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Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_11400734" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), water loss (WL), color (L * , a * and b * ) and texture (hardness) were evaluated. It was found that sucrose concentration significantly (p < 0.05) affected the mass transfer terms during osmosis process. The results obtained revealed an increase in yellowness (b * ), decrease in lightness (L * ) and redness (a * ) as the sucrose concentration increased. Furthermore, osmotically dehydrated samples were considerably softer than untreated samples. Increasing of sucrose concentration and dehydration time caused softer tissue of dehydrated product compared with the fresh red pitaya.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/11400734" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="059d41f945bcf228348380a1a98ea251" rel="nofollow" data-download="{"attachment_id":36957124,"asset_id":11400734,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/36957124/download_file?st=MTc0MDg2NDU4Nyw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="27733458" href="https://rmit.academia.edu/AsalHajnajafi">Asal Hajnajafi</a><script data-card-contents-for-user="27733458" type="text/json">{"id":27733458,"first_name":"Asal","last_name":"Hajnajafi","domain_name":"rmit","page_name":"AsalHajnajafi","display_name":"Asal Hajnajafi","profile_url":"https://rmit.academia.edu/AsalHajnajafi","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_11400734 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="11400734"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 11400734, container: ".js-paper-rank-work_11400734", }); 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Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), water loss (WL), color (L * , a * and b * ) and texture (hardness) were evaluated. It was found that sucrose concentration significantly (p \u003c 0.05) affected the mass transfer terms during osmosis process. The results obtained revealed an increase in yellowness (b * ), decrease in lightness (L * ) and redness (a * ) as the sucrose concentration increased. Furthermore, osmotically dehydrated samples were considerably softer than untreated samples. Increasing of sucrose concentration and dehydration time caused softer tissue of dehydrated product compared with the fresh red pitaya.","publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":36957124,"asset_id":11400734,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/36957124/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/36957124/28_IFRJ_21_02_2014-libre.pdf?1426216845=\u0026response-content-disposition=attachment%3B+filename%3DReceived_in_revised_form.pdf\u0026Expires=1740868187\u0026Signature=DBMoj11gyBfEV8UB83dYLIyzz2QP4Z9i29Si8SDT2bd3mWQiJuvOt2kB~9zUguA3yGp8ItmYKXz0GxZkKikwDYZ3Ze1HWKSsO258Ci8mBDcvvye61QFXwijnDyOkPQbnNHyVQNQ6aIfYmwbMV5AylZH8e0EtM0P0dD6ei2o8I2FbQLuc2~-xUjuxfkB4qOHWZm1F-fVdhq2-gFxLquyMzTD-Gwa4ep7gSr~1GmzHfJdkkrZZkZKCnrJBQuNfiT0wO4Dgx3XG7ZXkVJfdTAcK0lWLw94m3cLpLthhDUdpUpuU1Kw9PV-8ea~pLCe43JO~p~GMytgCHxOTRO9DON-Skg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/36957124/download_file?st=MTc0MDg2NDU4Nyw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/36957124/mini_magick20190305-21307-uyx3jk.png?1551837629"}],"downloadable_attachments_with_full_thumbnails":[{"id":36957124,"asset_id":11400734,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/36957124/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/36957124/28_IFRJ_21_02_2014-libre.pdf?1426216845=\u0026response-content-disposition=attachment%3B+filename%3DReceived_in_revised_form.pdf\u0026Expires=1740868187\u0026Signature=DBMoj11gyBfEV8UB83dYLIyzz2QP4Z9i29Si8SDT2bd3mWQiJuvOt2kB~9zUguA3yGp8ItmYKXz0GxZkKikwDYZ3Ze1HWKSsO258Ci8mBDcvvye61QFXwijnDyOkPQbnNHyVQNQ6aIfYmwbMV5AylZH8e0EtM0P0dD6ei2o8I2FbQLuc2~-xUjuxfkB4qOHWZm1F-fVdhq2-gFxLquyMzTD-Gwa4ep7gSr~1GmzHfJdkkrZZkZKCnrJBQuNfiT0wO4Dgx3XG7ZXkVJfdTAcK0lWLw94m3cLpLthhDUdpUpuU1Kw9PV-8ea~pLCe43JO~p~GMytgCHxOTRO9DON-Skg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/36957124/download_file?st=MTc0MDg2NDU4Nyw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/36957124/mini_magick20190305-21307-uyx3jk.png?1551837629"}],"has_pdf":true,"has_fulltext":true,"page_count":6,"ordered_authors":[{"id":27733458,"first_name":"Asal","last_name":"Hajnajafi","domain_name":"rmit","page_name":"AsalHajnajafi","display_name":"Asal Hajnajafi","profile_url":"https://rmit.academia.edu/AsalHajnajafi","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true},{"id":1907,"name":"Nutrition","url":"https://www.academia.edu/Documents/in/Nutrition","nofollow":true},{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition","nofollow":true},{"id":115368,"name":"Colour","url":"https://www.academia.edu/Documents/in/Colour","nofollow":true},{"id":191977,"name":"Drying and Dehydration of Food","url":"https://www.academia.edu/Documents/in/Drying_and_Dehydration_of_Food"},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture"},{"id":324212,"name":"Texture Analysis","url":"https://www.academia.edu/Documents/in/Texture_Analysis"}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":57,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_114067185" data-work_id="114067185" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/114067185/Development_of_Low_Calorie_Food_Products_with_Resistant_Starch_Rich_Sources_a_Review">Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A significant percentage of the world population suffers from noncommunicable diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to unhealthy food habits. There is an association between the ingestion... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_114067185" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A significant percentage of the world population suffers from noncommunicable diseases (NCDs) such as diabetes, cardiovascular diseases, <br />cancers, and obesity due to unhealthy food habits. There is an association <br />between the ingestion of carbohydrate-dense food products and diabetes <br />and obesity. Resistant (RS) starch is chemically tolerable to the digestion <br />process in the human gut. RS has several health benefits such as hypoglycemic effects, hypocholesterolemic effects, acting as a prebiotic, prevention <br />of colonic cancers. Most of the inherent characteristics of RS such as high <br />gelatinization temperature, favorable color, prebiotic properties, and good <br />extrusion qualities make it suitable to use as a functional ingredient. <br />Incorporating RS into food products is one of the strategies food scientists <br />implement to lower the Glycemic Index (GI) and Glycemic Load (GL) of the <br />food products. When carefully scrutinizing the plant-based bio-sphere, many <br />potential food sources are enriched in resistant starches. Different processing <br />techniques can be used to alter RS characteristics, such as granule morphologies, crystalline patterns, changes in the organizational groups, and <br />increase the amount of RS. Therefore, this review focused on resistant starch <br />sources, their health benefits, the effect of processing techniques on resistant <br />starch, potential applications in the dynamic food industry, and future <br />trends.