Browsing by Author "Bajaj, Malika"
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ThesisItem Open Access Nutritional evaluation and utilization of ber (Ziziphus Mauritiana Lamk.) powder for the development of value added products(CCSHAU, 2013) Bajaj, Malika; Boora, PinkyThe present investigation was carried out to develop powders from three varieties of ber namely Gola, Kaithali and Umran, to study sensory, physico-chemical, nutritional and shelf-life properties of powder, to utilize the prepared powder for the development of value-added products and study their nutritional, sensory and shelf-life properties. The acidity, total soluble sugars/acid ratio and browning of powders ranged from 2.09 to 2.19 per cent, 8.82 to 9.66 and 0.08 to 0.09, respectively. The moisture, crude protein, crude fat, crude fiber and ash content of ber powders varied from 5.21 to 5.68, 6.92 to 7.83, 0.99 to 1.07, 3.52 to 3.91 and 4.27 to 4.49 per cent, respectively. The total soluble sugars, reducing sugars and nonreducing sugars content of powders ranged from 19.08 to 20.17, 3.61 to 3.98 and 15.47 to 16.19 per cent, respectively. The calcium, iron, magnesium and zinc content of powders varied from 148.56 to 153.63, 17.87 to 18.65, 84.43 to 90.33 and 0.91 to 0.98 mg/100g, respectively. The ascorbic acid and β-carotene content of powders varied from 46.77 to 48.23 and 2.38 to 2.94 mg/100g, respectively. The in-vitro protein and starch digestibility of powders ranged from 76.53 to 78.53 per cent and 40.13 to 41.80 mg maltose released/ g powder, respectively. Significant differences were observed for acidity, total soluble sugars/acid ratio, crude protein, crude fat, crude fiber, total soluble sugars, non-reducing sugars, calcium, iron, ascorbic acid, β-carotene and in-vitro protein and starch digestibility. All the powders were studied for shelf-life for two months and were found to be organoleptically acceptable during storage. Powder of Umran variety of ber was used for the development of value-added products based on its sensory evaluation, high total soluble sugars/acid ratio, high protein content, high carbohydrate content, high mineral content like calcium, iron and magnesium, high ascorbic acid content, high in-vitro protein and starch digestibility. The products were developed under four categories which included traditional (custard and kheer), baked (biscuits and cake), extruded (pasta and noodles) and unfermented beverage (RTS beverage). The products were developed using 10, 20, 30, 40 and 50 per cent ber powder except in RTS beverage where supplementation level was up to 40 per cent only. All the products were organoleptically acceptable. All the baked products had good acceptability scores. The traditional products and extruded products were best acceptable up to 30 per cent supplementation while and unfermented beverage up to 20 per cent supplementation with ber powder. All the developed products were nutritionally analyzed. Results of nutritional analysis indicated that all the nutrients content increased as the supplementation level of powder increased except the protein content of baked and extruded products. Significant differences in various nutrients content were observed after increased supplementation. The products like biscuits, pasta, noodles and RTS beverage were studied for shelf-life. All the stored products were organoleptically acceptable except RTS beverage prepared using 40 per cent ber powder. Biscuits prepared with 10, 20 and 30 per cent and pasta, noodles and RTS beverage prepared with 10 and 20 per cent ber powder were best acceptable among all during storage.ThesisItem Open Access Nutritional evaluation of rice bean [Vigna Umbellata] and its utilization for the development of value-added products(CCSHAU, 2009) Bajaj, Malika; Sehgal, SalilThe present investigation was carried out on four varieties of rice bean to study their physico-chemical characteristics, nutritional composition and effect of processing (viz. soaking, pressure cooking, germination and fermentation) on nutritional composition. The study also included the development of value added products and assessment of their organoleptic acceptability and shelf life. Moisture, crude protein, ash, crude fiber and fat of selected rice bean varieties ranged from 10.53 to 12.20 per cent, 19.25 to 20.42 per cent, 3.53 to 3.87 per cent, 3.00 to 3.60 per cent, 2.27 to 3.33 per cent, respectively in all the rice bean varieties. Starch, total soluble sugars, reducing sugars and non-reducing sugars varied from 60.75 to 66.75 g/100g, 3.92 to 4.25 g/100g, 217.00 to 258.67 mg/100g and 3.91 to 4.02 g/100g, respectively. The in-vitro starch digestibility and in-vitro protein digestibility of rice bean ranged from 22.20 to 32.00 mg maltose released/g and, 52.10 to 56.77 per cent, respectively. Rice bean varieties contained 2.95 to 3.59 mg/100g zinc, 0.63 to 1.32 mg/100g copper, 326.67 to 355.67 mg/100g calcium and 6.15 to 7.24 mg/100g iron. The anti-nutritional factors like phytic acid, trypsin inhibitor activity, polyphenol and saponin content of rice bean were observed to range from 1024.33 to 1034.13 mg/100g, 56.60 to 60.40 TIU/g, 914.33 to 928.33 mg/100g, 2094.67 mg/100g to 2113.33 mg/100g, respectively. The true protein and non-protein content of rice bean varied from 3.00 to 3.35 and 0.08 to 0.10 per cent, respectively. Significant increase in in vitro digestibility of starch was observed on soaking (5.55 to 12.61 per cent), pressure cooking (25.16 to 37.84 per cent), germination (43.62 to 57.07 per cent) and fermentation (72.02 to 75.00 per cent). The per cent increase in in vitro digestibility of protein was observed to be 12.15 to19.16 after soaking, 27.53 to 33.34 after pressure cooking, 42.10 to 52.65 after germination and 53.02 to 63.01 after fermentation. Fermentation resulted in significant reduction of all the minerals and anti-nutrients followed by germination, pressure cooking and soaking. All the processes resulted in slight changes in proximate composition, true protein nitrogen and non protein nitrogen content. Starch content decreased significantly during germination and fermentation while slightly after soaking and pressure cooking. Significant increase in total soluble sugars was observed in all the processing techniques except soaking. Value added products developed using rice bean included dhal, pulao, wadi, idli, dhokla, tikki, cutlet, chat, ladoo, burfi, halwa, sev, mathi, vada,cake, sweet and salty biscuits, kaju biscuits and nan-khatai. All the products were found to be organoleptically acceptable and acceptability scores were in the category of ‘liked very much’ and ‘liked moderately’. Shelf life atudy of products namely wadi, ladoo, sev, mathi, sweet and salty biscuits, kaju biscuits and nan-khatai for one month indicated that organoleptic acceptability of wadi, sweet and salty biscuits, kaju biscuits and nan-khatai remained in the category of ‘liked moderately’ till 30th day whereas mathi and nan-khatai were acceptable upto 20th day. Fat acidity, free fatty acids and peroxide value increased with increase in storage period in all the products. Use of rice bean after processing and its value added products can contribute good amount of nutrients in the diet of masses.