Browsing by Author "Shameena Beegum"
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Item Adulteration in Coconut and Virgin Coconut Oil : Implications and Detection Methods(2019-11) Pandiselvam, R.; Manikantan, M.R.; Ramesh, S.V.; Shameena Beegum; Mathew, A.CItem Antiviral Potential of Coconut (Cocos nucifera L.) Oil and COVID-19(2021) Ramesh, S.V.; Pandiselvam, R.; Hebbar, K.B.; Manikantan, M.R.; Shameena Beegum; Shelly Praveen; N.U. SruthiItem Avenues of value addition in Coconut, Arecanut and Cocoa(2022) Manikantan, M.R.; Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Mathew, A.C.Item Barn Owl for Rodent Management in Lakshadweep Islands(2019-04) Joseph Rajkumar, A.; Thamban, C.; Shameena BeegumItem Central composite design, Pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water(2022-01-01) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Sugatha Padmanabhan; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Amin Mousavi KhaneghahPolyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect the quality of tender coconut water (TCW). Advanced thermal treatment such as microwave treatment has the potential for the inactivation of food enzymes. The experiments were conducted at three different microwave power levels (450, 600, and 900 W) and five different exposure times (70, 80, 90, 100, 110, and 120 s). The modeling and optimization of process parameters were done using a central composite design and artificial neural network. The microwave power level of 600 W for 120 s exposure time was suitable for enzyme inactivation with minimal quality loss. Optimized treatment has pH = 5.02, total soluble solids (TSS) = 5.68 °Brix, turbidity = 12.51 NTU, titratable acid (TA) = 0.07% of malic acid, PPO = 0, POD = 0, phenolic content = 37.238 mg GAE/L and overall acceptability (OA) = 7.5. These results confirmed that microwave treatment could be the potential alternative to conventional thermal treatment for processing tender coconut water.Item Chocolate from neera(2017-09) Shameena Beegum; Hebbar, K.B.; Thamban, C.Item Coconut farming in Lakshadweep islands:Scenario and strategies for development(2017) Shameena Beegum; Thamban, C.Item Coconut cabbage An underexploited value added coconut product(2022-07) Shameena Beegum; Niral, V.; Thamban, C.Item Coconut Cultivation and Coconut Based Enterprises in Lakshadweep - Changing Scenario and Need for Revitalizing Coconut Sector(2022-03) Shameena Beegum; Thamban, C.; Subramanian, P.; Mathew, A.C.; Ananth, P.NItem Coconut in Dairy Industry(2020) Shameena Beegum; Manikantan, M.R.; Pandiselvam, R.; Hebbar, K.BItem Coconut leaf craft - A participatory reflection on reviving an ancient art tradition(2016) Thamban, C.; Shameena Beegum; Jayarajan, V.; Jaganathan, D.; Shyamaprasad, K.Item Comparative evaluation of natural vinegar produced from mature coconut water and coconut inflorescence sap(2018) Shameena Beegum; Manikantan, M.R.; Pandiselvam, R.; Arivalagan, M; Hebbar, K.BItem 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.BItem A critical appraisal on the antimicrobial, oral protective, and anti-diabetic functions of coconut and its derivatives(2022) Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Shivaji Hausrao Thube; Thavaprakaash. N; Anandu Chandra Khanashyam; Manikantan, M.R.; Hebbar, K.B.Item Design,Development and Evaluation of Minimal Processing Machine for Tender Coconut (Cocos nucifera)(2021) Pandiselvam, R.; Manikantan, M.R.; Mathew, A.C.; Shameena Beegum; Hebbar, K.B.Item Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage(2022) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Cristina Maria Maerescu; Florin Leontin Criste; Claudia Terezia SocolItem Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream(2021) Shameena Beegum; Jwala P. Nair; Manikantan, M.R.; Pandiselvam, R.; Sandip Shill; Neenu, S.; Hebbar, K.B.Item Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream(2022) Shameena Beegum; Jwala P. Nair; Manikantan, M.R.; Pandiselvam, R.; Sandip Shil; Neenu, S.; Hebbar, K.B.Item Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins(2016) Shameena Beegum; Monika Sharma; Musuvadi Ramarathinam Manikantan; Ram Kishor GuptaItem Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods(2019-01-01) Ramesh, S.V.; Pandiselvam, R.; Ramayyan Thushara; Manikantan, M.R.; Hebbar, K.B.; Shameena Beegum; Mathew, A.C.; Sathyan Neenu; Sandip ShilICAR-Central Plantation Crops Research Institute, India, has designed and developed a virgin coconut oil (VCO) cooker for the extraction of oil by the hot process. However, a number of VCO production processes being followed in India and elsewhere cause variations in the physicochemical properties, which in turn potentially affect the nutritional and medicinal properties of VCO. The physical and biochemical properties of VCO from the hot process (VCO-Hot), fermentation (VCO-Fer), expelled from dried gratings (VCO-EDG), centrifugation (VCO-Cen), and conventionally prepared copra coconut oil (CCO) were investigated in light of the design concept of the VCO cooker. The nutritionally important total phenolic content (mg GAE/100 g) and antioxidant capacity of all the VCOs were found to be in the range of 0.446 ± 0.041 (VCO-Cen) to 2.867 ± 0.152 (VCO-Hot) and 3.87 mM Trolox equivalent (TE) (VCOCen) to 11.31 mM TE (VCO-Hot), respectively. Multivariate analysis revealed that quality attributes viz., total phenol, total flavonoid, and cupric ion reducing antioxidant capacity of VCO-Hot defined by principal component 1. Hierarchical clustering showed that the VCO-Hot belonged to the group with high total phenolic and flavonoids content and strong antioxidant capacity. Comparative biochemical properties along with multivariate analysis differentiated the various VCO samples.
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