Dataset Information

Process optimization and characterization of 'sev' (traditional Indian extruded snack) with the incorporation of mushroom powder.

ABSTRACT: Mushroom is a nutritious and palatable food with various health attributes. The mushroom powder is a rich source of vegetable protein. In the present study, efforts were made to optimize the process for making 'sev', a traditional Indian extruded snack, with the incorporation of mushroom powder (Agaricus bisporus) to the Bengal gram (Cicer arietinum L.) flour ('besan'). Response surface methodology with central composite rotary design was used to determine the optimum level of various ingredients for 'sev' which was then analyzed for various physicochemical and sensory characteristics. Storage studies of mushroom 'sev' (with and without rice starch/mashed potato) were done at 37?±?1 °C. The product containing rice starch was found to be highly acceptable over that with mashed potato. The optimized mushroom 'sev' contains 7.93% mushroom powder, 8.91% rice flour, 75.95% Bengal gram flour and 7.2% other ingredients with high scores for different sensory attributes viz., colour (8.4), appearance (8.3), flavour (8.3), texture (8.5) and overall acceptability (8.4). The mushroom powder based 'sev' had 2.79% higher protein content than the control sample (without mushroom powder) with a storage life of at least 7 days at 37?±?1 °C.

SUBMITTER: Kumar N

PROVIDER: S-EPMC6443744 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Process optimization and characterization of 'sev' (traditional Indian extruded snack) with the incorporation of mushroom powder.

Kumar Naveen N Nath Nirankar N Arora Simran Kaur SK

Journal of food science and technology 20190204 4

Mushroom is a nutritious and palatable food with various health attributes. The mushroom powder is a rich source of vegetable protein. In the present study, efforts were made to optimize the process for making 'sev', a traditional Indian extruded snack, with the incorporation of mushroom powder (Agaricus bisporus) to the Bengal gram (Cicer arietinum L.) flour ('besan'). Response surface methodology with central composite rotary design was used to determine the optimum ...[more]

PMID: 30996408

Similar Datasets

Project description:This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin-rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing the concentrations of sunroot, potato, and oats. The optimum selected concentrations of sunroot, potato, and oat were 53.99, 37.88, and 5 g, respectively, and a quadratic model was found to yield the best fit. Analysis of variance revealed that a higher sunroot content resulted in more firmness of the bar and higher overall acceptability in sensory trials. Sunroot snack bar samples without flavor (control), sunroot snack bar with cheese flavor (S1), and sunroot snack bar with olive flavor (S2) were then tested for sensory, chemical, phytochemicals, and microbial contents among control, S1, and S2 samples over a 90-day shelf-life study. Results showed no significant (p < .05) changes in these contents on addition of flavor. An increase in microbial load and the appearance of a bitter taste after 30 days of fresh sunroot storage were observed. No microbial growth was observed in all sunroot snack bar samples during storage at 4°C, while some microbial growth was observed at 25°C for 90 days. It was inferred that the high-quality shelf life of the sunroot bar was 90 days at 4°C, which was shortened to a month if the bars were preserved at 25°C. There was a significant phenolic and inulin content loss at 25°C compared with 4°C in total phenolic component. Based on the results of sensory evaluation, online questionnaire of customer experience, and cost analysis, this study successfully used sunroot tubers for the production of snack bars as a promising new raw material, which was introduced healthily with a suitable price for such product compared with other products in the market.

Project description:BackgroundAncient classic prescription play a crucial role in the preservation and advancement of traditional Chinese medicine (TCM) theories. They represent a significant milestone in the ongoing development and transmission of TCM knowledge and practices and are considered one of the breakthroughs in the development of TCM inheritance. In the process of developing ancient classic prescriptions, many problems may still arise in ensuring quality consistency between traditional methods and modern production processes, among which the extraction process poses major challenges. This paper introduces a practical approach extracting an ancient classic prescription using a modern extraction process. The technique is demonstrated through the study of the extraction process of Shenshou Taiyi powder (STP).MethodsThis study focuses on optimising the STP extraction process to ensure consistency in the quality of the product obtained through ancient and modern processes using the standard relation and fuzzy analytic hierarchical process (FAHP) and criteria importance through intercriteria correlation (CRITIC) method integrated weights combined with the Box-Behnken response surface test. Using the contents of rosmarinic acid, isoimperatorin, puerarin, as well as the extract yield and fingerprint similarity as evaluation indexes of STP, the Box-Behnken response surface method was employed to examine the varying extraction parameters, including water addition ratio, extraction duration, and number of extractions. The weighted coefficients for each parameter were calculated by combining the benchmark correlation and FAHP-CRITIC method, deriving a comprehensive score.ResultsThe optimal extraction process for STP consisted of a two extractions, each using at a tenfold quantity of water, performed for one hour. Process verification across three separate batches yielded a comprehensive score of 94.7, with a relative standard deviation of 0.76%.ConclusionsThe application of the Box-Behnken response surface method combined with standard relation and FAHP-CRITIC approach proved to be stable and feasible for optimising the extraction process of STP.

Dataset Information

Process optimization and characterization of 'sev' (traditional Indian extruded snack) with the incorporation of mushroom powder.

Publications

Process optimization and characterization of 'sev' (traditional Indian extruded snack) with the incorporation of mushroom powder.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets