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ThesisItem Open Access Exploration and quality evaluation of hadga (sesbania grandiflora) flowers and leaves in value added food products(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-06-28) Bhokre, Chandralekha Kondiram; Gadhe, K.S.Plants have been one of the important sources of medicines since the beginning of human civilization. There is a growing demand for plant based medicines, health products, pharmaceuticals, food supplements and cosmetics. Sesbania grandiflora is commonly known as Hadaga. An indigenous medicinal plant in India, known as Sesbania and agathi in ayurvedic system of medicine which belongs to family Leguminosae. Sesbania grandiflora is a multipurpose tree with edible flowers and is a source of one of the medicinal products. S. grandiflora has unique medicinal properties and used as a herbal drug for its antibiotic, anthelmintic and anti-tumor properties. In view of the nutritional, therapeutic and medicinal value, efforts have made for value addition of S. grandiflora vegetable. In the present investigation efforts have made to standardise the process for preparation of S. grandiflora flower and leaves powder and its quality evaluation was done. Further value added products viz. noodles and crackers were prepared by incorporating S.grandiflora flower and leaves powder and their quality evaluation was carried out. For preparation of powder Sesbania grandiflora flower and leaves were prepared and subjected to different pretreatments (without blanching, blanching and blanching + sulphitation).The blanching + sulphitation treatment is most effective to reduce drying time and to enhance dehydration ratio for drying in preparation of powder and also improved the physical, functional, reconstitutional and organoleptic properties of powder. Though the untreated (control) flower and leaves powder sample found nutritionally superior among treatments but with respect to physical, functional and organoleptic parameter the powder sample prepared by blanching + sulphitation treatment found more acceptable. Hence powder prepared by blanching + sulphitation treatment were used for further product development viz.noodles and crackers. The noodles and crackers was prepared by replacing wheat flour at 5 percent, 10 percent and 15 percent level by Sesbania grandiflora flower and leaves powder. On the basis of organoleptic evaluation the Sesbania grandiflora flower and leaves powder incorporation up to 10 percent both in noodles ( NF2 and NL2 ) and crackers ( CF2 and CL2 ) was found acceptable. Further selected noodle and cracker sample was evaluated for proximate, minerals, vitamins, phytochemical content and amino acid analysis. It is concluded from present investigation that incorporation of Sesbania grandiflora flower and leaves powder enhances the protein, ash, fiber, mineral and vitamin content of noodle and cracker compared to control. Moreover the results demonstrated that the increase in all phytochemicals such as total phenol, total flavonoids, total carotenoids, kaempeferol and antioxidant activity of cracker and noodle by incorporating Sesbania grandiflora flower and leaves powder which improves neutraceutical value of it. The amino acid profile revealed that Sesbania grandiflora flower, leaves powder and its incorporated noodles, crackers are good source of all essential amino acids consists lysine, phenylalanine, leucine, isoleucine , threonine, valine, methionine and tryptophan. The four months microbial study indicates that Sesbania grandiflora flower and leaves powder and its incorporated noodles, crackers have better shelf life and microbialy safe up to four month storage period. The cost of developed noodles and crackers incorporated with Sesbania grandiflora flower/leaves powder was affordable and also contain many vital nutrients and phytochemicals.ThesisItem Open Access Studies on formulation, process optimization and quality evaluation of millet based value added food products(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-09) Mane, Rushikesh Pratap; Kshirsagar, R.B.In the entitled research work sincere efforts were made to develop cookies and vermicelli from millets. Cookies are popular snacks consumed in everyday life and vermicelli is a favourite breakfast option for other fast foods as it is ready to cook. The millets viz. pearl millet, finger millet and foxtail millet were used for the preparation of cookies and vermicelli. The concern of utilisation of millets was to reduce the antinutritional factors present and for this germination of millets was carried out. The germinated millet flours were used in combination with