Loading...
Master Degree Theses
Browse
31 results
Search Results
ThesisItem Open Access Standardization of Guava and Papaya Based Fruit Bar(Department of Horticulture College of Agriculture Gujarat Agricultural Universit, 2011-07) Ajaybhai, Naik Ronakkumar; Senapati, A. KAn experiment on "Standardization of guava and papaya based fruit bar" was conducted at the Post Graduate and Postharvest Technology Laboratory, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari during the year 2010-11. The treatments comprised bar prepared from different ratio of guava and papaya pulp viz., 100:0,80:20,60:40,50:50,40:60,20:80 and 0: 100 in the storage condition of room temperature (26.83-34.03°C and 50.33-73.66% RH) with polyethylene bag as a packaging material was laid out in Completely Randomized Design along with four repetitions. The physico-chemical parameters viz., TSS (°8), acidity (per cent), pH, total sugar (per cent), reducing sugar (per cent), non-reducing sugar (per cent), ascorbic acid (mg/I ~Og) and organoleptic quality with respect to colour, flavour/aroma, taste, texture and overall acceptability were evaluated at initial stage and up to 6 months at monthly interval during storage. Reducing sugar and acidity increased while TSS, pH, total sugar, non-reducing sugar and ascorbic acid content decreased with advancement of storage period of six months. Considering the organoleptic evaluation of guava and papaya based fruit bar with respect to colour, flavour/aroma, texture, taste and overall acceptability, the treatment T 4 (50:50, guava: papaya) scored the highest organoleptic scores. Hence, this treatment combination may be adopted for processing to get better organoleptic acceptability of guava and papaya based fruit bar .ThesisItem Open Access Evaluation of Garlic (Allium Sativu L.) Varieties for Powder Processing(Post Harvest Technology Department, Aspee Colege of Horticulture and Forestry, Navsari, 2009-04) Baig, Mirza Asef Ali; Naik, A. G.Investigation on "Evaluation of gatlic varieties for powder processing" was conducted at the Department of Horticulture laboratory, N.M. College of Agriculture, Navsari Agricultural University, Navsari during the month of June to November 2008. The six varieties of garlic viz. GG-3, Godavari, G-41 , G-282, Local garlic and G-323 in CRD with four replications. The physical characters viz. average number of cloves, average weight of clove (g) and recovery of powder (per cent) were carried out by average mean . The observations on various aspects of nutritional values viz. TSS (per cent), acidity (per cent), ascorbic acid (mg/l OOg), total sugar (per cent), reducing sugar (per cent) , moisture (per cent) and sensory evaluation in respect to colour, texture, flavour, taste and overall acceptability were carried out periodically during 0,3 and 6 months of storage. The average number of cloves was found to be higher in Local garlic. The average weight of clove was found the higher in G-282 while, lower in Godavari. The recovery of powder was the higher in G-282 while lower in Godavari. The TSS of garlic powder was found significantly higher in variety G-41 and G-282 while, the lower in Local, Godavari and GG-3 variety. The TSS of powder made from all the garlic varieties showed increased trend during the storage. Acidity of powder was found significantly higher in Local garlic and Godavari varieties while lower in G-282, G-41, 0-323 and 00-3 varieties and it further decreased, during storage irrespective of varieties. The ascorbic acid content was found to be higher in garlic powder from 0-282 and 0-41 while l.ower in Local variety which further decreased during the storage. The total sugar content of powder was found non significant among the different varieties of garlic and it increased during the storage. However, reducing sugar was found significantly higher in 0-41 as well as 0-282 while the lowest in Local, Oodavari, 00-3 and 0-323 garlic varieties, which further increased during storage. In respect to moisture content of powder it was found significantly higher in powder made from Godavari, 0-323, Local and OG-3 while lower in 0-282 and 0-41 garlic varieties and it further increased trend during storage. By considering the organoleptic evaluation of product, it can be elicited that colour acceptability was significantly higher in the powder of G-41 and