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ThesisItem Open Access Exploring the health potential of honey and development of a value added nutraceutical drink(Department of Home Science, College of Agriculture, Vellayani, 2015) Krishnasree, V; KAU; Mary, Ukkuru PThe present investigation entitled “Exploring the health potential of honey and development of a value added nutraceutical drink” was carried out to analyze the quality of different bee honeys in the raw as well as processed form available in Kerala and to develop a nutraceutical drink utilizing the Apis cerana bee honey, major bee honey in Kerala with an idea of value addition. The major bee honeys included in the study were Apis cerana indica, Apis mellifera, Apis dorsata, Apis florae and Trigona iridipennis. The physicochemical parameters, nutrient analysis and health promoting functions of the honeys were analyzed. The moisture content of the honeys ranged from 10.03% to 19.79% with lowest being in raw Apis dorsata honey and highest in raw Trigona iridipennis honey. The electrical conductivity of the honeys ranged from 0.26 to 0.26 mS/cm among raw honeys and from 0.13 to 0.34 mS/cm among processed honeys. Significant difference (p < 0.025) was observed in the electrical conductivity of raw honeys. The ash content of the honeys was found to be 0.16% to 1.07% among the raw honeys and from 0.06 to 0.16% among the processed honeys. Significant reduction of ash content was noticed in Apis dorsata honey. The reducing sugars percentage among the raw honeys ranged from 33.03% to 67.6% and from 54.34% to 62.9%. The raw Apis florea honey varied significantly from all the other honeys in the reducing sugars. Significant difference (p < 0.025) was also noted among the processed Apis mellifera and Apis dorsata honeys. The sucrose content among the honeys varies from 5.31% to 19.73% and significant difference was observed among the raw Apis cerana and Apis dorsata honeys at p < 0.025 level. The fructose glucose ratio among the raw honeys ranged from 1.05 to 1.66 and from 1.15 to 1.71 among the processed honeys. The free acidity of the honeys ranged from 0.15% to 0.68% and all the honeys were significantly different (p < 0.025) in acidity. The pH of the honeys ranged from 3.49 to 4.45 and all the honeys under the study varied significantly (p < 0.025). The specific gravity of the raw honeys ranged from 1.28 to 1.40 which varied significantly at p < 0.025 level, while there was no significant difference among the processed Apis cerana, Apis dorsata and Apis mellifera honeys. The major quality criteria utilized to analyze the extent of processing did to the raw honey was estimated in terms of the amount of hydroxymethyl furfural content and diastase activity. The hydroxymethyl furfural content of the raw honeys ranged from 3.4 to 30.01mg and from 6.36 to 51.87mg among the processed honeys. Significant increase in the HMF content was noticed among the processed honeys. The diastase activity of the raw honeys ranged from 36.7 to 57.5 DN and from 27.32 to 54.26 DN among the processed honeys. Significant difference in the diastase activity among the raw and processed honeys at p < 0.025 level and also between the raw and processed form (at 1%) of each honey was observed. Physico chemical parameters of honeys studied was compared with the cutoff limits as quality criteria set by European Union (EU) council. Moisture and electrical conductivity were within the limits as specified by EU, while slight elevation was noticed in honeys viz., Apis mellifera and Apis florea in their ash content, sucrose content and acidity. Hydroxymethyl furfural content and diastase activity of the honeys were within the levels of EU directive. The colour intensity of the honeys were determined in terms of the chromatic components and revealed that Apis florea, raw Apis Trigona, processed Apis mellifera, raw and processed Apis dorsata honeys had lower luminance values exhibiting amber colour while all the other honeys had lighter colour showing the prominence of other tones in them. With regards to the ‘a’ and ‘b’ values all the honeys were having reddish tone and yellowish chroma. Visco elastic properties of the honeys depicted that raw and processed Apis cerana, Apis mellifera, Apis dorsata and Trigona had viscous property with high loss modulus (G'') values and Apis florea honey exhibited slight elastic property with high storage modulus (G') value. Apart from the physico chemical characteristics the microbial contamination of the honeys were also analyzed with aim to analyze the quality of the honey. The microbial analysis indicated that none of the honeys analyzed were infested with pathogenic coliforms. The sensory evaluation of the raw and processed honeys revealed that raw Apis dorsata was highly acceptable (7.35) and processed Apis dorsata was least acceptable (1.05). The most acceptable colour was for raw Apis mellifera honey (6.50) and texture for processed Apis cerana honey (5.95). Significant difference (at 5%) was noted in the sensory parameters among all the honeys analyzed. The free choice profiling technique was utilized to know the distinctive character of each sensory attribute exhibited by the honeys. The presence of amber colour was noted in Apis florea, raw Apis mellifera, raw Trigona and processed Trigona. Fruity aroma was detected in raw and processed Apis cerana, while medicinal aroma was prominent in Apis florea and all other honeys had floral aroma with an exemption to processed Apis dorsata which yielded a fermented aroma. The nutrients in the honeys were analyzed and the energy content