Theses

Browse

Search Results

Now showing 1 - 9 of 26

Open Access
Development and quality evaluation of fruit spreads from avocado (Persea americana Mill.)
(Department of Community Science, College of Agriculture, Vellayani, 2019) Meera, M V; KAU; Anitha Chandran, C
Open Access
Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders and investigating its potential in Cancer cell lines
(Department of Community Science, College of Agriculture, Vellayani, 2019) Archana, L; KAU; Anitha Chandran, C
The research work entitled “Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders, and investigating its potential in cancer cell lines.” was conducted at College Of Agriculture, Vellayani during 2017-2019, with the objectives to ascertain bioactive compounds in fresh fruits and freeze dried powders of avocado (Persea americana Mill.) cultivars and to investigate anti proliferation activities of freeze dried powder in cancer cell lines. Four cultivars selected for the study were Pollock, Kallar Round, Purple Hybrid and Fuerte. Quantitative estimation of phytochemicals showed that, glutathione content of fresh avocado fruits was in the range of 15.3mg/100g-18.3 mg/100g and was found to be higher in the cultivar Pollock (18.33mg/100g) and which was on par with Fuerte (18.13mg/100g). Folic acid, vitamin E, total carotenoids and total phenol content were observed in fresh fruits of avocado cultivars to be in the range of 79.30mg/100g-80.33mg/100g, 2.04 -2.52mg/100g, 2.55/100g-2.94mg/100g, and 12.24mg/100g -13.84mg/100g respectively. The Cultivar Pollock recorded highest content of folic acid (18.33mg/100g), vitamin E (2.52mg/100g), total carotenoids (2.94mg/100g) and total phenol (13.84mg/100g).Vitamin K and total phytosterols present in the four cultivars were in the range of 0.013mg/100g-0.019mg/100g and 62.30mg/100g-68.60mg/100g respectively. Lutein content was found to be more in the cultivar Fuerte (0.206mg/100g). Purple Hybrid was found to be superior in the case of total flavonoid content (21.07mg/100g). Mineral analysis of fresh fruits of avocado cultivars revealed that iron content was found to be higher in Fuerte (0.403mg/100g). Calcium, sodium, potassium, magnesium, zinc and selenium contents were found to be more in Pollock (9.3mg/100g, 6.12mg/100g, 394.47 mg/100g, 22.20mg/100g, 0.473mg/100g and 0.500μg/100g respectively). The cultivars Pollock and Fuerte contained the same amount of copper (0.146mg). Phosphorus content was found to be almost the same in all the four cultivars noted in the range of 32.13/100g-34.90mg/100g. In the case of total antioxidant activity in fresh avocado cultivars, Pollock was found to be superior (234.50mg/100g) and was found to have no significant difference with Purple hybrid (230.66mg). The findings revealed that the cultivar Purple Hybrid had the highest DPPH radical scavenging activity with an IC50 value of 34.03µg/ml. Higher Hydroxyl radical scavenging activity was noted in the in the cultivar Kallar Round (27.03µg/ml) and the lowest Hydroxyl radical scavenging activity was observed in the cultivar Pollock (38.86µg/ml). Super oxide radical scavenging activity (IC50) was observed to be higher in the cultivar Kallar Round (12.12µg/ml). Estimation of phytochemicals in freeze dried powders showed more glutathione content in Pollock (45.50mg/100g). Folic acid, vitamin K and lutein content in freeze dried form of the four avocado cultivars ranged from 180.70mg/100g-197.90mg/100g, 0.179mg/100g-0.185mg, and 0.423mg/100g0.503mg/100g respectively. Total phytosterols was found to be more in Kallar Round (173.80mg/100g) and Total flavonoid content was found higher in Pollock (45.27mg/100g) and Purple Hybrid (45mg/100g).The carotenoid content was observed higher in the cultivar Pollock (8.15mg/100g) and which was found to be on par with Purple Hybrid (8.07mg/100g). Mineral estimation in the freeze dried form of avocados highlighted the iron content to be higher in Fuerte (2.87mg/100g). Calcium content was in the range of 104mg/100g-142.5mg/100g and was found to be higher for Purple Hybrid and lower for Pollock. Sodium content was found to be higher in Purple Hybrid (14.40mg/100g). Phosphorus and Magnesium contents were found to be more in Pollock (76.07mg/100g and 42.13mg/100g respectively). Potassium content was found to be superior in Purple Hybrid (623mg/100g) and was on par with Pollock (622.76mg/100g) and Kallar Round (618.76mg/100g). Zinc content was found to be higher in the cultivar Kallar Round (4.66mg/100g) and less in Fuerte (2.11mg/100g). Copper and selenium contents were found to be almost same in all the four cultivars and in the range of 3mg/100g-3.23mg/100g and 8.07µg/100g-8.90μg/100g respectively. Total antioxidant activity was observed to be superior in the freeze dried powder of the cultivar Pollock (461.90mg/100g) and possessed no