{ "ok": true, "doi": "10.46243/jst.2023.v8.i06.pp25-38", "events": [ { "seq": 1, "kind": "register", "at": "2026-09-29 22:00:28", "by": "Administrator (admin)", "by_kind": "user", "note": "registered at Crossref; record read from api.crossref.org", "changes": [ { "path": "abstract.lang", "from": null, "to": "en" }, { "path": "abstract.value", "from": null, "to": "This study focuses on food preservation techniques for highly perishable vegetables, specifically potatoes, tomatoes, and bottle gourds. The research aims to conduct a nutritional analysis of the processed products, including potato powder, tomato powder, and bottle gourd murabba. Additionally, sensory analysis will be performed to evaluate the quality and acceptability of the preserved items. Furthermore, a farmer demonstration will be conducted to educate and showcase the preservation techniques to farmers. To assess the nutritional value of the processed products, a detailed nutritional analysis will be carried out. This analysis will include determining the levels of moisture content, ash content, pH, lycopene content, starch, and TSS of the potato powder, tomato powder, and bottle gourd murabba. Also microbial analysis should be done to study the shelf life of product. The findings will provide valuable insights into the nutritional content, potential health benefits and shelf life of these preserved products. Sensory analysis will be conducted to evaluate the sensory attributes of the preserved items. untrained panelists and consumers will participate in the evaluation, assessing factors such as taste, texture, aroma, and overall acceptability. Furthermore, a farmer demonstration will be organized to educate farmers about the preservation techniques. The demonstration will involve step-by-step training on preserving potatoes, tomatoes, and bottle gourds using the sun drying method. Farmers will learn the proper procedures for slicing, drying, and preserving the vegetables, as well as the various applications and benefits of the preserved product. Overall, this research has the potential to enhance food security, reduce waste, and promote sustainable agricultural practices." }, { "path": "agents.0.name.family", "from": null, "to": "Swarnima Singh " }, { "path": "agents.0.name.given", "from": null, "to": "Swarnima Singh " }, { "path": "agents.0.role", "from": null, "to": "author" }, { "path": "agents.0.sequence", "from": null, "to": "first" }, { "path": "agents.1.name.org", "from": null, "to": "Longman Publishers" }, { "path": "agents.1.role", "from": null, "to": "publisher" }, { "path": "characters.0", "from": null, "to": "Language" }, { "path": "container.identifiers.0.medium", "from": null, "to": "electronic" }, { "path": "container.identifiers.0.type", "from": null, "to": "ISSN" }, { "path": "container.identifiers.0.value", "from": null, "to": "2456-5660" }, { "path": "container.issue", "from": null, "to": "7" }, { "path": "container.pages.first", "from": null, "to": "25" }, { "path": "container.pages.last", "from": null, "to": "38" }, { "path": "container.titles.0.type", "from": null, "to": "PrincipalTitle" }, { "path": "container.titles.0.value", "from": null, "to": "Journal of Science & Technology" }, { "path": "container.type", "from": null, "to": "Journal" }, { "path": "container.volume", "from": null, "to": "8" }, { "path": "dates.date_type", "from": null, "to": "PublicationDate" }, { "path": "dates.online", "from": null, "to": "2023-08-07" }, { "path": "dates.published", "from": null, "to": "2023-08-07" }, { "path": "doi", "from": null, "to": "10.46243/jst.2023.v8.i06.pp25-38" }, { "path": "format", "from": null, "to": "smartscholars-doi-metadata/1.0" }, { "path": "identifiers.0.type", "from": null, "to": "DOI" }, { "path": "identifiers.0.value", "from": null, "to": "10.46243/jst.2023.v8.i06.pp25-38" }, { "path": "language", "from": null, "to": "en" }, { "path": "license.applies_to", "from": null, "to": "vor" }, { "path": "license.start", "from": null, "to": "2023-08-07" }, { "path": "license.url", "from": null, "to": "https://creativecommons.org/licenses/by/4.0" }, { "path": "links.0.primary", "from": null, "to": true }, { "path": "links.0.return_type", "from": null, "to": "text/html" }, { "path": "links.0.url", "from": null, "to": "https://www.jst.org.in/index.php/pub/article/view/682" }, { "path": "links.1.purpose", "from": null, "to": "text-mining" }, { "path": "links.1.return_type", "from": null, "to": "application/pdf" }, { "path": "links.1.url", "from": null, "to": "https://www.jst.org.in/index.php/pub/article/download/682/612" }, { "path": "links.2.purpose", "from": null, "to": "text-mining" }, { "path": "links.2.return_type", "from": null, "to": "application/xml" }, { "path": "links.2.url", "from": null, "to": "https://www.jst.org.in/index.php/pub/article/download/682/1760" }, { "path": "modes.0", "from": null, "to": "Visual" }, { "path": "record.issue_number", "from": null, "to": 1 }, { "path": "record.registered", "from": null, "to": "2024-02-16" }, { "path": "record.registrant", "from": null, "to": "Longman Publishers" }, { "path": "record.source", "from": null, "to": "crossref-api" }, { "path": "record.source_agency", "from": null, "to": "Crossref (member 25296)" }, { "path": "record.updated", "from": null, "to": "2026-09-17" }, { "path": "references.0.key", "from": null, "to": "ref1" }, { "path": "references.0.unstructured", "from": null, "to": "Peter A I, John J M and Olaleye ST, 2010. 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Preservation of Fenugreek by using improved traditional techniques, Bioscience discovery, 3(1):82-86" }, { "path": "references.20.doi", "from": null, "to": "10.1007/s11947-019-02280-4" }, { "path": "references.20.key", "from": null, "to": "ref21" }, { "path": "references.20.unstructured", "from": null, "to": "Bai, J.; Cai, J.; Tian, X. Crust Formation and Microstructural Changes of Gingko Biloba Seeds During Drying. Food Bioprocess Technol. 2019, 12, 1041–1051" }, { "path": "references.21.doi", "from": null, "to": "10.1016/j.fbp.2014.07.008" }, { "path": "references.21.key", "from": null, "to": "ref22" }, { "path": "references.21.unstructured", "from": null, "to": "Wang, H.; Zhang, M.; Adhikari, B. Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation. Food Bioprod. Process. 2015, 94, 507–517" }, { "path": "references.22.doi", "from": null, "to": "10.1016/j.biopha.2003.12.006" }, { "path": "references.22.key", "from": null, "to": "ref23" }, { "path": "references.22.unstructured", "from": null, "to": "H. Tapiero et al. The role of carotenoids in the prevention of human pathologies Biomed. Pharmacother.(2004)" }, { "path": "references.23.doi", "from": null, "to": "10.1016/s0260-8774(01)00095-4" }, { "path": "references.23.key", "from": null, "to": "ref24" }, { "path": "references.23.unstructured", "from": null, "to": "G. Giovanelli et al. Water sorption, drying and antioxidant properties of dried tomato products J. Food Eng.(2002)" }, { "path": "references.24.doi", "from": null, "to": "10.1016/j.jfoodeng.2004.02.031" }, { "path": "references.24.key", "from": null, "to": "ref25" }, { "path": "references.24.unstructured", "from": null, "to": "A.M. Goula et al. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties J. Food Eng. (2005)" }, { "path": "references.25.doi", "from": null, "to": "10.1016/j.jfoodeng.2005.02.023" }, { "path": "references.25.key", "from": null, "to": "ref26" }, { "path": "references.25.unstructured", "from": null, "to": "A.M. Goula et al. Prediction of lycopene degradation during a drying process of tomato pulp J. Food Eng.(2006)" }, { "path": "references.26.key", "from": null, "to": "ref27" }, { "path": "references.26.unstructured", "from": null, "to": "Sivaraj, N., Pandravada, S. (2005) Morphological diversity for fruit characters in bottle gourd germplasm from tribal pockets of Telangana region of Andhra Pradesh, India. Asian Agri-History, 9, 305" }, { "path": "references.27.key", "from": null, "to": "ref28" }, { "path": "references.27.unstructured", "from": null, "to": "Bhalla, T.C. (2007). Traditional foods and beverages of Himachal Pradesh. Indian Journal of Traditional Knowledge (IJTK), 06(1), 17–24" }, { "path": "references.28.doi", "from": null, "to": "10.1016/j.bmcl.2004.05.024" }, { "path": "references.28.key", "from": null, "to": "ref29" }, { "path": "references.28.unstructured", "from": null, "to": "Walters, I., Bennion, C., Connolly, S., Croshaw, P.J., Hardy, K., Hartopp, P., Jackson, C.G., King, S.J., Lawrence, L., Mete, A. (2004) Synthesis and evaluation of substrate-mimicking cytosolic phospholipase A2 inhibitors––reducing the lipophilicity of the arachidonyl chain isostere. Bioorganic & Medicinal Chemistry Letters, 14, 3645-3649" }, { "path": "references.29.key", "from": null, "to": "ref30" }, { "path": "references.29.unstructured", "from": null, "to": "Ahmad, M.D. (2021) Innovative agricultural technologies for sustainable food and environment: A mini review. Turkish Journal of Computer and Mathematics Education (TURCOMAT), 12, 3523- 3530" }, { "path": "references.3.key", "from": null, "to": "ref4" }, { "path": "references.3.unstructured", "from": null, "to": "Naikwade PV, Sankpal ST and Jadhav BB 2012 b. Preservation of spinach by using improved traditional techniques, Bioinfolet, 9(2):30-36" }, { "path": "references.30.doi", "from": null, "to": "10.1002/jsfa.5691" }, { "path": "references.30.key", "from": null, "to": "ref31" }, { "path": "references.30.unstructured", "from": null, "to": "Verma, A.K., Sharma, B.D., Banerjee, R. (2012) Quality characteristics of low-fat chicken nuggets: Effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.). Journal of the Science of Food and Agriculture, 92, 1848- 1854" }, { "path": "references.31.doi", "from": null, "to": "10.1088/1755-1315/756/1/012015" }, { "path": "references.31.key", "from": null, "to": "ref32" }, { "path": "references.31.unstructured", "from": null, "to": "Ahmad, M. D., and I. Ahmad. “Study and quality evaluation of candy prepared by using bottle gourd.” IOP Conference Series: Earth and Environmental Science. Vol. 756. No. 1. IOP Publishing, 2021" }, { "path": "references.4.key", "from": null, "to": "ref5" }, { "path": "references.4.unstructured", "from": null, "to": "Chatterjee BN and Maiti S, 1978. Silage and hay making, ICAR, New Delhi" }, { "path": "references.5.key", "from": null, "to": "ref6" }, { "path": "references.5.unstructured", "from": null, "to": "Vyankatrao, Naikwade Pratap, Nya Tyatyasaheb Aathalye Arts, and V. S. R. S. Commerce. “Effect of drying methods on nutritional value of some vegetables.” Proceeding of the National Conference on Conservation of Natural Resources & Biodiversity for Sustainable Development. Biosci. Discov. Vol. 6. 