Suresh Rajabhau Bhise
@aau.in
Assistant Professor
College of Food Processing Technology and BioEnergy, Anand Agricultural University, Anand
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Food Science
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Suresh Bhise, Devesh Patel, and Samit Dutta
Diva Enterprises Private Limited
A Kaur, Suresh Bhise, and Mandeep Kaur
Slovak University of Agriculture in Nitra
The rice varieties namely PR-115, PR-118 and Punjab Mehak were subjected to three different treatments to improve physicochemical qualities of brown rice. Paddy milled to brown rice and then stored at room temperature in four different types of packaging materials. Brown rice was assessed periodically for changes in physicochemical characteristics. Milling quality improved with treatments. Moisture content, thousand kernel weight, bulk density and L/B ratio differ significantly for treatments and storage period. Protein, ash and fat content remain constant throughout the storage period. Color, appearance and amylose content improved with treatments yielding better quality brown rice. Storage resulted in lowering the levels of free fatty acids and peroxide value with treatments. Hot water treatment followed by steaming for 15 min was found to be best among all other treatments. Punjab Mehak gave best response to treatments and hence retained better functional properties upon storage. Packaging in plastic bag under vacuum was found to be the best packaging material for treated samples as compared to control. Overall hydrothermal treatments proved to be functional in improving physicochemical and functional quality of brown rice.
A. Kaur, Ramneet Kaur, and Suresh Bhise
Elsevier BV
Simarjit Kaur, Suresh Rajabhau Bhise, Amarjeet Kaur, and K.S. Minhas
Emerald
Purpose The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product. Design/methodology/approach Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period. Findings There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages. Originality/value The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.
A Kaur, Ramneet Kaur, and Suresh Bhise
Diva Enterprises Private Limited
Poonam Aggarwal, Amarjeet Kaur, and Suresh Bhise
John Wiley & Sons, Ltd
Suresh Bhise, A. Kaur, and Poonam Aggarwal
Springer Science and Business Media LLC
S.R. Bhise, A. Kaur, M.R. Manikantan, and B. Singh
Akademiai Kiado Zrt.
Sunflower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of the study was the optimization of extrusion conditions for production of textured defatted sunflower meal using response surface methodology (RSM) by evaluating functional properties. It was dried, grinded, and sieved to eliminate hull and fibre. Numerical optimization provided eight solutions with desirability value varying from 0.81 to 0.82. Range of predicted values of FAC (80.96–90.49), WHC (1.95–2.12), WSI (3.22–3.36), WAI (2.84–3.08), bulk density (0.31–0.36), and foaming capacity (14.39–16.30) were used for numerical optimization. Best extrusion conditions were 16.36% feed moisture, 300 r.p.m. screw speed, and 149.40 °C barrel temperature. Textured sunflower defatted meal was prepared using the above optimized conditions.
Suresh Bhise, A. Kaur, Preeti Ahluwali, and S. S. Thind
Emerald
Purpose – The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies. Design/methodology/approach – Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure. Findings – Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization. Originality/value – The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.
Suresh Bhise and A. Kaur
Springer Science and Business Media LLC
S. Bhise, A. Kaur, and M. Manikantan
Akademiai Kiado Zrt.
Physical properties of maize were evaluated as a function of moisture content. The obtained data provide help in the designing of post-harvest handling machinery. In the moisture range of 10–18% wet basis (w.b.), the length of the rewetted grain increased from 10.01 to 10.65 mm, width increased from 8.57 to 8.70 mm, thickness ranged from 4.63 to 4.97 mm, geometric mean diameter (GMD) increased from 7.34 to 7.67 mm, sphericity increased from 0.72 to 0.73, thousand kernel weight (TKW) increased from 258.1 to 287.9 g, bulk density decreased from 591.6 to 554.2 kg m−3, true density increased from 1194.9 to 1267.2 kg m−3, porosity increased from 52.61 to 56.27%, hardness decreased from 293.75 to 228.04 N, initial cracking force decreased from 190.11 to 137.35 N and area ranges from 55.09 to 36.58 Nmm. In the same moisture range the angle of repose varied from 23.36 to 28.55 for grain. Lightness (L) of grain ranges from 62.82 to 59.26, a value (red-green axis) ranges from 13.97 to 8.96, b value (yellow-blue axi...