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ThesisItem Open Access Standardization and quality evaluation of value added momos incorporated with ragi flour and colocasia leaves powder(Vanantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-10-30) Soumya Sucharita Sahoo; Agarkar, B.S.Nowadays, momos are one of the healthy street food preferred by people of all age groups, usualy prepared from refined wheat flour outer wrapper with inner stuffing of vegetarian as well as non-vegetarian food stuffs and served hot. Ragi among the millets and colocasia leaves among the green leafy vegetables are mostly cheapest sources of high levels of various macro and micro nutrients. Ragi is rich in protein, dietary fibre, minerals such as calcium, phosphorous, iron, zinc and other vitamins also. Being gluten free is one of the most important nutritive attributes of ragi. Colocasia leaves that are commonly grown anywhere requiring no care, fertilizers and pesticides contain good amount of calcium, iron, phosphorous, dietary fibre. Thus, considering all these beneficial aspects, the present study was planned to prepare and evaluate value added momos incorporated with different levels of ragi flour and colocasia leaves powder.Both germinated roasted and unroasted ragi flour were incorporated at different levels (10, 20, 30 and 40 per cent each) during preparation of dough to make outer wrappers of momos along with the control prepared without incorporation of ragi flour. Sensory evaluation of prepared momos was conducted and then colocasia leaves powder at different levels (1, 1.5, 2 and 2.5 per cent) was incorporated in the variation having highest overall sensory scores. All the variations of momos prepared with incorporation of ragi flour and colocasia leaves powder were evaluated for their sensory attributes. The highly accepted variation of momos i.e., the one incorporated with 30 per cent germinated roasted ragi flour and 2 per cent colocasia leaves powder was further undergone nutrient analysis and shelf life study. The results depicted that momos developed with addition of ragi flour and colocasia leaves powder contained higher quantity of nutrients such as dietary fibre, total ash, calcium, phosphorous, iron, magnesium, potassium and zinc. Momos can be kept in pet bottles and LDPE pouches at super-chilling temperature (-20C±0.50C) for 18 and 15 days, respectively without any spoilage. In frozen condition (-180C±0.50C), this time span can extend up to 21 and 18 days while stored in pet bottles and LDPE pouch, respectively. Hence, enriching street food items like momos with ragi flour and colocasia leaves powder can be proved to be concentrated with various essential nutrients and to be helpful in fulfilling the daily micronutrient need of consumers.ThesisItem Open Access Value added products by utilizing watermelon (Citrullus lanatus) seeds(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Ukkalgaonkar, Janhavi Rangrao; Khan T.N.Watermelon seeds has been considered as agro based waste and are usually discarded. Only a small share of this agricultural material is economically processed and majorly used for animal fodder. There is growing interest and need to value the products of the food industry by reintegrating them into the food chain. India with disparate food habits has a number of traditional foods, including sweet products. The present study aimed incorporation of watermelon (CitrullusLanatus) seed in traditional Indian desserts and evaluated its sensory characteristics, nutrient content and shelf life. Survey analysis result showed that only 58 per cent households consume watermelon seeds while, 49 per cent households are unaware about its nutritional benefits. The traditional sweet products Kaju Katli, BesanLaddoos, Coconut Burfi,Chocolate Burfi and Groundnut Chikki were prepared by replacing the main ingredients with 10, 20, 30, 40 and 50 per cent of watermelon seed, while control sample was prepared without incorporation of watermelon seeds. Sensory evaluation of value added products was carried out using 5 point hedonic scale. On the basis of sensory scores the Kaju Katli, Chocolate Burfi and Groundnut Chikki with 40 per centwhile,BesanLaddooand Coconut Burfi with 30 per cent incorporation of watermelon seed level scored maximum for all the sensory attributes. The samples were analysed for proximate and mineral composition using standard methods. It was observed that value addition with watermelon seed improved the nutritional value of sweet products in terms of proximate as well as total minerals. The highly accepted sweet products (Kaju Katli, BesanLaddoos, Coconut Burfi,Chocolate Burfi and Groundnut Chikki) were stored at room temperature and quality characteristics were evaluated at periodically. During storage it was observed that Groundnut Chikki and BesanLaddoo was acceptable up to 25 days, shelf life of Kaju Katli was up to 12 days and the prepared Coconut Burfi and