Theses

Browse

Search Results

Now showing 1 - 9 of 15

Open Access
Nutritional and organoleptic qualities of value added products from banana musa (AAA group) grand naine
(Department of Community Science, College of Horticulture, Vellanikkara, 2017) Sruthy, P M; KAU; Seeja Thomachan, Panjikkaran
Grand Naine banana is a popular high yielding cultivar of the well known Cavendish variety. It is well preferred as a table fruit, but is highly perishable. Hence, the present study was carried out to standardise value added products, to evaluate the quality attributes and shelf life of the products. Fully matured unripe Grand Naine banana was collected from the Banana Research station, Kannara and demonstration farm of CPBMB, Kerala Agricultural University. Grand Naine banana chips were prepared by adding salt (Ti) and salt along with pepper (T2). The frying time of chips was found to be 3.2 minutes. A moisture content of 2.43 and 2.28 g/lOOg and oil content of 38.67 and 39.74 per cent was observed among treatments. The prepared chips were organoleptically acceptable and attained a mean score of more than 7.0 for all quality attributes. The prepared chips were subjected to shelf life studies by storing in polyethylene bags (250 gauge) and laminated pouches. Peroxide value, moisture content and organoleptic evaluation of chips were carried out at an interval of 10 days for one month. Low peroxide value and moisture content was observed in chips prepared by adding salt and pepper, packed in laminated pouches. Chips packed in laminated pouches attained higher total score for organoleptic attributes compared to chips packed in polyethylene bags. Preparation of mature Grand Naine banana flour was standardised using ascorbic acid and citric acid at varying proportions. Porridge was prepared using these flours and subjected to organoleptic evaluation. Based on organoleptic evaluation, the treatment T5 (banana slices dipped in one per cent ascorbic acid and 0.5 per cent citric acid, dried at 5QPC for 48 hours) attained a higher total score and was selected for further studies.The pH of freshly prepared Grand Naine banana flour was 4.0 which increased during storage upto 5.03. Moisture content increased from 3.17 g 100 g ' to 5.13 g 100 g*'. During storage, a gradual increase was observed in water holding capacity (3 to 4.29 g water/ g flour) and oil absorption capacity (0.86 g to 1.16 oil /g flour). A decrease in bulk density (g/ml) of the flour, from an initial value of 1.87 to 1.40 was observed. The nutritional properties of Grand Naine banana flour was evaluated initially and at the end of storage. The TSS of freshly prepared Grand Naine banana flour was 4.03® brix and it increased during storage upto 5.1® brix. Total sugars (1.73 to 2.02 %) and reducing sugar content (1.26 to 1.43 %) of flour increased during storage. A gradual decrease in starch (70 to 66.8 g lOOg '), protein (3.6 g 100 g * to 3.4 g 100 g' '), fibre (2.62 to 2.55 g 100 g * ) and in vitro digestibility of starch (76.1 to 73 %) was observed during storage. A non significant difference in mineral content and in vitro availability of minerals during storage was observed in the study. Ada was prepared by incorporating Grand Naine banana flour at different levels with rice flour and was dried at three different temperatures (60®C, 65®C and 70®C). Payasams (milk based payasam and jaggery based payasam) were prepared using these treatments and both ada and payasam were subjected to organoleptic evaluation. Ada (Tn) prepared by blending rice flour and banana flour at a proportion of 50:50 and dried at 70®c for 2 hours attained a maximum score for all organoleptic attributes. The same treatment Tj? attained higher organoleptic scores for both milk based payasam and jaggery based payasam. The treatment Ti? was stored in polyethylene bags for a duration of three months and was subjected to further studies. Hie organoleptic scores of payasam increased during the storage period. The initial moisture content of payasam ada was 10.21 g lOOg*' which increased to 11.63 g lOOg'^during storage.The presence of bacteria and fungi were detected during the storage period, but was found to be within the permissible limit in flour and ada. From the study, it can be concluded that Grand Naine banana is suitable for the preparation of chips, flour and Payasam ada. Hence, the study reveals an immense scope for the development of value added products from Grand Naine banana.
