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ThesisItem Open Access Quality evaluation of fruit beverages(College of Horticulture, Vellanikkara, 2005) Sujatha, Sethy; KAU; Indira, VThe present study on “Quality evaluation of fruit beverages” was undertaken to evaluate the quality attributes of commercially available fruit beverages with respect to chemical constituents, acceptability and microbial contamination. Three most popular beverages and three least popular beverages were selected for the study after conducting a market survey in the different super markets and bakeries of Thrissur Corporation area. Both the most popular and least popular beverages were analysed for chemical constituents like acidity, TSS, total sugar, reducing sugar, non-reducing sugar, sodium, potassium, vitamin C, -carotene, pectin, sulphur dioxide, colouring agents and heavy metals. The mean acidity of beverages varied from 0.64 per cent to 1.15 per cent and the acidity of beverages increased during storage. None of the beverages satisfied the FPO specification for acidity. The TSS of the beverages was in accordance with the FPO specifications suggested for squash and syrup. In squash A and D, the TSS content remained constant where as in other beverages it increased with storage time. An increase in the total sugar and non-reducing sugar contents of all beverages was noticed while the reducing sugar content of squash A, D and E decreased with advancement of storage period. Highest vitamin C and -carotene content were observed in squash E and the vitamin C and -carotene contents decreased in all the beverages during storage. The highest sodium content was observed in squash A and lowest in syrup C. But, the potassium content was highest in syrup C and lowest in squash D. Sodium and potassium contents remained constant during storage. Among the six beverages studied pectin content was highest (1.01%) in squash D and lowest in squash E (0.78%). The sulphur dioxide content was highest in squash A and lowest in squash D. Both pectin and sulphur dioxide contents of all beverages decreased during storage. The sulphur dioxide content was found to be within the permissible limit in all beverages. Tartrazine and sunset yellow were found to be the predominant colours added to the beverages. In syrups a combination of two colours were present. The quantity of colour added to syrup C, squash D and E were found to be within the permitted level. However, in squash A, B and syrup F, the quantity exceeded the level permitted by FPO. The beverages were contaminated with heavy metals like lead and cadmium. However, the quantity of cadmium was found to be very low. The highest lead content was detected in squash B and the lowest in squash E. Highest cadmium content was detected in squash E. Though the beverages were found to be acceptable initially the organoleptic qualities degraded during storage. Bacteria and fungi were detected in beverages, which increased during storage, and the count was highest in the later part (seventh to ninth month) of storage. However, yeast or E. coli were not detected in the beverages during the storage period.ThesisItem Open Access Nutritional evaluation and acceptability of ivy genotypes ( Coccinia indica (L) voigt)(College of Horticulture, Vellanikkara, 2006) Renjumol, P V; KAU; Usha, VIvy gourd (Coccinia indica) is a perennial underexploited cucurbitaceous vegetable grown in the southern, western and eastern parts of India. The study on ‘Nutritional evaluation and acceptability of ivy gourd genotypes (Coccinia indica (L.) Voigt)’ was also to asses the chemical composition and acceptability of four ivy gourd genotypes in different stages of maturity i.e., vegetable maturity and over maturity. The physical characteristics of the fruits of all genotypes showed variations. Maximum fruit length and fruit weight were observed in the released variety Sulabha. The day for attaining vegetable maturity was 7 days for CG-82 and 9 days for Sulabha and CG-81. Sulabha took 6 days from vegetable maturity to show visible changes of over maturity, where as the other three genotypes over matured within 5 days. The fruits in vegetable maturity and over maturity were analysed for moisture, fibre, protein, vitamin C, β-carotene, total phenol, total pectins, mucilage, calcium, phosphorus, iron and potassium. There was no significant difference between genotypes in the case of constituents like protein and total pectins. But in other constituents like moisture, fibre, vitamin C, β-carotene, total phenol, mucilage, calcium, phosphorus, iron and potassium, there was significant difference between the genotypes. When compared to vegetable maturity and over maturity, there was significant difference in constituents between these two maturity stages. The changes in constituents like vitamin C, β-carotene and total phenol analysed in three different stages of vegetable maturity i.e., the day just before the average vegetable maturity (7th day after flowering), the day of average vegetable maturity (8th day after flowering) and the day just after the day of average vegetable maturity (9th day after flowering). Vitamin C and total phenol