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M. Sc. Dissertations
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ThesisItem Open Access Nutritional evaluation and glycemic response of fiber rich biscuits(CCSHAU, 2009) Aggarwal, RichaThree types of wheat bran and guar gum supplemented sweet as well as salty biscuits were prepared using different combinations of wheat bran, guar gum and wheat flour. The biscuits were evaluated for their sensory characteristics, nutrient composition and glycemic response in normal adults. The most acceptable biscuits were stored for a period of two months and biscuits were evaluated organoleptically as well as chemically at an interval of 15 days till 2 months of storage. The results of the study showed that biscuits supplemented with 25 per cent wheat bran and 1 per cent guar gum were most acceptable having highest overall acceptability scores. Among sweet biscuits, biscuits supplemented with 25 per cent wheat bran i.e. Type IV and biscuits supplemented with 1 per cent guar gum i.e. Type III contained protein content of 9.96 and 11.69 per cent, respectively. Among salty biscuits protein content of, biscuits supplemented with 25 per cent wheat bran i.e. Type III and biscuits supplemented with 1 per cent guar gum i.e. Type II had protein content of 9.30 and 11.72 per cent, respectively. A non-significant difference was found in fat content of control and fiber rich biscuits. The crude fiber content of sweet biscuits in Type IV and Type III were found to be 3.68 and 2.40 per cent, respectively whereas in case of salty biscuits crude fiber content of Type III and Type II were found to be 3.67 and 2.22 per cent, respectively. Ash content was found significantly higher in wheat bran supplemented sweet biscuits as well as salty expect guar gum supplemented sweet as well as salty biscuits as compared to control sweet as well as salty biscuits. Carbohydrate content of Type IV sweet biscuits and Type III sweet biscuits were found to be 50.68 and 53.84 per cent, respectively. Among salty biscuits carbohydrate content of Type III biscuits and Type II sweet biscuits were found to be 51.55 and 52.18 per cent, respectively. Energy content of sweet as well as salty biscuits of wheat bran supplemented biscuits were found to be 519.60 and 518.55 Kcal, respectively and in guar gum supplememented sweet as well as salty biscuits were found to be 519.60 and 518.55 Kcal, respectively. Total dietary fiber content in sweet control biscuits was found to be 10.30 per cent which was significantly different from Type IV i.e. 14.60 per cent where as in guar gum supplemented sweet biscuits had 11.10 per cent total dietary fiber. Insoluble dietary fiber was found to be the highest in wheat bran supplemented sweet as well as in salty biscuits and soluble dietary fiber found to be the highest in guar gum supplemented sweet as well as in salty biscuits. The total soluble sugar, reducing sugar and non-reducing sugar content of control biscuits was significantly higher than all type of fiber rich sweet as well as salty expect guar gum supplemented sweet as well as salty biscuits. Among fiber rich sweet as well as salty biscuits, biscuits based on 100 per cent refined flour contained minimum (216.00 mg/100g) phytic acid and biscuits supplemented with 25 per cent wheat bran contained the maximum (396 mg/100g) phytic acid while the in vitro protein digestibility of refined flour biscuits was higher (65.04 per cent) as compared to all other fiber rich sweet as well as salty biscuits. Wheat bran supplemented biscuits had higher total calcium (55.73 mg/100g), iron (4.32 mg/100g) and phosphorus (164.68 mg/100g) content than wheat (control) biscuits. Refined flour biscuits had maximum availability of calcium (41.80 per cent), iron (39.92 per cent) and phosphorus (34.92 per cent) as compared to all other fiber rich biscuits. Similar trend was noticed in salty biscuits too. Both the wheat bran and guar gum supplemented sweet as well as salty biscuits could be stored upto 60 days and overall acceptability of biscuits was in the category of ‘liked moderately’. Fat acidity and free fatty acid content of stored biscuits