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Open Access
Standardization of recipes based on rice - soya extruded product
(Department of Home Science, College of Agriculture, Vellayani, 1997) Anna, Jacob; KAU; Chellammal, S
The study on "Standardization of recipes based on rice-soya extruded product" was undertaken to formulate an extruded product 'sev', and to standardize recipes with the developed product. Rice and soya were the basic ingredients selected for the formulation of the extruded food. Maida, cassava and sweet potato flour were tried along with rice and soya. With these food ingredients twelve combinations were tried for the development of sev , protein quality, extrusion behaviour, cost and acceptibility of the twelve combinations were assessed. The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev. The cooking characteristics such as cooking time, water density and water absorption index of the developed sev was found to be good. The type tests administered to be revealed that the product was compared with ISI specifications. The acceptability of the developed sev was ascertained with special reference to physical, organoleptic and nutritional qualities. The physical characteristics of sev was well comparable in all the parameters and shape of the sev was better than the standard one. The developed sev contained all the nutrients in optimum quantity. However there was slight decrease in the nutrient content after processing due to of loss in nutrients during processing. Fifteen recipes with sev were formulated and standardized in the laboratory such as sev Kheer, sev idli, sev upuma, sev puttu, sev sweet samosa, sev triflower, vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango sev, lime sev, sev kedgeree, sev bologness and italian sev. The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one. The organoleptic qualities of the fifteen recipes were assessed and sev kheer was ranked first among them. The preference test for the recipes were conducted among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group. From the above observptions and findings it is clear that, it is possible to develop an organoleptically and nutritionally adequate extruded food based on rice and soya, and different novel recipes could be standardised from the product, and this could also be taken as an income generating activity.
Open Access
Suitability of Tunisia rock phosphate for direct application in acid rice soils of Kerala
(Department of Soil Science and Agricultural Chemistry, College of Horticulture,Vellanikara, 1997) SanthoshKumar, V C; KAU; Mariam, K A
A study was conducted at College of Horticulture during the period 1993-95 so as to assess the suitability of Tunisia rockphosphate for direct application in acid rice soils of Kerala as a source of P compared with single superphosphate (SSP) diammonium phosphate (DAP) and Mussoorie rockphosphate (MRP). In addition to above sources a control treatment (with no P fertilizer) and another treatment with SSP of the rate of 45 kg P2O5 ha-1) given twice (conventional practice) were also included. The P release from all the sources was monitored with an incubation experiment. In order to evaluate the residual effect of fertilizers two continuous pot culture experiments were undertaken using Triveni variety of rice. The acids soils of Kerala namely Kuttanad alluvium and laterites were used for the study. The soils showed variation in pH with submergence irrespective of the treatments. The different nutrients like N, K, Ca, Mg were higher in Kuttanad soil compared to laterite soil and was found to decrease with period of incubation. The available phosphorus content gradually increased with period of incubation and reached a peak .fit 60 to 90 days for water soluble phosphates and 90th to 120th day for rockphosphates. Comparing the two extractants, Mathew's triacid extracted more available P than that of Bray solution in both soil types. In general, Kuttanad alluvium recorded higher content of available nutrient as compared to laterite. The extent of fixation of P was higher in Kuttanad soil with Fe-P as dominant fraction while in laterite soil it was Al-P which was dominated. While evaluating pot culture experiment the different nutrients showed a decrease in soil and increase in uptake with the advancement of crop. Of the different soils Kuttanad alluvium registered a higher yield compared to laterite soil. It was found that TRP registered a comparable uptake of phosphorus and gave a comparable yield of grain and straw with other sources in laterite and Kuttanad alluvium. The residual effectiveness of rockphosphate was found to be higher than that of water soluble sources and TRP gave the highest. Of the two different type of soils Kuttanad soil showed a higher residual effectivenes and resulted in higher yield for 2nd crop while laterite soil registered a lower yield.
Open Access
Quality analysis of Pre-release rice cultivars
(Department of Home Science, College of Agriculture, Vellayani, 1997) Sheena, Kandathil M; KAU; Nandini, P V
The ‘Quality analysis of pre – release rice cultivars’ were determined by assessing their physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above quality aspects were also studied. Among the physical characteristics, thousand grain weight was found to be higher for the variety M – 45 – 20 -1. Lower moisture content was observed in variety M-38-4-2. Higher percentage of head rice yield was observed in the variety M-57-18-1-1. Parboiling significantly increased the thousand grain weight and head rice yield of rice varieties, while moisture content and L/B ratio was found to be decreased after parboiling.
