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ThesisItem Open Access Extraction and encapsulation of essential oil from turmeric waste(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-07) Khating, Mauli VinayakraoThe present study was conducted on extraction and encapsulation of essential oil from Turmeric waste (Curcuma lunga) var. shelam using a traditional technique i.e., hydro distillation and steam distillation for extraction and advance technique spray drying for encapsulation. A series of experiments were performed to investigate the effects of extraction method on extraction characteristics of essential oil from turmeric waste. Turmeric essential oil is susceptible to deterioration and chemically unstable when exposed to the environment, resulting in a loss of bioactive compounds and the development of off-flavours. Encapsulation was used to enhance shelf stability. So, study aimed to attempt the oil encapsulation, utilizing the spray drying technique by analysing the effect of emulsion parameters on encapsulated powder. An array of process parameters for maltodextrin (at oil concentrations 10, 20, and 30%) and soy protein isolate (at oil concentrations 10, 20, and 30%), were thoroughly investigated. The oil extraction results showed that for all parameters significantly influence (p < 0.05) by the change in extraction method. The hydro distillation processes gave better extraction yield as well as better extraction efficiency. Hydro distillation process resulted in oil yield of max 0.99% from dry turmeric waste whereas steam distillation gave max 0.78% oil yield. The results of encapsulation also observed to have significant influence (p < 0.05) on encapsulated powder quality characteristics. The encapsulation process with a maltodextrin at 10% oil load gave better best performance, resulting in the highest encapsulation efficiency (87.33±0.37%) with good functional characteristics (i.e., Moisture content, carr’s index, hausner ratio, wettability, solubility etc.).ThesisItem Open Access Identification of suitable variety for the production of sorghum pops(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Gosavi, Rinkesh Arjun; Khodke, S.U.Popped sorghum is one of the ready-to-eat snacks which are popularly consumed by local growers. It has got potential to develop value added products as a convenient ready-to-use food. In the present investigation, process for the production of sorghum pops was optimized for Parbhani Jyoti, Parbhani Moti, Parbhani Super Moti, Dagadi, and Parbhani Shakti varieties of sorghum. The experiment was undertaken for optimization of process parameters of popped sorghum products by Design Expert software. Comparison of five varieties at optimum condition of sorghum such as Parbhani Jyoti, Parbhani Moti, Parbhani Super Moti, Dagadi, and Parbhani Shakti were carried out with respect to maximum popping yield and expansion ratio of sorghum pops. Sorghum was prepared by varying process parameters at three levels such as soaking time (1, 30, 60 min), conditioning time (8, 12, 16 h) and popping temperature (150, 170, 190°C). The optimized values of the process parameters for the preparation of sorghum pops from different varieties viz., Parbhani Jyoti, Parbhani Moti, Parbhani Super Moti, Dagadi, and Parbhani Shakti, were obtained at soaking time 30 min in water, conditioning time 12 h of soaked sorghum and popping temperature 170°C of heating pan. On the basis of maximum popping yield and expansion ratio, four varieties of sorghum viz., Parbhani Jyoti, Parbhani Moti, Parbhani Super Moti, Dagadi, were identified for the production of sorghum pops. Parbhani Jyoti variety was found to be best suitable variety on the basis of maximum popping yield (95.29 %) and expansion ratio (9.92) among the varitieal study. The highest positive significant correlation of popping yield and expansion ratio with thousand grain weight (r = 0.831), equivalent mean diameter (r = 0.895) respectively. The highest negative significant correlation of popping yield and expansion ratio with hardness (r = - 0.979), hardness (-0.965) respectively. Cost of production for 1 kg of sorghum pops was Rs.114/- with benefit cost ratio and break-even point of 1.74 and 29.57%, respectively.ThesisItem Open Access Comparative study of effect of drying treatments on composition of enicostemma axillare leaves(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Akhade, Seema Sanjay; Jaybhaye, R.V.Enicostemma Axillare is a perennial medicinal herb belongs to Gentianaceae family. It has the therapeutic pharmacological actions such as anti-diabetic, antioxidant, hypolipidaemic, hepatoprotective, analgesic, anti-inflammatory, anti-arthritic, anti-microbial, anti-tumour, etc. It