Thumbnail Image

M. Sc. Dissertations

Browse

2011 - 201637
Reset filters
Subject: Food Science and Technology × Start date: 2011 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 9 of 37
  • Thumbnail Image
    ThesisItemOpen Access
    Enhancement of shelf life of minimally processed bitter gourd (Momordica charantia L.)
    (CCSHAU, 2011) Yadav, Swati; Siddiqui, Saleem
    The present investigation was conducted with an objective to enhance shelf life of minimally processed green bitter gourd var. Pusa Domausmi. Bitter gourd were procured from the local market, washed, sliced and were given seven different spray treatments viz., distilled water, citric acid (0.5%), ascorbic acid (0.5%), magnesium chloride (0.5%), calcium chloride (2%) and coconut water. Untreated slices served as control. The bitter gourd slices were then packed and stored at ~12°C and analyzed every alternate day for various parameters. An increase in the physiological loss in weight (PLW), total soluble solids (TSS), total sugars, total phenols & total carotenoids was observed for bitter gourd slices during storage. However, the antioxidant activity and contents of chlorophyll and ascorbic acid decreased, while acidity was significantly not affected during storage. The pre-storage treatments given to bitter gourd slices affected various parameters differently. Maximum retention of PLW and chlorophyll was observed by CaCl2 and citric acid treatments, carotenoids were lower in citric acid, TSS and total sugars equally reduced by all the treatments, while higher antioxidant activity was for citric acid and ascorbic acid treated slices. There was a gradual increase in total plate count for bitter gourd slices with increase in storage period. During storage, microbial counts increased and reached to 1.6x109 cfu/g on 10th day in magnesium chloride treatment. The slices under all the treatments remained acceptable upto 8th day of storage, however, were not acceptable at later storage period of 10 days. Colour and appearance, aroma and texture scores also exhibited similar trend. Throughout the storage period, citric acid treated slices retained better acceptability with respect to other treatments. Thus, from the results obtained from the present investigation, it can be concluded that bitter gourd slices packed in plastic trays and covered with cling film can be stored upto 8 days at ~ 12oC. Spray application of 0.5% citric acid solution reduced the weight loss, improved the overall acceptability and maintained the nutritional quality of the slices with respect to control.
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of ashwagandha (Withania somnifera) and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Bishnoi, Jyoti Prabha; Grewal, Raj Bala
    The present study was carried out to utilize the Ashwagandha powder and guar gum for the preparation of value added pasta products and ready-to-eat snacks. The flour, maize grits and Ashwagandha powder were assessed for proximate composition, total dietary fibre and minerals. Ashwagandha root powder was assessed for total phenols, flavones and anti- oxidant activity. The effect of incorporation of different levels of Ashwagandha powder and guar gum along with Ashwagandha powder on quality of pasta, noodles and RTE-Snacks was studied. Ashwagandha root powder extract contained appreciable amount of total phenols, flavones which are responsible for its antioxidant activity. No change in peak time, pasting and gelatiniztion temperature whereas decrease in peak, trough, setback, final and breakdown viscosity was noticed with incorporation of Ashwagandha powder (2-6%) whereas addition of guar gum (0.5-1.5%) along with Ashwagandha powder in the flour resulted in increase of viscosity parameters while no change in peak time, pasting and gelatiniztion temperature was observed. No change in extensibility of dough but increase in resistance to extension of dough was witnessed by addition Ashwagandha powder (2-6%). Similar results were noticed with addition of guar gum. Hardness of raw pasta and noodles, water uptake, swelling index and cooking time increased with level of Ashwagandha powder and guar gum + Ashwagandha powder. Mean score of sensory attribute indicate that Ashwagandha powder can be incorporated upto 4% in pasta and RTE-Snacks and 6% in noodles. Higher level leads to bitterness and after taste in products. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Results indicate that Ashwagandha can be processed to powder that can be utilized with guar gum for value addition of extruded products.