significant difference with Purple hybrid (460.33mg/100g). The findings revealed that the cultivar Purple hybrid had the highest DPPH radical scavenging activity with an IC50 value of 90.80µg/ml. Regarding the IC50 values for hydroxyl radical scavenging activity of freeze dried avocado cultivars, highest activity was noted in the freeze dried powder of Fuerte (69.25µg/ml). Lowest activity was observed in the freeze dried powder of Pollock (86.60µg/ml). Super oxide Radical Scavenging Activity (IC50) was observed higher in the freeze dried powder of Fuerte (24.47µg/ml). Based on the assessment of phytochemicals, minerals and antioxidant activities in fresh and freeze dried avocado powder, Pollock was found to be the superior cultivar. Hence freeze dried fruit powder of the cultivar Pollock was selected for cell line study. Cytotoxicity of freeze dried powder of Pollock was estimated by MTT assay on Human colon cancer cells (HCT 116). Assay was done with different concentrations of avocado extract (10μg, 20μg, 50μg, 100μg, and 200μg). Growth inhibition noted were, 27 %, 30 %, 33%, 45 %, and 71 % for 10 μg, 20 μg, 50 μg, 100 μg and 200 μg respectively. Percentage of viable cell decreased with increase in extract concentration while percentage cytotoxicity increased with increase in concentration of avocado extract. 50 % growth inhibition (GI50) of cancer cells were shown at 120μg/ml of fruit extract. 29 percent of cells were found to be viable after exposure of extract (200μg). Recordings of the present study revealed that avocado fruit contains many bioactive components such as glutathione, folic Acid, vitamin K, vitamin E, lutein, carotenoids, phenols, phytosterols, and flavonoids which possessed potent antioxidant activities. Among the fresh and freeze dried form of avocado cultivars, Pollock was found to be superior and had noticeable anti-carcinogenic properties Findings of the present study add to the growing evidence, supporting the promising role of avocado fruit as an anti-cancer agent. Therefore, avocado fruit may represent a valuable therapeutic fruit for the treatment of cancer.
Open Access
Quality evaluation of tannia corm (xanthosoma sagittifolium (L.) schoot) and its suitability for product development
(Department of Community Science, College of Horticulture, Vellanikkara, 2018) Amitha Elias; KAU; Aneena, E R
Tuber crops are known as poor man’s crop as it provides cheap food of high calorific value and quality starch. Tannia is an edible root crop belonging to the family Araceae grown in the tropics and sub tropics. Tannia corms are mainly used as planting material and excess corms are left unharvested. Its acridity, poor storage quality, browning reactions and bulkiness limits the use of tannia corms. Through appropriate processing techniques, these problems can be minimised. The present study entitled ‘Quality evaluation of tannia corm (Xanthosoma sagittifolium (L.) Schott) and its suitability for product development’ was conducted to evaluate the nutritional, antinutritional and organoleptic qualities of tannia corm. The study also evaluated the quality aspects of flour, starch powder and an instant soup mix developed using tannia corm. Constituents like moisture, starch, total sugars, carbohydrates, protein, fibre, total ash, acidity, calcium, iron, phosphorus, sodium, potassium, polyphenols, oxalates, in vitro digestibility of starch, in vitro availability of calcium, iron and zinc of the raw tannia corm were analysed. The starch and carbohydrate content of the corm was 30 % and 72 % respectively and the protein content was 8.48 mg/100g. The content of calcium, iron, phosphorus in 100 g of tannia corms were as 8.2mg, 0.42mg, and 40 mg respectively. Organoleptic qualities of cooked rhizomes obtained a mean score of above 7.00 for all parameters. The oxalate content of raw tannia corm was found to be 1.03 g/100g. Various pretreatments were given to tannia corm for reducing the oxalate content and to reduce browning reactions. Organoleptic qualities of pretreated tannia corm flours were evaluated and found that treatment with one per cent potassium metabisulphite (T3) was effective in preventing browning reactions. For all organoleptic quality parameters, the treatment T3 obtained mean score of above 7 and the oxalate content reduced to 0.20 mg/100g Pretreatments like precooking tannia corms for 5 minutes and boiling in water at 900C for 60 minutes was also found to be good in organoleptic qualities. Porridge prepared by T1 (boiling in water at 900 C for 60 minutes) and T2 (pressure 64 cooking for 5 minutes) were obtained mean scores of 6.55 and 7.04 respectively for overall acceptability. But the pretreatments like T4 (), T5, T6, T7, and T8 resulted in products with poor organoleptic qualities. As pretreatments like T4 (Soaking in 2 % citric acid for 30 minutes), T5 (Soaking