Theses

Browse

Search Results

Now showing 1 - 9 of 40

Open Access
Phytochemical analysis and antioxidant potential of banana (Musa spp)
(Department of Home Science, College of Agriculture, Vellayani, 2016) Siji, S; KAU; Nandini, P V
The research project entitled “Phytochemical analysis and antioxidant potential of banana (Musa spp.)” was conducted at College of Agriculture, Vellayani, Trivandrum during 2014-2016 with objectives to study the phytochemical, nutrient, chemical composition and antioxidant potential of the selected banana varieties and to assess its therapeutic value. Eight varieties of banana viz., Palayankodan, Rasakadali, Poovan, Robusta, Red banana, Nendran, Kadali and Padatti were selected for the study. The banana varieties were procured (when the characteristic fruit colour develops) from Instructional Farm, Vellayani or from local markets of Trivandrum. The chemical and nutrient composition, phytochemical and antioxidant activity, sensory evaluation and therapeutic value of the selected banana varieties were ascertained. Results of chemical and nutrient composition revealed that TSS of banana varieties was ranged between 17.830 Brix to 23.900 Brix. TSS was found to be more in Kadali (23.900 Brix) followed by Rasakadali (23.830 Brix) and Nendran (220 Brix). Significant differences were noticed in the acidity of banana varieties studied. The varieties Kadali (0.46%) and Robusta (0.47%) were found to be less acidic. Maximum Acidity was noticed in Poovan (1.28%). The varieties Kadali (0.46%) and Robusta (0.47%) were found to be less acidic. The variety Nendran exhibited highest carbohydrate content (41.33g/100g) where as protein content was found to be higher in variety Poovan (1.37g/100g). Total mineral content of banana varieties ranged between 0.17g- 0.70g/100g and varieties such as Rasakadali (260 mg/100g) and Nendran ( 546.66 mg/100g) exhibited highest content of Na and K respectively. The calcium content of the selected banana varieties ranged between 0.35-1.35 mg/ 100g. Quantitative estimation of phytochemicals revealed that total alkaloid content of the banana varieties was observed to range between 0.84 – 3.76 per cent. The varieties Nendran (3.76%) and Padatti (3.72 %) were found to be having maximum alkaloid content. Whereas variety Rasakadali exhibited highest flavonoid content (9.49 mg/100). Saponin content of banana varieties was found to be ranged between 0.22 -0.82 per cent. The saponin content was found to be maximum in variety Kadali (0.82 per cent) and minimum in variety Padatti (0.22 per cent). Total phenol content was found to be more in varieties Kadali (11.6 mg/ 100g), Poovan (7.19 mg /100g), and Rasakadali (6.76 mg/100 g). The variety Palayankodan (4.28mg/100g) showed maximum tannin content and was significantly different from the other varieties. Antioxidant activity in the present study revealed that variety Red banana showed highest β carotene and (8.53 μg/100g). Ascorbic acid content of banana varieties ranged between 1.52 - 5.35 mg/100g. Highest ascorbic acid content was noticed in Red banana (5.35 mg). Highest dopamine content was exhibited in variety Robusta (13.3 mg/100g) and lowest was found in variety Rasakadali (3.2mg/100g). Free radical scavenging activity of banana varieties were studied by DPPH radical assay and total antioxidant activity using different solvents such as petroleum ether, methanol and water. The results revealed that variety Robusta had the highest DPPH activity with an IC50 value of 43.6 μg/ ml in petroleum ether solvent. With regard to total antioxidant activity, variety Padatti exhibited highest activity with an IC50 value of 41.2 μg/ ml in petroleum ether while variety Rasakadali (48.4) and Poovan (48.4) showed maximum activity in methanol followed by variety Red banana with an IC50 value of 44.4 μg/ ml in methanol. Sensory evaluation of eight banana varieties was done using a 5 point score card and 9 point hedonic rating scale. The results revealed that varieties Rasakadali and Red banana were most consumer acceptable varieties compared to other varieties. The therapeutic value of the banana varieties were studied by determining glycemic index. The lowest glycemic index was noticed in variety Padatti (60.70) followed by Poovan (61.00). Findings of the present study revealed that banana is rich in various health beneficial chemical components and nutrients, bioactive compounds such as ascorbic acid, beta carotene, dopamine, tannins, saponins, alkaloids and flavonoids having potent antioxidant activities and/ or free radical scavenging activity.
Open Access
Nutritional profile of preschool children belonging to tribal families in Thrissur district