is used to treat several disease conditions such as diabetes, rheumatism (Vata diseases), skin diseases, pitta diseases, constipation, abdominal ulcers, swelling, obesity, fever and insect poisoning. Leaves of the medicinal herbs are highly perishable, hence there is need to find suitable method of drying for increasing the shelf life of these medicinal herbs and to retain the maximum nutritional and medicinal composition after drying. E. Axillare leaves were collected form the fields in VNMKV, Parbhani campus. The E. Axillare leaves were separated, cleaned with distilled water (DW), sprayed on muslin cloth, and then steam blanched for 3 min. The blanched leaves were dried in microwave dryer at 180, 360 and 540 W and LTLH dryer at 40 0C. The physio-chemical properties of the fresh and dried leaves and properties of dried powder were determined. The weight of the samples was measured periodically until it reached a constant weight. The initial moisture content of the sample was 525.00 % (d.b.) and the final moisture content of the dried sample was found 0.68 % (d.b.). The drying times required for drying the leaves in microwave dryer at 180, 360 and 540 W power level were 42, 21 and 15 min, respectively. The drying kinetics was studied by converting the moisture content data into average moisture content verses time graph, drying rate verses moisture content graph and moisture ratio verses time graph and it was concluded that as drying progressed, the loss of moisture in the product decreased with time and the drying took place in falling rate period. The drying of E. Axillare leaves was mathematically modeled by fitting different drying equations and it was found that the Henderson and Pabis model was the best fit for describing drying of the leaves. The effective moisture diffusivities during the drying at microwave power levels of 180, 360 and 540 W were 8.128633 x 10-09, 1.9630 x 10-08 and 3.1036 x 10-08 m2/min, respectively. The activation energies under the respective microwave power levels were 42.97, 82.77 and 121.95 W/g. It was observed that the total color change, total phenolic content, DPPH radical scavenging activity and ascorbic acid content were higher in LTLH dried leaves as compare to microwave dried samples. Microwave drying at 540 W and LTLH drying treatments yielded best powder properties such as Carr index, rehydration ratio, dehydration ratio. Overall, the microwave drying at 540 W and LTLH drying were better drying treatments with regard to retention of nutritional and physio-chemical profile of dried leaves. The values of total color change, chlorophyll, ascorbic acid, TPC and DPPH content of steam blanched sample powder obtained by LTLH drying were 4.20, 0.86 mg/g, 3.43 mg/g 40.23 mg GAE/g, 0.75 µg/mL, respectively.ThesisItem Open Access Standardization of process parameters for osmo-convectively dehydrated carrot slices(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Kumavat, Tejshvini Dattatray; More, P.G.High quality and shelf stable products are obtained by osmo-convective dehydration preservation technique. The present study was undertaken on standardization of process parameter of osmo-convectively dehydrated carrot slices. Steam blanched (2 min) carrot slices (3 mm) frozen at -25 oC temperature for 12 and 24 h and thawed for 2 and 8 h at low and ambient temperature condition. Osmotic dehydration of pretreated carrot slices was carried out in 50 oBrix sugar syrup, syrup temperature 50 oC and immersion time 4 h at constant carrot to slice ratio of 1:4. Osmosed carrot slices were evaluated for mass transfer properties. Osmosed carrot slices were further convectively dried at 60 oC temperature upto 6 ± 0.5 % moisture content. Freeze-thawed pre-treatment i.e freezing (12 h at -25 oC) and thawing at low temperature for 8 h prior to osmo-convective drying resulted in better retention in colour and texture along with high sensory. It also produced osmo-convectively dehydrated carrot slices with porous structure i.e less loss of shrinkage with less apparent density. Pretreated carrot slices, steam blanching (2 min), frozen (for 12 h) and thawed (at low temperature for 8 h) subjected to osmotic dehydration with salt concentration from 0.5 to 1.5 % in 50 oBrix sugar syrup (syrup temperature 50 oC, immersion time 4 h, slice to syrup ratio 1:4). Osmosed carrot slices were evaluated for mass transfer properties. Osmosed carrot slices were further convectively dried at 60 oC temperature up to moisture content 6 ± 0.5 %. Salt concentration (1 %) in 50 oBrix sugar syrup resulted in better retention in colour and texture along with high sensory acceptance of osmo-convectively dehydrated carrot slices. Pretreated carrot