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Subject: Food and Nutrition × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen Access
    Standardisation and quality evaluation of millet based designer vermicelli
    (Department of communityscience, college of Horticulture, Vellanikkara, 2017) Chandraprabha, S; KAU; Sharon, C L