increased with the advancement of the storage period. The peroxide value was not detected on any of the day of storage. The GI of control biscuits (64.3) were not considerably different from the GI of biscuits with 1 per cent guar gum (61.9) where as GI of control biscuits (64.3) were considerably different from that of the wheat bran (48.6) supplemented biscuits. In salty biscuits, the highest range of GI was noticed in refined flour biscuits (72.0) and the lowest was in wheat bran supplemented biscuits (48.6). Wheat bran supplemented salty biscuits may be recommended for diabetic patients as their GI is found to be lowest in all types of fiber rich salty biscuits.ThesisItem Open Access Nutritional evaluation and shelf- life of value added products prepared from pigeon pea (Cajanus cajan)(CCSHAU, 2009) Navneet; Sehgal, SalilThe present study was carried out to study physical & nutritional composition of pigeon pea varieties (HDM-04-1, H-2003-41, Manak & Paras), to develop various value added products from highly nutritious variety (Paras), and to do their Nutritional evaluation & shelf life study. The physical composition in respect of Hydration capacity, swelling capacity, seed weight, seed volume, & cooking time ranged from 0.05g/seed, 0.04 to 0.05 ml/seed, 0.57 to 0.70g/seed, 1.19 to 1.42 ml/seed & 54.40 to 64.23 min., respectively. The nutrient composition as moisture, crude protein, crude fat, crude fibre, ash content ranged from 6.05 to 7.63, 20.26 to 23.91, 1.13 to 3.33, 1.43 to 1.74 & 3.36 to 3.84 g/100g, respectively. Total soluble sugar, reducing sugar, non-reducing sugar & starch content was in range of 5.06 to 5.56, 1.19 to 1.36, 3.75 to 4.28 & 50.00 to 53.77 per cent, respectively. The grains of pigeon pea had considerable level of inherent antinutrients including phytic acid, trypsin inhibitor activity, polyphenol & saponins. The mineral profile of pigeon pea was good especially calcium content which ranged from 211.73 to 284.20 mg/100g. Pigeon pea flour was in-corporated at level of 30 to 50% in biscuit, 10 to 20% in bread in baked and from 30 to 50% in traditional products (sev, matar & dhokla). Sambhar & sprouted chaat, which was prepared from 100% split & whole pigon pea seeds. Sensory characteristics indicated that all the products were organoleptically acceptable in terms of colour, appearance, flavour, texture, taste & overall acceptability. Addition of pigeon pea flour increased the nutrient composition of baked & traditional products as compared to the control. Crude protein & calcium content was found to be significantly higher in bakery & traditional products as compared to their control and varied from 7.05 to 11.10 and 55.08 to 73.47 per cent in biscuit, 5.93 to 7.62 & 57.59 to 74.83 per cent in bread, 11.54 to 15.78 and 63.36 to 85.34 per cent in sev, 11.66 to 12.58 & 71.66 to 91.36 per cent in dhokla, 7.61 to 9.84 & 26.36 to 34.12 per cent in matar & 11.06 to 11.71 & 127.5 to 223.25 per cent in sprouted chaat, respectively. Total soluble sugars, reducing sugars & non-reducing sugars were found to be slightly higher in pigeon pea incorporated traditional & bakery products as compared to the control. Matar & sev were stored for one month & biscuit for two months. Their sensory characteristics & chemical analysis was also done at 10 days of interval. Results indicated that all the products were organoleptically acceptable and were within safe limit which could be stored well at room temperature up to one month (matar & sev) & two monts (biscuit). The study thus indicated that products prepared by incorporating pigeon pea were nutritionally superior than control products & could be stored safely up to one month (matar & sev) & two months (biscuit).ThesisItem Open Access Nutrient composition of linseed cultivars and their utilization in development of value added products(CCSHAU, 2009) Shipra Singh; Jood, SudeshThe present study was conducted to assess the nutritional composition of five linseed cultivars namely Laxmi, Padmini, Sheela, Sharda, and Shekhar and utilization for development of value added products. These cultivars were analyzed for various nutritional parameters. Among the cultivars, Sharda