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M. Sc. Dissertations
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ThesisItem Open Access Studies on the ready to serve low cholesterol masala paneer(CCSHAU, 2009) Ankita Kashyap; Dabur, R.S.The present investigation entitled “Studies on the ready to serve low cholesterol masala paneer” was carried out to standardize the technology of RTS low cholesterol masala paneer and monitor the sensory, physico-chemical and microbiological changes during storage. Fresh skim milk fat was standardized at 6 per cent with milk fat (fresh cream) and vegetable oil (soyabean oil) in the different ratios. Various levels of coriander & mint leaves were added to hot milk before coagulation; coagulum was pressed by adding different levels of grounded roasted cumin seeds and black pepper and dipped in cold water. Ready to serve low cholesterol masala paneer was given dry salting as well as brine dipping treatment. Paneer cubes were packed in polystyrene cups and stored at refrigeration temperature. The samples were analysed at 5 days intervals till spoiled for their sensory attributes, physico chemical properties and microbiological count. Results revealed that ready to serve low cholesterol masala paneer with 1% each coriander and mint leaves, 0.1% cumin seeds, 0.3% black pepper, 0.3% green chillies and 100% vegetable oil was found most appropriate. FFA, tyrosine value, fat, acidity, microbial count of ready to serve low cholesterol masala paneer had shown increasing trend whereas moisture content, pH, had shown decreasing trend during the storage. On the basis of sensory attributes 15 minutes brine dipped samples had a shelf life of 15 day and 3% dry salted samples had shelf life of 20 day at refrigerated temperature.ThesisItem Open Access Preparation and storability of garlic powder(CCSHAU, 2009) Pardeep Kumar; Garg, M.K.The present investigation entitled “Preparation and storability of garlic powder” was carried out with the objectives to study the effect of slicing and flaking of garlic on the drying kinetics and quality. The effect of PEF (Pulsed Electric Field) treatment and the packaging material on the storability of garlic powder were also studied. The fresh garlics were analyzed for proximate analysis. Garlics were then dehydrated and analyzed for drying rate, dehydration ratio, rehydration ratio. Then dehydrated garlics were ground into fine powder and analyzed for bulk density, hunterlab (L*a*b*) values, total sugars and the organoleptic quality. It was found that fresh peeled garlics contained moisture-63.78 percent, protein-5.99 percent, ash-1.91 percent, fat-1.75 percent, crude fiber-1.13 percent and carbohydrates-25.44. Garlic slices and flakes were prepared and different treatment viz., control (without PEF treatment) and PEF (9000V) were given to the samples of garlic. After the pre-treatment, the samples (slices and flakes) were dried in a tray drier at 600C temperature. Then dehydrated garlic were ground into fine powder and packed into LDPE (low density polythene), aluminium foil laminate and glass bottle (amber colour) for storage and were analysed for total sugars, bulk density and organoleptic quality to evaluate the product quality. PEF (9000V) was done for inactivation of micro-organism and enzymes which cause spoilage in the product and increase the shelf-life of the product. PEF treatment resulted in the increase of drying rate and faster removal of the moisture. Three packaging materials were used to pack the garlic powder. There was no significant effect of packaging materials and pre-treatment on the bulk density of garlic powder. L* (lightness) value was good for PEF treated samples and for samples which were packed in aluminium foil laminate and glass bottle (amber colour). The organoleptic score for garlic powder was found good for PEF treated samples and for samples packed in aluminium foil laminate and glass bottle (amber colour).ThesisItem Open Access Development and quality evaluation of spread and sauce from jamun (Syzygium cumini L.)(CCSHAU, 2009) Yadav, Rashmi; Gehlot, RakeshThe present investigation entitled “Development and quality evaluation of spread and sauce from jamun (Syzygium cumini L.)” was carried out with the objectives to standardize processing technology for spread and sauce from jamun and also to evaluate quality of the products during storage. Fresh jamun fruits were analyzed for different physico-chemical parameters. Data show that jamun fruit had an average fruit weight (6.12 g), pulp recovery (75%), moisture (87%), total soluble solids (9.44%), total sugars (5.86%), reducing sugars (4.76%), acidity (1.25%), anthocyanin content (144 mg/ 100 g) and total phenols (272 mg/ 100 g). Chemical constituents of jamun spread and sauce were analyzed just after processing at monthly interval during three months storage period. Jamun spread prepared with 1 kg pulp, 650 g sugar and 4 g salt was found most acceptable (8.27) followed by its spread prepared with 1 kg pulp, 650 g sugar and 6 g salt (8.15). Jamun sauce prepared with 1 Kg pulp, 150 g sugar and 20 g salt was found most acceptable (8.33) followed by its sauce prepared with 1 Kg pulp, 150 g sugar and 15 g salt (8.15). Acceptability of jamun spread and sauce decreased significantly with the increase in storage period, however, organoleptic scores of both the products remained above the acceptable level even after three months of storage. Total soluble solids, total and reducing sugars increased significantly, while acidity, anthocyanin and total phenols of jamun spread and sauce decreased significantly with the increase in storage period. In jamun spread, cost of production was minimum (Rs. 62.34/kg) in S700X6 (1 kg pulp, 700 g sugar and 6 g salt) and maximum (Rs. 63.54/kg) in S600X4 (1 kg pulp, 600 g sugar and 4 g salt). Cost of production of jamun sauce was minimum (Rs. 54.21/kg) in S150X20 (1 kg pulp, 150 g sugar and 20 g salt) and maximum (Rs. 54.84/kg) in S100X15 (1 kg pulp, 100 g sugar and 15 g salt).ThesisItem Open Access Fresh keeping of cut-watermelon (Citrullus lanatus mansf.) by hurdle technology(CCSHAU, 2009) Hailemariam Tekie; Siddiqui, SaleemThe present investigation has been done to enhance the shelf life of fresh cut watermelons by use of natural antimicrobials applied through hurdle technology. Watermelon fruits were collected from the local market and the samples (cut-watermelons) prepared were subjected to different treatments (1000ppm vanillin, 1500ppm vanillin, 10min UV-C light, 20min UV-C light, 10% honey, 15% honey, and 1000ppm vanillin + 10min UV-C light + 10% honey combined treatments). The treated samples were packed in a specially designed package and finally stored at a temperature of 100C till the day of analysis. The analysis was performed on every alternate day for various physico-chemical, microbial and sensory characteristics. Storage had significant effect on the different quality parameters of cut-watermelon. Texture, pH, vitamin C and microbial quality decreased, whereas, titratable acidity, juice leakage, phenolic content, and carotenoid content increased during the storage period. The different treatments had significant effect on the quality of cut-watermelon. UV-C light treatment resulted in reduced microbial load, increased phenolic content, reduced drip losses, & maintained the texture. However, it caused reduced TSS, reducing & total sugars, and vitamin C content. UV-C (20 min) was found to be more effective than UV-C (10 min) treatment in maintaining the microbial quality of cut-watermelon. Honey showed improved storage potential with respect to most of the chemical parameters which were not maintained by UV-C treatment as well as coliform count. Honey (15%) was more effective 10% honey treatment. However, honey at both its concentration did not show reduced yeast & mold count and total plate count. Vanillin (1500ppm) showed improved microbial quality (yeast & mold count and total plate count), texture, and carotenoid content. However, vanillin (1000ppm) generally did not significantly affect most of the physico-chemical parameters studied. Sensory characteristics of cut-watermelon was affected by storage periods which showed increased acceptability up to the 3rd day in all the sensory attributes and decreased thereafter, but it was not significantly affected by the different treatments used in the present study. The results obtained in the present investigation indicated that there was no individual treatment that could exclusively improve all the quality parameters and enhance the shelf life of fresh cut-watermelon. The combined V + U + H hurdle treatment did not show additional advantage over the individual treatments in most of the quality parameters and shelf life of fresh cut-watermelon.ThesisItem Open Access Studies on the use of groundnuts (Arachis hypogae L.) for value addition of biscuits(CCSHAU, 2009) Saini, Sangeeta; Grewal, Raj BalaThe present study was carried out to standardize the process for preparation of protein concentrates and isolates from groundnuts and explore their use for value addition in biscuits. The groundnut flour (GF), groundnut defatted flour (GDF), groundnut protein concentrate (GPC) and groundnut protein isolate (GPI) were prepared and analyzed for nutrition composition and physico- chemical properties. 