Browsing by Author "Siddharth, M."
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OtherItem Open Access Azolla as a Livestock Feed(TANUVAS, 2013-08) Subbiah, Gayathri; Siddharth, M.; Kumaravel, P.ArticleItem Open Access Evaluation Of Functional Properties Of Hylocereus Undatus (White Dragon Fruit)(Trans Stellar, 2017-10) Sudha, K.; Baskaran, D.; Ramasamy, D.; Siddharth, M.; TANUVASThe present study was carried out to evaluate the phytochemical analysis, in vitro antioxidant, antidiabetic, antilipase and antimicrobial activity of the Hylocereus undatus juice extract. The antioxidant activity of the fruit extract was determined in vitro using the DPPH method. In vitro antidiabetic activity of fruit extract was observed by starch-agar gel diffusion method. The Antilipase activity of the aqueous fruit extract was assessed by the Rhodamine agar plate method. The results of the present study conclude that Hylocereus undatus juice extract possesses antioxidant, antidiabetic and antilipase activities. Phytochemical screening of the white dragon fruit showed the presence of triterpenoid, alkaloid, flavonoid and saponin.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.ArticleItem Open Access PHYSICAL AND COOKING PROPERTIES OF NATURALLY AGED BROWN RICE(Impact Factor, 2015-08) Ramasamy, D.; Siddharth, M.; TANUVASThe objective of this work was to determine some of the physical properties of naturally aged brown rice which may influence the rice processing operations. The physical properties Length or Longitudinal (L), Width (W), Thickness (T), Mass (M) and Volume (V) were measured and the following results were obtained: the average Length, Width, Thickness, Equivalent diameter, Sphericity, Aspect ratio, Surface area, Bulk density, true density, Porosity, 1000 grains weight and Angle of repose were 4.81 mm, 2.12 mm, 1.84 mm, 3.18 mm, 40.74%, 0.42, 26.58 mm2, 740.6 kg/m3, 1276.32 kg/m3, 43.18, 19.53 g and 30.68o respectively. From the color analysis of brown rice, L*, a* and b* values were ranged from 58.10 to 62.19, 4.23 to 6.73, and 22.41 to 24.29 respectively. The calculated cooking properties like Optimum cooking time, Elongation ratio, Solid loss in gruel and Width expansion ratio were 25.88 mins, 1.39 %, 3.53 and 1.74 respectively. The information of the present study would be useful for designing the post-harvest machineries for processing and storage structures in food processing industry.