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/114067185" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f61d6a5849aef57c04415e132597513e" rel="nofollow" data-download="{"attachment_id":110936959,"asset_id":114067185,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/110936959/download_file?st=MTc0MDg2NDU4Nyw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="292732416" href="https://rmit.academia.edu/SankhaKarunarathna">Sankha Karunarathna</a><script data-card-contents-for-user="292732416" type="text/json">{"id":292732416,"first_name":"Sankha","last_name":"Karunarathna","domain_name":"rmit","page_name":"SankhaKarunarathna","display_name":"Sankha Karunarathna","profile_url":"https://rmit.academia.edu/SankhaKarunarathna","photo":"https://0.academia-photos.com/292732416/139474112/128951631/s65_sankha.karunarathna.jpeg"}</script></span></span></li><li class="js-paper-rank-work_114067185 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="114067185"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 114067185, container: ".js-paper-rank-work_114067185", }); 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$(".js-view-count[data-work-id=114067185]").text(description); $(".js-view-count-work_114067185").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_114067185").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="114067185"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="1040" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="3851" rel="nofollow" href="https://www.academia.edu/Documents/in/Obesity">Obesity</a>, <script data-card-contents-for-ri="3851" type="text/json">{"id":3851,"name":"Obesity","url":"https://www.academia.edu/Documents/in/Obesity","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="51370" rel="nofollow" href="https://www.academia.edu/Documents/in/Resistant_Starch">Resistant Starch</a><script data-card-contents-for-ri="51370" type="text/json">{"id":51370,"name":"Resistant Starch","url":"https://www.academia.edu/Documents/in/Resistant_Starch","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=114067185]'), work: {"id":114067185,"title":"Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review","created_at":"2024-01-26T03:58:18.549-08:00","owner_id":292732416,"url":"https://www.academia.edu/114067185/Development_of_Low_Calorie_Food_Products_with_Resistant_Starch_Rich_Sources_a_Review","slug":"Development_of_Low_Calorie_Food_Products_with_Resistant_Starch_Rich_Sources_a_Review","dom_id":"work_114067185","summary":"A significant percentage of the world population suffers from non\u0002communicable diseases (NCDs) such as diabetes, cardiovascular diseases, \r\ncancers, and obesity due to unhealthy food habits. There is an association \r\nbetween the ingestion of carbohydrate-dense food products and diabetes \r\nand obesity. Resistant (RS) starch is chemically tolerable to the digestion \r\nprocess in the human gut. RS has several health benefits such as hypogly\u0002cemic effects, hypocholesterolemic effects, acting as a prebiotic, prevention \r\nof colonic cancers. Most of the inherent characteristics of RS such as high \r\ngelatinization temperature, favorable color, prebiotic properties, and good \r\nextrusion qualities make it suitable to use as a functional ingredient. \r\nIncorporating RS into food products is one of the strategies food scientists \r\nimplement to lower the Glycemic Index (GI) and Glycemic Load (GL) of the \r\nfood products. When carefully scrutinizing the plant-based bio-sphere, many \r\npotential food sources are enriched in resistant starches. Different processing \r\ntechniques can be used to alter RS characteristics, such as granule morphol\u0002ogies, crystalline patterns, changes in the organizational groups, and \r\nincrease the amount of RS. Therefore, this review focused on resistant starch \r\nsources, their health benefits, the effect of processing techniques on resistant \r\nstarch, potential applications in the dynamic food industry, and future \r\ntrends.","publication":"Food Reviews International","publication_with_fallback":"Food Reviews International","downloadable_attachments":[{"id":110936959,"asset_id":114067185,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/110936959/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/110936959/Review_Article-libre.pdf?1706482807=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_of_Low_Calorie_Food_Products.pdf\u0026Expires=1740868187\u0026Signature=OfQmCr-q9cEHRF674qVb9IlnBuPGyF20FMys3kBBJ4A1Yxij-mwxnr-5xWRN9rBFboY0JSaSJA8iSha9IaZUrxig4O3d-XmSHxkQIyLtyHufynVdtdyXy9g2eqHLkX8T2Wa-cpGG28zTMsKDLXDxHYrJ7mIm-gP0fpU577-hG8eS3bLV4WjCAmxvKHujf-om1Ey-DW7e6-ylYmzhOKLRJTmBbMWL1fgQwZUxddbNNPn7qYPxS0sDMPqYYzEYPQPhnKQRrNvq-ojx92WyrtnRg9q0cQdv6k0MxbQPNJM7XZGSBsdY-xHTuTawl3uiKNCTWji9VPveW0WNFTRTFg3AmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/110936959/download_file?st=MTc0MDg2NDU4Nyw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/110936959/mini_magick20240128-1-63y33a.png?1706482488"}],"downloadable_attachments_with_full_thumbnails":[{"id":110936959,"asset_id":114067185,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/110936959/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/110936959/Review_Article-libre.pdf?1706482807=\u0026response-content-disposition=attachment%3B+filename%3DDevelopment_of_Low_Calorie_Food_Products.pdf\u0026Expires=1740868187\u0026Signature=OfQmCr-q9cEHRF674qVb9IlnBuPGyF20FMys3kBBJ4A1Yxij-mwxnr-5xWRN9rBFboY0JSaSJA8iSha9IaZUrxig4O3d-XmSHxkQIyLtyHufynVdtdyXy9g2eqHLkX8T2Wa-cpGG28zTMsKDLXDxHYrJ7mIm-gP0fpU577-hG8eS3bLV4WjCAmxvKHujf-om1Ey-DW7e6-ylYmzhOKLRJTmBbMWL1fgQwZUxddbNNPn7qYPxS0sDMPqYYzEYPQPhnKQRrNvq-ojx92WyrtnRg9q0cQdv6k0MxbQPNJM7XZGSBsdY-xHTuTawl3uiKNCTWji9VPveW0WNFTRTFg3AmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/110936959/download_file?st=MTc0MDg2NDU4Nyw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/110936959/mini_magick20240128-1-63y33a.png?1706482488"}],"has_pdf":true,"has_fulltext":true,"page_count":19,"ordered_authors":[{"id":292732416,"first_name":"Sankha","last_name":"Karunarathna","domain_name":"rmit","page_name":"SankhaKarunarathna","display_name":"Sankha 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href="https://www.academia.edu/Documents/in/Medicine">Medicine</a>, <script data-card-contents-for-ri="26327" type="text/json">{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="86745" rel="nofollow" href="https://www.academia.edu/Documents/in/Preeclampsia">Preeclampsia</a>, <script data-card-contents-for-ri="86745" type="text/json">{"id":86745,"name":"Preeclampsia","url":"https://www.academia.edu/Documents/in/Preeclampsia","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="88321" rel="nofollow" href="https://www.academia.edu/Documents/in/Blood_Pressure">Blood Pressure</a>, <script data-card-contents-for-ri="88321" type="text/json">{"id":88321,"name":"Blood Pressure","url":"https://www.academia.edu/Documents/in/Blood_Pressure","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1169262" rel="nofollow" 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Balanced chromosomal rearrangements in either parent is an important cause of recurrent pregnancy loss... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_36307085" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">BACKGROUND: First trimester pregnancy loss is a very common complication and a matter of concern for couples planning pregnancy. Balanced chromosomal rearrangements in either parent is an important cause of recurrent pregnancy loss particularly in the first trimester. AIMS: In this study an evaluation of the contribution of chromosomal anomalies in causing repeated spontaneous abortions was made.