Volume 7, Issue 2, August 2014, Pages 501–511
Mishra Garima1 and Mishra Atul Anand2
1 Department of Food Process Engineering, Vaugh School of Agriculture and Engineering Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
2 Department of Food Process Engineering, Vaugh School of Agriculture and Engineering Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The present study was conducted on development, quality evaluation and storage stability of weaning food using different levels of pulse flour, banana flour and pineapple pomace flour with respect to sensory quality and nutritional density and evaluated for its physico-chemical, sensory and microbial characteristics. Weaning foods were packed in HDPE and LDPE and were stored at ambient temperature. Eight blends, prepared with banana flour 30%, pulse flour and pineapple pomace flour were incorporated in the ratio 70:0, 65:5, 60:10, 55:15, 50:20, 45:25, 40:30, 35:35. The result indicated that a ratio of 50:30:20 percent pulse, banana and pineapple pomace respectively was optimal incorporation. The optimal value of moisture content was 3.87%, ash content 4.28%, fat content 2.1%, protein content 22.51% and ascorbic acid was 37.35 mg per 100g. During storage ash, protein, fat, and ascorbic acid decreases with increasing storage period. The sensory score of colour, flavor, taste, and texture was decreased slightly during storage. The microbial count was noticed 100
Author Keywords: Waste Utilization, weaning food, pulse, banana and pineapple pomace powder, nutritional density, HDPE and LDPE.
Mishra Garima1 and Mishra Atul Anand2
1 Department of Food Process Engineering, Vaugh School of Agriculture and Engineering Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
2 Department of Food Process Engineering, Vaugh School of Agriculture and Engineering Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The present study was conducted on development, quality evaluation and storage stability of weaning food using different levels of pulse flour, banana flour and pineapple pomace flour with respect to sensory quality and nutritional density and evaluated for its physico-chemical, sensory and microbial characteristics. Weaning foods were packed in HDPE and LDPE and were stored at ambient temperature. Eight blends, prepared with banana flour 30%, pulse flour and pineapple pomace flour were incorporated in the ratio 70:0, 65:5, 60:10, 55:15, 50:20, 45:25, 40:30, 35:35. The result indicated that a ratio of 50:30:20 percent pulse, banana and pineapple pomace respectively was optimal incorporation. The optimal value of moisture content was 3.87%, ash content 4.28%, fat content 2.1%, protein content 22.51% and ascorbic acid was 37.35 mg per 100g. During storage ash, protein, fat, and ascorbic acid decreases with increasing storage period. The sensory score of colour, flavor, taste, and texture was decreased slightly during storage. The microbial count was noticed 100
Author Keywords: Waste Utilization, weaning food, pulse, banana and pineapple pomace powder, nutritional density, HDPE and LDPE.
How to Cite this Article
Mishra Garima and Mishra Atul Anand, “Studies on Effect of HDPE and LDPE on Storage Stability of Weaning Food prepared from Pulse, Banana and Pineapple Pomace,” International Journal of Innovation and Applied Studies, vol. 7, no. 2, pp. 501–511, August 2014.
