Browsing by Author "S. V. Ramesh"

Now showing 1 - 8 of 8
  • No Thumbnail Available
    Item
    Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes
    (2024) R. Pandiselvam; Rupa Krishnan; M. R. Manikantan; Anjitha Jacob; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.
    In recent years, there has been a noticeable rise in the importance of snack items in diets, particularly among children and adolescents who enjoy them socially with friends. Chips, commonly produced through frying, have garnered significant popularity. This study aimed to assess the quality of fried coconut chips of thickness 0.5 mm and 1.4 mm, made using both sunflower oil and coconut oil. Deep frying was conducted at 160 °C for both types of oil. The findings indicated that coconut oil-fried chips, regardless of thickness, exhibited superior sensory attributes (i.e. appearance, colour, crispiness and flavour). All sensory attributes (except appearance) were rated the highest for coconut oil fried chips. The biochemical properties of chips fried in both oils were largely similar, yet coconut oil-fried chips displayed slightly better characteristics compared to their counterparts. For instance, the 0.5 mm thick coconut oil-fried chips were noted for their improved protein content and fat content, leading to a higher overall acceptability of the 0.5 mm thickness.
  • No Thumbnail Available
    Item
    Development, evaluation, and optimization of portable pyrolysis system for the production of biochar from tender coconut husk
    (2024) R. Pandiselvam; Athira Shaji; S. V. Ramesh; Sudharshana Sathyanath; M. R. Manikantan; A. C. Mathew
    Tender coconut husk (TCH) is a prominent part of coconut fruit, and it is discarded after consumption of tender coconut water. TCH is made of fibers that comprise lignin (30–42%) and cellulose (54–65%) and also contains traces of tannin and potassium. In this study, development of most feasible and adaptable method for production of biochar from TCH is reported. The method opted for the production of biochar is pyrolysis, and temperature of pyrolysis has a direct correlation with the characteristics of resultant biochar. The main parameters investigated are the size of the reactor, type of fuel, and positioning of the drum. Biochemical parameters of biochar such as moisture content, ash content, pH and electrical conductivity, and total nitrogen content of the product were studied. The results reveal that sample collected from the upper layer of the large-sized reactor kept in upright position and using mature coconut husk as a fuel for biochar production was found to be the best considering the yield and physicochemical properties.
  • No Thumbnail Available
    Item
    Genotypic variation in flowering, fruit set, and cherelle wilt, and their relationship with leaf nutrient status in cocoa (Theobroma cacao L.) grown in humid tropics of India
    (2024) Bhavishya; Ravi Bhat; S. Elain Apshara; T. N. Pushpa; D. Srikanta Prasad; H. Nayana; S. H. Thube; R. T. P. Pandian; S. V. Ramesh
    Cocoa is an important plantation crop grown for its beans, used in the chocolate and confectionary industry. It produces a large number of perfect flowers on the stem (cauliflorous), but the fruit set is low. There is a lack of comprehensive information regarding the genotypic variability in flowering, fruit set, and cherelle wilt, as well as their relationship with leaf nutrient status. Thus, a field study was undertaken at ICAR-Central Plantation Crops Research Institute, Regional Station, Vittal, to elucidate the influence of leaf nutrient status on flowering, fruit set, and cherelle wilt in cocoa. The study revealed significant variations among twenty cocoa genotypes for flower production, fruit set, and cherelle wilt. The highest number of flowers (106) produced on a one-meter marked area on the stem and fruit set (13.7) was recorded in VTLC 05. The lowest number of flowers was observed in genotype VTLCH 2 (16). The maximum fruit set percentage was found in VTLC 182 (13.8%), whereas the minimum fruit set percentage was observed in VTLC 30A (1.3%). Cherelle wilt was maximum in upper Amazon clone VTLC 155 (72.9%), whereas the lowest cherelle wilting percentage was recorded in VTLC 148 (22.9%). Pearson’s correlation coefficients indicated that fruit setting percentage in different genotypes had no significant association with leaf nutrient status, except for calcium which had a significant association (r = 0.596). The result indicated that genotypic variability exists for fruit set and cherelle wilt, and an optimum level of calcium should be maintained in the leaf for better fruit setting in cocoa.
  • No Thumbnail Available
    Item
    Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips
    (2024) R. Pandiselvam; Rupa Krishnan; M. R. Manikantan; Anjitha Jacob; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.
    Due to rising health concerns, consumers are increasingly inclined toward reduced-fat products, which have driven the need for nutritious alternatives through modifications in recipes and production processes. Despite the growing popularity of coconut-based products, there is limited research on baked coconut chips, particularly regarding the effects of baking temperatures and product thicknesses. This study addresses this gap by developing baked coconut chips samples (BCSs) as a healthier alternative to traditional fried chips. Baking experiments were conducted at temperatures of 140°C, 160°C, and 180°C, with 160°C identified as optimal for balancing processing time and product quality. The study also compared baked coconut chips with those that were dried and then baked (dried baked coconut chips samples [DBCS]). Among the trials, the 0.5-mm-thick coconut chips baked at 160°C exhibited favorable sensory attributes and notable biochemical properties, including 3.13% moisture content, 1.13% ash, 40.49% fat, and significant antioxidant activity.
