Browsing by Author "Sood, Monika"
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ThesisItem Open Access Formulation and Nutritional Evaluation of Tomato-Broccoli Blended Instant Vegetable Soup Mix(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2022-02) Kour, Kamaldeep; Sood, MonikaThe present investigation was carried out to standardize appropriate blends of tomato and broccoli for development of instant vegetable soup mix and to assess their physico-chemical and organoleptic attributes during storage. The tomato and broccoli powders were blended in varied concentrations of T1 (100:0:: Tomato powder: Broccoli powder ), T2 (95:05:: Tomato powder: Broccoli powder), T3 (90:10:: Tomato powder: Broccoli powder), T4 (85:15:: Tomato powder: Broccoli powder), T5 (80:20:: Tomato powder: Broccoli powder), T6 (75:25:: Tomato powder: Broccoli powder) and T7 (70:30:: Tomato powder: Broccoli powder) to form nutritious and convenient soup mix. The formulated soup mix was packed in laminate pouches and its storability was studied for 90 days under ambient conditions. The physico-chemical analysis of instant soup mix revealed that maximum mean L* value 50.75, water activity (0.579), moisture (7.80%), crude fat (3.52%), crude protein (16.06%), crude fibre (9.55%), ash (7.58%), ascorbic acid (30.52 mg/100g) and antioxidant activity (26.38 %), were recorded in T7 whereas, T1 recorded highest a* value 17.52, b* value 30.45, carbohydrate (61.22%), energy (323.47 Kcal), browning (1.97). Among functional parameters, highest water solubility index (9.34 g/g) and water absorption index (4.09 g/g) were observed in T1,whereas, T7 recorded highest bulk density (0.719 g/ml) and rehydration ratio (5.33). Sensory evaluation revealed that highest colour score was recorded in T1 as 7.80 whereas, T4 was adjudged as superior in taste (8.21), consistency (7.96), aroma (8.17) and overall acceptability (7.92). T1 recorded lowest microbial count of 0.19×104 cfu per g after 90 days of storage. In general, there was an increase in water activity, moisture, browning, water absorption index and bulk density whereas, decrease in crude fat, crude protein, crude fibre, ash, carbohydrate, energy, ascorbic acid, antioxidant activity, water solubility index and rehydration ratio during 90 days of storage. However, sensory evaluation revealed that instant soup mix blended with 85:15::Tomato powder: Broccoli powderwas most acceptable.ThesisItem Open Access Formulation and Quality Evaluation of Brown Rice Based Instant Porridge Mix(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2022-12) Mottan, Shivani; Sood, MonikaThe present investigation was carried out to standardize appropriate blends of brown rice, pumpkin and mungbean for development of instant porridge mix and to assess their physico-chemical and organoleptic attributes during storage. For development of instant porridge mix, brown rice grits, pumpkin powder and germinated mungbean grits, were blended in the ratios of T1 (100:00:00:: Brown rice grits (BRG): Pumpkin powder (PP): Germinated mungbean grits (GMG), T2 (85:05:10:: BRG: PP: GMG), T3 (80:10:10:: BRG: PP: GMG), T4 (75:15:10:: BRG: PP: GMG), T5 (70:20:10:: BRG: PP: GMG), T6 (65:25:10:: BRG: PP: GMG) and T7 (60:30:10:: BRG: PP: GMG). The formulated porridge mix was packed in laminate pouches and its storability was studied for 90 days under ambient conditions. The physico-chemical analysis of instant porridge mix revealed that maximum mean L* value of 61.20, a* value of 5.33 and b* value of 28.52, moisture (5.68%), crude fibre (2.07%), β-carotene (302.19 µg/g), total phenolic content (109.67 mg GAE/100g), calcium (105.79 mg/100g) and iron (4.49 mg/100g) were recorded in T7 whereas, T1 recorded highest crude fat (2.07%), free fatty acid (1.33%), peroxide value (2.12 meq O2/kg), total flavonoid content (61.76 mg QE/100g) and antioxidant activity (50.48%). Highest mean crude protein (12.64%) was recorded in T2. Among functional parameters, highest water solubility index (28.05%) was observed in T1 whereas, T7 recorded highest water absorption index (4.25 g/g), rehydration ratio (2.95) and swelling power (3.88 g/g). T7 recorded highest mean microbial count of 0.91×104 cfu per g after 90 days of storage. Sensory evaluation revealed that T5 recorded highest mean overall acceptability (7.80). In general, there was an increase in moisture, free fatty