 21 days at weekly storage interval on the basis of weight loss, firmness, pH, titratable acidity, total soluble solids, fungal decay and sensory qualities. It was observed that the coating of muskmelons with oil-based edible SCM delayed changes as compared to uncoated ones with less weight loss, less loss of firmness, low change in pH, less decrease in titratable acidity, less increase in total soluble solids. No fungal decay was observed in the coated muskmelons as compared to uncoated ones for which fungal decay was recorded at the end of the storage period. The sensory qualities of the coated muskmelons were better than those of the uncoated ones.

Keywords: Oil-based edible skin coating material, postharvest quality, shelf life, muskmelon, low temperature storage, PHRC

Research & Reviews: Journal of Food Science & Technology ISSN: 2321-6468 Volume 3 Issue 1 www.stmjournals.com

Value Addition of Tamarind: An Overview A. A. Joshi1*, R. B. Kshirsagar2, P.M. Chilkawar3 1

SRA College of Food Technology, Department of Food Chemistry and Nutrition, College of Food Technology, Department of Food Engineering, Marathwada Agricultural University, Parbhani, India 2 SRA Naigaon College of Food Technology, Nanded, India 3 Marathwada Agricultural University, Parbhani, India

Abstract The three different varieties of tamarind, viz., Ajanta, Thailand and local variety were used for the study to standardize the process for preparation of value added products from tamarind, viz., RTS beverages, sauce and squeezy and evaluate their physicochemical and organoleptic qualities for 90 day storage. Tamarind RTS beverage was prepared from the juice obtained by pulp dilution followed by centrifugation at 7000 rpm for 10 min and the product recipes were standardized by varying the TSS and acidity. Study revealed that there was increase in TSS, acidity, reducing sugar, total sugar, tartaric acid and decrease in ascorbic acid in all the products during storage and they can be well stored up to 2 month at ambient condition and over 3 month at refrigeration condition.

Keywords: Tamarind, sauce, RTS beverages, squeezy, tartaric acid