Browsing by Author "Gurkirat Kaur"
Now showing 1 - 5 of 5
Results Per Page
Sort Options
ThesisItem Restricted Cereal Starch Nanoparticles: Preparation, Characterization and Utilization(Punjab Agricultural University, Ludhiana, 2016) Jashandeep Kaur; Gurkirat KaurRaw starch was modified to improve its functional qualities by preparing its nanoparticles. Starch nanoparticles were prepared by two methods –acid hydrolysis (chemical method) and ultrasonication (physical method). Trials were conducted for standardization of parameters of these methods. The best relationship in case of chemical method was magnetic stirring for 7days at 40°C and 5mins of ultrasonication whereas in physical method, ultrasonication for 40mins at amplitude of 40% gave the best results with respect to the size of nanoparticles obtained. The cereal starch nanoparticles were then characterized on the basis of their morphology, particle size, crystallanity, pasting and functional properties. The starch nanoparticles obtained by acid hydrolysis were found in round and oval shapes whereas globular shapes in case in of ultrasonication method. Bimodal peaks were obtained during particle size distribution analysis of both the methods. The crystallanity of starch nanoparticles prepared by both the methods decreased due to the processing. The data for the pasting properties of starch nanoparticles prepared by acid hydrolysis was not achieved which may be due to the excessive disintegration because of prolonged acid treatment, however pasting behavior of the cereal starch nanoparticles prepared by ultrasonication was significantly different from the raw starch. In case of functional properties, the water absorption index, water solubility index and swelling power was significantly higher for cereal starch nanoparticles than raw starch. The starch nanoparticles prepared by ultrasonication (physical method) was used as a fat replacer for the preparation of salad dressing. Three type of salad dressing formulations were prepared: Control (Full fat), with native starch and with cereal starch nanoparticles (as a fat replacer). The prepared salad dressing was analyzed for color, viscosity and sensory attributes. Total 60% of fat was replaced using cereal starch nanoparticles without compromising with its quality characteristics.ThesisItem Open Access Development of functional food products utilizing purple wheat (Triticum aestivum) bran(Punjab Agricultural University, Ludhiana, 2022) Jhans, Bhupinder; Gurkirat KaurFunctional foods are the natural ingredients, fortified, enriched or value-added products which have health beneficial effects beyond their basic nutrition owing to the presence of bioactive compounds. Purple wheat is one such ingredient containing anthocyanins and other polyphenols compartmentalized in the outer regions of the grain. The present study aimed at assessing the functionality of purple wheat bran in different functional foods including pasta, bread and kulfi. Bran was incorporated at 0, 5, 10 and 20 % each in pasta and bread while at 0, 2, 4, 6 and 8 % in kulfi. Resultant products were investigated for compositional profile, functional properties, product quality parameters, tristimulus color profile, textural and structural properties. The results indicated that for pasta, enrichment with purple wheat bran caused significant reduction in minimum cooking time and firmness while due to the effect of fibre, water absorption, volume expansion, gruel solid losses were increased. These changes could be ascribed to higher fibre content interfering with protein matrix allowing accelerated movement of water. Molecular changes were also affected as found in FTIR and SEM analysis. Similarly in bread, purple wheat bran resulted in the dilution of the gluten networking affecting its strength, thus higher levels of bran influenced the loaf volume, height, texture, and other internal and external parameters. In case of kulfi, fibre showed binding ability; however, at 8 % level of bran, the texture was found to be grainy which is not a highly desirable property. All the products exhibited linear increment in the total phenolic content, total flavonoid content, total anthocyanin content and DPPH· radical scavenging activity. On the basis of organoleptic evaluation, pasta and bread enriched up to 15 % and kulfi up to 6 % purple wheat bran were most acceptable and exposed to storage studies. After assessing the biochemical indices of storage and overall acceptability, it was found that pasta was stable for 4 months, bread for 8 days and kulfi for 4 months of storage.ThesisItem Restricted Development of Nano Encapsulated Bioactive Ingredients for their Delivery In Selected Functional Foods(Punjab Agricultural University, Ludhiana, 2022) Sharma, Neha; Gurkirat KaurBioactive compounds are identified with numerous health promoting benefits but their chemically labile nature and poor solubility and low bioavailability limit their direct incorporation into foods. Therefore, the present study is addressed to optimize the conditions for their successful encapsulation and to study the stability and efficacy of developed encapsulated compounds when incorporated into different food models. Three different classes of bioactive compounds, namely curcumin, ɷ-3 fatty acid and anthocyanins were selected