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Research Notes J.Res. ANGRAU 41(2) 123-125, 2013 NANO FOOD COLOURS FOR PRODUCT FORMULATIONS WITH SELECTED FRUITS (PAPAYA AND BLACK GRAPES) AND VEGETABLES (TOMATO AND BEET ROOT) P. SRILATHA and K. UMA MAHESWARI Department of Food and Nutrition, PGRC, Acharya N. G. Ranga Agricultural University Rajendranagar, Hyderabad-500030. Date of Receipt : 15.06.2012 Date of Acceptance : 28.12.2012 Colorants become the most sensitive part of any commodity not only for its appeal as it also enhances consumer acceptability (Clydesdale, 1993). With reference to food, colour is a means of identification, a method of judging quality and a base for aesthetic value. Colour being the first quality attribute perceived by the senses, besides flavor, the colour perception appear to be closely linked to enjoyment of food. The general objective of adding colour to foods was to make them appealing and recognizable (Sampathu et al. 1981). Nanotechnology commonly refers to any engineered materials, structures and systems that operate at a scale of 100 nanometers or less (one nano meter is one billionth of a meter). Today, major industrial countries are incorporating nanotechnology in their innovation systems as they see it as an engine for wealth creation in the near future (Roco, 2002). Food companies are currently producing nanoparticles in emulsions in an attempt to control the material properties of foodstuffs, such as in the manufacture of ice cream to increase texture uniformity (Rowan, 2004). An attempt was made in the present investigation to incorporate nano particles into food products and evaluate sensory scores for colour, flavour, appeal and overall acceptability of the prepared products. Two fruits papaya and black grapes and two vegetables tomato and beetroot were selected as these fruits are rich sources of natural colours such as carotenes in papaya, anthocyanins in black grapes, lycopene in tomato and betalains in beet root. One kg of each selected fruits and vegetables were thoroughly washed in hot water and were cut into thin pieces. These pieces are placed in separate trays and were subjected to Infrared (IR) drying. After drying, the samples were cooled and grinded in a conventional grinder into fine powder. These dehydrated powders are used for synthesis of Zinc nanoparticles using oxalate decomposition method. Two Products viz., kesari and soup mix were prepared using the nano food colours (NFCs) to evaluate intensity of extracted colour in foods and prepared products were kept for sensory evaluation. Kesari was prepared with fruit (papaya & black grapes) NFCs and soup mix was prepared with vegetable (tomato & beet root) NFCs for sensory evaluation. Each product was incorporated with 10% NFC (T 1 ) , 15% NFC (T 2 ) and 20% NFC (T 3 ) . The sensory scoring was done by a panel of 10 members in the laboratory of Post Graduate and Research Center using a score card developed for the purpose. Score card was prepared keeping in view the quality characteristics of the products. Descriptive terms were given to various quality attributes like colour, flavour, appeal and overall acceptance. Numerical scores were assigned to each attribute (Joshi, 2006). 5-point hedonic scale was adopted to score each of the attributes. While scoring, highest score (5) was assigned to most preferred characteristic and least score (1) to the least desired characteristics. The data regarding sensory evaluation of finished products was subjected to statistical analysis as per the procedure described by Panes and Sukhatme (1985). The experimental design was complete randomized block design with factorial concept. email: srilatha2708@gmail.com 123
SRILATHA and UMA Kesari prepared by incorporating different concentrations of NFCs from selected fruits (papaya and black grapes) was subjected to sensory evaluation. Colour scores of the treatments showed significant variations (P < 0.05) in which T 3 (4.40%) scored highest followed by T 2 (3.20%) and T 1 (4.20%) in NFC with papaya. With regard to black grapes also colour scores among the treatments, showed significant variations (P< 0.05) in which T 3 (4.70%) scored highest followed by T 2 (4.0%) and T 1 (3.10%). Significant (P > 0.05) difference was not observed in sensory scores for flavour. Among the 3 variations, T 3 (3.80%) recorded highest and T 2 scored lowest (3.60%) in NFC with papaya and T 3 (4.50%) recorded highest and lowest score was observed for T 1 (3.30%) in NFC with black grapes. In case of product appeal, significant variation (P < 0.05) was recorded in sensory scores. T 3 (4.3%) was found to have maximum score for appeal in comparison to T 1 (3.20%) and T 2 (3.90%) samples in NFC with papaya. However, in NFC with black grapes T 3 (4.0%) and T 2 (4.0%) were found to have equal and good appeal in comparison to T 1 (2.90%) samples. The overall acceptability scores showed significant variation (P < 0.05) in which T 3 (4.3%) scored higher followed by T 2 (4.0%) and lowest score was observed for T 1 (3.1%) in NFC