Browsing by Author "Chakraborty, M"

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    Evaluation of nutrients and organoleptic value of novel value added multibran cookies using multivariate approach
    (2022-08) Chakraborty, M; Budhwar, S; Kumar, S
    Cereal and legume flours are intensively being used by food experts to formulate cookies. But their byprod ucts are discarded in spite of being nutrient rich. The study was conducted to determine nutrients, organoleptic proper ties and shelf-life of highly nutritive multibran cookies for mulated with partial replacement of wheat flour along with the milling byproducts i.e., chickpea husk, moong bean husk, rice bran, broken rice, and wheat bran. The percentages of the byproduct flour, taken for the formulation of the product, was determined using central composite design of response surface methodology. According to the obtained data, Multi bran cookies (MBC) possessed rich nutrient composition in comparison with the control sample i.e., the wheat flour cookies (WFC). MBC showed 18% crude protein, 5% crude f iber, higher than the crude protein (7.78%) and crude fiber (2%) of WFC. However, total sugar concentrations of MBC (3.08 g/100 g) was lower than WFC (4.89 g/100 g). Calcium and phosphorus present in MBC were 115.06 mg/100 g and 195.88 mg/100 g respectively, significantly higher (p < 0.05) than WFC. The overall acceptability of MBC as indicated by 9-point hedonic scale (8.13) was satisfactory. On the basis of the obtained data it can be said that the selected milling byproducts can be used as potential plant-based sources to develop significant functional products like cookies without affecting its sensory quality and to improve nutritional status of consumer.
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    Rapid detection of the adulterants in milk using gamma radiation
    (2023-05) Chakraborty, M; Budhwar, S; Kumar, S
    Milk and dairy adulteration practice nowadays is becoming a global concern. The present study discloses the role of gamma irradiation as a cost-effective and rapid-detection approach to detect adulterants in milk instead of using expensive and time-consuming chemical-based methods. In the present study, synthetic milk samples were prepared using different common adulterants (vegetable oil, urea, water) and a comparative analysis has been done with market milk samples along with fresh milk based upon the attenuation property. The obtained linear attenuation coefficient decreases significantly (p < 0.05) with the increasing concentration of adulterants in sample. The recorded attenuation coefficient for fresh milk was 0.379 ± 0.04 and that of adulterated samples found to be in the range of 0.296–0.188. Moreover, different protein coagulation patterns of the heat-processed milk samples were detected. The coagulated protein of adulterated milk shows a granular texture. The attenu ation coefficient of milk samples decreases with the gradual increase of adulterants. The correlation between the attenuation coefficient and adulterants in milk indicated the possible use of gamma radiation as a significant adulterant-detection method.