Open Access
Quality evaluation of avocado (Persea americana) cultivars and suitability of fruit powder for culinary preparations
(Department of Community Science, College of Agriculture Vellayani, 2018) Subha, S Nair; KAU; Anitha Chandran, C
The objective framed for this study was, to check the quality parameters of ripe fruits of avocado cultivars (Persea americana) and to develop fruit powder and to test its suitability for culinary preparations. Cultivars selected for the study are Kallar round, Purple hybrid, Pollock and Fuerte which were collected from Regional Agricultural Research Station, Kerala Agricultural University, Ambalavayal. The study was conducted as three experiments. On experiment – I, quality parameters of selected avocado cultivars were ascertained. The results revealed that, the four avocado cultivars had significant difference at 5% level in physical characteristics. Pollock had shown highest fruit length (17.00cm), fruit weight (435.20g), seed length (7.20cm), skin waste (35.93g) and seed weight (50.37g). The highest skin thickness (0.17cm) and cavity length (7.50cm) was noted in Purple hybrid. The pulp yield (86.20g) was found higher in the cv. Kallar round. Nutritional and chemical composition studies were significant at 5% level. Proximate composition studies had shown that the cultivar Pollock showed highest Carbohydrate (7.40/100g), protein (1.32/100g), total fat (20.2g/100g), and dietary fibre (1.43g/100g). Phytochemical studies of four avocado cultivars shown that total phenolic content (3.63mg/100g), total antioxidant activity (480mg/100g of ascorbic acid), total sugar(4.01g/100g), were found higher in Pollock whereas reducing sugar found higher in Kallar round (3.82g/100g).The higher amount of vitamin C (3.25mg/100g), Peroxide value (4mEq/Kg) were observed in Fuerte. Total mineral content was on par in Purple hybrid and Pollock and the iron content (0.6mg) was higher in purple hybrid. The calcium content among the avocado cultivars seemed non -significant at 5% level. The sodium content found higher in the cultivar Pollock (0.80mg/100g) whereas potassium found higher in the cultivar Fuerte (525mg/100g). Pollock and Purple Hybrid showed complete spoilage on 5th day, Furte on 6th day and kallar round completely spoiled on 7th day when stored at room temperature. Experiment II - The cv. purple hybrid which was popular among the avocado farmers of Wayanad District were selected for fruit powder development using freeze drying technique. The steps adopted for the freeze drying process includes ripened fruits were washed cut and pulped and placed in trays, the detailed process of freeze drying included primary freezing, drying in vacuum, grinding and weighing and Packing under vacuum. Colour of the powder was green to purple, yield ratio was 96.50, water absorption index 3.2 %, bulk density 0.285 kg/m3 and rehydration ratio was 0.75. Moisture content of the fruit powder was 4% and fat content was found to be 52g/100g. All the nutrients were found to be doubled in freeze dried powder when compared to the fresh fruits. The total phenolic content (7.66mg/100g) was higher in powder than the fresh fruits, which is responsible for bitterness in the powder. Shelf life studies conducted in fruit powder showed no incidence of microbial growth up to a period of three months, packed in aluminium pouches and stored under refrigerated conditions. Variation in acidity, moisture and peroxide value was observed. On Experiment – III, two culinary preparations, instant soup and milk shake were standardized using fresh avocado pulp and freeze dried avocado powder independently. Different proportions of fresh pulp T1 (10g), T2 (20g), T3 (30g), T4 (40g) and T5 (50g) was used for the standardization of milkshake and soup. Milkshake and soup using fruit powder in the proportion T1 (10g), T2 (20g), T3 (30g), T4 (40g) and T5 (50g) with added adjuncts were standardized and the best proportions were hedonically rated by using selected panel members. Sensory evaluation highlighted, adding 50g of avocado fruit pulp