Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810114731
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dc.contributor.advisorSahoo, Nihar Ranjan-
dc.contributor.authorBISWAL, SAMIR RANJAN-
dc.date.accessioned2019-07-16T05:53:56Z-
dc.date.available2019-07-16T05:53:56Z-
dc.date.issued2019-
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810114731-
dc.descriptionTh-5665en_US
dc.description.abstractCommercial processing of cashew nuts involves a number of steps that yield about 25 - 40 % of broken kernels of different grades with lower commercial value. Experiments were planned to optimize the process parameters for preparation of cashew-nut butter using these broken kernels for further value addition. Roasting was carried out at three different temperature conditions of 120°C, 130°C and 140°C for different time intervals starting from 5 min up to 30 min. Based on color values, moisture content, browning index and visual observation, three roasting combinations were selected from above for further processing into cashew nut butter. Roasting at 120°C for 30 min, 130°C for 20 min and 140°C temperature for 5 min were found to be acceptable and roasted samples from these trials were subjected to further processing into cashew nut butter. Sensory studies of these three samples showed that the butter developed from roasting condition of 130°C for 20 minutes, scored the highest values. The developed cashew nut butter was uniform brown in color and having pleasant cooked flavour. During storage of cashew nut butter oil, separation and development of free fatty acid were common problems. To combat these problems, additives like guar gum (stabilizer)-0 to 2 % level, glyceryl monostearate (emulsifier)-0 to 1.5 % level along with fixed level of vegetable oil-2%, antioxidant butylated hydroxy anisole (BHA-0.2%), sugar-8% and common salt- 0.1% were added. After sensory studies it was found that the sample with 1% emulsifier and 2% stabilizer as guar gum gave the best result. Cashew nut butter was prepared from the above combination and further storage studies were done in PET and glass bottles under ambient condition. Different physico-chemical parameters like moisture content, free fatty acid, oil separation and peroxide values were studied. The observations were taken at 1 month interval for 3 months. Moisture content after 3 months of ambient storage was found to be 0.93% in glass bottle. The increase in FFA was minimal for the sample kept in glass bottle, which was due to the increase in stabilizer level available interacted and created a network that entrapped oil, as well as an increased surface area allowed possible interactions and adsorption of oil at the polymer interface. ANOVA analysis showed that both the FFA and peroxide values showed significant increase upto 3 months (p<0.05) but there was no significant change among the type of packaging materials used for the study i.e., PET and Glass bottles.en_US
dc.language.isoenen_US
dc.publisherOrissa University of Agriculture and Technology, Bhubaneswaren_US
dc.subjectnullen_US
dc.titleDEVELOPMENT OF PROCESS PROTOCOL FOR CASHEW-NUT BUTTERen_US
dc.typeThesisen_US
dc.pages54en_US
dc.subProcessing and Food Engineeringen_US
dc.themeDEVELOPMENT OF PROCESS PROTOCOLen_US
dc.keywordsCashew nuts, Roasting, Grinding, Sensory, Color values, Browning index, Moisture content, oil separation, Free fatty acid, Peroxide value, Storageen_US
dc.these.typeM.Tech.en_US
Appears in Collections:Thesis

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