Browsing by Author "KIRTI RAMESH JALGAONKAR"
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ThesisItem Open Access Development of Pearl Millet Based Pasta as a Functional Food(DIVISION OF FOOD SCIENCE AND POSTHARVEST TECHNOLOGY ICAR-INDIAN AGRICULTURAL RESEARCH INSTITUTE NEW DELHI – 1, 2016) KIRTI RAMESH JALGAONKAR; S. K. JhaThe present investigation was carried out to develop pasta as functional food using either pearl millet flour (PMF) or a blend of wheat semolina (WS) and PMF. To begin with, the effect of thermal treatments (roasting and hydro-thermal) of pearl millet on flour quality was evaluated during storage at ambient condition. Subsequently, effects of pearl millet flour particle size (815-157 μm), blend composition of wheat semolina and pearl millet flour on pasta quality were determined. The influence of extrusion operating conditions (barrel temperature (50- 90°C), feed moisture content (25-35%), feeder speed (8-16 rpm) and screw speed:feeder speed ratio (8-12) on pasta quality prepared from flour blend was studied through response surface methodology (CCRD design). Quality of pasta prepared using either depigmented pearl millet flour, or through addition of functional ingredients (5, 15 and 25% DSF; 5, 10 and 15% CP; 5, 10 and 15% MPP; 3, 5 and 8% MLP) were evaluated. The quality changes during storage of pasta for 6 months were determined too. It was observed that hydro-thermal treatment (hot water boiling for 15 min) of pearl millet grain was able to check the development of bitter taste in flour and extend its shelf life up to 2 months at ambient storage condition. Preparation of pasta using 100% PMF was not found possible as the pasta could not retain structural integrity after cooking. Among different particle sizes of flour tested, 463 µm size of PMF was found more appropriate for making pasta. Blend composition of 50:50 (WS:PMF) was found suitable for making pasta with better nutrition and acceptable quality. Although, 70:30 blend composition was more acceptable with better colour and quality parameters. The optimum extrusion condition for development of pasta using 50:50 blend composition with acceptable quality (minimum cooking loss and cooking time; maximum swelling capacity, hydration capacity, hardness, springiness and chewiness) was found to be 70°C barrel temperature, 30% (w.b.) feed moisture content, 12 rpm feeder speed, and 10 screw speed:feeder speed. For making functional pasta, incorporation of up to 15% DSF, 10% CP, 5% MPP and 3% MLP in the blend composition of 50:50 (WS:PMF) were found to be suitable.ThesisItem Open Access STUDIES ON PEEL OIL EXTRACTION FROM FRUITS OF SELECTED SPECIES OF CITRUS STORED UNDER DIFFERENT CONDITIONS(IARI, DIVISION OF POST HARVEST TECHNOLOGY, 2010) KIRTI RAMESH JALGAONKAR; S. K. JhaPhysical characteristics like moisture content, PLW, peel thickness, colour, puncture and cutting forces of four different citrus species namely, Jatti khatti (Citrus jambhiri Lush.), Soh sarkar (Citrus karna Raf.), grapefruit (Citrus paradisi Macfad.), pummelo (Citrus grandis Osbeck) stored at ambient and refrigerated conditions were determined. It was found that there were significant differences in physical characteristics among the citrus species viz pumello, grapefruit, Soh sarkar and Jatti khatti. It was observed that the pummelo had the largest fruit size (106.41 x 112.35 mm) whereas the size of Soh sarkar, grapefruit, Jatti khatti were 86.52 x 84.20 mm, 79.96 x 70.65 mm, and 63.68 x 59.82 mm respectively. It was also revealed on the basis of PLW (10%) that Jatti khati, Soh sarkar, grapefruit and pummelo could be stored upto 4, 3, 8 and 10 days, respectively in ambient condition but in refrigerated condition the storage life could be extended in Soh sarkar and pummelo up to 20 and 25 days days, and in Jatti khatti and grapefruit up to 15 and 30 days, respectively. These physical characteristics were also significantly affected by storage days as well as storage conditions. Citrus fruits stored at ambient condition deteriorated more rapidly than the refrigerated fruit. As soon as physiological loss in weight of fruit increased, moisture content, peel thickness as well as juice percentage of fruit increased and also changed occur in peel colour in both the storage conditions. Less puncture as well cutting force were required in all four species in refrigerated condition than ambient condition.