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M. Sc. Dissertations
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ThesisItem Open Access Development and nutritional evaluation of value added products from mothbean [Vigna aconitifolia (Jacq.) Marechal](CCSHAU, 2004) Dahiya, Deepti; Boora, Pinky(An abstract of the dissertation submitted to the CCS Haryana Agricultural University, Hisar in partial fulfillment of the requirements for the degree of Master of Science) Value added matthi, papad, wadi, biscuit, sev and noodles were prepared using mothbean (varieties RMO-423 and RMO-435), fenugreek (variety Hisar Sonali) and spinach (variety S-23) in different proportions. The most acceptable ones were analysed for their nutritional value and shelf value. Chemical analysis of raw ingredients and the products prepared was done for their proximate composition, sugars, β-carotene, in vitro protein and starch digestibility, bioavailability of minerals and for antinutrients. Matthi prepared by supplementation with mothbean, fenugreek and spinach were found better for their protein, fat, ash, fibre, total calcium, iron and zinc content. However, the supplementation also increased the antinutrients significantly. Fenugreek and spinach also increased β-carotene content in matthi and all other products. In vitro protein digestibility of supplemented matthi increased significantly. Proximate composition, protein and starch digestibility and HClextractability of minerals of supplemented papad was similar to that of control. However, antinutritional factors calcium and iron content were increased on supplementation with mothbean, fenugreek and spinach. Protein content in wadi increased with mothbean. Fenugreek and spinach increased antinutrients ash, fibre, calcium and β-carotene content in wadi. Protein and starch digestibility were at par with control. HCl-extractability of calcium increased in supplemented wadi. Proximate composition of biscuits was found improved in all combinations for protein, ash, fibres, calcium and iron. Antinutrients increased while protein and starch digestibility decreased significantly in supplemented biscuits. HClextractability of calcium, iron and zinc increased after supplementation. Supplemented sev were found better in their proximate composition. Antinutrients were found increased in sev supplemented with fenugreek and spinach. Mineral content and their HCl-extractability increased after supplementation of sev. Proximate composition and sugar content were not changed in case of noodles after supplementation. Protein and starch digestability also remained unchanged. Calcium, iron and their HCl-extractability were found increased. Shelf life of biscuits and matthi was found quite satisfactory upto one month. It was good for papad, wadi, sev and noodles even upto two months. Fresh fenugreek and spinach leaves may be converted into dry powder which may be used round the year for preparing different value added products in combination with mothbean. Supplemented products have better acceptability due to their better nutritional quality. Therefore these value added products should be included in the diet of vulnerable groups due to their better nutritional quality.ThesisItem Open Access Development, sensory and nutritional evaluation of value added bread and muffins incorporating rice bran(CCSHAU, 2015) Neeta Kumari; Khetarpaul, NeelamThe present investigation was conducted to evaluate the physical characteristics and nutrient composition of full fat/defatted rice bran. The full fat/defatted rice bran were then used for the development of various breads and muffins. The full fat and defatted bran had 0.37 and 0.47g/ml bulk density, 148.31 and 199.03ml/g water absorption capacity, 2.44 and 4.73g/ml water holding capacity, 3.63 and 6.47ml/g swelling capacity and 141.57 and 149.37% fat absorption capacity. The contents of crude protein, crude fiber, ash, total carbohydrates and total dietary fiber of full fat and defatted rice bran were 11, 13.80; 10.90, 13.10; 9.20, 11.60; 49.92, 61.46; 21.63, 24.50 per cent respectively. The amount of total Ca, P, Mg, Fe and K of full fat and defatted rice bran were 69.23, 69.80; 1331, 1345; 798, 826; 32.80, 33.31 and 1435, 1456 mg per 100g, respectively. The protein digestibility of full fat rice bran (65.86%) was less as compared to that of defatted rice bran (66.56%). Defatted rice bran had 6.21 mg available iron and 17.57 mg available calcium per 100g which were significantly (P<0.05) higher than those of full fat rice bran. Three types of muffins (eggless muffin, egg muffin, chocolate muffin) and three types of breads (toast bread, tiger skin bread, Dutch luxury bread) were developed by incorporating various levels of full fat and defatted rice bran (0 %, 10 %, 20 %, 30 %, 40 % and 50 %). Total 72 products were prepared and subjected to organoleptic acceptability. All the three types of muffins were acceptable when full fat/defatted rice bran were added at 10 and 20 per cent levels. All the three types of breads were acceptable when full fat/defatted rice bran were added at 10 per cent level. Value addition with various nutraceuticals at 10 per cent level (mixed nuts, sesame seeds, flax seeds and soy flour) in three types of breads and in three types of muffins amounting to total 24 products were further standardized by incorporating acceptable levels of full