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M. Sc. Dissertations

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20136
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Subject: Food Science and Technology × End date: 2013 × Start date: 2013 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 6 of 6
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    ThesisItemOpen Access
    Effect of temperature on the development of cricket ball syndrome during storage of guava under modified atmosphere
    (CCSHAU, 2013) Jitender Singh; Siddiqui, Saleem
    The present investigation entitled “Effect of temperature on the development of cricket ball syndrome during storage of guava under modified atmosphere” was carried out with uniform size fruits of guava cv. L- 49. The healthy and uniform fruits of guava cv. L-49 were harvested from rainy season crop at green mature stage and packed in sealed non-perforated poly ethylene bags to create modified atmosphere (MA). Control fruits were packed directly in corrugated fibre board (CFB) boxes with news paper lining. The fruits under both the treatments were stored at 100C, 200C, 300C and room temperature (RT 32± 30C, 63% RH). The sampling was done on every alternate day up to 14 days of storage for various parameters. The fruits packed in modified atmosphere packaging showed lower PLW, ripening percentage and decay loss than control fruits. As storage temperature increased, PLW, ripening percentage and decay loss also increased. Under MA, no decay loss and ripening were observed in the guava fruits stored at 100C, while it was evident by 6th day for fruits stored at 300C and RT and by 10th day at 200C. There was higher retention of chlorophyll content, ascorbic acid, and antioxidant activity in fruits under MA w.r.t. control and at low temperature as compared to the fruits stored at higher temperature. The fruits under MA were better than control in terms of their TSS, acidity and ascorbic acid contents. The fruits at RT under modified atmosphere retained acceptable scores for colour, taste, aroma and overall acceptability up to 6th day while control fruits were acceptable only upto 2nd day of storage. At 10oC temperature, however, acceptable scores were observed upto 14th day of storage for fruits both under control and modified atmosphere conditions. The cricket ball syndrome was not observed in fruits stored under control conditions at various temperatures. Cricket ball syndrome, however, was observed only in fruits under modified atmospheres, as they remained green and hard throughout the storage period and at all the temperatures. Based on the results obtained in the present investigation, it can be concluded that, packing of guava fruits cv. Lucknow-49 in sealed poly ethylene bags to create modified atmosphere and storing them at various temperatures did not prove effective in enhancing the shelf life due to development of cricket ball syndrome. The control fruits, however, can be stored upto 14 days at 10oC as against 2 days at room temperature.
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    ThesisItemOpen Access
    Development and evaluation of cheese and toffee from Guava-Mango blends
    (CCSHAU, 2013) Sucheta; Gehlot, Rakesh
    The present thesis entitled “Development and evaluation of cheese and toffee from GuavaMango blends” was carried out with the objectives to standardize appropriate combination of guavamango blends for preparation of cheese and toffee, and also to evaluate the storage quality of blended products. Guava and mango fruits were analyzed for different physico-chemical parameters. Data show that guava and mango fruits had average fruit weight (126 and 616 g) and pulp weight (838 and 695 g/kg fruit), respectively. Chemical constituents ofguava and mango fruits such as TSS, total sugars, reducing sugars and acidity were found to be (9.6 and 17.76%), (7.10 and 14.51%) (3.60 and 6.08%) and (0.67 and 0.42%) whereas ascorbic acid, carotenoids, pectin and total phenols were analyzed to be (82.5 and 17.5 mg/100 g), (N.D and 2.54 mg/100 g), (0.94 and 0.54%) and (110 and 53.1 mg/100 g), respectively. Chemical constituents of blended products were analyzed just after processing and at monthly interval during three months storage period. Total sugars, reducing sugars and browning increased significantly, while ascorbic acid, carotenoids and total phenols decreased significantly in guava-mango cheese and toffee during three months storage. Texture (N) of guava-mango cheese decreased, while that of guava-mango toffee increased significantly during storage period. Cheese prepared with (80 guava : 20 mango) and toffee prepared with (60 guava : 40 mango) blends were highly acceptable. Acceptability of guava-mango cheese and toffee prepared from guava-mango blends decreased significantly with the increase in storage period. Cost of production of guava-mango cheese and toffee was maximum in 0 guava : 100 mango blendand minimum in 100 guava: 0 mango blend.