Chocolate Burfi is suitable for consumption up to ten (10) days. Thus, the present study concluded that seeds of watermelon could be successfully incorporated in sweet food products with significant increase in nutritional properties without affecting the sensory quality of product. Consumption of watermelon seeds as an adjunct in sweet recipe will positively benefit the consumer. In addition, this will create a ready market for the underutilized watermelon seeds as well as provide more income for the watermelon growers.ThesisItem Open Access Acceptability and nutritional evaluation of pumpkin (Cucurbita) seeds flour incorporated bakery products(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Sangle, Dhanashri Sudhakar; Khan T.N.Malnutrition is global problem which imposes high cost on society. Therefore more attention has been given to the use of agricultural waste to overcome the malnutrition. Pumpkin seeds are nutritionally dense by product of pumpkin but is neglected as waste. Thus the present study was carried out for utilization of pumpkin seeds flour in bakery products like sweet biscuits, salt biscuits, nankhatai and cupcake with 5,10, and 15 per cent incorporation of pumpkin seeds flour and its evaluated nutrient analysis of highly accepted bakery products also estimated. The highly accepted bakery products were stored in polyethylene zip lock bag at room temperature. The result of organoleptic evaluation showed that sweet biscuits, salt biscuits, nankhatai and cupcake were most accepted at 10 per cent level of incorporation of pumpkin seeds flour. Whereas, cupcake prepared with 15 per cent incorporation of pumpkin seeds flour was well accepted. Incorporation of pumpkin seeds flour help to improved protein, total ash, energy, fiber, phosphorus, magnesium, calcium, iron, copper and zinc content in prepared bakery products. Result of shelf life study indicated that sweet biscuits, salt biscuits and nankhatai can be stored up to 60 days. Whereas cupcake can be stored up to 8 days in polyethylene zip lock bag at room temperature. Hence, it is concluded that utilization of pumpkin seeds flour in routine diet can improve the nutritional status of the individual and also prevent the malnutrition among the population of developing country.ThesisItem Open Access Acceptability and nutritional evaluation of bakery products prepared by incorporation of beetroot (Beta vulgaris) leaves powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Shinde, Mira Dagduba; Khan T.N.Beetroot leaves constitute a resource of high nutritional value as compared to commonly consumed green leafy vegetables and their roots also they are helpful in preventing many diseases. The baking industry in India is growing at a very fast rate and the demand for healthy bakery products is increasing. People of all ages are affectionate of different bakery products, because of their taste and colour and are becoming prominent day by day. Thus, keeping in mind all these perspectives the present study is planned for preparation and quality evaluation of bakery products incorporated with different levels of beetroot (Beta vulgaris) leaves powder. Results of survey revealed that beetroot leaves were consumed rarely by a very negligible group of households and all households were unaware about the incorporation of beetroot leaves in the bakery products. Four experimental variations of each bakery products were prepared along with one control (without incorporation of beetroot leaves powder). Sensory evaluation of prepared bakery products was carried out and highly acceptable variations were kept for nutritional analysis and shelf life study. Sensory evaluation indicated that salt biscuit and eggless cake were well acceptable at 5 per cent while masala biscuit and nankhatai were well acceptable at 7.5 per cent level of incorporation of beetroot leaves powder. Nutrient analysis revealed that total minerals, protein and crude fiber contents were increased in the bakery products prepared with incorporation of beetroot leaves powder as compared to control bakery products. Bakery products such as salt biscuits, masala biscuits and nankhatai can be stored up to 60 days whereas; eggless cake can be stored up to 5 days in zip lock polyethylene bags at normal room temperature. It has been proved that it could be practical to utilize beetroot leaves powder that is beetroot leaves in producing very important, palatable, delicious and herbal bakery products which are relished by consumers.ThesisItem Open Access Acceptability of snacks by utilizing betel (Piper betle) leaves powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Ambhore, Pooja Sadashiv; Khan T.N.Betel leaves has tremendous strength to protect from the various diseases and disorders because they provide dietary fibre, minerals, vitamins, antioxidants and nutraceuticals. Initially, the survey was carried out to elicit information about consumption and nutritional awareness