cultivar contained significantly higher amount of crude fat, crude protein, total, soluble and insoluble dietary fiber, thiamin, riboflavin and total minerals (calcium, iron and phosphorus). In vitro protein digestibility as well as in vitro availability of calcium, iron and zinc was also found higher in Sharda cultivar due to lower amount of antinutrients like phytic acid, polyphenols and trypsin inhibitor activity whereas Sheela cultivar contained highest amount of phytic acid and Padmini cultivar exhibited highest amount of oxalic acid. With regard to fatty acid profile, saturated fatty acids such as palmitic (7.31%) and stearic acid (6.54%) was found maximum in Laxmi and Shekhar cultivars, respectively and lowest in Sharda cultivar. Whereas monounsaturated fatty acid (oleic acid) was found maximum in Sheela and minimum in Padmini cultivar. With regard to polyunsaturated fatty acids, linoleic and linolenic acid were found highest in Sharda cultivar as compared to other studied cultivars. On the basis of chemical composition, Sharda cultivar was selected as a best cultivar and used in the form of seed or flour at different levels for development of value added products such as biscuits, laddoo, chikki and panjiri. All the developed products were organoleptically acceptable to the human palate. Developed products were nutritionally analyzed for the proximate composition, in vitro protein digestibility, dietary fiber, fatty acid composition, vitamins, total and available minerals and antinutrients. Supplemented products had significantly higher amount of crude fat, crude fiber, crude protein, ash, dietary fiber, total and available minerals and in vitro protein digestibility but lower amount of antinutrients as compared to their respective control samples. Polyunsaturated fatty acids were also significantly improved on supplementation. Storage studies indicated that supplemented biscuits and laddoo were stored safely at room temperature upto 45 days whereas chikki and panjiri were stored safely upto 15 and 30 days, respectivley without any change in orgonoleptic acceptability.ThesisItem Open Access Development and nutritional evaluation of lehyams prepared from green leaves(CCSHAU, 2009) Beniwal, Priyanka; Punia, DarshanThe present investigation was undertaken to study the nutrient composition, organoleptic acceptability and shelf life of lehyams prepared from green leaves. Five kinds of green leaves viz. amaranth leaves, bengal gram leaves, cauliflower leaves, mustard leaves and radish leaves were nutritionally evaluated. The lehyams were prepared using each of these leaves and by combination of the leaves. All the prepared lehyams were evaluated for their organoleptic acceptability, as well as for nutrient composition and shelf life. Results of the study revealed that mustard leaves had highest amount of protein and radish leaves the lowest on dry matter basis. Radish leaves had the maximum amount of crude fibre and ash. Bengal gram leaves contained the highest amount of ascorbic acid and mustard leaves had highest amount of β-carotene. All the leaves differed significantly for their fructose content. Among the minerals maximum amount of iron was found in bengal gram leaves. The in-vitro availability of iron was higher from amaranth leaves as compared to other leaves. Amaranth leaves also contained highest amount of calcium. Amaranth, cauliflower and radish leaves had similar and higher amount of phosphorus while mustard leaves had highest zinc content, amaranth leaves had lowest zinc content. The cauliflower leaves contained highest amount of phytic acid whereas polyphenol content was highest in bengal gram leaves. The lehyams prepared using bengal gram leaves, mustard leaves and by combination of bengal gram, cauliflower leaves and amla was more acceptable and were ‘liked moderately’ while other lehyams were ‘liked slightly’. Nutrient composition of lehyams revealed that the lehyams prepared from combinations of mustard and cauliflower leaves and bengal gram and cauliflower leaves and amla had highest protein content. Ash content of the lehyams was found to be in a narrow range. All the lehyams differed