Browsing by Author "Mathur, Monika"
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ThesisItem Open Access Development and evaluation of low fat fried dough and batter based traditional snacks(CCSHAU, 2008) Mathur, Monika; Grewal, Raj BalaThe present study was carried out to reduce the fat content of selected traditional fried snacks and to find out the effect of various hydrocolloids on quality these snacks. Effect of incorporation of hydrocolloids on farinographic and pasting characteristics of flour were studied. The process for preparation of Samosa, Matar, Gujia, Suhali, Pakora and Sev was standardized. Various concentration of hydrocolloids viz. guar gum, gum tragacanth, pectin, CMC, gum acacia and gum ghatti were used for preparation of these snacks. The fried snacks were assessed for hardness, colour (L, a & b), fat content and sensory characteristics. Acceptable snacks containing lowest fat content were also evaluated for nutritional composition and water activity. Viscosity of all hydrochlorides except CMC increased with increase in concentration and also increased with increase in shear rate; except 0.75% CMC and 0.75 & 1.00% guar gum. Viscosity of CMC and guar gum at higher concentration decreased with increase in shear rate. Incorporation of these hydrocolloids in flour resulted in increase in dough development time, and no change in stability of flour. However, increaser in mixing tolerance index of flour with incorporation of guar gum, CMC pectin and gum ghatti, and increase in time to breakdown as well as farinographic quality number was with addition of guar gum, pectin, gum tragcanth and gum acacia was noticed, no change in these parameters were observed with use of other hydrocolloids. Incorporation of the hydrocolloids drastically increased the peak viscosity, holding strength, breakdown, final viscosity and set back where as decreased the pasting temperature significantly. The fried products viz. samosa, matar, gujia, suhali, pakora and sev prepared with or without use of various levels of hydrocolloids were adjudged ‘liked moderately’ to ‘like very much; incorporation of hydrocolloids had no effect on sensory characteristics of these snacks except the colour and appearance of pakora. With use of these hydrocolloids significant decrease in fat absorption during frying of these snacks was found as a result the snacks prepared by use of the hydrocolloids contained less fat as compared to control. Except suhali, changes in texture of these snacks was observed i.e. hardness of the snacks increased with increase in concentrations of hydrocolloids. L value of all the snacks increased with higher level of hydrocolloids except gum ghatti where as no change in a & b value was observed. As a result darkening of colour of these snacks except sev was found with sue of gum ghatti. These snacks contained 2.3-30.3g moisture, 6.2-16.7g protein 13.1-17.1g fat, 0.86-2.60g ash, 0.60-2.8g fiber, 64-75g carbohydrate and 450-479 Kcal energy. The water activity of these snacks ranged between 0.16 to 0.77. The result of the study indicate that without adversely affecting the physical and sensory characteristics of fried snacks fat content can be reduced.ThesisItem Open Access Development and evaluation of protein and fibre enriched composite bars(CCSHAU, Hisar, 2021-03) Mathur, Monika; Anju KumariThe present investigation entitled “Development and evaluation of protein and fibre enriched composite bars” was carried out to evaluate the physico-chemical and functional properties of grains and processed fruits & vegetables, for standardization of protein and fibre enriched composite bars. Composite bars were standardized by trial and error method using various proportions of puffed rice and barley, flaked maize and oat, popped amaranth and sorghum, roasted chickpea, groundnut and sesame seeds along with osmotic dehydrated carrot, pumpkin, lemon peel and kinnow peel candies further blended with chunked mango, carrot and bottle gourd powders. Among processed fruits and vegetables, carrot powder had the highest fat, ash and fibre, although total phenolic and antioxidant activity were highest in lemon peel candy. Rice, maize and amaranth based composite bars along with jaggery (40%), chickpea (14%), oat flakes (10%) were adjudged best. Groundnut was most preferred for rice and maize based composite bars, whereas for amaranth based bars sesame seeds were selected. Carrot powder (6%) and whey protein isolate (6%) were supplemented in rice, maize and amaranth based composite bars, for fibre enrichment (CB1, CB2, and CB3) and protein enriched (CB4, CB5 and CB6) composite bars, respectively. Enriched bars were packed in aluminium laminated foil, metalized polyester and polypropylene packages. Packed enriched bars were stored for three months at room temperature. Lowest phytic acid and tannins were observed in CB1. Highest bulk density was recorded in CB2. Crude fat, ash, crude fibre, insoluble fibres and total phenolics were observed highest in CB3. Moisture and crude protein were highest in CB4 (6.99%) and CB5 (17.50%), respectively. Whereas maximum energy calcium, iron, zinc, total soluble fibre and antioxidant activity were observed maximum in CB6. Amaranth based protein enriched bar (CB6) and fibre enriched (CB3) were most acceptable bars during storage. Maize based protein enriched composite bar (CB5) had the highest protein whereas, highest fibre was exhibited in fibre enriched composite bar CB3. Minimum changes in terms for color, aroma, taste and texture was observed in the metalized polyester package. No microbial contamination was observed during the storage of all composite bars. Protein and fibre enriched multigrain composite bars contribute to the better nutrition and health benefits to the consumer.