Search results for: amla

Authors: Shubham Mandliya, Pooja Pandey, H. N. Mishra

Abstract:

Amla (Phyllanthus emblica), a plant of Euphorbiaceous is widely distributed in subtropical and tropical areas of China, India, Indonesia, and Malaysia. Amla is very high in vitamin C content. Spray drying of fruit juices represents another alternative way to improve the physicochemical stability and increase their shelf life. Samples of amla powder were produced using the spray drying method to investigate the effect of inlet temperatures and maltodextrin levels. The spray dryer model used was a laboratory scale dryer and samples were run at different temperatures and concentrations. The response surface methodology (RSM) was used to optimize the spray-drying process for the development of amla powder. The resultant powders were then analyzed for vitamin C, moisture, solubility and dispersibility. The spray dried amla powder contains higher amounts of vitamin C when compared to commercial fruit juice powders. SEM analysis revealed that lower maltodextrin levels and higher inlet air temperatures resulted in smaller but smoother particles. At lower temperature, vitamin C content is high as compared to higher temperature. Spray drying is an effective as well as an economic method which can be commercially used for making powder rather than by tray or solar drying as more fraction is retained with less cost.

Keywords: Amla powder, physiochemical properties, response surface methodology, spray drying

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Authors: Suraj Amrutkar, R. Gowri, Asma Khan, Nazam Khan, Vikas Mahajan, Manpreet Kour And Bharti Deshmukh

Abstract:

Herbal additives are rich in vitamin C, A and other biological active compounds and may act as surrogate source to subdue heat stress in chicken. Among various herbal additives such as rough lemon (Citrus Jambhiri Lush) juice, amla (Emblica officinalis) juice and aloe vera (Aloe barbadensis miller) gel are easily available during summer (stress period) and also cost less as comparison to synthetic feed additives in market. In order to analyze the performance by supplementation of rough lemon juice, amla juice and aloe vera gel in broiler under heat stress conditions. Study was carried out with a random distribution of day old straight run chicks (240 No.) in to four treatment group (n=60) was done. All the groups were given basal diet (Maize-Soya based; T0) was same for all the groups with supplementation of rough lemon juice (T1), amla juice (T2) and aloe vera (T3) @ 2% in drinking water. Experiment trial lasted for 42 days during heat stress period (June-July) with minimum THI (78.2) and Maximum THI (88.02). Feed and water were offered ad-libitum throughout the trial. Results revealed significantly higher (P<0.05) body weight in T3 and T2, followed by T1 and least in T0 at 42 days of age. The overall mean of Feed conversion ratio of various treatment T0, T1, T2 andT3 were 2.16, 1.98, 1.89 and 1.82, respectively. The mortality percentage in various treatment, T0, T1, T2 and T3, were 6.67, 3.33, 0.0 and 1.67, respectively. pH value, PCV (%), Sodium (mmol/L) and Potassium (mmol/L) was higher in T3 than rest of the groups. HL ratio is significantly lower (P<0.05) in T3, T2 followed by T1 than T0 at 42 days of age. It may be inferred that amongst these phyto-additives, aloe vera leads in alleviating heat stress in broiler in an economical way, followed by amla and rough lemon.

Keywords: rough lemon, amla, aloe vera, heat stress, broiler

Procedia PDF Downloads 52

Authors: Pareshkumar Umedbhai Patel

Abstract:

Variety of microbes were isolated from surface of fruit and vegetables to get idea about normal flora of their surface. The process of isolation of microbes involved use of sterilized cotton swabs to wipe the surface of the samples. For isolation of Bacteria, yeast and fungi microbiological media used were nutrient agar medium, GYE agar medium and MRBA agar medium respectively. The microscopical and macroscopical characteristics of all the isolates were studied. Different plants with known antimicrobial activity were selected for obtaining samples for extraction e.g. Ficus (Ficus religosa) stem, Amla (Phyllanthus emblica) fruit, Tulsi (Ocimum tenuiflorum) leaves and Lemon grass (Cymbopogon citratus) oil. Antimicrobial activity of these samples was tested initially against known bacteria followed by study against microbes isolated from surface of vegetables and fruits. During the studies carried out throughout the work, lemongrass oil and Amla extract were found superior. Lemongrass oil and Amla extract respectively inhibited growth of 65% and 42% microbes isolated from fruit and vegetable surfaces. Rest two studied plant extracts showed only 11% of inhibition against the studied isolates. The results of isolate inhibition show the antibacterial effect of lemongrass oil better than the rest of the studied plant extracts.