refined wheat flour, sugar and jaggery, maida and shortening for preparation of cookies whereas vermicelli were prepared with addition of germinated millet flours and whole wheat flour. The cookies prepared with 60:40 proportion of refined wheat flour and millet flours (pearl millet 10%, finger millet 15% and foxtail millet 15%) with sugar and jaggery as alternative source for refined sugar while vermicelli prepared with 60:40 proportion of whole wheat flour and millet flours (pearl millet 10%, finger millet 15% and foxtail millet 15%) were preferred by panellists on the basis of sensory evaluation. The nutritional analysis of cookies revealed that selected sugar-based millet cookies (CS2) had carbohydrates (58.89 %), protein (13.25 %), dietary fibre (6.17 %), Ca (41.56 mg), Fe (3.80 mg), Zn (1.12 mg) and P (125.58 mg) while jaggery based millet cookies (CJ2) reported 56.68 % carbohydrates, 14.23 % protein, 6.47 % dietary fibre, 48.62 Ca, 7.98 Fe, 1.35 Zn and 128.49 P mg/100g respectively. Furthermore, prepared and selected vermicelli (V3) were analysed for nutritional composition which showed carbohydrates (62.44 %), protein (12.50 %), dietary fibre (8.68 %), Ca (76.72 mg), Fe (4.8 mg), Zn (3.1 mg) and P (120.5 mg). The developed products were good in antioxidant activity, essential amino acid content and low in anti-nutritional factors. The prepared cookies and vermicelli found to be shelf stable up to 90 of storage at room temperature packed in PET and HDPE respectively which were economically feasible and can be used for commercial exploitation as an enterprise for small and medium scale businesses, self-help groups and millet growing farmers.ThesisItem Open Access Studies exploration and quality evaluation of composite flour (Sorghum and jackfruit seed) based value added food products(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-06) Mohammad Nisar Abdul Razzaque; Sawate, A.R.Functional foods have medicinal properties and can provide a chance to control different kinds of physiological disorders by improving human health. Faulty food habits and eating of fatty food and fast food increases the risk of life threatening diseases such as diabetics, cardio-vascular diseases, stroke, obesity, certain types of cancer etc. The jackfruit (Artocarpus heterophyllus), a member of the Moraceae family, is widely produced in Southeast Asia, particularly in Bangladesh, India, and Thailand. Jackfruit is very much important for its nutritive value and it confer beneficial health benefits to human being. Jackfruit flesh is sweet in taste and contains good proportion of carbohydrate. Sugars such as glucose, fructose, xylose, rhamnose, arabinose, and galactose are found in the matured fruit. The seeds are also a significant source of fibre and B-complex vitamins, as well as a healthy supply of carbohydrate and protein. However, due to its inherent compositional and textural features, the fruit is perishable and cannot be preserved for long periods of time. Seed flour can be an alternate intermediatory product that can be stored and used for value addition as well as blending with other grain flours without compromising the fu\nctional and sensory characteristics of the final product. In the present investigation, the dried jackfruit seed was prepared by different processing methods like sun drying and tray drying. It was concluded that jackfruit seed processed by tray drying method is superior than sun dried jackfruit seed with respect to product recovery, nutritional composition, mineral composition antioxidant activity and phyto-chemical constituents. The dried seeds get comminuted through pulverizer to get fine jackfruit seed powder. The maximum yield of powder obtained through 80 mesh size sieve. The functional and re-constitutional properties of jackfruit powder showed that jackfruit sample processed by tray drying method got superior results as compare to jackfruit seed powder processed by sun drying method. The prepared jackfruit seed powder is nutritionally rich, specially protein and mineral contents as well as antioxidant activity. It may also be concluded that tray dried jackfruit seed can further utilize for preparation of different value added food products like cookies and noodles. The prepared tray dried jackfruit seed powder is nutritionally rich, cost effective which can open up the door for additional income to farmers. The jackfruit seed powder does not contribute any flavor to products in which it is added; hence jackfruit seed powder is very versatile ingredients to use in different food products like bakery, extruded food, macroni products etc. The composite flour was prepared by using jackfruit seed