lower in Godavari variety and it further decreased during storage. However, texture acceptability was found significantly higher in powder of GG-3, G-41 and G-282 while lower in Local, G-323 and Godavari varieties. Moreover the flavour was also found significantly higher in G-282 and G-323 while lower in Godavari, Local and GG-3 varieties while it was also decreased in trend. While, in the case of taste acceptability score it was significantly higher in powder of G-282 and G-323 while lower in Godavari and Local variety, it was decreased trend during storage. The overall acceptability was highest in powder of G-282, G-41 and G-323 garlic variety whereas the lowest in Godavari and Local variety, while overall acceptability was found to be decreased trend during the storage period. Hence, the best dried powder can be obtained from G-282, as well as G-41 in respect of biochemical as well as organoleptically. So farmers should grown large scale cultivation of garlic for getting higher market price from processors in Gujarat condition.ThesisItem Open Access Evaluation of Some Tomato (Lycopersicon esculentum) Varieties for Ketchup Processing(Horticulture Department, N. M. College of Agriculture, Navsari Agriculture University, 2009-03) Kishorchandra, Desai Shaunakkumar; Naik, A. G.Looking to the organoleptic sensory evaluation of tomato ketchup processed fr om different varieties, GT·2 variety was only higher level acceptability in respect of taste, flavour and texture except colour, which was higher in variety Junagadh ruby tomato . Howev~r. lowest organoleptic acceptability of ketchup observed under KS-229 tomalo variety in respect of all characters. Moreover, overall organoleptic acceptability of ketchup was found at optimum level from GT -2 tomato variety, which was equivalent to ketchup processed from Junagadh ruby because of statistically at par with GT -2 variety . On basis of chemical compositional changes during 0, 3 and 6 months pertaining to acidity (%), reducing sugar (%) and total sugar (%) content in ketchup were found increasing trends , while pH and ascorbic acid level were found decreasing except ISS level which remained stable amongst varieties throughout storage period. The organoleptic evaluation of different characters during storage viz., colour, taste, navour, texture as well as overall acceptabilily of ketchup was found decreasing trend in all varieties with status of their ranking . Apart from nutritional and organoleptic qualities of tomato ketchup, no any microbial spoilage was marked, hence ketchup processed from different varieties having edible shelf life during entire storage. Looking to the physico-chemical and organoleptic sensory evaluation main themes comes out that higher level physico·chemical qualities of fre sh fruits of different varieties reflects on higher quality of ketchup product. Hence, tomato varieties 01-2 and Junagadh Ruby found best for ketchup product processing which can be adopted on large scale cultivation by. fanners for fresh markets as well as tomato ketchup processing units ofOujarat.ThesisItem Open Access Evaluation of Tomato (lycopersicon esculentum L.) varieties for Dehydrated Powder(Post Harvest Technology Department, Aspee Colege of Horticulture and Forestry, Navsari, 2009-05) Namdeorao, Dhawle Kapil; Naik, A. G.Investigation on "Evaluation of tomato (Lycopersicon esculent"f1I L.) varieties for dehydrated powder" was conducted at Post Graduate Laboratory of the Department of Horticulture, N. M. College of Agriculture. Navsari Agricultural University. Navsari during the month of April to September 2008. Keeping the varieties of, V, (GT-I), V, (GT-2), V, (Co-3), V, (H-24), V, (PB Chhuhara) and V, (Arka Vikas), V, (DVRT-2l, V, (KS-227l, V, (KS-229) and V" (Junagadh Ruby) in CRD with three repetitions. The nutritional value viz. Total Soluble Solid (percent), Total sugar (percent), Reducing sugar (percent), pH Acidity (percent), Ascorbic acid (mg/l OOg), and organoleptic evaluation were carried out periodically during storage in respect of colour, texture . taste. flavour a.nd overall acceptability. The ascorbic acid was significantly maXimum III powder of PB Chhuhara and equivalent with variety OT -2 and DVRT-2 while, lowest in H-24 variety and it was decreaslng in trend, during storage. In respect of pH significantly the highest in Co-3, lower