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ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF HIGH PROTEIN ENERGY BAR(DEPARTMENT OF FOOD PROCESS ENGINEERING, VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY, SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, PRAYAGRAJ - 211007, (U.P.) INDIA, 2019) ANSARI, MOHAMMED ROOHAN; SONKAR, Er. (Mrs.) ChitraThe research investigation was for high protein energy bar. For this research study four samples were prepared (T0, T1, T2 and T3) i.e T0 (Control)- (T0 – 50% Bengal Gram + 50% Jaggery.) T1- (05 % Flax Seeds + 05% Watermelon seeds + 40% Bengal Gram + 50% Jaggery) T2- (10 % Flax Seeds + 10% Watermelon seeds + 30% Bengal Gram + 50% Jaggery) and T3- (15 % Flax Seeds + 15%Watermelon seeds + 20% Bengal Gram + 50% Jaggery). On this regard, in the present investigation, efforts have been made to develop the Energy bar from Bengal gram. The efforts were also made to develop technology for formation of Energy bar by utilizing Bengal gram as a novel ingredient in formulation of Energy bar by varying proportion of Watermelon seeds and flax seeds. The four samples were evaluated for the physico-chemical, sensory quality and overall acceptability. Comparison was don on the basis of statistical data and mean average score by 0-9-point hedonic scale and results of sample T3 was found (ash 2.40%) nutritional properties (moisture 11.47%, crude fibre 1.73%, crude fat 10.11%, total carbohydrate 60.02% and crude protein 22.71%) to be best in quality having more nutritional element and higher overall acceptability.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF POTATO COOKIES(DEPARTMENT OF FOOD PROCESS ENGINEERING, VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY, SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY &SCIENCES, PRAYAGRAJ - 211 007, (U.P.) INDIA, 2019) MUNIRKHAN, PATHAN AMIR; SHUKLA, Dr. R. N.Experiments were conducted at the Department of food Process Engineering VIAET, SHUATS Prayagraj. to utilize the potato paste for preparation of potato cookies. For the present study the potato tubers and other materials i.e. wheat flour, milk powder, sugar & salt, baking powder, shortening agent and LDPE Pouches were procured from the local market of Allahabad. The tubers were thoroughly sorted, washed, boiling, peeled, mashing and mixing into flour. In this experiment potato paste was blended with wheat flour in ratio of 10:90%, 20:80%, 30:70% 40:60%, 50:50%. The proximate composition of the various flour blends used for the preparation of cookies were determined using standard methods. The physico-chemical, microbial analysis and sensory evaluation was done to know the acceptability of Potato cookies. On the basis of nutritional and sensory evaluation, cookies containing 20% potato paste scored high score for over-all acceptability.ThesisItem Open Access “STUDY ON EFFECT OF VACUUM OVEN AND HOT AIR OVEN DRYING ON DRYING CHARACTERISTICS AND QUALITY ATTRIBUTES OF WATER LILY TUBER(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ - 211007, (U.P.) INDIA, 2019) GOVIND, HARI; SONKAR, ER. CHITRANymphaea lotus (Water lily) is an herbaceous aquatic plant which is widely distributed in streams, rivers, ponds and vast natural water reservoirs like swamps. Common names of water lily tuber are Sautab, Nyika and Serki. In rural regions of India this is commonly called Serki. Water lily tubers were collected from the ponds of village Atraulia - Azamgarh (Uttar-Pradesh) India. This study was performed to assess the effects of hot air oven and vacuum oven drying methods and drying at temperatures of 50°C, 60°C and 70°C on the proximate composition storage life of water lily tubers. Fresh tubers were sorted, washed, peeled, sliced and subjected to analysis of drying rate, moisture, ash, crude protein, crude fat, crude fibre, carbohydrate contents and storage life. Sliced samples were divided in two parts, first half was blanched at 80°C for 30 seconds, drained, dried at 50°C, 60°C and 70°C using hot air oven and vacuum oven (50 mmHg) and another part was remained unblanched and dehydrated at 50°C, 60°C and 70°C using hot air oven and vacuum oven (50 mmHg). Samples were taken on every 15 days, processed and subjected to proximate composition and microbial analysis. Results of proximate analysis carried on blanched and unblanched, hot air oven and vacuum oven treated samples showed maximum drying rate 0.431g/hour in blanched vacuum oven dried sample. Moisture content was found 8.82 ± 0.867%, 9.20 ± 1.54%, 9.52 ± 1.61% and 10.49 ± 1.42% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively. All the values were found significant at alpha level 0.05 during statistical analysis for moisture content. Crude protein was found 19.36 ± 0.147%, 20.2 ± 0.177%, 21.47 ± 0.20% and 21.63 ± 0.115% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively. All the values were found significant at alpha level 0.05 i.e.