Browsing by Author "Parmar, Vijaya"
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ThesisItem Embargo Characterization and Functionality of Oleogels(Punjab Agricultural University, Ludhiana, 2023) Parmar, Vijaya; Sharma, SavitaCurrent research investigation was undertaken to develop, characterize and assess the utilization of oleogels as potential ingredient in commercial products to be used as saturated and trans fat replacements. Oleogels were designed by employing two techniques (a) direct dispersion method using beeswax and candelilla wax at 6, 9 and 12 % and (b) indirect dispersion method using varying ratios of stearic acid: soy lecithin; at 7:3; 5:5; 7:5 to be individually combined with virgin coconut oil (VCO), rice bran oil (RBO) and mustard oil (MO). The developed oleogels were characterized for techno-functional parameters such as oil loss, color analysis, textural profile, rheological parameters, morphological details via confocal laser scanning microscopy and crystal properties (FT-IR and XRD). The indirect dispersion method showed better crystal formation, gel stability and storage capabilities, hence oleogelator combination of stearic acid: soy lecithin (7:3) was optimized for the development of combination oleogels such as RBO+VCO; VCO+MO; MO+RBO; VCO+MO+RBO which were examined for compositional analysis, bioactive components, lipid quality characteristics, crystal morphology, oil loss and storage stability. Among the optimized oleogels, rice bran oleogels showed balanced fatty acid composition, highest total phenols and moderate levels of total flavonoids. It also showed highest iodine value and moderate levels of saponification value. Hence, rice bran oleogel was selected as the most suitable oleogel to be utilized in different commercial products by replacing conventional fat at 25, 50, 75 and 100 %. On evaluation, 25 % in chocolate spread, 50 % in pinni and muffins and 75 % in cookies were found acceptable. However, foaming appeared in chocolate spread at 50 % and bitterness, soapiness was observed in muffin above 50 % replacement of conventional fat. Consequently, this study testified the functionality of oleogels in commercial food products.ThesisItem Open Access Mineral fortification of chapatti and jaljeera with drumstick (Moringa oleifera L.) leaf powder(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Parmar, Vijaya; Anil KumarMicronutrient deficiencies are more common in developing countries of the world mostly affecting young children and women. To prevent such nutrient deficiencies in a population, food fortification can be used to add key vitamins and minerals in food. Moringa oleifera also called “sehjan” is a native Indian tree. It has been reported to have high nutritional content especially protein, calcium, iron and beta carotene. Therefore, an attempt was made to fortify Indian staple food like chapatti and a refreshing beverage jaljeera with the addition of Moringa oleifera leaf powder (MLP). The present investigation was undertaken to optimize formulation for fortified chapatti and fortified jaljeera with maximum iron and calcium content without compromising on the sensory attributes of the product. The levels of independent variables viz. moringa leaf powder (MLP) 10 to 20 g; chenopodium leaf powder (CHP) 4 to 8 g; chickpea leaf powder (CKP) 4 to 8 g and wheat flour (WF) 50 to 80 g were decided to obtain fortified chapatti whereas levels of lemon juice (LJ) 6 to 10; and MLP 1 to 3 g were decided for jaljeera beverage based on preliminary study. The fortified chapatti and fortified jaljeera were optimized by using CCRD (Central Composite Random Rotatable design) of RSM (Response surface methodology) and the fortified samples of chapatti and jaljeera during experiments were subjected to physico-chemical and sensory evaluation. Results revealed that in case of fortified chapatti, effect of MLP was highly significant (p<0.01) at linear level for iron, calcium, beta carotene, protein, appearance, texture while overall acceptability was found significant at quadratic level. Effect of WF for iron, calcium, beta carotene and protein was negatively correlated (p<0.01) whereas for appearance, texture and overall acceptability it was positively correlated (p<0.01) at linear level. Effect of CHP and CKP was observed to be significant (p<0.05) at linear level for overall acceptability and highly significant (p<0.01) for appearance. Effect of CKP was significant (p<0.05) at linear level for calcium, iron and highly significant (p<0.01) at linear level for beta carotene and protein. CHP was found significant (p<0.05) at linear level for beta carotene and protein. Effect of WF at quadratic level was found to be significant (p<0.05) for texture and calcium content. However, in case of jaljeera beverage results have shown that MLP was observed to be highly significant (p<0.01) for appearance, iron, calcium and beta carotene at linear level and at quadratic level for taste and beta carotene. LJ effect was found to be highly significant (p<0.01) for aroma and calcium at linear level and significant (p<0.05) at quadratic level for taste, overall acceptability and calcium. It can be concluded on the basis of this study that addition of MLP (20.00 g), CHP (4.7 g), CKP (4.0 g) and WF (53.106 g) in fortified chapatti and MLP (2.5 g), LJ (6.699 ml) in fortified jaljeera was found effective in increasing the calcium, iron and beta carotene concentration. But, levels of MLP more than these lower down the overall acceptability of the fortified chapatti and jaljeera because addition of MLP caused unpleasant aroma and bitter taste which was masked by the addition of CHP and CKP in chapatti and using lemon juice in jaljeera. Hence, an optimized and acceptable product was obtained with 6.7 times and 16.9 times increase in Fe content and 6.6 times and 2.3 times increase in Ca content in fortified chapatti and fortified jaljeera, respectively.