Open Access
Development, diversification and shelf life of jamun (Eugenia jambolana l.) based products
(Department of Home Science, College of Agriculture, Vellayani, 1997) Hema, S R; KAU; Soffi Cheriyan
The present study entitled "Development, diversification and Shelf life of jamun (Eugenia jambolana.L) based products" was undertaken to study the suitability of jamun fruit in processing into acceptable beverages. Product diversification through blending with suitable fruits was also attempted by ascertaining the organoleptic, nutritional and shelf life qualities and the consumer acceptance and preference of the developed products. Jamun, an indigenous fruit having attractive colour and excellent taste along with therapeutic value is not utilised by the processing industry. Hence in this trial for product development, jamun based plain and mixed squashes and ready to serve beverages combining grapes and watermelon were attempted. For wine preparation, jamun alone and blending the fruit with grapes and west Indian cherry was attempted for diversification. For standardisation of squash, the "hot break" method was confirmed to be the ideal juice extratioin procedure and for clarification of juice addition of gelatin was identified as the best method. In the case of RTS beverages, the formula with 25 per cent juice was liked most. For wine, the procedure with 1:1 pulp and water ratio and addition of hot water to must produced jamun wine with better quality. For blended squashes and RTS beverages, the most acceptable ratios identified for jamun-grape mix and jamun- watermelon mix were 1:1 and 3:1 respectively. Similarly, for blended wines the best ratios were 1:1 for jamun-grapes and 3:1 for jamun-West Indian cherry combination. The chemical composition of the products were found to be equivalent to the level of similar accepted items. The organoleptic qualities of the standardised jamun products proved to be appreciable and comparable to the sensory attributes performed by these products form grapes in many aspects. Jamun wine excelled in quality comparison with grape wine. The products were also observed to satisfy the FPO requirements. The cost analysis of the products revealed that expense for production of jamun beverages was lowest and wine was identified as the cheapest item among the three beverages prepared from jamun alone. The fruit product yield ratio when calculated indicated that yield from jamun fruit was second only to grapes. More over considering the under exploited situation of jamun, this factor need not be taken into account. Consumer acceptance study on jamun beverages disclosed the comparable acceptability performance of plain jamun and its grape combination with that of plain grapes for squash and RTS beverages. Meanwhile consumers preferred plain jamun wine than grapes. Preference ranking of jamun beverages revealed that wine was preferred most followed by RTS beverage and squash. The products developed were assessed periodically for its shelf life performance on chemical, microbial and organoleptic changes. A slight increase in acidity, total sugar and TSS and a decrease in pH was observed in squashes upon 8 months of storage. The acceptability of squashes were also adequately preserved even with the slight decrease observed for colour, taste, flavour and appearance. Negative results were obtained on microbial examination. The evaluation of RTS beverages for 5 weeks revealed its stability with respect to chemical constituents. The organoleptic qualities of RTS beverages during storage period showed slight reduction in score values in most quality attributes except clarity. No organisms were detected in microbial examination except in watermelon RTS which showed an onset of infestation with yeast by the fifth week of storage. Storage for 8 months revealed an increase in acidity and alcohol content in wine with a decrease in sugar level. Storage favoured all sensory attributes of wine. The products also confirmed its safety as per the microbial examinations conducted. Jamun, being less expensive than grapes has proved to be an ideal substitue to grapes with the resultant product showing comparable qualities. But the neglectful attitude towards this crop available in the rural belt and the barrier of its ready market availability has deterred the fruit processing industry from extracting the untapped potential of this versatile fruit. Therefore prospective farmers should be made to understand the nutritive value, commercial viability and the ease with which it can be grown, in order to maintain jamun orchards in lands, which would otherwise be barren, thereby availing them a seasonal income.
Open Access
Quality analysis and product development of selected mango cultivars
(Department of Home Science, College of Agriculture, Vellayani, 1997) Byni Elizabeth Oomen; KAU; Nandini, P V
The present study entitled 'Quality analysis and product development of selected mango cultivars' is a comprehensive study carried out with an objective to evaluate the quality of different varieties of mango based on physical characteristics, chemical composition and organoleptic qualities so as to identify the most suitable mango variety for the preparation of mango pulp based products. Twenty dessert varieties of mango including local and improved types were selected for the study. Among these, 9 were Kerala Agricultural University recommended varieties and the remaining 11 were local varieties. A detailed study on the different quality parameters of mango such as physical characteristics, chemical and nutritional composition and organoleptic qualities was envisaged. Cluster analysis was carried for the mango varieties based on then chemical and nutritional characteristics and based on the D2 values the varieties of similar characters were grouped together. The superior variety was selected for the product development among the twenty mango varieties taken for study. The variety Neelum obtained the highest score. The mango juice from the superior variety Neelum was then used for the preparation of mango Ready-To-Serve beverage. FPO specified tests were administered on the product to evaluate its suitability. The nutritional composition. organoleptic and shelf-life qualities of the product prepared was also analysed. The product was stored for a period of 1 month and the chemical analysis was carried out at weekly intervals and compared, with the fresh product. The chemical composition and organoleptic qualities of the RTS beverage remained unaltered during the first and second weeks of storage. Slight variations in the chemical composition and organoleptic qualities were seen during the end of the third and fourth weeks of storage. Sensory evaluation of the RTS beverage after four weeks of storage at ambient temperature showed that the overall acceptability declined for all the attributes. Microbial and fermentation tests were conducted during weekly intervals. Colonies of Pencillium was detected in the RTS beverage after four weeks of storage. Also the fermentation test were found to be positive. Thus the product was found to be shelf stable for a period of one month. From the above observations and findings it is clear that, it is possible to develop and organoleptically and nutritionally adequate pulp based product using the mango variety Neelum. Processing of Neelum mango fruits particularly during the seasonal glut could go a long way in reducing post- harvest losses and also in improving the employment potential of the local people.
