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Articles by V. Mishra
Total Records ( 2 ) for V. Mishra
  P. Mishra , M. Verma , V. Mishra , S. Mishra and G.K. Rai
  Amla fruit can range upto 950 mg/100 g which is said to be highest among all fruits next only to Barbados cherry. Being very astringent in taste it can not be consumed as raw by the consumer hence processing became essential. Present study was an effort to develop commercially acceptable ready to eat green Amla chutney. To optimize the quantity of pulps and salts to be added, Response Surface Methodology (RSM) was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. To consider all the responses simultaneously for optimization the RSM was used to compromise optimum conditions and it was found that the sensory scores were 7.35, 7.8 and 7.75 for color, flavor and overall acceptability corresponding to optimum conditions. Chutney having composition Amla pulp-65.59%, salt -8%, green chilli-3.31%, garlic paste-2.11% and coriander leave paste 18.89% was found optimum. Triplicates samples were prepared using the optimum conditions and were evaluated for all the responses, corresponding values for color flavor and overall acceptability were 7.91, 8.08 and 8.08 which were comparatively higher than the predicted value. Therefore, the said formulations were recommended for ready to eat chutney. For the preservation of Amla chutney, salt concentration was varied from 8 to 12% while Brix were varied from 20 to 50°B. REC having 25°B had only 10 days of shelf life while chutney of 35°B could be stored upto twenty days at refrigeration temperature. Chutney having 50°B could be stored up to two months without any significant change in the quality attributes of the chutney.
  V. Puranik , V. Mishra , Neelam Singh and G.K. Rai
  Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germinated green gram, a protein rich value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. To consider all the responses simultaneously for optimization, the RSM was used to compromise optimum conditions and it was found that the sensory scores were 7.4, 7.6, 7.8 and 7.9 for colour, flavour, texture and overall acceptability corresponding to optimum conditions. Pickle having composition 6ml vinegar, 4 g salt, 16 mL oil and 7 g garlic per 50 g pickle was found optimum. Triplicate samples were prepared using the optimum conditions and were evaluated for all the responses. Corresponding values for colour, flavour, texture and overall acceptability were 7.6, 8.6, 7.8 and 8.1, respectively which were comparatively higher than the predicted values. Therefore the said formulation was recommended for pickle. From the storage study of optimized pickle at room temperature for shelf life prediction, it was found that the pickle can be stored effectively for 60 days at room temperature without any significant change in the quality attributes of the pickle. Germinated green gram pickle is found nutritious in terms of high protein and fiber when compare with the germinated green gram. The protein rich pickle can be preserved by using oil and salt as a preservative up to two months at ambient temperature without any significant change in the sensory attributes of the pickle. Further study of effect of storage conditions on storage stability of protein rich pickle is required.
 
 
 
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