of the honeys ranged from 328 to 353kcal and carbohydrate content from 80.25g to 88g per 100g of the honey sample. The protein content of the honeys was negligible and the major amino acid proline was detected only in raw and processed Apis dorsata (4.5mg each) and Trigona iridipennis (8mg and 3mg) honeys. The vitamin C was found to be negligible in the honeys, while vitamin A and E were not detected. With respect to the mineral content potassium was detected at higher levels among all the honeys, which ranged from 30.5 to 52mg/100g among the raw honeys and from 28 to 47.5mg /100g among the processed honeys. The iron content was noted to be from 0.54 to 1.4mg/100g among the raw honeys and from 0.24 to 1.3mg/100g among the processed honeys, while the calcium, sodium and phosphorous were also recorded to be very less. The trace elements analyzed were zinc (0.04 to 5mg/100g), copper (0.002 to 0.13mg/100g) and manganese (0.001 to 0.35mg/100g) and it was noticed that all the level of three elements were in traces in all the honeys analyzed, but they are involved in umpteen biochemical functions in the body as metalloenzymes. Hence the presence of trace elements even in marginal levels might exert therapeutic properties to the honeys. The health promoting functions of the honeys were analyzed which includes the phytochemical profiling, antioxidant activity, antidiabetic activity and antimicrobial activity. The phytochemicals analyzed were polyphenols, flavonoids and flavonols. Among the raw honeys polyphenols were high in Apis dorsata (1168mg/kg) and low in Apis mellifera (905.25mg/kg); flavonoids were high in Apis dorsata (545.75mg/kg) and low in Apis cerana (185mg/kg) and flavonols were high in Trigona iridipennis honey (17.6mg/kg) and low in Apis mellifera (4.64mg/kg) and Apis florea (4.6mg/kg) honeys. Significant difference was noticed among all the honeys analyzed with respect to the phytochemicals and significant reduction in the phytochemicals was also observed on processing among all the honeys. The total antioxidant activity of the honeys was found to be highest in raw and processed Trigona (99.22%, 93.73% at 500µg/ml) honey followed by Apis cerana (97.04% at 500µg/ml) honey among the raw honeys and Apis mellifera (93.4% at 500µg/ml) among the processed honeys respectively, while moderate level of activity was noted in raw and processed Apis dorsata with 73.64% and 64.84% of antioxidant activity at at 500µg/ml. The DPPH radical scavenging activity was found to be highest in raw and processed Trigona honey (97.21%, 92.56% at 500µg/ml) followed by raw Apis cerana (95.55% at 500µg/ml) and processed Apis mellifera (88.18% at 500µg/ml) honeys, whereas comparatively lesser scavenging activity was viewed in processed Apis dorsata honey (48.17% at 500µg/ml). Average scavenging activities were noted in raw Apis dorsata and Apis florea. Significant differences (p < 0.025) in the radical scavenging activity were observed among all the raw honeys analyzed. On contrary to the above discussed antioxidant activities, non linearity was observed among the honeys in the nitric oxide scavenging activity. The highest nitric oxide scavenging activity was observed in raw Apis mellifera (77.19% at 500µg/ml) followed by Apis dorsata (68.22% at 500µg/ml) and Apis florea (65.35% at 500µg/ml) honeys. The antidiabetic activity determined in terms of alpha amylase inhibition capacity showed highest inhibition in raw and processed Trigona (77.61% and 64.84% at 500µg/ml) honeys followed by raw Apis dorsata (44.34% at 500µg/ml) honey. Average enzyme inhibition was observed among raw Apis mellifera (41.32% at 500µg/ml) and Apis florea (41.30% at 500µg/ml) honeys correspondingly. Higher rate of alpha glucosidase was also observed among the honeys ranged from 76.14% to 80.46% among the raw honeys and from 69.17% to 78.29% among the processed honeys. Significant (at 5%) reduction in the percentage inhibition was noticed in processed honeys. The glycemic index (≤ 67) and glycemic load (≤ 13.54) of the honeys revealed that all the honeys belong to intermediate GI foods category. The antimicrobial activity of the honeys analyzed revealed that raw honeys had higher antimicrobial activity than the processed form with highest in raw Trigona followed by Apis mellifera and Apis cerana honeys. From the elaborative analysis on the health promoting function of the bee honeys it could be concluded that raw honeys have higher health boosting properties when compared to the processed honeys. The screening index in terms of the therapeutic potencies showed that Trigona iridipennis honey had the highest therapeutic potency followed by Apis mellifera honey, while comparatively moderate potency was observed in Apis dorsata and Apis cerana honeys. A value added nutraceutical drink was developed utilizing the Apis cerana bee honey, the most abundantly available honey in Kerala. The drink was formulated by working out different proportions of honey in combination with aloe vera gel. The bitterness of the aloe gel was removed by trying out different pre treatment combinations. The physico chemical characteristics of the drink revealed that the drink is mildly acidic in nature with 61% moisture, total soluble solids (35°Brix), acidity (0.34%) and pH (4.88). The total and reducing sugars of the nutraceutical drink were 29.69% and 18.62% respectively. The fructose to glucose ratio of the nutraceutical drink was observed to be 0.99. The drink was found to have high therapeutic potency with 1060 (mg gallic acid/kg drink) of polyphenols, 60 (mg quercitin/Kg drink) of flavonoids and 5 (mg catechin/Kg