in 2 % tartaric acid for 30 minutes), T6 (Soaking in 2 % baking soda in cold water for 30 minutes), T7 (Soaking in 2 % ascorbic acid for 30 minutes), T8 (Soaking in 2 % citric acid + 2 % ascorbic acid for 30 minutes) resulted in products with poor sensory qualities, these treatments were found to be not effective in preventing browning reaction hence, tannia corn flour with pretreatment T1, T2 and T3 only were selected for further studies. The nutritional constituents of the selected pretreated tannia corm flours were estimated. The constituents like moisture, starch, total sugars, carbohydrates, protein, fibre, total ash, acidity, calcium, iron, phosphorus, sodium, potassium, polyphenols, in vitro digestibility of starch, in vitro availability of calcium, iron, zinc and oxalate content of the samples were also analysed. From the various pretreatments tried for the selection of flour, the most acceptable treatment was selected for developing instant soup mix. Starch powder was prepared from tannia corm. The shelf life qualities of selected tannia corm flour and starch powder were estimated initially and at monthly intervals. The bulk density of corm flour and starch was found to be 0.63 g per cc and 0.54 per cc respectively. A decrease in water absorption index in corm flour and starch powder were observed after three months of storage. Bacterial count in corm flour was found to be 0.4 ×105 cfu g-1 initially which increased to 2.2×105 cfu g-1 by the end of storage period. The fungal growth was not detected initially in flour but at the end of third month of storage, a fungal count of 1.2×103 cfu g-1 was observed. The fungal growth in tannia corm starch powder was found to be 0.6 ×103 cfu g-1 initially which increased to 1.4 ×103 cfu g-1 at the end of storage. Yeast growth was not detected in corm flour and starch powder initially but a yeast content of 1.2 ×103 cfu g-1 was found at the end of the storage period in the starch powder. There was no considerable change in sensory qualities in both flour and starch powder after three months of storage. 65 An instant soup mix was standardised using different proportions of selected tannia corm flour and corn flour. Treatment with 30 per cent tannia corm flour and 70 per cent corn flour (T8) had the maximum mean score for overall acceptability (7.9). The selected instant soup mix were packed in metallised polyethylene covers (200 gauge) and kept for storage studies for three months. The instant soup mix was found to be shelf stable up to three months of storage. Tannia corms contain good amount of starch, carbohydrate, protein and mineral constituents like sodium, phosphorus, calcium and potassium. Oxalate content and browning reactions were reduced by various pretreatments. The present study found that good quality flour and starch powder could be prepared from tannia corms. Tannia corm flour and starch powder were of good sensory qualities and can be used to prepare acceptable products like instant soup mix. The tannia corm flour and starch powder could be effectively utilised for the development of instant mixes and is very much suited for various food applications.
Open Access
Quality analysis and development of RTE and RTC products from ivy gourd (Coccinia indica L.)
(Department of Community Science, College of Agriculture, Vellayani, 2017) Gayathri Devi, V; KAU; Rari John, K
The study entitled “Quality analysis and development of RTE and RTC products from Ivy gourd (Coccinia indica L.),was conducted at the Department of Community Science, College of Agriculture, Vellayani during 2015-2017 with the objective to ascertain the nutrients and antioxidants in Coccinia indica L. The study also envisaged to standardise RTE and RTC products from ivy gourd and to evaluate their quality. The present study aimed to provide information regarding nutrients and antioxidants in ivy gourd so that this locally available vegetable could be promoted for ensuring health, nutrition and security. Besides, development of RTE and RTC products from ivy gourd would enhance the consumption of this valuable vegetable in the daily diet. Fresh tender Ivy gourd was selected based on the characteristics of fruit colour and appearance. Quality analysis such as chemical and nutrient composition, antioxidant activities and glycemic index were ascertained. The result of chemical and nutrient analysis of fresh sample revealed that it contained protein 2.13g, total minerals 0.51g, fiber 1.98 per cent, carbohydrates 3.79g, calcium 45.25mg, iron 0.9mg, β-carotein 145μg vitamin C 14.55mg, sodium 1.83mg and potassium 2.10mg. The total antioxidant activity of ivy gourd was evaluated. The total antioxidant activity of ivy gourd was found in water 61.2μg/ml, petroleum ether 58.01 μg/ml and in methanol 59.53 μg/ml. The polyphenol content was 2.85mg and Tannin was 10.7mg. Evaluations