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M. Sc. Dissertations

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2010 - 201241
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Subject: Food Science and Technology × End date: 2012 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 41
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    ThesisItemOpen Access
    Effect of pulsed electric Field on extraction and quality of carrot juice
    (CCSHAU, 2010) Moza, Jessy; Saleem Siddiqui
    The present investigation was done to study the effect of pulsed electric field (9000V-50 Hz) on the yield and quality of carrot juice. The PEF treatment was given either to the carrot pieces or pomace or both and the effect was evaluated on the total soluble solids, total & reducing sugars, acidity, colour (hunter lab), antioxidant activity, total carotenoids, organoleptic quality & total plate count of the treated carrot juice. The juice after packed in glass bottles and after double pasteurization stored under refrigerated conditions. The juice yield increased by 10.8 % over control when pulsed electric field was given to the carrot pieces. An increase in the total soluble solids, total and the reducing sugars & total carotenoids of the juice was observed for pieces treated with pulsed electric field & their better retention was also obtained during the storage. An increased antioxidant activity was detected for juice obtained from PEF treated pieces & pomace, which was maintained throughout the storage period. Acidity of juice remained unaffected with different treatments, however, it increased during storage. The total plate count revealed no significant effect of different treatments on microbial load of juices. No adverse effect of pulsed electric field was observed on the organoleptic quality of the juice. The juice remained acceptable for a time period of 60 days at refrigerated condition.
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    ThesisItemOpen Access
    Utilization of satavar (Asparagus racemosus) and guar gum for the preparation of value added extruded products
    (CCSHAU, 2010) Bhatia, Kirti; Grewal, Raj Bala
    The present study was carried out to utilize the satavar powder and guar gum for the preparation of value added pasta products and ready to eat extruded snacks. The flour and satavar powder were assessed for proximate composition, total dietary fibre, mineral saponins and polyphenols. The effect of incorporation of different levels of satavar powder and guar gum & satavar powder on farinogrphic, pasting characteristic, extensibility of dough and quality evaluation of pasta, noodles and RTE-snacks was studied. Satavar powder contained appreciable amount of fibre, minerals, saponins and polyphenols. Dough development time, stability, time to break down and farinographic quality number increased whereas mixing tolerance index decrease with addition of satavar powder and guar gum along with satavar powder in flour. Increase in peak, trough and break down viscosity and no change in set back, final viscosity, peak time, pasting & gelatinization temperature was noticed with incorporation of satavar powder upto 10%. However, futher increase in level of satavar powder (15%) significantly decreased the peak, trough and break down viscosity. Similar trend was found with addition of guar gum (0.5-1.5%) in pasting characteristics. Significant increase in resistance to extension with incorporation of satavar powder upto 15% and no change in resistance to extension as well as extensibility of dough with the addition of guar gum (0.5-1.5%) along with stavar powder in flour. Mean score of various attributes indicated that pasta and noodles containing 10% satavar powder and RTE-snacks containing 5% satavar powder were ‘liked very much’ by the judge. Incorporation of guar gum either improved or did not change the sensory characteristic in formulation of these products. Increase in hardness, water uptake, swelling index, cooking time and gruel solid loss in water was noticed in pasta & noodles whereas decrease in stickiness of noodles gradual increase in bulk density and hardness and decrease in expansion ratio of RTE snacks with incorporation of satavar powder was observed whereas with incorporation of guar gum along with satavar powder no change in these parameters was noticed. Results indicate that satavar powder upto 10% can be utilized with guar gum for value added of extruded products.
