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ThesisItem Open Access Evaluation of wheat varieties and development of high fiber biscuits(CCSHAU, 2004) Suruchi Singh; Grewal, R.B.The present study was conducted with the objectives to evaluate different wheat varieties and to develop high fibre biscuits. Ten wheat varieties were taken from plant breeding section of CCS HAU, Hisar. Wheat varieties were analyzed for physical, chemical, functional and rheological characteristics. Biscuits were prepared from flour of these varieties and analyzed for sensory and physical attributes. On the basis of sensory and physical characteristics the wheat varieties were selected for preparation of high fibre biscuits. The fiber sources viz., wheat bran, guar gum, chickpea husk and isabgol were used for preparation of high fiber biscuits. These fiber sources were also analyzed for proximate composition and total dietary fiber. Physical evaluation indicate that C-306 had maximum 1000 kernel weight. Grain density was highest for UP-2425 and minimum for HD-2627. C-306 had maximum test weight and grain hardness whereas WH- 711 and WH-912 had minimum. Chemical evaluation revealed that protein, gluten and crude fiber content was highest in WH-291, UP-2425 and WH-595. Total dietary fiber was maximum in WH-283 and minimum in WH-912. Similarly, functional properties such as water absorption capacity, sedimentation value, pelshenke value, dough development time, stability and mixing tolerance index. varied among varieties studied. Sensory and physcial evaluation of biscuits prepared from these varieties indicated that sweet biscuits prepared from HD-2687 and WH-711 whereas sweet 'n' salty biscuits prepared from UP-2425 were most acceptable. Hence, different fiber sources were incorporated in WH-711 and UP-2425 for preparation of high fiber sweet and sweet 'n' salty biscuits, respectively. Sensory and physical evaluation of high fiber biscuits indicated that upto 40% wheat bran, 2% guar gum, 10% chickpea husk and 10% isabgol can be added in sweet biscuits whereas upto 20% wheat bran, 1% guar gum, 10% chickpea husk and 10% isabgol can be incorporated in sweet 'n' salty biscuits. Significant increase in spread ratio and no adverse effect on sensory parameters of biscuits were found with use of above mentioned levels of different fiber sources. Results of study indicate that these fiber sources can be successfully incorporated in biscuits to a certain extent without adversely affecting sensory and physical characteristics of biscuits.ThesisItem Open Access Processing of Black Gram (Vigna mungo L) for quick cooking(CCSHAU, 2004) Ajay Kumar; Rajendra SinghThe present work was undertaken for development of process for fast cooking of black gram (whole and splitted). The quick cooking black gram dhal was evaluated for sensory quality after processing and storage for two months in different packaging materials at room temperature. Black gram (whole and splitted) grains were procured from local market. Black gram (whole and splitted) grains were soaked in distilled water and salt solution (1.5 % sodium bicarbonate, 0.5% sodium carbonate, 0.75% citric acid) for 12 hrs. Water uptake and solute losses during soaking were determined. After soaking the samples were cooked by different methods viz. microwave coking, steam cooking, pressure-cooking, vat cooking. Cooking time and solute losses were recorded. After cooking, samples were dried by cabinet drying and fluidized bed drying at 600C. After drying the samples were analyzed for grain hardness, cooking time, hydration and dispersion. . Whereas, salt soaked black gram (splitted) showed significantly lower cooking time than water soaked black gram (splitted) dhal. But in case of whole grains no effect of salt soaking on cooking time of instantized dhals was found. So water soaking was considered for instantization. Cabinet drying was found best suited for dying of cooked dhal. Treatments showed significant decrease in fat and protein and ash. The best combination was then packed in different packaging material viz. polypropylene, aluminum foil-polyethylene laminated pouches, polyethylene, and glass jar and stored for two months at room temperature. After two months the samples were analyzed for cooking time. It was observed that cooking time significantly increased after two months storage at room temperature, non-significant changes in sensory quality of products were observed. Steam precooked black gram dhal had better hardness, less cooking time, less dispersion, sufficiently higher hydration. Thus, salt soaking, steam cooking and cabinet drying was concluded as best treatment for development of quick cooking splitted black gram dhal and water soaking, steam cooking, and cabinet drying in whole black gram dhal.ThesisItem Open Access