powder and sorghum flour on equal basis for additionally increasing the mineral and protein content of flour, and the prepared composite flour was added in different value added food products like noodles and cookies. The sensory evaluation of noodles prepared with addition of 20 percent composite flour (NJ2) got better sensory score with respect to all sensory attributes among all noodles samples whereas cookies showed that, cookies prepared with addition of 20 percent composite flour (CJ2) obtained highest sensory score with respect to all the sensory attributes among all the treatments. The selected cookies and noodles sample i.e. CJ2 and NJ2 prepared with addition of composite flour obtained better results with respect to organoleptic, physico-chemical, mineral, textural, antioxidant activity and phyto-chemical contents as compare to other samples. The prepared noodles and cookies were found to be microbiologically safe up to 120 days without any evidence of yeast, mold and E-coli. The noodles and cookies incorporated with composite flour contributed good energy value. It may be concluded that the noodles and cookies incorporated with composite flour is techno-economically feasible and their cost of production is less as compare to cost of similar product available in market.ThesisItem Open Access Studies on development of millet and fruit-based food construct for 3d printing(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-03) Rautela, Rashika; Agarkar, B.S.In view of the nutritional importance of the millet and fruits, the study was planned to utilize them as raw materials for 3D Food printing. In the present research project, a comparative study was carried out by assessing the effects of various factors on the printability of the bio-ink. A technology was developed to standardize the process for preparation of bio-ink that would produce 3D printed structure with sturdy appearance. Among millets, Ragi was chosen as base material and complementing the millet structure, whole oat flour was used with Jaggery for enhancing sensorial properties. Optimization was done to the three dry materials with water levels, added to form an ink which extrudes and can deposit layer by layer. Particle size was optimized according to the nozzle of 1.6 mm diameter. After preliminary platform tests, Ragi and Oat flour combination of 7:3 ratio was fixed. Based on sensory, 30% of Jaggery powder was added to the 7:3 ratio of ragi and oat flour with the incorporation of 80%, 100% and 120% water levels of the dry mixture. Samples with five treatments were made. Effect of roasting and water level was observed through line test, extrusion test, shear viscosity test, frequency sweep tests. Water absorption capacity and Swelling index was done in support of the above study. The selected formulation was based on the best printability, best stacking score and organoleptic amongst the 5 treatments. The best printed formulation was investigated for proximate and mineral analysis.ThesisItem Open Access Studies on effect of malting characteristics on quality of quinoa seeds(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-13) Wanole, Pooja Dattaram; Pawar, V.S.Quinoa seed (Chenopodium quinoa) is an important perennial pseudocereal from the family Amaranthaceae. It is one of the important underutilized quinoa having high nutritional value and as a basic ingredient for the preparation of value added food products. The present investigation aimed to study the influence of soaking and germination on nutritional and anti-nutritional components, minerals (calcium, zinc, phosphorus, magnesium, potassium) of quinoa seeds. The effect of soaking was analysed at 4, 8 and 12 hr while that of germination at 12, 24 and 48 hr. The results revealed that there was (from 14.3 to 17.5 %), (from 4.69 to 5.02 %) increase in protein and fibre content during soaking and germination treatments, respectively. The anti-nutritional factors like tannin content, saponin content and phytic acids decreased significantly (0.049 to 0.024 %), (0.69 to 0.42 % and 1.06 to 0.65 %) respectively. A significant increase in mineral content was analysed after the soaking and germination treatments of quinoa seeds. The result we found that the water absorption capacity range between 2.10 (ml/g). There was significant difference between the oil absorption capacity was recorded in 1.20 (ml/g) There was swelling capacity found in 1.85 (ml). The solubility quinoa malt is 5.34 %. The swelling index of quinoa malt is 0.60 %. Malt yield 84.42 % was found in case where the quinoa sample steeped for the period of 12 h with 24 h of germination period and the results were statistically