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    ThesisItemOpen Access
    Development and evaluation of ready-to-serve (RTS) drink and squash from bael-mango blends
    (CCSHAU, 2010) Punam; Gehlot, Rakesh
    The present investigation entitled "Development and evaluation of ready-to-serve (RTS) drink and squash from Bael-Mango blends" was carried out with the objectives to standardize appropriate combination of bael-mango blends for preparation of its ready-to-serve drink and squash and also to evaluate storage quality of blended beverages. Fresh bael and mango fruits were analyzed for different physico-chemical parameters. Data show that bael and mango fruit had fruit weight (502 and 351 g), pulp weight (584 and 724 g/kg fruit) and Yield of pulp (58.4 and 72.4%), respectively. Chemical constituents of bael and mango fruits such as TSS, total sugars, reducing sugars and acidity percentage were analyzed to be (28.20 and 17.60%), (16.72 and 13.55%), (4.53 and 6.19%) and (0.39 and 0.45%), whereas ascorbic acid, carotenoids, pectin and total phenols were found to be (17.21 and 53.33 mg/100 g), (45.33 and 4.67 mg/100 g), (2.40 and 0.64%), and (23.66 and 56.15 mg/100 g), respectively. Chemical constituents of the blended beverages were analyzed just after processing and at monthly interval during three months storage period. RTS drink prepared with 20 per cent pulp (25 Bael : 75 mango), 14 per cent TSS and 0.26 per cent acidity was highly acceptable (8.59). Squash prepared with 40 per cent pulp (25 Bael : 75 mango), 50 per cent TSS and 1.0 per cent acidity was found most acceptable (8.60). The comparative study of all the beverages revealed that the beverage blends prepared with 25 Bael : 75 mango pulp ratio were highly acceptable followed by 50 Bael : 50 Mango pulp and 75 Bael : 25 mango pulp ratio. Acceptability of all the beverages prepared from Bael-Mango blends decreased significantly with increase in storage period. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, carotenoids and total phenols decreased significantly in all the beverages during 90 days storage. Ascorbic acid content and total phenols of bael-mango beverage blends increased with the increase in proportion of mango pulp. Carotenoids increase with the increase in proportion of bael pulp in the bael-mango beverage blends. Cost of production was maximum (Rs. 3.05/200 ml) in RTS drink (0 bael : 100 mango) with 20 per cent pulp, 14 per cent TSS and 0.26 per cent acidity and minimum (Rs. 2.39 /200 ml) in RTS drink (100 bael : 0 mango) with 15 per cent pulp, 14 per cent TSS and 0.26 per cent acidity. In squash, cost of production was maximum (Rs. 29.31/700 ml bottle) in blend (0 bael : 100 mango) with 40 per cent pulp, 50 per cent TSS and 1.0 per cent acidity and minimum (Rs. 25.52 /700ml bottle) in the blend (100 bael : 0 mango) with 30 per cent pulp, 50 per cent TSS and 1.0 per cent acidity.
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    ThesisItemOpen Access
    Study on storage of mung bean sprouts
    (CCSHAU, 2010) Goyal, Ankit; Siddiqui, Saleem
    The present investigation was conducted with the objective to enhance shelf life of mung bean sprouts. The sprouts subjected to various treatments viz., pulsed electric field (PEF) (10,000 V for 10s), hot water dip (HWD) (50°C, 2 min), ethanol vapours (1h) and UV-Irradiation (1h); and then stored at room (25±1°C) and low (7±1°C) temperature conditions. The sprouts were analyzed regularly at 24 h interval till end of shelf life for TSS, titratable acidity, ascorbic acid, total phenols, antioxidant activity, polyphenol oxidase activity, non-enzymatic browning, total plate count and overall acceptability. In the present investigation, an apparent increase in protein, fat and ash contents on % dry matter basis was observed in sprouts as compared to raw seeds. Sprout length and weight increased during storage. Sprout lengths of 0.92-3.38 cm at room temperature and 0.88-1.60 cm at low temperature were obtained in 48 h and 120 h, respectively. TSS, ascorbic acid, total phenols and antioxidant activity of sprouts first increased and then decreased significantly during storage, however for acidity, there was a progressive decrease and for non-enzymatic browning and polyphenol oxidase activity a progressive increase with increase in storage period. The trends were similar at room and low temperature storage conditions. Different treatments given to sprouts resulted in differential effect on various parameters. HWD showed higher TSS and acidity than that of control. The ascorbic acid, total phenols and antioxidant activity were maximum in ethanol vapours treated sprouts. The least browning was observed in ethanol treatment. There was a general decrease in polyphenol oxidase activity by various treatments. There total plate count was not significantly affected by various treatments. Overall acceptability under various treatments decreased from 8.5 to 6.2 during storage period of 48 h at room temperature and 9.0 to 6.5 during storage period of 120 h at low temperature. Hot water and ethanol vapour treated sprouts showed higher acceptability than other treatments. Thus, it can be concluded from the present study that mungbean sprouts remained acceptable upto 48 h and 120 h at room and low temperature conditions, respectively. The ethanol vapour and HWD treatments significantly improved the shelf life of mung bean sprouts, both at room as well as low temperature conditions of storage.
