Applied Agriculture - Research Publications

Permanent URI for this collectionhttps://kr.cup.edu.in/handle/32116/22

Browse

Author: search.filters.author.Singh, BarinderjitStart date: 2013

Search Results

Now showing 1 - 6 of 6
  • No Thumbnail Available
    Item
    Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
    (Springer, 2023-10-31T00:00:00) Srivastava, Yashi; Singh, Barinderjit; Kaur, Brahmeet; Ubaid, Mohammed; Semwal, Anil Dutt
    The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ? 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966�cm?1, 1097�cm?1, 1160�cm?1, 1217�cm?1, 1377�cm?1, 1464�cm?1, 1743�cm?1, 2945�cm?1, 2852�cm?1 and 3008�cm?1. Oil blends� kinetic degradation (Ea, ?H, ?S, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 � 0.21 to 106.9 � 0.03�kJ/mol and 73.2 � 0.01 to 104.4 � 0.02�kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (?H) and entropy (?S) ranged from 67.3 to 121.6�kJ/mol, and ? 60.2 to ?�8.4�J/mol, and 63.55 to 95.59�kJ/mol and ?�20.66 to ? 4.11�J/mol for FSO blends and MO blends, respectively. Graphical Abstract: [Figure not available: see fulltext.] � 2023, Association of Food Scientists & Technologists (India).
  • No Thumbnail Available
    Item
    Lychee Wastes and By-Products: Chemistry, Processing, and Utilization
    (CRC Press, 2022-08-05T00:00:00) Kaur, Gurwinder; Singh, Barinderjit; Srivastava, Yashi; Kaur, Manpreet; Gat, Yogesh
    Lychee (Lychee chinensis) is a tropical or subtropical fruit commonly grown in Asian countries. All parts of lychee are rich in protein, fat, carbohydrates, vitamins (ascorbic acid, thiamine, riboflavin, niacin), minerals (potassium, nitrogen, phosphorus, calcium, magnesium, sodium, iron) and bioactive components like phenolic acids, flavonoids, lignans, carotenoids, sesquiterpenes and sterols. Wastes and by-products (seed, peel and pomace) obtained during processing of lychee has great potential for utilization in the production of peel flour, chutney, wine, enzymes, antioxidant agents, coloring agents, bioethanol, biogas, and biochar. The lychee fruit residues have enormous potential use like used as a dyeing agent, microbiological culture medium and corrosion-resistant material. � 2023 selection and editorial matter, Khalid Muzaffar, Sajad Ahmad Sof, and Shabir Ahmad Mir, individual chapters, the contributors.
  • No Thumbnail Available
    Item
    Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice
    (Springer, 2022-02-05T00:00:00) Jain, Aayushi; Mehra, Rahul; Garhwal, Renu; Rafiq, Shafiya; Sharma, Seema; Singh, Barinderjit; Kumar, Shiv; Kumar, Krishan; Kumar, Naveen; Kumar, Harish
    The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the �Popsicles�, due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45��C, 55��C, and 65��C for 120, 80 and 45�min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ? 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299�mg/L and 1.92 to 1.54�g/100�g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45��C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice. � 2022, Association of Food Scientists & Technologists (India).
  • No Thumbnail Available
    Item
    Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
    (Springer, 2023-10-31T00:00:00) Srivastava, Yashi; Singh, Barinderjit; Kaur, Brahmeet; Ubaid, Mohammed; Semwal, Anil Dutt
    The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ? 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966�cm?1, 1097�cm?1, 1160�cm?1, 1217�cm?1, 1377�cm?1, 1464�cm?1, 1743�cm?1, 2945�cm?1, 2852�cm?1 and 3008�cm?1. Oil blends� kinetic degradation (Ea, ?H, ?S, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 � 0.21 to 106.9 � 0.03�kJ/mol and 73.2 � 0.01 to 104.4 � 0.02�kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (?H) and entropy (?S) ranged from 67.3 to 121.6�kJ/mol, and ? 60.2 to ?�8.4�J/mol, and 63.55 to 95.59�kJ/mol and ?�20.66 to ? 4.11�J/mol for FSO blends and MO blends, respectively. Graphical Abstract: [Figure not available: see fulltext.] � 2023, Association of Food Scientists & Technologists (India).
  • No Thumbnail Available
    Item
    Lychee Wastes and By-Products: Chemistry, Processing, and Utilization
    (CRC Press, 2022-08-05T00:00:00) Kaur, Gurwinder; Singh, Barinderjit; Srivastava, Yashi; Kaur, Manpreet; Gat, Yogesh
    Lychee (Lychee chinensis) is a tropical or subtropical fruit commonly grown in Asian countries. All parts of lychee are rich in protein, fat, carbohydrates, vitamins (ascorbic acid, thiamine, riboflavin, niacin), minerals (potassium, nitrogen, phosphorus, calcium, magnesium, sodium, iron) and bioactive components like phenolic acids, flavonoids, lignans, carotenoids, sesquiterpenes and sterols. Wastes and by-products (seed, peel and pomace) obtained during processing of lychee has great potential for utilization in the production of peel flour, chutney, wine, enzymes, antioxidant agents, coloring agents, bioethanol, biogas, and biochar. The lychee fruit residues have enormous potential use like used as a dyeing agent, microbiological culture medium and corrosion-resistant material. � 2023 selection and editorial matter, Khalid Muzaffar, Sajad Ahmad Sof, and Shabir Ahmad Mir, individual chapters, the contributors.
  • No Thumbnail Available
    Item
    Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice
    (Springer, 2022-02-05T00:00:00) Jain, Aayushi; Mehra, Rahul; Garhwal, Renu; Rafiq, Shafiya; Sharma, Seema; Singh, Barinderjit; Kumar, Shiv; Kumar, Krishan; Kumar, Naveen; Kumar, Harish
    The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the �Popsicles�, due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45��C, 55��C, and 65��C for 120, 80 and 45�min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ? 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299�mg/L and 1.92 to 1.54�g/100�g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45��C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice. � 2022, Association of Food Scientists & Technologists (India).