as model system for the experimental work. For curcumin, oil in water type nanoemulsions were fabricated using various concentration of oil and emulsifiers by employing ultrasonication method and encapsulation rates as high as 93.60% were achieved. The developed Cur-NE were also identified to exhibit good physical stability and increased bioavailability. Incorporation of developed Cur-NE into pasta offered effective protection to curcumin as higher stability rates were observed with no significant impact on its sensorial properties. For ɷ-3 fatty acid, ultrasonication and spray drying were investigated as encapsulation technologies using different wall materials combinations. Encapsulation rates of 92.30% were achieved and microcapsules were also observed to possess good flow properties and storage stability for a period of 8 weeks. Good in-vitro release rates of 55% were observed for ɷ-3 fatty acid loaded microcapsules under simulated gastro-intestinal conditions. Incorporation of developed ɷ-3 fatty acid loaded microcapsules into mayonnaise was identified with improved retention of α-linolenic acid in it. For anthocyanins encapsulation, water in oil type nanoemulsion were developed using high speed stirring and ultrasonication technology. Different oil and extract proportions were investigated to achieve effective encapsulation. Highest encapsulation rates of 88.03 % were obtained for anthocyanins with good physical stability. Their in vitro release results depicted their efficient resistance under gastric conditions and higher bioaccessibilities under intestinal condition with rapid release rates of 75.16%. FTIR results also confirmed their successful encapsulation into nanoemulsions. A kulfi model was employed to study the effectiveness of antho-NE as its delivery system. Fortified functional kulfi reported higher anthocyanins contents and antioxidant activity with reduced melting rate when compared with control. Sensory scores of the fortified functional kulfi were also found to be acceptable.ThesisItem Open Access Efficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart disease(Punjab Agricultural University, Ludhiana, 2020) Gurkirat Kaur; Navjot KaurFive samples of sunflower seed flour supplemented multigrain bread were prepared by using various multigrain flours such as whole wheat flour, barley flour, oats flour, rice flour and maize flour. Sunflower seed flour was incorporated at five different levels of 2.5, 5, 7.5, 10 and 12.5 percent. The developed samples were organoleptically evaluated and the sample supplemented with 7.5 percent sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60°C for 10-15 minutes. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. Roasting of sunflower seeds resulted in significant increase in carbohydrates, in vitro protein digestibility, phosphorus, magnesium and copper contents. The results revealed that the most acceptable sample had good amount of energy (324.48 Kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for a period of four months. The mean daily intake of milk and milk products and nuts and oilseeds increased significantly (p<0.01) after the intervention period. A significant increase (p<0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed after supplementation. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced to 83.83 Kg, 28.05 Kg/m2, 228.78 mg/dl, 159.78 mg/dl and 174.43 mg/dl respectively. Therefore, sunflower seeds can be utilized in bakery products as a food based approach to reduce their risk of cardiovascular disease.ThesisItem Open Access Synthesis and potential applications of starch nanoparticles derived from Colocasia(Punjab Agricultural University, Ludhiana, 2021) Maninder Singh; Gurkirat KaurIn the present study the properties of raw starch derived from Colocasia were modified by preparing its nanoparticles in order to enhance its functional properties. The method of acid hydrolysis was used to prepare the starch nanoparticles using H2SO4 at concentration of 3.0 M for 7 days. Characterizations including morphology, pasting properties, functional properties, thermal properties, color, viscosity and storage studies of Colocasia starch nanoparticles were carried out. The minimum average particle size ranged from 400-500 nm. The pasting properties of the Colocasia starch nanoparticles were different from raw starch. Water absorption index, water solubility index and swelling power were significantly higher for Colocasia starch nanoparticles. Analyzing the thermal properties, it was inferred that the degree of gelatinization (DG) was improved in Colocasia starch nanoparticles. The Colocasia starch nanoparticles were stored for four months in order to check the storage properties. The moisture content, free fatty acids and water activity of the acid hydrolyzed starch remained under the safe limits during the storage period of 4 months. The starch nanoparticles prepared by acid hydrolysis method were used as emulsion stabilizer in the preparation of muffins at levels ranging from 0, 3, 6, 9 and 12 %. The prepared muffins were analyzed for quality attributes, color and texture and sensory of muffins. Modified acid hydrolyzed Colocasia starch was found to be acceptable at 6% level on the basis of internal and external scoring of muffins as well as the sensory score.