in GT-I while, higher level of acidity in GT-I, lower level acidity in Co-3 variety. The TSS, TS and RS were found significantly maximum in powder of tomato KS-227 which was equivalent with Arka Vikas and KS-229 varieties. While, the lowest in H-24 variety and it was decreasing in trend during storage, except TSS and pH was found increasing trend during storage. Looking to the organoleptic acceptability of dehydrated powder, DVRT-2 variety found best in respect of colour, taste and overall quality which was equivalent with PB Chhuhara, GT-2 and Junagadh Ruby than rest of the varieties. However, organoleptic characters were found in decreasing trends during storage. Considering organoleptic acceptability of farmers and processor should be adopted in tomato varieties DVRT-2, GT-2, and Junagadh Ruby which gave excellent quality of dehydrated powder as well as long shelf life. While, considering nutritional content of the powder viz. TSS, TS, RS, AA, Acidity and pH; the KS-227 variety was found best which was equivalent with KS-229 and Arka Vikas varieties.ThesisItem Open Access Evaluation of White Onion (Allium cepa L.) Varieties for Dehydrated Powder(Post Harvest Technology Department, Aspee Colege of Horticulture and Forestry, Navsari, 2009-07) Male, Sunil Ramdas; Naik, A. G.An inve stigation for dehydrated on "Evalu3lion powder" was of white conducted • Onion at the Department of Horticullure, N .M. College of Agriculture, Navsari Agricultural University. Navsari during the month of June to November 2008 . Keeping the five varieties of white onion viz., Phule safed, G.} . white onion No.1, Agrifound white, G.}. white onion No.98-206, and Local white onion in C.R.D. with four repetitions. The physical characters of fresh white onion in respect to average weight (g) of bulb before drying, average weight (g) of dehydrated bulb and recovery % of dehydratedslices were recorded. The observations on various nutritional values of various aspects viz .. TSS (oBrix). acidit.y in term of pyruvic acid (%), ascorbic acid (mg/IOOgm), total sugar (%), reducing sugar .(%), moisture (%) and sensory evaluation with respect to colour, texture, flavour, taste and overall acceptability was carried out periodically during 0, 3 and 6 months of storage. The weight (g) of bulb before drying was found maximum in Agrifound white i.e. 61.0 g. While, minimum in G.1. white onion No.98·206 i.e. 49.5 g. The average weight of dehydrated bulb found highest in Agrifound white while, lowest in G.J. white onion No , 1. The recovery % of dehydrated slices found maximum in Local while, minimum in G J . white onion No. 1 variety . The TSS of white • omon powder was found significantly maximum in variety G.1. white onion No.1 and Agrifound white variety. While, the lowest in Local variety. The TSS of white onion varieties showed increasing trend during the storage. The acidity in terms of pyruvic acid was found non significant. The ascorbic acid content was found maximum in G.J.white onion No.1. While, lowest in G.J.white onion No. 98· 206 variety, it decreased during the storage. The total sugar content was found maximum in G.l.white onion No.1 while it was lowest in Local variety and it increased with increase in storage period . The amount of reducing sugar was found significantly maximum in G.l.white onion No.1 variety. While, the lowest in G.l.white onion No.98-206. It increased with increase in storage period. With respect to moisture content of powder it was found• maxImum significantly • In Local. While , it was lowest in G.J.whitc onion No.1 and it increased during storage. Considering the organoleptic evaluation of product, It can be elicited that colour acceptability was significantly highest in the powder of Agrifound White variety and lowest in G.J.white onion No.98-206 variety and the acceptability score decrease during storage. Texture acceptability was found significantly maximum in powder G.J. white onion No.1 variety. While lowest in Local. The texture acceptability decreased during storage. The flavour was also found significantly maximum in G.1. white onion No . 