Browsing by Author "Surendraraj, A."
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ThesisItem Open Access ASSESSING THE EFFICACY OF PROBIOTICS IN NANOPARTICLE PRODUCTION WITH FUNCTIONAL PROPERTIES(TANUVAS, Chennai, 2014) Vaishnavi, A.S.; Subramonian, B. Suresh; Narayanan, Rita; Surendraraj, A.; TANUVASWhey, a by-product of paneer industry, goes as waste and pollutes the environment. By using probiotic bacterial cultures (Lactobacillus acidophilus and Bifidobacterium bifidum) and whey as the medium of growth, NaHSeO3 as selenium source, a study on elemental SeNPs production was assessed. So that the current study aims at the effective utilization of whey for the production of nanoselenium.ArticleItem Open Access Development of Functional Pasta Enriched with Omega-3 Fatty Acids(Society of Fisheries Technologies, 2014) Anbudhasan, P.; Asvini, G.; Surendraraj, A.; Ramasamy, D.; Sivakumar, T.; TANUVASOmega 3 fatty acid-enriched functional pasta prod- ucts were developed using refined wheat flour, water, salt, fish meat and fish oil using a single screw extruder. Among the different blends studied, the most acceptable pasta was made with combina- tion of maida (800 g), water (240 ml), fish oil (1%), fish meat (200 g). This product had a protein content of 4.84% which is higher than the regular pasta available in the market. Fatty acid profile study showed that the developed pasta had a omega-3 fatty acid levels of 974 mg. Storage study revealed that peroxide value and free fatty value are within the acceptable limit for a period of 8 weeks. Therefore the result of the present study indicate that fish meat and fish oil can be utilized for the development of well accepted functional pasta products rich in protein and omega-3 fatty acids.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%).ArticleItem Open Access PROCESS OPTIMIZATION AND SHELF LIFE STUDY OF RETORT PROCESSED ROSE FLAVOURED MILK(CIBTech, 2014-01) Anand, C. Prem; Ramasamy, D.; Surendraraj, A.; Gnanalakkshmi, K.S.; TANUVASFlavoured milks in a ready –to-drink form are in a great demand in the domestic and international market and it was thermally processed in retort pouches having three layer configurations. The present study was undertaken to optimize and standardize shelf stable ready-to- drink rose flavoured milk packed in nontransparent and transparent retort pouches and were subjected to thermal processing to a lethality values of fo 3.95 and 3.8 respectively. Shelf life study revealed that the ph values decreased from (6.66 to 6.44 and 6.66 to 6.42), the acidity (0.14–0.18) increases. The specific gravity of the rose flavoured milk (1.035-1.037) showed a slight tendency to increase with increase of viscosity (1.479-1.507 and 1.480- 1.507).retort processed rose flavoured milk had significantly lower l*, a*, b* and chroma values. Product was superior in all sensory attributes which is a normal physico-chemical change but all the flavoured milks were microbiologically safe.