showed a decreasing trend with increased maturity. But β-carotene content increased as maturity increased. Changes in vitamin C, β-carotene and total phenol in average vegetable maturity and observed vegetable maturity revealed that there was no significant difference in vitamin C content of all genotypes in these two maturity stages. But in the case of β-carotene and total phenol there observed a significant difference between these two maturity stages. The acceptability of ivy gourd genotypes revealed that in observed vegetable maturity there was no significant variation in the overall acceptability in between genotypes. In over mature stage also no significant variation was observed in overall acceptability in between genotypes. Overall acceptability of ivy gourd genotypes in their observed vegetable maturity was found to be more acceptable when compared to their over maturity stage. Acceptability studies on 7th, 8th and 9th days after flowering indicated that, acceptability of CG-27 with regard to appearance, colour and texture was high in the 8th day, which was also its observed vegetable maturity. Variation was not observed in vitamin C, β-carotene and total phenols in the 8th day. In CG-81 no significant variation was observed in acceptability as well as in vitamin C and total phenols between 7th, 8th and 9th day, but β-carotene was high in 9th day. In CG-82 also the same trend was observed but β-carotene was very low in the 7th day. In Sulabha taste was highly acceptable during the 9th day, which was its observed vegetable maturity. There was no difference in vitamin C and total phenols but β-carotene was high in the 9th day. In all genotypes β-carotene content was significantly high in over mature stage.ThesisItem Open Access Nutritional profile of women participating in kudumbasree programmes(College of Horticulture, Vellanikkara, 2009) Shiji, N; KAU; Usha, VA study on “Nutrtional profile of women participating in Kudumbasree programmes” was carried out among women in Nadathara panchayat, Thrissur district. A total of 120 women were selected randomly for the study. Out of this, 100 women from Kudumbasree members and 20 women from non members of Kudumbasree. Information regarding the socio economic conditions of the families revealed that, most of the families in both KM and NM were Hindus and belonged to other backward communities with a family size of 3 to 5 members and majority of families were of nuclear type. The composition of the families indicated that, among adults number of females was higher than the males and among children number of boys was higher than the girls. Educational status of the family members showed that majority in both groups and all the respondents were literates. Work participation of family members revealed that, majority of male members in both groups were engaged in either permanent or temporary type of jobs. And among women the percentage of ‘no work’ category was high in NM families than in KM families. Monthly income of the KM families varied from Rs.2001 to 4000 whereas in NM families it was Rs.1001 to 3000. Details of activities of KM respondents revealed that, they were engaged in 7 different types of activities in different units with a monthly income ranging from Rs.3000 to 10,000. Clay work and garment making were the two activities with more units. Highest income was for convenient food making unit and lowest income was observed for chocolate making unit, banana products making unit and one papad making unit. Majority of KM respondents received more than Rs.1000 per month from their income generating activities and most of them contributed to about 31-60 per cent of their family income. About 15 cents of land was owned by most of the KM and NM families and had no specific cultivation in their land. Most of the KM families borrowed money from the Kudumbasree fund and house construction was the main purpose of loan whereas NM families took loan from kuris mainly for marriage expenses of the family members. The loan amount varied from Rs.20,000-30,000 in KM families and in NM families ranging from Rs.40,000-50,000.All the KM families saved money whereas the per cent of families with saving was less in NM families. Monthly expenditure of KM families were significantly higher than the NM families on various aspects except for expenditure for health and fuel. Maximum proportion of income was spent on food items in both groups. Primary health center was utilized by majority of KM and NM families for health care. Morbidity pattern in the families for the past one year revealed that, majority had only fever. Majority of the families in both groups had their own houses with brick walls and tiled roof but number of rooms were more in KM families (3-5 rooms). All the families in both groups had separate kitchen and proper lavatory facilities. Most of the families had adequate drainage facilities. Majority of the families in both groups had recreational facilities like TV or radio. Most of the families had water sources from their own well. Wood and LPG were used as fuel in most of the KM families whereas NM families used only wood for cooking foods. Training programmes were