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ThesisItem Open Access Qualitative and quantitative changes in stored rice(Department of Home Science, College of Agriculture, Vellayani, 1995) Geetha, Roy; KAU; Prema, LQualitative and quantitative changes in stored rice varieties viz. PTB – 10 and Red Thriveni were determined by assuming the changes in their grain constituents, physical characteristics, insect infestation, cooking characteristics and organoleptic qualities. After six months storage effect of different storage containers such as gunny bag, pathayam and metal bin on these qualities were taken into consideration. The grain constituents like protein, nonprotein nitrogen, calcium , iron and phosphorous were found to decrease at a greater rate in PTB – 10 stored in gunny bag when compared to red thriveni. Similarly constituents like moisture, uric acid and freefatty acids were found to increase in PTB-10 than in red thriveni. Chnages in grain constituents, reducing sugars, nonreducing sugars, starch and amylose were observed both in raw as well as in cooked rice samples after storage. Increase in reducing sugar and amylose was at a greater rate in PTB-10 stored in gunny bag especially when cooked while nonreducing sugars and starch level were found to decrease in a similar order. Compared to PTB – 10 in gunny bag after storage, red Thriveni obtained lower values for thousand grain weight and total solid level, when stored in all the storage containers tried. Head rice yield and gelatinization temperature of rice samples increased in red thriveni after storage, the rate being higher in gunny bag when compared to other two storage structures. Viscosity was found to increase greatly in red thriveni stored in metal bin. Insect infestation was found to be greater in gunny bags while metal bin was found to be insect proof. PTB – 10 was affected by insects more when compared to Red thriveni. PTB-10 obtained higher values for cooking characteristics such as volume expansion and gruel loss than red thriveni, when stored in gunny bag. As as result of storage water uptake level and swelling index increased at a greater rate in red thriveni in all the storage containers tried. The rate of decrease in optimum cooking time was greater in PTB-10 stored in gunny bag while stickness was greatly reduced in red thriveni when compared to PTB-10. Raw rice samples were more acceptable before storage as quality parameter hardness increased after storage. Storage provided low scores for colour and odour which had a negative influence on consumer acceptance. Red Thriveni was more acceptable for all the quality attributes than PTB-10. The quality attributes colour and appearance obtained low scores in the two rice varieties the decrease being greater in PTB-10 than Red Thriveni. Taste, flavor and doneness was found to decrease in the two rice samples. The rate of decrease in taste. Flavor and doneness was lower in red thriveni when compared to PTB-10. Among the storage containers, metal bin was found to be a better storage structure than pathayam and gunny bag. The experiment threw light on the significant of metal bin as a storage structure and favourable facts in the shelf life qualities of evolved varieties like red thriveni.ThesisItem Open Access Influence of storage on the quality of selected pulses(Department of Home Science, College of Agriculture, Vellayani, 1995) Bhanu Lekha, T; KAU; Prema, LBlackgram, greengram, horsegram and cowpea were the pulses commonly cultivated in Kerala. Area under cultivation was in the range of 21 cents to 1 acre and 10 to 90 kg of pulses were harvested every time. Pre harvest loss of crops were mainly due to insect attack. Conventional methods of pretreatments such as sundrying and sand mixing were administered. Prior to storage, for seed material, fungicide and insecticide were also used. Quantitative, qualitative and organoleptic changes such as weight loss, colour change texture change, inferior taste and discolouration due to storage were reported by the farmers. Forty five godowns were selected for the large scale storage study. Space facilities of the godown decided the number of pulses stored and duration of storage. Every month pulses were procured from Tamilnadu, Karnataka, Uttar Pradesh, Maharashtra and Madhya Pradesh. Prior to storage, pretreatments such as sparying DDVP, sweeping and dusting DT were administered. Infected pulses were sold as cattle feed and as manure or sold at subsidredrate for human consumption. Decrease in protein content, and volume expansion in all the pulses stored under large scale as well as farm level storage were noticed. While increase in no-protein-nitrogen, uric acid, moisture, cooking time, water uptake, percent hydration coefficient, damaged fraction, percent weight loss fungal