(Department of Home Science, College of Horticulture, Vellanikkara, 2016) Vidya, T A; KAU; Seeja Thomachan, Panjikkaran
The study entitled “Nutritional profile of preschool children belonging to tribal families in Thrissur district” was conducted to know the socio-economic status and food consumption pattern of the tribal families. The study also assessed the dietary habits and nutritional status of preschool children belonging to the age group of 4 to 6 years. Sample consisted of 75 preschool children of 4 to 6 years in the tribal areas of Thrissur district. The subset of tribal and non tribal families constituting 15 tribals and 25 non tribals were used for comparative evaluation of anthropometric measurements, clinical examination, food weighment and haemoglobin estimation. Nuclear family system was found in most of the families. All the families were literate. All the families lived in their own houses and majority had 2 rooms (68.00 %) with mud flooring (58.67 %) and terraced roofing (70.67%). Majority of the families earned a monthly income between Rs. 1000 - 2000. Majority of the children had low birth weight of less than 2.5 kg. Sixty four per cent of the children suffered from various types of diseases during the last one year. Immunization of the children was ascertained. Food consumption survey revealed that all of them were habitual non vegetarians with rice as their staple food. Pulses, roots and tubers and other vegetables were included frequently in their daily diet and the use of green leafy vegetables, milk and milk products and fruits were occasional. Different grades of malnutrition were identified among the children using anthropometric indicators. The mean height and weight of the preschool children were lower than the ICMR standards and the deviations were statistically significant. It was also found that the boys were taller and heavier than the girls. Mean head circumference, chest circumference and MU AC in comparison with NFI standards were significantly lower in boys as well as girls. Height for age which reflects the past nutritional status was normal only in 35.70 per cent boys and 27.70 per cent girls. The present nutritional status of the child represented by the weight for age showed mild and moderate malnourishment in 78.60 per cent boys and 87.20 per cent girls. The Quetelet index also showed prevalence of malnutrition in 60.71 per cent boys and 59.57 per cent girls. The nutritional status of the tribal preschool children was compared with the non tribal children and the tribal children were found to be more malnourished than the non tribal children. The mean height, weight, head circumference, chest circumference and MUAC were lower in all the children, with the tribes having lower measurements than the non tribals. The height for age, weight for age and Quetelet index showed higher level of malnutrition in tribal children as against the non tribal children. Food weighment survey was also carried out to know the actual food and nutrient intake. The actual food and nutrient intake asserted that all the children had an intake lesser than the RDA. Gross deficit in the intake of certain food groups such as milk and fruits and nutrients such as iron, vitamin A and vitamin C were noticed among all the preschool children. The food and nutrient intake of tribal children were lower than that of the non tribal children. Mild anaemia was noticed among 66.67 per cent of tribal and 40 per cent of non tribal children. Food security among the tribal families recorded as per USDA module revealed 64 per cent of the families as food secure and 32 per cent of the families as food insecure without hunger and 4 per cent as food insecure with moderate hunger. The present study thus assure the fact that malnourishment is still a major concern among the tribal preschool children.
Open Access
Quality assessment and development of product from annona(Annona spp.)
(Department of Home Science, College of Agriculture, Vellayani, 2016) Aswathy, K M; KAU; Nirmala, C
