Applied Agriculture - Research Publications
Permanent URI for this collectionhttps://kr.cup.edu.in/handle/32116/22
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Item A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage(Springer, 2022-03-06T00:00:00) Yashi, Srivastava; Ghosh, Sunil K; Semwal, Anil DIrradiation effect on the physico-chemical characteristics and shelf stability of pointed gourd was investigated in research. It was estimated that moisture content, total phenol and total carotenoids was significantly (p?0.05) decreased while physiological loss in weight, total soluble solids, lutein and ?-cryptoxanthin were increased during the completion of study. The three carotenoid pigments (?-carotene, lutein, ?-cryptoxanthin) were identified by Thin Layer Chromatography (TLC) and spectrophotometric method and its changes reported during storage in control and irradiated sample. The principal component analysis showed that b* value, Physiological Loss Weight (PLW), adhesiveness and acidity have negative correlation with rest of the parameters during storage. The research will present a progressive strategy for increasing the storage stability of pointed gourd during transportation and storage in India�s government and private mandis. � 2022, Association of Food Scientists & Technologists (India).Item A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage(Springer, 2022-03-06T00:00:00) Yashi, Srivastava; Ghosh, Sunil K; Semwal, Anil DIrradiation effect on the physico-chemical characteristics and shelf stability of pointed gourd was investigated in research. It was estimated that moisture content, total phenol and total carotenoids was significantly (p?0.05) decreased while physiological loss in weight, total soluble solids, lutein and ?-cryptoxanthin were increased during the completion of study. The three carotenoid pigments (?-carotene, lutein, ?-cryptoxanthin) were identified by Thin Layer Chromatography (TLC) and spectrophotometric method and its changes reported during storage in control and irradiated sample. The principal component analysis showed that b* value, Physiological Loss Weight (PLW), adhesiveness and acidity have negative correlation with rest of the parameters during storage. The research will present a progressive strategy for increasing the storage stability of pointed gourd during transportation and storage in India�s government and private mandis. � 2022, Association of Food Scientists & Technologists (India).Item Virgin Coconut Oil as Functional Oil(Elsevier, 2018) Srivastava, Yashi; Semwal, Anil D; Sharma, Gopal KVirgin coconut oil (VCO) is the freshly obtained mature kernel of the coconut, by mechanical or natural means, with or without the use of heat and without undergoing chemical refining. When compared to copra coconut oil (CCO), marginal differences exist with respect to iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content. VCO has many health benefits, such as preventing the oxidation of low density lipoprotein lipid increasing the antioxidant enzymes. Additionally, total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in VCO samples are different from CCO samples. In vivo studies on Wistar albino rats prove that VCO samples are better in reducing hypercholesterimia and diabetes. VCO was found to be good frying oil in terms of stability and acceptability after 8 h of frying of soaked Bengal gram dhal. Blends of VCO were found to be stable for up to 12 months of storage in various flexible and rigid packaging systems, at varying temperatures. After VCO extraction, the resulting residual material obtained, termed as virgin coconut meal (VCM), has been used to make different traditional Indian sweets (ladoo & burfi) as well as baked goods (biscuit & cake).