Open Access
Feasibility of formulating ready to eat` products based on cassava
(Department of Home Science, College of Agriculture, Vellayani, 1997) Syama Mary Mathew; KAU; Chellammal, S
A study on the 'Feasibility of formulating Ready- to-Eat products based on Cassava’ was conducted with major objective to utilise the major root crop cassava for the preparation of Ready-to-Eat product. The study comprised of standardisation of basic product Vermicelli; preparation of sweet vermicelli and savoury vermicelli; determination of quality of product through organoleptic quality studies and preference tests; assessing the nutritional significance as well as physiological tolerance of the developed food product and package and shelf-life studies. The basic product vermicelli was formulated with cassava flour as the basic ingredient. Twelve combinations were tried with different proportions of cassava flour. The other ingredients added to cassava flour were maida, soy flour, rice flour and milk powder. The milk powder. The selection of the best combination was based on extrusion behaviour. Nutritional adequacy and cost benefit ratio. A combination with cassava flour 40%, maida 30%, Soy flour 20% and sugar/salt 10% was selected as the ideal combination since it secured higher score for extrusion behaviour than other combinations. The amino acid score and cost of the combination was also found to be satisfactory. Savoury Vermicelli was prepared by the addition of salt and seasonings and sweet vermicelli by the addition of sugar during processing. Cooking characteristics of developed products such as cooking time, bulk density and water absorption index were rated as good. The nutritional composition of the food product revealed that the product contained all the nutrients in optimum quantity. The nutritional quality of the developed food product before and after processing with reference to proteins, calcium, magnesium and calories were determined through suitable laboratory techniques and result showed that there was some amount of loss during processing. Regarding the physiological tolerance, the developed food product exhibited a Protein Efficiency Ratio (PER) of 2.2 to 2.4 indicating that the quality of protein is good. The other quality parameters such as Biological value (BV) Digestability co-efficient (DC) and Net protein Utilisation (NPU) of the product were also found to be satisfactory. Organoleptic and preference studies of the developed food product was assessed by three groups of consumers viz. experts, housewives and old people. The parameters tested under organoleptic studies were appearance, flavour, taste, texture and colour. The analysis revealed that both the sweet and savoury vermicelli got highest scores. There was no significant difference between these two preparations except for taste. Sweet vermicelli had a slightly higher mean score, compared to savoury vermicelli. Effect of storage on moisture, peroxide and total sugar content revealed that there was an increase in all the three parameters during the six months storage period. The increase in moisture over months was statistically different. Eventhough the products showed an increase in total sugar and peroxide content, over the period, the increase observed was not significant statistically. Observation on insect infestation revealed that there was no insect infestation up to six months of storage period. As future line of work, the results of the present study suggest the development of proper food processing technology in order to equip the rural people, particularly the women folk for an income generating activity and building up a healthy rural population.
Open Access
Developing a weaning food with rice and soya as basic mix
(Department of Home Science, College of Agriculture, Vellayani, 1997) Rosita Jacob; KAU; Vimalakumari, N K
Summary, etc. A study entitled "Developing a weaning food with rice and soya as basic mix" was conducted to develop a nutritionally adequate weaning food intended for feeding infants of six to nine months of age. The amino acid score and chemical score of seven proportions of basic mix containing varying proportions of rice and defatted soya flour were worked out and the best proportion having the highest score was selected to formulate a multi mix incorporating amaranth and skim milk powder. Twelve variations of the multi mix were formulated varying the nature of incorporation of the aforesaid ingredients. Recipes (porridge) were prepared from the multi mixes. The recipes prepared were subjected to preference test and based on the preference test and nutritive value, two of the multi mixes were selected which were further evaluated for their protein quality, physical and organoleptic qualities, storage stability and cost. Based on the above the multi mix containing raw rice, defatted soy I Flour, skim milk powder, with dried and powdered form of amaranth was identified as the best multi mix. The selected multi mix was found to be nutritionally adequate to meet "the requirement of a young infant. The developed product was also found to meet the requirements specified by IS (1659-1969) for majority of the characteristics tested and hence could be proclaimed as a nutritious weaning food for the infants of Kerala, being indigenous, low cost and easy to prepare and feed.
