Browsing by Author "SHARMA, TARUNA"
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ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF SWEET POTATO (IPOMOEA BATATAS (L) LAM.) FLOUR AND ITS PRODUCTS(MPUAT, Udaipur, 2018) SHARMA, TARUNA; Singh, VishakhaThe present study was planned with the objectives to develop flour from sweet potato, assess the nutritional facts, functional properties and shelf life of sweet potato flour as well as develop products from flour and assess their organoleptic & nutritional properties.The study was conducted in three phases. In the first phase, the locally available variety of white fleshed sweet potato (CO 3-4) was procured in a single lot from the Department of Horticulture, Rajasthan College of Agriculture, MPUAT, Udaipur (Rajasthan). This sweet potato was used to make flour. Sweet potato was cleaned, washed and dried; peels were removed, cut into thin slices, dried in solar tunnel dryer for whole day. After the slices were dried, they were ground to powder made, sieved and stored in air tight container. In second phase, nutritional assessment, functional properties and shelf life of sweet potato flour was assessed. Results revealed that the sweet potato flour was 2.07g moisture, 2.39g crude protein, 3.87g crude fat, 0.60g crude fiber, 2.50g ash, 88.58g carbohydrate and 398.67kcal energy per 100g on dry weight basis. Flour had sodium (1.9mg), potassium (12.93mg), magnesium (1.96mg), iron (3.79mg) and zinc (2.17mg) per 100g. Anti-nutrients viz. trypsin inhibitor 8.27%, phytate 1.93g and tannin 0.28% as well as total antioxidant capacity 55.01mg TE per 100g. Functional properties of flour were 52.67C gelatinization temperature, 0.75g/ml bulk density, 0.03% water absorption capacity and 0.04 % oil absorption capacity per 100g on dry weight basis.The sweet potato flour was packed in HDPE (High density polyethylene) and stored at room temperature for 3 months. Moisture content of sweet potato flour was assessing 0 to 3 months, at the interval of the 0, 45 and 90 days. There was significant increase in the moisture content of flour at 45 and 90 days of storage period but functional properties viz. water and oil absorption was showed no changes during storage period. Peroxide value of flour was not recorded during storage period. In the third phase, two Ready-to-eat products i.e. mathri(60:40, 50:50 and control) and sweet papadi(60:40, 50:50 and control) were developed and standardized. The standardized products were assessed for sensory qualities (appearance, colour, taste, flavour, texture and overall acceptability) using nine point Hedonic rating scale. Sensory mean scores depict that majority of panel members assigned maximum scores ranging from 7.90 to 8.50 to mathri containing 60 per cent sweet potato flour for all the sensory attributes. Sweet papadi containing 60 per cent sweet potato flour obtained value for appearance (8.2), colour (8.3), taste (8.5), flavour (8.3), texture (8.5) and overall acceptability (8.4) as compared to 50 percent sweet potato flour and control (whole wheat flour). Significant difference (p≤0.01) was observed in all sensory attributes except flavour within the products.The nutritional assessment of standardized products was performed. The highest content of moisture, crude fat, crude fiber and carbohydrate (2.72 ± 0.03g, 11.70 ± 0.04g, 1.48 ± 0.02g and 42.95 ± 0.06g) per 100g was found in mathri than sweet papadi.Energy values of both products are same on dry weight basisThesisItem Open Access STUDIES ON ROOTING AND ACCLIMATIZATION OF MICROPROPAGATED CLONAL ROOTSTOCKS OF APPLE(COLLEGE OF HORTICULTURE DR. YASHWANT SINGH PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY, 2004) SHARMA, TARUNA; MODGIL, MANJU