2014" }, { "path": "references.6.key", "from": null, "to": "ref7" }, { "path": "references.6.unstructured", "from": null, "to": "Pragati, Singham, and Birwal Preeti. “Technological revolution in drying of fruit and vegetables.” Int J Sci Res 3.10 (2014): 705-11. Pragati, Singham, and Birwal Preeti. “Technological revolution in drying of fruit and vegetables.” Int J Sci Res 3.10 (2014): 705-11" }, { "path": "references.7.doi", "from": null, "to": "10.1016/j.lwt.2004.07.020" }, { "path": "references.7.key", "from": null, "to": "ref8" }, { "path": "references.7.unstructured", "from": null, "to": "Goula, Athanasia M., and Konstantinos G. Adamopoulos. “Stability of lycopene during spray drying of tomato pulp.” LWT-Food Science and Technology 38.5 (2005): 479-487" }, { "path": "references.8.doi", "from": null, "to": "10.1093/9780197610145.003.3363" }, { "path": "references.8.key", "from": null, "to": "ref9" }, { "path": "references.8.unstructured", "from": null, "to": "AOAC, Association of Analytical Chemists.1984. Moisture in dried fruits. In: Williams S, editor. Official methods of analysis of the Association of Official Analytical Chemists. Arlington, Va.: AOAC. 415p" }, { "path": "references.9.key", "from": null, "to": "ref10" }, { "path": "references.9.unstructured", "from": null, "to": "Delia, B.; Rodriguez-Amaya, and Kimura, M. 2004. Harvest Plus Handbook for Carotenoid Analysis. International Center for Tropical Agriculture (CIAT). Series-2. pp. 8-52" }, { "path": "referent", "from": null, "to": "Creation" }, { "path": "structural_type", "from": null, "to": "Digital" }, { "path": "titles.0.lang", "from": null, "to": "en" }, { "path": "titles.0.type", "from": null, "to": "PrincipalTitle" }, { "path": "titles.0.value", "from": null, "to": "Empower Teenagers and Farmers about Food Preservation and Processing Technique" }, { "path": "type", "from": null, "to": "JournalArticle" } ], "record_after": { "format": "smartscholars-doi-metadata/1.0", "doi": "10.46243/jst.2023.v8.i06.pp25-38", "referent": "Creation", "type": "JournalArticle", "structural_type": "Digital", "modes": [ "Visual" ], "characters": [ "Language" ], "titles": [ { "value": "Empower Teenagers and Farmers about Food Preservation and Processing Technique", "type": "PrincipalTitle", "lang": "en" } ], "identifiers": [ { "type": "DOI", "value": "10.46243/jst.2023.v8.i06.pp25-38" } ], "agents": [ { "role": "author", "name": { "given": "Swarnima Singh ", "family": "Swarnima Singh " }, "sequence": "first" }, { "role": "publisher", "name": { "org": "Longman Publishers" } } ], "dates": { "published": "2023-08-07", "date_type": "PublicationDate", "online": "2023-08-07" }, "language": "en", "container": { "type": "Journal", "titles": [ { "value": "Journal of Science & Technology", "type": "PrincipalTitle" } ], "identifiers": [ { "type": "ISSN", "value": "2456-5660", "medium": "electronic" } ], "volume": "8", "issue": "7", "pages": { "first": "25", "last": "38" } }, "links": [ { "url": "https://www.jst.org.in/index.php/pub/article/view/682", "return_type": "text/html", "primary": true }, { "url": "https://www.jst.org.in/index.php/pub/article/download/682/612", "purpose": "text-mining", "return_type": "application/pdf" }, { "url": "https://www.jst.org.in/index.php/pub/article/download/682/1760", "purpose": "text-mining", "return_type": "application/xml" } ], "abstract": { "value": "This study focuses on food preservation techniques for highly perishable vegetables, specifically potatoes, tomatoes, and bottle gourds. The research aims to conduct a nutritional analysis of the processed products, including potato powder, tomato powder, and bottle gourd murabba. Additionally, sensory analysis will be performed to evaluate the quality and acceptability of the preserved items. Furthermore, a farmer demonstration will be conducted to educate and showcase the preservation techniques to farmers. To