M. Sc. Dissertations

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Open 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.
Open 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.
Open Access
Nutritional evaluation of value added products of guar (Cyamopsis tetragonoloba L. Taub.) gum powder
(CCSHAU, 2008) Sandhya; Kawatra, Asha
The present investigation was carried out to develop value added products from guar gum powder and evaluate the products for organoleptic acceptability, nutrient composition and shelf life. Guar gum was incorporated in different types of bakery products (biscuit, cake, nan-khatai), preserved products (apple jam and tomato ketchup) and traditional products (ladoo, matar, sev and shakarpara). All developed products were organoleptically acceptable. However, bakery and traditional products incorporated with 1% guar gum had same acceptability as control products. Among milk products, custard with 0.4% guar gum, curd and ice cream with 0.25% guar gum and peda with 1% guar gum were as good as control. Most acceptable products were analyzed for nutritional evaluation and shelf life. Nutrient and mineral composition of control products and products incorporated with guar gum were found to be almost similar. Moisture content was highest in curd incorporated with guar gum i.e.94.76g/100g. Ca content was found to be highest in control peda i.e. 647.33g/100g. Storage study indicated that content of peroxide value, free fatty acid and fat acidity increased significantly with increase in storage period. Peroxide value was not detectable in all milk products. Standard plate count of custard and peda increased with increase in storage period, but in peda it remained in safe limits upto 10 days. But SPC of ice-cream decreased with increase in storage period. Incorporation of guar gum in preserved product also resulted in cost reduction. Guar gum powder can be successfully incorporated in various value added products. Popularization and diversification of these products will be helpful for the community.
Open 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.
Open Access
Development of probiotic fermented oat and ragi based food mixtures - nutritional evaluation and utilization
(CCSHAU, 2008) Manju Devi; Khetarpaul, Neelam
The present investigation was conducted to study the development of probiotic fermented oat and ragi based food mixtures-nutritional evaluation and utilization. Four different food mixtures namely raw oat flour + whey powder + tomato pulp; (OWT) germinated oat flour + whey powder + tomato pulp; (RWT) raw ragi flour + whey powder + tomato pulp; germinated ragi flour + whey powder + tomato pulp were developed. In these food mixtures, oat / ragi flour, whey powder and tomato pulp were added in the ratio of 2:1:1(w/w). Each of these mixtures was mixed with water (1:5 w/v), autoclaved and fermented with 5 per cent L. acidophilus containing curd as inoculum at 37C for 12 h. L. acidophilus count was found maximum in germinated + autoclaved + fermented OWT and RWT food mixtures as compared to non-germinated mixtures. The pH declined with a corresponding rise in titratable acidity in all the probiotic fermented food mixtures. The maximum increase in titratable acidity was noticed in germinated + autoclaved + fermented OWT and RWT food mixtures. Autoclaving and fermentation did not bring any change in moisture, ash, fat whereas crude protein and crude fibre contents were reduced non-significantly upon germination and fermentation. Total soluble, reducing and non-reducing sugars increased significantly when food mixtures were autoclaved but on germination and fermentation with L acidophilus curd lowered down the level of total and non reducing sugars and increase in reducing sugars. Starch content of all the food mixtures decreased as a result of germination, autoclaving and fermentation. Autoclaving caused significant reduction in total and insoluble dietary fiber whereas soluble fraction increased significantly. When autoclaved food mixtures were subjected to fermentation for 12 h, it caused reduction in all dietary fibre constituents. Germinated food mixtures contained lower contents of all dietary fibre constituents as compared to non-germinated food mixtures. Similar trend was also observed in case of total, soluble and insoluble -glucan contents of all food mixtures. Total lysine contents of all food mixtures were found to be decreased on autoclaving but germination and fermentation caused improvement in total lysine. Protein fractions were affected by all processing treatments. Phytic acid, polyphenols and amylase inhibitor activity significantly reduced after autoclaving and fermentation. Germination also caused reduction in contents of all the antinutrients. Simultaneously, a significant improvement in protein and starch digestibility (in vitro) and availability (in vitro) of Ca, Fe + Zn was observed in autoclaved, fermented and germinated food mixtures. Where as contents of total minerals were remained unchanged on autoclaving and fermentation. Developed products namely buttermilk, kadhi, papad and wadi were found to be organoleptically acceptable. Probiotic buttermilk was more nutritious as compared to control buttermilk. Similarly, kadhi, papad and wadi contained significantly higher contents of total lysine, protein and starch digestibility and availability (in vitro) of calcium, iron and zinc and lower amount of antinutrients as compared to control products and their respective food mixtures.