attended by most of the KM respondents related to their activity and also in other fields and maximum duration of training (1 year) was found for tailoring practices. Most of the KM respondents strongly agreed to the positive statements and strongly disagreed to the negative statements about the Kudumbasree programme. Food consumption pattern of the families indicated that majority of the families were non vegetarians. Cereals, other vegetables, roots and tubers, oils and fats, spices and condiments, fish and sugar were consumed most frequently by the KM families while in NM families all the above food items except roots and tubers were found to be the most frequently used food items. Three major meals was the meal pattern followed by most of the families. About 40 per cent of KM respondents used packed lunch during working days and rice and pulses were the main items for lunch. Pickling was the only method of food preservation observed in the families. In KM families some extra non vegetarian foods were given during special physiological conditions like pregnancy and lactation but this was not observed in NM families. During infancy most of the families in both groups gave ragi as the supplementary food. In disease conditions majority of the families gave rice porridge to the patients. Majority of families in both groups followed hygienic practices and most of the respondents had different food believes. Body mass index showed that 43 per cent of KM and 40 per cent of NM respondents were normal. Prevalence of mild and moderate malnutrition was found among NM respondents. One day food weighment survey indicated that the mean intake of all foods except flesh foods were significantly below the RDA among KM and NM respondents. The nutritional quality of the diet revealed that the intake of nutrients like protein, fat and riboflavin were significantly high in KM and NM respondents and the intake of iron, thiamin, niacin and vitamin C were satisfactory in KM respondents, while energy intake was significantly low. Clinical examination showed symptoms like xerosis, pigmentation and functional night blindness in the eyes and flourosis and carries among both groups of respondents. Biochemical examination of haemoglobin showed that 46.6 per cent of KM respondents were normal with a Hb level of 12g/100ml as against 10 per cent in NM respondents. There is a significant relationship was observed between the iron intake and Hb level of KM respondents.ThesisItem Open Access Standardisation of blended cashew apple RTS beverages(College of Horticulture, Vellanikkara, 2006) Remyamol, K K; KAU; Indira, VThe present study entitled the “Standardisation of blended cashew apple RTS beverages” was attempted to standardise cashew apple RTS beverages by blending cashew apple with other fruit juices like orange, pineapple and lime and ginger and cardamom extracts and to find out acceptable beverages with high sensory and nutritional qualities with good shelf life. Thirty four RTS beverages were prepared using cashew apple as the base and mixing with orange, pineapple and lime juices at different combinations with and without the addition of spice extracts. Organoleptic evaluation of RTS beverages was carried out using five-point scale by semi-trained panel of ten judges and twelve most acceptable beverages were selected for storage study. Selected beverages were stored under ambient and refrigerated conditions for a period of three months and the beverages were analysed for chemical, sensory and microbial qualities. An increase in the acidity and total sugar content of beverages was noticed during storage under ambient conditions, while a decrease was noticed under refrigerated storage condition. An increase in the TSS and reducing sugar contents was observed in almost all beverages stored both under ambient and refrigerated conditions. A decrease in the vitamin C and β-carotene contents was observed in all beverages through out the storage period in both the storage conditions. Higher percentage of vitamin C and β-carotene was retained in the beverages stored under refrigerated condition. A significant decrease in the tannin content of the beverages was also observed under both the storage conditions and the decrease was found to be more in beverages stored under ambient condition. The sensory qualities of all beverages were found to be acceptable even after third month of storage under refrigerated condition, but the RTS beverages stored under ambient condition was found to be unacceptable after first month of storage due to fermentation. During the initial period of storage, no bacterial growth was observed in the spiced RTS beverages. After third month of storage the bacterial growth was observed in all beverages, but the rate of increase was found to be low under refrigerated storage conditions. Among the different combinations evaluated the beverage prepared with 75 per cent of cashew apple and 25 per cent lime juice without any spice extract was found to be the most acceptable up to one month of storage under ambient condition and up to three months of storage under refrigerated condition with respect to nutritional quality, acceptability