Keywords: herbal extracts, vegetables, fruits, antimicrobial activity

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Authors: Tasleem Zafar, Jiwan Sidhu

Abstract:

Introduction: Chickpea flour is known to offer many benefits to diabetic persons, especially in maintaining their blood sugar levels in the acceptable range. Under this project we have studied the chemical composition and antioxidant capacity of white flour (WF), whole wheat flour (WWF) and chickpea flour (BF), in addition to the effect of replacement of WF and WWF with BF on the rheological characteristics of these flour blends, with the ultimate objective of producing acceptable quality flat as well as pan-bread for the diabetic consumers. Methods: WF and WWF were replaced with BF ranging from 0 to 40%, to investigate its effect on the rheological properties and functionality of blended flour dough using farinograph, viscoamylograph, mixograph and falling number apparatus as per the AACC standard methods. Texture Profile Analysis (TPA) was carried on the WF, WWF, and their blends with BF using Stable Micro System Texture Analyzer. Effect of certain additives, such as freeze-dried amla fruit powder (Phyllanthus emblica L.), guar gum, and xanthan gum on the dough rheological properties were also studied. Results: Freeze-dried amla fruit powder was found to be very rich in ascorbic acid and other phenolics having higher antioxidant activity. A decreased farinograph water absorption, increased dough development time, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, lower ratio numbers were obtained when the replacement with BF was increased from 0 to 40%. The BF gave lower peak viscosity, lower paste breakdown, and lower setback values when compared with WF. The falling number values were significantly lower in WWF (meaning higher α-amylase activity) than both the WF and BF. Texture Profile Analysis (TPA) carried on the WF, WWF, and their blends with BF showed significant variations in hardness and compressibility values, dough becoming less hard and less compressible when the replacement of WF and WWF with BF was increased from 0 to 40%. Conclusions: To overcome the deleterious effects of adding BF to WF and WWF on the rheological properties will be an interesting challenge when good quality pan bread and Arabic flatbread have to be commercially produced in a bakery. Use of freeze-dried amla fruit powder, guar gum, and xanthan gum did show some promise to improve the mixing characteristics of WF, WWF, and their blends with BF, and these additives are expected to be useful in producing an acceptable quality flat as well as pan-bread on a commercial scale.

Keywords: wheat flour, chickpea flour, amla fruit, rheology

Procedia PDF Downloads 121

Authors: Munish Garg, Vinni Ahuja

Abstract:

In the past few years, the high consumption of soft drinks has attracted negative attention world-wide due to its possible adverse effects, leading the health conscious people to find alternative nutraceutical or herbal health drinks. In the present study, a nutraceutical soft drink was developed utilizing some easily available and well known traditional herbs having nutritional potential. The key ingredients were selected as bael, amla, lemon juice, ashwagandha and poppy seeds based on their household routine use in the summer with proven refreshing, cooling and energetic feeling since ages. After several trials made, the final composition of nutraceutical summer soft drink was selected as most suitable combination based on the taste, physicochemical, microbial and organoleptic point of view. The physicochemical analysis of the prepared drink found to contain optimum level of titratable acidity, total soluble solids and pH which were in accordance of the commercial recommendations. There were no bacterial colonies found in the product therefore found within limits. During the nine point’s hedonic scale sensory evaluation, the drink was strongly liked for colour, taste, flavour and texture. The formulation was found to contain flavonoids (80mg/100ml), phenolics (103mg/100ml), vitamin C (250mg/100ml) and has antioxidant potential (75.52%) apart from providing several other essential vitamins, minerals and healthy components. The developed nutraceutical drink provides an economical and feasible option for the consumers with very good taste combined with potential health benefits. The present drink is potentially capable to replace the synthetic soft drinks available in the market.

Keywords: herbal drink, summer drink, nutraceuticals, soft drink

Procedia PDF Downloads 389