  • No Thumbnail Available
    Item
    Infrared-aided hot-air drying of coconut: Impact on drying kinetics and quality metrics
    (2024) R. Pandiselvam; Sneha Davison; M. R. Manikantan; G. Jeevarathinam; Anjitha Jacob; S. V. Ramesh; P. P. Shameena Beegum
    This study explored various drying techniques and temperatures to analyze their effects on the drying kinetics and quality of copra. The initial moisture content of coconut kernels was 50%–55% (w.b.), which decreased to 6%–8% (w.b.) as a result of the drying process. This study focuses on evaluating the individual and hybrid effects of infrared drying (IRD) and hot-air drying (HAD) techniques to enhance the quality of copra. Three drying methods were used: IRD, HAD, and infrared-assisted hot-air drying (IRAHAD). Coconut pieces were subjected to different drying temperatures (50, 60, and 70 C) with a constant air speed of 2 m/s. Optimal results were achieved by employing the IRAHAD method at 60 C, preserving a crucial fat content of 68.4% essential for increased extraction of oil from copra and comparatively high drying rates. In particular, the drying rates in IRAHAD were twice as high as those in IRD and HAD. At a drying temperature of 60 C, the logarithmic model and the diffusion approximation model were deemed the best fit for HAD and IRAHAD, respectively.
  • No Thumbnail Available
    Item
    Physicochemical properties of coconut inflorescence sap (neera) under double wall open heating system
    (2024) R. Pandiselvam; Sudharshana Sathyanath; M. R. Manikantan; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.; Hebbar, K.B
    Utilization of plant sap-derived sugars and syrups, such as palm sugar, birch syrup, maple syrup, and agave syrup, provides versatile alternatives to conventional sweeteners like cane sugar and high-fructose corn syrup, thereby enriching culinary options and catering to diverse consumer preferences. One noteworthy product derived from coconut palm sap is neera, a traditional beverage celebrated for its natural sugars, vitamins, minerals, and bioactive compounds. Its nutritional value and cultural significance make it a cherished component of local diets. It is nutritionally important due to its natural sugars (sucrose, glucose, and fructose), rich in vitamins and minerals (potassium, magnesium, zinc, and iron). The focus of this study is to comprehend the biochemical changes that occur during the conversion of neera into sugar using an open double-jacket cooker. The process entails meticulous monitoring of various parameters, including total soluble solids (TSS), pH levels, total sugar content, reducing sugar content, total phenol content (TPC), antioxidant activity (measured by DPPH and FRAP assays), and ascorbic acid concentration. Throughout the 3 h heating process, samples are collected at 30 min intervals to track the changes in biochemical composition. Continuous stirring and precise temperature control ensure uniform heat transfer and accurate results. The findings reveal significant alterations in biochemical composition, with notable increases observed in TPC and antioxidant activity, possibly attributed to the Maillard reaction. The conversion from neera to coconut sugar yields a range of compositions suitable for various culinary applications, presenting opportunities for entrepreneurship and the development of value-added products. This not only enhances market competitiveness but also fosters economic growth in the food sector.
  • No Thumbnail Available
    Item
    Sulfate transport and metabolism: strategies to improve the seed protein quality
    (2024) C R Nagesh; Rama Prashat G; Suneha Goswami; C Bharadwaj; Shelly Praveen; S. V. Ramesh; T Vinutha
    Sulfur-containing amino acids (SAA), namely methionine, and cysteine are crucial essential amino acids (EAA) considering the dietary requirements of humans and animals. However, a few crop plants, especially legumes, are characterized with suboptimal levels of these EAA thereby limiting their nutritive value. Hence, improved comprehension of the mechanistic perspective of sulfur transport and assimilation into storage reserve, seed storage protein (SSP), is imperative. Efforts to augment the level of SAA in seed storage protein form an integral component of strategies to balance nutritive quality and quantity. In this review, we highlight the emerging trends in the sulfur biofortification approaches namely transgenics, genetic and molecular breeding, and proteomic rebalancing with sulfur nutrition. The transgenic ‘push and pull strategy’ could enhance sulfur capture and storage by expressing genes that function as efficient transporters, sulfate assimilatory enzymes, sulfur-rich foreign protein sinks, or by suppressing catabolic enzymes. Modern molecular breeding approaches that adopt high throughput screening strategies and machine learning algorithms are invaluable in identifying candidate genes and alleles associated with SAA content and developing improved crop varieties. Sulfur is an essential plant nutrient and its optimal uptake is crucial for seed sulfur metabolism, thereby affecting seed quality and yields through proteomic rebalance between sulfur-rich and sulfur-poor seed storage proteins.
  • No Thumbnail Available
    Item
    Transformative effects of infrared-assisted hot air drying on neera syrup concentrated coconut flakes: a comprehensive evaluation of physical properties, composition analysis and antioxidant profiles
    (2024) Ravi Pandiselvam; M. Mahamutha Thazneem; Manikantan, M.R; Anjitha Jacob; S. V. Ramesh; S h a m e e n a Be e g u m , P.P.
    The objective of this study is to develop coconut flakes that are readily consumable, using various drying techniques following osmotic dehydration in neera syrup concentrate (50ºBrix). A novel methodology and process have been established to create these coconut flakes, offering a distinct production approach. The infusion of neera syrup enhances taste, flavor, and color and augments the product’s nutritional content. Through drying experiments at 55, 65, and 75 ºC temperatures, the study seeks to identify the most suitable drying method and temperature. Analysis of the bioactive profile revealed that coconut flakes dried at 65 ℃ using infrared-assisted hot air dehydration (IRHAD) demonstrated exceptional nutritional attributes. These include a Hausner ratio of 1.04, Carr’s index of 4.22, rehydration ratio of 2.37, hygroscopicity of 1.68%, bulk density of 0.552 g/mL, tapped density of 0.610 g/mL, protein content of 3.92%, carbohydrate content of 33.86%, fat content of 34.29%, ash content of 1.92%, total phenolic content of 105.38 mg GA/100 g, DPPH activity of 88.81%, and FRAP of 0.00893 mg TE/100 g. Further investigations are warranted to assess the shelf life of coconut flakes, the influence of various packaging materials, and delve deeper into the biochemical properties of the dried samples.