of loss of nutrients due to blanching, boiling and drying methods were ascertained using standard analytical procedures. Dried ivy gourd revealed highest nutrient content than other processing methods. Boiled ivy gourd showed maximum nutrient loss. Two popular ivy gourd based dishes of Kerala namely, Salad and Olath mix were identified for standardization of RTE and RTC products. The preliminary processing methods for salad were standardized with respect to dimensions of slices, pre-treatment media and different combinations of salad dressings. In the case of ivy gourd based dehydrated product, different pre- treatment methods for dehydration of ivy gourd were analysed. The best pre- treatment was evaluated based on drying time, dehydration ratio and moisture loss. D3 (pre-treatment3) was selected as the best pre-treatment media which was formulated by drying after blanching and treating with 0.2% KMS. The processing methods of RTC products were standardized with respect to size and thickness of slices pre treatment media and immersion time. The adjuncts in the mixes in various proportions were formulated and dehydrated at 55°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimised with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking. For standardization of the RTE and RTC products the best combinations were selected by a panel of comprising 10 members. Parameters like colour appearance flavour texture taste and overall acceptability were evaluated. In the case of RTE product, the best combination identified was T6 which comprised of salad dressings with mayonnaise. In the case of RTC olath mix T1was selected as the best combination which contained crushed read chilly, onion, garlic turmeric powder and curry leaves (their ratio being 100: 2:10:5:1:5:5). The physical properties of RTC product were analysed, moisture content the product were found to be 5.3, yield ratio for the product were 38.56, bulk density of RTC mix found to be 0.18 and dehydration ratio was 0.54. Water absorption index was found to be 15.88/100g. In order to realize the economic feasibility of the developed RTC mix the cost was calculated by taking individual cost of the ingredients used with 10 percent over head. The cost of 1kg packets of RTC mix was 350 Rs / 1kg. The consumer acceptability of RTE and RTC product were evaluated using hedonic scale in 50 consumers. High consumer acceptability score was obtained for RTC Olath mix. The standardized products was evaluated its shelf life after packed in laminated pouches and stored in ambient conditions for 3 months. Microbial evaluation of stored products showed the growth of fungi and bacterial colonies were seen in the second month of storage. The developed RTC (Olath mix) had good shelf life and sensory parameters hence it is suitable for off season consumption. RTE (Ivy gourd salad) was also accepted well among consumers.
Open Access
Development and quality evaluation of geriatric health mix
(Department of Community Science, College of Agriculture, 2018) Thasleema, Salam; K.A.U; Rari John, K
The present study entitled “Development and quality evaluation of Geriatric health mix”, was conducted in the Department of Community science, College of Agriculture, Vellayani during the period of 2016 – 2017. The objective of the study was to develop Geriatric health mixes and to evaluate their nutritional, functional, organoleptic and shelf stability. The study was intended to develop a consumer acceptable Geriatric health mix to the targeted individuals, that could supplement energy and other nutrients in the diet. Millet and cereals such as ragi, wheat rava, barley and oats were selected as base materials for the development of the health mix. The base materials were collected from the local shops. They were roasted, powdered and sieved. Ingredients such as soya flour, dehydrated vegetables, dehydrated fruit bits, skimmed milk powder and food adjunct were the other constituents in the formulation of health mix. The food adjunct added was cardamom. For standardization of the health mixes two groups of formulations were tried out for the finalization of geriatric health mix. First group included dehydrated vegetables carrots, beans and onions. Second group comprised of dehydrated fruit bits which included dried pineapple, dates and amla in honey. First group included treatments one to five and the second group included treatments six to ten. Best three treatments of each group were selected based on computed energy and NDP CAL%. Thus from first group, T1 (which comprised of wheat rava, oats, pulse, dehydrated vegetables and skimmed milk powder), T4 (which comprised of ragi, oats, soya, dehydrated vegetables and skimmed milk powder) and T5 (which comprised of ragi, barley, soya, dehydrated vegetables and skimmed milk powder) were selected as the best