significantly from each other for their ascorbic acid content, except the lehyams prepared using radish leaves and combination of mustard and radish leaves. All the lehyams differed significantly from each other for their β-carotene, highest amount being in mustard lehyam. Maximum amount of starch was found in amaranth leaves lehyam. Iron content of lehyam prepared from bengal gram leaves and combination of bengal gram, cauliflower leaves and amla was more than 20 mg/100 g. Availability of iron was higher in lehyam prepared from combination of bengal gram, cauliflower leaves and amla as compared to other types of lehyam. Amaranth leaves lehyam contained highest amount of calcium. All the lehyams differed significantly for their phosphorus content from each other except for cauliflower leaves lehyam and radish leaves lehyam, which contained almost similar amount. The lehyams had a narrow range of zinc content. All lehyams contained a low amount of fat, crude fibre and non-nutritional factors viz. phytic acid and polyphenols. All the lehyams could be stored safely up to three months. During storage, the lehyams prepared from different leaves scored higher scores for their sensory characteristics than the lehyams prepared from combinations of leaves. It can be inferred from the study that lehyams prepared either from mustard leaves only or with its combination with other leaves had higher amount of protein, ash, β-carotene and zinc content and lehyams prepared from bengal gram leaves or its combination with other leaves had better iron and phosphorus content than other lehyams. Therefore to prepare a product like lehyam, mustard and bengal gram leaves are a better option as compared to other leaves.ThesisItem Open Access Nutritional evaluation of rice bean [Vigna Umbellata] and its utilization for the development of value-added products(CCSHAU, 2009) Bajaj, Malika; Sehgal, SalilThe present investigation was carried out on four varieties of rice bean to study their physico-chemical characteristics, nutritional composition and effect of processing (viz. soaking, pressure cooking, germination and fermentation) on nutritional composition. The study also included the development of value added products and assessment of their organoleptic acceptability and shelf life. Moisture, crude protein, ash, crude fiber and fat of selected rice bean varieties ranged from 10.53 to 12.20 per cent, 19.25 to 20.42 per cent, 3.53 to 3.87 per cent, 3.00 to 3.60 per cent, 2.27 to 3.33 per cent, respectively in all the rice bean varieties. Starch, total soluble sugars, reducing sugars and non-reducing sugars varied from 60.75 to 66.75 g/100g, 3.92 to 4.25 g/100g, 217.00 to 258.67 mg/100g and 3.91 to 4.02 g/100g, respectively. The in-vitro starch digestibility and in-vitro protein digestibility of rice bean ranged from 22.20 to 32.00 mg maltose released/g and, 52.10 to 56.77 per cent, respectively. Rice bean varieties contained 2.95 to 3.59 mg/100g zinc, 0.63 to 1.32 mg/100g copper, 326.67 to 355.67 mg/100g calcium and 6.15 to 7.24 mg/100g iron. The anti-nutritional factors like phytic acid, trypsin inhibitor activity, polyphenol and saponin content of rice bean were observed to range from 1024.33 to 1034.13 mg/100g, 56.60 to 60.40 TIU/g, 914.33 to 928.33 mg/100g, 2094.67 mg/100g to 2113.33 mg/100g, respectively. The true protein and non-protein content of rice bean varied from 3.00 to 3.35 and 0.08 to 0.10 per cent, respectively. Significant increase in in vitro digestibility of starch was observed on soaking (5.55 to 12.61 per cent), pressure cooking (25.16 to 37.84 per cent), germination (43.62 to 57.07 per cent) and fermentation (72.02 to 75.00 per cent). The per cent increase in in vitro digestibility of protein was observed to be 12.15 to19.16 after soaking, 27.53 to 33.34 after pressure cooking, 42.10 to 52.65 after germination and 53.02 to 63.01 after fermentation. Fermentation resulted in significant reduction of all the minerals and anti-nutrients followed by germination, pressure cooking and soaking. All the processes resulted in slight changes in proximate composition, true protein nitrogen and non protein nitrogen content. Starch