to other ingredients, was found to be outstanding for the preparation of fresh milkshake and soup, whereas 10g of fruit powder found to be excellent for the development of milkshake and soup. Culinary preparations viz., avocado milkshake and soup, utilizing fresh and powder were prepared using the selected combination. Standardization of milkshake was carried out with avocado pulp 50g (T1control) with sugar (10g) and milk (100 ml). Various combinations T2 –Banana (50g), T3- dates (50g), T4-nuts (25g) and T5-badam (25g) were tried out for selecting the best blend. The sensory evaluation of fresh avocado milkshake shown that T4 was selected as the best blend and it is on par with T3 at 5 % level. Standardization of milk shake using avocado powder 10g (T1-control) with sugar (10g) and milk (100 ml). Various combinations T2 –Banana (50g), T3- dates (50g), T4-nuts (25g) and T5-badam (25g) were added and studied for their acceptability. The sensory evaluation of avocado powder milkshake shown that T5 was selected as the best combination. This is significantly different from T1 and T2 at 5 % level. Fresh avocado soup and powder soup were prepared with proportions 50g and 10g respectively. Corn flour (20g), garlic (10g), onion (10g), carrot (10g), tomato (10g), milk (100ml) was used as base for all the combinations. Various combinations viz., T1- control, T2- ginger, T3- pepper powder, T4- mint leaves and T5- mushroom were standardized. The sensory evaluation of fresh avocado soup shown that T5 was the best combination whereas in avocado powder soup T1 was selected as the best combination. In fresh avocado soup T5 is significantly different from T1 and T2 and on-par with T3 and T4 at 5 % level whereas in avocado powder soup T3 was selected as the best combination in which T4 and T5 was on par with T3 at 5 % level. On physical characteristics and nutritional characteristics the best cultivar selected was Pollock. While on reviewing the keeping qualities the cultivar Kallar round reported the lengthy shelf life period than the other cultivar. On processing point of view the cultivar were selected based on popularity and scores obtained in sensory evaluation. The study “Quality evaluation of Avocado (Persea americana) cultivars and suitability of fruit powder for culinary preparations” revealed that all the four cultivars are in excellent quality and sensory parameters. Freeze dried powder has excellent nutritive value and extended shelf-life period, which can be exploited for making different products. The powder can be utilized by processing industries, which also reduce fruit wastage, improves cultivation and add revenue to farming communities. Future research works could be concentrated on development of therapeutic nutraceuticals from avocado for different life style disorders.
Open Access
Effect of cluster beans (Cyamopsis tetragonoloba (L.) Taub.) on dietary management of life style disorders
(Department of Community Science, College of Agriculture Vellayani, 2017) Aiswarya, L; KAU; Suma Divakar
The study entitled “Effect of cluster bean (Cyamopsis tetragonoloba (L.) Taub.) on the dietary management of lifestyle disorders was conducted at the College of Agriculture, Vellayani during the period 2015-17, with the objective to promote cluster bean consumption in the daily diet and to assess its effect on lifestyle disorders such as hyperlipidemia and hyper glycaemia. Local type of tender cluster beans (Cyamopsis tetragonoloba) was collected from the market. Standardization of cluster bean products and their sensory evaluation were carried out. Five popular recipes namely soup, salad, bread spread, chutney powder and steamed balls and three preserved products such as a minimally processed product, a ready to cook product (RTC) and a dehydrated powder were standardized. The best formulations were selected with respect to parameters such as appearance, colour, flavour, texture, taste and overall acceptability, by a sensory panel comprising of ten members. For standardization of soup, five formulations were tested. Among