Microbiological quality of common sweets from Hisar city(CCSHAU, 2007) Agarwal, Nisha; Yadav, B. S.Sweets are common delicacies prepared and consumed since ages. These contains sugar and in many cases are supplemented with milk solids. Being rich sources of nutrients and high water activity, these products are extremely vulnerable to contamination with spoilage and pathogenic organisms if subjected to advertent and inadvertent abuse during different stages of their processing, storage and serving. Rasmalai, Gulabjamun, Pedha, Burfi and Boondi were investigated for Total Plate Count (TPC) using Plate Count Agar, Yeast and Mold Plate Count (YMPC) using Potato Dextrose Agar (PDA), staphylococcal count using Baird Parker Agar (BP Agar) and coliform count using Mac Conkey Broth by Most Probable Number (MPN) technique. Pour Plate Technique was followed in all the plate counts. Three samples of each product were collected with one sample out of three from a standard shop and one from a local shop. All the samples procured from standard shop were found to be of better quality as compared to the local shop except for Rasmalai where no considerable difference was found. All the counts were found to be highest for Rasmalai and least for Gulabjamun. Staphylococcal count was found considerably high in all the samples. The TPC, YMPC, staphylococcal count and coliform count increases at a faster rate when stored for 2 days at room temperature compared to 5 days storage at refrigeration temperature.ThesisItem Open Access Thermal processing of aonla juice(CCSHAU, 2007) Rajni Singh; Rajendra SinghThe study was conducted on aonla juice to standardize a time-temperature combination for thermal processing of aonla juice with minimum losses in ascorbic acid content. The various physico-chemical characteristics of fresh aonla juice, heat treated aonla juice and stored juices were studied. The aonla fruit yielded about 32% pulp and 52% clarified juice with 9.9% TSS, 2.9% acidity, 3.2% tannins, 426 mg/100g ascorbic acid and a pH of 2.45. This aonla juice was heat treated at different temperatures viz. 600C, 700C, 800C and 900C for different time periods viz. 5, 10, 15 and 20 min. for 600C & 700C and 1, 3, 5 and 10 min. for 800C and 900C. These heat treated juices were analyzed for various physico chemical characteristics and yeast and mold count. On the basis of this study two best combinations were selected viz. 800C/3 min. and 700C/15 min. which had minimum losses in ascorbic acid content upon thermal processing and negligible yeast and mold growth. These combinations were used for storage study of 2 months at room temperature. During storage, ascorbic acid and acidity decreased whereas browning increased. There was no significant growth of yeast and mold even after two months of storage of heat treated juices. Thus the study indicated that considering the destruction of yeasts and molds and retention of vitamin C content of the juice, processing of aonla juice at 800C/3 min. and 700C/15 min. were found suitable.ThesisItem Open Access Preparation of ready to serve from Kinnow and carrot blends(CCSHAU, 2007) Vijender Singh; Rajendra SinghThe present investigation entitled “Preparation of ready to serve from kinnow and carrot blends” was carried out during 2006-2007 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, with the objectives of development of RTS by blending kinnow and carrot juice and to evaluate the nutritional and organoleptic quality of kinnow and carrot juice blends. The fresh kinnow fruits and carrot were analyzed for different physicochemical parameters. Data showed that kinnow yielded 45% juice and ithad 10.50B TSS, 0.71% acidity, pH 3.9, 28 mg/ 100 ml of ascorbic acid and 0.8 mg/100 ml of β-carotene and carrot yielded 42% juice with 80B TSS, 0.13% acidity, 12.2mg/100ml of ascorbic acid and had pH 6.5 and 6.6 mg/ 100 ml of β-carotene. The blends were prepared from various combinations and selected combination of carrot-kinnow (80:20) with acidity 0.3% were processed, in bottle pasteurized and stored in crown cork bottles. It was analysed at fortnightly interval over a period of 2 months. The RTS prepared of different TSS are nutritionally and organoleptically similar, however, RTS with TSS of 14% is more acceptable as compared to its counterpart with 13% TSS. Acceptability of both the blends decreased during storage period of 2 months. TSS of these two blends remained constant, the pH, color, browning, and bacterial spore count increased while acidity, ascorbic acid, β-carotene, viscosity and turbidity decreased. There was no significant change observed in organoleptic quality of blends during storage and blends remained acceptable up to 2 months of storage. Thus the study indicated that the carrot and kinnow (80:20) juice can be satisfactorily blended