content decreased significantly during germination and fermentation while slightly after soaking and pressure cooking. Significant increase in total soluble sugars was observed in all the processing techniques except soaking. Value added products developed using rice bean included dhal, pulao, wadi, idli, dhokla, tikki, cutlet, chat, ladoo, burfi, halwa, sev, mathi, vada,cake, sweet and salty biscuits, kaju biscuits and nan-khatai. All the products were found to be organoleptically acceptable and acceptability scores were in the category of ‘liked very much’ and ‘liked moderately’. Shelf life atudy of products namely wadi, ladoo, sev, mathi, sweet and salty biscuits, kaju biscuits and nan-khatai for one month indicated that organoleptic acceptability of wadi, sweet and salty biscuits, kaju biscuits and nan-khatai remained in the category of ‘liked moderately’ till 30th day whereas mathi and nan-khatai were acceptable upto 20th day. Fat acidity, free fatty acids and peroxide value increased with increase in storage period in all the products. Use of rice bean after processing and its value added products can contribute good amount of nutrients in the diet of masses.ThesisItem Open Access Nutrient composition of barley varieties and development of value added products(CCSHAU, 2009) Mamta; Boora, PinkyFour varieties of Barley viz. BH-885, DWRUB-52, RD-2552, BH-902 and HC-5, WH-912 varieties of chickpea and wheat were evaluated for their nutrient composition. The study also included the development of value added products and assessment of their organoleptic acceptability and nutritional composition. All the varieties were used for development of value added products. Various combinations were used for the product development. All the products were evaluated for their sensory characteristics and the best acceptable products were evaluated for their nutrient composition. The result of the study revealed that moisture, crude protein, ash crude fibre and fat ranged from 6.38 to 7.38 per cent, 11.59 to12.59 per cent , 2.21 to 2.53 per cent , 4.02 to 4.31 per cent , 1.91 to 2.21, respectively in all the barley varieties .Starch, total soluble sugars, reducing sugars and non reducing sugars varied from 57.16 to 58.78g /100g, 3.29 to 3.57g/100g , 0.59 to 0.67 g/100g and 2.62 to 2.97 g/100g, respectively. Total dietary fibre, soluble dietary fibre, insoluble dietary fibre ranged from 12.36 to 13.26g/100g, 2.23 to 2.65g/100g and 9.97 to 10.80g/100g, respectively. The in-vitro starch digestibility and in-vitro protein digestibility of barley varied from 22.32 to23.75 mg maltose released/g and, 60.64 to 63.53 per cent, respectively. The anti-nutritional factors like phytic acid and polyphenols content of barley were observed to range from 578.93 to 655.10 mg/100g and 694.71 to 804.02 g/100g, respectively. Barley varieties contained 20.90 to 27.83 mg/ 100g total calcium,3.70 to 4.27mg/100g total iron, 1.91 to 2.26mg /100g total zinc, 208.88 to 231.28 mg/100g total phosphorus and 72.08 to 75.09 mg /100g magnesium. The HCl extractability of mineral ranged from 10.23 to 11. Value added products like porridge, sattu and biscuits were prepared in the ratio of 70:20:10, 60:30:10 and 50:40:10 using barley, chickpea and wheat, respectively. The best acceptable variety (RD2552) with best acceptable combination (70:20:10) was selected organoleptically and evaluated for all the nutritional parameters. Highly significant differences for protein content were observed in all the products. Total dietary fiber and insoluble dietary fiber differed significantly while soluble dietary fiber differed non-significantly in all the products. There was significant difference in sattu, highly significant difference in porridge and non-significant difference in biscuit was observed for starch content. The in vitro digestibility of starch and protein had significant differences in porridge. Highly significant differences in antinutritional content was observed in all the products. Nutritional evaluation of barley revealed that it contains good amount of fiber and hence is easily digestible. All the products were organoleptically acceptable in all the combinations.