acid and peroxide value, whereas, decrease in crude fat, crude protein, crude fibre, antioxidant activity, β-carotene, total phenolic, total flavonoid, calcium and iron content during 90 days of storage. However, sensory evaluation revealed that instant porridge mix blended with 70:20:10:: Brown rice grits: Pumpkin powder: Germinated mungbean grits was most acceptable.ThesisItem Open Access Nutritional evaluation of chickpea (Cicer arietinum) with special reference to different cooking methods(CSKHPKV, Palampur, 1999) Sood, Monika; Malhotra, S.R.ThesisItem Open Access Post Harvest Treatment of Essential Oils as Eco-friendlyAlternative for Extending Shelf Life of Guava(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, 2023-08-09) Sheetal; Sood, MonikaThe present investigation was carried out with the objective of extending the shelf life of guava fruits using different essential oils as eco-friendly alternative. Guavafruitsof cultivar “Lucknow-49” were harvested at colour turning stage andcoated with different concentrations of thymeand lemongrassoil comprising the following treatments: T1 (control), T2 (Thyme oil: 0.3%), T3 (Thyme oil: 0.6%), T4 (Thyme oil: 0.9%), T5 (Lemongrass oil: 0.3%), T6 (Lemongrass oil: 0.6%) and T7 (Lemongrass oil: 0.9%). The coated fruits were stored under ambient conditions and analyzed at a regular interval of 3 days to ascertain physico-chemical and organoleptic attributes. The physico-chemical analysis ofcoatedguava fruits revealed that the minimum meanphysiological loss in weight (3.13%), decay percentage (3.56%) and shrinkage index (5.87%) were recorded in T6whereas, T1 recorded the highest physiological loss in weight (10.21%), decay percentage (20.09%) and shrinkage index (9.26%). The lowest mean TSS (10.45ºBrix), titratable acidity (0.17%), reducing and total sugars (3.65 and 5.45%), ascorbic acid (197.02 mg/100g), total phenolic content (131.41 mg GAE/100g), antioxidant activity (55.45%) and pectin (1.13%)were recorded in T1however, highest mean TSS (11.92ºBrix), titratable acidity (0.27%), reducing and total sugars (4.38 and 5.93%), ascorbic acid (255.73 mg/100g), total phenolic content (154.11 mg GAE/100g), antioxidant activity (80.04%) and pectin(1.73%)were recorded in T6.Nomicrobial spoilage was detected upto 3 days of storage whereas, T1 recorded the highest mean total plate count (1.20× 103 cfu/g). Sensory evaluationrevealed that T6 (Lemongrass oil: 0.6%) recorded the highest meanscore for colour (7.41), flavour (7.78), taste (7.72), texture (7.77) and overall acceptability (7.66). Overall, T6 was best suited essential oil coating to retain quality as well as enhance the shelf life of guava fruits during storage.ThesisItem Open Access Relevance Of Gmp (Good Manufacturing Practices ) And Codex Alimentarius In The Post Harvest Management And Handling Of Important Cash Crops Of Himachal Pradesh(CSK Himachal Pradesh Krishi Vishvavidyalaya;Palampur, 2003) Sood, Monika; Kalia, Manoranjan; CSK Himachal Pradesh Krishi Vishvavidyalaya; PalampurThesisItem Open Access Relevance of GMP's (Good manufacturing practices) and codex alimentarius in the post harvest management and handling of important cash crops of Himachal Pradesh(CSKHPKV, Palampur, 2003) Sood, Monika; Kalia, ManoranjanThesisItem Open Access Stabilization of wheat bran and its utilization for development of fibre enriched tortilla chips(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2021-04) Ashraf, Shafia; Sood, MonikaWheat bran, a byproduct of wheat milling industry which is commonly used for feeding animals has dense nutritional composition and potential application in human diet that have attracted market interest. However, its preservation for safe use is still challenging. Therefore, the objective of the present study was to identify the best stabilization method which would safely preserve the bran and its incorporation into value added product. For the stabilization of wheat bran different methods (microwave, hot air oven, roasting and chemical method) were used. The assessment of physico-chemical characteristics and functional characteristics of wheat bran depicted that the highest crude protein (15.56%), ash (6.31%), crude fibre (12.52%), total phenols (356.70 mg GAE/100 g) and antioxidant activity (56.56%) were observed in microwave stabilized wheat bran, while as the minimum protein (13.61%), ash (5.32%), crude fibre (11.72%), total phenols (168.38 mg GAE/100 g) and antioxidant activity (38.31%) were recorded in unstabilized wheat bran (control). The rancidity indicators viz., free fatty acid and peroxide values were found lowest in microwave treated samples corresponding to values of 4.37 per cent and 5.16 meq O2 per Kg, respectively. Microwave treated wheat bran also recorded the maximum water absorption capacity (394.77 g/100 g) and minimum fat absorption capacity (285.13 g/100 g). Further lower (1.52×104 cfu/g) mean total microbial growth was observed in microwave than other methods. During the storage period of 90 days, the mean moisture content increased from 7.19 to 7.88 per cent, while as crude protein, ash, crude fat and crude fibre decreased from 15.29 to 14.01 per cent, 5.87 to 5.58 per cent, 5.96 to 5.39 per cent and 12.58 to 11.81 per cent, respectively. Based on overall nutritional composition and stability, microwave stabilized wheat bran was found to be more effective than hot air oven, autoclave, roasting and chemical methods. On the basis of physico-chemical, functional and bioactive characteristics, microwave treated wheat bran was selected for the development of tortilla chips. For the preparation of tortilla chips, stabilized wheat bran was blended with corn masa at different levels (0, 5, 10, 15, 20, 25 and 30%). The developed products were packed in LDPE bags, stored under ambient conditions for 90 days and assessed for various functional, physico-chemical and sensory characteristics. The highest a* (4.86) and b* (18.98) values and lowest L* value (57.01) were recorded in treatment T7 (70:30:: corn masa: stabilized wheat bran). Among proximate constituents, treatment T7 (70:30:: corn masa: stabilized wheat bran) recorded maximum crude protein (10.35%), ash (3.25%) and crude fibre (4.02%). However, treatment T1 (100:00:: corn masa: stabilized wheat bran) observed minimum calcium (123.65 mg/100 g), phosphorous (207.48 mg/100 g), magnesium (88.62 mg/100 g) and maximum total energy (456.51 Kcal/100 g). The highest phytic acid (3.91 mg/g) and total dietary fibre (21.85%) were observed in T7 (70:30:: corn masa: stabilized wheat bran). Results further showed that with the increase in proportion of wheat bran (0 to 30%), the mean water absorption capacity increased from 182.20 to 239.45 g per 100 g, fat absorption capacity decreased from 173.45 to 141.80 g per 100 g. Sensory evaluation of developed tortilla chips revealed that T5 (80:20:: corn masa: stabilized wheat bran) recorded maximum mean score for appearance (8.00), texture (7.67), taste (7.96) and overall acceptability (7.87). Hence, for development of tortilla chips, microwave stabilized wheat bran can be successfully incorporated upto 20 per cent to improve the sensory and nutritional quality attributes with a shelf life of 90 days.ThesisItem Open Access STANDARDIZATION AND QUALITY EVALUATION OF JAMUN-BAEL BLENDED FRUIT CHEESE(Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu Main Campus, Chatha, Jammu, 2020-10-28) Yadav, Garima; Sood, MonikaThe demand for a healthy lifestyle among consumers in recent years is growing. The products targeting health and mental well being have persuaded the food industry to take next step by preparing wide range of functional foods from fruits. Therefore, considering the need for a new product with high nutritional value, the present study was conducted with the objectives to standardize appropriate blends of jamun and bael for development of fruit cheese and its physico-chemical, sensory and microbiological analysis. The pulp of jamun and bael was blended into treatments as T1(100:0::Jamun:Bael), T2(80:20::Jamun:Bael), T3(60:40:: Jamun:Bael), T4(40:60::Jamun:Bael), T5(20:80::Jamun:Bael) and T6(0:100::Jamun: Bael) to form a highly nutritious and delightful confectionary item. The formulated jamun-bael blended fruit cheese was packed in butter paper followed by LDPE bags and stored for 90 days under ambient conditions. The physico-chemical analysis of jamun-bael cheese showed that treatment T6(0:100::Jamun:Bael) recorded the maximum L* value of 31.23, a* value of 18.01 and b* value of 35.06. However, T1(100:0::Jamun:Bael) observed the minimum TSS of 72.75ºBrix. The highest mean titratable acidity (1.07 %), ascorbic acid (6.24 mg/100g), crude fat (6.00%) and anthocyanins (49.37 mg/100g) were observed in treatment