Open Access
Suitability of local mango cultivars for pulp based products
(Department of Home Science, College of Agriculture, Vellayani, 1997) Irene Varghese; KAU; Mary Ukkuru, P
The present study entitled “Suitability of local mango cultivars for pulp based products” was taken up for optimising the protocols of developing mango pulp based products viz., Mango RTS beverage, Mango squash and Mango jam using six different cultivars of mango. The physical and processing characteristics, the chemical composition of different mango cultivars, the chemical and organoleptic qualities of fresh products as well as in the products with storage and also the cost – benefit analysis were investigated in this study. On assessing the physical and processing characteristics of wide range of variation was seen to occur among all the six different varieties of mango. The chemical composition was also found to differ from cultivar to cultivar. On visualising the acceptability of the developed products, it was observed that the variety Neelum was best suited for the preparations of RTS beverage. While the varieties Kottukonam and Neelum were adjudged to be the best for squash preparation. In the case of jam preparation, the variety Panchasara varikka and Kappa was found to be the most suitable. When the chemical parameters like acidity, pH and Tss in fresh products were considered, it was seen that the acidity content remained almost similar in all the RTS beverages, squashes and james prepared from different cultivars of mango whereas the pH content of the products prepared was found to vary according to the variety. The Tss content was also found to differ according to the variety. Assessment of changes in organoleptic qualities of pulp based products with storage, indicated a declining trend in all the quality attributes such as appearance, colour, flavour, taste, consistency and overall acceptability. When the changes in chemical constituents that occurs in pulp based products with storage was considered, it was ascertained that in RTS beverages the acidity and Tss content remained unaltered during the storage period of three weeks whereas a slight decline in pH was noted after second week or storage. In the case of squashes and jams a gradual increase in acidity was noted during the storage period whereas the pH showed a decreasing trend with storage. The Tss content remained unaltered during storage in the case of squashes and jams also. Evaluation of microbial contamination in the stored products revealed the presence of pencillium colonies in RTS beverages after three weeks of storage and colonies of aspergillus were seen in squashes and jams after four months of storage. Cost – benefit analysis revealed that the cost of RTS beverages ranged from Rs. 12.00 to 14.00 per litre, cost of squashes ranged from Rs. 24.00 to 26.00 and the cost of jams ranged from Rs. 22.00 to 24.00. Thus physico-chemical, organoleptic and shelf life assessment of the pulp based products utilizing local mango cultivars encourages the utilization of above in product development.
Open Access
Developing suitable rice-soya fermented preparation
(Department of Home Science, College of Agriculture, Vellayani, 1997) Binila, Paul; KAU; Prema, L
A study on "Developing suitable rice-soya fermented preparation" details a comprehensive information on the advantages of preparing idli, in which blackgram dhal was replaced either by soyabean or by defatted soyaflour. Soaking time, grinding conditions, temperature and fermentation time were kept uniform to study the influence of the food ingredients used on the quality of the product. Thirteen formulations were standardised after making variations in the proportion of b l ac kg r am dhal (from 5 per cent to 30 per cent). Amino acid score and chemical score were worked out to determine the nutritional adequacy of various formulations. The data computed revealed the nutritional supremacy of the formulations with higher concentrations of soyabean and defatted soyaflour, when compared with control mainly because of the enhancement of their protein content. Laboratory analysis of the cooked product for protein and calorie confirmed the computed values. Cost of defatted soyaflour supplemented formulations were the lowest. Cost-wise, soyabean supplemented formulations were also found to be cheaper than the control. Reduction of pH and increase in acidity were noted in defatted soyaflour supplemented formulations and soyabean supplemented formulations when compared to control. Batter volume was higher in the formulations where defatted soyaflour concentration was u p t o 30 per cent. Amylose content in the soyabean as well as in the defatted soyaflour supplemented formulations indicated that these foods are suitable al terna ti ves for b l ac kg r am dhal. However, lower values of bulk density was observed in soyaflour supplemented formulations, and uneven and large pores were found in idlis prepared from soyabean supplemented formulations. In sensory evaluation, soyabean supplemented idlis were found better than defatted soyaflour supplemented formulations when compared to the control samples. Hence, it can be concluded that idlis made from 5 per cent incorporation of defatted soyaflour and 5-10 per cent incorporation of soyabean are more nutritious, acceptable and , of low cost when compared to control samples, the ingredients in which 70 parts of rice and 30 parts of blackgram dhal.

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