Browsing by Author "Davinder Kaur"
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ThesisItem Open Access Antioxidative defence system and protein profiling in relation to water deficit stress in chickpea cultivars differing in rooting system(Punjab Agricultural University, Ludhiana, 2016) Davinder Kaur; Grewal, Satvir KaurThe study was conducted to appraise the influence of water defi¬cit stress conditions on antioxidative defence system and physiology in different tissues such as roots, leaves, nodules, pod wall and seeds at various stages of vegetative and reproductive growth under field conditions; and roots, shoots and cotyledons at 7 days after germination under laboratory conditions, in two chickpea cultivars differing in rooting behaviour, ICC4958 (deep rooted) and ILC3279 (shallow rooted). The major physiological traits contributing to water deficit stress tolerance in ICC4958 are increase in root area, decrease in leaf area index and early flowering while in ILC3279 decrease in root area and an increase in leaf area index were observed. The physiological adaptation of ICC4958 was also accompanied by biochemical adjustments, like increase in specific activities and expression of antioxidative enzymes such as superoxide dismutase, peroxidase, ascorbate peroxidase, glutathione reductase and catalase; and non enzymatic antioxidants like ascorbic acid, proline, stress induced proteins and compatible osmolyte glycine betaine. Increase in antioxidant enzymes, non enzymatic antioxidants and proteins in ILC3279 was less as compared to ICC4958. Better ability of ICC4958 to combat water deficit stress induced oxidative stress relative to ILC3279 was also revealed by more prominent increase in reducing power, ferric reducing ability and capacity to scavenge DPPH, superoxide and OH free radicals. Lower MDA (malondialdehyde) content and MPI (membrane permeability index) in ICC4958 might be responsible for less damage under water deficit stress as compared to ILC3279.ThesisItem Restricted Assessment of quality and stability of ginger incorporated ice cream(Punjab Agricultural University, Ludhiana, 2014) Davinder Kaur; Bajwa, UshaThe investigation was carried out with the objective to study the acceptability of different forms of ginger in ice cream, to examine the quality characteristics and to assess the shelf life of the product. Ice cream was prepared by incorporating ginger juice and paste at levels from 2 to 8 per cent, candy from 5 to 20 per cent and powder from 0.5 to 2 per cent in the aged mix. The samples were analyzed for physico-chemical properties, sensory quality and melting characteristics. The total solids, fat, protein and overrun decreased while antioxidant activity, total phenols and specific gravity increased with the incorporation of ginger juice and paste. The total solids, fibre, antioxidant activity, total phenols and specific gravity increased and fat and overrun diminished with the inclusion of ginger candy and powder. The titratable acidity was increased with the inclusion of juice and powder whereas it decreased with paste and candy. The first dripping time increased and the melting rate of ice cream was reduced significantly (p<0.01) with augmented incorporation of processed ginger products. The scores for sensory attributes of appearance/color, body and texture, mouthfeel, flavour and overall acceptability differed significantly at varied levels of ginger incorporation. Ice cream with 6 per cent juice, 4 per cent paste, 10 per cent candy and 1 per cent powder obtained highest overall acceptability scores. The total solids, acidity and first dripping time increased whereas antioxidant activity, total phenols and sensory scores decreased during storage of 90 days at -18±2°C. The standard plate count was decreased and psychrophillic count increased during storage. All the samples were found to be safe throughout the storage period.