drink) of flavonols respectively. Remarkable in vitro total antioxidant capapcity (72.1µgAAE/mg at 500µg/ml), DPPH radical scavenging activity (58.4% at 500µg/ml) and alpha amylase inhibition capacity (43% at 500µg/ml) with a medium glycemic index of 65 was also determined. Even though, the drink exhibited a slight increase in the acidity and TSS on storage the drink was noticed to be free from microbial proliferation and was acceptable till the end of the storage period, indicating its fitness for consumption even after two months of storage. The cost of the drink was found to be Rs 22.00 per 200ml and yield ratio was 1.49. The clinical efficacy of the drink was determined through a supplementation study which inferred that the platelet count increased significantly (at 5%) in the subjects from 2.56± 0.02 lakh/cumm to 3.05 ± 0.04 lakh/cumm. The supplementation had resulted in improved haemoglobin levels of the respondents from 10.83±0.06 gm% prior the study to 12.01± 0.02gm% at the end of the study. Significant improvement was also recorded in the hematological indices viz., WBC (from 7310± 114.3 to 8330 ± 43.7 cells/cumm), RBC (from 4.16 ± 0.05 to4.48±0.03 millions/ cumm), MCV (88.06 fL to 92.36 fL) and PCV (36.24±0.54% to 39.78± 0.42%) under the study. Encouraging results were also obtained from the total antioxidant capacity of the serum of the subjects under investigation. Findings of the present study strongly recommend that bee honeys are indeed the elixir of life with admissible physico chemical characteristics and superior health promoting functions. Among the honeys analyzed the raw honeys (Apis cerana, Apis mellifera, Apis dorsata, Apis florea and Trigona iridipennis) were found to be better in terms of quality as well as therapeutic potency when compared with the processed honeys. Among the raw honeys Trigona iridipennis honey was found to the best in medicinal value. In vitro and in vivo studies prove the efficacy of the developed drink to be a novel option in the market of nutraceuticals with superior health boosting properties and being natural by all means.ThesisItem Open Access Quality evaluation of germinated rice and rice products(Department of Home Science, College of Horticulture, Vellanikkara, 2012) Neethu Sathyan, T; KAU; Suman, K TThe study entitled “Quality evaluation of germinated rice and rice products” was undertaken to evaluate the physical, cooking, biochemical, nutritional, organoleptic and keeping qualities of germinated rice. The study also aimed to evaluate the physical and keeping qualities of roasted rice flour and to assess the acceptability of the products prepared with rice flour. The rice variety Jyothi was selected for the study. After soaking for 12hours, it was germinated under laboratory conditions. The treatments were T0 – Ungerminated rice, T1- Rice- soaked for 12 hours, T2 – Rice- soaked and kept for germination for 3 days and T3 – Rice- soaked and kept for germination for 6 days. Milling recovery was found to be very low in germinated rice which in turn resulted in higher milling loss. Total milled rice and head rice recovery of germinated rice decreased significantly during storage when compared to control. Significant variation among treatments was observed with respect to thousand grain weight and thousand grain volume. To obtain optimum cooked rice, a cooking time of 22.33 to 29.33 minutes was noticed among different treatments. A positive correlation between water uptake, volume expansion and grain elongation was noticed in all the treatments. Germination decreased the amylose content thereby affecting the gel consistency. Intermediate gelatinisation temperature index was noticed in all the treatments. Moisture content of rice from four treatments varied from 10.51 to 12.67 per cent which increased significantly during storage. A significant increase in total and reducing sugar was observed as a result of starch degradation during germination. Variations were noticed in the protein, fat and fibre content among treatments. Progressive increase in the thiamine content was observed with advancement in days of germination. Compared to control, calcium, iron and phosphorus content of germinated rice were significantly low. During germination, in vitro starch digestibility of rice from different treatments increased by 5 to 17 per cent. Significant increase in in vitro mineral availability was also noticed. Bulk density of roasted rice flour from different treatments varied from 0.78 to 0.84 g per ml. Compared to control, lower water absorption index and higher water solubility index was noticed in roasted rice flour from germinated rice. The evaluation of retrogradation property in roasted rice flour from different treatments revealed that syneresis per cent increased with advancement in days of observation. Maximum syneresis was noticed in germinated rice. The products prepared using rice (cooked rice, unniappam and kozhukatta) and rice flour (iddiappam and puttu) from germinated paddy had mean scores above 6.0 for different quality attributes. Germinated rice was found to be more suitable for the preparation of unniappam and puttu. Mean scores for various quality attributes increased when the products were prepared from stored rice and rice flour. The rice and roasted rice flour were evaluated for the presence of bacteria, fungi and yeast initially and after three months of storage. Presence of bacteria was detected in both periods under study. Fungal growth was not noticed in any of the rice and rice flour samples initially but after three months of storage fungal growth was detected in roasted