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Open Access
OPTIMIZATION PARAMETERS FOR DEVELOPMENT OF FRUIT BASED HERBAL KOMBUCHA
(UHF Nauni, 2024-07-12) ARUNKUMAR L; Rakesh Sharma
The present investigation entitled, “Optimization parameters for the development of fruit based herbal kombucha” was conducted during 2022-2023 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of this study was to prepare primary kombucha using fresh tea leaves and honey, followed by its utilization for the development of apple and mint based kombucha. Kombucha is a refreshing low alcoholic beverage, traditionally produced from the fermentation of sweetened black or green tea (Camellia sinensis), by a biofilm of cellulose that contains the symbiotic culture of bacteria and yeast (SCOBY). The traditional substrate used for kombucha is tea and it is sweetened with table sugar. Production of flavoured kombucha involves two stages of fermentation including primary and secondary. Primary fermentation involves aerobic fermentation of sweetened tea with SCOBY to produce primary kombucha. The process of secondary fermentation involves the addition of various flavorings, such as fruits, herbs, flowers, and vegetables, in varying concentrations to the primary kombucha that was obtained, followed by anaerobic fermentation. In this study the parameters like fresh tea leaves concentration (14 g/L), honey concentration (70 g/L) and fermentation time (8.5 days) were optimized using RSM for the production of primary kombucha. The prepared primary kombucha was found to have total phenolic content and antioxidant activity as 450.85mg GAE/L and 54.12 per cent DPPH radical scavenging activity, respectively. Further, it was also found to have minimum titratable acidity (0.92±0.02 % acetic acid) total soluble solids (3.84±0.05 0B) which makes the product suitable for secondary fermentation with added fruit juice. For the development of fruit and herbal based kombucha different concentration of apple juice and mint extract were added in primary kombucha and anaerobic fermentation was carried for 2 to 4 days. Apple kombucha having 25 per cent apple juice, mint kombucha having 9 per cent mint extract and apple-mint kombucha having both 25 per cent apple juice and 9 per cent mint extract were selected based on sensory scores and alcohol content (< 1.5 % v/v). Thereafter, the developed products were packed in 200 ml glass bottle and analyzed for quality (nutritional and quality) of the products during 2 months of storage at refrigeration condition. These products exhibited superior taste, palatability, and both functional and nutritive value. Moreover, the beverages retained their acceptable quality and could be stored for two months in glass bottles at refrigeration condition. The cost of production of all products was comparable to the cost of similar products in the market. So, production flavoured kombucha will definitely benefit masses those are looking for healthier and low risk fizzy drinks in their day-to-day life.
Open Access
EVALUATION OF FUNCTIONAL VARIABILITY OF HILL LEMON FRUITS (Citrus pseudolimon Tanaka) FROM DIFFERENT LOCATIONS OF HIMACHAL PRADESH
(UHF Nauni, 2024-05-03) VAIBHAV TUNGAL; Anshu Sharma
The present studies entitled "Evaluation of functional variability of Hill lemon fruits (Citrus pseudolimon Tanaka) from different locations of Himachal Pradesh" was conducted in 2023-24 at Dr YS Parmar University of Horticulture and Forestry, Solan, HP. The study aimed to evaluate the effect of different locations of Himachal Pradesh on physico-chemical attributes of Hill lemon fruits to find out functional variability among the fruits of different locations. Hill lemon fruits were collected from two separate distant locations within each of the seven districts of HP, namely Kangra, Una, Hamirpur, Bilaspur, Mandi, Solan and Sirmaur districts. Among all the 14 locations, physical attributes viz., fruit weight (611.93 g), length (141.00 mm), width (95.00 mm), volume (625.00 ml), number of seeds per fruit (30.66), juice content (45.13 %), edible segment content (81.51%) and juice peel ratio (2.47) were observed maximum in L11 (Parwanoo). The same aforementioned physical parameters were observed as minimum in L7 (Una city). Among all the locations, chemical attributes viz., TSS (7.50 ºB), titratable acidity (6.10 %), ascorbic acid (46.56 mg/100 g), total phenols (79.38 mg/100 g), flavonoids (8.70 mg/100 g), antioxidant activity (50.40 %) and ash content (1.80 %) were observed highest in fruit segments of L11. Limonin (3.05 mg/100 g), naringin (6.19 mg/100 g), and fibre (6.04 %) content was observed highest in L7 while same location treatment showed least values for