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/36307085" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c8db39c43142b03a7cbd672aca544632" rel="nofollow" data-download="{"attachment_id":56214136,"asset_id":36307085,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/56214136/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="79859790" href="https://rmit.academia.edu/KanikaAnand">Kanika Anand</a><script data-card-contents-for-user="79859790" type="text/json">{"id":79859790,"first_name":"Kanika","last_name":"Anand","domain_name":"rmit","page_name":"KanikaAnand","display_name":"Kanika Anand","profile_url":"https://rmit.academia.edu/KanikaAnand","photo":"https://0.academia-photos.com/79859790/30496094/28254747/s65_kanika.anand.jpg"}</script></span></span></li><li class="js-paper-rank-work_36307085 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="36307085"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 36307085, container: ".js-paper-rank-work_36307085", }); });</script></li><li class="js-percentile-work_36307085 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 36307085; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_36307085"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_36307085 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="36307085"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 36307085; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=36307085]").text(description); $(".js-view-count-work_36307085").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_36307085").removeClass('hidden') })</script></div></li></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_42332292" data-work_id="42332292" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/42332292/Assignment_HBM">Assignment HBM</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Understanding how people make decisions about their health and dietary choices can help in planning health promotion strategies. This is where the influence of social psychology and its associated theory-based models play a role. These... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_42332292" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Understanding how people make decisions about their health and dietary choices can help in planning health promotion strategies. This is where the influence of social psychology and its associated theory-based models play a role. These models help to explain human behavior and in particular to understand how people make decisions about their health. They have also been used to predict the likelihood that dietary behavior change will occur (1).</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/42332292" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ad85405c1d0abed3f7d04dec478c9efe" rel="nofollow" data-download="{"attachment_id":62489412,"asset_id":42332292,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/62489412/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="151303889" href="https://rmit.academia.edu/AmnaMumtaz">Amna Mumtaz</a><script data-card-contents-for-user="151303889" type="text/json">{"id":151303889,"first_name":"Amna","last_name":"Mumtaz","domain_name":"rmit","page_name":"AmnaMumtaz","display_name":"Amna Mumtaz","profile_url":"https://rmit.academia.edu/AmnaMumtaz","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_42332292 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="42332292"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 42332292, container: ".js-paper-rank-work_42332292", }); });</script></li><li class="js-percentile-work_42332292 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 42332292; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_42332292"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_42332292 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="42332292"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 42332292; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=42332292]").text(description); $(".js-view-count-work_42332292").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_42332292").removeClass('hidden') })</script></div></li></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_31669801" data-work_id="31669801" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/31669801/Development_of_fermented_Momordica_charantia_and_analysis_of_biochemical_properties_pdf">Development of fermented Momordica charantia and analysis of biochemical properties.pdf</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The experiment was conducted to investigate the effect of natural fermentation on physiochemical and sensory properties of bitter gourd slices. Initially three varieties of bitter gourd Thinnaveli white [V1], Mathale green [V2 ] and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_31669801" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The experiment was conducted to investigate the effect of natural fermentation on physiochemical and sensory properties of bitter gourd slices. Initially three varieties of bitter gourd Thinnaveli white [V1], Mathale green [V2 ] and Thumba karavila [V3 ] were taken. Preliminary investigation was carried out to select the best variety. Sensory analysis was conducted using 30 untrained panelists and the results were analyzed using Kruskal-Wallies test using MINITAB 17. The best variety was treated with four treatments (treatment 01 [T1] = 3% (w/w) dry salts, treatment 02 [T2] = 3% (w/w) saturated brine solution, treatment 03 [T3] = 3% (w/w) dry salts with 1% (w/w) saturated brine solution). To select the best treatment sensory evaluation was conducted. Bitter gourd was fermented for four days and total soluble solids, pH, titratable acidity and vitamin C were analyzed on 1 st four days and 7 th day of the fermentation.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/31669801" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="034a148198902e83ae98542359017cd2" rel="nofollow" data-download="{"attachment_id":51991441,"asset_id":31669801,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/51991441/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="60861068" href="https://rmit.academia.edu/MayumiSilva">Mayumi Silva</a><script data-card-contents-for-user="60861068" type="text/json">{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}</script></span></span></li><li class="js-paper-rank-work_31669801 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="31669801"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 31669801, container: ".js-paper-rank-work_31669801", }); });</script></li><li class="js-percentile-work_31669801 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 31669801; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_31669801"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_31669801 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="31669801"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 31669801; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=31669801]").text(description); $(".js-view-count-work_31669801").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_31669801").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="31669801"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="4489" rel="nofollow" href="https://www.academia.edu/Documents/in/Fermentation_Technologies">Fermentation Technologies</a><script data-card-contents-for-ri="4489" type="text/json">{"id":4489,"name":"Fermentation Technologies","url":"https://www.academia.edu/Documents/in/Fermentation_Technologies","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=31669801]'), work: {"id":31669801,"title":"Development of fermented Momordica charantia and analysis of biochemical properties.pdf","created_at":"2017-03-01T18:35:22.870-08:00","owner_id":60861068,"url":"https://www.academia.edu/31669801/Development_of_fermented_Momordica_charantia_and_analysis_of_biochemical_properties_pdf","slug":"Development_of_fermented_Momordica_charantia_and_analysis_of_biochemical_properties_pdf","dom_id":"work_31669801","summary":"The experiment was conducted to investigate the effect of natural fermentation on physiochemical and sensory properties of bitter gourd slices. Initially three varieties of bitter gourd Thinnaveli white [V1], Mathale green [V2 ] and Thumba karavila [V3 ] were taken. Preliminary investigation was carried out to select the best variety. Sensory analysis was conducted using 30 untrained panelists and the results were analyzed using Kruskal-Wallies test using MINITAB 17. The best variety was treated with four treatments (treatment 01 [T1] = 3% (w/w) dry salts, treatment 02 [T2] = 3% (w/w) saturated brine solution, treatment 03 [T3] = 3% (w/w) dry salts with 1% (w/w) saturated brine solution). To select the best treatment sensory evaluation was conducted. 