T1(100:0::Jamun:Bael) whereas, treatment T¬6 (0:100::Jamun:Bael) recorded maximum reducing sugars of 31.40 per cent, total sugars of 67.94 per cent, crude protein of 3.35 per cent, 1.01 per cent of ash, 241.51 mg per 100 g tannins, 50.14 mg per 100 g of calcium and 32.78 mg per 100 g of phosphorus. The bioactive components viz., anthocyanins (49.37 mg/100g), total phenols (189.42 mg/100g) and antioxidant activity (69.18%) were observed highest in treatment T1(100:0::Jamun:Bael) whereas, highest carotenoid content (32.77 mg/100g) was recorded in T¬6 (0:100::Jamun:Bael). With the advancement in storage period an increasing trend was observed in reducing sugars (29.82 to 30.55 %), total sugars (63.18 to 65.18 %) and browning (0.483 to 0.610). On the basis of sensory evaluation, the blended cheese prepared from treatment T4 (40:60::Jamun:Bael) was adjudged as superior among sensory attributes viz., colour (8.01), taste (7.97), flavour (8.17), mouthfeel (8.04) and overall acceptability (8.05). Thus, jamun and bael can be blended in appropriate proportion (40:60) for development of nutritious fruit cheese.ThesisItem Open Access Standardization and Quality Evaluation of Herbal Nectar from Bottle Gourd(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2021-11) Gupta, Seerat; Sood, MonikaThe present investigation was carried out to study the effect of blending on bottle gourd based herbal nectar and to study the changes in physico-chemical and organoleptic characteristics of blended herbal nectar during storage. The bottle gourd juice was blended with mint, basil and lemon juice in varied concentrations of T1 (control), T2 (90:5:5::Bottle gourd:Mint:Lemon juice), T3 (85:10:5::Bottle gourd:Mint:Lemon juice), T4 (80:15:5::Bottle gourd:Mint:Lemon juice), T5 (75:20:5::Bottle gourd:Mint:Lemon juice), T6 (90:5:5::Bottle gourd:Basil:Lemon juice), T7 (85:10:5::Bottle gourd:Basil:Lemon juice), T8 (80:15:5::Bottle gourd:Basil:Lemon juice) and T9 (75:20:5::Bottle gourd:Basil:Lemon juice) to form highly nutritious and delightful nectar. The formulated nectar was packed in glass bottles and its storability was studied for 90 days under ambient conditions. The physico-chemical analysis of bottle gourd based herbal nectar revealed that maximum mean L* value 48.34, a* value -0.62, b* value 18.86, TSS 15.51°B, reducing sugar 2.83 per cent and total sugar 12.93 per cent were recorded in T1. Treatment T9 recorded highest crude protein (1.07%) and total phenols (165.67 mg GAE/100 ml) whereas, T5 recorded highest titratable acidity (0.487%), ascorbic acid (12.41 mg/100 ml), ash (0.60%), antioxidant activity (74.61%), calcium (55.84 mg/100 ml) and phosphorus (73.50 mg/100 ml). T9 recorded lowest total plate count (1.16 103 cfu/ml) and yeast and mold count (0.07 103 cfu/ml). Sensory evaluation of nectar revealed that highest colour score was recorded in T6 (7.90) whereas, treatment T7 was adjudged as superior in flavour (7.93), taste (7.95), consistency (7.92) and overall acceptability (7.90). In general, there was an increase in titratable acidity, reducing sugar and total sugar whereas, decrease in ascorbic acid, crude protein, minerals, total phenols and antioxidant activity, during 90 days of storage. However, sensory evaluation revealed that nectar blended with 10 per cent basil: 5 per cent lemon juice along with 85 per cent bottle gourd was most acceptable.ThesisItem Open Access Standardization and Quality Evaluation of Jamun-Bael Blended Fruit Cheese(Sher-e-Kashmir University of Agricultural Sciences and Technology Jammu, J&K, 2020-12) Yadav, Garima; Sood, MonikaThe demand for a healthy lifestyle among consumers in recent years is growing. The products targeting health and mental well being have persuaded the food industry to take next step by preparing wide range of functional foods from fruits. Therefore, considering the need for a new product with high nutritional value, the present study was conducted with the objectives to standardize appropriate blends of jamun and bael for development of fruit cheese and its physico-chemical, sensory and microbiological analysis. The pulp of jamun and bael was blended into treatments as T1(100:0::Jamun:Bael), T2(80:20::Jamun:Bael), T3(60:40:: Jamun:Bael), T4(40:60::Jamun:Bael), T5(20:80::Jamun:Bael) and T6(0:100::Jamun: Bael) to form a highly nutritious and delightful confectionary item. The formulated