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2014 - 20152
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Subject: Food Science and Nutrition × Author: KAU × End date: 2019 × Start date: 2010 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development and quality evaluation of fruit based instant snack and pasta product
    (College of Agriculture, Vellayani, 2014) Poornima, K Das; KAU; Nirmala, C
    The present study entitled “Development and quality evaluation of fruit based instant snack and pasta product” was carried out at Dept of Home Science, College of Agriculture, Vellayani, Trivandrum during the period 2011 to 2014. The objective of the study was to develop fruit based ready to eat instant snack and ready to cook pasta product by incorporating locally available fruits and also to assess the quality aspects such as nutritional, chemical, shelf stability and consumer acceptance and preference. Part .I. Development of instant snack The ingredients in instant snack product were jackfruit, papaya, banana, parboiled rice, wheat, horse gram, green gram and coconut. Each component had undergone various degrees of processing and optimization. Eight different combinations (C1, C2, C3, C4, C5, C6, C7 and C8) of the instant snack were worked out, from which the best combination C2 was selected based on the nutrient content and sensory evaluation by selected trained panel members. The ratio of the selected combination was 1: 1: 1: 2: 1: 2: 1: 1. The nutritional analysis revealed that instant snack had 349. 8 K Cal, 10.83 g protein, 66.96 g carbohydrates and 4.9 g fat per 100 g of the product. Organoleptic evaluation of the product emphasized that the flavor parameter was highly scored (5.8/6) and all the other parameters were also equally scored well above 5 out of 6. The highlight of the storage study conducted for 3 months showed that there was no significant difference in sensory parameters and chemical constituents and no microbial growth was observed. Consumer acceptance and preference study conducted among three different groups (children, adolescents and adults) showed that all the participants equally preferred the developed instant snack with mean scores ranging from 7.78 to 7.84 out of 9. The cost of the developed instant snack was Rs-170/- per Kg. Part .II. Development of pasta The second part of study, focused on the incorporation of fruits, jack fruit (Koozha) papaya (Pusa Dwarf), banana (Nendran) along with other ingredients ie green gram flour, wheat flour, and tapioca starch for the production of pasta. Different proportions of various ingredients such as wheat flour, green gram flour, tapioca starch, and fruit pulps were tried out for the pasta production. A total number of 19 proportions of pasta were tried out using banana pulp, papaya pulp, jack fruit pulp and mixed fruit pulp.Based on the Mass Flow Rate (MFR) best four proportions were selected from each fruit being banana pasta (P1B), papaya pasta (P2P), jackfruit pasta (P3J) and mixed fruit pasta (P4MF). The MFR values ranged from 0.52 to 2.72. The least MFR value was shown by P3J (0.52). P2P shown greater MFR value (2.72), followed by P4MF (2.11), and P1B (1.79). The ratios of selected proportions of pasta were 3: 5: 1: 1. Physical characteristics such as swelling index, water absorption index, cooking time, cooking loss, colour, and texture were analyzed and found significant difference in certain characters amongst the selected proportions of pasta. The sensory study indicated that the overall score was high for the P1B. The calorie content for P2P, P3J and P4MF pastas were 338.68, 368.65 and 368.65 respectively. Carbohydrates were found to be high in P1B (58.56) followed by P3J (56.91), P4MF (54.46). P2P (51.56) had the lowest carbohydrate content. In general, the nutrient content of P1B was relatively high. Even though a decreasing trend was observed for sensory scores of stored pasta, no significant difference was noticed. Analysis of chemical constituents of developed stored pasta also had no significant change. Fungal and yeast growth was observed only in the third month of storage for all the stored pasta samples. The consumer acceptance and preference study among children, adolescents and adults showed that the product pasta was highly preferred by adolescents followed by adults and childrenThe costs of the developed products ranged from Rs. 240/- per Kg to 265/- per Kg. Nevertheless, the well accepted ready to eat snacks and pasta products that were developed in the study can be scaled up for potential commercialization and marketing. Other underutilized fruits also can be similarly utilized for development of such products which will have high nutritional value and low cost
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    ThesisItemOpen Access
    Nutrient composition, antioxidant and hypoglycemic effect of bitter gourd (Momordica charantia L.)