assess the nutritional value of the processed products, a detailed nutritional analysis will be carried out. This analysis will include determining the levels of moisture content, ash content, pH, lycopene content, starch, and TSS of the potato powder, tomato powder, and bottle gourd murabba. Also microbial analysis should be done to study the shelf life of product. The findings will provide valuable insights into the nutritional content, potential health benefits and shelf life of these preserved products. Sensory analysis will be conducted to evaluate the sensory attributes of the preserved items. untrained panelists and consumers will participate in the evaluation, assessing factors such as taste, texture, aroma, and overall acceptability. Furthermore, a farmer demonstration will be organized to educate farmers about the preservation techniques. The demonstration will involve step-by-step training on preserving potatoes, tomatoes, and bottle gourds using the sun drying method. Farmers will learn the proper procedures for slicing, drying, and preserving the vegetables, as well as the various applications and benefits of the preserved product. Overall, this research has the potential to enhance food security, reduce waste, and promote sustainable agricultural practices.", "lang": "en" }, "license": { "url": "https://creativecommons.org/licenses/by/4.0", "start": "2023-08-07", "applies_to": "vor" }, "references": [ { "key": "ref1", "unstructured": "Peter A I, John J M and Olaleye ST, 2010. Nutritional Quality Parameters of Dried Tomatoes A.U.J.T. 14 (1): 25-32" }, { "key": "ref2", "doi": "10.1006/fstl.2000.0659", "unstructured": "Negi PS and Roy SK, 2000. Effect of blanching and drying methods on b-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Lebensm.- Wiss. Technol. 33, 295–298" }, { "key": "ref3", "unstructured": "Naikwade PV, Mogle UP and Jadhav BB. 2012a. Preservation of Fenugreek by using improved traditional techniques, Bioscience discovery, 3(1):82-86" }, { "key": "ref4", "unstructured": "Naikwade PV, Sankpal ST and Jadhav BB 2012 b. Preservation of spinach by using improved traditional techniques, Bioinfolet, 9(2):30-36" }, { "key": "ref5", "unstructured": "Chatterjee BN and Maiti S, 1978. Silage and hay making, ICAR, New Delhi" }, { "key": "ref6", "unstructured": "Vyankatrao, Naikwade Pratap, Nya Tyatyasaheb Aathalye Arts, and V. S. R. S. Commerce. “Effect of drying methods on nutritional value of some vegetables.” Proceeding of the National Conference on Conservation of Natural Resources & Biodiversity for Sustainable Development. Biosci. Discov. Vol. 6. 2014" }, { "key": "ref7", "unstructured": "Pragati, Singham, and Birwal Preeti. “Technological revolution in drying of fruit and vegetables.” Int J Sci Res 3.10 (2014): 705-11. Pragati, Singham, and Birwal Preeti. “Technological revolution in drying of fruit and vegetables.” Int J Sci Res 3.10 (2014): 705-11" }, { "key": "ref8", "doi": "10.1016/j.lwt.2004.07.020", "unstructured": "Goula, Athanasia M., and Konstantinos G. Adamopoulos. “Stability of lycopene during spray drying of tomato pulp.” LWT-Food Science and Technology 38.5 (2005): 479-487" }, { "key": "ref9", "doi": "10.1093/9780197610145.003.3363", "unstructured": "AOAC, Association of Analytical Chemists.1984. Moisture in dried fruits. In: Williams S, editor. Official methods of analysis of the Association of Official Analytical Chemists. Arlington, Va.: AOAC. 415p" }, { "key": "ref10", "unstructured": "Delia, B.; Rodriguez-Amaya, and Kimura, M. 2004. Harvest Plus Handbook for Carotenoid Analysis. International Center for Tropical Agriculture (CIAT). Series-2. pp. 8-52" }, { "key": "ref11", "unstructured": "Gautam N, Siddiqui U. Carpathian Journal of Food Science and Technology. Carpathian Journal of Food Science and Technology. 