10-30 % GF, 5-15% GDF, 5-15 % GPC and 5-15 % GPI were incorporated in wheat flour. These blends were studied for rheological properties and sedimentation value and utilized for preparation of two types of biscuits viz. sweet and sweet ‘n’ salty. Biscuits were evaluated for sensory characteristics physical and textural properties. Most acceptable biscuits were analyzed for nutrition composition. GF, GDF, GPC and GPI contained protein & fiber content in the range of 32.4-86.1% & 4.6-8.5%, respectively. GPI contained maximum protein followed by GPC, GDF & GF. Dough development time, time to breakdown, farinograph quality number improved but tolerance index decreased with incorporation of GF, GDF, GPC & GPI. Stability increased with the incorporation of GPC & GPI but did not show any significant change with the incorporation of GF and GDF. Peak, breakdown, setback and final viscosity decreased and pasting temperature increased with the incorporation of various levels of GF, GDF, GPC & GPI. No significant change in the mean scores of sweet and sweet ‘n’ salty biscuits prepared with the incorporation of various levels of groundnut grits, GF, GDF, GPC & GPI was noticed. All the biscuits were adjudged ‘liked moderately’ to ‘liked very much’ by the panel members. Increase in spread ratio of sweet biscuits but decrease in sweet ‘n’ salty biscuits was observed with the incorporation of groundnut grits, GF & GDF. But no change in the spread ratio of sweet ‘n’ salty biscuits with the incorporation of GPC & GPI was noticed. Less force was required to break the sweet and more force was required to break the sweet ‘n’ salty biscuits prepared with the incorporation of groundnut grits, GF & GDF. The biscuits prepared with the incorporation of various forms of processed groundnuts viz.groundnut grits, GF, GDF, GPC & GPI contained appreciable amount of protein, minerals and fibre. Biscuits prepared using GPI contained maximum protein followed by biscuits prepared by using GPI, GPC, GDF, GF and Groundnut grits. Result indicates that groundnuts and groundnut meal can be processed to prepare flour, GPC and GPI which can be utilized for value addition of biscuits.ThesisItem Open Access Development and quality evaluation of cheese and toffee from jamun (Syzygium cumini L.)(CCSHAU, 2009) Malhotra, Mansi; Gehlot, RakeshThe present investigation entitled “Development and quality evaluation of cheese and toffee from jamun (Syzygium cumini L.)” was carried out with the objectives to standardize processing technology for cheese and toffee and also to evaluate quality of the products during storage. Fresh jamun fruits were analyzed for different physico-chemical parameters. Data show that jamun fruit had an average fruit weight (6.1 g),pulp recovery (73%) moisture (89%) total soluble solids (9.00%) total sugars (6.76%) reducing sugars (4.73%) acidity (1.26%) anthocyanin content (142 mg/ 100 g) and total phenols (270 mg/100 g). Chemical constituents of jamun cheese and toffee were analyzed just after processing and at monthly interval during three months storage period. Jamun cheese prepared from 1 kg pulp, 800 g sugar and 4 g salt was found most acceptable (8.18) followed by 1 kg pulp, 800 g sugar and 6 g salt (8.11). Jamun toffee prepared from 1 Kg pulp, 500 g sugar and 150 g skim milk powder was found most acceptable (8.23) followed by 1 Kg pulp, 500 g sugar and 100 g skim milk powder (8.16). Acceptability of jamun cheese and toffee decreased significantly with increase in storage period, however, organoleptic scores of both the products remained above the acceptable level even after three months of storage. Total soluble solids, total and reducing sugars increased significantly, whereas acidity, anthocyanin and total phenols of jamun cheese and toffee decreased significantly during three months storage period. In jamun cheese, cost of production was minimum (Rs.106.95/Kg) in S1200X6 (1Kg pulp, 1200 g sugar and 6 g salt) and maximum (Rs.129.13/Kg) in S800X 4 (1Kg pulp, 800 g sugar and 4 g salt). In jamun toffee , cost of production was minimum (Rs.87.84/Kg) in S700M150 (1 Kg pulp, 700 g sugar and 100 g skim milk powder) and maximum (Rs.109.21/Kg) in S500M100 (1 Kg pulp, 500 g sugar and 100 g skim milk powder).ThesisItem Open Access Processing of sesame (Sesamum indicum) for value addition of biscuits(CCSHAU, 2009) Jain, Pranjli; Grewal, Raj BalaThe present study was carried out to standardize the process for preparation of protein concentrates and isolates from sesame seeds and utilize these for value addition of biscuits. The sesame seed flour (SSF), sesame seed defatted flour (SSDF), sesame protein concentrate (SPC) and sesame protein isolate (SPI) were prepared and analyzed for nutrition composition and physico- chemical properties. The 5-15% SSF, 10-30 % SSDF, 5-15 % SPC and 5-15 % SPI were incorporated in wheat flour. These blends were studied for rheological properties and sedimentation value and utilized for preparation of two types of biscuits viz. sweet and sweet ‘n’ salty. Biscuits were evaluated for physical, textural and sensory characteristics. Most acceptable biscuits were analyzed for nutrition composition. SSF, SSDF and SPC contained higher amount of protein, minerals and fiber than wheat flour. SPI contained maximum protein (84.13%) followed by SPC (64.75%), SSDF (34.90%) and SSF (19.88%).Water absorption capacity of SSF, SSDF, SPC and SPI was higher than flour but these did not show any foaming and least gelation capacity. Increase in dough development time, time to breakdown, farinograph