Thumbnail Image

Theses

Browse

2001 - 20042
Reset filters
Subject: Processing and Food Engineering × Author: KAU × End date: 2004 × Start date: 2000 ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    Development of a ready to consume sweetened fish powder for children
    (Department of Processing Technology, College of Fisheries,Panangad, 2004) Varghese John; KAU; Sherief, P M
    A sweetened snack food was developed from a lean and cheap fish (Priacanthus hamrur Forskal, 1775) for children, to meet their increased requirements for protein and energy, corresponding to their higher growth rate and physical activities. The food was planned to be attractive & palatable to children; without any fish flavour and bones; and that could be stored at room temperature. The product was developed from surimi, since the latter was devoid of all the undesirable characteristics of fish flesh but retained its nutritive qualities. Surimi was solubilized with salt, into a protein-sol and sweetened it with sucrose, which also had a protective effect on protein from heat-denaturation. The sol was dried, ground and flavoured with cocoa- powder. The most preferred levels of sucrose and cocoa-powder were standardized by sensory evaluation of samples prepared with different levels of sucrose and cocoa powder. The final product was prepared by the standardized procedure, packed in polyester-LDPE laminated pouches and stored. Children's response to [he product was also tested. A 90day's storage study was conducted and the quality changes during storage were monitored periodically. There were no significant variations in the pH and TVBN values (P>O.05). The moisture and TBARS values showed a statistically significant increase. A decreasing trend was observed in the aerobic plate counts. The sensory quality parameters like odour, texture, taste and overall acceptability, did not decrease significantly. The product was acceptable throughout the storage period.
  • Thumbnail Image
    ThesisItemOpen Access
    Standardisation of techniques for cashew apple wine production and development of wine based products
    (Department of Processing Technology, College of Horticulture,Vellanikkara, 2001) Maria Glenda Rose, Carvalho; KAU; Raju, V K
    The present study on the 'Standardization of techniques for cashew apple wine production and development of wine based products' was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara during 1999-2001. The evaluation of the efficiency of three strains of wine yeast in the preparation of cashew apple wine revealed that strain MICC 180 was superior to the other strains. It produced wine of high alcohol content and low acidity. Jaggery proved to be a better ameliorant than cane sugar in case of all three strains, as the musts resulted in wines of high alcohol and high TSS and total sugar content. Gelatin (1%) was found to be superior to the other clarifying agents, viz., PVP, pectin and rice gruel, as it produced wine of good quality with regard to all the sensory attributes. Rice gruel and PVP (0.4%) also served as good clarifying agents, but due the high cost of PVP, its use may not be economical. The cost of gelatin being considerably low and rice gruel, available in all house-holds of Kerala in plenty, these two could be used for clarification of cashew apple juice to produce good quality wine. The varietal evaluation of cashew apples for wine making revealed that the varieties, Madakkathara-l and Dhana were superior to the other varieties studied. Wine from Madakkathara-I had high alcohol content, good flavour and overall acceptability, while that from Dhana recorded low astringency and possessed a favourable sugar-acid blend. Wines kept for a storage period of six months showed a general improvement in its quality and acceptability over the fresh wines. Plain as well as coloured glass bottles and steel containers were found to be superior to pet jars and china clay jar, for storage of wines. Bamboo containers and clay pots, due to their highly porous nature were not suited for wine storage. Storage of wines in dark, rather than open or refrigerated condition was found superior in terms of quality and acceptablity. Cashew apple wine blended with wines from that of grape, banana and pineapple was found to result in products of better acceptability. Similarly, cashew apple wine mixed with fresh fruit juices like those of orange, pineapple, tomato, grape and cashew apple as well as tender coconut water produced wine coolers of high consumer acceptance. Hence, preparation of these two products from cashew apple wine can be recommended to increase the consumption of the wine. Besides, wine coolers due to its constituents also possess several nutritional as well as medicinal properties and can be popularised as a health drink. These wine based products, viz., blended, wines and wine coolers can bring additional income to farmers through utilization of the otherwise wasted cashew apple.