2020;12(2):105-111" }, { "key": "ref12", "unstructured": "Stone, C.V. 1985. Sensory Evaluation Prattices. 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Towards Sustainable Potato Production: Partnering to Support Family Farmers in Africa. Potato Res. 2017, 60, 237–238" }, { "key": "ref17", "doi": "10.1016/s2095-3119(17)61736-2", "unstructured": "Zhang, H.; Fen, X.; Yu, W.; HU, H.; Dai, X. Progress of potato staple food research and industry development in China. J. Integr. Agric. 2017, 16, 2924–2932" }, { "key": "ref18", "doi": "10.1016/s2095-3119(16)61388-6", "unstructured": "Liu, X.; Mu, T.; Sun, H.; Zhang, M.; Chen, J. Influence of potato flour on dough rheological properties and quality of steamed bread. J. Integr. Agr. 2016, 15, 2666–2676" }, { "key": "ref19", "doi": "10.1007/s12230-018-9690-9", "unstructured": "Zeng, F.; Liu, H.; Yu, H.; Cheng, J.; Gao, G.; Shang, Y. Effect of potato flour on the rheological properties of dough and the volatile aroma components of bread. Am. J. Potato Res. 2018, 96, 69–78" }, { "key": "ref20", "doi": "10.1007/s40502-014-0117-4", "unstructured": "Raigond, P.; Singh, B.; Gupta, V.K.; Singh, B. Potato flavour: Profiling of umami 50-nucleotides from indian potato cultivars. Indian J. Plant Physiol. 2014, 19, 338–344" }, { "key": "ref21", "doi": "10.1007/s11947-019-02280-4", "unstructured": "Bai, J.; Cai, J.; Tian, X. Crust Formation and Microstructural Changes of Gingko Biloba Seeds During Drying. Food Bioprocess Technol. 2019, 12, 1041–1051" }, { "key": "ref22", "doi": "10.1016/j.fbp.2014.07.008", "unstructured": "Wang, H.; Zhang, M.; Adhikari, B. Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation. Food Bioprod. Process. 2015, 94, 507–517" }, { "key": "ref23", "doi": "10.1016/j.biopha.2003.12.006", "unstructured": "H. Tapiero et al. The role of carotenoids in the prevention of human pathologies Biomed. Pharmacother.(2004)" }, { "key": "ref24", "doi": "10.1016/s0260-8774(01)00095-4", "unstructured": "G. Giovanelli et al. Water sorption, drying and antioxidant properties of dried tomato products J. Food Eng.(2002)" }, { "key": "ref25", "doi": "10.1016/j.jfoodeng.2004.02.031", "unstructured": "A.M. Goula et al. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties J. Food Eng. (2005)" }, { "key": "ref26", "doi": "10.1016/j.jfoodeng.2005.02.023", "unstructured": "A.M. Goula et al. Prediction of lycopene degradation during a drying process of tomato pulp J. Food Eng.(2006)" }, { "key": "ref27", "unstructured": "Sivaraj, N., Pandravada, S. (2005) Morphological diversity for fruit characters in bottle gourd germplasm from tribal pockets of Telangana region of Andhra Pradesh, India. Asian Agri-History, 9, 305" }, { "key": "ref28", "unstructured": "Bhalla, T.C. (2007). Traditional foods and beverages of Himachal Pradesh. 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Journal of the Science of Food and Agriculture, 92, 1848- 1854" }, { "key": "ref32", "doi": "10.1088/1755-1315/756/1/012015", "unstructured": "Ahmad, M. D., and I. Ahmad. “Study and quality evaluation of candy prepared by using bottle gourd.” IOP Conference Series: Earth and Environmental Science. Vol. 756. No. 1. IOP Publishing, 2021" } ], "record": { "registrant": "Longman Publishers", "registered": "2024-02-16", "updated": "2026-09-17", "issue_number": 1, "source": "crossref-api", "source_agency": "Crossref (member 25296)" } }, "url_after": "https://www.jst.org.in/index.php/pub/article/view/682", "sha256_before": null, "sha256_after": "2539c0e7ea857385254f21d5b75db678b135af170f8a88235dd4651fbc6ed03b" }, { "seq": 