Open Access
Nutritional evaluation and glycemic response of barley and oat biscuits
(CCSHAU, 2008) Chanchal; Punia, Darshan
Four types of barley and oat supplemented biscuits were prepared using different combinations of barley, oat, wheat and chickpea flours. 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. During storage, the biscuits were evaluated organoleptically as well as chemically at an interval of 15 days. The results of the study showed that type-III barley and oat supplemented biscuits were most acceptable having highest overall acceptability scores. Chemical analysis of biscuits revealed that all the barley and oat supplemented biscuits differed significantly from control biscuits for their protein content. A non-significant difference was found in fat content of all the biscuits. The crude fiber content as well as ash content was found significantly higher in barley and oat supplemented biscuits as compared to control biscuits. Both barley and oat supplemented biscuits contained significantly high amount of total, soluble and insoluble dietary fiber as compared to control biscuits. The total soluble sugar, reducing sugar and non-reducing sugar content of control biscuits was significantly higher than barley and oat supplemented biscuits. Among barley supplemented biscuits type-I contained minimum phytic acid and type-IV contained the maximum phytic acid. The barley supplemented biscuits and oat supplemented biscuits contained significantly higher amount of polyphenol content as compared to control biscuits. The in vitro protein digestibility of control biscuits was higher as compared to all barley and oat supplemented biscuits. Barley and oat supplemented biscuits had higher calcium and phosphorus content than wheat (control) biscuits. A non-significant difference was found in iron content of all the biscuits. Shelf-life study of both the barley and oat supplemented biscuits revealed that upto 60 days of storage the overall acceptability of biscuits was in the category of ‘like moderately’. Fat acidity and free fatty acid content of stored biscuits increased with the advancement of the storage period. The proximate value was not detected on any of the day of storage. It was observed that wheat (control), barley and oat biscuits were medium glycemic index foods.
Open Access
Nutritional evaluation shelf-life and utilization of tomato powder and puree
(CCSHAU, 2008) Gupta, Aditi; Kawatra, Asha
The present investigation was conducted to study nutritional composition of two tomato genotypes (HAS-7 and ARTH-3), to develop puree and powder and study their nutritional composition, utilization and shelf-life. Tomato powders were prepared by giving pre-treatments of either CaCl2 (2%) or KMS (1%) and then dried in sun or oven (600±5). All the tomato powders and puree were found organoleptically acceptable. Mean scores of organoleptic evaluation were higher for colour, appearance, aroma and taste in the KMS treated oven dried powders of both genotypes. These two types of tomato powder as well as puree prepared from both genotypes were selected for six shelf life study of month at room temperature. Raw tomatoes of genotype HAS-7 and ARTH-3 contained 5.90 and 6.78, 31.33 and 27.82 and 3.12 and 4.03 mg per 100 g of -carotene, ascorbic acid and lycopene content, respectively. Content of -carotene, ascorbic acid and lycopene was 69.22-77.78, 211.79-279.71 and 44.77-49.94 mg/100g in tomato powder and 24.85 and 25.93, 83.20 and 81.46 and 14.38 to 17.20 in puree, respectively. The puree and powder was used for development of products including tomato soup, tomato punch, curry vegetable, dry vegetable and potato wafers (tomato flavoured) were acceptable organoleptically. Shelf life study indicated that there was gradual decrease in lycopene content and significant reduction in ascorbic acid and -carotene during storage of tomato puree and powder for six months. By the end of third month of storage period ascorbic acid was 53.84 and 52.02, 132.65 and 117.09 mg per100 g and at sixth month it was 23.13 and 23.42, 58.71 and 51.48 mg per 100 g in tomato puree and powders prepared from HAS-7 and ARTH-3, respectively. The retention of -carotene after six months of storage was 65 and 45 per cent in tomato puree and powders prepared from HAS-7 and ARTH-3, respectively. Tomato powders and puree were found to be organoleptically acceptable and microbiologically safe upto six months. These tomato powder and puree can be used to replace fresh tomatoes during off season. They can also serve as good source of nutrients specially of lycopene -carotene and vitamin C in the diets and will also helps in reduction of post harvest losses of tomato.
Open Access
Nutritional evaluation and glycemic response of fiber rich biscuits
(CCSHAU, 2009) Aggarwal, Richa
Three 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.
Open Access
Nutritional evaluation and shelf- life of value added products prepared from pigeon pea (Cajanus cajan)
(CCSHAU, 2009) Navneet; Sehgal, Salil
The 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).

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