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All Journal Food ScienTech Journal
Ranjith Arimboor
Spices Board Quality Evaluation Laboratory SIPCOT, Gummidipoondi, Chennai 601201
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Image Analysis as a Tool for Estimation of Red Peppers’ Color Ramesh Babu Natarajan; Ranjith Arimboor
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.13381

Abstract

Red pepper is an excellent source of natural red color. The estimation of color is of great importance, as it is being used for grading red peppers to suit various applications in the food industry. A novel method for quick and easy determination of the color of red peppers by analyzing the color images obtained from a flatbed scanner was developed and validated. ImageJ software was used for measuring the RGB values of the images and the RGB values thus obtained were converted into the industrially accepted American Spice Trade Association (ASTA) color values in red peppers by using an empirical formula. The results were compared with color values obtained through ASTA chemical analytical method. The developed image analysis method was used for the analysis of red peppers with color values ranging from 15 to 154 ASTA units. The image analysis method showed good agreement with the chemical method for color values ranging from 40 to 140 ASTA units. The new method is also fast and easy to adopt and is deemed useful in the field, of processing and storage facilities, where access to sophisticated instrumentation for color estimation and color stability studies is limited.
Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics Ranjith Arimboor; Zavier Thaliakuzhy; Nagamani Chintalarevi
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16269

Abstract

The beneficial or harmless microorganisms naturally found in the digestive tract have major roles in modulating the physiological functions of the host. Probiotics are live microbial feed supplement that helps to improve the intestinal microbial balance and thus imparts beneficial health effects. Spices are established sources of natural agents for food flavor and color. In this study, probiotic curd formulations containing varying contents of turmeric and black pepper were prepared and evaluated for the viability of aerobic bacteria during the shelf life of 15 days and consumer acceptability. Based on the results of the viability studies and sensory evaluation, acceptable compositions of a probiotics curd formulation flavored with turmeric and black pepper were arrived at. The formulation with 1.0 and 0.5 % turmeric and black pepper respectively was found to maintain the required levels of probiotic bacteria during the storage for 15 days and was well accepted in the sensory evaluation.
Co-Authors Nagamani Chintalarevi Ramesh Babu Natarajan Zavier Thaliakuzhy