Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G’) and viscous modulus (G”) both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.
Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits
Abstract Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.
Antimicrobial activity in pulp extract of Neem(Azadirachta indica Linn.)
Antimicrobialactivityin leaf extract of neem ( Azadirachta indica ) against human pathogenic bacteria. E.coli, Staphylococcus aureus, Pseudomonas aeruginosa , Salmonella typhimurium, Bacillus pumilus. Antimicrobia l activities of alcoholic extracts of neem leaves were used. Varying concent ration of each extracts 200mg/ml, 150 mg/ ml,100mg/ml, 50mg/ml, 25mg/ml prepared by using disc diffusion method. When compared with gentamycin 200mg and gentamycin 10mg, the methanol and ethanol extract shows maximum inhibition on Bacillus pumillus, Pseudomonas aeruginosa and Staphylococcus aureusin an asending order.