Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry jam and to evaluate sensory and nutr...Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry jam and to evaluate sensory and nutritional parameters. Six variations of papaya: gooseberry jam was prepared besides the control T0 (100% papaya). The successive variations were T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25) and T6 (70:30). T-test and one-way analysis of variance (ANOVA) were applied to find the significant difference in sensory and nutritional parameters in different variations. Among different variations, the treatment (T4) was found to be the best on the basis of sensory evaluation with incorporation levels of 80 percent papaya and 20 percent gooseberry. The identified treatment (T4) was analyzed for nutritional composition in comparison to control (T0). Nutritional analysis showed that treatment (T0) contained maximum energy (353 Kcal/100g), protein (0.50 g/100g), carbohydrate (87.14 g/100g), fat (0.19 g/100g) and beta-carotene (195.0 g/100g) whereas the treatment (T4) was found to be high in nutrients such as fiber (1.32 g/100g), calcium (92.0 mg/100g), phosphorus (14.13 mg/100g), vitamin C (19.16 mg/100g) and antioxidant activity (98.0%). Thus, results signified that treatment (T4) was considered best in sensory and nutritional qualities and gooseberry could be successfully incorporated in fruit jams to enhance the nutritional properties of the food products.展开更多
The role of lignifications and enzymes involved in the phenylpropanoid (PP) biosynthesis i.e. phenylalanine ammonia lyase (PAL), Peroxidase (POD), Polyphenol oxidase (PPO) in providing resistance to Karnal Bunt (KB) d...The role of lignifications and enzymes involved in the phenylpropanoid (PP) biosynthesis i.e. phenylalanine ammonia lyase (PAL), Peroxidase (POD), Polyphenol oxidase (PPO) in providing resistance to Karnal Bunt (KB) during different developmental stages of resistant (HD-29) and susceptible genotype (WH-542) and its recombinant inbred lines (RILs) of wheat were investigated. The enzymes of PP pathway were expressed constitutively in both the susceptible and resistant genotype. However, the activity was higher in all the developmental stages of resistant genotype and its RILs, indicating that this genotype has a significant higher basal level of these enzymes as compared to the susceptible line and could be used as marker(s) to define KB resistance. The activity of PAL and POD was significantly higher in WSv stage (Z = 16) while the specific activity of PPO was higher in WS3 (Z = 77) stage as compared to the other physiological stages in both the genotypes. In resistant genotype the lignin content increased two-fold and three-fold at WS2 and WS3 stage, respectively, while in susceptible genotype no significant increase in lignin content was observed. The pathway might be associated with the enhancement of structural defense barrier due to lignifications of cell wall as evident from the enhanced synthesis of lignin in all the stages of resistant genotype. Our results clearly indicate the possible role of enzymes of PP metabolism provides genotype and stage dependant structural barrier resistance in wheat against KB.展开更多
文摘Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry jam and to evaluate sensory and nutritional parameters. Six variations of papaya: gooseberry jam was prepared besides the control T0 (100% papaya). The successive variations were T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25) and T6 (70:30). T-test and one-way analysis of variance (ANOVA) were applied to find the significant difference in sensory and nutritional parameters in different variations. Among different variations, the treatment (T4) was found to be the best on the basis of sensory evaluation with incorporation levels of 80 percent papaya and 20 percent gooseberry. The identified treatment (T4) was analyzed for nutritional composition in comparison to control (T0). Nutritional analysis showed that treatment (T0) contained maximum energy (353 Kcal/100g), protein (0.50 g/100g), carbohydrate (87.14 g/100g), fat (0.19 g/100g) and beta-carotene (195.0 g/100g) whereas the treatment (T4) was found to be high in nutrients such as fiber (1.32 g/100g), calcium (92.0 mg/100g), phosphorus (14.13 mg/100g), vitamin C (19.16 mg/100g) and antioxidant activity (98.0%). Thus, results signified that treatment (T4) was considered best in sensory and nutritional qualities and gooseberry could be successfully incorporated in fruit jams to enhance the nutritional properties of the food products.
文摘The role of lignifications and enzymes involved in the phenylpropanoid (PP) biosynthesis i.e. phenylalanine ammonia lyase (PAL), Peroxidase (POD), Polyphenol oxidase (PPO) in providing resistance to Karnal Bunt (KB) during different developmental stages of resistant (HD-29) and susceptible genotype (WH-542) and its recombinant inbred lines (RILs) of wheat were investigated. The enzymes of PP pathway were expressed constitutively in both the susceptible and resistant genotype. However, the activity was higher in all the developmental stages of resistant genotype and its RILs, indicating that this genotype has a significant higher basal level of these enzymes as compared to the susceptible line and could be used as marker(s) to define KB resistance. The activity of PAL and POD was significantly higher in WSv stage (Z = 16) while the specific activity of PPO was higher in WS3 (Z = 77) stage as compared to the other physiological stages in both the genotypes. In resistant genotype the lignin content increased two-fold and three-fold at WS2 and WS3 stage, respectively, while in susceptible genotype no significant increase in lignin content was observed. The pathway might be associated with the enhancement of structural defense barrier due to lignifications of cell wall as evident from the enhanced synthesis of lignin in all the stages of resistant genotype. Our results clearly indicate the possible role of enzymes of PP metabolism provides genotype and stage dependant structural barrier resistance in wheat against KB.
