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M. Sc. Dissertations

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20073
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Subject: Foods and Nutrition × End date: 2007 × Start date: 2007 ×
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    ThesisItemOpen Access
    Nutritional evaluation and shelf life of green leafy vegetable powders and their products
    (CCSHAU, 2007) Sapra, Munmun; Sehgal, Salil
    The present study was conducted to analyse the to develop nutrient composition of green leafy vegetables, to develop the leaves powder and to study the shelf life of powders and incorporated in various products. For the study, five green leafy vegetables viz. spinach, bengal gram, mustard, fenugreek and bathua leaves were nutritionally evaluated. Further spinach powder was used for development of products viz. noodles, pasta, wadi and papad by incorporating spinach leaves powder in basic recipe. The powders and products were stored in different packaging materials viz. normal and vacuum packed polyethylene bags, PET jars and polyester bags for six months and organoleptically and nutritionally evaluated at intervals of 0,1,2,3,4,5 and 6 months. The nutritional evaluation of green leafy vegetables revealed that protein and crude fibre content ranged from 25.84 to 39.99 per cent and 6.54 to 8.44 per cent, respectively. -carotene ranged from 4.46 to 13.53 mg/100g and ascorbic acid varied from 35.68 to 110.50 in different green leafy vegetable. Calcium and total iron ranged from 0.96 to 2.34 g/100g and 22.40 to 85.98 mg/100g, respectively. Shelf life study indicated that there was a steady increase in moisture content during storage. Protein, fibre and ash content remained almost unchanged during six months of storage irrespective of packaging material used. -carotene and ascorbic reduced to 15.00 to 35.00 per cent and 11.27 to 55.00 per cent respectively by the end of six months. Calcium, zinc, manganese, copper and total iron content remained almost similar during storage while significant losses were observed in in vitro and ionizable iron contents. The antinutrients i.e. oxalic acid, phytic acid and polyphenol also remained unchanged during the whole period of storage. Maximum losses of -carotene, ascorbic acid, ionizable iron and in vitro iron were found in powder stored in normal packed and polyethylene bags while minimum losses were observed in powder stored in vacuum packed polyethylene bags. The study thus indicated that the powders were found to be rich source of protein, -carotene, ascorbic acid, iron and calcium content. The products developed were nutritionally superior as compared to the traditional products. The green leafy vegetable powders and products can be stored safely for the six months.
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    ThesisItemOpen Access
    Consumption pattern of maize and development of supplementary foods from QPM (Quality Protein Maize)
    (CCSHAU, 2007) Sarita; Kawatra, Asha
    The present study was undertaken to study the consumption pattern of maize in maize growing districts of Haryana i.e. Karnal and Ambala, development of supplementary food products from QPM and normal maize and to study nutritional composition of developed food products for diversifying the utilization of maize. A total of 200 families were selected from both the districts for conducting survey. A well structured questionnaire was prepared and information was collected on socio-economic status, dietary habits, food consumption pattern, maize utilization pattern i.e total production, household consumption use as animal feed, market surplus, cropping pattern, form of maize consumption etc. Various supplementary food products were developed from whole maize grains/grits/flour. They included products like Bakli, Poori, pulao, shakarpara, Dalia, Burfi, Vada and Sevian (extruded product). All the developed products were organoleptically evaluated. The results of the organoleptic evaluation of all the developed products indicated that all the products were organoleptically acceptable to the panel of judges. All products prepared by replacing cereals or legume ingredients (30:70 ratio) were also found to have more acceptable sensory values. Nutritional evaluation of acceptable products revealed that Protein, fat and Ash content of maize based sweet products like burfi, Shakarpara were observed to be higher in QPM based products than normal maize products. Crude fibre content of these products prepared from normal maize was highest and lowest in QPM based products. Contents of Starch and non reducing sugar were observed to be higher in normal maize based sweet products than QPM based products. All dietary fibre constituents were higher in QPM based traditional sweet products then those based on normal maize. It was found that preparation of various supplementary products viz. burfi, shakarpara, bakli, dalia, poorie, vada, sevian etc. from maize in combination with other cereals and legumes resulted in better nutritional profile. Therefore, replacement of wheat flour, Bengal gram flour, and refined wheat flour with maize flour for preparing various products in the diet may be beneficial. Keeping in view of the nutritional profile of QPM, the development of these products will not only diversify the uses of maize but will also be beneficial for human health especially in combating malnutrition. There is need to popularize the supplementary food products based on maize among the housewives so that they include these preparations in their daily dietaries. The increased utilization of maize will help in improving the production of maize which may indirectly help in improving the economic standards of farmers. The study also provides scope to make efforts for commercialization of the maize based products through self help groups and food industries etc.
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    ThesisItemOpen Access
    Utilization of oyster mushroom (Pleurotus florida) for preparation of value added bakery products
    (CCSHAU, 2007) Anu; Sehgal, Salil
    The present study was conducted on oyster mushroom (Pleurotus florida) grown on two substrate i.e. wheat straw and Brassica straw to evaluate its suitability for preparation of powder and its utilization for value addition. Nutritional composition, shelf life and microbiological quality of value added baked products were also studied. The powders were prepared by using different drying methods i.e. sun, solar and oven drying. Among all powders, oven dried blanched powder secured significantly higher mean scores for overall acceptability as compared to other types of dried powders. Blanched samples obtained minimum values of all physico-chemical properties. Moisture, fat, crude protein, ash, crude fibre and vitamin content of control and blanched mushroom powder ranged from 86.78 to 89.95, 1.66 to 1.71, 23.25 to 26.21, 5.51 to 7.90, 8.60 to 11.60 per cent and 0.01 to 0.05 mg/100g, respectively. ADF, NDF and pectin content of control and blanched mushroom powder ranged from 15.38 to 17.98, 39.56 to 43.62 and 0.24 to 1.08 per cent, respectively. Energy content of mushroom powders varied from 410.25 to 418.01 Kcal/100g. Total calcium, iron and zinc content of control and blanched powders ranged from 61.32 to 68.48, 11.02 to 12.17 and 13.04 to 13.31 mg/100g. In vitro availability of calcium, iron and zinc contents of control and blanched mushroom powders ranged from 51.25 to 58.20, 56.70 to 66.60 and 60.33 to 66.27 per cent, respectively. polyphenols and phytic acid were found in the range of 179.28 to 190.86 and 39.15 to 43.12 mg/100g. In vitro protein digestibility varied from 63.80 to 66.65 per cent, respectively. Value added baked products i.e. atta biscuits, sweet and salty biscuits, cake, bread, nan-khatai and melting moments were found in the category of ‘liked very much’ to ‘liked moderately’on the basis of organoleptic scores. Products prepared from powder of mushroom grown on wheat straw were found superior organoleptically as compared to products prepared from powder of mushroom grown on Brassica straw. Significant increase was found in protein content, crude fibre, ash, non-reducing sugars, ADF, NDF, pectin, β-carotene, total minerals content in the baked products at both level of supplementation i.e. 5 and 10 per cent. Shelf life study indicated that the mean scores for all organoleptic characteristics of powders and products from both type of cultivated mushroom were found in the category of ‘liked moderately’ to ‘liked slightly’ even after three months of storage. The microbiological quality of all the products was also good. The study this indicated that all the baked products prepared by incorporating 5 and 10 per cent mushroom powders were nutritionally superior, organoleptically acceptable and could be stored safely upto three months.