combinations and in second group T6 (which comprised of wheat rava, oats, soya, pulse, dehydrated fruit bits and skimmed milk powder), T9 ( which comprised of ragi, oats, soya, dehydrated fruit bits and skimmed milk powder) and T10 ( which comprised of ragi, barley, soya, dehydrated fruit bits and skimmed milk powder) were selected as the best combinations. Each treatment from the two groups were then processed into porridge and served hot to the sensory panel members. Each combination was scored based on sensory parameters for selecting the best combination. The best formulation identified from first group was T4 which comprised of ragi, oats, soya, dehydrated vegetables and skimmed milk powder (their proportions being, 40g: 20g: 20g: 15g: 5g). From the second group T10 which comprised of ragi, barley, soya, dehydrated fruit bits, skimmed milk powder was selected as the best combination (their proportions being, 40g: 20g: 20g: 15g: 5g). Assessment of consumer preference was conducted among 30 elderly people selected at random. Functional qualities of health mixes were analyzed. Yield ratio for T4 was 0.45 and for T10 it was 0.83. In the case of bulk density, T10 recorded a value of 0.66 and T4 recorded a value of 0.55. Chemical analysis of the product revealed that moisture, acidity, total ash and peroxide value for T4 were 2.60%, 0.20%, 2.82g and 1.44 meq /kg respectively. And for T10 it was 3.04%, 0.29%, 2.88g and 0.91 meq/ kg respectively. Nutrient profile of the developed health mix (T4) revealed energy, protein, carbohydrate, iron, calcium, potassium, sodium and fiber level to be 310.03kcal, 18.80g, 54.07g, 5.08mg, 272.52 mg, 172.54 mg, 5.88 mg and 7.50 % respectively. In the case of T10, it was 309.72 kcal, 17.98 g, 54.21g, 4.43 mg, 270.45 mg, 174.34 mg, 6.37 mg and 7.87% respectively. The developed health mixes were packed and kept for three months to assess shelf life at ambient conditions. The moisture, acidity and peroxide content were seen to increase with storage, but were within the prescribed limits. Microbial growth was absent during the initial, first and second month. However low bacterial count could be observed after the third month. But sensory evaluation of the products during storage period revealed acceptable results. Hence this study confirmed that health mixes with good sensory quality and shelf life could be standardized with nutritional ingredients like ragi, barley, oats and soya
Open Access
Value added products from jackfruit rind
(Department of Community Science, College of Agriculture Vellayani, 2018) Tharani, S; KAU; Suma Divakar
The study entitled “Value added products from jackfruit rind” was carried out at the Department of Community Science, College of Agriculture,Vellayani during the period 2016-2018. The objective framed for this study is, to develop value added Ready- to- Cook (RTC) dehydrated products from Jack fruit rind and to assess their qualities. Thus two RTC dehydrated products namely Jackfruit rind based papad and crispies. Raw mature jack fruits cv. Koozha and Varikka, (90-105 days after fruit set) were selected for this study. The functional quality analysis of jackfruit rind flour revealed that there was significant difference at 5 % level in the water absorption index, oil absorption index, foaming capacity, and swelling power of the cv. Varikka and Koozha flours. Raw Koozha jackfruit rind flour showed higher content of crude fiber and dietary fiber. It had low content of carbohydrate (29 g/100g) and fat (1.84 g/100g). Raw Koozha jackfruit rind flour had higher tannins (0.088 g/100g) which could be the source of bitterness of the product. It also had higher content of polyphenols (2 g/100g) that could be responsible for the enzymatic browning of rinds and had lower peroxide value (0.5 g/100g), which could be the reason for better keeping quality of this rind type. Pectin content was found to be higher (27.5 g/100g) in ripe varikka jackfruit rind flour, which is a limiting factor in the production of dehydrated and extruded products as it affects the extrusion quality of the products. The various treatments selected for the formulation of papads and crispies with rice flour, varikka jackfruit rind flour and black gram flour respectively in the pre-determined proportions were, T1 (50:50:0), T2 (50:40:10), T3 (60:30:10), T4 (70:20:10), T5 (80:10:10) and control (100:0:0). Similarly, the treatments selected for the formulation of papads and crispies with, rice flour, koozha jackfruit rind flour and black gram flour respectively in the pre-determined proportions were, T6 (50:50:0), T7 (50:40:10), T8 (60:30:10), T9 (70:20:10), T10 (80:10:10) and control (100:0:0). Jackfruit rind papad was processed by the standardized procedures of Kamath (2008) and crispies were processed at CTCRI (Incubation centre) by the standard procedures of Veena (2014). Based on the sensory evaluation it was found that T5 and T10 were the best combinations for papad whereas, T4 and T9 for crispies of cv. Varikka and cv. Koozha respectively. Among the four products developed Koozha papad and crispies revealed lower carbohydrate (69 g/100g), starch (3.98 g/100g) and fat content (1.02 g/100g) and were rich in crude fiber (0.9 g/100g) and dietary fiber (0.78 g/100g). Iron content in Koozha jackfruit rind papad was highest (0.117 mg/100g) followed by koozha crispies. Sodium content (6.28g/ 100g) was higher in Varikka crispies which could be due to the adjuncts added to it. Koozha crispies were found to be high in total anti-oxidant activity. The physical characteristics of the jackfruit rind papads (T5P and T10P) has shown significant difference (at 5 % level) in the expansion percentage, thickness after frying and oil uptake and yield, diameter, diameter expansion and bulk density has no significant difference, whereas for crispies, there was significant difference in the thickness and no significant difference for yield and bulk density. Storage stability of fresh cut rinds were analyzed at different storage temperatures (4º C and - 18º C). Koozha rinds deteriorated in visual quality within a week and turned more brown than varikka which retained its colour for over 10 days. In order to control enzymatic browning of the rinds, different pre-treatments were carried out. The results shown that, 1 per cent citric acid was found to be effective among the four treatments. Storage stability of the jackfruit rind flour and the standardized products were assessed by their microbial load. The results revealed that rind flour and rind papads was detected with fungus after 3 months of storage, whereas in the case of crispies no microbes were detected till 3 months. Cost of production of unit papad and crispies (55 g) with 10 % profit was Rs. 0.6 and 7.45 respectively. The B: C ratio of the jackfruit rind papad and crispies was 2.5 and 1.2 respectively. This study on the utilization and value addition of jackfruit rind concludes that products (papad and crispies) developed from koozha rind flour were higher in nutrients and had better sensory qualities and shelf-life.
Open Access
Standardisation and quality evaluation of nutri spreads
(Department of Community Science, College of Horticulture, Vellanikkara, 2018) Rammya Molu, K; Aneena, E R
Spreads are confectionary products based on vegetable fat, powdered sugar, cocoa powder and other ingredients. Spreads are popular and widely accepted by consumers due to its taste, flavour and suitability for consumption either alone or in combination with a variety of other foods. Spreads are very popular among children and hence its nutritional qualities demands special attention. But most of the commercially available spreads are loaded with heavy fat, sugar and many preservatives, which may lead to severe health problems. Moreover the cost of these spreads is also very high. With increasing health awareness among people, much consumer attention has focused on nutritious and healthy spreads. The present study entitled ‘Standardisation and quality evaluation of nutri spreads’ was conducted to standardise nutritionally superior spreads and to evaluate its nutritional, organoleptic and shelf life qualities. Nutri spreads were standardised using 36 different combinations based on peanut paste (PP) and jackfruit seed flour (JSF). The suitability of three different fat sources viz. cocoa butter (CB), unsalted butter (UB) and hydrogenated palm oil (HPO) were also assessed in both PP and JSF nutri spreads. The most acceptable combination of PP based spread and JSF based spread from each fat source were selected for further studies. In PP nutri spreads, the treatments PT4 (60% PP+20% CB), PT9 (65% PP+15% UB) and PT15 (65% PP+15% HPO) were the best based on organoleptic qualities. In nutri spreads based on JSF, the treatments JT12 (25% JSF+ 55% UB) and JT15 (35% JSF+45% HPO) were the found to be the best. These organoleptically best nutri spreads were prepared and packed in PET containers and stored under ambient and refrigerated conditions for a period of three months and evaluated for various quality parameters throughout the storage. The physico-chemical, organoleptic and microbiological qualities of these products were evaluated initially and at monthly intervals. The textural properties revealed that the brittleness and adhesiveness in the selected nutri spreads varied from 18.705 mm (PT9) to 25.808 mm (PT15) and 2.789 N (JT12) to 144.131 N (PT4). Among various fat sources tried, nutri spread combinations with hydrogenated palm oil (HPO) retained organoleptic and shelf life qualities upto three months of storage. The nutrients present in 100 g of PP and JSF nutri spreads were 519.21 Kcal and 520.02 Kcal (energy), 15.08 