"MANY MANY Happy Returns of the day, to FOOD PATHSHALA, & its members for successfully completing its 2nd yr, best wishes to Sanjeev to keep up the gud work & continue to inspire all of us…Continue
Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected
to a controlled force from which a deformation curve of its response is generated. These mechanical characteristics in
food can be further sub-divided into primary and secondary sensory characteristics which have proven to be correlated…
α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method offers the first approach for evaluating the antioxidant potential of a compound, an extract or other biological sources. This is the simplest method, wherein the prospective compound or extract is mixed with DPPH solution and absorbance is recorded after a defined period. However, with the advancement and sophistication in instrumental techniques,…Continue
Raw materials : Gelatine is obtained by hydrolysis of the collagen that is contained in animal connective tissues. Commercially, skins or bones of different animal species, such as beef, pork, fish and poultry, form the main raw material for gelatine production. These raw materials are collected from animals approved for human consumption by ante- and post-mortem veterinary inspection. Skins can be frozen if there is a long delay between sourcing and eventual use in the…Continue
Deep frying is one of the methods of food preparation used both in the home and in industry.Meat, fish, doughnuts, potato chips or french fries are dipped into fat (oil) heated to about 180 ◦C.After several minutes of frying, the food is sufficiently tender to be served. The frying fat or oil changes substantially in its chemical and physical properties after prolonged use.
As can be deduced from changes in the composition of fatty acids (Table 3.43), in the case of…Continue