slices, steam blanching (2 min), freezing (for 12 h) and thawing (at low temperature for 8 h) subjected to osmotic dehydration with citric acid concentration from 0.5 to 1.5 % in 50 oBrix sugar syrup (syrup temperature 50 oC, immersion time 4 h, slice to syrup ratio 1:4). Osmosed carrot slices were evaluated for mass transfer properties. Osmosed carrot slices were further convectively dried at 60 oC temperature up to moisture content 6±0.5 %. Citric acid concentration (1 %) in 50 oBrix sugar syrup resulted in better retention in colour and texture along with high sensory acceptance of osmo-convectively dehydrated carrot slices.ThesisItem Open Access Development of process technology for the production of fortified soynut chikki(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-28) Nilza Othzes; Khodke, S.U.Consumption of (Ready-To-Eat form) RTE foods are increasing tremendously due to changes in people’s life styles, demand for healthy choices and ease of consumption. Among different RTE foods available fortified soynut-chikki is a new RTE item which has potential for gaining popularity because of nutritionally balanced and convenient nature. The study was aimed at making fortified soynut-chikki in RTE form by incorporating puffed soynuts and de-oiled groundnut meal with some enhanced nutritional and storage properties. RTE puffed soynuts were prepared using HTST (High Temperature Short Time) technique at optimum process condition of soaking time 3 min, surface drying at 3 h and puffing temperature at 180C. The optimum quality parameters were determined in terms of color (L* value) 72.25, hardness of 27 N, crispness (+ve peaks) 24.85, puffing index of 158.28% and Overall Acceptability Score (OAA) of 8.51. Further, four different varieties of soybean viz., MAUS-158, MAUS-162, MAUS-612 and JS-335 were puffed at this optimum values of process conditions and MAUS-612 was found most acceptable with respect to its physical properties, textural, color and sensory properties. A fortified soynut-chikki was formulated at optimum process condition at jaggery:soynut ratio of 60:40, de-oiled groundnut meal of 75 g, rpm of vessel at 65 and thickness of fortified soynut chikki at 1 cm respectively. The developed fortified soynut-chikki was evaluated for its proximate composition, changes in physico-chemical properties such as microbial load, sensory properties, moisture content, water activity (aw), Free Fatty Acid (FFA % oleic acid), color (L* value), and textural (hardness) attributes during storage under ambient conditions (28 3C) after packing in Polypropylene (PP) and Metalized Polyester (MP) packs for 135 days. The prepared fortified soynut-chikki was found to have 19.305 % protein, 15.93 % fat and with calorific value of 443.45 kcal/ 100 g respectively. Metalized Polyester (MP) pack was found suitable for packing fortified soynut-chikki with respect to its storage stability and overall acceptability. Cost of production for 1 kg of fortified soynut-chikki was Rs.142.37.ThesisItem Open Access Study on quality characteristics of moringa oleifera leaves by different drying techniques(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-01-11) Kalamnurikar, Shalaka Shirish; Garud, S.R.Moringaoleifera (MO) is one of the most useful tropical tree and also commonly known as the ‘Miracle tree’ or ‘Drumstick tree’ or ‘Horseradish tree’. It belongs to the family Moringaceae and Genus: Moringa, Species: Moringaoleifera.MOleaves because of high nutrition content are consumed both in fresh and dried form. The present investigation focuses on the effect drying characteristics of microwave drying, effect of different drying techniques on phytochemical quality parameters of MO leaves and effect of drying techniques on powder properties of MO leaves powder by different drying methods namely sun drying, tray drying (45, 50 &55˚C) and microwave oven drying (180,540,900W). The leaves weighing 100g were carried out in each drying method. The weight of the samples was measured periodically until it reached a constant weight. Initial moisture content of the samples were 286±2 % (d.b.) and the final moisture content of the dried samples were found within 6.50 % (d.b.).Total drying time required for microwave drying ranges from 11to 48 min.The moisture content data were converted into drying rate verses time graph and average moisture content verses time graph andconcluded that drying progressed, the loss of moisture in the product caused a decrease in the absorption of microwave power and resulted in a fall in the drying rate. It is also conclude that the total color change, ascorbic acid, chlorophyll content, Total phenolic content and Antioxidant activity content is higher for