2, "kind": "update", "at": "2026-09-29 23:59:47", "by": "Administrator (admin)", "by_kind": "user", "note": "record re-read from api.crossref.org", "changes": [ { "path": "agents.0.name.family", "from": "Swarnima Singh ", "to": "Swarnima Singh" }, { "path": "agents.0.name.given", "from": "Swarnima Singh ", "to": "Swarnima Singh" }, { "path": "container.titles.0.value", "from": "Journal of Science & Technology", "to": "Journal of Science & Technology" } ], "record_after": { "format": "smartscholars-doi-metadata/1.0", "doi": "10.46243/jst.2023.v8.i06.pp25-38", "referent": "Creation", "type": "JournalArticle", "structural_type": "Digital", "modes": [ "Visual" ], "characters": [ "Language" ], "titles": [ { "value": "Empower Teenagers and Farmers about Food Preservation and Processing Technique", "type": "PrincipalTitle", "lang": "en" } ], "identifiers": [ { "type": "DOI", "value": "10.46243/jst.2023.v8.i06.pp25-38" } ], "agents": [ { "role": "author", "name": { "given": "Swarnima Singh", "family": "Swarnima Singh" }, "sequence": "first" }, { "role": "publisher", "name": { "org": "Longman Publishers" } } ], "dates": { "published": "2023-08-07", "date_type": "PublicationDate", "online": "2023-08-07" }, "language": "en", "container": { "type": "Journal", "titles": [ { "value": "Journal of Science & Technology", "type": "PrincipalTitle" } ], "identifiers": [ { "type": "ISSN", "value": "2456-5660", "medium": "electronic" } ], "volume": "8", "issue": "7", "pages": { "first": "25", "last": "38" } }, "links": [ { "url": "https://www.jst.org.in/index.php/pub/article/view/682", "return_type": "text/html", "primary": true }, { "url": "https://www.jst.org.in/index.php/pub/article/download/682/612", "purpose": "text-mining", "return_type": "application/pdf" }, { "url": "https://www.jst.org.in/index.php/pub/article/download/682/1760", "purpose": "text-mining", "return_type": "application/xml" } ], "abstract": { "value": "This study focuses on food preservation techniques for highly perishable vegetables, specifically potatoes, tomatoes, and bottle gourds. The research aims to conduct a nutritional analysis of the processed products, including potato powder, tomato powder, and bottle gourd murabba. Additionally, sensory analysis will be performed to evaluate the quality and acceptability of the preserved items. Furthermore, a farmer demonstration will be conducted to educate and showcase the preservation techniques to farmers. To assess the nutritional value of the processed products, a detailed nutritional analysis will be carried out. This analysis will include determining the levels of moisture content, ash content, pH, lycopene content, starch, and TSS of the potato powder, tomato powder, and bottle gourd murabba. Also microbial analysis should be done to study the shelf life of product. The findings will provide valuable insights into the nutritional content, potential health benefits and shelf life of these preserved products. Sensory analysis will be conducted to evaluate the sensory attributes of the preserved items. untrained panelists and consumers will participate in the evaluation, assessing factors such as taste, texture, aroma, and overall acceptability. Furthermore, a farmer demonstration will be organized to educate farmers about the preservation techniques. The demonstration will involve step-by-step training on preserving potatoes, tomatoes, and bottle gourds using the sun drying method. Farmers will learn the proper procedures for slicing, drying, and preserving the vegetables, as well as the various applications and benefits of the