jamun-bael blended fruit cheese was packed in butter paper followed by LDPE bags and stored for 90 days under ambient conditions. The physico-chemical analysis of jamun-bael cheese showed that treatment T6(0:100::Jamun:Bael) recorded the maximum L* value of 31.23, a* value of 18.01 and b* value of 35.06. However, T1(100:0::Jamun:Bael) observed the minimum TSS of 72.75ºBrix. The highest mean titratable acidity (1.07 %), ascorbic acid (6.24 mg/100g), crude fat (6.00%) and anthocyanins (49.37 mg/100g) were observed in treatment T1(100:0::Jamun:Bael) whereas, treatment T¬6 (0:100::Jamun:Bael) recorded maximum reducing sugars of 31.40 per cent, total sugars of 67.94 per cent, crude protein of 3.35 per cent, 1.01 per cent of ash, 241.51 mg per 100 g tannins, 50.14 mg per 100 g of calcium and 32.78 mg per 100 g of phosphorus. The bioactive components viz., anthocyanins (49.37 mg/100g), total phenols (189.42 mg/100g) and antioxidant activity (69.18%) were observed highest in treatment T1(100:0::Jamun:Bael) whereas, highest carotenoid content (32.77 mg/100g) was recorded in T¬6 (0:100::Jamun:Bael). With the advancement in storage period an increasing trend was observed in reducing sugars (29.82 to 30.55 %), total sugars (63.18 to 65.18 %) and browning (0.483 to 0.610). On the basis of sensory evaluation, the blended cheese prepared from treatment T4 (40:60::Jamun:Bael) was adjudged as superior among sensory attributes viz., colour (8.01), taste (7.97), flavour (8.17), mouthfeel (8.04) and overall acceptability (8.05). Thus, jamun and bael can be blended in appropriate proportion (40:60) for development of nutritious fruit cheese.ThesisItem Open Access Utilization of Brown Rice as Functional Ingredient for Development of Convenience Foods(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2023-05) Nishu; Sood, MonikaThe present investigation was carried out to standardize the methodology for development of brown rice based convenience foods and to assess their physico-chemical and organoleptic characteristics during storage. The effect of microwave and hot air drying on the quality of brown rice and dehulledmungbean was also studied. Microwave dried instant brown rice and dehulledmungbean gave best results in respect of crude protein (7.93±0.09 & 25.18±0.09%), crude fibre (1.17±0.03 & 3.82±0.07 %), potassium (235.97±0.71 & 1145.28±2.10 mg/100g), total phenols (49.83±0.07 & 278.65±0.58 mg GAE/100g), antioxidant activity (38.95±0.08 & 17.28±0.07%) and cooking time (13.23±0.15 & 6.05±0.13 min.). For the formulation of instant khichdi mix, microwave dried instant brown rice and dehulledmungbean were blended in different proportions (100:00, 90:10, 80:20, 70:30, 60:40 and 50:50). On the other hand, nutri-bar was prepared using roasted brown rice, oats and flaxseeds to make seven different treatment combinations (100:00:00, 85:5:10, 80:10:10, 75:15:10, 70:20:30, 65:25:10 and 60:30:10). Both the developed products were packed in aluminum laminates and stored under ambient conditions for a period of 90 days. The physico-chemical analysis of instant khichdi mix revealed that maximum mean crude protein (16.74 %), crude fibre (3.22 %), iron (5.50 mg/100g), calcium (67.82 mg/100g) potassium (700.68 mg/100g) and total phenols (165.89 mgGAE/100g) were recorded in T6 (50:50:: Instant brown rice: Instant dehulledmungbean) whereas, T1 (100:00:: Instant brown rice: Instant dehulledmungbean) recorded highest mean antioxidant activity (46.12%). On the basis of sensory evaluation, the highest mean overall acceptability (7.91) was recorded in T5 (60:40::Instant brown rice: Instant dehulledmungbean) and microbial count was within safe limits during storage. The physico-chemical analysis of nutri-bar revealed that highest mean water absorption capacity (152.52 %), oil absorption capacity (6.64 %), crude protein (12.11 %), crude fat (8.59 %), crude fibre (6.42 %), iron (6.44 mg/100g), calcium (82.21 mg/100g) and potassium (447.34 mg/100 g) were recorded in T7 (60:30:10:: Brown rice: Oats: Flaxseeds) whereas, T1 (100:00:00:: Brown rice: Oats: Flaxseeds) recorded maximum mean bulk density (0.79 g/ml) and total phenols (78.34 mgGAE/100g). On the basis of sensory evaluation, T5 (70:20:10:: Brown rice: Oats: Flaxseeds) was adjudged as superior among all the treatments of nutri-bar and the total microbial count was observed within the acceptable limits.