g and 6.60 g (protein), 40.49 g and 46.02 g (fat), 5.13 mg and 16.5 mg (calcium), 2.59 mg and 1.86 mg (iron), 3.05 mg and 3.15 mg (phosphorus), 0.35 mg and 0.67 mg (zinc), 5.27 mg and 8.29 mg (sodium) and 40.70 and 27.60 (potassium) respectively. The selected nutri spreads were evaluated for bacteria, fungi and yeast. The presence of bacteria, yeast or mould was not detected initially. After first month of the storage, the bacterial load present in selected nutri spreads varied from 0.02 x 106 cfu/g to 0.43 x 106 cfu/g. The fungal colony for the selected nutri spreads were not observed in initial and first month of storage. After second month of storage, the fungal colony was observed with a variation of 0.01 x 103 cfu/g (PT15) to 0.83 (JT12) x 103 cfu/g. At end of the storage, the fungal colonies were increased and varied from 0.03 x 103 cfu/g (PT15) to 1.02 (JT12) x 103 cfu/g. There was no yeast in any of the selected nutri spreads throughout the storage period. Based on nutritional, organoleptic and shelf life qualities, treatments PT15 (65% PP+15% HPO) and JT16 (35% JSF+ 45% HPO) were found to be the best combinations and were selected for enrichment. The selected two combinations were enriched using two protein sources viz. defatted soya flour (DSF) and skimmed milk powder (SMP) in varying per cent levels (10% to 50%). Based on organoleptic evaluation among PP nutri spreads, PP nutri spread replaced with 10% DSF and 20% SMP were found to be the best. Among JSF nutri spreads, the treatments replaced with with 20% DSF and with 30% SMP were the best and these four treatments were selected for storage studies. Protein content increased in PT1 (20.78g/100 g) and PT7 (20.76 g/100g) after enrichment when compared to control (15.08g/100 g). In JSF nutri spreads, a considerable increase in protein content was observed in JT8 (14.23 g/ 100 g) when compared with control (6.60 g/ 100 g). The mean scores for the overall acceptability of enriched nutri spreads were above 7.00 throughout the storage. The enriched nutri spreads were evaluated initially and during first, second and third month for bacteria, fungal and yeast for a period of three months. The bacteria, fungal and yeast colonies were not detected initially. An increase in bacterial and fungal count were noticed after third month of storage in all the products. Yeast colony was not detected throughout storage period. The selected nutri spreads were shelf stable without any deterioration upto three months of storage in PET containers at both ambient and refrigerated conditions. The cost for selected PP based nutri spread was Rs. 66.18 and for JSF based nutri spread was Rs. 45.13/ 100 g. The cost varied from Rs. 55.25 to Rs. 80.35 / 100 g for selected enriched nutri spreads. The present study found that good quality, nutritious and healthy nutri spreads using locally available ingredients could be prepared without adding any preservatives. The developed nutri spreads contain good amount of nutrients, which is essential for the growth and development of children. These nutri spreads were very cost effective compared to commercially available spreads. The developed nutri spreads have immense scope for popularisation and commercialisation through technology transfer.
Open Access
Standardisation and quality evaluation of millet based composite nutrimixes for adolescents
(Department of community science, College of Horticulture, Vellanikkara, 2017) Reshma, T R; KAU; Aneena, E R
Adolescence is a transitional period in the life cycle which is characterised by significant physical, psychological and social changes. Adolescents need proper nutritional care not only to promote growth but also to maintain their optimum health and nutritional status. The major nutritional problems affecting adolescents are weight abnormalities and micronutrient deficiencies. Composite nutrimixes can be developed with millets to provide adequate energy, protein, iron, folic acid and other micronutrients. Hence, the present study entitled 'Standardisation and quality evaluation of millet based composite nutrimixes for adolescents' was carried out to \ develop composite nutrimixes using millets for adolescents and to evaluate organoleptic, nutritional and storage qualities. The study also aimed to assess the suitability of the nutrimixes for the preparation of different food products. Millet based composite nutrimixes were prepared from malted ragi flour (MRF) and malted bamyard millet flour (MBF) as major ingredients at different combinations. Twenty five per cent of the total ingredients were fixed as protein source (PS) (wheat flour-10 per cent, defatted soya flour-10 percent, skimmed milk powder - 5 per cent) and 5% sugar was also added in all treatments. The functional ingredients like garden cress seed powder (GCS) and flax seed powder (FSP) was incorporated