Browsing by Author "Perasiriyan, V."
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OtherItem Open Access Application of High Pressure in Milk and Milk Products Processing(TANUVAS, Chennai, 2013-06) Suja, N.; Kumanan, Sathish; Perasiriyan, V.ArticleItem Open Access Application Of Predictive Modeling To Assess The Shelf Life Of Functional Enriched Sugarcane Juice(2022) Rajalakshmi, R.; Sujatha, G.; Pandian, A.Serma Saravana; Rita, N; Perasiriyan, V.; Pandian, N.Karpoora Sundara; TANUVASConsumers demand for fresh and safe food with favourable sensory and nutritional properties with an adequate shelf life. Currently, ready to drink functional enriched sugarcane juice with extended shelf life is not available in markets. Functional enriched sugarcane juice blended with amla and lemon juice was developed with extended shelf life processed without/minimal heat treatment by utilizing novel food processing technologies viz., Pulsed Electric Field (PEF), Ultraviolet C (UV-C) treatment and Ohmic Heating (OH). Response Surface Methodology (RSM) was used to determine the combinations of experiment. The optimum levels of sugarcane juice, amla juice and lemon juice extracts were found to be 91.998 mL, 4.720 mL, 3.282 mL respectively. The standardized juice was processed using different novel food processing technologies. Multiple linear regression analysis was conducted to model the relationship between the dependent variable towards predictor variables viz., pH, total soluble solids (TSS), vitamin C, antioxidant activity and total plate count (TPC). From the analysis of PEF treated juice, the predicted data showed that the variables pH, Vitamin C and TPC were found to be significantly associated at 1 per cent level (p0.05) difference with the age of the product. It was observed that the variables pH, VC AA and TPC were found to be significantly associated at 1 per cent level (p0.05) difference with the age of the product. Hence, the regression equation obtained can be selected to be the mathematical model for prediction of age of the juice based on independent variables.OtherItem Open Access Development and Quality Assessment of Whey Tea Using Different Types of Tea Powder(TANUVAS, Chennai, 2013-06) Chandralekha, S.; Perasiriyan, V.; Sujatha, G.; Thiagarajan, D.ArticleItem Open Access Development of functional buttermilk utilizing freeze-dried M. oleifera leaf powder(The Pharma Innovation Journal, 2023) Saranya, V.; Perasiriyan, V.; Narayanan, Rita; Mangalagowri, A.; Sujatha, G.; TANUVASThe present investigation was aimed at formulating a fermented beverage with incorporation of freeze dried Moringa oleifera leaf powder (MLP) to develop therapeutic buttermilk. Buttermilk was prepared with four different concentrations of freeze dried Moringa oleifera leaf powder. Sensory characteristics of Moringa oleifera leaf powder-based buttermilk samples were also evaluated such as color and appearance, body and mouthfeel, flavor and overall acceptability level. The developed buttermilk with Moringa oleifera leaf powder showed significant changes in sensory properties. Samples with 0.5% Moringa oleifera leaf powder obtained the highest scores in the sensory evaluation. Moringa oleifera leaf powder at 0.5% level in buttermilk improved nutritive values and desirable sensory characteristics.ThesisItem Open Access DEVELOPMENT OF OMEGA-3 FATTY ACID ENRICHED EXTRUDED PRODUCT(TANUVAS, Chennai, 2014) Sathishkumaran, P.; Surendraraj, A.; Ramasamy, D.; Perasiriyan, V.; TANUVASThis research is aimed at developing a nutritious stable snack rich in omega-3 acid and to investigate the effect of extrusion on omega 3 fatty acids. A formulation containing corn flour, rice flour and gram flour was extruded using a co- rotating twin screw extruder. The formulations were optimized initially based on the sensory analysis. Due to its high susceptibility to oxidation of fish oil rich in unsaturated fatty acid, the omega 3 enrichment into the extruded product was planned through following mode at the optimized levels to overcome the harsh conditions of extrusion processing; by addition of fish oil (2%), fish oil emulsion (2%), microencapsulated fish oil powder-commercial (1.5%) and laboratory prepared (1.5%), fish mince fatty fish (5%), flax seed powder (10%), microencapsulated powder with pepper and salt surface (1.5%).OtherItem Open Access Novel Technologies in Milk Processing(TANUVAS, Chennai, 2013-06) Kumaran, P. Sathish; Suja, N.; Anandh, C. Prem; Velayudham, G.; Perasiriyan, V.ArticleItem