The research project entitled “Quality assessment and development of product from Annona (Annonaspp.)” was conducted at College of Agriculture, Vellayani, Thiruvananthapuram during 2014-2016 with the objective to analyze the physico chemical and nutritional composition of Annonaceous fruits and to develop a value added product. Three spp. of fruits viz., Bullocks heart (Annona reticulata), Sweetsop (Annona squamosa)andSoursop (Annona muricata)were selected for the study. The quality of fresh fruits was assessed in terms of physical characteristics, sensory acceptability, nutrient analysis, chemical components and shelf stability. The Total Antioxidant Activity (TAA) was also studied. Fruit nectar was standardized from the extracted pulp at different proportions of 20, 25, 30, 35 per cent level and the best proportion was identified based on sensory scores. Physical characteristics such as fruit weight, pulp weight, seed weight and weight of inedible portion were noted. Annona squamosa was smaller in size and 4-5 fruits weighed 1 kg, while 3-4 fruits weighed 1 kg in case of Annona reticulata. Annona muricatawas comparatively large in size, 2 fruits weighed 1 - 1½ kg. Results of quality analysis of fresh fruits revealed that pulp weight, ranged between 344 g to 611 g/kg fruit. Highest pulp weight was observed in Annona muricata (611g/kg). Weight of seed (113.81g/kg) and weight of inedible portions (542.80g/kg)were higher in Annona reticulata.Sensory acceptability of the fruits were evaluated and the overall mean score for the selected fruits were found to range from 6.2 to 8.8. Maximum mean score was secured for Annona squamosa(8.8) followed by Annona muricata(8.6) and Annona reticulata (6.2). Keeping quality of the annonaceous fruits were assessed by noting their organoleptic parameters on alternate days until spoilage. It was found that all the three fruits had maximum keeping quality of seven days. Quantitative estimation of major nutrients revealed that highest content of carbohydrate, energy and fat were noticed in Annona reticulata (25.12 g, 108.40 kcal, 0.61mg/100g respectively). Whereas Annona muricata exhibited highest moisture content (82.46 %). Protein content was found to be higher in Annona squamosa (2.05 mg/100g). TSS content of the selected fruits ranged from 18 – 250 Brix. The fruits were rich in potassium, calcium, magnesium, phosphorus and iron.The fruits exhibited very low fat content. Annona reticulatawas composed of 65.09μg of β caroteneper 100 gram and Annona squamosarecorded a vitamin C content of 36.20 mg/100g.Oxalates and total phenol content was higher in Annona muricata (3.36 mg/100g, 21.72 mg/100g respectively). Acidity of the selected fruits ranged from 0.27 to 1.07 per cent. Total antioxidant activity of selected fruits were studied by using different solvents such as petroleum ether, methanol and aqueous medium. The results revealed that Annona squamosa had highest antioxidant activity with IC50 value of 32.00 μg/ ml in petroleum ether. Fruit nectar was standardized from fruit pulp. Four treatment with differentproportions of fruit pulp (per cent)20 (T1), 25 (T2), 30 (T3) and 35 (T4) were developed and initial sensory analysis was done to identify the best proportion for further storage study.Selected best proportions of the fruit nectarfromAnnona reticulata (T3), Annona squamosa (T3), Annona muricata (T4) were stored at room temperature for monitoring the shelf stability in terms of changes in sensory parameters, acidity and microbial contamination periodically. The samples were analysed at weekly interval during the storage period. The stored fruit nectar was analysed for bacteria, fungi and actinomycets. No bacteria, yeast, actinomycets growth was found during the storage periodupto three weeks.An increase in acidity was noted during storage.Shelf stability of the developed product fruit nectar was found to be three weeks at ambient temperature. Annonaceous fruits possess great nutritional and health benefits through the supply of natural antioxidants and other bioactive components. Among the three spp. Annona squamosa was observed with higher antioxidant activity.Annonaceous fruits keeps well for 7 days at ambient temperature. Acceptable fruit nectarwas developed from the fruits with three weeks shelf stability at ambient temperature. Hence promoting the cultivation in large scale and scaling up the production will help to improve the health status and economic prosperity.
Open Access
Quality analysis and culinary utilization of cashew apple (Anacardium occidentale L.)
(Department of Home Science, College of Agriculture, Vellayani, 2016) Neethu, Mohan; KAU; Nirmala, C