these, S5 was identified as the best formulation which comprised of cluster beans, rice water, corn flour, pepper and salt (Their ratio being, 50: 200: 3.5: 3.5: 2.5). In the case of salad, SD3 was selected as the best formulation which consisted of cluster beans, curd, pepper and salt (Their ratio being 50: 10: 5: 2). As for bread spread, the best formulation selected was BS3 which contained cluster beans, yogurt, garlic, pepper and salt in their ratio 50: 15: 5: 2: 2. In case of chutney powder, CP1 was identified as the best formulation which comprised of cluster bean powder, urad dal, garlic, sesame, asafoetida, redchilly and curry leaves (Their ratio being 10: 10: 2: 2: 2: 2: 2). With respect to steamed balls, the formulation SB4 got the highest scores in sensory evaluation, which comprised of cluster beans, rice flour, garam masala and salt (Their ratio being, 25: 25: 2: 2). In case of the minimally processed product, MP3 was selected as the best formulation, which comprised of cluster beans treated with sodium benzoate (0.25%) and citric acid (1%). As for ready to cook product, R3 was identified as the best formulation which comprised of cluster beans, onions, red chilli powder, cumin seeds, asafoetida, ginger, garlic, turmeric and curry leaves (Their ratio being, 50: 10: 5: 2: 2: 2: 2: 2: 2). Dehydrated powder was processed by the method adapted from Megha ( 2015). Nutrient analysis of cluster beans revealed that carbohydrate, protein, moisture, crude fiber, total ash and beta carotene was 70g, 17.1g, 4 per cent, 7.5 per cent, 2.20 per cent and 53.2μg respectively. Diet counselling on the importance of fibre rich locally available fruits and vegetables for maintaining health, was conducted. The demonstration of standardised recipes was also done during the diet counselling. Knowledge gained from counselling was assessed. Evaluation of knowledge scores revealed that there was significant difference between pre-test and post-test scores. Before supplementation of cluster bean powder in Group A, mean values of total cholesterol, triglycerides, LDL, HDL and VLDL in the experimental group was 235.6mg/dl, 140.4mg/dl, 162.6mg/dl, 43.2mg/dl and 27.7mg/dl respectively. After supplementation, the mean values changed to 217.2mg/dl, 122.5mg/dl, 150.3mg/dl, 50mg/dl and 25.5mg/dl respectively. Significant difference was obtained at 5 percent level in the total cholesterol levels of the experimental group. In case of Group B (Hyper glycaemia), significant difference was obtained at 1 percent level in the fasting blood glucose and post prandial blood glucose levels for experimental group. The mean glycaemic index of cluster bean powder computed from the five subjects was found to be 72.09 which was 27.91 percent less than that of white bread (Reference food). The glycaemic load of cluster bean powder was found to be 25.71. The present study on cluster beans has proved that the diet counselling plays an important role in enhancing cluster bean consumption. The hypolipidemic and hypo glycaemic effect of cluster bean powder was also confirmed in this study.
Open Access
Standardisation and qualilty evaluation of millet based designer vermicelli
(Department of communityscience, college of Horticulture, Vellanikkara, 2017) Chandraprabha, S; KAU; Sharon, C L
Barnyard millet is a minor millet which consist of fair amount of highly digestible protein coupled with low amount of slowly digestible carbohydrate. It is also rich in dietary fibre, iron, phytochemicals and antioxidants. Due to this, barnyard millet may be considered as a functional food. Functional foods provide an additional physiological benefit beyond their basic nutrition. Functional ingredients (fenugreek seed, garden cress seed, Brahmi leaves and Ekanayakam root barks) can be incorporated to various food products to improve their sensory, nutritional and health quality. They can be utilised to develop convenient products like vermicelli, which carry nutraceutical properties. Hence, the present study entitled "Standardisation and quality evaluation of millet based designer