separately at 5 per cent and 10 per cent level in different treatments. The organoleptic qualities and nutritional qualities were evaluated for 27 treatments of nutrimixes incorporated with garden cress seeds and flax seeds separately. Among various garden cress seed powder incorporated nutrimixes, the combination of 55%MRF+ 5%]V[BF+ 10%GCS was selected as the best nutrimix (Nutrimix-GCS) based on nutritional and organoleptic qualities. Similarly, among flax seed powder incorporated nutrimixes, the combination of 55%MRF-i- 10%MBF-i- 5%FSP was selected as the best treatment (Nutrimix- FSP). The selected millet based composite nutrimixes (GCS and FSP) were packed in laminated aluminium pouches and subjected to storage studies under ambient condition for a duration of four months. Chemical, nutritional, organoleptic and microbial qualities of stored nutrimixes were analysed initially and during second and fourth month of storage. The nutrimix-GCS contain 346.87 kcal of energy, 85.87g 100 g"' of starch, 63.37g 100 g"' of carbohydrate, 15.67g 100 g'^ of protein, 3.41g 100 g ' of fat and 5.87g 100 g"' of fibre. The nutrimix- FSP had 354.61 kcal of energy, 83.23g 100 g"' of starch, 62.83g 100 g"' of carbohydrate, 14.91g 100 g ' of protein, 4.85g lOOg 'of fatand7.81g 100 g ' of fibre. Nutrimix-GCS and nutrimix-FSP contain high amount of minerals like calcium (189.43 mg 100 g ' and 175.70 mg 100 g"'), iron (17.77 mg 100 g"' and 15.94 mg 100 g"'), zinc (3.26 mg 100 g ' and 3.80 mg 100 g ') and phosphorus (154.10 mg 100 g"' and 145.23 mg 100 g"'). In vitro starch digestibility of nutrimix-GCS and nutrimix-FSP was 96.17 per cent and 94.83 per cent respectively. In vitro digestibility of protein was 89.82 percent in nutrimix-GCS and 90.66 per cent in nutrimix-FSP. In vitro availability of calcium (76.50 % and 74 %), iron (73.83 % and 63.80 %), zinc (68.12 % and 68.66 %) and phosphorus (65.60 % and 63.23 %) was high in both nutrimixes. The total microbial count observed in both nutrimixes were within permissible limits till the end of storage. Peroxide value and insect infestation were not detected throughout the storage. In the present study, /adc/u, pakkoda and health drink were prepared by incorporating nutrimixes. These products were highly acceptable among adolescents (14-15years) and obtained a mean scores above 7 for all treatments. The developed nutrimixes (lOOg) will provide 12-14% of energy, 28-30% of protein, 23% of calcium, 55-65% of iron of the total daily requirement for adolescents. The nutrimixes were found to be suitable for the preparation of different food products. The nutrimixes were shelf stable up to 4 months of storage in laminated aluminum pouches. These nutrimixes can be utilized for combating micronutrient deficiencies among adolescents and can be popularised among vulnerable communities
Open Access
Development of jack fruit based ready to cook (RTC) instant mixes
(College of Agriculture, Vellayani, 2014) Liji, A J; KAU; Suma, Divakar
The study entitled “ Development of jack fruit based Ready To Cook (RTC) instant mixes ” was conducted in the Department of Home Science, College of Agriculture, Vellayani during the period of 2012-2014 with the objective of to develop value added products from raw jackfruit and to evaluate its quality parameters. The Koozha type was selected because of its less popularity compared to Varikka. Three popular raw jack fruit based dishes of Kerala 'namely' Avial', 'Koottu' and 'Olath' were identified for standardization. The preliminary processing methods for each of the products were standardised with respect to size of the jack fruit slices, blanching and immersion in various pre-treatment media in different time durations. The adjuncts in the mixes in various proportions were formulated and dehydrated at 65°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimized with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking. The standardised products were evaluated for their shelf life and these products were packed in PE and laminated pouches. They were stored in ambient conditions for three months. During the storage period yeast colonies were found in 'Koottu' mixes packed in PE pouches. The physical quality of the three mixes were evaluated with respect to appearance, moisture, yield, physiological loss of weight, rehydration ratio and bulk density. The proximate composition of the three products were studied. Calorie, fat and fibre content were found to be higher in Avial mix. Consumer preference study indicated that avial mix was more acceptable amongst the subjects. These products if popularised could overcome the cumbersome handling procedures of jackfruit and make it more popular among the urban classes

Theses

Browse

Thesis Type

Type

Author

Date

Subject

Advanced Search

Settings

Sort By

Results per page

Search Results