moisture (79.00 %), TSS (5.30ºB), titratable acidity (4.03%), ascorbic acid (25.50 mg/100 g), total phenols (44.73 mg/100 g) and antioxidant activity (28.52 %). Minimum values were observed for limonin (1.10 mg/100 g), naringin (2.34 mg/100 g), flavonoids (3.98 mg/100 g) and ash content (0.52 %) in L12 (Chail). Among all the locations, highest TSS (5.48 ºB), titratable acidity (0.56 %), total sugars (4.76 %), ascorbic acid (71.77 mg/100g), total phenols (128.90 mg/100 g), flavonoids (69.10 mg/100 g), antioxidant activity (87.50 %) and ash content (4.05 %) were observed in peel of L11. Peel of L7 showed minimum moisture (62.33 %), TSS (3.70 ºB), total sugars (3.05 %), ascorbic acid (47.60 mg/100 g), total phenols (85.45 mg/100 g) and antioxidant activity (51.05 %) while the same location showed maximum values for limonin (29.20 mg/100 g), naringin (38.00 mg/100 g) and fibre (11.23 %) content of peel. L12 showed minimum values for reducing sugars (0.49 %), limonin (6.70 mg/100g), naringin (15.60 mg/100 g), flavonoids (28.30 mg/100 g) and ash content (2.15 %) for peel of Hill lemon fruit.
Open Access
DEVELOPMENT AND EVALUATION OF HILL LEMON PEEL SUPPLEMENTED BAKERY PRODUCTS
(UHF Nauni, 2024-04-08) AYUSHI TIWARI; Manisha Kaushal
The present study entitled “Development and evaluation of Hill Lemon peel supplemented bakery products” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2022-2023. Hill lemon peel was utilized for the preparation of powder and osmotically dehydrated conventional chunks which were fortified in products for the preparation of Hill lemon peel fortified cookies and biscuits. The blanching conditions of Hill lemon peel with respect to size was standardized on the basis of naringin content, colour value (L*, a*, b*) and sensory characteristics which was then converted into powder (250μm) and chunks (1×1 cm2) for fortification in cookies and biscuits. Among different concentrations, 7.5 per cent peel powder and peel chunks were optimized in biscuits where both honey and sugar were used as sweetening agents. The quality characteristics of the fortified biscuits and cookies highlighted the significant increment in total phenols, antioxidant activity and fiber besides other nutrients. The standardized treatments showed non- significant changes in different physico- chemical and sensory characteristics of products up to 21 days of storage. The cost of production of Hill lemon peel fortified cookies with peel powder was calculated as Rs 19 and for chunks was calculated as Rs 17 and biscuits with sugar as a sweetening agent, biscuits with honey as a sweetening agent were calculated as Rs 24 and Rs 25, respectively. Henceforth, Hill lemon peel powder and chunks can successfully be utilized in the supplementation or fortification in bakery and confectionary products which can be a boon to the food industry for the development of nutritional rich health products with therapeutic importance.
Open Access
PRODUCTION OF BIO-ENZYME FROM CITRUS WASTE AND ITS UTILIZATION
(UHF Nauni, 2024-05-18) PALVI; Anil Kumar Verma
The suitability of citrus waste i.e. hill lemon, kinnow, lime and orange was evaluated for production of bio-enzymes and their utilization for preparation of soap. This waste consisting of peel (flavedo and albedo), seed and pomace is regarded as a rich source of bio-active substances as they contain a substantial amount of ascorbic acid (33.6-69.65 mg/100g) and total phenols (109-198mg GAE/100gm). Among different 15 proportions of sugar and water along with constant amount of waste, the 5:3:6 proportion of sugar: waste:water was optimized for the production of soap with pH (2.02), TSS (22.00 °B), titratable acidity (0.58 per cent), flavonoids (0.32 mg/100g), phenols (70.79 mg/100g) and saponins (0.57 percent). Decrease in pH, TSS, flavonoids, phenols and saponins have been observed in all combinations after 1 month of fermentation whereas there was increase in acidity. Among three enzymes i.e. lipase, amylase and protease the enzyme activity was reported as 2.13-2.49 U/ml, 4.00-4.79U/ml and 0.13-1.89 U/ml respectively. On the basis of lipase activity, the combination T5 having 5:3:6 ratio of sugar: waste: water and pH 3 was found most appropriate. The selected soaps on the basis of sensory and quality characteristics were stored for two months and after two months various parameters like pH, TSS, total fatty matter, total free alkali, foaming power and sensory characteristics were studied. There were non-significant changes in physical as well as sensory characteristics of soap after storage. Hence, citrus waste can be successively used for the production of bio-enzymes and its subsequent application in soap manufacturing.