microwave treatments compared to tray drying,sundrying. Microwave drying treatment shows best powder properties such as carrindex,rehydrationratio, dehydration ratio of MO leaves powder.The highest concentrations of β carotene were found in tray dried sample.After reviewing all result of drying of MO leaves, it was observed that Microwave drying was best drying treatment regarding all aspects such as nutritional andphytochemical profile.ThesisItem Open Access Design and development of feeding device for existing puffing com popping machine(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-01-11) Kokane, Sanket Balasaheb; Khodke, S.U.In the existing multigrain puffing cum popping machine feeding of pretreated grain through hopper is done manually and feed rate varies with type of feeding grain. To have optimum residential time for puffing and popping operation in the revolving cylinder, feed rate of the grain is to be controlled. Presently one labour has to drop the grain continuously in the hopper and another labor is required for the other operations such as collection of puffed/popped products at spout end. Feeding grains continuously to feed hopper is tedious and laborious task and there is no control on feeding rate resulting in minimizing the capacity of the machine. Due to manual feeding, quality of the puffed and popped products minimizes in terms of expansion ratio and yield of puffed/popped products. Therefore to overcome these lacunae, feeding device has been designed and developed for existing puffing and popping machine. Feed rate can be controlled by varying the speed (RPM) of rotor of developed feeding device.For puffing/popping different type of grain (soybean, sorghum, corn, groundnut and bengal gram) speed (RPM) of feeding device and feed rate were standardized. All selected five grains were pre-treated with a standard method. Quality characteristics of popped and puffed products prepared from selected grains were determined in terms of popping/puffing yield, expansion ratio. The moisture content, length, width, thickness, thousand grain weight, porosity and angle of repose of pre-treatedgrain were increased after pre-treatment of soaking and surface drying/conditioning with respect to moisture content raw grain.Further it was noted that the bulk density and true density of pre-treatedgrains decreased with an increase in the moisture content of raw grains(sorghum, soybean, bengal gram and groundnut).Maximum Puffing/popping yield and expansion ratio at 2 rpm of rotor of feeding device was noted as 92.86% and 1.03; 91.82% and 14.53; 97.67% and 1.19; 95.6% and 1.02; 97.22% and 20.92for soybean, sorghum, groundnut, bengal gram and corn, respectively. The maximum production capacity of multigrain puffing cum popping machine for puffed /popped products soynut, popped sorghum, puffed groundnut, puffed bengal gram and popcorn was found as 44.58, 44.15, 37.53, 37.55 and 44.57 Kg/hr, respectively, at 2 rpm of rotor of feeding device. Effective feed rate at 2 rpm of rotor of feeding device was noted as 48.43, 54.75, 43.69, 46.3 and 65.9 Kg/hr, for soybean, sorghum, groundnut, bengal gram and corn, respectively.ThesisItem Open Access Prepration of kharodi sticks using convective and microwave drying(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-01-18) Murtadak, Shriram Pravin; Jaybhaye, R.V.The aim of this study was to prepare a pearl millet Ready-To-Eat (RTE) product Kharodi sticks using convective drying to achieve case hardening to dough sticks and step forward to microwave power to complete drying of sticks. Traditionally Kharodi is prepared manually in the form of chunks and dried in sunshine for 1 to 2 days. Recently few researchers tried to dry chunks/sticks in hot air dryer or sun drying cum microwave drying. Both sun drying and hot air drying are time consuming and sun drying assisted microwave drying still requires open sun shine for few hours which is unhygienic, time consuming and tedious operation. So, to overcome these problems, a combination of convective air drying and microwave drying was selected to reduce the drying time and increases the quality of dried product. The dough was prepared by cooking pearl millet grits with additional ingredients in boiling water. The cooked dough was cold extruded with the help of hand operated Kharodi extruder on specially fabricated aluminum mesh/ screens in the form of continuous sticks. The wire mesh design helps in uniform exposure of dough sticks to convective air. Preliminary trials were conducted to see the impact of air temperature and drying time to achieve case hardening of the dough sticks. The results revealed that the hot air temperature of 120 OC and case hardening time