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    ThesisItemOpen Access
    Study on the shelf life and nutritional quality of cowpea (Vigna unguiculata L. Walp) and moth bean (Phaseolus aconitifolius Jacq.) sprouts
    (CCSHAU, 2013) Arora, Simran; Siddiqui, Saleem
    The present investigation was conducted with the objective to enhance shelf life of cowpea and moth bean sprouts. The sprouts The cowpea and moth bean sprouts were obtained by soaking the seeds for 24 h at 25±1°C in a sprout maker and then subjected to various treatments viz., hot water dip (HWD) (50°C, 2 min), ethanol vapours (30 h) and UV-Irradiation (1h). After giving the treatments to sprouts, they were packed in plastic glasss, wrapped with perforated cling films and then stored at room (25±1°C) and low (7±1°C) temperature conditions. The cowpea sprouts developed strong off-flavour within one day of storage hence storage experiment could not be carried out. The moth bean sprouts were analyzed regularly at 24 h interval till end of shelf life for sprout length, sprout weight, ascorbic acid, antioxidant activity, polyphenol content, phytic acid, total plate count and overall acceptability. In the present investigation, an apparent increase in protein, 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 1.53-2.33 cm at room temperature and 1.57-2.11 cm at low temperature were obtained in 48 h and 120 h, respectively. Ascorbic acid and antioxidant activity of sprouts first increased and then decreased significantly during storage, however for polyphenol and phytic acid, there was a progressive decrease with increase in storage period. The trends were similar at room and low temperature storage conditions. Total sugars and reducing sugars increased with increase in storage period. Different treatments given to sprouts resulted in differential effect on various parameters. The ascorbic acid and antioxidant activity were maximum in ethanol vapours treated sprouts. All the treatment resulted in slight but significantly higher total and reducing sugars in sprouts with respect to control. All the treatments resulted in significant reduction in polyphenol and phytic acid content. The least polyphenol and phytic acid was observed in UV treated sprouts. There total plate count was not significantly affected by various treatments. The sprout continued to show acceptable scores upto 24 h at room temperature and 96 h at low temperature storage conditions. Hot water treated sprouts showed higher acceptability than other treatments. Thus, it can be concluded from the present study that keeping quality of moth bean sprouts can be maintained upto 48 h at room temperature and 120 h at low temperature, as against 24 and 96 h, respectively under control conditions by subjecting the sprouts to hot water dip treatment of 500C for 2 min.
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    ThesisItemOpen Access
    Development of convenient and nutritious extruded snacks using cereals, pulses and vegetables
    (CCSHAU, 2013) Yudhbir Singh; Grewal, Raj Bala
    The present study was carried out to develop convenient and nutritious extruded snacks using cereals, pulses and vegetables. The corn, pearl millet, kidney bean, green gram, carrot and mushroom were assessed for proximate composition, iron, zinc, total dietary fibre and antinutritional factors. Corn and carrot were also analyzed for total carotenoids. The effect of incorporation of different levels of pearl millet, pulses flour and vegetables powder on pasting properties, water absorption, extensibility of dough and quality of RTE-Snacks was studied. Carrot and mushroom contained appreciable amount of minerals and total dietary fibre. Mushroom contained highest protein content among selected cereals, pulses and vegetables. No change in peak time, pasting and gelatinization temperature whereas decrease in peak, trough, setback, final and breakdown viscosity was noticed with incorporation of pulses flour (5-25%) either kidney bean or green gram as well as vegetables powder (2-10%) either carrot or mushroom. in composite flour (cereal mix flour containing pulse flour) whereas addition of pearl millet in the flour resulted in increase of viscosity parameters. No change in extensibility of dough but increase in force require to break dough was witnessed by addition carrot powder (2-10%) in composite flour whereas with incorporation of pulse flour either carrot or kidney bean in cereal mix flour (corn: pearl millet 70;30) and mushroom powder (2-10%) in composite flour decreased the force require to break dough. Increase in bulk density, hardness and decrease in expansion ratio and sectional expansion index (SEI) was observed with incorporation of pearl millet, pulse flour in cereal mix flour and vegetable powder in composite flour. Mean score of sensory sensory characteristics that 30% pearl millet flour in corn flour , 20% kidney bean and 15% green gram flour in cereal mix flour, carrot and mushroom powder up to 10% in composite flour (containing 15% kidney bean flour) whereas 10% carrot and 6% mushroom powder in composite flour (containing 10% green gram flour) can be incorporated. Results indicates that HQPM, pearl millet as well as pulses such as kidney bean or green gram along with vegetables (carrot or mushroom) can be used for the preparation of nutritionally superior value added RTE extruded snacks.
