Effects of different drying methods of cauliflower waste on drying time, colour retention and glucoamylase production by Aspergillus niger NCIM 1054

International Journal of Food Science and Technology

Volumn 42, Issue 2, 2007, Pages 228-234

  Oberoi, Harinder Singh ^a   Kalra, Krishan Lai ^b   Uppal, Dewinder Singh ^a   Tyagi, Sanjeev Kumar ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Aspergillus niger NCIM 1054; Colour retention; Dry mycelial weight; Drying methods; Drying time; Glucoamylase activity

Indexed keywords

ASPERGILLUS NIGER; BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 33846854214     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01331.x     Document Type: Article

References (26)

1. Ahmed, J., Shivhare, U.S. & Singh, G. (2001). Drying characteristics and product coriander leaves. Food and Bioproducts Processing, 79, 103-106.
2. AOAC. (2000). Official Methods of Analysis of AOAC International. 17th edn, vol. 2. Gaithersburg, MD: Association of Official Analytical Chemists, P. 14.
3. Barton, L.L., Georgi, C.E. & Lineback, D.R. (1972). Effect of maltose on glucoamylase formation by Aspergillus niger. Journal of Bacteriology, 111, 771-777.
4. Clegg, K. M.(1956). Use of enthrone reagent to the estimation of starch in cereals. Journal of Science of Food and Agriculture, 7, 40-44.
5. Cui, Z.W., Xu, S.V. & Sun, D.W. (2004). Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technology, 21, 563-575.
6. FAOSTAT, Database. (2004). Agricultural Data, http://www.fao.org.
7. Klieber, A. (2000). Chilli spice production in Australia. Rural Industries Research and Development Corporation Final report. Canberra: RIRDC.
8. Krishnamurthy, M.M. & Natarajan, C.P. (1973). Colour and its changes in chillies. Indian Food Packer, 27, 39-44.
9. Kulkarni, M., Motey, R. & Lele, S.S. (2001). Biotechnology in agriculture, industry and environment. In: Proceedings of the International Conference of SAARC countries, organized by Microbiologists Society at Karad, India during December 28-30. Pp. 24-31.
10. Mamo, G. & Gessesse, A. (1999). Production of raw starch digesting amyloglucosidase by Aspergillus sp GP-21 in solid state fermentation. Journal of Industrial Microbiology and Biotechnology, 22, 622-626.
11. Metwally, M., El Sayed, M., Osman, M., Hanegraaf, P.P.F., Stouthamer, A.H. & van Verseveld, H.W. (1991). Bioenergetic consequences of glucoamylase production in carbon-limited chemostat cultures of Aspergillus niger. Antonie van Leuwenhoek, 59, 35-43.
12. Miller, G. (1959). Dinitro salicylic acid reagent for determination of reducing sugars. Analytical Chemistry, 31, 426-428.
13. Nahas, E. & Waldemarin, M.M. (2002). Control of amylase production and growth characteristics of Aspergillus ochraceus. Revista latinoamericana de Microbiologia, 44, 5-10.
14. Nigam, P. & Singh, D. (1995). Enzyme and microbial systems involved in starch processing. Microbial Technology, 17, 770-778.
15. Nindo, C.I., Sun, T., Wang, S.W., Tang, J. & Powers, J.R. (2005). Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officianilis L.). Lebenum-Wiss u Technology, 36, 507-516.
16. Oberoi, H.S. & Kalra, K.L. (2006). Screening of Aspergillus niger isolates for glucoamylase production. Indian Journal of Microbiology, 46, 69-72.
17. Oberoi, H.S., Mahmood Ahmad, K.U., Kaur, J. & Baboo, B. (2005). Quality of red chilli variety as affected by different drying methods. Journal of Food Science and Technology, 42, 384-387.
18. Onayeni, O. & Badifu, G.I.O. (1987). Effect of blanching and drying methods on the nutritional and sensory qualities of leafy vegetables. Plant Foods for Human Nutrition, 37, 291-298.
19. Pandey, A. (1990). Improvements in solid state fermentation for glucoamylase production. Biological Wastes, 34, 11-19.
20. Pandey, A. (1991). Effect of particle size of substrate of enzyme production in solid-state fermentation. Bioresource Technology, 37, 169-172.
21. Pandey, A. & Radhakrishnan, S. (1993). The production of glucoamylase by Aspergillus niger NCIM 1245. Process Biochemistry, 28, 305-309.
22. Pandey, A., Nigam, P., Soccol, C.R., Soccol, V.T., Singh, D. & Mohan, R. (2000). Advances in microbial enzymes, Biotechnology and Applied Biochemistry, 31, 135-152.
23. Pedersen, H., Beyer, M. & Nielsen, J. (2000). Glucoamylase production in batch, chemostat and fed-batch cultivations by an industrial strain of Aspergillus niger. Applied Microbiology and Biotechnology, 3, 272-277.
24. Reddy, C.A. & Abouzied, MM. (1986). Glucose feedback inhibition of amylase activity in Aspergillus sp. and release of this inhibition when cocultured with Saccharomyces cerevisiae. Enzyme Microbiology Technology, 8, 659-664.
25. Selvakumar, P., Ashakumary, L. & Pandey, A. (1998). Biosynthesis of glucoamylase from Aspergillus niger by solid-state fermentation using tea waste as the basis of a solid substrate. Bioresource Technology, 65, 83-85.
26. Wadhwa, M., Kaushal, S.S. & Bakshi, M.P.S. (2005). Nutritive evaluation of vegetable wastes as complete feed for goat buck. Small Ruminant Research (in press). Available online.