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Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues

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dc.contributor.author Harikrishnan, M P
dc.contributor.author Vishnu, V
dc.contributor.author Kothakota, A
dc.contributor.author Pandiselvam, R
dc.contributor.author Venkatesh, T
dc.contributor.author Pillai, S
dc.contributor.author Manikantan, M R
dc.date.accessioned 2023-05-08T09:49:02Z
dc.date.available 2023-05-08T09:49:02Z
dc.date.issued 2023-01-12
dc.identifier.citation Journal of Natural Fibers; 20(1):2161690 en_US
dc.identifier.uri https://www.tandfonline.com/doi/full/10.1080/15440478.2022.2161690
dc.identifier.uri http://localhost:8080/xmlui/handle/123456789/4478
dc.description.abstract In this study, de-oiled rice bran (RB) and virgin coconut oil cake (VCOC) were selected as base materials. Corn starch, wheat bran, and guar gum were taken as binding agents. The doughs were treated with combined Ultraviolet (UV) (1000 μW/cm2 for 15 min) and Aqueous Ozone (AO) (3 mg/L, exposure time 5 min and pH of 4). The effect of these non-thermal treatments on microbial log reduction, textural characteristics, glass transition (Tg), and crystallinity was studied and compared with the control. The results for all samples, dough raising capacities differed widely by 10–30%. Bulk Density and True Density were 1.6 to 2.5 g/cm3 and 2.3 to 3.3 g/cm3. X-Ray Diffraction indicated 30–45% crystallinity, and crystallite size ranges between 0.54 and 0.90 nm. DSC indicated Tg and melting point between 49°C-55°C and 98°C-101°C for RB dough and at 54°C-60°C and 107°C-134°C for VCOC dough samples. UV with AO treated dough showed a maximum of 5.2 log microbial reduction compared to the untreated sample. The developed RB and wheat bran combination demonstrated the highest tensile strength (0.62 MPa) whereas RB-starch combination had the minimum water absorption (1.33 ml/min). This indicates the ability of additives to improve the characteristics of biodegradable cutlery made from agricultural residues. en_US
dc.language.iso en en_US
dc.publisher Taylor & Francis Online en_US
dc.subject biodegradable cutleries en_US
dc.subject binding agents en_US
dc.subject UV en_US
dc.subject ozonation en_US
dc.subject de-oiled rice bran en_US
dc.subject virgin coconut oil cake en_US
dc.subject glass transition temperature en_US
dc.title Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues en_US
dc.type Article en_US


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  • 2023
    Research articles authored by NIIST researchers published in 2023

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