vermicelli" was undertaken to develop functional/designer vermicelli and to evaluate its quality aspects. The study also aims to develop acceptable instant uppuma mix with the standardised vermicelli. Fenugreek seed, garden cress seed and Ekanayakam based vermicelli and uppuma were prepared in different combination. Among this, 40% germinated bamyard millet flour incorporated to 58% whole wheat flour and 2% functional ingredient was highly acceptable with a mean organoleptic scores of 7.77 and 7.88 (fenugreek seed), 7.88 and 8.31 (garden cress seed), 7.75 and 7.73 {Ekanayakam) respectively. Brahmi based vermicelli and uppuma formulated with 40% germinated bamyard millet, 59.5% whole wheat flour and 0.5% Brahmi was highly acceptable with an overall acceptability of 8.02 and 8.22 respectively. The best selected bamyard based vermicelli with each functional ingredient along with control was packed in polyethylene pouches of 250 gauge and kept in ambient condition for a period of four months. The moisture and TSS of the selected vermicelli varied from 7.70 to 7.80% and 2.4^* to 3.6° brix, which increased on storage. The selected bamyard millet vermicelli were observed to have a carbohydrate content of 50.47 to 53.25 g 100 g ', protein of 7.96 to 9.34 g 100 g"', fat of 1.91 to 2.16 g 100 g"', energy of 256.93 to 272.17 Kcal 100 g ', fibre of 3.45 to 4.62g 100 g"' and starch of 58.50 to 67.52% initially which decreased on storage. Initially reducing and total sugar content varied from 0.95 to 2.03% and 1.38 to 2.47% which increased to a range of 1.10 to 2.25% and 1.56 to 2.73% respectively on storage. The minerals like calcium, iron, magnesium, zinc and sodium, initially were highest in garden cress seed based barnyard vermicelli of 73.52 mg 100 g"', 15.80 mg 100 g \ 108.30 mg 100 g ', 5.04 mg 100 g ' and 13.40 mg 100 g"' respectively. The potassium content was shown to be highest in fenugreek based barnyard vermicelli of 254.62 mg 100 g"'. There was a gradual decrease in the mineral content on storage. In vitro starch and protein digestibility of barnyard millet based vermicelli initially varied from 42.19 to 48.46% and 77.83 to 83.16% which decreased on storage. Among the selected vermicelli, the highest in vitro availability of calcium (70.81%), iron (64.08%), magnesium (72.20%) and zinc (56.94%) was found in garden cress seed incorporated vermicelli whereas potassium (63.65%) and phosphorus (67.09%) availability was found to be highest in fenugreek based vermicelli throughout the storage period. The barnyard millet based vermicelli was found to have a high antioxidant activity (23.28 to 27.18%) and lower glycemic index (48.25 to 57.51). Microbial enumeration of the selected vermicelli was done and found to be within the permissible limits throughout the storage. The mean score for sensory qualities of selected barnyard millet based vermicelli and uppuma were highest in fenugreek incorporated vermicelli. Initially, the mean score for overall acceptability of barnyard millet based vermicelli and uppuma varied from 7.76 to 8.04 and 7.73 to 8.22 which were lower than the control. The products were shelf stable without any deterioration upto four months of storage, in polyethylene pouches (250 gauge). Instant uppuma mixes were standardised using 5g spice mix, 5g toasted mustard and 2g toasted curry leaves in different volume of water (200 to 400ml). The cooking time of instant uppuma mix increases as the volume of water increases. The overall acceptability of barnyard millet based instant uppuma incorporated with fenugreek seed, garden cress seed and Brahmi standardised with 300ml of water was highly acceptable with a mean score of 7.82, 7.78 and 7.89 respectively, whereas Ekanayakam incorporated barnyard millet based instant uppuma prepared with lOOg vermicelli in 250ml of water had a highest mean score of 7.62. The development of barnyard millet vermicelli with functional ingredients will help to improve human health. Hence, there is immense scope for the development of various designer foods from barnyard millet.