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    ThesisItemOpen Access
    Development and evaluation of jam and chutney from guava-jamun blends
    (CCSHAU, 2013) Bhardwaj, Rashmi; Gehlot, Rakesh
    The present research work entitled “Development and evaluation of jam and chutney from Guava-Jamun blends” was carried out with the objectives to standardize appropriate combination of guava-jamun blends for preparation of jam and chutney, and also to evaluate the storage quality of blended products. Guava and jamun fruits were analyzed for different physico-chemical parameters. Data show that guava and jamun fruits had average fruit weight (124.7 and 5.27 g) and pulp weight (883.9 and 674.7 g/kg fruit), respectively. Chemical constituents of guava and jamun fruits such as TSS, total sugars and reducing sugars were found to be (9.07 and 8.47%), (7.30 and 5.92%) and (2.62 and 4.57%), whereas acidity, pH, ascorbic acid, anthocyanins, pectin and total phenols were analyzed to be (0.57 and 1.15%), (3.71 and 3.38), (85.80 and 18.20 mg/100 g), (N.D. and 134.9 mg/100 g), (1.11 and 0.86%) and (117.06 and 220.9 mg/100 g), respectively. Chemical constituents of blended products were analyzed just after processing and at monthly intervals during three months storage period. Total soluble solids, total sugars, reducing sugars and pH increased significantly, while acidity, ascorbic acid, anthocyanins and total phenols decreased significantly in guava-jamun jam and chutney during three months storage. Jam prepared with (40 guava:60 jamun) and chutney prepared with (60 guava:40 jamun) blends were found highly acceptable. Acceptability of guava-jamun jam and chutney decreased significantly with the increase in storage period. Cost of production of guava-jamun jam and chutney was recorded maximum in 0 guava:100 jamun blend and minimum in 100 guava:0 jamun blend.
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    ThesisItemOpen Access
    Comparison of solvent and microwave methods for extraction of essential oil
    (CCSHAU, 2013) Sunil Kumar. H.C.; Garg, M.K.
    The present study was carried out to study the comparison of solvent and microwave methods for extraction of essential oil from cardamom. The microwave assisted extraction unit was designed by modification of ordinary microwave as per the requirement of study. The whole cardamom was assessed for proximate composition, moisture, protein, total fat, crude fibre, total ash and acid insoluble ash. The optimization of designed microwave assisted extraction (MAE) unit for extraction of essential oil from cardamom (10g) using specified quantity of various solvents like water (100ml), ethanol and hexane (25ml) were used. In this extraction process as power increased time required for complete extraction of essential oil (0.5-0.6 ml) decreased in all solvents. MAE water extraction required more time compared to MAE ethanol and hexane. Among the solvent, MAE ethanol required less time compared to hexane and the minimum 7.5 minute time was observed at 400W power while maximum 22.3 minute time at 100W power during essential oil extraction by MAE. The extracted cardamom essential oil by different method was analysed by gas chromatography – mass spectroscopy (GC-MS). These GCMS results of MAE extracted oil were compared with HD and SE extracted oil and the extracted cardamom oil contained different range of several cardamom flavour compounds. Among that flavour compounds 1, 8-cineole and α-terpinyl acetate oxygenated compounds were major. These compounds were ranged from 16 - 26% in 1, 8- cineole and 34 – 52% in α-terpinyl acetate. Based on the flavour compound extraction, MAE extracts contained more oxygenated compounds and less monoterpene compounds compared to HD and SE methods. The physicochemical property was analysed for all different method extracted oil, density ranged from 0.933-0.920 g/cm3, refractive index 1.463 to 1.438 and all were found soluble in 5ml of 70% ethanol. The chemical property like peroxide value and iodine value was not detectable in extracted essential oil, whereas acid and saponification value was detected in the range of 0.37 – 0.67mg/g and 102-108 respectively. The colour and odour was described as pale yellow to colour less with sweet aromatic, slightly camphoraceous odour, and strong aromatic taste in extracted cardamom essential oil. Mean score of sensory attribute indicate that MAE was best. MAE extracted oil was stored for three months and observed that 1, 8-cineloe increased while α-terpinyl acetate decreased during storage. Hence it was found that MAE extraction of cardamom essential oil was better than the SE and HD extraction, regarding time, solvent utilization, energy and quality of essential oil.