contamination and bacterial contamination were observed in all the pulses irrespective of storage containers, storage period and level of storage.ThesisItem Open Access Effect of processing on the mineral status of selected pulses(Department of Home Science, College of Agriculture, Vellayani, 1995) Seji Kochappan, N; KAU; Prema, LThe present study entitled “ Effect of processing on mineral status of selected pulses” was an assessment of the effect of various processing techniques viz, drying, germination, pretreatment for loosening and splitting and dehusking, on mineral status as well as on the antinutritional factors present in the pulses. Role of antinutritional factors or the immobilization of minerals in the pulses were also ascertained. The pulses selected for this study were blackgram (CO4) and greengram (Pusa 91-92). The processed pulses were subjected to various cooking treatments such as boiling, soaking and boiling , steaming, soaking and steaming, cooking under pressure, roasting, frying and micro oven cooking. Processing techniques as a whole reduced the mineral contents of fresh pulses. Among different processing techniques applied on blackgram and greengram, minimum mineral loss was observed in dried samples, followed by germinated samples, pulses in which outer husk were loosened and pulses which were split and dehusked. Drying resulted in a significant loss of Ca and Mg while germination resulted in the loss of Ca, Fe, Zn and Cu. Significant retention of Ca, Mg and Zn were observed in germinated samples compared to husk loosened pulse samples. Significant variations in P, Ca, Fe and Mg were observed between husk loosened and split / dehusked samples. All the cooking treatments reduced the mineral contents of processed pulse samples. Dried samples cooked in water media retained minerals more than other samples. Maximum loss of Mn, Zn and Cu in dried greengram was observed in the samples cooked in micro oven and maximum retention of these minerals in samples, when cooked under pressure. Roasting retained Ca better than other cooking methods. In the germinated samples also, boiling was found to retain more minerals. Soaking and cooking retained phosphorous better when compared to other cooking methods in both the pulses, while cooking in micro oven resulted in maximum loss of minerals. Cooking in watermedia ensured maximum retention of Mg, Mn, Zn and Cu in both the pulses. In split and dehusked blackgram and greengram, steaming resulted in maximum loss of Ca, Fe and Mg in blackgram. While in greengram, this treatment resulted in maximum loss of Ca. Processing as a whole reduced the fibre, phytin and tannin levels of fresh pulses. Among processing techniques applied husk loosening and splitting and dehusking were most effective in reducing the fibre and tannin contents while germination reduced phytin. All the cooking treatments applied on processed pulses significantly reduced the fibre, phytin and tannin levels. Among cooking treatments applied soaking and cooking was most effective in reducing the phytin and tannin levels of all the processed samples. Pressure cooking and roasting reduce were also observed to the phytin and tannin levels considerably. There was association between loss of minerals and antinutritional constituents in processed and cooked pulses. Correlation between the important minerals P, Ca and Fe and phytin, tannin and fibre was found to be significant in various processed and cooked samples of both pulses. A position correlation was observed between minerals and antinutritional constinuents, phytin, tannin and fibre in both the pulses except between Ca and fibre in split and dehusked blackgram when cooked. Among the different processing techniques administered germination was found to be ideal for improving minerals , while among cooking treatments applied boiling, steaming and pressure cooking had depicted similar trends. Since pulses are moderate sources of mineral and since mineral deficiency are common antinutritional problem prevalent in our state, information on ideal cooking method of pulses need t be established in the community.ThesisItem Open Access Iron deficiency and behaviour pattern in preschool children(Department of Home Science, College of Agriculture, Vellayani, 1995) Annie, Varghese; Prema, LA study on "Iron deficiency and behaviour pattern in preschool children" was taken forth to evaluate the possible role of iron deficiency on the behaviour development of preschool children. Of the 50 preschool children surveyed, 25 children were normal and the remaining 25 were iron deficient. The socio-economic pattern, health profile, dietary profile and behaviour profile were evaluated. Of the families surveyed, majority were of nuclear type, comprising of about 3 to 5 members. The health profile evaluated