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.
  • Thumbnail Image
    ThesisItemOpen Access
    Suitability of different varieties of okra (Abelmoschus esculentus (L.) moench) for dehydration and frozen storage
    (CCSHAU, 2011) Sharma, Amit; Rajendra Singh
    The present investigation has been done to evaluate the suitability of different varieties of okra for dehydration and frozen storage. Three okra varieties: HBT-36, HBT-24 and HB-25-2 were blanched in water at 80 °C for 5 minutes using 0.05% Potassium meta-bi-sulfite (KMS) and 0.1% Magnesium chloride. The fresh okra pods were blanched before trimming and cutting. After blanching the okra pods were trimmed and cut into 1 cm long pieces. Okra pieces were dried in cabinet drier at 60 °C and dehydrated pieces were packed in LDPE bags and stored at room temperatures. For frozen storage, the blanched okra pieces were first subjected to Individual Quick Freezing (IQF) for 30-60 minutes at -40 °C, packed in LDPE bags and immediately stored at -18 °C in deep freezer. Both dehydrated and frozen okra were stored for 5 months. The total chlorophyll content of okra pods was maximum in HBT-24 (25.7 mg/100 g) followed by HB-25-2 (23.3 mg/100 g) and HBT-36 (10.9 mg/100 g). The flow behavior of aqueous extract of okra pods indicative of the mucilage content and characteristic showed non-Newtonian behavior and apparent viscosity at 25 rpm was maximum in HBT-36 (221.3 mPa.s) and minimum in HB-25-2 (158.7 mPa.s). HB-25-2 secured highest overall organoleptic score in cooked state, significantly higher than HBT-36 but not significantly different than HBT-24. The rehydration ratio and rehydration co-efficient did not differ significantly among the tested varieties and storage period. HBT-24 showed maximum chlorophyll content under dehydration and frozen storage conditions while minimum was recorded for HBT-36. Blanching resulted in significantly lower moisture content in dehydrated products under similar drying conditions. The dehydrated and frozen product obtained from okra cv. HB-25-2 was found to be most acceptable in terms of higher chlorophyll content, lower viscosity of the aqueous extract and overall acceptability (after cooking) through storage period. The results obtained in the present investigation indicated that the HB-25-2 variety of okra is most suitable for the purpose of dehydration and frozen storage
  • Thumbnail Image
    ThesisItemOpen Access
    Development and evaluation of cheese and toffee from bael-mango blends
    (CCSHAU, 2011) Verma, Shalini; Gehlot, Rakesh
    The present investigation entitled “Development and evaluation of cheese and toffee from Bael-Mango blends” was carried out with the objectives to standardize appropriate combination of bael-mango blends for preparation of cheese and toffee and also to evaluate the storage quality of blended products. Bael and mango fruits were analyzed for different physico-chemical parameters. Data show that bael and mango fruit fruits had average fruit weight (561.3 and 345.5 g), pulp weight (663.4 and 718.5 g/kg fruit) and yield of pulp (66.3 and 71.8%), respectively. Chemical constituents of bael and mango fruits such as TSS, total sugars, reducing sugars and pH were analyzed to be (27.7 and 18.3%), (17.77 and 14.75%), (5.35 and 7.21%) and (5.74 and 4.45), whereas carotenoids, pectin and total phenols were found to be (2.60 and 5.23 mg/100 g), (2.75 and 0.83%) and (25.57 and 53.08 mg/100 g), respectively. Chemical constituents of the blended products were analyzed just after processing and at monthly interval during three months storage period. Cheese and toffee prepared with (50 bael : 50 mango) blends were highly acceptable. The comparative evaluation of the processed products showed that blended cheese and toffee prepared with 50 bael : 50 mango pulp ratio was highly acceptable followed by 75 bael : 25 mango and 25 bael : 75 mango pulp ratio. Thus, the acceptability of cheese and toffee increased by blending mango pulp with bael pulp in comparison to bael or mango pulp used alone for the preparation of products. Total sugars, reducing sugars and browning increased significantly, while pH, carotenoids and total phenols decreased significantly in all the processed products during 90 days storage. Texture (N) of bael-mango cheese decreased, while that of bael-mango toffee increased significantly during storage period. Acceptability of cheese and toffee prepared from bael-mango blends decreased significantly with the increase in storage period. Cost of production of bael-mango cheese and toffee was maximum in 0 bael : 100 mango blend and minimum in 100 bael: 0 mango blend.
