Browsing by Author "ASHU"
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ThesisItem Open Access DEVELPOMENT OF MICROPROCESSOR BASED SYSTEM FOR THE MEASUREMENT AND MONITORING OF PHYSIOLOGICAL PARAMETERS IN HUMAN BEINGS(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 1997) ASHU; GROVER, DINESH09052017_0002_0020_Abstract.pdfThesisItem Open Access TECHNOLOGY OF GLUTEN FREE MULTIGRAIN VERMICELLI KHEER AND ITS INSTANT MIX(ICAR-NDRI, KARNAL, 2021) ASHU; KAUSHIK KHAMRUIThe present investigation was carried out with the aim of developing gluten free multigrain vermicelli (GFMV) kheer and its instant mix using vermicelli prepared from combination of amaranth, rice, green gram and cassava flour. Hydrothermal treatment of amaranth, rice and green gram grains by subjecting them six minutes of steaming was found to be optimum based on maximization of peak, trough, breakdown, final and setback viscosity of flours. Response surface methodology was used to optimize the level of ingredients for vermicelli preparation and the combination with 60.5% of amaranth flour, 22% of rice flour, 13.5% of cassava flour and 4% of green gram flour yielded highest desirability (0.859) hence selected as optimized combination. Further treatment of the dough with Carboxyl esterase enzyme @ 1.5% resulted in a fibrous structure with few visible starch granules deeply embedded in the protein matrix. The entire dough surface appeared to be coated with smooth protein film with lowest cooking loss (0.2%) and maximum sensorial attributes. Steaming of wet vermicelli strands before drying for 15 minutes, exhibited good integrity, improved rate and completeness of hydration, lower cooking loss. Drying temperature of 80o C/2 hr resulted in proper removal of moisture from vermicelli while retaining its shape and integrity. Scanning electron microscopy study effectively described the changes in protein and starch interaction in dough due to the combined action of hydrothermal and enzymatic treatment. Addition of 0.30% of xanthan gum helped to enhance the instant attributes of the vermicelli by improving the water holding capacity (293%), swelling index (4.59%), cooking weight (98.73g) and minimizing cooking time to 7 minutes and cooking loss to 0.4%. The technology for instant GFMV kheer mix powder was developed by spray drying (inlet air and out let air temperatures 175±5° and 80±3°C, respectively) of mixture of concentrated (35% TS) milk with 3% fat and 9% SNF added with 0.03% multigrain flour followed by drying blending of powdered sugar and BHA. Reconstituted GFMV kheer was standardized by solubilizing the spray dried powder with water ratio of 1:5, addition of vermicelli @ 10% of reconstituted milk and cooking for 7 minutes. Gluten free multigrain vermicelli contained high amount of protein (14.32%), fat (2.64%), iron (7.11 mg), calcium (120.81 mg), magnesium (180.72 mg) and zinc (1.49 mg/100g) which were found to be much higher as compared to commercially available wheat-based vermicelli. In-vitro protein digestibility of gluten free multigrain vermicelli was also found to be much higher (76.53%) than commercial wheat vermicelli (49.42%). Shelf life of instant kheer mix powder packed in paper laminated HDPE pouches was observed to be six months and when packed in metallized polyester LDPE pouches was seven months at 30oC. In consumer acceptance study, it was found that maximum number of consumers (36%) rated the developed product as “very good”, 32% as “excellent” and 24% consumers rated as “good” and 8% rated as “fair” degree of liking. About 89% of the consumers were willing to buy instant GFMV kheer mix due to its convenience and high nutritional value. Cost of production per kg of instant GFMV kheer mix packed in metallized polyester LDPE pouches was estimated to be Rs.295.