superior to other samples on the basis of observed results it could be stated that variations in germination and steeping periods critically affect the malt yield and direct relation between the steeping and germination periods with reduced in malt yield cannot be correlated. The hot paste viscosity of malts ranged from 56.6 to 43.8 centripoise and cold paste viscosity ranged from 70.8 to 56.2 centripoise. The hot paste viscosity decreased at all periods of soaking and germination. However, lowest hot paste viscosity was obtained at 8 hrs soaking and 24 h germination. The reduction in the consistency of the malted flour paste on 8 h soaking and 24 h germination was may be due to increase in amylolytic and proteolytic enzymes.ThesisItem Open Access Studies on preparation of frozen yogurt smoothie using non-nutritive sweeteners(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-14) Raksha G P; Deshpande, H.W.In the study, research was carried out to standardize the preparation technique of frozen yogurt smoothie. The quantity of skimmed milk powder required in milk for the preparation of yogurt was 5%. The prepared yogurt was blended with mango pulp, psyllium husk and various non-nutritive sweeteners to prepare frozen yogurt smoothie. The sensory analysis of frozen yogurt has revealed that 10% sugar, 30% FOS, 150μl of Stevia or 10% of liquid jaggery per 100g of product had better sweetness level. On organoleptically comparing the frozen yogurt smoothies containing various non-nutritive sweeteners, overall acceptability of the smoothie containing FOS was highest followed by the smoothie containing stevia, smoothie containing sugar and smoothie containing Liquid jaggery. The proximate analysis of the smoothies has revealed that the protein content of sample varied from 7.0-9.62% and Crude fiber content varied from 4.56-6.7%. On storage of smoothies the acidity values increased, pH and TSS content were decreased. Microbial analysis has shown that all the smoothie samples have retained TPC above 108 cfu/ml throughout the storage. The theoretical energy value of smoothie containing sugar was 112.35 Kcal/100g, smoothie containing FOS was 162.43kcal/100g, smoothie containing stevia was 99.56 kcal/100g and smoothie containing liquid jaggery was 108.77 Kcal/100g. Cost of production of smoothie containing sugar, FOS, stevia and liquid jaggery was 8.28 Rs/100g, 16.76 Rs/100g, 10.5 Rs/100g and 9.0 Rs/100g. The shelf life of samples were 45 days under refrigerated condition.ThesisItem Open Access Studies on preparation of biocolour by using yeast (Xanthophyllomyces Dendrorhous) and its exploration in food products by using nano-dispersion technology(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-06) Monishdeep. V; Deshpande, H.W.Colours are the most notable characteristic to definefood's quality and to access whether it can suppress or stimulate one's appetite. Bio colorants are those food colouring components that come from biological sources like plants, algae, insects, fungi, and animals and can give food a certain colour. Yeast species Xanthophyllomyces dendrorhous produces the commercially important biocolour called astaxanthin. It is used in the commercial colouring of meats, dairy products, and beverages. In this study, Xanthophyllomyces dendrorhous inoculated in to the coconut milk and was allowed for fermentation by keeping in orbital shaking incubator for the period of 5 days at 25°C w¬¬¬¬¬ith 150 rpm till colour changes to pink. The colouring pigment astaxanthin was harvested using downstream process of combined physical cell disruption and chemical extraction technique. The lipophilic and hydrophobic properties of extracted astaxanthin made it to use in limited number of food colour. To improve its compatibility and stability in all kinds of foods astaxanthin physical properties altered by using nano-dispersion technology. Nano-dispersed astaxanthin was evaluated at different pH (acidic, basic and neutral) by using buffers followed by incubation at ambient condition. The nano-dispersion astaxanthin where light stability or sustainability colour samples with neutral pH were subjected to Ultra-violet light, fluorescent light and dark condition. The results observed that an average yield of astaxanthin produced in each batch was 1.48±0.024g. The conversion efficiency from astaxanthin to nano-dispersion astaxanthin was 99 per cent. The stability of nano-dispersed astaxanthin to light, temperature and pH are sensitive with p<0.01 highly significant difference. The colour is acceptable and stable in all prepared food products include water based beverage, sweetened coloured milk, marshmallow and sooji-halwa.ThesisItem