Open Access
Developing Indigenous weaning food based on Ragi flour
(College of Rural Home Science, Vellayani, 1987) Jessy Philip; KAU; Prema, L
A study was conducted to develop a weaning food based on ragi flour which is nutritious,low cost and acceptable The ragi flour was supplemented with green gram,sesame, tapioca and skim milk powder to improve the nutritive value. Based on the nutritive value and chemical score, six combinations of weaning formulae were developed. Protein quality of the weaning formulae assessed through animal experiments reveal that the weaning formulae which contains ragi, green gram, sesame, tapioca and skim milk powder in the ratio3:2:1.5:2:1.5 gave significantly better values for all the criteria. The acceptability of the weaning formulae was assessed by the panel members, mothers and children. The results of the study indicate that the bland porridge prepared with the weaning formulae was acceptable. The bland porridge was deficient in calories, vitamin A and iron. Other food ingredients were added to make.up these deficiencies and. two recipes were standardised. The recipes were also found to be acceptable by the panel members and children.
Open Access
Standardisation of wax coating in cassava (manihot esculenta crantz) tubers and quality evaluation
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Nishidha, Haridas; KAU; Suman, K T
The present study entitled “Standardisation of wax coating in cassava (Manihot esculenta Crantz) tubers and quality evaluation” was undertaken to standardise the percentage of wax coating to be applied on cassava tubers and to evaluate various physico-chemical and nutritional attributes of wax coated cassava tubers. Three varieties of cassava, M-4, Sreevijaya and Vellayani Hraswa were selected for the study. The standardisation of wax coating was done by using different concentrations of three waxes namely paraffin wax, bee wax and semperfresh on these varieties. The wax formulation at one per cent level which prolonged the days of storage under ambient conditions was selected for the study. The tubers coated with one per cent wax formulations were stored after packing in ventilated paper cartons under ambient conditions till it showed the signs of deterioration. The shelf life qualities such as respiration rate and physiological loss in weight and physical qualities like appearance, colour and extent of vascular streaking were determined at two days interval. The chemical, nutritional and organoleptic qualities were evaluated initially and after two weeks of storage. The respiration of the cassava tubers were determined by the rate of O2 consumption and CO2 liberation. Significant variation was noticed in the respiration rate of unwaxed and wax coated cassava tubers. The respiration rate lower than control was observed only in semperfresh coated tubers throughout the storage period. The physiological loss in weight was minimum in unwaxed tubers followed by semperfresh treated ones except in variety Sreevijaya. In paraffin and bee wax coated tubers the development of vascular streaking and discolouration was at a faster rate than in semperfresh coated and unwaxed tubers. Paraffin and bee wax coated tubers of Sreevijaya and bee wax coated tubers of M-4 showed symptoms of deterioration during second week of storage itself. Changes in chemical and nutritional constituents were observed during storage of waxed cassava tubers. In tubers treated with semperfresh, the rate of moisture loss was comparatively lower during storage. A reduction in protein content was noticed during storage of waxed as well as unwaxed tubers. The fat and fibre content of all the treatments increased during storage. Among wax coated tubers, semperfresh coated tubers showed minimum loss in total carbohydrate content during storage. A significant reduction in starch content during storage was noticed in waxed as well as unwaxed tubers resulting an increase in the total and reducing sugar content of all the treatments. The physico-chemical characters of the tubers were found to be better retained in semperfresh tubers than in control. β-carotene content was noticed only in variety Sreevijaya which decreased significantly during storage. A slight increase in calcium content of waxed and unwaxed tubers was observed during storage. Nearly 18 percent reduction in hydrogen cyanide content was noticed in waxed and unwaxed tubers of the three varieties. The mean scores for different quality attributes of waxed as well as unwaxed cassava tubers of M-4, Sreevijaya and Vellayani Hraswa decreased during two weeks of storage. Compared to control, the mean scores for overall acceptability were lower in wax coated cassava tubers. Among wax coated tubers, semperfresh tubers had better mean scores for different quality parameters. The cost of wax application was found to be maximum for semperfresh, followed by paraffin and bee wax. From this study, it is clear that all types of waxes are not ideal for application in cassava tubers. Among the three types of waxes tried, semperfresh was found to be the most ideal one for application on cassava tubers. But the extended shelf life by application of semperfresh was found to be almost similar to the shelf life of unwaxed tubers. So it can be concluded that harvesting cassava tubers without any mechanical damage and bruises itself is ideal to extend the shelf life.