The present investigation entitled “Quality analysis and culinary utilization of cashew apple (Anacardium occidentale L.)” was conducted at the Department of Home Science, College of Agriculture, Vellayani, during the period October 2015 – May 2016. The objective of the study was to analyze the qualities of cashew apple and to evaluate its use in culinary preparations. Cashew apple needed for the study was procured from State Seed Farm, Kottarakara, Instructional Farm, College of Agriculture, Vellayani and also from local sources. The collected Cashew apple was pre-treated to remove the astringent content by steaming for 5 minutes under pressure (T1), boiling in 2 per cent salt solution for 5 minutes (T2), immersing fruit in rice gruel extract for 30 minutes (T3), immersing fruit in 0.55 per cent gelatin solution for 10 minutes (T4) and immersing fruit in 5 per cent salt solution for 3 days with the change of salt solution daily (T5). Fresh cashew apple served as control (T6). After the pre - treatment process, samples were subjected to physical, chemical and nutrient analysis. Based on the analysis of samples the treatment with least content in astringent principles (polyphenol and tannin) and with highest sensory scores were selected and stored in glass containers under refrigeration for storage study. Physical appearance and colour, fruit flavour, texture, taste and overall acceptability of treated and fresh cashew apples were evaluated by a panel comprising of 10 members using a 5 point score card. Based on the mean scores, the best treatment was identified which was T2 (Cashew apple treated in 2 per cent salt solution for 5 minutes). Chemical analysis of fresh and treated Cashew apple observed that a reduction in the chemical constituents in treated Cashew apples compared to T6 (Fresh cashew apple). It was found thatT2was in least content in polyphenol (0.11 per cent) and tannin (0.07per cent) hence selected for further in depth study. Nutrient analysis showed that the values obtained for different nutrients were lower for treated cashew apple. T2 sample got comparatively higher values than other treatments in carbohydrate (11.30g) vitamin C (180.00mg) and potassium (75.20 mg) and was also on par with control (T6). Treated cashew apple sample T2 and control T6 were stored in glass containers under refrigeration for storage study. The study showed no significant change in moisture content of the stored samples. With respect to acidity,T6 showed significant increase but not in T2. Microbial growth was seen in T2 sample on the 5th day and in T6 sample on the 7th day of storage. Cashew apple powder was also prepared from selected treatment T2 and fresh cashew apple T6 and denoted as T2P and T6P which was also used in culinary preparations. Four types of culinary preparations such as Cashew apple gravy preparation (Masala curry), Cashew apple salad, Cashew apple sweet chutney and Cashew apple sweet meat product (payasam) were made from T2andT6. Sensory acceptability of these preparations was tested by 10 panel members using 5 point score card and preference was assessed using 9 point hedonic rating scale. These four preparations were also made using cashew apple powderT2P and T6P and evaluated. Results of the organoleptic evaluation of culinary preparations from T2, T6, T2P and T6Psecured highest mean preference score for cashew apple salad (8.8/9) prepared from T2 followed by Cashew apple payasam (8.7/9) from T6 and Cashew apple chutney (8.7/9) from T2P. Cashew apple masala curry got (8.6/9) from T2. From the above findings, it can be concluded that Cashew apple treated with 2 per cent salt solution (T2) lower the astringent principle and was found to be most suitable for culinary preparations such as sweet meat products, gravy preparations, chutneys and fresh salads.
Open Access
Assessment of nutritional status and life style diseases among different income groups
(Department of Home Science, College of Agriculture, Vellayani, 2016) Priya, P; KAU; Rari, John K
The study entitled “Assessment of nutritional status and lifestyle diseases among different income groups” was carried out at the Department of Home Science, College of Agriculture, Vellayani during the period, 2014-2016. The main objective of the study was to assess food habits, nutritional status and life style diseases among different income groups and impart counselling for a healthy life. Ninety employees (male and female) 30 members in high income group (HIG), 30 members in middle income group (MIG) and 30 members in low income group (LIG) belonging to the age group of 30 to 45 years was selected randomly. The classification of respondents in to different income groups was done according to NSSO report, 2007-2008. Evaluations of the socio-economic characters of the respondents found that majority of the respondents in all groups were females. They were mostly Hindus and majority of them were married. Educational status revealed that43% of LIG respondents were studied up to high school, 40 % of MIG were PGs and 50 % of HIG got Doctorate degree. On evaluating the food habits of the respondents it was found that majority of the respondents in all the three groups were non vegetarian, majority of the respondents(57 % of LIG, 50% of MIG and 77% of HIG) had regularity in their meal timings. Whereas 57% of LIG, 54% of MIG and 27% of HIG respondents