rice flour of T0 and T1. Yeast count was not detected in rice and rice flour initially and after three months of storage. Insect infestation was not noticed in rice and rice flour from different treatments throughout the storage period.ThesisItem Open Access Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products(Department of Home Science, College of Horticulture, Vellanikkara, 2015) Chandhni, A A; KAU; Aneena, E RThe present study entitled „Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products‟ was conducted to evaluate the physical, biochemical, nutritional, cooking and organoleptic qualities of newly released KAU rice varieties. The study also aimed to assess the suitability of these rice varieties for the preparation of selected traditional food products. Milling per cent among rice varieties varied from 64.07 per cent in Prathyasha (MO-21) to 77.83 per cent in Ezhome-2. Vyttila-8 obtained the highest head rice recovery of 57.45 per cent while it was lowest in control variety Jyothi (41.08 per cent). The highest thousand grain weight (20.68 g) and volume weight (14.6 mm3) was observed in Vaishak (PTB-60). Based on the L/B ratio, the grain shape of Ezhome-1, Vyttila-8, Vaishak (PTB-60) and Uma were classified as bold medium. Ezhome-2, Prathyasha (MO-21) and Jyothi varieties were categorised as slender long grains. For most of the physical quality parameters, raw rice of newly released varieties were found to be superior over the control varieties Jyothi and Uma. Newly released rice varieties obtained lower total index for organoleptic qualities than control varieties. Ezhome-2 obtained highest total index for table rice among newly released varieties. Among rice varieties, lowest cooking time of 18.51(Prathyasha (MO-21)) to highest of 24.75 (Ezhome-2) minutes was noticed for obtaining optimum cooked rice. Highest water uptake of 5.74 ml/ g was observed in Ezhome-2 and lowest of 3.3 ml/ g in Jyothi. Control varieties Jyothi and Uma obtained volume expansion ratio of 5.62 and 6.07 respectively, which was higher than that of the newly released rice varieties. Among rice varieties, amylose content varied from 10.20 per cent in Prathyasha (MO-21) to 23.32 per cent in control variety Uma. Gel consistency of different rice varieties was determined and it varied from 27.50 to 145 mm. Cooking qualities of the newly released rice varieties were found to be comparable with that of the control varieties. Among newly released rice varieties, higher grain elongation ratio of 0.90 was noticed in both Ezhome-2 and Prathyasha (MO-21). Maximum keeping quality up to 12.60 hours was noticed in Vaishak (PTB-60) and minimum of 11.24 hours in Prathyasha (MO-21). The moisture content of different rice varieties ranged from 8.5 per cent in Ezhome-2 to 11.6 per cent in Ezhome -1 and Prathyasa (MO-21). The highest total carbohydrate, starch, energy, protein, zinc and phosphorous content was noticed in newly released rice variety Ezhome-2. Fat content in different rice varieties ranged from 0.30 per cent in Ezhome-2 to 0.71 per cent in Vaishak (PTB-60). The highest fibre content of 0.7 g/ 100g was noticed in Ezhome-1. Maximum thiamine content of 0.07 mg/ 100g was noticed in Vaishak (PTB-60). The highest calcium and iron content was noticed in Jyothi and Prathyasha (MO-21) respectively. Newly released rice varieties were found to be superior to control varieties in nutritional qualities. In the case of unroasted rice flour, highest bulk density of 0.73 g per ml was noticed in Ezhome-2 and the lowest of 0.63 g per ml in Jyothi. In roasted rice flour, the highest bulk density of 0.62 g per ml was observed in control variety Uma. The highest water absorption index of 25.46 was observed in unroasted rice flour of variety Jyothi (control) and 25.11in roasted rice flour of Uma (control). Highest water solubility index of 0.78 was observed in unroasted rice flour of Vyttila-8 and the lowest of 0.34 in Ezhome-1. In roasted rice flour the highest water solubility index of 0.81 was noticed in Ezhome-2 and the lowest in Vyttila-8 (0.28). At the end of the 12th day of study the highest synerisis per cent in unroasted rice flour was noticed in Vyttila-8 and that of roasted rice flour in Ezhome-1. Physical properties of rice flour of newly released rice varieties were comparable with that of the control varieties. Evaluation of microbial qualities indicated that at the end of 6th month of storage bacterial count and fungal growth was observed in raw and roasted flour of different rice variety. Yeast was not observed in any of the raw rice and roasted rice flour of different varieties till 5th month of study. Vyttila-8 was found to be the most suitable rice variety for the preparation of rice flakes and unniyappam. The most suitable variety for the preparation of cooked rice and iddli was control varieties Jyothi and Uma respectively. Prathyasha (MO-21) was found to be the most suitable variety for the preparation of appam and ada and is also suited for idli. Vaishak (PTB-60) was the most suitable rice variety for puttu. In the present study, It was observed that newly released red rice varieties were suitable for the preparation of different traditional food products.ThesisItem Open Access Development of value added products from banana peel(Department of Home Science, College of Agriculture, Vellayani, 2015) Megha S, Karthikeyan; KAU; Suma DivakarThe present investigation entitled “Development of value added products from banana peel” was conducted at the Department of Home science, College of Agriculture,Vellayani. The objective of the study was to develop banana