indicated that in the normal group most of the children were born to non-anaemic mothers while in the case of the iron deficient group, a larger portion of the children were born to highly anaemic mothers. Considering the birth weights of the normal group, majority had normal birth weights, while in the iron deficient group the major cases were low birth weight babies. Considering the physical state, standard head and chest circumference measures were observed for children of normal group while the iron deficient children had lower values. Statistically this fact was reinforced since a significant difference was observed for both the groups for both physical state and health status. Dietary profile with reference to the food consumption pattern of iron deficient children were inadequate when compared with normal children. Similar inadequacies were observed in cases of food intake and nutrient intake. For the iron deficient children most of the foods and nutrient were inadequate in terms of Recommended Dietary Allowance especially their iron intake was low which could be the reason for their deficiency. The behavioural development of the children assessed revealed that in comparison with the normal group, the children of iron deficient group performed poorly in the intelligence tests. Also as the extent of deficiency increased their concentration and attention span decreased resulting in poor performance. However the variations observed could be due to other environmental or socio-economic factors. The respondents with low iron status as in case of iron deficient group, reflected in their low haemoglobin, Mean Corpuscular Volume and serum iron levels and higher Total Iron Binding Capacity values. In the present study, a positive correlation was observed between intelligence test scores and haemoglobin, serum iron and Mean Corpuscular Volume, while with Total Iron Binding Capacity there was a negative correlation for both the groups. The significance was higher for the iron deficient group which establishes the fact that the variation in the blood parameters and intelligence test scores were more prominent when the extent of the deficiency increased. As the intensity of deficiency increases, more will be the chances for irreversible impairment. Here arises the necessity for iron therapy .ThesisItem Open Access Developement of karonda (carisa carandus .L) based products(Department of Home Science, College of Agriculture, Vellayani, 1995) Sheeja Majeed, K; KAU; Soffie, CherianThe present experiment entitled “Development of karonda based products” was aimed at developing products for the utilization of the underexploited karonda. In this study organoleptic, nutritional, shelf life qualities and also consumer acceptance and preference of the developed products were investigated. Karonda is an underexploited oblong berry with speakable nutritive value, acidic in taste, negligible sugar content, appreciable vitamin C content and suitable for production of many processed products. In this study attempts have been made successfully to prepare jelly, candy, canned fruit and wine following suitably standardized procedures. The fruit had high pectin value lending its feasibility for making suitable processed products. Visualising the acceptability of the developed products, it was observed that in the case of Karonda jelly best sensory quality attribute was found when the products was prepared in the 4:3 proportion of fruit extract sugar ratio. In the case of Karonda candy, the candy prepared by three weeks impregnation in sugar maintained the top score in all attributes. Coming to canned karonda the best results were attained for the treatment by pitting and without hardening with CaCl2 and for wine the most acceptable treatment was when boiled water was added to the fruit and this attained the best results in case of various quality attribute. The nutritional and chemical composition of the standardized products revealed that chemical characters of all karonda products were in accordance with the characters of similar products prepared from other fruits. The karonda products developed were compared with FPO specification and were found to satisfy the FPO requirements. Cost analysis of the karonda products revealed candy to be the cheapest among the four items, with wine ranking second place and jelly achieving the third place. Cost of canned was comparatively higher due to the expense of processing. However an overall analysis revealed that the cost was lower in comparison with similar products prepared from conventional fruits. Coming to fruit product yield ratio, the highest yield was attained for wine followed by candy jelly and canned karonda. Consumer acceptance and preference of the standardized products were determined. The results revealed that the highly