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ThesisItem Open Access Postharvest management practices in papaya (carica papaya L) for improving shelf life(Department of Processing Technology, College of Agriculture,Vellayani, 2014) Jayasheela, D S; KAU; Sreekala, G SThe present investigation entitled “postharvest management practices in papaya (carica papaya L) for improving shelf life” was conducted at department of processing technology, College of Agriculture, Vellayani to determine the stage of harvest maturity of papaya for local and distant market and to standardize postharvest practices for improved shelf life with minimum nutritional loss. The study was carried out in three different continuous experiments. For local market, papaya fruits harvested at ¼ yellow (144.37 DFFB – Days From Full Bloom) and ½ yellow (146.12 DFFB) stages revealed ¼ maturity as the best stage of harvest due to increased shelf life. For distant market, the fruits were harvested at one stripe yellow (142.00 DFFB) and fully mature green (139.38 DFFB) and fruits harvested at fully mature green stage had more shelf life and hence selected as best stage of harvest for distant market. Investigation on the efficacy of different sanitizing agents on surface decontamination revealed that papaya fruits harvested at ¼ yellow for local market and fully mature green fruits for distant market, washed and treated with hot water at 50% C for 20 minutes and warm sodium hypochloride at 150 ppm was effective in reducing bacterial and fungal population. The effect of waxing and ethylene absorbent was studied on papaya fruits harvested for local and distant markets, sanitized with the two best sanitising agents. For local market, fruits harvested at ¼ maturity and sanitised with hot water at 500 C for 20 minutes followed by cooling, waxing and packing with ethylene absorbent (KMnO4 – Potassium permanganate) 8.0/kg fruit as sachet in corrugated fibre board boxes recorded highest shelf life (11.00 days), lowest physiological loss in weight (1.84 per cent ), lowest loss in membrane integrity (58.18 percent leakage), lowest respiration rate (30.33 mg CO2 /kg/hr), highest total soluble solids (12.660 Brix), least microbial population and less mechanical damage. For distant market, fruits harvested at fully mature green stage sanitised with hot water at 500C for 20 minutes followed by cooling , waxing and packed in corrugated fibre board boxes with ethylene absorbent in sachet (KMnO4 8.0g/kg fruit) improved the shelf life (12.33 days) of fruits and showed lowest physiological loss in weight (2.08 per cent), lowest loss in membrane integrity (57.82 percent leakage), lowest respiration rate (35.00 mgCO2/kg/hr) higher total soluble solids (11.330 Brix), microbial population and less mechanical damage. Further studies are required for the refinement of the technology for reducing postharvest losses in papaya fruits for transport to distant market.ThesisItem Open Access Development of Neera Powder using spray drying process(Department of Processing and Food Engineering, KCAET,Tavanur, 2019) Anjali, A V; KAU; Santhi Mary, MathewThe Coconut Palm (Cocos nucifera) is one of the most important crops grown in humid tropics, cultivated for its multiple utilities, belongs to Arecaceae family. Since most of the components of coconut palm is getting transformed to useful products, it is referred to as “Tree of life”. Neera is a delicious health drink collected from the immature unopened inflorescence of coconut palm. It is a nector like liquid having slightly alkaline pH and translucent in color. Neera is a rich source of natural sugars, minerals and vitamins and it contains substantial amounts of iron, phosphorus and ascorbic acid. The major difficulty associated with neera production is its natural fermentation. The product undergoes fermentation within 2-3 hours under ambient temperature. Thus the shelf life of the sap is identified as a major issue in the long distance transport of neera. The only solution is the development of neera powder by spray drying technology, so that it will arrest the fermentation by reducing the available water. This study mainly concentrated on development of a process protocol for spray dried neera powder, standardization of the spray drying parameters and quality analysis of neera powder. The neera used in the study was collected from two different sources, CPCRI (Kalparasa) and KAU (Keramrutham). The optimum parameters obtained for Kalparasa powder was 3.53% MD+0.353% GA as feed material combination, an inlet air temperature of 168ºC and 4.25 rpm feed flow rate. Whereas for the Keramrutham powder the obtained optimum condition is 7.58% MD+0.758% GA as feed material combination and 171.89ºC inlet air temperature with 4.82 rpm feed flow rate. The blower speed of 1200 rpm and air pressure 2kg/cm2 were kept constant for developing the products. The physico chemical characteristics such as pH, TSS, Colour, moisture content, and reconstitution properties were determined. The optimally produced products were packed, stored in retort pouches and the quality characteristics such as pH, moisture content, vitamine C, antioxidant activity and phenolic content were also analysed up to 5 months. Both powders showed good acceptance in the sensory evaluation. The cost analysis of the product was done and cost of one kilogram was estimated as