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.
  • Thumbnail Image
    ThesisItemOpen Access
    Use of Barley malt in preparation of nutritious beverage from Barley with chickpea and peanut
    (CCSHAU, 2011) Kaushik, Isha; Rajendra Singh
    The present investigation had been done to evaluate the effect of barley malt on production of barley based beverage and to evaluate the shelf life of product. Malting of barley was carried out by steeping the cleaned & bold grains in tap water at 15oC for 2-3 days. The steeped grains were also germinated at 15oC for 2-3 days and the grains showing optimum growth were sorted out and kilned at 60oC for 1 day. The malt showed the diastatic power of 103o. Different levels of malted grain (i.e. 1, 2, 4%) and roasted malted grain (i.e. 2, 5, 10%) in barley extract were evaluated for physic-chemical and sensory quality of beverage. Addition of roasted malted grain did not show any significant improvement in sensory score of beverage but addition of 4g malt to the extract was found to be effective in decreasing the viscosity and avoiding the formation of gruel like structure. Final beverage was made with 4g malt, 25g bengal gram and 15g peanut per extract from 100g barley with addition of sugar to 17°brix and homogenizing for proper mixing. Selected beverage was autoclaved at 15Psi for 15 to 25min and evaluated for various physico-chemical and sensory characteristics during storage at room temperature. The product was chemically stable with respect to content of protein & fat. However, total sugar, acidity and tyrosine value increased. During storage, upto 30 days, significant alteration in sensory quality was observed except in color & appearance. The results obtained in the present investigation indicated that the product autoclaved for 25min remained acceptable after 30days while the product autoclaved for 15min spoiled after 15days of storage.
  • Thumbnail Image
    ThesisItemOpen Access
    Standardization of technology of wine making from jamun (Syzygium cuminii (L.) skeels) fruits
    (CCSHAU, 2011) Chaudhary, Charul; Yadav, B.S.
    The present investigation entitled “Standardization of technology of wine making from Jamun (Syzygiun cuminii (L.) Skeels) fruits were carried out with objective to explore the production of wine from jamun fruit by manipulating the fermentation variables. During study three different wine yeasts strains viz S. cerevisiae 3304, 4787 and 3604 were first screened at 15oC and 25oC for their ability to produce wine using jamun juice with respect to sugar utilization, alcohol production, yeast viable count, sensory evaluation of wine, strain S. cerevisiae 4787 was selected on the basis of fermentation rate and final alcohol level in the wine. Wine was stored at refrigerated temperature for two months and observed that phenol content reduced while, anthocyanin content was unaffected. This strain was used for experiment carried out to investigate the effect of inoculum levels (2.5%, 5% and 7.5%) on the wine. Wine was chemically analyzed and no significant effect of inoculum level was found. Grape and jamun juices were mixed in different ratio (100:0, 75:25, 50:50, 25:75 and 0:100) before fermentation to compare the acceptability of wine with blended wine obtained from grape and jamun juice. Wines thus prepared were evaluated organoleptically and observed that grape wine was more acceptable as compared to jamun wine. Blended wine prepared from mixing of juice before fermentation got higher acceptability as compared to blended wine obtained from grape juice and jamun juice. Overall acceptability of wine prepared from jamun juice ranged between 71-82 (on 100 point scale) depending on treatments.