Search results for: R. K. Dhal

Authors: Radhika Jain, Sangeeta Goomer

Abstract:

In the present study an attempt has been made to re-engineer traditional wadi into wholesome ready-to-use cereal-pulse-based chunks rich in protein quality and fibre content. Chunks were made using extrusion-dehydration combination. Two formulations i.e., whole green gram dhal with instant oats and washed green gram dhal with whole oats were formulated. These chunks are versatile in nature as they can be easily incorporated in day-to-day home-made preparations such as pulao, potato curry and kadhi. Cereal-pulse ratio was calculated using NDpCal%. Limiting amino acids such as lysine, tryptophan, methionine, cysteine and threonine were calculated for maximum amino acid profile in cereal-pulse combination. Time-temperature combination for extrusion at 130^oC and dehydration at 65^oC for 7 hours and 15 minutes were standardized to obtain maximum protein and fibre content. Proximate analysis such as moisture, fat and ash content were analyzed. Protein content of formulation was 62.10% and 68.50% respectively. Fibre content of formulations was 2.99% and 2.45%, respectively. Using a 5-point hedonic scale, consumer preference trials of 102 consumers were conducted and analyzed. Evaluation of chunks prepared in potato curry, kadi and pulao showed preferences for colour 82%, 87%, 86%, texture and consistency 80%, 81%, 88%, flavour and aroma 74%, 82%, 86%, after taste 70%, 75%, 86% and overall acceptability 77%, 75%, 88% respectively. High temperature inactivates antinutritional compounds such as trypsin inhibitors, lectins, saponins etc. Hence, availability of protein content was increased. Developed products were palatable and easy to prepare.

Keywords: Extrusion, NDpCal%, protein quality, wadi.

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Authors: T. K. Das, N. Senapatil, R. K. Dhal

Abstract:

An unsteady mixed free convection MHD flow of elastic-viscous incompressible fluid past an infinite vertical porous flat plate is investigated when the presence of heat Source/sink, temperature and concentration are assumed to be oscillating with time and hall effect. The governing equations are solved by complex variable technique. The expressions for the velocity field, temperature field and species concentration are demonstrated in graphs. The effects of the Prandtl number, the Grashof number, modified Grashof number, the Schimidt number, the Hall parameter, Elastic parameter & Magnetic parameter are discussed.

Keywords: MHD, Mixed convective, Elastic-viscous incompressible, rotational, heat transfer, mass transfer, suction and injection.

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