peel based food products and to ascertain their quality and shelf life. The study intended to utilize this nutritionally significant raw material through value addition, thereby reducing its large scale wastage from the processing industry and also avoiding the related environmental pollution. Banana peel of cv nendran was utilized for the study and the peels were collected from chips making units in East fort, Trivandrum. The collected peels were pretreated with different proportions of citric acid (0.1-0.3%) and salt (1-3%), to control enzymatic browning. Three products were standardized namely, a banana peel based Instant soup mix (ISM), a Ready to cook (RTC) curry mix and a sauce. For standardization of the products the best formulations were selected by a panel comprising of 10 members. Parameters like colour, appearance, taste, texture and overall acceptability were evaluated. In the case of instant soup mix, the best formulation identified was S1 which comprised of banana peel flour, onion powder, corn flour, citric acid, capsicum powder, coriander leaves powder, white pepper powder, ginger powder, garlic powder and salt (Their ratio being , 5: 4: 1.5: 0.5: 0.25: 0.25: 0.5: 0.25: 0.25: 2). In the case of the RTC curry mix, S1 was selected as the best formulation, which contained banana peel, crushed red chilly, garlic, jeera, turmeric powder and curry leaves (Their ratio being , 100: 3:5: 1: 2:5). As for sauce, formulation S5 got the highest scores in sensory evaluation, which comprised of Banana peel, coriander leaves, garlic, vinegar, red chilly, sugar and spices (Their ratio being, 100: 50: 5: 2.5: 2.5: 5) Physical properties of ISM, RTC curry mix and sauce were analyzed. Moisture content the products were found to be 4.4, 5.4 and 72.2 per cent respectively, yield ratio for the products in the same order was found to be 0.06, 0.13 and 1.4 respectively, Bulk density of ISM and RTC curry mix was found to be 0.81 and 0.73 gm/ml, water absorption index of ISM and RTC curry mix was found to be (13.5 and 4.0 per gm) and rehydration ratio of curry mix was observed to be 0.38. Chemical analysis of the products revealed that acidity of soup mix, RTC curry mix and sauce were 0.76, 0.85 and 1.75 per cent respectively. Reducing sugar levels were found to be in the range of 0.97 to 1.07g%. Fiber content was found to be in the range of 2.06 to 14.10, pH of the products were found to be 5.20, 5.10 and 4.06 ; TSS of sauce was observed to be 20° brix. Nutrient analysis reports revealed that CHO levels of the ISM, RTC curry mix and sauce were 48.6, 62.0 and 46.2 gm respectively. Similiarly the protein levels were found to be 7.5, 9.8 and 6.0 gm for the 3 products. Calorie content in these products were analyzed to be in the range of 220 -268 kcal. Mineral content of the products were analyzed as; sodium (18.5, 25.6 and 31.49 mg), potassium (62.8, 82.5 and 116.4 mg), calcium (40.7, 69.4 and 67.0 mg) and iron (2.62, 1.94 and 0.94 mg). Shelf life parameters were assessed by storing the products for three months at ambient conditions. Moisture and sensory parameters of the products during storage period showed only slight changes compared to fresh samples. Microbial infestation was found to be within safe limits. This study has confirmed the acceptability of three convenient, nutritive and appealing banana peel based products namely ISM, RTC curry mix and sauce with appreciable shelf life suiting to the urban consumer.ThesisItem Open Access Development and quality evaluation of fibre enriched cookies(Department of home science, College of agriculture, Vellayani, 2015) Suma, K; KAU; Nandini, P VThe present study entitled “Development and quality evaluation of fibre enriched cookies” was conducted at the Dept of Home Science, College of Agriculture, Vellayani with the objective to develop wheat based cookies enriched with cereal bran and to assess its quality parameters and glycemic index. Consumer acceptance, cost, yield ratio were also ascertained. Sweet and savory cookies were standardized by trial and error method substituting wheat flour with cereal bran @ 10 to 50% along with other adjuncts. Fifteen experimental treatments viz. T1 –control (100% refined flour), T2 to T6 rice bran cookies, T7 to T11- wheat bran cookies and T12 to T15 combination of rice bran + wheat bran were selected. Each treatment was replicated thrice. Sensory evaluation of the 15 treatments was carried out by a panel of judges and on the basis of overall acceptability scores, best treatment from each category ie.T4, T9 and T14 @ 70:30 along with control (T1) (100% refined flour)were selected for in-depth analysis such as physical parameters, nutrient composition, storage stability and glycemic index. Results of physical parameters revealed an increase in weight of cookies with addition of bran. The weight of cookies ranged between 13.33 to 16.00g. The control cookies (T1) exhibited less diameter (3.67cm). The maximum thickness was found in T14 cookies (1.29cm). The spread ratio revealed a significant difference between control and bran based cookies. The nutrient composition of cookies revealed that the moisture content of cookies ranged between 2.53 to 3.98 per cent. There was a significant difference between control and bran based cookies with respect to energy content. The highest energy content was observed in control cookies i.e.524 Kcal /100g (sweet) and 485 Kcal/100g (savory). Fiber content was found to be highest in T14 (3.50g/100g) and lowest (1.40/100g) in T1. Higher fat content was obtained in rice bran + wheat bran sweet cookies (T14) being 17.51g and 17.63g/ 100g for