to make a ready to serve beverage (juice) without any appreciable loss of nutritional and organoleptic qualityThesisItem Open Access Utilization of bael (Aegle marmelos Correa.) fruit for wine making(CCSHAU, 2007) Sagar, Vidya; Yadav, B.S.The present investigation entitled “Utilization of bael (Aegle marmelos Correa.) Fruit for wine making” was carried out during the year 2006-2007 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar with an objective to explore the possibility of the development of a palatable bael wine. During the study bael pulp was for analyzed for TSS, Total and Reducing sugars, Total acidity, pH and Phenols. Wines fermentation was carried out at 20° C and 25° C keeping the pH level of the must 4.0 and 5.0. During the fermentation process fall in degree brix and alcohol formed was observed at different time intervals. After the fermentation the wines were stored at refrigerated temperature. Wines were analyzed for different parameters like alcohol, acidity and total phenols during storage period at specified time intervals i.e. 0, 30, 60 days. Time forfermentation completion at 250 C temperatures was less as compared at to that at 200 C temperatures. Total acidity, total phenols increased whereas alcohol decreased with increase of pH of fermentation medium. During storage of wine acidity and alcohol increased slightly and the total phenol contents decreased. Wines thus prepared were of moderate liking organoleptically, possibly due to presence of more astringency in the finished products.ThesisItem Open Access Development and evaluation of cheese and toffee from bael-guava blends(CCSHAU, 2007) Reena; Gehlot, RakeshThe present investigation entitled “Development and evaluation of cheese and toffee from bael-guava blends” was carried out with the objectives to standardize appropriate combination of bael-guava blends for the preparation of cheese and toffee and also to evaluate nutritional constituents and organoleptic quality of processed products during storage. Fresh bael and guava fruits were analyzed for different physico-chemical parameters. Data showed that bael and guava fruit had fruit weight (624 and 76g), pulp weight (656 and 923g) and peel weight (307g/kg fruit), pulp: peel ratio (2.13) and seed percentage (4.10 and 2.44%), respectively. Chemical constituents of bael and guava fruits such as moisture content, TSS, total sugars and reducing sugars percentage were found to be (57.80 and 82.10%), (35.70 and 12.70%), (17.30 and 7.66%) and (4.83 and 3.08%), whereas, acidity, pH, ascorbic acid, crude fibre, pectin and total phenols were analyzed to be (0.43 and 0.46%), (4.58 and 4.43), (14.33 and 158mg/100g), (3.37 and 2.52%), (2.42 and 0.87%) and (26.35 and 2.17mg/100g), respectively. Nutritional constituents of prepared products (cheese and toffee) were studied after processing and during storage period (two months) at monthly interval. It was concluded from the present investigation that overall acceptability of all products increased by blending guava pulp with bael pulp in comparison to bael or guava pulp used alone for preparation of cheese and toffee. Cheese prepared with 1 kg pulp (50 bael :50 guava) was highly acceptable (8.70) followed by (75 bael : 25 guava) with 8.52 scores. Toffee prepared with 1 kg pulp (50 bael : 50 guava) was also highly acceptable (8.75) followed by (75 bael : 25 guava) with 8.58 scores. The comparative study of all the products revealed that cheese and toffee blends prepared with 50 bael : 50 guava pulp ratio were highly acceptable followed by 75 bael : 25 guava pulp and 25 bael : 75 guava pulp ratio. Acceptability of all the products prepared from bael-guava blends slightly decreased with the increase in storage period. Total and reducing sugars increased, whereas, acidity, ascorbic acid and total phenols decreased in all the products during storage period. Ascorbic acid content of blended products showed an increasing trend with increase in proportion of guava pulp in the blends. In bael-guava cheese, cost of production was maximum (Rs. 62.10/kg) in (100 bael : 0 guava) and minimum (Rs. 55.94/kg) in (0 bael:100 guava). In bael-guava toffee, cost of production was maximum (Rs. 71.68/kg) in (100 bael : 0 guava) and minimum (Rs. 69.48/kg) in (0 bael :100 guava).ThesisItem Open Access Storage of guava under short term modified atmosphere conditions(CCSHAU, 2007) Saini, Amit Kumar; Siddiqui, SaleemThe fruits of guava from winter season crop were harvested at green matured stage, packed in corrugated fiber boxes (control) and in sealed 300 gauge LDPE bags to create various MA conditions viz., MA (air), 100% vacuum, 50% vacuum, 75% N2 + 25% air ( 5-6% O2). The fruits were kept in these respective MA conditions for 2, 4, 6 and 8 days, and after these differential periods, were unpacked and stored