regarding betel leaves. Betel leaves were dried in electrical drier, grind and made a powder from it and stored in refrigerator till the end of experiment. Traditional snacks like kharapara, shev, chakli and khariboondi which are tasty and easy to make and consume by almost all of the age groups of Indian population. Hence, an attempt was made to prepare snacks by utilizing betel leaves powder at 5 to 10 per cent level of incorporation. Control snacks were prepared without incorporating betel leaves powder. Sensory evaluation, nutritional analysis and shelf life study was carried out of snacks recipes. Results of the sensory evaluation showed that kharapara and shev were well accepted at 7.5 per cent while chakli and khariboondi were better accepted at 5 per cent incorporation of betel leaves powder. Incorporation of betel leaves powder helped to increase total minerals, dietary fibre, calcium, magnesium, phosphorus, iron, copper and zinc. Chakli and khariboondi can be stored for 30 days. Whereas, kharapara and shev can be stored up to 60 days in zip lock polyethylene bags at room temperature. Dried betel leaves powder is the concentrated source of nutrients and it is easily incorporated in various recipes. It can be concluded that betel leaves can be easily dehydrated and added in traditional recipes for micronutrient security.ThesisItem Open Access Preparation of maltodextrin from sorghum and its utilization in bakery product (Cookies)(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Sadaf Tarannum Mohammad Ilyas; Gadhe, K.S.In the present investigation, the technology was developed to standardize the process for preparation of maltodextrin from Sorghum variety (Parbhani Shakti) by acid hydrolysis and enzyme hydrolysis method and its utilization in preparation of cookies as a fat replacer. Maltodextrin used as fat replacer due its low calorie content as compare to hydrogenated fat. The yield of maltodextrin prepared by enzyme hydrolysis method was greater than the acid hydrolysis method. Demand for ready to eat processed foods with better shelf life, satisfying taste, ease of palatability high nutritional quality and low calories is increasing throughout the world because of growing urbanization, economy and increased employment in industrial and day to day changing life style of people. Bakery products like cookies are most important product due to less moisture and better shelf life. Cookies were prepared from wheat flour (maida), sugar, fat, maltodextrin, baking soda, ammonium bicarbonate and milk. Prepared cookies were analyzed for sensory properties. Sensory evaluation revealed that the T3 sample, which contained 30 per cent maltodextrin as a fat replacer was the best . The nutritional study revealed that the selected sample (T3) has moisture, fat, carbohydrate, protein, ash and crude fibre content of 1.3%, 8.96%, 83.82%, 2.97%, 1.28%, and 2.061% respectively. The selected sample is superior in carbohydrate content and less in fat content than control sample (T0). The energy value of the selected cookies sample is less than control sample. This was due to lower fat content in T3 sample as compare to control sample.ThesisItem Open Access Preparation and quality evaluation health drink mix by incorporation of horsegram malt(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-01) Gaikwad, Snehal Sanjay; Ghatge, P.U.The present study was carried out for preparation of health drink mix with incorporation of varying levels of horse gram malt. Initially, process optimization for preparation of horsegram malt was performed. The prepared malt flour was incorporated to the health drink mix at varying levels i.e., T0(Control), T1, T2, T3, T4 with 0%, 5%, 10%, 15% and 20% respectively. The effect of malting on proximate composition showed the increase content of protein, and minerals such as phosphorus, magnesium. The functional properties were found to be enhanced in malted horsegram flour compared to raw horsegram flour. The anti-nutritional factors were found to be reduced in malted horsegram as phytic acid and tannins reported to be 4.7 ± 0.42 mg/ g and 5.7 ± 0.31 mg/ g as compared to raw horsegram flour as 10.60 ± 0.66 mg/g and 18.22 ± 1.30 mg/g respectively. The health drink mix incorporated with varying levels of malt flour (0%, 5%, 10%, 15%, and 20%) were evaluated for sensory analysis. All the combinations were found acceptable, moreover T3 was found to have higher acceptability, The proximate composition of health drink mix showed the higher protein levels T3 (15.73± 0.66 g) and control (11.43 ± 1.12 g). The calcium and magnesium levels were found to be higher as 120.36 ± 1.74 mg/ per 100 g and 62.03± 0.09 mg/ per 100 g. The anti-oxidant activity and phyto-chemical composition i.e., total phenolics and total flavonoid content of health drink mix is found to be enhanced as compared to the control sample. The prepared health drink mix was found to have good storability in PET