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This study was carried out to examine the potentiality of antioxidant content and bioactive components of newly developed flavor enhancer. The methanol... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_31669834" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Flavor enhancer plays a major role in many vast benefits to the humans' nutrition. This study was carried out to examine the potentiality of antioxidant content and bioactive components of newly developed flavor enhancer. The methanol extracts of three samples of flavor enhancer had significant DPPH activity ( (137.646 ± 0.577 mg Gallic Acid Equivalent /100g). been evaluated using GC/MS analysis carried out in three different extracts via Acetone, Methanol and Chloroform which revealed the existence of various phytocomponents. The study also highlighted the presence of some known biologically active phyto components like Antimicrobial compounds, and antitumor compound. Hence present study enhancer.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/31669834" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="538e44f9af41ffcc9cd3893ea5832a40" rel="nofollow" data-download="{"attachment_id":51991470,"asset_id":31669834,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/51991470/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="60861068" href="https://rmit.academia.edu/MayumiSilva">Mayumi Silva</a><script data-card-contents-for-user="60861068" type="text/json">{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}</script></span></span></li><li class="js-paper-rank-work_31669834 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="31669834"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 31669834, container: ".js-paper-rank-work_31669834", }); });</script></li><li class="js-percentile-work_31669834 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 31669834; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_31669834"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_31669834 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="31669834"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 31669834; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=31669834]").text(description); $(".js-view-count-work_31669834").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_31669834").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="31669834"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="290433" rel="nofollow" href="https://www.academia.edu/Documents/in/Antioxidant_Activity">Antioxidant Activity</a><script data-card-contents-for-ri="290433" type="text/json">{"id":290433,"name":"Antioxidant Activity","url":"https://www.academia.edu/Documents/in/Antioxidant_Activity","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=31669834]'), work: {"id":31669834,"title":"Determination of Antioxidant Activity and Phytochemical Compounds in Natural Flavor Enhancer.pdf","created_at":"2017-03-01T18:39:44.901-08:00","owner_id":60861068,"url":"https://www.academia.edu/31669834/Determination_of_Antioxidant_Activity_and_Phytochemical_Compounds_in_Natural_Flavor_Enhancer_pdf","slug":"Determination_of_Antioxidant_Activity_and_Phytochemical_Compounds_in_Natural_Flavor_Enhancer_pdf","dom_id":"work_31669834","summary":"Flavor enhancer plays a major role in many vast benefits to the humans' nutrition. This study was carried out to examine the potentiality of antioxidant content and bioactive components of newly developed flavor enhancer. The methanol extracts of three samples of flavor enhancer had significant DPPH activity ( (137.646 ± 0.577 mg Gallic Acid Equivalent /100g). been evaluated using GC/MS analysis carried out in three different extracts via Acetone, Methanol and Chloroform which revealed the existence of various phytocomponents. The study also highlighted the presence of some known biologically active phyto components like Antimicrobial compounds, and antitumor compound. Hence present study enhancer.","publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":51991470,"asset_id":31669834,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991470/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991470/Determination_of_Antioxidant_Activity_and_Phytochemical_Compounds_in_Natural_Flavor_Enhancer-libre.pdf?1488423807=\u0026response-content-disposition=attachment%3B+filename%3DDetermination_of_Antioxidant_Activity_an.pdf\u0026Expires=1740222452\u0026Signature=Y7iNcYCGjK6UbTCtVknxJXM9~X97DNxEJvHuIiH28ABAYrEGyToivO74xzKWmiznPooZ2Js58FVLFu1g8FAu-XKdoPAIcq8NDiHwPOiWe927duGAUgdGqAvk8LB1tJZhqJ8ENTJhexU5CXF~kHY4n6Vtjlai5KG~PrN0v3koSocQZSgfzcSbu5rJU99ta6nNoO7XakZhQzS~OemEQF-8YXCH4kvwfO~e3dSujuCufeL1S0dSDxH4oqEt-wJfhNZV9Sa~E~GOZOMxsJb53r46Y3bR2rApgqfYXdAoEQxHTgcryxqUrhztF-AhUb7GSvyg2YJr6SkGPNDPk7WQGyJKDw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991470/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991470/mini_magick20190123-32428-z9sw91.png?1548310881"}],"downloadable_attachments_with_full_thumbnails":[{"id":51991470,"asset_id":31669834,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991470/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991470/Determination_of_Antioxidant_Activity_and_Phytochemical_Compounds_in_Natural_Flavor_Enhancer-libre.pdf?1488423807=\u0026response-content-disposition=attachment%3B+filename%3DDetermination_of_Antioxidant_Activity_an.pdf\u0026Expires=1740222452\u0026Signature=Y7iNcYCGjK6UbTCtVknxJXM9~X97DNxEJvHuIiH28ABAYrEGyToivO74xzKWmiznPooZ2Js58FVLFu1g8FAu-XKdoPAIcq8NDiHwPOiWe927duGAUgdGqAvk8LB1tJZhqJ8ENTJhexU5CXF~kHY4n6Vtjlai5KG~PrN0v3koSocQZSgfzcSbu5rJU99ta6nNoO7XakZhQzS~OemEQF-8YXCH4kvwfO~e3dSujuCufeL1S0dSDxH4oqEt-wJfhNZV9Sa~E~GOZOMxsJb53r46Y3bR2rApgqfYXdAoEQxHTgcryxqUrhztF-AhUb7GSvyg2YJr6SkGPNDPk7WQGyJKDw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991470/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991470/mini_magick20190123-32428-z9sw91.png?1548310881"}],"has_pdf":true,"has_fulltext":true,"page_count":6,"ordered_authors":[{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}],"research_interests":[{"id":290433,"name":"Antioxidant Activity","url":"https://www.academia.edu/Documents/in/Antioxidant_Activity","nofollow":true}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":58,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_31669842" data-work_id="31669842" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/31669842/Bioactive_compounds_and_Antioxidant_activity_of_Bunchosia_armenica_pdf">Bioactive compounds and Antioxidant activity of Bunchosia armenica.pdf</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Family "Malpighiaceae" has been reported to possess diverse secondary metabolites having therapeutic properties. Among them only few has been analyzed so far. Therefore fruit of Bunchosia armeniaca being a member of family "Malpighiaceae"... