Browsing by Author "Karthiayani, A."
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OtherItem Open Access Analysis of Raw Material Quality for Omega 3 Enriched Milk Chocolate Production(TANUVAS, Chennai, 2013-06) Mathavi, V.; Baskaran, D.; Dewettinck, Koen; Clerque, Nathalie De; Narayanan, Rita; Karthiayani, A.ThesisItem Open Access ASSESSMENT OF FRESHNESS IN CHICKEN MEAT BY ELECTRICAL IMPEDANCE(TANUVAS, Chennai, 2015) Umabharathi, K.; Rao, V. Appa; Babu, R. Narendra; Karthiayani, A.; TANUVASA study was conducted to evaluate the freshness of chicken meat by measuring the electric properties such as impedance, resistivity, conductivity of the Chicken thigh and breast meat stored at 4 ± 1° C at various intervals viz., 0, 4, 8, 12, 24, 36, 48, 72 hours alter slaughter and to correlate these properties with physico -chemical characteristics like pH, ERV, Colour, Water holding capacity.ThesisItem Open Access DESIGN OF FUNCTIONAL CHOCOLATE(TANUVAS, Chennai, 2013) Mathavi, V.; Baskaran, D.; Narayanan, Rita; Karthiayani, A.; TANUVASA study was carried out to produce functional chocolate. The plain milk chocolate (PMC) was prepared as control sample and 4 sets of omega 3 enriched chocolate were prepared viz., 5% ALA - X - MC, 10% ALA - X - MC, 5% DHA - X ~ MC and 10% DHA - X - MC. The omega 3 source for chocolate production was ALA oil from flax ‘seed and DHA oil from algae (Schizochytrium).OtherItem Open Access Design of Omega 3 Enriched Milk Chocolate(TANUVAS, Chennai, 2013-06) Narayanan, Rita; Karthiayani, A.ThesisItem Open Access DEVELOPMENT OF FIBRE ENRICHED NOODLES(TANUVAS, Chennai, 2017) Udhayaganga, M.; Karthiayani, A.; Sudha, K.; Velayudham, G.; TANUVASNoodle, a well-known fast food and is acceptable by all age group people is generally made from refined wheat flour (Maida). Though noodle is popular, it holds a notion of ‘low fibre food’ as they are generally prepared from refined wheat flour, which by its nature lacks fibre. Hence, a study was carried out to develop fibre enriched noodles by incorporating the fibre source.PresentationItem Open Access Development of Fibre Enriched Noodles Using Banana Pseudostem Noodles(TANUVAS, Chennai, 2018-12) Udhayaganga, M.; Karthiayani, A.; Sudha, K.; VelayudhamThough noodles are popular, it holds a notion of ‘low fibre food’ as they are generally prepared from refined wheat flour, which by its nature lacks fibre. Hence an attempt was made to develop fibre enriched noodles by incorporating moringo (Moringoolifera) leaves as a fibre source at different levels viz., 5, 10 and 15 % in which 5% was found to be the best based on cooking characteristics and sensory evaluation.ArticleItem Open Access Effect of vacuum drying and tray drying on the physicochemical properties during storage of chocolate(The Pharma Journal, 2021) Vishnupriya, S.; Karthiayani, A.; Baskaran, D.; Murugan, B.; Vijayarani, K.; TANUVASThe aim of the present work was to study the effects of storage period on the sensory analysis degradation of polyphenol and flavonoid of the dark chocolate. The chocolate was developed from the beans that are dried using two different drying methods vacuum drying and tray drying from the lab scale fermented cocoa beans. The developed chocolates were investigated for their sensory characteristics, shelf-life and microbial analysis. The TPC of VT and TT were at 42.24±0.107g/mg of GAE and 28.33±0.11 during 0th day by the end 150th day it was reduced to 32.44±0.151 g/mg of GAE and 21.77±0.057 g/mg of GAE for chocolate prepared from vacuum dried and tray dried cocoa bean.ThesisItem Open Access Evaluation Of Quality Parameters Of Accelerated Aged Rice Under Different Ageing Conditions(TANUVAS, Chennai, 2014) Ramasamy, D.; Siddharth, M.; Karthiayani, A.; Mathanghi, S.K.; TANUVASIn the present study, high-temperature heating technique in combination with tempering was tested to alternative for natural ageing. The quality of rice heated at temperatures of 130, 140 and 150° C for 2 to 3 minutes followed by tempering for 0, 120 and 150 minutes was compared to that of rice stored at ambient temperature for 6 months.OtherItem Open Access Low Cost Mini Retort for Small Scale Food Processing(TANUVAS, 2014-12) Karthiayani, A.; Baskaran, D.; Ramasamy, D.; Sivakumar, T.PresentationItem Open Access Processing of Traditional Pearl Millet based Porridge using Retort Technology(TANUVAS, Chennai, 2018-12) Ranjani, P. Anu; Karthiayani, A.; Gnanalakshmi, K.S.; Ramesh, J.; TANUVAS"Koozh" in Tamil is a popular fermented beverage prepared using flnger or Pearl millet in combination with broken rice. Since its consumption is reduced due to changing lifestyle, an attempt has been made to avail this in Ready to Serve form using retort technology. Koozh is prepared by fermenting the millet flour for 8-10 h and cooked with broken rice which is again fermented for 15-18h.OtherItem Open Access Sensory Evaluation of Freshly Prepared Herbal Based Milk Beverages(TANUVAS, Chennai, 2013-06) Niveadhitha, S.; Perasiriyan, V.; Sudha, K.; Karthiayani, A.OtherItem Open Access A Study on Implementation of HACCP in Dairy Plant Producing Whole Milk(TANUVAS, Chennai, 2013-06) Karthiayani, A.; Perasiriyan, V.; Baskaran, D.ThesisItem Open Access USE OF BETEL LEAVES AS A SHELF LIFE EXTENDER OF RAW MILK(TANUVAS, Chennai, 2014) Suja, N.; Baskaran, D.; Palanidorai, R.; Karthiayani, A.; TANUVASA study was carried out to assess the possibility and utilization of betel leaves as a shelf life extender of raw milk at village level for having proven medicinal and carminative properties of betel leaves and for being rich in hydroxy chavicol which is an identified antimicrobial substance. Raw milk is very often encountered with contamination of bedding materials in Cattle shed which results in the entry of microbes in milk that brings about spoilage. In this present study, two types of betel leaf s varieties viz. Pachaikodi and Vellaikodi were obtained from the areas under cultivation of these varieties. Both varieties of betel leaves were dried for a period of 5 days at room temperature. Dried leaves were mechanically powdered and stored.PresentationItem Open Access Utilization Of Watermelon (Citrullus Vulgaris) Seed in Ready-to-eat (RTE) Extruded Snacks(TANUVAS, Chennai, 2018-12) Praveenraja, M.; Karthiayani, A.; TANUVASWatermelon (Citrullus vulgaris) seed is one of the under-utilized oil seed which has good nutritional value like protein, minerals and unsaturated fatty acids. Extruded snacks are categorised under fast moving consumer goods, with a notion of ‘junk food’ mainly due to presence of high levels of saturated fatty acids.