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    ThesisItemOpen Access
    Development of flavoured whey-soya milk beverage
    (CCSHAU, 2010) Upadhyay, Neelam; Dabur, Randhir Singh
    The present investigation had been done to use whey in the production of refreshing flavoured whey-soya milk (FWSM) beverage. Whey and soybean are the two valued food materials, gaining lot of importance these days. Neutalized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned, dryed, dehulled, steamed soybean in soya milk extraction plant at about 100±5°C and 1.5±0.1kg/cm2. Double extraction technique was selected for the extraction of WSM on the basis of yield of soymilk, okara and sensory attributes. 10 percent sugar (out of 6, 8 and 10 per cent) and 1.5 percent cocoa powder (out of 1, 1.5 and 2 per cent) were selected on the basis of organoleptic evaluation for the final preparation of the beverage. The beverage was homogenized, crown capped in bottles and autoclaved (15psi/ 15min). FWSM was organoleptically compared with flavoured tonned milk (FTM) and was found to be at par. The physico-chemical properties of FTM were higher than FWSM. The samples of FTM and FWSM were stored at room temperature and analyzed for shelf life study on the basis of physico-chemical changes (tyrosine value, peroxide value and pH) and organoleptic evaluation. The results revealed that the shelf-life of the product (FWSM) is 3 months when stored under ambient conditions.
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    ThesisItemOpen Access
    Permeability and performance of Aloe vera based composite coatings on peeled carrots (Daucus carota)
    (CCSHAU, 2010) Panwar, Sonu; Mishra, Bhawana
    The present investigation had been done to develop the Aloe vera based composite coatings (AvCC) and to evaluate the shelf life of peeled carrots. Three different AvCC formulations having Aloe vera gel viz. 5, 10 and 15%, 0.5% carboxymethyl cellulose (CMC), 5% peanut oil and 2% glycerol monostearate (GMS) were prepared. Glycerol was used as a plasticizer. These coating formulations were analyzed for gas (O2 and CO2) permeability, water vapor transmission rate and viscosity. 15% AvCC had higher viscosity as well as reduced gas permeability and water vapor transmission rate. Uniform healthy peeled carrots coated with AvCC were packed in LDPE (400 gauge) bags and stored at room (14±3°C, 47±8%) and refrigerated (5±2°C, 55±2%) conditions. The samples were analyzed for various parameters viz. physicochemical, microbiological and sensory on every 2nd day under room condition and on every 4th day under refrigerated condition. The results were compared with uncoated unpeeled and uncoated peeled carrots. During storage, at both room and refrigerated conditions, PLW, decay loss, Hunter L value, surface microflora increased while Hunter a and b value, TSS, total sugar, total carotenoids decreased. However, the magnitude was lower at refrigerated temperature. In coated samples, 15% AvCC was most effective in reducing PLW, decay loss, Hunter L a b value, microbial count and retaining higher TSS, total sugar, total carotenoids followed by 10% and 5% AvCC as compared to uncoated peeled carrots. The sensory characteristics viz. color and appearance, texture and overall acceptability of peeled carrots decreased during storage. 15% AvCC was rated higher in sensory scores as compared to other coated samples as well as uncoated peeled carrots while lower than uncoated unpeeled carrots. The results obtained in the present investigation indicated that peeled carrots coated with 15% AvCC were best in quality till 12 and 24 days of storage at room and refrigerated temperature, respectively.