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_31669842" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Family "Malpighiaceae" has been reported to possess diverse secondary metabolites having therapeutic properties. Among them only few has been analyzed so far. Therefore fruit of Bunchosia armeniaca being a member of family "Malpighiaceae" was analyzed to investigate its phytochemical availability using gas chromatographymass spectrophotometer (GC-MS). GC-MS analysis of Bunchosia armeniaca revealed the presence of phytochemicals as 4H-Pyran-4one,2,3-dihydro-3,5-dihydroxy-6-methyl, 1H-Pyrrole-2,5-dione, 2-Furancarboxaldehyde, 5-(hydroxymethyl). 1-Nonadecene, 3-Eicosense,(E) ,2-Furanmethanol, 9,12,15-Octadecanoic acid, methyl ester(Z,Z,Z) and n-Hexadecanoic acid. Apart from thatDPPH assay (IC 50 value) and Folin-Ciacalteu method calculated as Gallic acid equivalents (GAE) were carried out in order to find out its antioxidant potential. Phenolic content was reported as 870.80± 8.28 mg/GAE/100g whereas IC 50 value was reported as0.9810.002 mg/mL.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/31669842" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0172b0de5d8bf18a70d561ec2ebaa76f" rel="nofollow" data-download="{"attachment_id":51991480,"asset_id":31669842,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/51991480/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="60861068" href="https://rmit.academia.edu/MayumiSilva">Mayumi Silva</a><script data-card-contents-for-user="60861068" type="text/json">{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}</script></span></span></li><li class="js-paper-rank-work_31669842 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="31669842"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 31669842, container: ".js-paper-rank-work_31669842", }); });</script></li><li class="js-percentile-work_31669842 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 31669842; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_31669842"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_31669842 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="31669842"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 31669842; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=31669842]").text(description); $(".js-view-count-work_31669842").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_31669842").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="31669842"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="1126694" rel="nofollow" href="https://www.academia.edu/Documents/in/Total_Phenolics">Total Phenolics</a><script data-card-contents-for-ri="1126694" type="text/json">{"id":1126694,"name":"Total Phenolics","url":"https://www.academia.edu/Documents/in/Total_Phenolics","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=31669842]'), work: {"id":31669842,"title":"Bioactive compounds and Antioxidant activity of Bunchosia armenica.pdf","created_at":"2017-03-01T18:41:17.987-08:00","owner_id":60861068,"url":"https://www.academia.edu/31669842/Bioactive_compounds_and_Antioxidant_activity_of_Bunchosia_armenica_pdf","slug":"Bioactive_compounds_and_Antioxidant_activity_of_Bunchosia_armenica_pdf","dom_id":"work_31669842","summary":"Family \"Malpighiaceae\" has been reported to possess diverse secondary metabolites having therapeutic properties. Among them only few has been analyzed so far. Therefore fruit of Bunchosia armeniaca being a member of family \"Malpighiaceae\" was analyzed to investigate its phytochemical availability using gas chromatographymass spectrophotometer (GC-MS). GC-MS analysis of Bunchosia armeniaca revealed the presence of phytochemicals as 4H-Pyran-4one,2,3-dihydro-3,5-dihydroxy-6-methyl, 1H-Pyrrole-2,5-dione, 2-Furancarboxaldehyde, 5-(hydroxymethyl). 1-Nonadecene, 3-Eicosense,(E) ,2-Furanmethanol, 9,12,15-Octadecanoic acid, methyl ester(Z,Z,Z) and n-Hexadecanoic acid. Apart from thatDPPH assay (IC 50 value) and Folin-Ciacalteu method calculated as Gallic acid equivalents (GAE) were carried out in order to find out its antioxidant potential. Phenolic content was reported as 870.80± 8.28 mg/GAE/100g whereas IC 50 value was reported as0.9810.002 mg/mL.","publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":51991480,"asset_id":31669842,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991480/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991480/Bioactive_compounds_and_Antioxidant_activity_of_Bunchosia_armenica-libre.pdf?1488423801=\u0026response-content-disposition=attachment%3B+filename%3DBioactive_compounds_and_Antioxidant_acti.pdf\u0026Expires=1740868188\u0026Signature=HVEVc7umfQbkRJAgz~kqlOxXCA5Wo-XsBHYFUes1uFdW4Yro63EGBLrvfnaGmfZeUfzVe0x2Vc5xntyanEaXELSsKgckeb~F-soiX-uqTP3V0vvCRmZ56ZvESGnS5FWJx6C60XnkVHWEl7htdFcoytjjNVZhxO5y-yFaCPxm07~4UiF2Kh-Pj3N38KmpDzcCZvP~4Y3c2w1Lizu29hUjlKZJIA0prhU6SiuGOh3bakOX0I65zMzvVyCk52mba7PtHfe6VWiXZxjtkJby681mj5DvrYQOQaNYWV1hhDMvmGPN4BzDMV7RgBez9iO8et-mdobDlMLwPrkR0nCNZNrXDA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991480/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991480/mini_magick20190123-30537-1r2ksct.png?1548310794"}],"downloadable_attachments_with_full_thumbnails":[{"id":51991480,"asset_id":31669842,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991480/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991480/Bioactive_compounds_and_Antioxidant_activity_of_Bunchosia_armenica-libre.pdf?1488423801=\u0026response-content-disposition=attachment%3B+filename%3DBioactive_compounds_and_Antioxidant_acti.pdf\u0026Expires=1740868188\u0026Signature=HVEVc7umfQbkRJAgz~kqlOxXCA5Wo-XsBHYFUes1uFdW4Yro63EGBLrvfnaGmfZeUfzVe0x2Vc5xntyanEaXELSsKgckeb~F-soiX-uqTP3V0vvCRmZ56ZvESGnS5FWJx6C60XnkVHWEl7htdFcoytjjNVZhxO5y-yFaCPxm07~4UiF2Kh-Pj3N38KmpDzcCZvP~4Y3c2w1Lizu29hUjlKZJIA0prhU6SiuGOh3bakOX0I65zMzvVyCk52mba7PtHfe6VWiXZxjtkJby681mj5DvrYQOQaNYWV1hhDMvmGPN4BzDMV7RgBez9iO8et-mdobDlMLwPrkR0nCNZNrXDA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991480/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991480/mini_magick20190123-30537-1r2ksct.png?1548310794"}],"has_pdf":true,"has_fulltext":true,"page_count":11,"ordered_authors":[{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}],"research_interests":[{"id":1126694,"name":"Total Phenolics","url":"https://www.academia.edu/Documents/in/Total_Phenolics","nofollow":true}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":23,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_31669854" data-work_id="31669854" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/31669854/Formulation_of_flavor_enhancer_using_locally_available_natural_raw_materials_pdf">Formulation of flavor enhancer using locally available natural raw materials.pdf</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Flavor enhancer plays a major role in many cuisines. The objective of the present study was to formulation of nutritive flavor enhancer using locally available natural raw materials. Mushroom, tomato, potato, garlic and salt were selected... