Determination of colour value of jaggery based biscuits stored under ambient temperature using hunter colour lab

To overcome the problems of excessive consumption of white sugar, attempts are being made to find out alternate sweeteners preferably from sugarcane, which are less harmful. A study was conducted to develop jaggery based biscuits using scientific technology to evaluate the quality and acceptance of fresh as well as stored samples. Hunter colour lab was used to determine of colouring properties of fresh and stored samples. Jaggery based biscuits were prepared using different levels of jaggery. Ingredients used in manufacturing of biscuits were of 40, 50 and 60% Jaggery with control (372 g sugar). The other ingredients were in same proportions viz., wheat flour 1000 g, HVO 400 g, WMP 31.15 g, baking powder 10.90 g, salt 7.8 g, TBHQ 0.03125 g, GMS 17.57 g and 02 eggs. The finished biscuit samples of 300 g were packed in HDPE and combination of film (CF) of metalized polystyrene pouches for storage studies at ambient condition. Colour measurement of control and jaggery based biscuits was carried out by using Hunter Lab. Colour value was measured after 60 and 120 days for all four samples. L value was found decreased by increasing the levels of jaggery. The L values, which indicates the lightness decreased due to dark colour of jaggery (L value decreased from 53.32 to 42.43 as a result of jaggery incorporation). L value of colour of the control sample prepared by sugar incorporation was 53.32 because of incorporation of other ingredients and high temperature for baking which caused the browning and caramelization. However, the effect of ambient temperature storage significantly increases “L”, “a” and “b” value. All four samples (control, 40%, 50% and 60% jaggery biscuits) were found to have positive “a” values as 9.42, 9.98, 11.09 and 11.60, respectively. During ambient temperature storage, the value of “a” was found to have increased for all four samples packed in HDPE and CF. However, the effect of ambient temperature storage significantly increases “a” value. The colour change observed during 120 days storage was due to additional development of little brown/red colour. The “b” values were found 20.26, 19.74, 19.55 and 19.15, respectively for biscuit samples (control, 40, 50 and 60% jaggery biscuits). Very little difference was noticed in the values of “b” for all samples. Different packaging materials did not significantly affect the “L”, “a” and “b” value.

Quality assessment of mustard oil in deep fat frying

Now a days fried foods are very common everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown colour and crispy texture. At the same time, so many chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Mustard oil is a vegetable oil which is widely being used in India for cooking purpose. The parameters like free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), total oxidation (TOTOX value), iodine value (IV) and colour are studied in this experiment. The heating oil parameter has been taken in such a way, considering the frying practices done in the restaurants of North-East India. The oil sample was taken after every 5 hours of heating mustard oil in deep fat fryer. The 30 hours of heating (5h/day) degrades mustard oil to such an extent that it becomes unadvisable for human consumption. The study showed that there is ample change in the chemical composition and the hunter colour showed that the oil has lost its luster and has become dark red.

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.