similar to control. Fruits under all the treatments were stored at room temperature (20+2oC; 63+3% RH) for 12 days and sampled at every alternate day for various physiological and biochemical parameters. It was observed that packing guava fruits in sealed poly bags brought down O2 concentration inside the bags to 0.1 % and elevated CO2 concentration to > 50% within two days of storage. The PLW of the fruits was reduced drastically by all MA treatments. All the MA conditions were equally effective except that higher PLW was observed in fruits subjected to MA (air) for 2 days. The ripening of fruits was reduced by all MA conditions, most effective being the 100 % vacuum treatment. More the duration of MA, more is the reduction in ripening. MA conditions did not show any decay loss up to 8th day of storage but develop brown patches on the top and bottom surface at later storage periods. The incidence of such patches was least in 100% vacuum packed fruits. There decrease in flesh firmness of the fruits was rapid and progressive in control fruits but there was slower decrease in firmness of fruits under various MA conditions. Under longer durations of storage ( > 2 days) in 100% vacuum and MA (air), the fruits became excessively hard. The acidity of the fruits was higher in MA than control, maximum being observed for fruits exposed to 100% vacuum followed by MA (air), while it was minimum in 75% nitrogen. The increasing duration of exposure to MA resulted in higher acidity of the fruits. There was higher retention of ascorbic acid during storage in fruits exposed to various MA conditions, however, no consistent trend was observed in the magnitude of retention of ascorbic acid during storage under various MA conditions. There was increase in ethanol and acetic acid contents of the fruits under MA conditions and during storage. Longer the duration of MA, more is the accumulation of ethanol and acetic acid. Based on the results obtained in the present investigation, different MA conditions effectively reduced PLW, decay loss, ripening and softening of fruits during storage. However, excessive hardening, reduced TSS and development of off-flavour due to accumulation of acetic acid and ethanol in the fruits exposed to MA conditions, particularly the longer durations, and under 100% vacuum and MA (air) conditions, the organoleptic quality of the stored fruits was low and unacceptable. Hence, these treatments can not be regarded as effective treatments to enhance the shelf life of guava fruits. However, the fruits exposed to short duration of 2 days under these MA conditions showed enhanced shelf life by about 4 days over control showing shelf life of 8 days at room temperature.ThesisItem Open Access Development of ready-to-serve spiced paneer(CCSHAU, 2007) Gupta, Neha; Dabur, R.S.The present investigation was carried out to standardize the technology of ready-to-serve (RTS) spiced paneer and monitor the sensory, physico-chemical and microbiological changes during storage. Two categories of spiced paneer were prepared by marinating the paneer cubes with different levels of ginger+garlic and red pepper+black pepper separately in thick curd with cumin, coriander, salt and sugar. Selected two formulations were left for 60, 120 and 180 minutes for maturation. Marinated paneer samples were packed in multilayer polyethylene pouches and given heat treatment at 15 psi for 10, 15 and 20 minutes. The RTS spiced paneer formulations were stored at room temperature (16-25°c) and samples were drawn for analysis on 0th day, 15th day and 30th day respectively to observe the sensory, physico-chemical and microbiological changes during storage. On the basis of sensory attributes two best formulations i.e. 10 per cent ginger + 5 per cent garlic and 1.25 per cent red pepper + 0.25 per cent black pepper, 60 minutes as maturation time and 10 minutes heat treatment time were selected. Sensory evaluation revealed that RTS spiced paneer, when freshly prepared was ‘liked very much’ by the judges in both the categories (with and without heat treatment). After 15 days of storage, scores were around 6.0 and above, which means the samples were ‘liked slightly’ by the judges and thereafter scores decreased and judges found the samples to have an off-flavour and were therefore rejected. Moisture content and pH had shown a decreasing trend while free fatty acid (% oleic acid) and acidity (% lactic acid) had shown an increasing trend during entire period of storage for all the paneer samples. During storage period, standard plate count increased to the level of almost 4 log cycle whereas spore former count increased at the rate of one log cycle in all the paneer samples. It was concluded from the results that both the formulations of RTS spiced paneer had 15 days shelf life at room temperature.