preserved product. Overall, this research has the potential to enhance food security, reduce waste, and promote sustainable agricultural practices.", "lang": "en" }, "license": { "url": "https://creativecommons.org/licenses/by/4.0", "start": "2023-08-07", "applies_to": "vor" }, "references": [ { "key": "ref1", "unstructured": "Peter A I, John J M and Olaleye ST, 2010. Nutritional Quality Parameters of Dried Tomatoes A.U.J.T. 14 (1): 25-32" }, { "key": "ref2", "doi": "10.1006/fstl.2000.0659", "unstructured": "Negi PS and Roy SK, 2000. Effect of blanching and drying methods on b-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Lebensm.- Wiss. Technol. 33, 295–298" }, { "key": "ref3", "unstructured": "Naikwade PV, Mogle UP and Jadhav BB. 2012a. Preservation of Fenugreek by using improved traditional techniques, Bioscience discovery, 3(1):82-86" }, { "key": "ref4", "unstructured": "Naikwade PV, Sankpal ST and Jadhav BB 2012 b. Preservation of spinach by using improved traditional techniques, Bioinfolet, 9(2):30-36" }, { "key": "ref5", "unstructured": "Chatterjee BN and Maiti S, 1978. Silage and hay making, ICAR, New Delhi" }, { "key": "ref6", "unstructured": "Vyankatrao, Naikwade Pratap, Nya Tyatyasaheb Aathalye Arts, and V. S. R. S. Commerce. “Effect of drying methods on nutritional value of some vegetables.” Proceeding of the National Conference on Conservation of Natural Resources & Biodiversity for Sustainable Development. Biosci. Discov. Vol. 6. 2014" }, { "key": "ref7", "unstructured": "Pragati, Singham, and Birwal Preeti. “Technological revolution in drying of fruit and vegetables.” Int J Sci Res 3.10 (2014): 705-11. Pragati, Singham, and Birwal Preeti. “Technological revolution in drying of fruit and vegetables.” Int J Sci Res 3.10 (2014): 705-11" }, { "key": "ref8", "doi": "10.1016/j.lwt.2004.07.020", "unstructured": "Goula, Athanasia M., and Konstantinos G. Adamopoulos. “Stability of lycopene during spray drying of tomato pulp.” LWT-Food Science and Technology 38.5 (2005): 479-487" }, { "key": "ref9", "doi": "10.1093/9780197610145.003.3363", "unstructured": "AOAC, Association of Analytical Chemists.1984. Moisture in dried fruits. In: Williams S, editor. Official methods of analysis of the Association of Official Analytical Chemists. Arlington, Va.: AOAC. 415p" }, { "key": "ref10", "unstructured": "Delia, B.; Rodriguez-Amaya, and Kimura, M. 2004. Harvest Plus Handbook for Carotenoid Analysis. International Center for Tropical Agriculture (CIAT). Series-2. pp. 8-52" }, { "key": "ref11", "unstructured": "Gautam N, Siddiqui U. Carpathian Journal of Food Science and Technology. Carpathian Journal of Food Science and Technology. 2020;12(2):105-111" }, { "key": "ref12", "unstructured": "Stone, C.V. 1985. Sensory Evaluation Prattices. Florida: Academic Press 311p" }, { "key": "ref13", "doi": "10.1016/s0963-9969(99)00059-9", "unstructured": "Shi, J. X.; LeMaguer, M.; Kakuda, Y.; Liptay, A. and Niekamp, F. 1999. Lycopene degradation and isomerization in tomato dehydration. Food Research International, 32(1), 15–21" }, { "key": "ref14", "doi": "10.1007/s40502-014-0117-4", "unstructured": "Raigond, P.; Singh, B.; Gupta, V.K.; Singh, B. Potato flavour: Profiling of umami 50-nucleotides from indian potato cultivars. Indian J. Plant Physiol. 2014, 19, 338–344" }, { "key": "ref15", "doi": "10.1016/j.foodhyd.2022.107802", "unstructured": "Yang, S.; Dhital, S.; Zhang, M.; Wang, J.; Chen, Z. Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles. Food Hydrocoll. 2022, 131, 107802" }, { "key": "ref16", "doi": "10.1007/s11540-018-9354-7", "unstructured": "Dreyer, H. 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