quality number and pasting temperature and decrease in mixing tolerance index, sedimentation value, peak, breakdown and trough viscosity with incorporation of SSF, SSDF, SPC and SPI was witnessed. Final and set back viscosity decreased with incorporation of SSF and SPC and increased with incorporation of SSDF and SPI in flour. Spread ratio of both types of biscuits increased with incorporation of sesame seeds, SSF and SPI but decreased with use of SSDF and SPC in sweet biscuits. No change and decrease in spread ratio of sweet ‘n’ salty was observed with incorporation of SSDF and SPC, respectively. Sweet biscuits prepared using sesame seeds, SSF, SSDF, SPC and SPI required more force to break whereas sweet ‘n’ salty biscuits prepared by using sesame seeds, SSF and SPC required less force to break as compared to control. Mean scores of sensory evaluation indicated that the biscuits prepared by incorporation of sesame seeds (up to 15%), SSF (up to 15%), SSDF (up to 30%), SPC (up to 10%) and SPI (up to 15%) were ‘liked moderately’. As compared to control biscuits prepared by incorporation of sesame seeds, SSF, SSDF and SPC contained higher amount of protein, minerals and fibers. Biscuits prepared using SPI contained maximum protein followed by biscuits prepared using SSDF, SPC, SSF and sesame seeds. Result indicates that sesame seeds and sesame seed meal can be processed to prepare flour, SPC and SPI which can be utilized for value addition of biscuits.ThesisItem Open Access Preparation of brine stock pickles from cucumber (Cucumis sativus)(CCSHAU, 2009) Mehra, Ritu; Yadav, B.S.The present investigation entitled “ Preparation of brine stock pickle from cucumbers” was carried out with the objectives to prepare brine stock cucumber pickle and to study the microbiological changes during storage. The cucumbers were analyzed for weight, length, diameter, length/diameter, texture, total sugar, reducing sugar, moisture content, pectin (as calcium pectate), and acidity. The cucumbers were fermented in low (2-6%) and high (10-14%) salt concentrations and the brine with high salt concentration was found to be better for cucumber fermentation. Whole cucumbers were divided into two equal lots, first lot was dipped in high salt concentrations (10-14%) with CaCl2 and other was without CaCl2. After three days brine was analyzed for total microbial count. During fermentation the cucumber were analyzed for sugar, acidity, moisture, texture, pH, and salt concentration after 0, 3, 6, 9, 12, and 15 days. During storage acidity, total and reducing sugars, firmness, moisture content, salt concentration and organoleptic quality decreased whereas pH and total mirobial count increased.ThesisItem Open Access Detannification of aonla juice and its blending with sugarcane juice(CCSHAU, 2009) Sunit Kumar; Rajendra SinghThe study was conducted on aonla juice and sugarcane juice with objective to prepare the self stable sugarcane and aonla juice blend with minimum astringency. Astringency of aonla juice was due to presence of tannins. Aonla juice was detannified by using protein precipitation with five proteins from different sources. The detannified juice was blended with sugarcane juice in 10, 20 and 30% of aonla juice. The fresh juices and blends were analyzed at monthly intervals for different physico-chemical parameter. The fresh sugarcane juice used for preparing blends was found to have 22% TSS, 0.22% acidity, pH 4.20, 2.2% of reducing sugar and 18.4 % non reducing sugars. In case of aonla juice, the juice yield was 69.67%, with a TSS of 9, 2.2% of acidity, a pH of 2.56. Polyphenol and tannin content of aonla juice was found 1700 mg and 300 mg / 100 ml respectively. Ascorbic acid of fresh aonla juice was found to be 363 mg / 100 ml. The prepared blends were adjusted to 15-16 TSS and 0.35% acidity using 10% citric acid solution. The blends were sedimented overnight at room temperature after heating at 700 C for 10 minutes. The blends were filled into 200 ml glass bottles, crown crocked and pasteurized at 900 C for 2 minutes. The blends were stored for two months at room temperature for storage study. Gelatin and casein were found better them others in tannin and polyphenol reduction while soya protein treated was found least suitable. Casein was found best in ascorbic acid retention. During the storage study, decrease in TSS, sugar, pH and ascorbic acid and increase in acidity, polyphenol and turbidity was observed. On the basis of organoleptic evaluation, Casein treated was found best in color and appearance, aroma score during storage while soya protein was found best for taste score only. In case of overall acceptability of fresh blend soya protein showed maximum score but it was not able to retain it during storage. On the whole, casein treated aonla juice blend was found to be best in ascorbic acid retention, effective tannin and polyphenol reduction, best in color and aroma score retention and having acceptable taste score.