Open Access
OPTIMIZATION OF THE PARAMETERS FOR THE DEVELOPMENT OF FINGER MILLET BASED LOW ALCOHOLIC MALTED BEVERAGE
(UHF Nauni, 2024-05-09) DILEEP KC; Rakesh Sharma
Finger millet (Eleusine coracana L.), cultivated in India and Africa for food and fodder. India, is the world's largest producer of this nutritious grain. Further, finger millet is rich in essential minerals, essential amino acids, and various bioactive compounds such as polyphenols, making it a valuable dietary source. Moreover, malting characteristics of finger millet is superior, ranks next to barley. On the other hand, the market of low alcoholic beer (LAB) or low alcoholic malted beverage (LMB) has shown extensive growth in recent days due to increasing health consciousness among people as well as the negative effects of alcoholic beverages like violent crime, vehicle accidents, civil disorder, and health problems. Additionally, LMB/LABs have the nutritional content of the cereals from which they are made. Further, many yeast species have capable of producing LAB/LMB include Saccharomycodes ludwigii, Torulaspora delbrueckii, Zygosaccharomyces rouxii., etc. So, present study was carried out to optimize malting and mashing parameters for brewing of finger millet as well as to screen some yeast strains to produce finger millet LAB/LMB. To carry out optimization of malting and mashing parameters a face-centered central composite design (FCCD) of RSM was created and analyzed using the software Design Expert. The malting parameters with 25oC germination temperature and 78 h of germination time were obtained on multi-response optimization with good amylase activity (58.65 U/g) and free amino nitrogen (120-160 mg/100g) as required for good quality malt. Additionally, the malting loss was also within the acceptable range (10-20% as in case of barley) in respect to economic considerations. Further, tannin content, a major antinutritional factor was found to be reduced significantly. While, the mashing schedule of protein rest period 22 Min. and conversion rest period 84 Min. was obtained with highest extract yield (76.65 %), TSS (13.93oB) and required amount of free amino nitrogen (214.45 mg/L). Further, among the yeast strains Saccharomycodes ludwigii, Torulaspora delbrueckii, Zygosaccharomyces rouxii, all the yeast produced ethanol less than two per cent. Based on physico-chemical and sensory characteristics, Zygosaccharomyces rouxii was selected to produce finger millet low alcoholic malted beverage. Based on physico-chemical and sensory characteristics, finger millet low alcoholic malted beverage matured with Acacia sp. wood chips was found best. Thus, it can be concluded that, the finger millet, a nutri-cereal was successfully utilized and the process parameters were successfully optimized to produce low alcoholic malted beverage.
Open Access
MOLECULAR CHARACTERIZATION OF THEKI (MADE FROM Boehmeria rugulosa WEDD. TREE) ASSOCIATED MICRO FLORA RESPONSIBLE FOR THE NATURAL FERMENTATION OF MILK AND ITS APPLICATION IN THE DEVELOPMENT OF FUNCTIONAL FOOD
(UHF Nauni, 2024-03-14) PRIYANKA ARYA; Devina Vaidya
The present study entitled “Molecular characterization of theki (made from Boehmeria rugulosa Wedd. Tree) associated micro flora responsible for the natural fermentation of milk and its application in the development of functional food” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. The evergreen tree Boehmeria rugulosa Wedd., vernacularly known as “gheti” belongs to the family Urticaceae and contains numerous phytochemicals possessing antimicrobial, antioxidant properties which significantly affects the taste and flavor of fermented foods. Among various solvents concentration viz., water, ethanol, methanol and acetone, the highest wood extract yield (%) was observed in 70 per cent aqueous ethanol containing total phenols (229.3 mg GAE/g), total flavonoids (67.13 mg QE/g) while, 63 volatile compounds were identified by using GC-MS analysis. The extract was further evaluated for in-vitro antibacterial activity against Staphylococcus aureus ATCC 12600 (18.45 mm) followed by Bacillus cereus ATCC 6633 (15.88 mm) and, Escherichia coli ATCC 1041(12.35 mm). Traditionally, the wood of B. rugulosa utilized in the