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  1. Book: Tropical roots and tubers

    Sharma, Harish K. / Njintang, Nicolas Y. / Singhal, Rekha S. / Kaushal, Pragati

    production, processing and technology

    (IFST Advances in Food Science)

    2016  

    Author's details edited by Harish K. Sharma, Nicolas Y. Njintang, Rekha S. Singhal, Pragati Kaushal
    Series title IFST Advances in Food Science
    Keywords Agriculture ; Backwaren, Getreideerzeugnisse ; Bakery & Cereals ; Crops ; Feldfrüchte ; Food Processing, Production & Manufacture ; Food Science & Technology ; Herstellung u. Verarbeitung von Lebensmitteln ; Landwirtschaft ; Lebensmittelforschung u. -technologie ; Wurzelfrucht ; AG30: Feldfrüchte ; FO20: Herstellung u. Verarbeitung von Lebensmitteln ; FO31: Backwaren, Getreideerzeugnisse
    Language English
    Size xxii, 622 Seiten, 24.4 cm x 17 cm
    Publisher Wiley Blackwell
    Publishing place Chichester
    Publishing country Great Britain
    Document type Book
    HBZ-ID HT019213697
    ISBN 978-1-118-99269-2 ; 1-118-99269-5
    Database Catalogue ZB MED Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Shelf markLoan statusLocation
    164/344 available for loan (reading room) Freihandmagazin (U1)

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  2. Article: Rheological measurements of composite flour containing Jackfruit (Artocarpus heterophyllus Lam.) flesh flour and its identification by pattern recognition methods

    Sharma, H. K / Kaushal, Pragati / Singh, A. P

    Journal of food measurement & characterization. 2019 Mar., v. 13, no. 1

    2019  

    Abstract: Jackfruit flour was significantly (p < .05) different from other flours due to its highest water absorption capacity (WAC) (1.57 g/g), particle size (PS) (384.984 μm) and lowest loss factor (tanδ), foaming stability (FS) (32.6%). The different blends ... ...

    Abstract Jackfruit flour was significantly (p < .05) different from other flours due to its highest water absorption capacity (WAC) (1.57 g/g), particle size (PS) (384.984 μm) and lowest loss factor (tanδ), foaming stability (FS) (32.6%). The different blends consisting of jackfruit flour at 0.5%, 1%, 5%, 10%, 20%, 30% levels with equal proportions of rice and pigeonpea flour were prepared. The higher the substitution of jackfruit flour in blends, PS and WAC were increased whereas peak viscosity, trough viscosity, relative crystallinity, oil absorption capacity, foaming properties were decreased. A mixture of spherical, polyhedral and irregular shaped starch granules with less smooth granule surfaces can be observed using scanning electron microscopy. Micrographs of blends showed swollen and slightly elongated starch granules with distorted structure. Pattern recognition methods such as principal component analysis and linear discriminate analysis were performed to classify jackfruit flesh flour, rice flour and pigeonpea flour based blends on the basis of rheological, functional, microstructural and pasting properties. The variables like setback viscosity, FS, tanδ, final viscosity and WAC exhibited higher discrimination power.
    Keywords absorption ; Artocarpus heterophyllus ; crystal structure ; foaming ; foaming properties ; jackfruits ; oils ; particle size ; pasting properties ; pigeon peas ; principal component analysis ; rice ; rice flour ; scanning electron microscopy ; starch granules ; viscosity ; water binding capacity
    Language English
    Dates of publication 2019-03
    Size p. 404-420.
    Publishing place Springer US
    Document type Article
    ZDB-ID 2754612-3
    ISSN 2193-4134 ; 2193-4126
    ISSN (online) 2193-4134
    ISSN 2193-4126
    DOI 10.1007/s11694-018-9955-5
    Database NAL-Catalogue (AGRICOLA)

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  3. Article: Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus)

    Kaushal, Pragati / H.K. Sharma

    King Saud University Journal of the Saudi Society of Agricultural Sciences. 2016 June, v. 15, no. 2

    2016  

    Abstract: Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specific time and temperature. Preliminary trials were planned for ... ...