    (College of Agriculture, Vellayani, 2015) Krishnendu, J R; KAU; Nandini, P V
    The present investigation entitled, “Nutrient composition, antioxidant and hypoglycemic effect of bitter gourd (Momordica charantia L.)” was conducted in Thiruvanathapuram district during the period of 2012- 2015 with an objective to study the nutrient composition, phytochemical analysis, antioxidant activities of the selected bitter gourd types along with assessing its hypoglycemic effect on type 2 diabetes mellitus patients. Four types of commercially cultivated bitter gourd viz., light green small, light green big, dark green small, dark green big along with nei paval were selected for the study. The chemical/ nutrient composition, phytochemical and antioxidant activities of the selected types were carried out both in fresh and processed (powdered) forms and the best type was selected (large green) to ascertain the clinical efficacy of the bitter gourd powder. Investigations such as shelf life quality, yield ratio, cost of production, glycemic index and glycemic load were also determined. Significant differences were found in the nutrient content of fresh and dried bitter gourd types. The highest protein, moisture, vitamin C and folic acid were found in light green big both in the case of fresh and dried samples. The total essential and non essential amino acids were also found highest in light green big. Highest carbohydrate content was observed in light green small type both in the case of fresh and dried samples. β carotene content was found to be highest in neipaval both in fresh and dry samples (140.03 mcg/ 100g and 98.93 mcg/ 100g respectively). In the case of mineral analysis, highest calcium, phosphorus, sodium, manganese, copper and zinc content were observed in light green big. The potassium and iron content was found to be highest in nei paval both fresh and dried samples. Quantitative estimation of phytochemicals revealed that, highest polyphenol content was noticed in light green big type both in the fresh and dried forms (18.76 mg and 74.67 mg respectively). The highest flavonoid content was found in light green big. The alkaloid content of bitter gourd samples (fresh) ranged between 0.10 to 0.27 per cent where as in the case of dried bitter gourd samples it ranged between 0.90 to 1.01 per cent. Tannin content was found higher in nei paval. Saponin and charantin content was found highest in light green big while lectin content was observed to be higher in dark green small type. Antioxidant activity in the present study revealed that fresh light green big type had the highest DPPH activity with an IC50 value of 50.88 µg/ ml in methanol solvent. The hydroxyl radical scavenging activity of light green big was found to be higher both in the case of fresh and dried bitter gourd samples with IC50 value of 50.95 µg/ ml and 50.10 µg/ ml respectively. Fresh light green small types showed higher superoxide anion radical scavenging activity with an IC50 value of 50.36 µg/ ml but in dried samples, the value was 49.76 µg/ ml. Antioxidant activity ranged with an IC50 value of 50.09 µg/ ml to 61.90 µg/ ml in fresh bitter gourd samples. Maximum antioxidant capacity was observed in light green big fresh (50.09 µg/ ml) and in the case of dried bitter gourd samples, the highest antioxidant activity was observed in light green big (50.07 µg/ ml). Assessment of the shelf life qualities of the bitter gourd powder revealed that mean moisture level of bitter gourd powder after six month storage was 6.63 per cent. The peroxide content was noticed in the powder only in 5th month (0.10 meq/100 g) and 6th month (0.12 meq/100 g) of storage. During the storage period of six months, bacterial colonies were observed in the 5th month (1×107cuf/g) and 6th month (2×107 cuf/g) and were only in negligible amounts. Clinical efficacy of the bitter gourd powder revealed that during pre-test, the mean fasting blood sugar was 171.8 mg/dl while in the post test it decreased to 132 mg/dl. The mean value for post prandial blood sugar during pre- test was found to be 217.8 mg/ dl while for post test it decreased to 155.9 mg/ dl. The mean value for glycosylated haemoglobin of pre- test was found to be 7.15 per cent while it decreased to 6.21 per cent after supplementation. Total cholesterol revealed a significant difference at 5 per cent level. The mean initial total cholesterol level of the subjects under study was 251.7 mg/ dl. After the supplementation, the total cholesterol level decreased to 180 mg/ dl. In the present study, bitter gourd powder was having a GI of 64 which was around 36 per cent less than that of glucose. The results of glycemic load revealed that bitter gourd powder had a glycemic load of 39. Findings of the present investigation strongly recommend that bitter gourd powder supplementation reduces the blood sugar as well as blood cholesterol level and is efficient in the dietary management of the subjects with diabetes mellitus.