Rs 2168.6/-.ThesisItem Open Access Develpment and evaluation of protein enriched RTE extruded food products(Department of Processing and Food Engineering, KCAET, Tavanur, 2019) Athira, K; KAU; Rajesh, G KMalnutrition causes major health problems due to qualitative and quantitative insufficiency of dietary protein and calories intake. Protein energy malnutrition is a serious threat especially in children in developing countries. Fortification or combination of two or more food ingredients can make a solution for this nutritional insufficiency to a certain extend. Food products with improved nutritional profile can be produced by blending legumes. Ready to eat food products are plays a major role in modern consumer’s diets. Extrusion cooking is a novel technology adopted by food industries as it is a rapid, continuous and cost-effective process. Therefore, an investigation has been taken up to develop a protein enriched ready to eat food products from rice, ragi, Bengal gram, ground nut and soybean using extrusion cooking. The feed composition selected for the extrusion were 60% rice, 10% ragi, 10% Bengal gram, 10% soybean and 10% groundnut flour and the physico chemical analysis of the feed mix was conducted and recorded. The process variables used in the study were temperature (120,130 and 140°C), moisture content (12, 14 and 16%) and screw speed (300, 350 and 400 rpm). The optimisation of process parameters was analysed using RSM based on the quality characteristics of the extrudates. The optimum operating conditions of extrusion process namely, barrel temperature, moisture content and screw speed was found to be 140°C, 12.20% and 383.96 (384) rpm respectively. The storage studies of optimally produced extrudates were conducted by using different packaging materials (LDPE and laminated aluminum) and packaging technologies (Active and passive MAP). The extrudates packed in laminated aluminum with active MAP had good overall acceptability after three months of storage and they were microbiologically safe. The total production cost of 1kg of extruded RTE product was found to be Rs. 113.29/-.ThesisItem Open Access Response surface optimisation of process variables for encapsulation of cumin oil by spray drying(Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2018) Shahama, K; Santhi Mary MathewSpices are the main flavouring agents in food. Cumin (Cuminum cyminum Linn.) is one of the important commercial seed spices whichbelong to the umbellifereae family. Cumin is valued for its aroma, medicinal and therapeutic properties. The most important chemical component of cumin seed is essential oil content, ranging from 2.5 to 4.5%. The biological activity of the oil is lost due to the volatilisation or degradation of active compounds owing to direct exposure to heat, humidity, light, or oxygen. Encapsulation is the most suitable method which will protect the essential oil and flavour ingredients from the liquid form to solid form by coating agents.Microencapsulation and nanoencapsulation are the two encapsulating techniques commonly used. Spray drying is the most commonly used technique for encapsulation in the food industry as it is a rapid, continuous, cost-effective, reproducible and scalable process for the production of dry powders from a fluid material. The microencapsulation of cumin oil were carried out with a tall type spray dryer with twin fluid atomiser whereas the nanoencapsulation was done in a laboratory spray dryer with ultrasonic atomiser. The wall materials selected for encapsulation were gum arabic and maltodextrin. The process variables used in the study were gum arabic: maltodextrin ratio (1:2, 1:3 and 1:4), core concentration (10,20, and 30%) and spray dryer inlet temperature (150, 160 and 170°C). The pysico-chemical properties of cumin oil and wall materials were determined. The optimisation of the encapsulation process was done with RSM (Response Surface Methodology) from the quality characteristics of the encapsulated powders. The optimised condition in microencapsulation were 1: 2.77 carrier blend ratio (gum arabic:maltodextrin), 10% core concentarion and 162.50°C spray dryer inlet temperature and that for nanoencapsulation were a carrier blend ratio of 1:2.92, core concentration of 10% and a spray dryer inlet temperature of 163.38°C. The total cost for the production of 1 kg of microencapsulted cuminn oil were Rs.1577kg and that for nanoencapsyulation were Rs.13510.7/kg.ThesisItem Open Access Development and quality evaluation of thermally processed cassava in retort pouch(Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2018) Rasmi Janardhanan; KAU; Rajesh, G KCassava (Manihot esculenta Crantz), popularly known in India as tapioca, is one of the important food crops providing livelihoods and food security for millions of people in the tropical regions. High moisture content of cassava, leads to early deterioration due to microbial attack and also makes it susceptible to desiccation and mechanical injury. Therefore effort has to be put in so that cassava is made available to all the people year-round either in raw, preserved or processed manner. Therefore, an investigation has been taken up to develop and optmise a process protocol, which could contribute to cassava based industries. The study was conducted on two varieties of cassava namely, Sree Jaya and M-4. The physicochemical analysis