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_31669854" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Flavor enhancer plays a major role in many cuisines. The objective of the present study was to formulation of nutritive flavor enhancer using locally available natural raw materials. Mushroom, tomato, potato, garlic and salt were selected as the basic raw materials. The mushroom was blanched in 70 0 C water for 15 seconds, dried at 60 0 Cfor 10 hours, tomato was blanched at 90 0 C in hot water for 1 minute and dried at 60 0 C for 12 hours, Potato was blanched at 90 0 C in hot water for 5 minutes and dried at 60 0 C for 10 hours and Garlic was dried at 60 0 C for 8 hours. All raw materials were separately ground and sieved through 200 µm mesh sieve. The eight different formulations were tested by 30 untrained sensory panelists and formula 643 selected as the best formula with respect to all sensory properties. The comparative analysis was carried out to compare the newly developed flavor enhancer with commercially available flavor enhancer. There was a significantly higher preference for the taste in newly developed flavor enhancer and no significant difference was observed between two samples for the appearance, odor, mouth feel and overall acceptability. The final product was contained 14.028 ± 0.077% Moisture, 2.5103 ± 0.004% Total fat, 12.156 ± 0.041% Crude protein, 3.782% Crude fiber, 15.162 ± 0.115% Ash and 52.361% Carbohydrate. The results of the mineral availability of the final product revealed that 100g product contained 234.05mg of Na, 398.62mg of K, 11.24mg of Ca, 4.35mg of Fe, 3.30mg of Zn. The major fatty acid available in the final product was recorded as , 46.900% Linoleic acid, 31.667% Oleic acid and 21.431% Pentadecanoic acid. Sensory attributes, physiochemical properties (moisture content, pH) and microbiological properties (total plate count, yeast and mould count, coliform and e-coli) of the product were acceptable in triple laminated packaging material for two month time period. Finally the product can be considered as the nutritionally rich flavor enhancer.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/31669854" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ad2031ec12f70817e5c42b54794a0c1d" rel="nofollow" data-download="{"attachment_id":51991494,"asset_id":31669854,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/51991494/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="60861068" href="https://rmit.academia.edu/MayumiSilva">Mayumi Silva</a><script data-card-contents-for-user="60861068" type="text/json">{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}</script></span></span></li><li class="js-paper-rank-work_31669854 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="31669854"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 31669854, container: ".js-paper-rank-work_31669854", }); });</script></li><li class="js-percentile-work_31669854 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 31669854; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_31669854"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_31669854 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="31669854"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 31669854; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=31669854]").text(description); $(".js-view-count-work_31669854").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_31669854").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="31669854"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="57313" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Flavor_Technology">Food Flavor Technology</a>, <script data-card-contents-for-ri="57313" type="text/json">{"id":57313,"name":"Food Flavor Technology","url":"https://www.academia.edu/Documents/in/Food_Flavor_Technology","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="73669" rel="nofollow" href="https://www.academia.edu/Documents/in/Flavor_Chemistry">Flavor Chemistry</a><script data-card-contents-for-ri="73669" type="text/json">{"id":73669,"name":"Flavor Chemistry","url":"https://www.academia.edu/Documents/in/Flavor_Chemistry","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=31669854]'), work: {"id":31669854,"title":"Formulation of flavor enhancer using locally available natural raw materials.pdf","created_at":"2017-03-01T18:43:26.945-08:00","owner_id":60861068,"url":"https://www.academia.edu/31669854/Formulation_of_flavor_enhancer_using_locally_available_natural_raw_materials_pdf","slug":"Formulation_of_flavor_enhancer_using_locally_available_natural_raw_materials_pdf","dom_id":"work_31669854","summary":"Flavor enhancer plays a major role in many cuisines. The objective of the present study was to formulation of nutritive flavor enhancer using locally available natural raw materials. Mushroom, tomato, potato, garlic and salt were selected as the basic raw materials. The mushroom was blanched in 70 0 C water for 15 seconds, dried at 60 0 Cfor 10 hours, tomato was blanched at 90 0 C in hot water for 1 minute and dried at 60 0 C for 12 hours, Potato was blanched at 90 0 C in hot water for 5 minutes and dried at 60 0 C for 10 hours and Garlic was dried at 60 0 C for 8 hours. All raw materials were separately ground and sieved through 200 µm mesh sieve. The eight different formulations were tested by 30 untrained sensory panelists and formula 643 selected as the best formula with respect to all sensory properties. The comparative analysis was carried out to compare the newly developed flavor enhancer with commercially available flavor enhancer. There was a significantly higher preference for the taste in newly developed flavor enhancer and no significant difference was observed between two samples for the appearance, odor, mouth feel and overall acceptability. The final product was contained 14.028 ± 0.077% Moisture, 2.5103 ± 0.004% Total fat, 12.156 ± 0.041% Crude protein, 3.782% Crude fiber, 15.162 ± 0.115% Ash and 52.361% Carbohydrate. The results of the mineral availability of the final product revealed that 100g product contained 234.05mg of Na, 398.62mg of K, 11.24mg of Ca, 4.35mg of Fe, 3.30mg of Zn. The major fatty acid available in the final product was recorded as , 46.900% Linoleic acid, 31.667% Oleic acid and 21.431% Pentadecanoic acid. Sensory attributes, physiochemical properties (moisture content, pH) and microbiological properties (total plate count, yeast and mould count, coliform and e-coli) of the product were acceptable in triple laminated packaging material for two month time period. Finally the product can be considered as the nutritionally rich flavor enhancer.","publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":51991494,"asset_id":31669854,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991494/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991494/Formulation_of_flavor_enhancer_using_locally_available_natural_raw_materials-libre.pdf?1488423798=\u0026response-content-disposition=attachment%3B+filename%3DFormulation_of_flavor_enhancer_using_loc.pdf\u0026Expires=1740850436\u0026Signature=gyW4hyNV23dZYdV-xQr2r3~ZRGeFxYQP6dG0IngwRan~o8eMeP~EKodvi9SQDjGurvzxnrctYsY~zJqIt9LNxB6Jk9AVN2eYmb3SQqtoh3LHoouFFMr4sQAorm4Q0jACig3xlC5P-w6-p9trmDZbaLx8rU9U5T7VBErbNiiBTcnzNubTHl6dqFZzB7TQonNzTuHf64FiSDBFFWl6ONagPIZbb~RUsB4syeUGj-a-0Dqh7tNiZyibZanS0SftyS-RphwyvrjVhlQT0VqjnN83LG2A2CT2V-jndS~epwaL7Rl3I2gh~GOjEbgsj7rbXtgyk7Q~zY4u6Hq1HCHY2yLbeg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991494/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991494/mini_magick20190123-17349-1gfcz8a.png?1548310794"}],"downloadable_attachments_with_full_thumbnails":[{"id":51991494,"asset_id":31669854,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991494/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991494/Formulation_of_flavor_enhancer_using_locally_available_natural_raw_materials-libre.pdf?1488423798=\u0026response-content-disposition=attachment%3B+filename%3DFormulation_of_flavor_enhancer_using_loc.pdf\u0026Expires=1740850436\u0026Signature=gyW4hyNV23dZYdV-xQr2r3~ZRGeFxYQP6dG0IngwRan~o8eMeP~EKodvi9SQDjGurvzxnrctYsY~zJqIt9LNxB6Jk9AVN2eYmb3SQqtoh3LHoouFFMr4sQAorm4Q0jACig3xlC5P-w6-p9trmDZbaLx8rU9U5T7VBErbNiiBTcnzNubTHl6dqFZzB7TQonNzTuHf64FiSDBFFWl6ONagPIZbb~RUsB4syeUGj-a-0Dqh7tNiZyibZanS0SftyS-RphwyvrjVhlQT0VqjnN83LG2A2CT2V-jndS~epwaL7Rl3I2gh~GOjEbgsj7rbXtgyk7Q~zY4u6Hq1HCHY2yLbeg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991494/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991494/mini_magick20190123-17349-1gfcz8a.png?1548310794"}],"has_pdf":true,"has_fulltext":true,"page_count":5,"ordered_authors":[{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}],"research_interests":[{"id":57313,"name":"Food