1 while lowest in Local and it was decreased with increase in storage period. The taste acceptability score was significantly maximum in powder of G.1. white onion No. 1 variety. While , lowest in Local and it decreased during storage. The overall acceptability was highest in powder of G.l . white onion No.1 variety. While, it was the lowest in Local variety. There was decreasing trend of overall acceptability during the storage period . Hence, the best dehydrated powder can be obtained from OJ. white onion No.l.variety. Hence, considering the higher chemical composition viz, T.S .S ., Ascorbic acid, Total sugar and Reducing sugar and lower moi s ture level in white onion variety . GJ. white onion No. 1 was found suitable for dehydrated powder. Moreover thi s variety also organoleptically the best. The white onion variety G.J. white onion No.1 can be grown large scale for dehydration in Gujarat state.ThesisItem Open Access Evaluation of Different Aonla (Emblica officinalis Gaertn) varieties for Osmodehydrated candy Product Processing(Post Harvest Technology Department, Aspee Colege of Horticulture and Forestry, Navsari, 2010-05) Baban, Pawar Maheshwari; Naik, A. G.Investigation on "Evaluation of different Aonla (Emblica offic inalis Gaertn) varieties for osmodehydrated candy product processing" was conducted at the Post Graduate and Post Harvest Technology Laboratory, Department of Horticulture, N.M. College of Agriculture , NAU, Navsari during the month of January to June 2009. Keeping the five treatments of different aonla varieties viz., V I (Gujarat Aonla-l), V 2 (Krishna), V 3 (NA- 7), V4 (Chakaiya) and Vs (Kanchan) in CRD design with Four repetitions. The nutritional value viz. Total Soluble Solid (per cent), Acidity (per cent), Ascorbic acid (mgll OOg), Moisture (per cent), Reducing sugar (per cent), Total sugar (per cent) and organoleptic evaluation was carried out periodically during six months storage in respect of colour, texture, taste, flavour and overall acceptabi I ity. The maximum osmodehydrated aonla candy recovery was obtained from Gujarat Aonla-I variety. In respect of chemical constituent viz. TSS, TS , RS and AA found significantly at higher level in NA-7 osmodehydrated aonla candy, which was followed by Krishna variety . While lower level of moisture and acidity was found in candy of NA-7 variety. The significantly lower level of TSS , TS and RS was found in candy of Kanchan variety, while lower level of AA was found in candy of Gujarat aonla-l. Considering the storage behavior of all chemical constituent found increasing trend except in respect of AA, it was found decreasing in trend during six months storage period. Looking to the organoleptic acceptability of osmodehydrated candy, NA-7 variety found best in respect of colour, taste, texture and overall acceptabi Iity whi Ie Chakaiya and Krishna equally good in overall acceptability than rest of the varieties. However, the flavour acceptability was steady considering the storability of the osmodehydrated candy, all organoleptic characters was found decreasing trends 0, 3 and 6 months of storage. Hence, it has been recommended to farmers and processor that candy should be prepared from NA-7 and Krishna variety which produce excellent quality of product in respect of nutritionally quality products and long shelf life up to 6 months of storage.ThesisItem Open Access Evaluation of Banana (Musa Paradisiaca L.) Varieties for Flour Processing(Post Harvest Technology Department, Aspee Colege of Horticulture and Forestry, Navsari, 2006-07) Bheemrao, Mandalik Ganesh; Naik, A. GInvestigation on "Evaluation of banana varieties for flour processing" was conducted at the post harvest technology laboratory of ASPEE college of Horticulture and Forestry, Navsari Agricultural University, Navsari during the month of May to October 2007. Keeping the varieties VI (Basrai), V2 (Shreemanti), V3 (Robusta) and V4 (Grand naine) in CRD design with five repetitions. The nutritional value viz. aCidity. (per cent), ascorbic acid (mg/l00gm), starch (per cent), TSS (per cent), total sugar (per cent) and organoleptic evaluation was carried out periodically during storage in respect of colour, texture, flavour, taste and overall acceptability. The acidity of flour was found non significant among the different varieties of banana. While ascorbic acid significantly maximum in Grand naine and Shreemanti while lower in Basrai variety and it was decreasing in trend, during storage. In respect of starch content, it was found maximum in Grand naine and lowest in Basrai variety, it was decreasing in trend during the