Open Access Seaweed Kappaphycus Extract Proliferation in Mesenchymal Stem Cells and Bread as its Delivery Vehicle(Int. J. Curr. Microbiology and Applied Sciences, 2017) Priya, S.; Perasiriyan, V.; Mangalagowri, A.; Ambashankar, K.; TANUVASWith the emergence of fortified foods there is a worldwide increase in health alertness and awareness in herbal alternatives. Adoption of fortification techniques enable to enhance the nutritional quality of the product. Common foods such as bread and biscuits can be fortified with enriched herbal extracts. Bread is considered as an excellent source of energy, and an adequate source of protein, essential minerals and other micronutrients. Seaweed, being an untapped source of plant protein and excellent preventive medium against cardiovascular diseases, was enriched in bread at 3, 6 and 9 per cent incorporation level. In vitro studies provide a basis for comparing cytotoxicity data across species. As NRC recommends on the testing the dietary ingredients in target species, herbal extracts were tested in goat bone derived progenitor cells. The herbs at the highest concentration of 100μg/mL tested in proliferation and radical scavenging analysis were found to be safe for use. The seaweed did not show any significant adverse effects on the liveability of cultured cells during the observation period. Supplementation of bread with 3% showed a highest acceptability among the fortified breads. Thus, cereal-based products enriched with seaweed can be used as a vehicle for the delivery of bioactive compounds at suitable levels that provide health benefits for increased well-being. The present study investigated the effect of selected herbs with profound effect to maintain homeostasis in proliferation and radical scavenging activity on tissue progenitor cells.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 Solanum trilobatum Herbal Extract Based Whey Beverage(TANUVAS, Chennai, 2013-06) Vaishnavi, A.S.; Perasiriyan, V.; Mathanghi, S.K.; Bakyaraj, S.ArticleItem Open Access STORAGE STUDIES ON PULSED ELECTRIC FIELD PROCESSED MOTHER’S MILK(TANUVAS, Chennai, 2021-09) Sanchaya, S.; Sujatha, G; Narayanan, Rita; Perasiriyan, V.; TANUVASThis paper investigates the shelf life of mother’s milk at refrigerated storage (5˚C) processed by pulsed electric field technology (PEF), which is one of the novel, non–thermal methods of processing. Mother’s milk was processed using PEF technology by applying voltage gradient 35kV with different treatment times (3000 μs and 4500 μs). The processed samples were collected in sterile bottles and stored at 5˚C. The physico – chemical parameters (pH and acidity) of the PEF treated samples were analyzed at regular intervals and the results were compared with the pasteurized (62.5°C for 30 minutes) mother’s milk samples. Mean value for pH and acidity (ºD) was observed as 6.8±0.07 and 5.84±0.48 respectively during the 19th day of storage at 5ºC when the samples were treated at 35kV with a PEF treatment time of 4500 μs (T2). For pasteurized samples, mean value for pH and acidity (ºD) was observed as 6.75±0.09 and 6.17±0.61 respectively during the 7th day of storage at 5ºC. The results revealed that PEF treated samples stored at 5ºC remained shelf stable for 19 days whereas pasteurized milk samples stored at 5ºC remained shelf stable for 7 days.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.OtherItem Open Access Whey Green Tea - Antioxidant Activity Enhanced Health Supplement(TANUVAS, Chennai, 2013-06) Perasiriyan, V.; Chandralekha, S.; Gowri, A. Mangala; Vadivoo, V.S.ArticleItem Restricted ஒமிக் செயலாக்க கருவியின் மூலம் பல்வேறு பழசாறுகளை பதப்படுத்தும் போது ஏற்படும் நேரம் - மின் கடத்தும் திறன் தொடர்பு பற்றிய ஆய்வு(Veelan ariviyal tamil iyakkam, Newdelhi, 2016) Perasiriyan, V.; Ramasamy, T.; Sivakumar, T.; Muruganandan, B.ArticleItem Open Access கோழிப் பண்ணைகளின் ஒளி மேலாண்மை(Kozhi Nanbhan, 2017-07) Gayathri, S.; Perasiriyan, V.; Hariharan, T.; Vadivoo, V.S.; Arthanarieswaran, M.ArticleItem Open Access கோழிப் பண்ணைகளில் செயற்கை காற்றோட்டம்(2017-09) Ramani, C.; Perasiriyan, V.; Hariharan, D.; Vadivoo, V.S.; Eswaran, ArthanariArticleItem Restricted தீவனப்பயிர் வெட்டும் கருவி(TANUVAS, 2009-06) Perasiriyan, V.; TANUVASArticleItem Open Access மின்தடை வெப்ப செயலாக்க முறையில் உணவுகளை பதப்படுத்தும் கருவி வடிவமைத்தல்(Veelan ariviyal tamil iyakkam, Newdelhi, 2016) Perasiriyan, V.; Ramasamy, T.; Sivakumar, T.; Muruganandan, B.