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    ThesisItemOpen Access
    Process standardization of whey-soya milk dahi
    (CCSHAU, 2010) Rathi, Mamta; Dabur, Randhir Singh
    The present investigation was undertaken to use whey in the production of nutritious whey-soymilk dahi. Nuetralized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned, dryed, dehulled, steamed soybean by using soya milk extraction plant. Whey-soya milk was extracted having whey: soya ratio of 5:1. It was further diluted with whey to get different whey: soya ratio i.e. 9:1, 8:1, 7:1 and 6:1. To set dahi, these ratios of whey-soya milk were fortified with skim milk powder to the tune of 16, 18 and 20 percent total solids. Dahi was prepared by inoculating all the whey: soya ratios of milk with vita brand of dahi and result revealed that whey-soya milk having whey: soya ratio 5:1 with 20 percent total solids was found most appropriate for preparation of dahi on the basis of time taken for firmly setting of dahi (5 hrs) and organoleptic evaluation scores (7.7 on 9 point hedonic scale). Whey-soya milk dahi organoleptically was found to be at par with milk dahi (control). Whey-soya milk dahi and milk dahi samples were stored at refrigeration temperature and evaluated for changes in physic-chemical and sensory parameters at an interval of two days up to 10 days. It was concluded from the results, whey-soya milk dahi and milk dahi could be stored up to 10 days with good organoleptic quality.
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    ThesisItemOpen Access
    Preparation of beverage from kinnow (Citrus reticulata) juice and whey
    (CCSHAU, 2010) Soni, Jyoti; Yadav, B.S.
    The present investigation entitled “Preparation of beverage from Kinnow (Citrus reticulata) Juice and Whey” was carried out with the objectives to develop nutritious kinnow-whey beverage and to evaluate organoleptic and keeping quality of blends. The kinnow was analyzed for its physico-chemical characteristics and juice was extracted by screw type extractor. The kinnow-whey blends were prepared in different proportions with addition of 0.2% carboxymethylcellulose and 100ppm and 200ppm sodium benzoate. Kinnow-whey blends were pasteurizated at 85°C for 20 min. The pasteurized blends were stored at refrigeration temperature for two months. Chemical constituents of blends were analyzed at the interval of fifteen days during the storage period. The acceptability of the product did not decreased significantly with increase in storage period and was acceptable after two months of storage at refrigeration temperature. During storage TSS, ascorbic acid, trubidity, total sugars decreased whereas acidity, reducing sugars and total microbial count increased while there was no effect on calcium and phosphorus and organoleptic quality. The blend containing 80% kinnow juice, 15% TSS and 20% whey was found to have highest overall acceptablility (7.97 on a 9-point Hedonic scale).
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    ThesisItemOpen Access
    Supplementation of liquorice (Glycyrrhiza glabra) powder for the preparation of guava toffee
    (CCSHAU, 2010) Taruna; Garg, M.K.
    The present investigation entitled “Supplementation of mulhatti (Glycyrrhiza glabra L.) powder for the preparation of guava toffee” was carried out with the objectives to study the effect of different composition on the quality on guava toffee and to study the effect of storage on the quality of toffee. Fresh guava fruits were analyzed for different physicochemical parameters. average fruit weight (71g), pulp recovery (72%), pulp weight (720g/kg fruit), total soluble solids (10.33%), total sugars (6.83%) and reducing sugars (3.5%), acidity (0.45%), pectin (0.85%), total phenols (2.40mg/100g) , ascorbic acid (155 mg/100g), moisture content (80.25%), pectin (0.85 mg/100g) were recorded in fresh guava . The mulhatti powder had 7.2% of glycyrrhizin content, 48.35% of moisture content, fineness modulus was found to be 1.77, and average particle size was 0.027 mm. Quality of toffees was studied after processing and during storage period of three months at interval of 15 days. It was concluded that the overall acceptability of toffees decresed with increased period of time .Toffees prepared by 1kg pulp, 600 sugar, 100 g butter and glucose, 150 g skim-milk powder, 40 g of mulhatti powder was most acceptable followed by toffee having 30 g of mulhatti powder with 1 kg of guava pulp. Acceptability of all treatments decreased with increase in storage time. Total soluble solids, total and reducing sugars of guava-mulhatti toffee increased significantly during three months of storage period. Acidity decreased significantly in guava-mulhati toffee during storage period. Total phenols of guava-mulhati toffee also decreased significantly during storage period.