Open Access
Development and quality evaluation of nutribars
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Shahla, Karuthedath; KAU; Suman, K T
The present study entitled “Development and quality evaluation of nutribars” was aimed to develop nutribars with cereal flakes, dehydrated fruits, nuts and functional ingredients and to evaluate the physical, chemical, nutritional, organoleptic and shelf life qualities of the developed nutribars. Nutribars were standardised in 24 different combinations based on jaggery honey mix and glucose syrup in which cereal flakes formed the main ingredient. To find out the most appropriate combination for the preparation of nutribars, the treatments were evaluated for various organoleptic qualities. Nutribars prepared using glucose syrup had comparatively better mean scores for different quality attributes than nutribars prepared with jaggery honey mix. Based on the organoleptic scores, six treatments namely T3 (corn flakes in jaggery honey), T6 (rice flakes and corn flakes in jaggery honey mix), T8 (wheat flakes and corn flakes in jaggery honey mix), T12 (wheat flakes in glucose syrup), T16 (rice flakes and corn flakes in glucose syrup) and T20 (corn flakes and oat flakes in glucose syrup) were selected for further studies. The selected nutribars were prepared and packed in polyethylene and laminated aluminium pouches under vacuum. After packaging, the products were stored under ambient conditions for a period of six months and evaluated for various quality parameters during storage. The hardness of the product was evaluated initially. The chemical, nutritional and microbiological qualities of the products were evaluated initially, after third and sixth month of storage. The organoleptic qualities and peroxide value of the products were assessed initially and at monthly intervals for a period of six months. The moisture content of nutribars increased gradually with advancement in days of storage. The increase in moisture content of nutribars packed in laminated aluminium pouches was lower than the nutribars packed in polyethylene pouches. An increase in total sugar and reducing sugar content was observed in the nutribars stored in both packages during storage. The jaggery honey mix based nutribars had comparatively higher total and reducing sugar content than glucose syrup based ones. The protein, fat, fibre, starch, thiamine, calcium, iron, sodium, potassium and zinc content of nutribars decreased during six months of storage. The mean score for overall acceptability of nutribars decreased during storage. The nutribars had mean score above 7.0 in laminated aluminium pouches and in polyethylene pouches at the end of storage. Nutribars packed in laminated aluminium pouches retained its original qualities than polyethylene packed samples up to fourth month of storage. Later much difference in mean scores for the overall acceptability were not noticed with respect to packages. Based on organoleptic qualities, the nutribars prepared with corn flakes in jaggery honey mix (T3) was the most acceptable combination followed by T12 prepared with wheat flakes and T16 prepared with rice flakes and corn flakes in glucose syrup. The nutribars were evaluated initially, after third and sixth month for bacteria, yeast and mold for a period of six months. The bacteria, yeast and mold were not detected initially. An increase in bacterial and yeast count was noticed after third and of storage in all the products. Compared to nutribars packed in polyethylene pouches, microbial count was lower in nutribars packed in laminated aluminium pouches.