savory cookies. The protein content was found to be higher in T14 both in the case of sweet and savory (8.49g and 8.84g/100g) cookies. The total mineral content was found to be highest in rice bran + wheat bran cookies both in the case of sweet and savory cookies (2.33g and 2.22g/100g). The shelf stability of the cookies was assessed by storing the cookies in laminated pouches at ambient condition for a period of three months. The organoleptic qualities, moisture and peroxide value was determined initially and at the end of each month. A slight increase in moisture content was observed during the storage period. FSSAI type tests were administered to the cookies and found that moisture content was within the prescribed limits. Peroxide value was not detected up to three months. Analysis of organoleptic scores indicated that overall acceptability scores did not vary significantly over the storage period. The yield ratio was found to be more in bran based cookies. The cost of bran based cookies was found to be less (Rs 9.50 to 12.82/ 100g) when compared to fibre enriched proprietary cookies (Rs.20.00, 36.00 and 40.00/100g) available in the market. Consumer acceptance study unveiled that T9 (wheat bran sweet cookies) ranked the best having a score of 90. Lowest GI was noticed in T9 followed by T14(savory cookies). It can be concluded that replacement of wheat flour with cereal bran up to 30 per cent level is possible without adversely affecting physical parameters, sensory qualities and nutrient composition.ThesisItem Open Access Development of banana dehydrated fruit drink mix (FDM)(Department of Home Science, College of Agriculture, Vellayani, 2011) Suma, C; KAU; Nirmala, CThe study on “Development of banana dehydrated fruit drink mix (FDM)” was carried out with the objective to develop banana based fruit drink mix and to evaluate its quality. Two varieties of banana viz., Nendran and Palayamkodan were selected for the study. Technology for Tray dried banana powder was standardized using banana as base material and blended with papaya and pine apple. Good quality FDM was obtained at a temperature of 750 C with 10 per cent maltodextrin (5 per cent at wet basis and 5 per cent at dry basis), 5 per cent liquid glucose and 1 per cent pectinase as additives. Fruit drink (FD) was prepared from the FDM made adding adequate amount of sugar and flavour. Four combinations of FDM were developed from each variety. F0 - Nendran alone F0 -Palayamkodan alone F1 - Nendran + Papaya F1-Palayamkodan+papaya F2 - Nendran + Pine apple F2 - Palayamkodan+pine apple F3 - Nendran + papaya+ pine apple F3 – Palayamkodan +papaya+pine apple Organoleptic qualities of the FDM and FD such as appearance colour, flavour, taste and over all acceptability were assessed by a panel of judges using score card. The sensory evaluation revealed that papaya blended combination scored highest value in almost all attributes. The physical characteristics such as processing loss, yield ratio, rehydration ratio, and bulk density of FDM were assessed. Processing loss was calculated in two stages, viz loss occurred on peeling and loss during drying and powdering. In both the stages maximum processing loss was observed in (F3) combination of Nendran and Palayamkodan. Minimum processing loss (on peeling) was in F1 (0.332) and while in drying and powdering (F3) combination of Nendran showed minimum loss. Yield ratio was also calculated on wet and dry basis. In both varieties, yield ratio (on wet basis) was found high in F0 and F2 combination of Palayamkodan. Moisture, TSS, total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content were analyzed. In the case of moisture, TSS Nendran based FDM recorded highest value. Compared to Nendran based FDM total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content was found to be high in Palayamkodan. Nutritional qualities of the developed FDM such as energy, vitamin. C, β-carotene, sodium, potassium, and calcium were also analyzed. Energy, vitamin. C, sodium and potassium showed significant difference between the varieties, treatments and also between variety and treatment, but in the case of β-carotene significant difference was not observed between variety and treatment. The developed FDM was vacuum packed and kept for shelf life studies for three months at ambient condition. Moisture and acidity was noted after storage for three months. Increase in moisture was observed and significant difference was seen between varieties, treatments and also between variety and treatment. There was a decrease in acidity was noted in stored FDM. Microbial growth was found in the stored samples. Compared to fungal growth and yeast count, bacterial count was higher. The cost of production of 1 kg of dehydrated fruit drink mix was ranged between Rs. 115 – Rs. 175. Nutrient content of one glass FD prepared from FDM was found to be good in all the nutrients except vitamin C. Cost of the fruit drink was found less than five Rs per glass and it is cost effective. Results of the findings confirm that F1 combination (banana with papaya mix) showed best in organoleptic parameters and found very acceptable compared to other combinations of FDM.ThesisItem Open Access Evaluation of cycas seed flour for product development(Department of home science, College of horticulture, Vellanikkara, 2012) Lijitha, S; KAU; Indira, VThe study entitled “Evaluation of cycas seed flour for product development” was undertaken to evaluate the chemical constituents and shelf life of processed cycas seed flour. The study also envisaged to develop cycas seed flour supplemented products and to