had a habit of meal skipping. Thirteen per cent of both LIG as well as MIG and 16% of HIG respondents regularly consumed food from outside. On considering the meal patterns majority of the respondents had cereal, pulse and vegetable combination for their breakfast, lunch and dinner with the inclusion of non vegetarian foods like egg and fish. The food consumption pattern indicates that consumption of fast food was very low. The nutrient intake study revealed that among the three groups energy, protein and calcium intake was below Recommended Dietary Allowance (RDA). The weight for height values showed that majority of the male and female respondents were having a value higher than the standard value. In the case of BMI also it was found that only 3% of males, and 27% female in LIG, 17% of males and 37% female in MIG and 7% of males and 30% of female respondents in HIG had normal values. The WHR of the respondents also indicated higher values than normal. The clinical status of the respondents revealed that symptoms of malnutrition in hair, skin and tongue were observed; thyroid gland enlargement and anaemia were observed. The biochemical assessment conducted by a clinical expert revealed that majority of the respondents in all groups of males (7%, 13%, 10% for LIG, MIG & HIG respectively) were having mild anaemia. Were in the case of females majority of the respondents (40%, 47%, and 30%) were observed in normal level. The blood sugar level of the respondents revealed that (83%) of the respondents in LIG & MIG and 90% of the respondents in HIG were having the normal blood sugar level. Lipid levels also showed similar trends. With regarding the blood pressure values 63 per cent of LIG, 57 per cent of MIG and 60 per cent of the HIG respondents had a normal value. When the health and morbidity pattern of the respondents were assessed, it was found that majority of the respondents in LIG (56%) were not having the habit of exercise and 50% of the respondents in both MIG and HIG were exercising irregularly. The stress pattern of the respondents revealed that majority of the respondents in LIG (27%) were experienced stress due to financial problems, in the case of MIG respondents majority of them expressed the reason for stress as both financial and family problems (20%). In the case of HIG the major reason for the stress was due to occupational problems. The sleeping pattern revealed that majority of the respondents in all groups were having an adequate amount of sleep and there was no relation between stress and sleeping pattern. The lifestyle habits of the respondents like alcoholism, smoking and pan chewing was also assessed and it was found that majority of them did not have these habits in their day today life. The morbidity pattern of the respondents indicates that majority of the respondents had occupational health problems like joint pain, back pain, muscle pain and head ache. The energy intake and energy expenditure of the respondents were assessed and it was found that although energy intake was less from the standards, energy deficit was not observed because the energy expenditure was less than the energy intake and due to the same reason the prevalence of obesity among the respondents was found to be high. An education class on the occurrence, prevalence and importance of lifestyle diseases was conducted for the respondents for a healthy life. A counselling class regarding healthy life was also imparted to the respondents. It was found that the knowledge of the respondents about lifestyle diseases had improved significantly after the conduct of the class. Hence, it can be concluded that although the prevalence of lifestyle diseases among the respondents was not obvious, the chances for their occurrence is very high, because of the hidden risk factors like grade I obesity, hyperlipidimia, prehypertension, hereditary factors and stress related lifestyle problems.
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 T
The 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.
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 R
The 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.
Open Access
Development of value added products from banana peel
(Department of Home Science, College of Agriculture, Vellayani, 2015) Megha S, Karthikeyan; KAU; Suma Divakar
The 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.
Open Access
Development and quality evaluation of fibre enriched cookies
(Department of home science, College of agriculture, Vellayani, 2015) Suma, K; KAU; Nandini, P V
The 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.

Theses

Browse

Thesis Type

Type

Author

Date

Subject

Search Results