    Abstract Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specific time and temperature. Preliminary trials were planned for finalizing the concentration of osmolyte (salt solution: 5%, 10%, 15% and 20%). The osmotically pre-treated samples were dried at 50°C which were examined using sensory parameters. On the basis of sensory parameters, 15% salt solution concentration was considered best. The osmotically pre-treated jackfruit samples of 15% salt solution were convectively dehydrated in a tray dryer at air temperatures of 50, 60 and 70°C at constant velocity of 1.5m/s air flow in perforated trays. Results indicated that drying took place in falling rate period. The sample dried at 60°C was found better in color as compared to samples at 50 and 70°C. Mathematical models were fitted to the experimental data and the performance of these models was evaluated by comparing the coefficient of determination (R2), Root mean square error (RMSE), reduced chi-square (χ2), percent mean relative deviation modulus (E%) between observed and predicted moisture ratio. The best model was chosen as one with the highest coefficient of correlation (R2); and the least χ2, RMSE and mean relative deviation modulus (E). Wang and Singh model, having χ2 and RMSE value (at 60°C) of 0.00027 and 0.01655 respectively gave the best results for describing the drying behavior of jackfruit samples.
    Keywords air flow ; air temperature ; aqueous solutions ; Artocarpus heterophyllus ; color ; correlation ; drying ; jackfruits ; mathematical models ; osmotic treatment ; trays
    Language English
    Dates of publication 2016-06
    Size p. 118-126.
    Publishing place Elsevier B.V.
    Document type Article
    ISSN 1658-077X
    DOI 10.1016/j.jssas.2014.08.001
    Database NAL-Catalogue (AGRICOLA)

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  4. Article: Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

    Kaushal, Pragati / Sharma, H.K

    International journal of food properties. 2014 Apr. 21, v. 17, no. 4

    2014  

    Abstract: Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and ... ...

    Abstract Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles' properties were established using principal component analysis. Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability.
    Keywords Cajanus cajan ; Colocasia esculenta ; Oryza sativa ; adhesion ; color ; cooking ; firmness ; food quality ; mixing ; noodles ; pasting properties ; phytic acid ; pigeon peas ; principal component analysis ; rice ; sensory properties ; taro ; taste ; texture ; wheat flour
    Language English
    Dates of publication 2014-0421
    Size p. 765-781.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 1402715-x
    ISSN 1532-2386 ; 1094-2912
    ISSN (online) 1532-2386
    ISSN 1094-2912
    DOI 10.1080/10942912.2012.665405
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 6878: Show issues

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  5. Article: Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

    Kaushal, Pragati / Sharma, H. K.

    International journal of food properties

    2014  Volume 17, Issue 4/6, Page(s) 765

    Document type Article
    ZDB-ID 1402715-x
    ISSN 1094-2912
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

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  6. Article: Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

    Kaushal, Pragati / Kumar, Vivek / Sharma, H.K

    Lwt - food science and technology. 2012 Sept., v. 48, no. 1

    2012  

    Abstract: Physicochemical, functional, antinutritional and pasting properties of taro, rice, pigeonpea flours and their blends were determined and related to each other using Pearson correlation and Principal Component Analysis (PCA). Taro flour was significantly ( ...