containers as compared to LDPE and HDPE; for about 90 days.ThesisItem Open Access Studies on development of instant sorghum tortilla mix incorporated with soybean, Bengal gram and fenugreek leaves powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2021-11-11) Alane, Shakuntala Tukaram; Gadhe, K.S.In the present investigation, the technology was developed to standardize the process for preparation of instant sorghum tortilla mix incorporated with soybean, bengal gram and fenugreek leaves powder. The instant mix was simple, easy and requires less time for preparation and it also provide good option for preparation of food at home level in short time. The prepared instant sorghum tortilla mix is good option for people who suffering from celiac disease because of absence of gluten. The malting of sorghum results in increased the carbohydrate content, ash content and bioavailability of minerals and decreases the phytates and tannin level. Soaking and roasting of soybean decreases trypsin inhibitor, tannin and phytate. The malted sorghum flour, bengal gram flour, soybean flour and fenugreek leaves powder was utilized in preparation of instant sorghum tortilla mix with different variation level i.e. 70:23:05:02, 70:17:10:03, 70:11:15:04, 70:05:20:05 respectively and for preparation of control sample malted sorghum flour and bengal gram flour was used. Prepared instant sorghum tortilla mix was analyzed for chemical and sensory properties. Sensory evaluation revealed that the sample T3 secured highest score and which contains fat 5.02%, protein 15.53%, carbohydrate 66.02%, crude fibre 3.46% and energy value 371.38 kcal respectively. The prepared instant mix was can be stored in laminated aluminum pouch for 90 days without any microbial deterioration. From the present investigation, it was concluded that prepared instant sorghum tortilla mix had good nutritional and sensory quality attributes.ThesisItem Open Access Assessment of nutritional status of obese women(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2021-11-30) Kabra, Anuja Nandkishor; Khan, T.N.“The Assessment of Nutritional Status of Obese Women” was carried out with an objective to assess socio-economic status, nutritional status by assessment of anthropometric measurements, food and nutrient intake by 24 hours recall method and health complications by the obese women. Total 210 obese women of age group 30 to 60 years from overweight (120) and obese (90) areas of Parbhani District of Maharashtra was purposively selected. The general information, anthropometric measurements, dietary pattern by 24 hour recall method, health status and activity pattern by the obese women were obtained through a well- structured interview schedule. Lipid profile and blood glucose was estimated for a subsample of 75 subjects who were willing to give blood sample. Blood pressure of a subsample of 75 selected women was measured. Results of the study revealed that maximum number of obese women belonged to age group of 40-50 years and were from nuclear families. Majority of obese women were secondary school educated and found to be vegetarian. Maximum percentage of obese women were housewives i.e. (94.76 per cent). Majority of the subjects were having income above 50,000 rupees whereas (28.57 per cent). Higher percent of women were found to be following sedentary working pattern. The mean value of weight of women was 82.44± 9.25 and the mean value of body height of women was150.6± 5.95 respectively. The BMI of women subjects was 33.22± 4.358 and mid upper arm circumference (34.89 ± 3.916). The skinfold thickness of selected women was 20.87± 2.808. The mean values of waist and hip circumference of the subjects were 94.43 ± 3.26 and 114.2 ± 3.54 respectively. The consumption of calorie rich foods such as bakery products, nuts, oilseeds and dry fruits, soft drinks, sago, street foods and fried items consumed by the women, might have resulted in creation of positive energy balance among them. The intake of all the nutrients was significantly higher than RDA’s among overweight and obese women except calcium intake which was significantly lower than RDA’s. In conclusion, it can be said that the prevalence of over nutrition was more in nuclear families. The study stated that all the respondents were having more than normal BMI. The intake of all the nutrients was significantly higher than RDA’s except calcium intake. The extra amount of energy associated with sedentary lifestyle might had resulted in positive energy balance, ultimately leading to deposition of fat in the adipose tissue. Majority of overweight and obese adult population are at risk for suffering with diabetes and heart disease and the positive association between obesity and hypertension. The pattern of exercise by women indicated that they were not spending energy in exercise and work. Rather they were saving energy by sleeping for longer duration and even during day time which is not desired.