of both the varieties were conducted and recorded. The blanching time at 100 ̊C was optimized and quality improvement with addition of 0.1 per cent guar gum was conducted. The blanching time for M-4 was optimised as 5 minutes in 0.1 per cent guar gum and for Sree Jaya the blanching time was optmised as 15 minutes in 0.1 per cent guar gum. Calcium chloride brine with 0.4 per cent concentration was selected as the filler solution. Thermal processing was conducted at 100, 110, 121 ̊C with different time combinations. The retort pouch processing parameters were optimised and the shelf life studies of the microbiologically safe samples were conducted for six months at refrigerated condition and three months at ambient conditions. From the storage studies and the sensory analysis it was concluded that Sree Jaya thermally processed at 110 ̊C for 20 minutes with F0 2.1 and M-4 thermally processed at 110 ̊C for 40 minutes with F0 6.1 are the best thermal processing treatments. The quality parameters and the sensory attributes of the processed cassava were best throughout the storage period. The cost of one pouch of 100 g was estimated to be Rs.19.20/- only. The optimised treatment resulted in a product which resembled the fresh sample, available to the consumers in a ready to eat form throughout the year.ThesisItem Open Access Evaluation of pickling mangoes for processing quality(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Zeenath, K. K; KAU; Jyothi, M LMango (Mangiferaindica Linn.), popularly known as the “King of fruits”, is cherished for its flavour, succulence and delicious taste. In India the fruit is cultivated in an area of 2,312 ha and the production is around 15.03 million tons, contributing 40.48% of the total world production of mango.Raw fruits of local varieties of mango trees are used for preparing various traditional products like raw slices in brine, amchur, pickle, murabba, chutneye/c. In Kerala, commercial cultivation of mango is however limited and Palakkad district ranks first in mango cultivation. Due to the proximity to Western Ghats, the state has a wealth of local varieties which are valued for its pickling quality. Tender mango pickle, commonly known as Kadumanga,and cut mango pickles are popular in Kerala. Many of these land races are juicy types. However, studies on their suitability for preparation of different products are limited. Attempts are made at RARS, Pattambi and RARS, Pilicode under Kerala Agricultural University to conserve pickling varieties. Evaluation of these collections for product development is yet to be done. The study on “Evaluation of pickling mangoes for processing quality.” was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur, during 2014-2016 with the objective of assessing processing quality of pickling mango collections maintained at RARS, Pattambi and RARS, Pilicode. The experiment was conducted in CRD with three replications. Twenty one accessions (8 from RARS, Pilicode and 13 from RARS, Pattambi) were selected for the study out of which one was Chandrakaran. The programme was divided into two major experiments. Experiment I was “Evaluation of the accessions for quality” and experiment II “Evaluation of accessions for product development”. Fruits were collected at tender, mature and ripe mango stage. Quantitative and qualitative attributes of the selected accessions at the three stages were studied in experiment I. In experiment II fruits of these selected accessions were used for making tender mango pickle, cut mango pickle and RTS beverages. Organoleptic evaluation of these products was made at monthly intervals for three months. Microbial load was also observed in pickles at monthly intervals for three months. Results of the first experiment showed that there was significant difference between the accessions in both quantitative and qualitative characters at all three stages viz. tender, mature and ripe.Biochemical parameters such as titrable acidity increased from tender to mature stage and decreased on ripening. Polyphenol content was higher at tender stage, which decreased during maturation and ripening. Acidity of mangoes ranged from 1.91 to 5.01 per cent at tender stage,2.74 to 6.71 per cent at mature stage and from0.28 to 1.4 per cent at ripe 1.58 per cent in tender mango stage,0.61 to 3.63 per cent in mature stage and 0.7 to 3.7 per cent in ripe stage. TSS of ripe fruits varied from 12.5 to 22.2 0 brix and juice content from 20.52 to 61.63 per cent. Organoleptic evaluation of the products was conducted based on hedonic scale. Total score for tender mango pickle increased with the increasing storage time and that of RTS beverage decreased. Accessions 15 and 17 (Chandrakaran) were the best for tender mango pickling followed by Accessions 2, 3, 6, 8, 10 and 12. Acc. 4, 8, 9 and 21 were the best for cut mango pickling. Accessions 21, 17, 1, 2, 6, 7, 8, 11, and 13 were good for RTS beverage preparation. Microbial population was negligible in tender mango pickle compared to cut mango pickle. Accession 8 was suitable for all the three products. Accessions 6, 8 15 and 17 were good for both tender mango and cut mango pickle preparation. Accessions 8 and 21 were good for cut mango pickle and RTS beverage. Accessions 16 and 21 were least acceptable for tender mango pickling; 16, 19 and 20 for cut mango pickling and 9, 10, 14, 16 for RTS beverages.