Open Access
Standardisation and acceptability of dairy products with cocoa mass
(Department of Home Science, College of Horticulture, Vellanikkara, 2002) Sunita, Nair; KAU; Usha, V
Standardisation and acceptability of dairy products namely milk chocolate, burfi, fudge, biscuits and ice cream were conducted by incorporating cocoa mass at 5 per cent and 10 per cent levels. The cocoa beans were roasted for 5 minutes and 10 minutes Shelf life of cocoa mass for three months was also assessed under ambient conditions. The results of the study indicated that the cocoa mass which was initially a powder got clumped by the third month and was insoluble in warm water. The microbial count and peroxide values in cocoa mass increased gradually for both 5 minutes and 10 minutes roasting and recorded highest during the third month. Comparatively cocoa mass made by 10 minutes roasting had significantly low microbial count and peroxide value. The sensory evaluation of milk chocolate showed the products incorporated with cocoa mass at 5 per cent level were more acceptable. Ten per cent level was acceptable if the cocoa beans were roasted for 5 minutes The sensory evaluation of burfi showed 5 per cent level of incorporation of cocoa mass to be more acceptable. Five per cent level and roasted for 5 minutes were found to have optimum scores. Ten minute roasting with 10 per cent incorporation of cocoa mass made the product bitter and flowy. The sensory evaluation of fudge showed that there was a significant decrease in the Period mean of acceptability of texture and taste of fudge by the third month, thus 5 per cent incorporation of cocoa mass with cocoa beans roasted for 5 minutes was found to have the highest acceptability. The Period mean of taste of biscuit increased upto the second month. During the third month significant decrease was observed. Five per cent level incorporation of cocoa mass was more acceptable. The taste of ice cream showed a significant decrease in Period mean by the third month. Five per cent level incorporation of cocoa mass was. found to have better acceptance in all criterias. Thus it was observed that 10 per cent level of cocoa mass incorporation hich was roasted for 10 minutes, resulted in least acceptable products. If the cocoa beans were roasted for 5 minutes, it was better accepted. All the products were found to be highly acceptable at 5 per cent level incorporation of cocoa mass especially 5 minutes roasting gave a better result. All the five products were more acceptable by the panel members selected from college going students.
Open Access
Dietary antioxidants and lipid profile of smokers
(Department of Home Science, College of Agriculture, Vellayani, 2002) Prethi, N R; KAU; Nandini, P V
The study entitled 'Dietary antioxidants and lipid profile of smokers' comprises information on the influence of various socio - economic and dietary profiles, as well as smoking habits on the health profile of selected respondents. The study was conducted among 100 adult males, who used more than 10 cigarettes a day and were in the habit of smoking for at least the past 10 years. Analysis of the smoking habit of respondents revealed that more than 50 per cent of the respondents were in the habit of smoking 10 to 15 cigarettes a day, while 14 per cent smoked more than 30 cigarettes a day. More number of them had been smoking for the past 10 to 15 years. The socio-economic profile of the smokers indicated that most of the respondents were in the age group of 36 to 40 years. Majority of the respondents were having an educational status of high school level. The occupational distribution of the respondents were more or less the same. Most of the respondents were married and were residing in nuclear families with four members. Majority of the respondents surveyed were having a monthly income between Rs. 2501 to 5000 On assessing the frequency of use of antioxidant rich food items. most of them used foods like milk and fats and oi Is most frequently while the least popular foods were flesh foods. Assessment of the influence of Smoking Index (SI) developed upon the various variables revealed that socio-economic profile and anthropometry has a strong influence on SI. Influence of SI on the anthropometry revealed significant negative correlation with MUAC, TST and weight, whereas no particular influence of a SI observed on the dietary pattern. Analysis of data pertaining to actual food intake revealed that the diets of respondents were inadequate and insufficient except for roots and tubers and milk. Nutrient intake of the respondents also did not meet the RDA specifications especially calorie, protein, iron and vitamin A. The serum analysis of the respondents revealed that smokers have reduced levels of serum antioxidants and elevated levels of serum lipid profile, when compared with normal standards. Assessment of the influence of different food groups upon the serum anti oxidant and lipid profile revealed that consumption of antioxidant rich foods not only helps to Improve the serum antioxidant profile but also helps to control the serum lipid profile. Frequent consumption of fat rich foods were found to increase the serum lipid profile. Frequent consumption of fat rich foods were found to increase the serum lipid profile while not influencing the serum antioxidant constituents. Data regarding the association between the serum profile and SI of the respondents revealed a significant positive association with total cholesterol and triglycerides.

Theses

Browse

Thesis Type

Type

Author

Date

Subject

Search Results