Flavor Technology","url":"https://www.academia.edu/Documents/in/Food_Flavor_Technology","nofollow":true},{"id":73669,"name":"Flavor Chemistry","url":"https://www.academia.edu/Documents/in/Flavor_Chemistry","nofollow":true}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":526,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_31669886" data-work_id="31669886" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/31669886/Factors_associated_with_Soft_drink_consumption_in_preschool_aged_children_in_Sri_Lanka_pdf">Factors associated with Soft drink consumption in preschool-aged children in Sri Lanka.pdf</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The survey was carried out to evaluate the factors associated with consumption of soft drinks by pre-school children in Western province (Colombo district, Kaluthara district and Gampaha district), Sri Lanka. Here 73parents who are having... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_31669886" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The survey was carried out to evaluate the factors associated with consumption of soft drinks by pre-school children in Western province (Colombo district, Kaluthara district and Gampaha district), Sri Lanka. Here 73parents who are having pre-school aged children (aged between 4 to 6 years old) answered the following questions through questionnaire and face to face discussions: (1) Demographic characteristics of the survey respondents, (2) Overall idea about the child's beverage intake, (3) Overall idea about the child's soft drink intake and (4) Parent's knowledge about the soft drink. Results reveal that: the most frequent consumed beverage was dairy products (median = 5) followed by fruit juices (median = 4), tea (median = 3) and soft drinks (median = 3). Children highly prefer to consume fruit juices (42.04%) and dairy products (37.50%) over soft drinks (17.04%). Parents prefer to give fruit juices (76.13%) to their children than dairy products (18.18%), soft drinks (17.04%) and tea. The main places where soft drinks were consumed were functions (50%) and at home (22.72%).The main reasons associated with soft drink intake were sweet taste (53.40%), recovering thirsty(17.04%),advertisements(10.22%),recommendati on from friends (7.95) and color (5.68%). When purchasing the soft drinks were highly considered about availability and price. Not only that, most of the parents tend to buy soft drinks because of the child's request. However considerable proportion of parents have no basic idea about the nutritional value (whether provide energy, nutritive or healthy) of soft drinks. In contrast they were aware on negative health impact of consumption of soft drinks. Even though majority of the parents don't have the knowledge about the E numbers, they all have a better idea about the ingredient in soft drinks. In conclusion, soft drinks which are available and consumed at different places, were popular among preschool children and different motivational factors were affected for the choice of beverage. Furthermore they considered it as tasteful drink. Parents' knowledge, involvement and child's request are dominate factors for buying behavior and consumption pattern. Nutritional education programs and awareness programs for the parents should discuss how to prioritize the intake of other beverages, aiming to stimulate the intake of more healthy beverages by children.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/31669886" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0c948525a30a55408c9e389d39a00757" rel="nofollow" data-download="{"attachment_id":51991537,"asset_id":31669886,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/51991537/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="60861068" href="https://rmit.academia.edu/MayumiSilva">Mayumi Silva</a><script data-card-contents-for-user="60861068" type="text/json">{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}</script></span></span></li><li class="js-paper-rank-work_31669886 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="31669886"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 31669886, container: ".js-paper-rank-work_31669886", }); 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$(".js-view-count[data-work-id=31669886]").text(description); $(".js-view-count-work_31669886").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_31669886").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="31669886"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="14238" rel="nofollow" href="https://www.academia.edu/Documents/in/Survey_Research">Survey Research</a><script data-card-contents-for-ri="14238" type="text/json">{"id":14238,"name":"Survey Research","url":"https://www.academia.edu/Documents/in/Survey_Research","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=31669886]'), work: {"id":31669886,"title":"Factors associated with Soft drink consumption in preschool-aged children in Sri Lanka.pdf","created_at":"2017-03-01T18:48:09.325-08:00","owner_id":60861068,"url":"https://www.academia.edu/31669886/Factors_associated_with_Soft_drink_consumption_in_preschool_aged_children_in_Sri_Lanka_pdf","slug":"Factors_associated_with_Soft_drink_consumption_in_preschool_aged_children_in_Sri_Lanka_pdf","dom_id":"work_31669886","summary":"The survey was carried out to evaluate the factors associated with consumption of soft drinks by pre-school children in Western province (Colombo district, Kaluthara district and Gampaha district), Sri Lanka. Here 73parents who are having pre-school aged children (aged between 4 to 6 years old) answered the following questions through questionnaire and face to face discussions: (1) Demographic characteristics of the survey respondents, (2) Overall idea about the child's beverage intake, (3) Overall idea about the child's soft drink intake and (4) Parent's knowledge about the soft drink. Results reveal that: the most frequent consumed beverage was dairy products (median = 5) followed by fruit juices (median = 4), tea (median = 3) and soft drinks (median = 3). Children highly prefer to consume fruit juices (42.04%) and dairy products (37.50%) over soft drinks (17.04%). Parents prefer to give fruit juices (76.13%) to their children than dairy products (18.18%), soft drinks (17.04%) and tea. The main places where soft drinks were consumed were functions (50%) and at home (22.72%).The main reasons associated with soft drink intake were sweet taste (53.40%), recovering thirsty(17.04%),advertisements(10.22%),recommendati on from friends (7.95) and color (5.68%). When purchasing the soft drinks were highly considered about availability and price. Not only that, most of the parents tend to buy soft drinks because of the child's request. However considerable proportion of parents have no basic idea about the nutritional value (whether provide energy, nutritive or healthy) of soft drinks. In contrast they were aware on negative health impact of consumption of soft drinks. Even though majority of the parents don't have the knowledge about the E numbers, they all have a better idea about the ingredient in soft drinks. In conclusion, soft drinks which are available and consumed at different places, were popular among preschool children and different motivational factors were affected for the choice of beverage. Furthermore