Publications by authors named "Pankyamma Viji"
Article Synopsis
- The study investigates the nutritional and physicochemical qualities of dried clam powders made from Asiatic hard clams, comparing different pre-cooking methods (boiling, steaming, and microwaving).
- Results show that microwave-dried clam powder (MDCP) retains the highest nutritional benefits, including more amino acids and essential minerals, while boiled clam powder loses significant nutritional value.
- The findings suggest that microwave pre-cooking is the most effective method for preserving the nutritional quality of clam powder, making it a viable option for enhancing protein intake in food-deficient populations.
Background: Microwave vacuum drying is an innovative technology for drying fruits and vegetables. However, this technology has not been well explored for drying seafood. In the present study, the effects of microwave vacuum drying (MVD), hot air drying (HAD) and sun drying (SD) on the proximate composition, texture, rehydration, color and microstructure of squid shreds were investigated.
View Article and Find Full Text PDFEfficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel.
J Food Sci Technol
October 2015
Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.
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