Browsing by Author "Karthiayani, A"
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ArticleItem Open Access Development of defatted watermelon seed cake flour (Citrullus vulgaris) based RTE extruded snacks(2020) Praveen Raja, M; Karthiayani, A; Selvan, P; Nithyalakshmi, V; TANUVASDefatted watermelon (Citrullus vulgaris) seed cake is an under-utilized by-product of watermelon oil extraction from watermelon seed. The extruded snacks were prepared by addition of defatted watermelon seed cake flour (DWCF) in rice-corn flour blend at 10, 20, 30 and 40% proportions for the preparation of extruded snacks. The optimal level of incorporation of DWCF in extruded snacks was found to be 20% (w/w) upon physical and sensory evaluation of the extrudates at 5% significance level. The proximate composition, mineral and fatty acid profiles were analyzed for control and 20% DWCF incorporated extruded snacks. The extruded snacks prepared using this optimal formulation was packed by nitrogen flushing and studied for properties such as proximate composition, peroxide value, hardness, colour (L*, a* and b*) and sensory characteristics during 90 days of storage and compared with control extruded snacks based on rice-corn flour blend. As a result, the DWCF incorporated extruded snacks was found to remain in good condition till the end of storage period.ArticleItem Open Access Effect of Wall Materials and Inlet Air Temperatures on Physical Properties of Microencapsulated of Olive Oil Powder(Excellent Publishers, 2018-05) Ashokkumar, C; Murugan, B; Baskaran, D; Veerapandian, V; Karthiayani, A; TANUVASThe objective of this study was to evaluate the effect of different wall materials and the processing parameters on the microencapsulation of olive oil by spray drying. Casein, maltodextrin and guar gum were used to produce olive microcapsules. Different combination of wall materials (casein/maltodextrin at 1:1 ratio, casein/maltodextrin at 1:2 ratio, maltodextrin/guar gum and casein/maltodextrin/guar gum) and inlet air temperature (140, 160 and 180˚C), for a total of 4 combination of emulsions were prepared. The feed emulsions were characterized for stability and viscosity followed by drying of emulsions in a laboratory scale spray dryer and the resulting particles were analyzed for encapsulation efficiency, moisture content, water activity and flowing characteristics of powder. Among the four wall material combinations evaluated, the combination of casein, maltodextrin and guar gum combination (1:1.98:0.02 ratios) showed the best performance, with the highest encapsulation efficiency.ThesisItem Open Access PROCESSING OF TRADITIONAL MILLET BASED PORRIDGE USING RETORT TECHNOLOGY(TANUVAS, 2016) Anu Ranjani, P; Karthiayani, A; Gnanalakshmi, KS; Ramesh, J; TANUVASMillets are nutritionally rich and occupies a significant place in the diet of many people. Fermented millet based porridge known as “koozh” in Tamil is a popular fermented beverage of Tamil Nadu which is generally prepared using finger millet or pearl millet in combination with broken ricer This traditional fermented porridge is rich in nutrients and was a staple breakfast food of our ancestors. The cumbersome preparation procedure reduced the consumption of koozh by the course of time because of changing lifestyle. Hence an attempt has been made to avail this fermented millet porridge in Ready-to-Serve form using retort technology.ArticleItem Open Access Study on Development of Fiber-enriched Noodles using Moringa Leaves (Moringa olifera)(2019) Udhaya Ganga, M; Karthiayani, A; Vasanthi, G; Baskaran, D; TANUVASThough noodles are popular, it holds a notion of ‘low fiber food' as they are generally prepared from refined wheat flour, which by its nature lacks fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating leaves of moringa (Moringa olifera) as a fiber source at different levels viz., 3, 4.5 and 6 % in which 3% was found to be the best based on cooking characteristics and sensory evaluation. The noodles thus prepared were packed in flexible polyethylene pouches and stored at room temperature and were further analyzed for physicochemical, cooking, and sensory characteristics at regular intervals of 60 days till 180 days of storage. All the analysis showed the non-significant difference during the storage period stating that the product is good till 180 days of storage. The dietary fiber was found to increase from 3.3 to 4.1%, and in vitro method of glycemic index (GI) analysis showed that the moringa fiber noodle was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of moringa fiber noodles were increased to 3.4 and 2.2% respectively when compared to control.ArticleItem Open Access Study on quantification of Anti-diabetic Molecule - Pinitol present in Pisoniagrandis (R.Br) by HPTLC method(2017) Pavithra, R; Karthiayani, A; Udhaya Ganga, M; Baskaran, d; TANUVASPhytochemical investigations of leaves of Pisoniagrandis of Pinitol, which is a common constituent of this plant and earlier isolated from Pinuslambertiana, Gliricidiasepium and Bougainvillea spectabilis; more recently pinitol has been reported from many other plants also. The hypoglycemic action and antihyperlipidemic effect of pinitol have been well established. The antidiabetic nature of Pisoniagrandis may be largely due to the presence of this particular compound in this plant. High-performance Thin-Layer Chromotography (HPTLC) is an important method which utilizes the conventional techniques of Thin Layer Chromatography (TLC) in a more optimized way. A stabilized HPTLC method for identifying and quantifying pinitol was adopted for this study and revealed the limit of quantification (LQD) and the limit of detection (LOD) of the biomarker molecule pinitol as 1.5 and 1.2 μg respectively. This HPTLC method is a simple, accurate and cheap method and can be utilized for the routine analysis and quantitative determination of pinitol in pisoniagrandis (R.Br) and showed that more than 8μg of pinitol per milligram of extract can be obtained using suitable solvents. Also the preliminary phytochemical analysis revealed the presence of many components viz., tannins, flavonoids, phenols, steroids, carbohydrates and proteins.