Browsing by Author "Pushpa Bharathi"
Now showing 1 - 4 of 4
Results Per Page
Sort Options
Institutional PublicationsItem Open Access Cashew apples for better utilization(University of Agricultural Sciences Bangalore, 1990) Vaidehi. M. P.; Shivaleela. H. B.; Pushpa Bharathi; Sheila Thomas; Nagaraju. A . P.; Khan. M. M.; Venkataram. M. N.; Krishnappa. K. M.ReportsItem Open Access Cashew apples for better utilization(University of Agricultural Sciences, Bangalore, 1990-12-30) Vaidehi, M.P.; Shivaleela, H.B.; Pushpa Bharathi; Sheila Thomas; Nagaraju, A.P.; Khan, M.M.; Venkataram, M.N.; Krishnappa, K.M.ThesisItem Open Access Formulation of little millet (Panicum millare) based composite mix and its quality evaluation(UAS, Dharwad, 2010) Shaila Kurrahatti; Pushpa BharathiThe present investigation was undertaken in the Department of Food Science and Nutrition, University of Agricultural Sciences, Dharwad. Composite mixes were developed using little millet or cereals (wheat, rice and sorghum), pulses (green gram dhal and bengal gram dhal), oilseed (peanut) and green leafy vegetables (amaranthus or chakramuni) by employing roasting and dehydration techniques. Out of six formulations tried four mixes had amaranthus or chakramuni leaves and two contained garden cress seeds. The formulated mixes were tested for physical characteristics, nutrient composition, In vitro Protein Digesibility (IVPD), In Vitro Starch Digesibility (IVSD) acceptability and shelf life mix in aluminium laminated pouches for a period of six months at ambient temperature. Higher proportion of particles (59.89-72.82) in all six formulations were of 180-250μ. Little millet mixes had significantly higher swelling power (4.77-5.44g/g) and dispersability (78.15- 79.25%). Multigrain mixes possessed higher moisture (5.67%), protein (14.85%) and ash (2.14%) compared to little millet based mixes (5.58, 13.79 and 2.03%). Crude fat (7.60%), carbohydrates (70.12%) and energy (404 Kcal) content were higher in little millet based mixes. Amaranthus incorporated mixes had higher iron content (6.61-8.76mg/100g). Multigrain mix with amaranthus had better IVPD (70.4%) and IVSD (115.56mg glucose/g). Little millet based mix possessed higher total (16.55%) and insoluble (11.25%) fiber, while multigrain mix had higher soluble fiber (6.45%). Little millet mix had excellent shelf life to 60 days, while multigrain mix had storage life of 105 days with better sensory scores. Though there was increase in moisture and peroxide value during storage, the increase was within the permissible limits of BIS (10% and 10meq/kg fat respectively). Little millet mix with amaranthus leaf powder was highly appreciated in the form of thalipattu and laddu by a panel of judges. It can be concluded that little millet can be utilized in the form of composite mix similar to multigrain mix.ThesisItem Open Access Minimal Processing of green leafy vegetables(UAS, Dharwad, 2010) Jyothi.B.Reddy; Pushpa BharathiAn investigation was carried out on minimal processing of green leafy vegetables. Effect of packaging materials, pretreatments, storage conditions in extending shelf life and its effect on ascorbic acid of rajagira, kiraksali, fenugreek and shepu was ascertained. Polypropylene pouches of 150 gauge with vents for rajagira was LDPE pouches for fenugreek leaves with tender stem extended shelf life upto six and four days respectively with 84.36, 85.46 per cent moisture; 21.01, 1.12 per cent PLW; 9.01, 9.42 per cent decayed amount respectively. LDPE and polypropylene 100 gauge extended shelf life of kiraksali with tender stem upto four days with 84.01, 82.72 per cent moisture; 2.06, 2.09 per cent PLW and 1.03, 13.1 per cent decayed amount respectively. Shelf life of shepu with tender stem was three days when packed in polypropylene 150 and 100 gauge with 86.61, 88.58 per cent moisture, 1.29, 1.53 per cent PLW and 5.89, 7.02 per cent decayed amount respectively. Dipping solutions were inefficient in extending shelf life of GLVs. Under refrigerated conditions, the shelf life of rajagira was 26 and 17 days when packed in polypropylene of 100 gauge and 150 gauge with vents respectively with 69.05, 72.08 per cent moisture; 8.89, 15.78 per cent PLW; 11.16, 8.05 per cent decaying; 6.91 per cent ascorbic acid retention. Shelf life of fenugreek and kiraksali in LDPE pouches was six and eight days with 84.41, 82.82 per cent moisture; 1.35, 0.74 per cent PLW; 3.06, 13.55 per cent decayed amounts 11.52 and 8.64 per cent retention of ascorbic acid respectively. Kiraksali packed in 100 gauge PP, shepu in 100 and 150 gauge PP and stored in refrigeration had shelf life of seven days with 80.09, 80.32, 84.06 per cent moisture; 2.5, 2.84, 2.89 per cent PLW; 11.25, 17.56, 12.04 per cent decaying and 11.52, 8.64, 8.64 per cent ascorbic acid retention respectively.