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ThesisItem Open Access Value addition and quality evaluation of queensland arrowroot (Canna edulis L.)(Department of home science, College of horticulture, Vellanikkara, 2014) Simi, M C; KAU; Aneena, E RTuber crops are known as poor man’s crop as it provides food of high calorific value and quality starch. Queensland arrowroot (Canna edulis L.) belonging to the family Cannaceae, is a perennial herb grown in many countries for its edible starchy rhizome. It is an outstandingly versatile and one of the underutilized crops of tropics. The present study entitled ‘Value addition and quality evaluation of Queensland arrowroot (Canna edulis L)’ was undertaken to evaluate the nutritional, antinutritional and organoleptic qualities of Queensland arrowroot rhizomes. The study also aimed to assess the quality aspects of the flour and starch powder prepared from the rhizomes. Organoleptic and shelf life qualities of the products developed with the flour and starch powder were also assessed. Nutritional and chemical constituents like moisture, protein, starch, total carbohydrate, fibre, calcium, iron, phosphorus, sodium, potassium, vitamin C, carotene, total phenols and oxalates were estimated. Fresh rhizome was rich in various nutrients especially carbohydrate, starch and mineral constituents. Total carbohydrate and starch content of fresh rhizome were 59.8 and 25.8 per cent respectively. Organoleptic qualities of cooked rhizomes obtained a mean score above 7.00 for all parameters. Flour and starch powder prepared from rhizomes were evaluated for various physical, microbial and sensory qualities initially and after three months of storage. The bulk density of rhizome flour and starch powder was found to be 0.74g per cc and 0.69g per cc respectively. Water absorption index (WAI) of rhizome flour and starch powder was 17.59 and 19.64 respectively. Oil absorption capacity (OAC) of rhizome flour was 0.84 g per g. In the case of starch powder it was 0.49 g per g. A decrease in the physical qualities was observed during storage for both flour and starch powder. A gradual increase in the microbial count was observed during storage. Insect infestation was not detected in both flour and starch powder throughout the storage period. High mean scores were obtained for sensory qualities like colour, flavour and texture of rhizome flour and starch powder. Two products namely vattal and murukku were prepared from rhizome flour and ready to use custard powder was standardized using rhizome starch. Vattal and murukku were prepared incorporating rhizome flour and rice flour in different proportions. Ready to use custard powder was also prepared using rhizome starch and corn flour in varying proportions. These products were evaluated organoleptically for different quality attributes using score card. Vattal prepared with 80 per cent rhizome flour and 20 per cent rice flour obtained higher mean scores for different quality attributes. The organoleptic scores obtained for all treatments were above 7 for murukku and the treatment with 30 per cent rhizome flour and 70 per cent rice flour obtained maximum scores for all quality attributes. Different treatments tried for custard powder also recorded high mean scores of above 8 for all quality parameters. Custard prepared exclusively with rhizome starch powder was selected as the most acceptable treatment. The selected products were packed and stored under ambient conditions for a period of three months. Decrease in mean scores of organoleptic parameters and gradual increase in the microbial count was observed during storage. Presence of insects and storage pests were not detected throughout the period of storage. The present study found that Canna rhizomes are rich in various nutrients especially starch, carbohydrate, and mineral constituents like sodium, phosphorus, calcium and potassium. Rhizome flour and starch powder were of good sensory qualities and can be used to prepare acceptable products like vattal, murukku and custard powder. The physiochemical properties of Canna tubers are very much suited for various food applications.ThesisItem Open Access Development and quality evaluation of bitter gourd (Momordica charantia L.) based low calorie dietetic beverages(Department of home science, College of horticulture, Vellanikkara, 2014) Aswathy Rajan; KAU; Seeja Thomachan, PanjikkaranBitter gourd occupies a prominent position among the vegetables grown in India. The importance of bitter gourd has long been recognized due to its nutritive value and medicinal properties. It contains a unique phytoconstituent namely charantin that has been confirmed to have hypoglycemic effect. There is also an insulin like compound known as polypeptide P which has been recommended as an insulin replacer in diabetic patients. The present study entitled “Development and quality evaluation of bitter gourd (Momordica charantia L.) based low calorie dietetic beverages” was aimed to standardise low calorie bitter gourd based dietetic beverages and to evaluate the chemical, nutritional, organoleptic and shelf life qualities of the products. Standardisation of RTS beverages from bitter gourd and its blend with ash gourd was carried out in 18 treatments. Sugar, low calorie sweetener and salt based beverages were tried. For flavouring, cardamom and ginger drops were used. Based on organoleptic evaluation, the most acceptable beverages ie., two each from sugar based, low calorie sweetener based and salt based