(p≤0.05)during statistical analysis of crude protein contents except values of blanched vacuum oven dried samples which showed no significant difference among all the values i.e. (p≥0.05). Crude fat was found 5.068 ± 0.003%, 5.075 ± 0.007, 2.723 ± 0.002% and 2.81 ± 0.136 respectively in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively. All the values were found significant at alpha level 0.05 during statistical analysis except blanched vacuum dried sample which showed no significantvariations in the values found during analysis i.e. (p≥0.05). Ash content was found 9.033 ± 0.25%, 9.71 ± 0.18%, 10.28 ± 0.15% and 10.52 ± 0.21% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched XI vacuum oven dehydrated samples respectively having all significant variations. Crude Fibre Content was found 13.62 ± 0.20%, 13.73 ± 0.113%, 4.49 ± 0.115% and 4.57 ± 0.07% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively having all significant variations. Carbohydrate content was found 46.42 ± 1.08%, 44.82 ± 1.79%, 49.06 ± 1.63% and 47.93 ± 1.36% in unblanched hot air oven, unblanched vacuum oven, blanched hot air oven and blanched vacuum oven dehydrated samples respectively having all significant variations. During the storage period, on the interval of every 15 days microbial analysis were performed and found no bacterial and yeast or mould growth in the samples during the storage of 30 days.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF ORANGE PEEL AND CARROT POMACE POWDER INCORPORATED CAKE(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007, (U.P.), 2019) AUSTIN, PARIDHI PRIYANSH; SHUKLA, DR. R.N.Experiment were conducted with the objective of DEVELOPMENT AND QUALITY EVALUTION OF ORANGE PEEL AND CARROT POMACE POWDER INCORPORATED CAKE, this cake was developed with using (Tₒ, T₁, T₂, T₃, T₄, T₅, T₆, T₇, T₈, T₉) T₁ (5% orange peel and 0% carrot pomace powder) T₂ (0% orange peel and 5% carrot pomace powder) T₃ (5% orange peel and 5% carrot pomace powder) T₄ (10% orange peel and 0% carrot pomace powder) T₅ (0% orange peel and 10% carrot pomace powder) T₆ (10% orange peel and 10% carrot pomace powder) T₇ (15% orange peel and 0% carrot pomace powder) T₈ (0% orange peel and 15% carrot pomace powder) T₉ (15% orange peel and 15% carrot pomace powder). After the sensory evaluation of all samples result was obtained that T₆ (10% orange peel and 15% carrot pomace powder) has better taste, and odour, texture, appearance, overall acceptability respectively and appearance by visually and by having it a little bit. And also checked that it was still safe for consuming or not. Thus the accepted sample (10% orange peel and 10% carrot pomace powder) are then taken for quality checking and its nutrition values for the period of 7 days and testing was conducted with refrigerated and at room temperature (47˚C) condition between 1st day, 3rd day, 7th day. Overall acceptability was then examined by its shelf life resultThesisItem Open Access “Development and Quality Evaluation of Potato Powder by Tray and Solar Dryer”(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGYAND SCIENCES PRAYAGRAJ-211007 (U.P.) INDIA, 2019) Aditya; MASIH, Er. DorcusThe studies were conducted for entitled “Development and Quality Evaluation of Potato Powder by Solar and Tray Dryer”. This study was performed to assess the effects of solar and tray drying methods and drying at temperatures of 50±2°C and 50°C, 60°C, 70°C respectively on the proximate composition and storage life of potato powders. Fresh potato were sorted, washed, peeled, sliced, and subjected to analysis of moisture, ash, crude protein, crude fat, crude fiber, carbohydrate contents and storage life. Potato powder samples were made by solar (50±2°C) and tray dryer (50, 60, 700C). Dried samples were divided in two parts, blanched and unblanched. These samples were then analyzed physico-chemically and evaluate the changes in nutritional quality of potato powders. Samples were taken on every 15 days, processed and subjected to proximate composition. Results of proximate analysis carried on blanched and unblanched, solar and tray dried samples. All the values were found significant at alpha level 0.05 i.ex. The highest protein content was found in solar dried sample and it was 7.82% dehydrated at the temperature of 50±2°C. The highest fat content was in solar dried sample and it was 0.70% at the temperature of 50±2°C. The highest moisture content was found in solar dried sample and it was 9.46% at the temperature of 50±2°C. The highest ash content was in solar dried sample and it was found 1.98% at the temperature of 50±2°C.The highest fiber content was in solar dried sample and it was found 3.7% at the treatment temperature of 50±2°C. The highest Carbohydrate