production of theki, a closed-neck wooden vessel, wherein milk poured into wooden vessel and fermentation occurred without backslopping. However, the microbiological analysis revealed that a potential microflora was responsible for the natural fermentation of milk occurring within the wooden vessel “theki”. A total of 33 isolates (13 from B. rugulosa wood and 20 from Theki dahi) indicating 19 bacterial strains and 14 yeast strains. Out of which, 5 strains were selected on the basis of Cumulative Probiotic Potential (CPP) scoring viz., MBR1C, MBR5C and YBR6C (100%) followed by MBR4W (98.21 %) and MBR3C (91.07%) as compared to reference probiotic strain Lactobacillus delbrukii subsp. bulgaricus (92.86 %). The molecular characterization (16S rRNA ribotyping), strains were identified as Leuconostoc flakenbergenesis MBR1C, Leuconostoc pseudomesenteroids MBR3C, Bacillus paramycoides MBR5C, Leuconostoc mesenteroids MBR4W and Naganishia adeliensis YBR6C assigned with NCBI GenBank assession no. as OR272008, OR272010, OR272007, OR272009 and OR272011, respectively. Among the various treatment combinations (Leuconostoc flakenbergenesis MBR1C + Leuconostoc mesenteroids MBR4W) emerged as the most promising strains for probiotic dahi on the basis of coagulation time (4.43 h), acidity (0.17 %), pH (4.41), water holding capacity (60.50 %), viscosity (815 mPa.s), syneresis (10.94 mL/100g), and exopolysaccharides (98.98mg/L). This treatment was further subjected to storage studies (14 days) under refrigerated conditions in different types of containers. The results revealed that theki showed higher nutritional properties which significantly affected the taste and flavor of dahi as compared to clay pot, steel, plastic and aluminum containers.
Open Access
VALORIZATION OF CORN WASTE FOR THE PRODUCTION OF XYLITOL
(UHF Nauni, 2024-05-14) Ruchi Sharma; Dr Devina Vaidya
The present study entitled, “Valorization of corn waste for the production of xylitol” was conducted in the Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Corn waste (corn cob (23 %) and corn sheath (16 %)) are a significant byproduct of the corn processing, often underutilized and disposed of as agricultural residues. However, these waste streams are rich in hemicellulose that can be hydrolyzed into xylitol. For isolation of hemicellulose, the efficiency of the extraction methods in terms of hemicellulose yield was evaluated. Conventional method involves traditional heating, while microwave and ultrasound methods utilize advanced energy sources to expedite the extraction process. The impact of process parameters i.e. temperature, time and NaOH on hemicellulose yield and degree of polymerization was examined by Response Surface Methodology and the ultrasound extraction method with 10.00 per cent NaOH concentration for 35.00 min at 45 ºC temperature with the yield of 82.28 per cent was optimized. The isolated hemicellulose was further subjected for fermentation for xylitol production by using two strains viz., Saccharomyces cerevisiae (MTCC 172) and Candida tropicalis (MTCC 230). Among the two strains Candida tropicalis (MTCC 230) found better for the maximum xylitol production (16.54 g/L) with 200 rpm agitation speed for 120 hours. The xylitol fermentation broth contains several impurities and to minimize the interference of the undesirable substances on xylitol recovery, the purification process was performed using activated charcoal. For purification process, optimization of process parameters through Response Surface Methodology (RSM) gave optimized conditions i.e time of 60.00 min and activated charcoal concentration 10.85 per cent and 20 ºC temperature. The liquid xylitol was further concentrated in Bucchi rotary evaporator at 50 ºC (5 folds) and undergoing lypholization and evaluated for quality and functional characteristics. However, the xylitol crystals could be stored for 21 months in LDPE and glass jars without altering the overall quality parameters. Hence, the study concluded that the growing body of knowledge on the utilization of agricultural waste for value-added product synthesis, offering a potential solution to both waste management and the demand for renewable and environmentally friendly industrial processes.
