Indien ist mit einer Jahresproduktion von 30 Milliarden Eiern der fünftgrößte Eierproduzent der Welt. Derzeit entfallen auf nur vier Bundesstaaten - Andhra Pradesh, Tamil Nadu, Punjab und Maharashtra - mehr als 50 % der Gesamtproduktion von Eiern im Land. In Anbetracht der Netto-Proteinverwertung und des Proteineffizienz-Verhältnisses gilt das Ei neben anderen Nährstoffquellen als die beste Proteinquelle. Die thermische Verarbeitung hat einen erheblichen Einfluss auf die sensorische, thermische, strukturelle, ernährungsphysiologische und mikrobielle Qualität der verarbeiteten Produkte....

L'Inde est le cinquième producteur d'oeufs au monde avec une production de 30 milliards d'oeufs par an. À l'heure actuelle, quatre États seulement, l'Andhra Pradesh, le Tamil Nadu, le Punjab et le Maharashtra, représentent plus de 50 % de la production totale d'oeufs dans le pays. Compte tenu de l'utilisation nette des protéines et du taux d'efficacité des protéines, l'oeuf est considéré comme la meilleure source de protéines en dehors des autres sources de nutriments. Le traitement thermique a un effet significatif sur la qualité sensorielle, thermique, texturale, nutritionnelle...

The physical properties, which include dimensional, gravimetric, and frictional properties of broken and head rice kernels of variety PUSA 1121 were studied. Dry, semidry, and wet grinding methods were employed to grind the broken, and the chemical analysis was done for all three types of flours. Adsorption isotherm was studied at 20, 30, and 40°C. Pasting and powder rheology was studied at various moisture levels. Thermal properties (thermal conductivity, thermal diffusivity, and specific heat) of flours were studied as a function of moisture content. Various prediction models were used to...

Banana starch was isolated, purified, and characterized from plantain and dessert green banana cultivars. The Grand Naine banana is commonly used as a ripened banana for table purposes in India. Banana has to be transported in green unripe form from its cultivation center to various destinations in India mainly through a surface transport system. The banana has to face harsh conditions during surface transportation, loading, and unloading. The associated quantitative losses were observed to be around 30%. The edible portion recovered from those bananas was around 35%. Out of the edible...

India is the fifth largest producer of eggs in the world with a production figure of 30 billion eggs per annum. At present, just four states, Andhra Pradesh, Tamil Nadu, Punjab, and Maharashtra account for more than 50% of the total output of eggs in the country. Considering the net protein utilization and protein efficiency ratio, the egg is considered the best source of protein apart from the other nutrient source. Thermal processing has a significant effect on the sensory, thermal, textural, nutritional, and microbial quality of processed products. Analog thermal kinetic study during heat...

Chickpea husk is the major pulse milling by-product on processing of chickpea, which is mainly used as ruminant feed. Its nutritional significance in the human diet is less known. Chickpea husk is a rich source of dietary fibre. Husk is generated as by-product during roasting of chickpea for developing widely consumed puffed snack. Roasting of chickpea seeds, followed by dehusking and milling is used to prepare traditional product 'Sattu'. Chickpea husks contain various antinutritional substances like tannic acid and phytic acid. Chickpea husk was provided the hydro-thermal treatment to...