Browsing by Author "D. Balasubramanian"

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    Correlation and principal component analysis of physical properties of tender coconut (Cocos nucifera L.) in relation to the development of trimming machine
    (2019-02-01) Pandiselvam, R.; Manikantan, M.R.; N. Subhashree; Mathew, A.C.; D. Balasubramanian; Shameena Beegum; Ramesh, S.V.; Niral, V.; Ranjini, T.N; Hebbar, K.B
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    Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates
    (2023) Pandiselvam, R.; Liya T. Joseph; Manikantan, M.R.; Anandu Chandra Khanashyam; Shameena Beegum; Ramesh, S.V.; D. Balasubramanian; Neenu, S.; Murali Gopal; Mathew, A.C.; Hebbar, K.B.
    Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p < 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture 􀀀20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation.
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    Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean-to-bar” dark chocolate
    (2022-01-01) Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Sugatha, P.; Arifa Nooh; Neenu, S.; Alka Gupta; Eldho Varghese; D. Balasubramanian; Elain Apshara, S.; Manikantan, M.R.; Hebbar, K.B
    The impacts of cocoa solids and coconut sugar on the sensory perception of bean-tobar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35–50%, 15–30%, and 20–35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hour, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L, a, b values indicated a darker color and was stable under ambient condition with a hardness value of 59.52 N, which significantly decreased to 16.23 N within 10 min at ambient temperature (30 ± 2_C). The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential, and minerals into bean-to-bar dark chocolate and hence offers a commercial value and health potential for stakeholders.
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    Textural Properties of Coconut Meat: Implication on the Design of Fiber Extraction and Coconut Processing Equipment
    (2022-01-01) Pandiselvam, R.; Anandu Chandra Khanashyam; Manikantan, M.R.; D. Balasubramanian; Shameena Beegum; Ramesh, S.V.; Anjineyulu Kothakota; Niral, V.; Sandip Shil
    The textural properties of coconut meat such as punching force, cutting force, punching energy, and cutting energy are the salient parameters for the efficient and ergonomic design of the fiber extraction machine and processing equipments such as coconut chips slicing machine and grating machine. As literature on these textural properties of coconut meat is limited, our study analyzed these textural properties at three different positions viz. eye, middle and bottom position of 9, 10, and 11 months maturity old Malayan Yellow Dwarf (MYD), Malayan Orange Dwarf (MOD), and Chowghat Orange Dwarf (COD) cultivars. Statistical analysis revealed that cultivar, maturity and loading position are the major factors that significantly affect the textural properties of coconut meat. MOD was reported to be the toughest cultivar followed by MYD and COD. The amount of force and energy needed to punch and cut the coconut meat was found to increase with maturity (11 months> 10 months> 9 months) and loading position (bottom section > middle section > eye section), respectively. The highest punching force was observed for the meat of cultivar MOD of 11 months maturity with 18.41 ± 1.53 N, 36.70 ± 5.72 N, and 39.12 ± 6.65 N for the eye, middle and the bottom sections, respectively. The highest punching and cutting energy of 168.89 ± 7.37 J and 254.21 ± 28.14 J was documented for MOD cultivar of 11 months maturity, at the bottom section.