acceptable performance was obtained for jelly followed by candy, wine and canned fruit. Results of preference ranking revealed that wine was preferred most followed by jelly, candy and canned karonda. Parameters selected to ascertain the shelf life qualities of these products were acidity, PH total sugar, TSS, overall acceptability and microbial examination. There was an increase in acidity during storage for jelly and a minimal increase for wine in contrast to candy and canned karonda where there was a decrease in former parameter and no significant change for the latter. Coming to PH, there was a decrease in PH for jelly and wine while there was an increase in PH for candy and there was no significant change for canned fruit. Considering TSS, for jelly and candy it was constant and a decrease was observed for wine and canned karonda. On storage however for total sugar there was a decrease for jelly and wine in contrast to candy and canned fruit where there was an increase. Storage upto eight months did not alter the sensory attributes to considerable levels. Moreover the palatability of wine could be improved with storage. All the products were organoleptically acceptable and maintained good quality parameters on storage under ambient conditions. For all the four products, microbial examination revealed negative results. To conclude the present attempt had been a successful innovation in the preparation of highly acceptable products from the underexploited karonda fruit and also an encouragement for preparation of other good quality products which could increase the acceptability and multiplicity of this neglected berry in addition to bring extra fruit wealth to our country. Therefore efforts should be adopted to incorporate standard techniques to diversify the products developed.ThesisItem Open Access Development, diversification and shelf life studies of passion fruit products(Department of Home Science, College of Agriculture,Vellayani, 1995) Diju Pal, D; KAU; Mary Ukkuru, PThe study entitled "Development, diversification and shelf life studies of passion fruit products" was undertaken for the development of new products viz. RTS beverage, wine and gelly utilizing passion fruit and with blends of other fruits. Organoleptic, nutritional and shelf life qualities of the product developed and its changes during storage were analysed in detail in the study. RTS beverage with plain passion fruit in combination with other fruits was standardized. Similarly formulation of wines with passion fruit and two blended wines were also standardized. Rind of the passion fruit was utilized for the preparation of jelly. Assessment of the chemical components viz. pH, acidity, total soluble solids, total sugar, vitamin C, alcohol percentage and residual sugar of the fresh products carried out revealed that pH almost fall in the same range in the three products while the acidity value showed marked variation. The TSS of the jelly was found to be high followed by wine and RTS beverage. Among the products, jelly had a very low vitamin C content. Assessment of the organoleptic qualities indicated that the products obtained scores above 4.0 for taste attribute when evaluated in the fresh state. Wine obtained a low score for appearance while the other two products (RTS beverage and jelly) the scores were well above 4.3. RTS beverage and jelly had almost same range of scores for flavour while it was slightly low for wine. The colour attribute was also found to be attractive in all the three products. The score of all the products were above 3.4 for overall acceptability sorce indicating that all the products were acceptable. Evaluation of the changes in the chemical components with storage revealed that pH, total sugar and vitamin C content of RTS beverage and jelly decreased during storage. TSS was found to remain constant in RTS beverage and jelly while it increased slightly in case of wine. There was a steady increase in acidity in all the three products. Changes in the organoleptic qualities of the product with storage indicated that the quality attribute such as taste, appearance and flavour declined in RTS beverage and jelly while all these attributes were found to improve in wine. The clarity attribute was found to improve in RTS beverage and wine while it decreased in jelly. The strength of wine was found to increase during storage. Shelf life qualities of the product indicated that RTS beverage had a shelf life of six weeks and that of jelly had seven weeks of storage life. All the products developed were in conformity with FPO requirements. Cost of the products was from Rs 17 Ps 50 to Rs 24 per kg for jelly, Rs 16 Ps 80 to Rs 16 per litre for wine and Rs.10 to Rs 14 Ps 40 per litre for RTS beverage. Consumer acceptance of the products developed indicates a higher