and lower tannin content. The beverage prepared by blending equal proportion of cashew apple and pineapple juice with one drop of cardamom extract also was found to be acceptable after one month of storage under ambient condition and up to two months under refrigerated condition. Under refrigerated condition, the beverages prepared with equal proportion of cashew apple and pineapple juices with one drop of ginger and cashew apple (75%) and lime juice (25%) with one drop of ginger also were found to be acceptable up to two months of storage. Blending of cashew apple juice with other fruit juices and spice extracts improved the nutritional quality and acceptability of cashew apple juice in terms of taste, flavour and mouth feel. Hence, the cashew apple which is under utilised can be commercially exploited in the processing sector by preparing nutritious and acceptable blended beverages using commonly available fruits and flavouring extracts.ThesisItem Open Access Quality evaluation of value added products with marine and fresh water fish(College of Horticulture, Vellanikkara, 2009) Soumya, P S; KAU; Usha, VFish is recognized as an excellent source of protein, containing all the ten essential amino acids in desirable concentrations for human beings and available at cheaper rate. The present study, on “Quality evaluation of value added products with marine and fresh water fish” was aimed at evaluating the nutrients and developing products from four fish varieties namely pink perch (Nemipterus raponicus) and silver belly (Gerres filamentoses) belonging to marine species and tilapia (Tilapia mossambica) and katla (Catla catla) of fresh water species. Thus, in addition to the role of income generation, value addition helps to increase the acceptability of the fishes which are presently under utilized. The fresh fish varieties were analysed for chemical constituents like moisture, fat, protein, calcium, phosphorus, iron, vitamin A and peroxide value. Marine fish were found to be rich sources of calcium, phosphorus iron and fat, whereas fresh water fish were rich in protein and vitamin A. Fat content was comparatively low. Yield of fish muscle was found to be high in fresh water species like katla (78 per cent) and tilapia (75.5 per cent). Higher peroxide value was observed in marine varieties. The fish products like cutlet and stick were prepared following standard procedures and were packed in polythene covers and stored for a period of two months. The peroxide value of the products were found to increase with the storage period with significant variation. Products made out of pink perch had the highest peroxide value throughout the storage period and the lowest was in silver belly. Organoleptic evaluation of the products were carried out using a 9-point hedonic scale. Qualities such as appearance, colour, flavour, texture and taste of the developed products were evaluated for a period of two months at fortnightly intervals. The sensory qualities were found to decrease during storage with significant variation. Fish cutlets and sticks made of katla fish had the highest acceptability throughout the storage period. Microbial enumeration of the products revealed that there was a gradual increase in the microbial population with the storage period. Maximum bacterial count was in cutlets made of pink perch initially (1.33x105cfug-1) and finally (10.66 x105cfug-1). Minimum bacterial load was for katla. There was no significant variation in the bacterial load of fresh water fish cutlets but significant variation was observed in marine fish cutlet with pink perch showing significantly high bacterial load. Fungal population was detected in cutlets after 15th day of storage without any significant variation, but after 30 days, cutlet made of pink perch showed significantly high fungal population. Maximum yeast population was also in pink perch cutlet (2.66x103cfug-1) In fish stick also after 60 days of storage, bacterial count was maximum in pink perch (9.00x105cfug-1), fungal count and yeast count 7.33x103cfug-1 and 2.00x103cfug-1 respectively. The shelf life of the products with acceptable maximum total plate count was for 30 days. After 30 days of storage, the products had a total plate count higher than 5x105cfug-1 and also higher peroxide value which is an indication of developing rancidity of fats. This was reflected in their lowered organoleptic qualities with storage period. Katla fish products showed highest overall acceptability may be due to their comparatively low fat content in fish muscle (2.5g 100g-1). After two months of storage the products were found to be slimy with unpleasant odour. Computation of nutritive value of cutlets per packet (4 cutlets, 20g each) revealed a high protein content in tilapia (11.92g), calcium in pink perch (498.24mg), phosphorus in silver belly (382mg), iron in silver belly (2.96mg) and vitamin A in katla (93.12µg). Nutritive value of fish stick per packet (4 sticks, 25g each) revealed a high protein content in tilapia (16.36g), calcium in pink perch (698.12mg), phosphorus in silver belly (519.68mg), iron in silver belly (2.84mg) and vitamin A in katla (72.96µg) respectively.