    Abstract Physicochemical, functional, antinutritional and pasting properties of taro, rice, pigeonpea flours and their blends were determined and related to each other using Pearson correlation and Principal Component Analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours due to its highest ash, crude fiber, lower fat and protein content and exhibited lowest L∗, ΔE, foaming capacity (FC) and highest WSI (water solubility index), WAC (water absorption capacity) and OAC (oil absorption capacity) as compared to rice and pigeonpea flour. Different blends were prepared incorporating the ratio of taro flour at 20 g/100 g, 30 g/100 g, 40 g/100 g, 50 g/100 g, 60 g/100 g levels with the blends consisting of equal proportions of rice and pigeonpea flour. Increased concentration of taro flour in the blends resulted in shifting of the blends towards the right positive score of first principal component (PC1) thereby indicating the detection of blends containing 40 g/100 g taro flour with an ease in the admixture of different flours. Taro flour contained higher oxalate, pasting temperatures (PT), peak viscosity (PV), trough viscosity and polyphenol content while lesser amount of phytate and lower setback viscosity than other flours.
    Keywords Cajanus cajan ; Colocasia esculenta ; Oryza sativa ; crude fiber ; foaming capacity ; lipid content ; oils ; pasting properties ; pigeon peas ; principal component analysis ; rice ; rice flour ; taro ; water solubility
    Language English
    Dates of publication 2012-09
    Size p. 59-68.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2012.02.028
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

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  7. Article: Optimization of taro–wheat composite flour cake using Taguchi technique

    Kumar, Vivek / Sharma, H. K / Kaushal, Pragati / Singh, K

    Journal of food measurement & characterization. 2015 Mar., v. 9, no. 1

    2015  

    Abstract: Taro (Colocasia esculenta) is an underutilized crop, which has higher nutritional value. The present study utilizes taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properties, ... ...

    Abstract Taro (Colocasia esculenta) is an underutilized crop, which has higher nutritional value. The present study utilizes taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properties, and anti-nutritional properties were evaluated in the wheat, taro flours and their composite blends (5, 10, 15 and 20 % taro). The higher the substitution of taro flour in blends, carbohydrate, fibre content, WAI, WSI, BD, and emulsion properties were increased whereas protein content, OAC and foaming properties were decreased. A four-level, four-factor orthogonal array (L₁₆) according to the Taguchi method was used to plan the experiments for the production of taro–wheat composite flour cake. The effect of four factors such as taro flour (5–20 %), fat (50–80 %), sugar (80–110 %) and egg (90–120 %) on the textural characteristics (firmness and chewiness), volume, color and sensory qualities (appearance, softness, taste, aroma and overall acceptability) of cakes were investigated. Results were analyzed on the basis of S/N ratios. The optimal levels thus determined for the four factors were: taro flour 10 %, fat 60 %, sugar 110 % and egg 100 %.
    Keywords Colocasia esculenta ; Taguchi method ; cakes ; chewiness ; color ; eggs ; emulsifying properties ; fiber content ; firmness ; foaming properties ; hardness ; nutritive value ; odors ; physicochemical properties ; planning ; protein content ; proximate composition ; sugars ; taro ; taste ; wheat ; wheat flour
    Language English
    Dates of publication 2015-03
    Size p. 35-51.
    Publishing place Springer-Verlag
    Document type Article
    ZDB-ID 2754612-3
    ISSN 2193-4134 ; 2193-4126
    ISSN (online) 2193-4134
    ISSN 2193-4126
    DOI 10.1007/s11694-014-9208-1
    Database NAL-Catalogue (AGRICOLA)

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  8. Article: Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.

    Kaur, Maninder / Kaushal, Pragati / Sandhu, Kawaljit Singh

    Journal of food science and technology

    2011  Volume 50, Issue 1, Page(s) 94–100

    Abstract: The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and ... ...

    Abstract The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.
    Language English
    Publishing date 2011-01-30
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-010-0227-6
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

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  9. Article: Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

    Kaushal, Pragati / Sharma, H.K.

    International journal of food properties

    Volume v. 17,, Issue no. 4

    Abstract: Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and ... ...

    Abstract Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles' properties were established using principal component analysis. Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability.
    Keywords principal component analysis ; rice ; food quality ; Colocasia esculenta ; noodles ; texture ; taro ; pasting properties ; Oryza sativa ; Cajanus cajan ; taste ; phytic acid ; pigeon peas ; color ; wheat flour ; mixing ; sensory properties ; firmness ; adhesion ; cooking
    Language English
    Document type Article
    ISSN 1532-2386
    Database AGRIS - International Information System for the Agricultural Sciences and Technology

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