favourable trend.ThesisItem Open Access Suitability of osmotic drying technique for product developement in jack fruit(Artocarpus heterophylus Lam)(Department of Home Science, College of Agriculture,Vellayani, 1995) Bindhu, Oomen; P; KAU; Mary, Uckkru; PThe study entitled “Suitability of osmotic drying technique for product development in jackfruit artocarpus hetrophyllus lam is a comprehensive study aimed at standardization of osmotic drying technique for product development in jackfruit varieties namely soft flesh type and firm flesh type and its evaluation on organoleptic and shelf – life qualities. Results of the study indicated that weightloss of the products were found to be 7.0 to 15.7 percent in firm and in soft flesh variaties of jack fruit and moisture loss was accounted to be 9.0 to 9.6 percent in soft flesh variety and 8.7 to 9.6 percent in firm flesh variety. The effect of pretreatment on weightloss and on moisture content indicated that pretreatments like preservative sucrose concentration, temperature and immersion time postitively influence the percentage of weightloss, but not found to influence the moisture levels in the final product. It was also observed that there was no significant difference in the moisture content and weight loss between the two varieties of jackfruit. The time taken for drying the differently treated products of both varieties ranged between 42 to 58 hours. It was also noted that preservative used had no effect on drying time but the samples treated with highest of sugar concentration and temperature used were found to take the lease time for drying. Assessment of chemical components indicated that in fresh jackfruit the acidity was 2.34g in soft flesh samples and 2.32g in firm fresh samples, and it was reduced to 0.48g and 0.43g respectively in dried samples. Reducing sugar of fresh jackfruit was 4.39g in soft flesh samples and 4.40 in firm flesh samples and was reduced to 1.52 and 1.54 respectively in dried samples. The Vitamin C content of fresh jackfruit was 7mg in both varieties where as in dried products, vitamin C was reduced to traces. It was also noted that firm flesh samples were less acidic than soft flesh samples, but there was no significant difference between the two varieties in acidity content. During storage, acidity was found to decrease in the dried jackfruit products. Firm flesh samples had more reducing sugar content than soft flesh samples. Storage was found to positively influence the reducing sugar level of the dried jackfruit products. Assessment of the organoleptic qualities of the dried jackfruit products revealed that samples treated with the preservative sodium metabisulphate along with 20 percent glycerol showed highest acceptability with respect to appearance flavor, colour, taste and texture. Firm flesh samples showed higher scores than soft fresh samples at different preservative levels and it was observed that samples immersed for 30 minutes secured better scores in quality attributes than the samples immersed for 60 minutes. Effect of the temperature on the quality of products indicated that a temperature of 700C is more suitable than the lower temperature for pretreatments in two varieties of jackfruits before drying. Impact of different sugar concentration tried (600 Brix and 700Brix ) in the study revealed that samples treated with 600Brix sugar concentration retained better appearance, colour and texture. The products showed a shelf stability of five months after which microbial infestation was detected in the sample. Impact of pretreatments on changes in the quality parameters indicated a significant difference in samples treated at different preservative levels through out the storage period in all quality attributes. Immersion time was not found to affect the quality attributes during storage however temperature influenced the quality attributes during storage. Samples treated with 600Brix sugar solution retained better organoleptic qualities than the samples treated with 700 Brix sugar solution. Among the various pretreatments applied in the present study, the pretreatment 60 minute immersion time, 700 temperature, 600Brix sugar concentration and preservative (Sodium metabsilphate (0.4 percent ) along with 20 percent glycerol) proved to the best treatment for the quality retention in the stored jackfruit products though storage decreased the overall acceptability. Consumer acceptance of the products revealed that among the thirty-six treatments tries in the study in the soft flesh variety, the samples treated with 70 percent sugar solution heated to 500C and immersed for 30 minutes with preservative level 20 percent glycerol was adjudged to be the best product but in the firm flesh variety, samples given same treatment but without having any glycerol was proved to be the most