storage. However TSS significantly highest in Basrai whiles the lowest in Shreemanti. Robusta and Grand naine was equivalent and increasing inThesisItem Open Access Standardization of Mixed Fruit Beverage Based on Sapota [Manikara achras (Mill.) Fosberg] Fruits(Post Harvest Technology Department, Aspee Colege of Horticulture and Forestry, Navsari, 2008-07) Devram, Choudhari Sachin; PoVaghani, S. N.Sapota [Manilkara achras (MilL) Fosberg] • IS belonging to the family sapotaceae and mainly grown in humid tropical and subtropical region of the world. However, India is considered to be the largest producer of the sapota in the world. It is mainly cultivated in the coastal areas including Gujarat especially in South GujaraL it is intensively grown. At present, the area and production is increasing owing to its wide adaptability and delicious fruits lead to create a glut in the market. Whereas, this fruit is highly perishable, sensitive to cold storage and negligible scope for processing therefore, bulk of the produce is used for table purpose only causing 25-30% post harvest losses. In these circumstances, it is essential to produce value added products based on sapota, so that orchadist gets assured price for their produce. To achieve this, experiment on "Standardization of mixed fruit beverage based on based on sapota [Manilkara achras (Mill.) Fosberg] fruits" was undertaken during 2007-2008. using various blends (32.40.44.50 and 55%) consists of fruits and spices (sapota 150g, star apple lOOg, tamarind 100g, kokum 100g, pineapple 100g, cumin 30g, clove lag, and cinnamon 10 g), TSS(40, 50 and 55%) and acidity (0,2, 0.3 and 0.4%).) Among various treatments studied, the best and most acceptable mixed fruit sapota beverage was prepared with recipe consist of 50% blend, 500 brix and 0,2% acidity, This was found to be most acceptable organoleptically for taste, flavour, colour, appearance and overall acceptability for 3 months of storage. The storage study further showed that there were increasing trend in TSS, total sugars, reducing sugars and pH whereas, decreasing trend in nonreducing sugars and acidity throughout storage period. Such mixed fruit sapota beverage stored at ambient conditions (20-35 0C) with appreciable physico-chemical and sensory quality. This technology can be exploited both at cottage as well as at industrial scale with advantage,ThesisItem Open Access Standardization of Mixed Fruit Jam Technology Based on Sapota [Manilkara achras (mill.) Fosberg] Fruits(Process Technology ASPEE College of Horticulture and Forestry, Navsari, 2007-07) Mohiuddin, Mulla Atik; Vaghani, S. N.Sapota [Manilkara achras (Mill.) Fosberg] is a very delicious fruit of coastal India including Gujarat. It is a major crop of South Gujarat, where it is marketed only for fresh use. If the area under this crop continues to grow with the same pace, the time is not for when marketing may pose a serious challenge and post harvest losses become enormous due to perishable nature of the crop. Therefore, it is necessary to explore the possibility of developing a value added processed product from this precious fruit. To achieve this, investigation on "Standardization of mixed fruit jam technology based on sapota [Manilkara achras (Mill.) Fosberg] fruits" in glass jars and PET bottles was conducted during 2005-'06 using different fruit blending, chemicals, packaging and storage conditions at the Department of Process Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari. Amongst various treatments, mixed fruit sapota jam containing sapota:papaya (30:70) blend with citric acid (6g/kg), sugar (I kg/kg pulp) and packed in glass bottles was found to be most stable and acceptable product with excellent score for taste. colour. appearance. flavour and overall acceptability with increased level of total soluble solids. reducing sugar, total sugar and acidity; and decreased level of nonreducing sugar and pH during storage. This product has retained acceptable quality under ambient conditions (22-35°C) as well as at • low temperature condition (4_5°C) for 9 months of storage as per infrastructure facilities. However. when the product was kept under controlled temperature (4_5°C) the quality was superior as compared to ambient conditions (22-35°C). This technology can be exploited both at cottage as well as industrial scale with advantage.