evaluate the nutritional and organoleptic qualities of the developed products. Cycas seeds and other ingredients required for the study were procured from the market. Cycas seeds were processed by soaking in cold water for six hours and draining the soaked water, repeatedly for seven times prior to the preparation of the flour. The cycas flour thus prepared was dried in a cabinet drier at 60 ± 5°C to a moisture content of 10-12 per cent and stored in glass bottles for a period of three months under ambient conditions. The constituents like moisture, protein, starch, total carbohydrates, crude fibre, fat, calcium, phosphorous, sodium, potassium and iron were estimated initially and after three months of storage. The antinutritional/ toxic factors in the flour such as crude alkaloids, cycasin and hydrocyanic acid were also analysed. Shelf life of cycas seed flour was also evaluated during storage. The processed cycas seed flour was found to be rich in carbohydrate and macro and micro minerals with ideal sodium - potassium ratio. The alkaloid content in processed cycas flour was found to be low. A significant decrease in the constituents like starch, total carbohydrate, crude fibre, fat and crude alkaloids was noticed during storage. A gradual increase in the microbial count was observed during storage. Insect infestation was not detected in cycas seed flour through out the period under study. Five products namely puttu, ada, pathiri, biscuit and chapathi were prepared by incorporating cycas seed flour in different proportions along with the main ingredient for respective products. The products were evaluated organoleptically for different quality attributes like appearance, colour, texture, flavour, taste and overall acceptability using score card. Rice was used as the main ingredient for the preparation of puttu, ada and pathiri. For chapathi and biscuit, wheat flour and maida were used respectively as the main ingredients. The product prepared with 100 per cent main ingredient was taken as the control. All products were prepared exclusively with cycas seed flour. The cycas flour was also incorporated into the basic ingredient at 30 to 70 per cent for the preparation of the products. Among the different products prepared by supplementing cycas seed flour, except chapathi, all products were found to be acceptable to the judges. The nutritive value of the products prepared by supplementing cycas flour was computed per serving. In puttu, ada and pathiri, the nutrients like protein, crude fibre, fat and calcium content increased with increase in the quantity of cycas seed flour. In the case of biscuit and chapathi, increased supplementation of cycas seed flour improved the crude fibre and fat content. Incorporation of cycas flour at the rate of 30 to 50 per cent with rice flour and maida was found to be ideal for the preparation of acceptable products.ThesisItem Open Access Development and quality evaluation of enriched moringa (Moringa olerifera Lam) based soup mixes (ESM)(Department of home science, College of agriculture, Vellayani, 2012) Saranya, S; KAU; Rari John, KThe study on “Development and quality evaluation of enriched moringa (Moringa oleifera) based soup mixes (ESM)” was carried out with the objective to develop enriched moringa based enriched soup mixes and to evaluate organoleptic, functional, nutritional and shelf life quality. Moringa fruit pulp and moringa leaves were selected as base materials for the study. Two processing techniques viz drying-blending and pulping-dehydration were adopted for the development of soup mixes. In drying- blending method the moringa fruit pulp, moringa leaves, tomato and onion were dried separately at 700C for 4-8 hours, powdered, blended together with other ingredients such as soya flour, milk solid and corn flour in different proportions. In pulping- dehydration method the moringa fruit pulp, moringa leaves, tomato and onion were made into pulp using a mixer grinder and dehydrated in the dryer at 700C for 7-8 hours. The dried pulp was powdered, sieved and blended with other ingredients. The base materials (moringa pulp and moringa leaves) were added in the soup mixes with different proportions (30, 35 and 40). Four combinations of ESM were developed by using organoleptic and preference score from three combinations of the four treatments. P1 C1 - Moringa pulp alone incorporated combination (Drying and blending) P1 C2 - Moringa pulp with leaf incorporated combination (Drying and blending) P2 C1 - Moringa pulp alone incorporated combination (Pulping and dehydration) P2 C2- Moringa pulp with leaf incorporated combination (Pulping and dehydration) Organoleptic qualities of the ESM such as appearance, colour, flavour, texture and taste were assessed by a panel of ten judges using score card. The sensory evaluation revealed that moringa alone incorporated combination formulated by using drying and blending method were scored highest value in almost all attributes and the other three combinations were also good. The chemical composition such as moisture, acidity, total ash, peroxide value and fiber were analyzed in the ESM samples. In the case of moisture and acidity per cent, the P2 C2 (moringa pulp with leaf incorporated combination using pulping and dehydration method) recorded highest value. The total ash content of the ESM was equal in moringa pulp with leaf incorporated (drying and blending) and in moringa pulp alone incorporated (pulping and dehydration) combinations. The formulated ESM samples were not recorded any peroxide value; it indicates that they are good in quality. The fiber content was