Open Access
Standardization of method for preparation of low calorie candies of apple (Malus domestica)
(College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-04-18) Koundal, Vishal; Thakur, Meenakshi
The potential use of Golden Delicious and Granny Smith apple varieties for developing low calorie candies was examined based on their physico-chemical and sensory characteristics. Both the apple varieties were found to be suitable for candy preparation due to rich content of ascorbic acid (8.62-10.91 mg/100g), crude fiber (3.38-3.76%), ash (2.41-2.48%), total sugars (8.31-8.63%), and reducing sugars (4.89-5.13%). The moisture content of apple fruits ranged from 84.17-85.00%, while total solids varied between 15.00-15.83%. Additionally, the varieties exhibited varying contents of total soluble solids (12.80-14.80°B), titratable acidity (0.40-0.68%), pH (3.00-4.00) and antioxidant activity (31.60-35.57%). Five different sweeteners viz., sugar (control), sorbitol, xylitol, maltitol and honey + stevioside were assessed for the preparation of apple candies. Among various osmotic treatments, the combination of honey and stevioside exhibited the highest apple candy yield (73.25%) followed by maltitol (70.93%). Among various sweeteners, candies prepared using honey + stevioside and maltitol received the highest scores in sensory evaluation and their storage stability at ambient temperature was assessed by packing them in high density polyethylene (HDPE) and aluminum laminated pouches. Various chemical and sensory attributes of stored candies were assessed at an interval of 0, 30, 60, and 90 days. Candies prepared from Golden Delicious using different sweeteners i.e., sugar, maltitol and honey + stevioside showed a slight increase in titratable acidity, total sugars and reducing sugars content ranging from 0.66-0.81%, 67.62-71.69% and 45.4251.68%, respectively over a 90-days storage period when packed in HDPE and aluminum laminated pouches. Candies prepared from Granny Smith using different sweeteners also showed a slight increase in titratable acidity, total sugars and reducing sugars content ranging from 0.68-0.89%, 66.10-72.74% and 44.70 51.15%, respectively over a 90-days storage period when packed in HDPE and aluminum laminated pouches. No microbial growth was observed in any of the candies. The cost of production of honey + stevioside apple candies packed in aluminium laminated pouches inclusive of a 20% profit margin was calculated to be Rs. 222.81/200 g and Rs. 225.66/200g for Golden Delicious and Granny Smith varieties, respectively. Thus, preparing apple candies via osmotic dehydration technique using maltitol and a blend of honey with stevioside, followed by packaging in aluminum laminated pouches found to be the most suitable and recommended method.
Open Access
Utilization of hill lemon peel for preparation of candy using different sweeteners
(College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-04-12) Verma, Dharuv; Chaudhary, Preeti
The utilization of agricultural by-products has gained increasing attention as a sustainable approach in the food industry. This study explores the potential of hill lemon peel, an often underutilized by product, for the preparation of candy using different sweeteners. The objective is to develop a value- added product while addressing environmental concerns associated with agricultural waste. Hill lemon peel is rich in vitamin C, known for its antioxidant properties and immune-boosting affects. The study results revealed that hill lemon peel contains various valuable component in appreciable amount such as vitamin C (39.84 mg/100g), pectin (1.70%), limonin (11.54 mg/100g), naringin (32.81 mg/100g), phenols (5.28 mg/100g), tannins (30.62%), antioxidants (89.46%) and many other bioactive compounds. Various methods viz., slow and fast, were used for preparation of candy using different sweeteners such as sugar, jaggery, honey and sorbitol. Among the two methods, candies prepared by slow method using sugar, jaggery, honey and sorbitol exhibited the highest candy yield (70.18%) as compared to fast method (68.22%) as well as retention of nutrient compounds with good sensory scores. This standardized method further used to check storage stability of candies at ambient temperature in different packaging materials high density polyethylene (HDPE), aluminium laminated pouches and glass jars. Various quality attributes of stored candies were assessed at an interval of 0, 30, 60 and 90 days of staorage. A slight decrease was recorded in various physico chemical characteristics like moisture content, titratable acidity, ascorbic acid content, phenols and antioxidant activity, while parameters like total solids, TSS, pH, brix/acid ratio, total sugars, reducing sugars and non enzymatic browning increased during three months of storage. Out of all sweeteners, candies prepared with jaggery syrup and packed in aluminium laminated pouches was effective in retaining better physico-chemical characteristics and scored highest in terms of sensory scores on 9-point hedonic scale. Furthermore, leftover syrup of different sweeteners was utilized for preparation RTS beverage. Results of RTS beverage showed that RTS prepared from slow method jaggery syrup was adjudged best on chemical and sensory attributes. The utilization of hill lemon peel for candy preparation offers a promising avenue for by-product valorization. The incorporation of different sweeteners allows for the customization of candies to cater to diverse consumer preferences. This research encourages further exploration of innovative approaches to minimize agricultural waste while creating novel, marketable food products.

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