of 20 min gives effective case hardening with acceptable colour of the Kharodi sticks. The case- hardened sticks were step forwarded to microwave oven for microwave drying on rotating oven plate. The drying experiments were conducted for two independent variables viz., microwave power (MP) and microwave time (Mt) at five levels of 285.44, 360, 540, 720, 794.55 (W) and 5, 10, 15, 20, 25 (min) respectively, in Central Composite Rotatable Design (CCRD). The impact of process parameter on quality attributes of dried product was assessed using responses Moisture content (MC), colour difference (ΔE), hardness (Hd) and crispness (Cr). During experimental trials at design levels of input parameters, the moisture content of dried product ranged from 0.21 to 44.8 percent db after drying, colour difference ranged from 6.14 to 18.35, hardness ranged from 913.81 g to 8356.26 g, and crispness ranged from 0 to 49 (+ peaks). The optimal values of input process parameters obtained from numerical optimization were microwave power (MP) of 540 W, microwave drying time (Mt) of 17 min. The data obtained during experiments was analyse using Response Surface Methodology (RSM). The corresponding optimum responses obtained were moisture content (MC) of 4.70 % (d.b.), colour difference (∆E) of 15.91, hardness (Hd) of 8084.14 g and crispness (Cr) of 39. 81 +peaks. The sensory features of the prepared Kharodi sticks were assessed by a panel of judges for various sensory attributes viz., colour, flavour, taste, and mouthfeel. The data collected from the panellist were evaluated using fuzzy logic to determine the ranking of samples and qualitative attributes of developed Kharodi sticks in general. The three samples prepared were Kharodi sticks with onion slices as Sample 1, prepared Kharodi sticks as a Sample 2 and market Kharodi product as Sample 3. The preference order determined from the analysis of sensorial response data given by the judges was Sample 2 (very good) > Sample 1 (very good) > Sample 1 (medium). Preference order of quality attributes for Kharodi sticks in general was also found as mouthfeel> taste> colour> flavour. From the sensory data, it was found that mouthfeel i.e., texture and taste of dried Kharodi sticks are major quality attributes while flavour is the least important attribute.ThesisItem Open Access Development of combo-process technology for rte carrot slices(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2021-02-22) More, Pramodini Gajananrao; Khodke, S.U.Osmo-convective dehydration is one of the important preservative techniques that offer a high-quality shelf-stable product. The present study was undertaken to develop combo-process technology for the production of osmo-convectively dried RTE carrot slices. Carrot slices of 3 mm thickness were subjected to pre-treatments namely, blanching, freezing and thawing before osmo-convective drying. Osmotic dehydration of pre-treated carrot slices were carried out at different process parameters such as sugar concentration (40-60°Brix), syrup temperature (40-60° C) and immersion time (3-5 h) at constant carrot slice to syrup ratio of 1:5. Osmosed carrot slices were further convectively dried at 60o C temperature up to 6 % moisture content. Osmosed carrot slices were evaluated for mass transfer properties and RTE carrot slices for texture, colour and sensory properties. Pre-treatments of steam blanching (2 min), freezing (-25o C) and thawing (5o C) prior to osmo-convective drying resulted in better retention of colour and texture along with high sensory acceptance of RTE carrot slices. It also produced RTE carrot slices with porous structure i.e. less loss of shrinkage. Optimization of process parameters were done by Design Expert software. The optimum process parameters obtained by computergenerated response surfaces and contour plot interpretation were: 50 °Brix of sugar concentration, 50° C of sugar syrup temperature and 4 h of immersion time for water loss (17.51%), sugar gain(32.75%) and 8.9 overall acceptability. During storage, RTE carrot slices were packed in Plastic Punnet, Laminated Aluminium Foil (LAF), Low Density Polyethylene (LDPE) and High Density Polyethylene (HDPE) and stored at ambient temperature up to 180 days. The packaged samples were analyzed at an interval of 15 days for changes in quality parameters such as moisture content, water activity, hardness, sensory properties and total microbial count. Plastic punnet was found to be most effective packaging material for better retention of quality parameters of RTE carrot slices up to 180 days of storage. All stored samples were microbiologically (total plate count, yeast and mould) safe for consumption up to 180 days of storage period.