high in moringa pulp with leaf incorporated combinations for both the two processing techniques. Nutritional qualities of the developed ESM such as energy, protein, carbohydrate, beta carotene, vitamin C, iron, calcium, sodium and potassium were also analyzed. Energy, protein, carbohydrate, calcium and potassium showed significant difference between the treatments and also between the processing techniques and combinations. Beta carotene, vitamin C and sodium content were found higher in moringa pulp with leaf incorporated combinations. Iron content of the ESM samples did not show any significant difference between the treatments, processing techniques. The developed ESM samples were packed and kept for shelf life studies for three months at ambient condition. The moisture and acidity values were increased from first month to three months (90 days). But these values were increased only within the limit. The peroxide content was not observed up to second month of storage. There after negligible value of peroxide was recorded in the soup mixes. The microbial growth was not observed during the storage period. The microbial count was found only at the 90th day, the negligible number of bacteria was found only in the moringa pulp with leaf incorporated (pulping- dehydration) combination. The consumer preference study was also conducted among fifty consumers selected at random revealed that more people preferred the moringa pulp alone incorporated (drying- blending process) combination. And the other three combinations were also good in quality. The cost of the production of 100g of formulated ESM was ranged between Rs. 52- 59/-. Results of the findings confirm that P1 C1 (moringa alone incorporated using drying and blending process) showed best in organoleptic and consumer preference parameters. Among the two processing technique drying and blending process was good in organoleptic qualities, nutritional and chemical parameters.ThesisItem Open Access Nutritional status and nutrition cognition of adolescent girls in the coastal area of Thiruvananthapuram(Department of home science, College of agriculture, Vellayani, 2012) Suma, N S; KAU; Geetha, PA study entitled the “Nutritional status and nutrition cognition of adolescent girls in the coastal areas of Thiruvananthapuram”was conducted to evaluate the nutrition counseling on the knowledge and adoption of health and nutrition practices by the adolescent girls. The study was carried out in Vizhijam and Vallakkadavu in Thiruvananthapuram district. For pretest and posttest of cognition and practice, suitably structured pretested checklist was used. The dietary practice was assessed through food use frequency studies before and after the counseling programme.The data pertaining to the socio economic and personal characteristics, health and nutritional profile of the respondents were ascertained with the help of a structured and pretested interview schedule. The collected data were tabulated, analysed statistically and the results were interpreted. Most of the respondents were from nuclear family with small family size and having medium level education. Majority of the families were having low level of educational status and low monthly income. Majority of the family possessed television and radio in their homes and only 40 per cent of the respondents were members of social organisations. Participation index of the respondents in the programmes related to various organisations revealed that 50 per cent had medium level of participation index. Anthropometric measurement revealed that body mass index of 95 per cent of the respondents were found to be some forms of energy deficiency. Triceps skin fold thickness of the respondents indicated that 54 per cent of them were low fat deposit. Hemoglobin level of the respondents revealed that only 46 per cent were mildly anemic 49 per cent forms of anaemia were moderately anaemic and 4 per cent were severly anaemic. Clinical examination of the respondents reported that majority of the respondents were having nutritional deficiency symptoms. Food habits of the respondents revealed that majority of them were non vegetarians.Leftover food was consumed by all the respondents. Regarding the special foods given during different stages of life cycle revealed that majority of them were not giving any special food. Food intake of the respondents revealed that the food group which met the RDA least was pulses, green leafy vegetables, fruits, milk and milk products and sugar and jaggery. Nutrient intake of the respondents revealed that calcium, iron vitamin C and folic acid were far below the RDA stipulated. Nutritional status index of the respondents indicated medium and high nutritional status index among 86 per cent and only 17 per cent had low level of nutritional status index. The pretest scores revealed the lack of knowledge of the respondents about various aspects of general awareness on adolescent nutrition, importance of nutritious foods and health and hygiene. The counseling programme of three days duration was conducted for the benefit of the respondents to impart required information on the above areas. The counseling programme had significant effect on the gain in knowledge as well as change in adoption of practices. Correlation of selected independent variables of respondents on the cognition revealed that there was significant correlation with nutritional status index and participation index. Comparison of mean score of pretest and posttest knowledge, and practice revealed that counseling programme had significant improvement in the awareness of the respondents.