content was in tray dried sample and it was found 78.54%. However the nutritional quality of potato powder was decreased as storage time increases whereas microbial load increases as storage time increases.ThesisItem Open Access Development and Quality Evaluation of Ready to Cook (RTC) Frozen Ground Spinach(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE,TECHNOLOGY AND SCIENCES ALLAHABAD-211007, (U.P.) INDIA, 2019) KITTUR, NAVEED AHMED; Singh, Dr. Ajay KumarThe investigation was to develop and to evaluate the quality of Ready to Cook (RTC) frozen ground spinach incorporated with different proportion of guar gum powder and further dehydrated. In this study four samples (T0, T1, T2 and T3) of spinach cubes were prepared by using of guar gum powder and dehydration and were compared with each other. Sample T₀ was the control, containing spinach paste (100%) while sample T1 (spinach paste 99% and 1% guar gum), T2 (spinach paste 98.5% and 1.5% guar gum) and T3 (spinach paste 98% and 2% guar gum) were prepared. The four samples were evaluated for the physic-chemical, sensory quality and overall acceptability. The final product samples (T1, T2, T3) were dehydrated at 70° C to reduce the moisture content to half of its original. The product was also evaluated for the time required for the product to freeze under given temperature (0° C, -4° C, -10° C) and also the dissolving time of the product at given temperature (28° C, 80° C, 120° C) was evaluated. Comparison was done on the basis of statistical data and mean average score by 0-9point hedonic scale and results of sample T1 was found (moisture 41.67%, protein 13.88%, CHO 12.89%, fat 4.46%, fibre 13.11%, ash 12.54%) to be best in quality having the best attributes and higher overall acceptability. Freezing time required by the sample T1 to set at different temperatures 0° C, -4° C and -10° C was 10 hrs, 8.3 hrs and 4.3 hrs. Dissolving time required by the sample T1 to melt at different temperatures 28° C, 80° C and 120° C was 34 mins, 5 mins and 3 mins. Although the nutritional composition of samples T2 and T3 were slightly higher than sample T1, but the texture, color, appearance and other attributes were not good so they were not selected as the standard product.ThesisItem Open Access “DEVELOPMENT AND QUALITY EVALUATION OF INSTANT WEANING FOOD BASED ON VEGETABLES(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, PRAYAGRAJ – 211007,U.P. INDIA, 2019) LATA, KHUSHBU; Mishra, Er. A. A.ThesisItem Open Access “KINETIC MODELLING FOR NATURAL COLORANT EXTRACTION FROM TOMATO POWDER(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD – 211007, (U.P.) INDIA) JADHAO, PRANAV PRAKASHRAO; Masih, Er. DorcusThis research work deals with the study of kinetic Modelling for Extraction of Natural Colorant from Tomato Powder. This extraction was performed by Conventional Soxhlet extraction method and Microwave assisted extraction method. The highest amount of Lycopene, ß-Carotene and Ascorbic acid (Vitamin C) extracted was 13.08 mg/100gm, 2.48 mg/100gm, 112.83 mg/100gm respectively at 80°C for Lycopene and 50°C for ß-Carotene and Ascorbic acid in conventional method and the model fitted was zero order model for Lycopene and second order model for ß-Carotene and Ascorbic acid. In microwave assisted extraction the highest extraction recorded for Lycopene was 16.61 mg/100gm at 400W for 10 min, for ß-Carotene 2.71 mg/100gm at 200W for 2 min, for Vitamin C 98.87 mg/100gm at 200W for 2 min and the model best suited was zero order model for Lycopene, second order model for ß-Carotene while First and second order model for Ascorbic acid.ThesisItem Open Access “PREPARATION & PROPERTIES EVALUATION OF PACKAGING FILM USING POTATO STARCH AND LDPE BLENDS”(DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE,TECHNOLOGY AND SCIENCES ALLAHABAD – 211007, (U.P.) INDIA, 2019) KUMAR, KAUSHAL; Immanuel, Dr. GenithaThis research work was done by incorporating potato starch to LDPE to develop a biodegradable film using LDPE, glycerol, urea and talc powder. Potato starch incorporated LDPE film was made by blown film extrusion method with different proportions of potato starch T1 (5%), T2 (7.5%), and T3 (10%). Film was then tested for the mechanical and other properties for its suitability in food packaging. The thickness of the film was found in the range of 0.66mm to 1.25mm. The tensile strength was found better for T2 (13.02 MPa). Similarly dart impact resistance of the film was found to be in the range of 0.8 N to 1.2 N. Water absorption of the bio-based film increases from 0.030% to 0.066%. This result was promising so that this biodegradable film can be used for food packaging and it will not deteriorate the environment. The need for bio-plastics is now more than ever as the rate of plastic production and air pollution has increased at a rapid rate.