Open Access Studies on development and quality assessment of vegan beverage by using soy, coconut and almond milk(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-03) Shinde, Siddheshwar Bhagwanrao; Kshirsagar, R.B.Plant based or non-dairy milk beverages is the fastest growing sector in new food product development category of nutraceutical and functional food market. At the moment, soy milk, coconut milk, oat milk, almond milk, millet milk etc. are the most popular milk substitutes all over the world. The present research was focused on development and quality assessment of vegan beverage by using soy, coconut and almond milk. The study focused on improving and diversifying the food and nutrition status of soy milk prepared by two different methods. First one focused on 28 hours germinating the soybeans and later one based on soaking and cooking of soybean in 0.5% sodium bicarbonate solution prior to milk extraction. The formulation for development of vegan beverage by using soy, coconut and almond milk on the basis of sensory evaluation. The extracted milks were blended in different concentrations. By using germinated soy milk with coconut and almond milk. The treatments were C0 (untreated soy milk), A1 (80 % soy milk + 10 % coconut milk + 10 % almond milk), A-2 (70 % soy milk + 15 % coconut milk + 15 % almond milk), A3 (60 % soy milk + 20 % coconut milk + 20 % almond milk). Other formulation was made by using sodium bicarbonate treated soybean milk. The treatments are B1 (80 % soy milk + 10 % coconut + 10 % almond milk), B2 (70 % soy milk + 15 % coconut milk + 15 % almond milk), B3 (60 % soy milk + 20 % coconut milk + 20 % almond milk). All treatments were examined for the organoleptic evaluation by trained panel members. Formulation A3 and B3 were selected for the proximate analysis on the basis of mean sensory score. Treatment A3 was found significant over B3 in the physico-chemical profile. The moisture, protein, fat, carbohydrate, ash and dietary fiber of treatment A3 was 88.43 ±0.98, 3.20 ±0.04, 5.49 ±0.03, 2.05 ±0.04, 0.79 ±0.09, 0.73 ±0.01 Per cent respectively and that of B¬3 was 89.00 ±0.4, 2.98 ±0.03, 5.90 ±0.08, 2.41 ±0.11, 0.68 ±0.02, 0.63 ±0.05 Per cent respectively. In the developed technology A3 sample again optimised with two different sweeteners namely Fructooligosaccharide and jaggery. Sensory evaluation was standardized for addition of FOS and jaggery as 12 gm FOS and 8 gm jaggery was found suitable for in A3F2 and A3J2 respectively. Both the treatments were analyzed for proximate analysis. The moisture, protein, fat, carbohydrate, ash and dietary fiber for A3F2 was 80.44 ±0.92, 2.81 ± 0.20, 4.83 ±0.46, 5.04 ±0.72, 0.67 ±0.89, 6.40 ±0.91 Per cent respectively and that of A3J2 was 79.91 ±0.81, 3.01±0.51, 4.93 ±0.46, 9.84 ±0.82, 1.98 ±0.47, 0.65 ±0.62 Per cent respectively. Treatment A3F2 (60 % germinated soy milk + 20% coconut milk + 20% almond milk + 12 gm FOS) was significant in dietary fiber and low-fat content and was rated quite good in terms of overall acceptability on the basis of proximate, microbial and sensory evaluation.ThesisItem Open Access Development and quality evaluation of popped sorghum based instant upma mix(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-01-30) Dhadke, Shailesh Gangadhar; Pawar, V.S.The technology used in the experiment was developed to standardise the method for making instant upma mix that contains popped sorghum flour. The instant mix was easy and quick to prepare. It also provided an excellent alternative for preparing food quickly at the home level. As it contains less gluten, the prepared popped sorghum based instant upma mix is an excellent choice for those with celiac disease. Popping process retains the nutrient present in the sorghum and also helps to increase the protein content in it. Popping helps to reduce the phytic acid which is an antinutritional factor present in sorghum so it also helps to increase the digestion process. Wheat semolina, popped sorghum and spice mix was used in the preparation of instant upma mix with different proportion like 80:0:20, 60:20:20, 40:40:20, 20:60:20 and 0:80:20 for the sampleT₀, T₁, T₂, T₃ and T₄ respectively. The instant upma mix was analysed for chemical and sensory properties.Sensory evaluation revealed that the sample T₃ secured highest sensory score and contained of protein 11.13±0.06, fat 4.8±0.1, carbohydrate 74.72±0.1, crude fiber1.83±0.03% and have energy value 386.52±1.5 Kcal/100g. Prepared instant upma mixT₃ was nutritionally rich and organoleptically acceptable. The prepared mix can be stored in HDPE aluminium laminated standing pouch for 60 days without microbial decomposition.