acceptable product. Cost of the products of firm flesh samples ranged from Rs.16.30 to 18.10 per kg and in soft flesh samples, it ranged between 12.30 to 14.10perkg. Thus dried jackfruit products utilizing soft and firm flesh varieties, which are nutritious, affordable and acceptable to the consumer can be prepared for consumption.ThesisItem Open Access Improvement of the nutritional quality of bread(Department of Home Science, College of Agriculture, Vellayani, 1995) Sindhu, Chandran J; KAU; Prema, LA study of improvement of the nutritional quality of bread was conducted by selecting different food ingredients like soya flour, tapioca flour and skimmed milk powder and also by varying fermentation time. The banking characteristics, organoleptic and shelflife qualities of the four different formulations tried were ascertained and based on these 3 aspects, maida : soya flour in the proportion of 90:10 with a fermentation time of 1 ½ hours were selected for further study. Results of the nutrient analysis of this combination revealed a high protein, calorie and iron compared to control while the PER and NPU were found to be 1.30 and 65.74 respectively. The feasibility of this combination as a food supplement in nutrition intervention programme was ascertained by conducting a feeding trial for a period of 6 months for 15 preschoolers and the results revealed a significant improvement in height, weight, chest, upper arm and lower arm circumference. Hence it can be concluded that using maida : soya flour in the proportion of 90:10 can raise the protein content of bread without causing any deleterious effects upon baking and also without altering the organoleptic and shelflife qualities. It can also be used as a food supplement in any nutrition intervention programmes.ThesisItem Open Access Nutritional studies on dehydrated oyster mushrooms and their utiliszation in product developement(Department Of Home Science, College Of Agriculture, Vellayani, 1995) Hema, V; KAU; Nirmala, CMushrooms are becoming a popular item among the people due to its availability and its innate flavor and taste. But mushrooms are easily parishable with a short shelf life. A study entitled “ Nutritional studies on dehydrated oyster mushrooms and their utilization in product development was taken up with the aim to develop a nutritious mushroom with a longer shelf life. A nutrient analysis of dehydrated mushroom powder was done by chemical analysis. The nutrient analysis for protein revealed that pleurotus species are rich in protein content. The moisture content is negligible in dehydrated mushroom. The fibre is comparatively high compared to fat content in pleurotus species. The minerals like calcium, potassium, iron and zinc were tested. The potassium content is present in high amount when compared with other minerals. In order to analyse the quality of protein , animal feeding experiments were done. The food efficiency ratio, protein efficiency ratio, biological value and digestability coefficient was found out. Statistical analysis revealed that the experimental group were significantly different from control group. Mushroom wafers with dehydrated mushroom flour in combination with blackgram flour was prepared. The mushroom flour was mixed with blackgram flour in the propotions 25:75, 50:50, 35:65, 60:40 and 75:25. The wafers were prepared in all these proportions and subjected to organoleptic evaluation among a panel of judges. These scores were statistically analysed and the results revealed that majority of judges liked the wafers prepared with 25 percent mushroom flour and 75 percent blackgram flour. The wafers were prepared in this proportion and packed in polypropylene covered for a one year storage study. The wafers maintained its quality for five months. Each month the wafers were subjected to organoleptic evaluation. When the wafers started deteriorating with a foul smell, they were subjected to examine the incidence of pests and microflora. Only fungal attack was found and it was found to be aspergillus niger. The scores obtained during each month was statistically analysed. The results revealed that the wafers scored maximum in their quality attributes during first month and in later months the scores lowered accordingly. The cost benefit ratio of the mushroom wafers were compared with other packaged foods like chips available in the market. The cost of mushroom wafers were slightly higher than packed foods but they were rich in nutrients than packed foods like banana or potato chips. The products developed from dehydrated oyster mushroom flour is highly nutritious, acceptable and has got a good storage quality and a reasonable price. So mushroom growers can take it up as an income generating and profitable business, when there is excess production of fresh mushrooms.
