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ThesisItem Open Access Developing multipurpose convenience mix from selected banana varieties(Department of Home Science, College of Agriculture, Vellayani, 2006) Nasheeda, K; KAU; Nirmala, CThe present study entitled “Developing multipurpose convenience mix from selected banana varieties” comprised of the selection of banana varieties, preparation of flour from raw as well as ripe banana, quality assessment of banana flour and developed mixes and testing the suitability of the convenience mixes for the product development. In the present study Robusta and Rasakadali varieties of banana were selected Flour was prepared from raw as well as ripe banana. Raw flour was prepared by drying in sun light and ripe flour by drying in the mechanical drier. In order to obtain good quality flour from ripe banana, certain amount of cereal starch (10 to 15 per cent) was added to fruit pulp. The three types of convenience mixes formulated were savoury mix (RbC1 and RkC1), sweet meat mix (RbC2 and RkC2) and health mix (RbC3, RkC3, RbC4 and RkC4). Savoury mix was prepared from raw banana flour, soya flour, rice flour and black gram flour in the proportion 60:10:20:10. Sweet meat mix was prepared from ripe banana flour, soya flour, rice flour and maida (50:10:20:20) and health mix from raw as well as ripe banana flour, milk powder, soya flour and bengal gram flour (40:40:10:10). Sensory characters like colour, texture and flavour, chemical characteristics like moisture, fibre, acidity, TSS, reducing sugar and polyphenols, nutritional characteristics like protein, calcium and iron, functional qualities and shelf life qualities of the banana flour and convenience mixes were assessed. Energy was computed from the nutritive value book of Indian foods (Gopalan et al., 1992). Convenience mix RbC3 was observed to be having higher moisture content (4.090 per cent). Higher fibre content was noted in RbC1 (0.370g/100g). Acidity was observed more in Rb (ripe) flour(0.580 per cent). Reducing sugar was found high in Rb (ripe) and Rk (ripe) flour (14.28g/100g) and (1.62g/100g) respectively. Rb(raw)flour was having highest polyphenol content of 420.00µg/100g Energy when computed was found more in RbC4 (419.39kcl/100g) and RkC4 (411.50kcl/100g). Mixes RbC3, RkC3, RbC4 and RkC4 were observed to be high in protein, calcium, and iron content. Processing loss was calculated in two stages, that is loss occurred on peeling and loss during drying and the preparation of flour. In both the stages maximum processing loss was observed in Rb(raw) and minimum in Rk(ripe). While yield ratio was found more in Rk (ripe) and less in Rb (raw). Functional qualities like change in weight, water absorption index and bulk density were also calculated. Shelf life qualities like moisture and peroxide value was noted after the storage period of three months. Suitability of storage containers were tested, by storing the banana flour and convenience mixes in PET containers and polypropylene covers. Increase in moisture content and also peroxide value was detected more in samples stored in polypropylene covers. While peroxide value cannot be observed in fresh as well as in stored banana flour. Stored samples were free of insect infestation. Microbial growth was also assessed initially and after the storage period .Fresh samples were found to be free of microbs, while stored samples were having microbial load. Rb(raw), and Rk(raw) stored both in polypropylene cover were found to be having comparatively higher bacterial load.Fungal growth and yeast count was found negligible in all the samples. The developed products were then tested for making products. Murukku was prepared from savoury mix, unniyappam from sweet meat mix and health drink from health mixes. The products prepared were then subjected before a panel of judges in order to test the acceptability. It was observed that RbC1(p) was good for making murukku, RkC2(p) was found good for making unniyappam and RkC4(p) was found ideal for health drink. Ease of preparation, cost and keeping quality of the products were also recorded. Time of preparation was found less in the case of health drink (2 minutes). Murukku prepared from RbC1 was found economically feasible (59.00 Rupees/kg). Keeping quality was observed more for murukku (2 weeks).ThesisItem Open Access Value addition and quality evaluation of West Indian cherry(Malpighia punicifolia L)(Department of Home Science, College of Horticulture, Vellanikkara, 2006) Jyothi, Pokkandath; KAU; Usha, VThe present study entitled “Value addition and quality evaluation of West Indian cherry” was an investigation on the nutritive values of West Indian cherry fruits, product development such as pickle, preserve, squash and sauce and evaluation of organoleptic, nutritional and shelf life qualities of the developed products. Physical examination of the fruit in both the maturity stages revealed that the red ripe fruits were superior in fruit weight (6.25g), pulp recovery (60%) and colour of the fruits over the fully mature fruits. But upon ripening the fruits under room temperature, the average fruit weight reduced to 3.3g in red ripe stage. Chemical constituents in the fruit in both stages revealed that fully mature fruit is superior to red ripe fruit in case of fibre, vitamin C, acidity, and minerals like calcium, iron and phosphorus where as red ripe fruit is rich in β-carotene when compared to fully mature fruits. Moisture, total sugar, TSS and reducing sugar were also found to be high in red ripe fruits. Regarding the organoleptic qualities of the products during storage, the overall acceptability of the pickle decreased significantly between the initial and 3rd month of storage and then did not vary much till the 6th month. The acceptability of West Indian cherry preserve improved with storage period with high scores for flavour, texture and taste. The acceptability of West Indian cherry squash was very high initially, but due to changes in qualities such as appearance, colour, consistency and taste in storage the overall acceptability was decreased. The overall acceptability of West Indian cherry sauce was also found to be highly acceptable during the initial period and later decreased as the storage period increased. The major chemical constituents analysed in the products developed from the West Indian cherry were TSS, acidity, total sugar, β-carotene and vitamin C. During the storage period of six months TSS was found to increase and β-carotene and vitamin C were found to decrease in all the products by the end of six months. Acidity showed an increasing trend in pickle and sauce and a decreasing trend in preserve and squash during storage. The total sugar showed a decline in pickle and sauce and an increase in preserve and squash in storage. No microbial count was observed in pickle and squash through out the storage study but sauce and preserve showed microbial contamination from 3rd month onwards. All the products developed in the present study confirmed with FPO specifications. All the products showed a BC ratio of above one and among the products sauce showed the highest BC ratio followed by pickle, squash and preserve. The results of the above study revealed that compared to other processed products West Indian cherry products have better retention of vitamin C. The maximum retention of vitamin C was found in squash (288mg/100g) among the products prepared from red ripe fruits and with fully mature fruits pickle retained maximum of Vitamin C (408.39mg/100g). Usually the retention of Vitamin C in processed fruit products is very low where as in West Indian cherry products the retention of the Vitamin C was found to be fairly high even after processing and storage. The study highlighted the significance of processed West Indian cherry products as a solution for the increased consumer demand for nutritious, delicately flavoured and economical fruit products.