they considered it as tasteful drink. Parents' knowledge, involvement and child's request are dominate factors for buying behavior and consumption pattern. Nutritional education programs and awareness programs for the parents should discuss how to prioritize the intake of other beverages, aiming to stimulate the intake of more healthy beverages by children.","publication":null,"publication_with_fallback":null,"downloadable_attachments":[{"id":51991537,"asset_id":31669886,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991537/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991537/Factors_associated_with_Soft_drink_consumption_in_preschool-aged_children_in_Sri_Lanka-libre.pdf?1488423797=\u0026response-content-disposition=attachment%3B+filename%3DFactors_associated_with_Soft_drink_consu.pdf\u0026Expires=1740868188\u0026Signature=Sunv5TO7mC~zVSO2o~Dmjhxu7PG34Uqb92qzlToGLdgcOGFEOaNAr6YOAQr3knEk8dUwn9I1mTsKKgP6h7azWxhkVmNPg0rE3Ac2PHK87f6-NchBbg5q6OzboKn~aAupx2K7KNlmpwdUwn7UuhVVk0oYzPBuePxE~zPGnNDm9dyXSHIETouLJgCu2VzvlmnKi8njtCaqv9RqmIDf6qBucQsb9Ih73jvNd1iHjhsFoP5jeRoW99xyLdHebxK-wxy5ZsmkwOnjyVfSgxEXby3uYZT9NMpEUnV0ctSjXjJQ~4Hf2X4XyX3qbYTOWZLrRfqztx3ZUnpqJRXePfNty6FVOw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991537/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991537/mini_magick20190123-30537-ujhg23.png?1548310787"}],"downloadable_attachments_with_full_thumbnails":[{"id":51991537,"asset_id":31669886,"asset_type":"Work","always_allow_download":false,"scribd_thumbnail_url":"https://attachments.academia-assets.com/51991537/thumbnails/1.jpg","download_url":"https://d1wqtxts1xzle7.cloudfront.net/51991537/Factors_associated_with_Soft_drink_consumption_in_preschool-aged_children_in_Sri_Lanka-libre.pdf?1488423797=\u0026response-content-disposition=attachment%3B+filename%3DFactors_associated_with_Soft_drink_consu.pdf\u0026Expires=1740868188\u0026Signature=Sunv5TO7mC~zVSO2o~Dmjhxu7PG34Uqb92qzlToGLdgcOGFEOaNAr6YOAQr3knEk8dUwn9I1mTsKKgP6h7azWxhkVmNPg0rE3Ac2PHK87f6-NchBbg5q6OzboKn~aAupx2K7KNlmpwdUwn7UuhVVk0oYzPBuePxE~zPGnNDm9dyXSHIETouLJgCu2VzvlmnKi8njtCaqv9RqmIDf6qBucQsb9Ih73jvNd1iHjhsFoP5jeRoW99xyLdHebxK-wxy5ZsmkwOnjyVfSgxEXby3uYZT9NMpEUnV0ctSjXjJQ~4Hf2X4XyX3qbYTOWZLrRfqztx3ZUnpqJRXePfNty6FVOw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA","download_file_url":"https://www.academia.edu/attachments/51991537/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&","full_thumbnail_url":"https://0.academia-photos.com/attachment_thumbnails/51991537/mini_magick20190123-30537-ujhg23.png?1548310787"}],"has_pdf":true,"has_fulltext":true,"page_count":5,"ordered_authors":[{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}],"research_interests":[{"id":14238,"name":"Survey Research","url":"https://www.academia.edu/Documents/in/Survey_Research","nofollow":true}],"publication_year":null,"publication_year_with_fallback":null,"paper_rank":null,"all_time_views":91,"active_discussion":{}}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_87466486" data-work_id="87466486" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/87466486/Influence_of_low_frequency_ultrasound_on_the_physico_chemical_and_structural_characteristics_of_milk_systems_with_varying_casein_to_whey_protein_ratios">Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Casein and whey proteins respond differently to ultrasound treatment depending on the individual protein fraction and the delivered energy density. The main aim of this study was to determine the sonication-induced physiochemical and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_87466486" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Casein and whey proteins respond differently to ultrasound treatment depending on the individual protein fraction and the delivered energy density. The main aim of this study was to determine the sonication-induced physiochemical and structural changes of protein solutions with varying casein to whey protein ratios as a function of processing time at 20 kHz ultrasound. Four different casein:whey protein ratios (80:20, 60:40, 50:50, 40:20) were prepared. Upon sonication, there was a reduction in particle size of the 80:20 and 60:40 ratios, but the particle size of 50:50 and 40:60 increased. Milk protein solutions with higher portion of caseins produced more hydrophobically driven aggregates while whey protein-rich milk protein solutions produced more disulphide mediated aggregates during sonication. Primarily, β-lactoglobulin was involved in the hydrophobic aggregation process and βlactoglobulin, bovine serum albumin and κ-casein participated in the disulphide aggregation process at all ratios.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/87466486" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f3f06aa7fb4737bab631bf73870e1c42" rel="nofollow" data-download="{"attachment_id":91666842,"asset_id":87466486,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/91666842/download_file?st=MTc0MDg2NDU4OCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="60861068" href="https://rmit.academia.edu/MayumiSilva">Mayumi Silva</a><script data-card-contents-for-user="60861068" type="text/json">{"id":60861068,"first_name":"Mayumi","last_name":"Silva","domain_name":"rmit","page_name":"MayumiSilva","display_name":"Mayumi Silva","profile_url":"https://rmit.academia.edu/MayumiSilva","photo":"https://0.academia-photos.com/60861068/15839736/16370694/s65_mayumi_s..silva.jpg"}</script></span></span></li><li class="js-paper-rank-work_87466486 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="87466486"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 87466486, container: ".js-paper-rank-work_87466486", }); 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$(".js-view-count[data-work-id=87466486]").text(description); $(".js-view-count-work_87466486").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_87466486").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="87466486"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4656" rel="nofollow" href="https://www.academia.edu/Documents/in/Chromatography">Chromatography</a>, <script data-card-contents-for-ri="4656" type="text/json">{"id":4656,"name":"Chromatography","url":"https://www.academia.edu/Documents/in/Chromatography","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="143874" rel="nofollow" href="https://www.academia.edu/Documents/in/Protein_Aggregation">Protein Aggregation</a>, <script data-card-contents-for-ri="143874" type="text/json">{"id":143874,"name":"Protein Aggregation","url":"https://www.academia.edu/Documents/in/Protein_Aggregation","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="389364" rel="nofollow" href="https://www.academia.edu/Documents/in/Casein">Casein</a><script data-card-contents-for-ri="389364" type="text/json">{"id":389364,"name":"Casein","url":"https://www.academia.edu/Documents/in/Casein","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=87466486]'), work: {"id":87466486,"title":"Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios","created_at":"2022-09-28T00:26:11.725-07:00","owner_id":60861068,"url":"https://www.academia.edu/87466486/Influence_of_low_frequency_ultrasound_on_the_physico_chemical_and_structural_characteristics_of_milk_systems_with_varying_casein_to_whey_protein_ratios","slug":"Influence_of_low_frequency_ultrasound_on_the_physico_chemical_and_structural_characteristics_of_milk_systems_with_varying_casein_to_whey_protein_ratios","dom_id":"work_87466486","summary":"Casein and whey proteins respond differently to ultrasound treatment depending on the individual protein fraction and the delivered energy density. 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