were selected for storage study. Thus, twelve beverages were selected. The selected beverages were prepared and stored for three months at ambient and refrigerated conditions. Organoleptic qualities, chemical constituents and shelf life qualities were evaluated initially and monthly intervals for a period of three months. The β carotene and total phenol content in RTS beverages showed a significant difference during ambient and refrigerated storage whereas the variation observed in total soluble solids (TSS), total sugar, reducing sugar and vitamin C content was statistically insignificant. The acidity of RTS beverages increased during storage at ambient condition, but a decreasing trend was noticed under refrigerated condition. The loss of ascorbic acid was more in beverages stored under ambient condition, compared to RTS beverages stored in refrigerated condition. The phenol content was found to be low in RTS beverages prepared by blending bitter gourd and ash gourd juice. The duration and conditions of storage had no influence on the mineral constituents of the beverages. The beverage prepared with equal quantity of bitter gourd and ash gourd juice with salt and one drop of cardamom was found to be nutritionally superior when stored under refrigerated condition. A gradual decrease in organoleptic qualities of the beverages like appearance, colour, flavour, taste and overall acceptability was noticed during storage. The RTS beverage prepared using bitter gourd and sugar attained maximum mean scores followed by beverages prepared with bitter gourd juice + low calorie sweetener and bitter gourd juice + sugar and flavoured with cardamom drops. The same trend was observed under both storage conditions. The bitter gourd based dietetic RTS beverages were evaluated initially and at monthly intervals for bacteria, yeast and fungi for a period of three months. Yeast and fungi were not detected in any of the beverages throughout the storage period. At the end of third month of storage the presence of bacteria was observed in all the treatments stored under ambient and refrigerated conditions, but they have not exceeded the permissible threshold levels of microbial population. The RTS prepared with bitter gourd and sugar was found to be the best in organoleptic evaluation and consumer acceptance studies. Blending of bitter gourd juice with ash gourd juice and flavouring with spice drops improved the nutritional as well as organoleptic qualities of RTS beverages. To increase the consumption of bitter gourd as an anti diabetic vegetable, production of RTS beverage is a viable technology and it has ample scope for commercial exploitation.ThesisItem Open Access Standardisation and quality evaluation of blended tender coconut products(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Shahanas, E; KAU; Seeja Thomachan PanjikkaranThe present study was undertaken to standardise jam and spread using tender coconut pulp with fruit pulp and fruit extract and to evaluate the quality attributes and shelf life of the selected products. The products were standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya for jam and with the fruit extracts of guava, jack fruit rind and plantain for spread. A total of 16 treatments were tried for jam varying the quantity of tender coconut pulp (TCP) and fruit pulp at three different proportions. For spread a total of nine treatments were tried varying the quantity of TCP and fruit extract. On the basis of maximum organoleptic scores obtained, one product each from different fruit pulp and fruit extract for jam and spread respectively were selected for further studies. Thus, a total of six treatments for jam and three treatments for spread including the control prepared with 100 per cent TCP were selected for storage study. For jam, JT4 (25% TCP + 75 % pineapple Pulp), JT6 (50% TCP + 50 % mango pulp), JT10 (25% TCP + 75 % grape pulp), JT11 (75% TCP + 25 % papaya pulp) and JT16 (25% TCP + 75 % blended fruit pulp) and for spread ST3 (25% TCP + 75% guava extract), ST6 (25% TCP + 75 % jack fruit rind extract) and ST8 (50% TCP + 50 % plantain extract) were selected for storage study. The selected products were stored for a period of six months and the various quality attributes were evaluated during storage. The highest gel strength for jam and spread were observed for JT16 (25% TCP + 75 % blended fruit pulp) and ST3 (25% TCP + 75% guava extract) respectively. The maximum adhesiveness was in the jam prepared using 100% tender coconut pulp. An increase in adhesiveness was evident with increase in tender coconut pulp in both the products. Acidity, moisture, TSS and reducing sugar of the products slightly increased during storage. However, a decreasing trend was observed in the case of total sugar content during storage. The highest fat content was observed in jam prepared using 100% TCP. The fat content increased with an increase in TCP content in both the products. The mineral content gradually decreased with advancement of storage period. A wide variation was noticed in the iron content of tender coconut products on the basis of fruit pulp or extract used. On the basis of nutritional qualities, jam prepared with 25% TCP and 75% pineapple pulp (JT4) and the spread prepared with 25% TCP and 75% jack fruit rind extract (ST6) were found to be the best. Jam and spread prepared using different combinations of TCP and fruit pulp/extracts were found to be organoleptically acceptable. Jam prepared with 25% TCP and 75% blended fruit pulp (JT16 ) was organoleptically the best. The spread prepared with equal quantity of TCP and plantain extract (ST8 ) obtained the maximum score for organoleptic qualities. However, all the organoleptic qualities decreased during storage in both products. No microbial contamination was noticed in both the products initially. However, at the end of storage period microbial load was detected in both products. The cost of the products per 100 g varied from Rs.19.63 to Rs.29.63 for jam and Rs. 14.63 to Rs.18.13 for spread. The residual coconut pulp left in the tender coconuts after the consumption of coconut water can be effectively utilized for the preparation of jam and spread. Blending with fruit pulp and fruit extracts increased the nutritional qualities and acceptability of the productsThesisItem Open Access Standardisation and quality evaluation of coconut based filled paneer(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Suvarna Mohan; KAU; Suman, K TThe present study entitled “Development and quality evaluation of fruit based instant snack and pasta product” was carried out at Dept of Home Science, College of Agriculture, Vellayani, Trivandrum during the period 2011 to 2014. The objective of the study was to develop fruit based ready to eat instant snack and ready to cook pasta product by incorporating locally available fruits and also to assess the quality aspects such as nutritional, chemical, shelf stability and consumer acceptance and preference. Part .I. Development of instant snack The ingredients in instant snack product were jackfruit, papaya, banana, parboiled rice, wheat, horse gram, green gram and coconut. Each component had undergone various degrees of processing and optimization. Eight different combinations (C1, C2, C3, C4, C5, C6, C7 and C8) of the instant snack were worked out, from which the best combination C2 was selected based on the nutrient content and sensory evaluation by selected trained panel members. The ratio of the selected combination was 1: 1: 1: 2: 1: 2: 1: 1. The nutritional analysis revealed that instant snack had 349. 8 K Cal, 10.83 g protein, 66.96 g carbohydrates and 4.9 g fat per 100 g of the product. Organoleptic evaluation of the product emphasized that the flavor parameter was highly scored (5.8/6) and all the other parameters were also equally scored well above 5 out of 6. The highlight of the storage study conducted for 3 months showed that there was no significant difference in sensory parameters and chemical constituents and no microbial growth was observed. Consumer acceptance and preference study conducted among three different groups (children, adolescents and adults) showed that all the participants equally preferred the developed instant snack with mean scores ranging from 7.78 to 7.84 out of 9. The cost of the developed instant snack was Rs-170/- per Kg. Part .II. Development of pasta The second part of study, focused on the incorporation of fruits, jack fruit (Koozha) papaya (Pusa Dwarf), banana (Nendran) along with other ingredients ie green gram flour, wheat flour, and tapioca starch for the production of pasta. Different proportions of various ingredients such as wheat flour, green gram flour, tapioca starch, and fruit pulps were tried out for the pasta production. A total number of 19 proportions of pasta were tried out using banana pulp, papaya pulp, jack fruit pulp and mixed fruit pulp.Based on the Mass Flow Rate (MFR) best four proportions were selected from each fruit being banana pasta (P1B), papaya pasta (P2P), jackfruit pasta (P3J) and mixed fruit pasta (P4MF). The MFR values ranged from 0.52 to 2.72. The least MFR value was shown by P3J (0.52). P2P shown greater MFR value (2.72), followed by P4MF (2.11), and P1B (1.79). The ratios of selected proportions of pasta were 3: 5: 1: 1. Physical characteristics such as swelling index, water absorption index, cooking time, cooking loss, colour, and texture were analyzed and found significant difference in certain characters amongst the selected proportions of pasta. The sensory study indicated that the overall score was high for the P1B. The calorie content for P2P, P3J and P4MF pastas were 338.68, 368.65 and 368.65 respectively. Carbohydrates were found to be high in P1B (58.56) followed by P3J (56.91), P4MF (54.46). P2P (51.56) had the lowest carbohydrate content. In general, the nutrient content of P1B was relatively high. Even though a decreasing trend was observed for sensory scores of stored pasta, no significant difference was noticed. Analysis of chemical constituents of developed stored pasta also had no significant change. Fungal and yeast growth was observed only in the third month of storage for all the stored pasta samples. The consumer acceptance and preference study among children, adolescents and adults showed that the product pasta was highly preferred by adolescents followed by adults and children. The costs of the developed products ranged from Rs. 240/- per Kg to 265/- per Kg. Nevertheless, the well accepted ready to eat snacks and pasta products that were developed in the study can be scaled up for potential commercialization and marketing. Other underutilized fruits also can be similarly utilized for development of such products which will have high nutritional value and low cost.ThesisItem Open Access Impact of an intervention programme on food safety among women food business operators in Trivandrum and Kollam(Department of Home Science, College of Agriculture, Thiruvananthapuram, 2014) Anila, H L; KAU; Prasannakumari, B