with papaya and T 2 (4.5%) scored higher followed by T 3 (4.2%) and lowest score was observed for T 1 (3.1%) in NFC with black grapes. Fig 1. Mean sensory scores for Kesari prepared by incorporating NFCs from fruits (papaya & black grapes) T 1 - 10% NFC T 2 - 15% NFC T 3 - 20% NFC Soup mix prepared by incorporating different concentrations of NFCs from selected fruits (papaya and black grapes) was subjected to sensory evaluation. Colour scores of the treatments showed significant variations (P < 0.05) in which T 3 (4.50%) scored highest followed by T 2 (4.40%) and lowest score was observed for T 1 (3.10%) in NFC with tomato. With regard to beet root, it was observed that the colour scores among the treatments, showed significant variations (P< 0.05) in which T 2 (4.30%) scored highest followed by T 3 (4.10%) and lowest score was observed for T 1 (2.60%). Significant (P > 0.05) difference was not observed in sensory scores for flavour. However among the treatments T 3 (4.10%) recorded higher and lower score was observed for T 1 (3.90%) in NFC with tomato and T 3 (4.0%) recorded highest and lowest score was observed for T 1 (3.40%) in NFC with beet root. On sensory evaluation, significant variation (P < 0.05) was recorded in sensory scores for appeal. T 3 (4.0%) was found to have maximum score for appeal in comparison to T 2 (3.7%) and T 1 (2.9%) samples in NFC with tomato. However, in NFC with beet root T 3 (4.5%) and T 2 (3.9%) were found to have good appeal in comparison to T 1 (2.40%) samples. 124
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CONTENTS PART I : PLANT SCIENCE Ads
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J.Res. ANGRAU 41(2) 1-10, 2013 ADSO
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ADSORPTION DESORPTION OF PENDIMETHA
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J.Res. ANGRAU 41(2) 11-15, 2013 STU
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STUDIES ON THE EFFECT OF PLANT GROW
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STUDIES ON THE EFFECT OF PLANT GROW
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PERFORMANCE OF DRUM SEEDER IN DIREC
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PERFORMANCE OF DRUM SEEDER IN DIREC
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J.Res. ANGRAU 41(2) 21-25, 2013 EFF
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EFFECT OF GRADED LEVELS AND TIME OF
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EFFECT OF GRADED LEVELS AND TIME OF
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ASSESSMENT OF GENETIC DIVERSITY IN
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J.Res. ANGRAU 41(2) 33-41, 2013 EST
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ESTIMATION OF HETEROSIS FOR YIELD A
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INTEGRATED EFFECT OF ORGANIC MANURE
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INTEGRATED EFFECT OF ORGANIC MANURE
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SCREENING OF LOCAL RHIZOBIAL ISOLAT
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CHARACTERIZATION AND CLASSIFICATION
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J.Res. ANGRAU 41(2) 59-67, 2013 IDE
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IDENTIFICATION OF SUPERIOR PARENTS
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EFFECT OF FRONT LINE DEMONSTRATIONS
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EFFECT OF FRONT LINE DEMONSTRATIONS
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Page 78 and 79: EFFECT OF FEEDING COMPLETE FEED CON
Page 80 and 81: EFFECT OF FEEDING COMPLETE FEED CON
Page 82 and 83: EFFICACY OF CONTROLLED INTERNAL DRU
Page 90 and 91: EFFECT OF NSP ENZYMES AND PREBIOTIC
Page 100 and 101: HAEMATOLOGICAL AND BIOCHEMICAL PROF
Page 102 and 103: HAEMATOLOGICAL AND BIOCHEMICAL PROF
Page 104 and 105: INDIAN BREAD MAKING TOOLS - CONSUME
Page 110 and 111: Research Notes J.Res. ANGRAU 41(2)
Page 112 and 113: CROP COEFFICIENTS FOR DRIP AND CHEC
Page 116 and 117: STUDY ON THE EFFECT OF IRRADIATION
Page 120 and 121: EVALUATION OF DEFOLIANTS ON MUNGBEA
Page 122 and 123: YIELD, NUTRIENT UPTAKE AND ECONOMIC
Page 124 and 125: YIELD, NUTRIENT UPTAKE AND ECONOMIC
Page 128 and 129: NANO FOOD COLOURS FOR PRODUCT FORMU
Page 130 and 131: EFFECT OF ORGANIC FERTILISERS ON GR
Page 132 and 133: EFFECT OF ORGANIC FERTILISERS ON GR
Page 136 and 137: NUTRIENT UPTAKE OF MICROSPRINKLER I
Page 140 and 141: EFFECT OF SYNERGIST, TRIPHENYL PHOS
Page 142 and 143: EFFECT OF SYNERGIST, TRIPHENYL PHOS
Page 146 and 147: EFFECT OF HARVESTING STAGES AND DRY
Page 148 and 149: RESPONSE OF AEROBIC RICE TO IRRIGAT
Page 150 and 151: RESPONSE OF AEROBIC RICE TO IRRIGAT
Page 154 and 155: DRIP IRRIGATION SCHEDULE FOR CASTOR
Page 158 and 159: CHARACTER ASSOCIATION AND PATH COEF
Page 160 and 161: CHARACTER ASSOCIATION AND PATH COEF
Page 162 and 163: Statement about ownership and other
Page 164 and 165: GUIDELINES FOR THE PREPARATION OF M
Page 166: ESSENTIAL REQUIREMENTS FOR CONSIDER
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