fat/defatted rice bran. The most acceptable full fat/defatted rice bran muffins (10 and 20 %) and breads (10 %) with (10 %) nutraceutical ingredients were i.e. eggless muffins containing mixed nuts and sesame seeds, egg muffins containing flax seeds and toast bread containing mixed nuts and sesame seeds. These 13 most acceptable products were analyzed for nutrient composition. In egg muffins and eggless muffins, amount of all the nutrients including protein, fat, fiber, and total dietary fiber, total minerals (Ca, P, Mg, Fe and K), available iron and available calcium were significantly increased in both Type I (10%) and Type II (20 %) egg muffins and eggless muffins, incorporating full fat/defatted rice bran over the control muffins. In egg and eggless muffins the protein digestibility significantly decreased on increasing the level of full fat/defatted rice bran when compared to that of control muffins. In toast bread incorporating full fat/defatted rice bran as well as containing mixed nuts and sesame seeds, all the nutrients namely protein, fat, fiber ash and total dietary fiber, total minerals (Ca, P, Mg, Fe and K), available iron and available calcium were significantly increased in Type I toast bread incorporating 10 per cent full fat/defatted rice bran as compared to control bread i.e. without rice bran. In Type I toast bread incorporating 10 per cent full fat/defatted rice bran; the protein digestibility was decreased significantly as compared to that of control. Egg muffins containing flax seeds, eggless muffins containing mixed nuts and sesame seeds and toast bread containing mixed nuts and sesame seeds could be stored for 2 days at room temperature (42ºC) without any adverse effect on the organoleptic characteristics. Peroxide value of Type I and Type II egg muffins, Type I and Type II eggless muffins and Type I toast bread showed increasing trend with increase in storage period whereas moisture uptake was decreased with increase in the storage period.ThesisItem Open Access Development, sensory and nutritional evaluation of value added biscuits incorporating rice bran(CCSHAU, 2015) Meenu Rani; Khetarpaul, NeelamThe present investigation was conducted to develop value added biscuits incorporating full fat/defatted rice bran and carry out the organoleptic and nutrient evaluation of the most acceptable products. The results of the study indicated that the defatted rice bran had higher bulk density, swelling capacity, water holding capacity, fat absorption capacity, water absorption capacity than the full fat rice bran. The contents of moisture, crude protein, crude fat, crude fiber, ash and total carbohydrate in defatted and full fat rice bran were 4.81, 4.26; 14.9, 11.5; 0.03, 18.8; 13.08, 10.9; 10.4, 8.84; 62.2, 50.04 per cent, respectively. Total dietary, soluble and insoluble dietary fiber content of defatted and full fat rice bran were 25.4, 22.6; 5.10, 3.90; 20.30, 18.7; per 100g, respectively. The defatted rice bran had the higher contents of total iron (35.03mg/100g), calcium (66.5mg/100g), phosphorus (1460mg/100g), potassium (1463mg/100g) and magnesium (790.7mg/100g), than the full fat rice bran. Due to more amount of phytic acid in full fat rice bran (570.3mg/100g) the availability of Ca and Fe of full fat rice bran (26.07and 17.44%) was lower than that of defatted rice bran (26.87 and 18.55%), respectively. Five types of biscuits i.e. melting moments, sweet biscuits, butter biscuits, nan khatai, sweet and salty biscuits were developed by incorporating various levels of defatted/full fat rice bran (0, 10, 20, 30, 40 and 50%). In total 55 products were prepared and subjected to organoleptic acceptability. All the 5 types of biscuits were acceptable when full fat /defatted rice bran were added at 10 and 20 per cent levels. On the basis of organoleptic characteristics, further value addition was done with various nutraceuticals at 10 per cent level (nuts, flaxseed, soy flour, chocolate buttons and chocolate powder). Five types of biscuits amounting to total 25 products were further standardized by incorporating acceptable level of full fat/defatted rice bran. The most acceptable full fat/defatted rice bran biscuits (10 and 20%) with nutraceutical ingredient (10%) were melting moment containing chocolate buttons and sweet biscuits containing mixed nuts. These 10 most acceptable products were analyzed for various nutrients. In melting moments and sweet biscuits, amount of all the nutrients including moisture, protein, fat, fiber, ash, total dietary fiber, total minerals (Fe, Ca, Mg, P and K), available iron and calcium and phytic acid contents were significantly increased in both Type I (10%) and II (20%) melting moments and sweet biscuits incorporating full fat/defatted rice bran over the control biscuits. As the amount of full fat/ defatted rice bran increased in the biscuits, per cent availability of Ca and Fe decreased. Melting moments containing chocolate buttons and sweet biscuits containing mixed nuts could be stored safely upto two months in air tight polythene bags at room temperature (42°C). Type I and II melting moments and sweet biscuits incorporating full fat rice bran were acceptable till 30th day of storage while these biscuits supplemented with defatted rice bran were acceptable till 45th day of storage. Peroxide value and moisture uptake of Type I and II melting moments and sweet biscuits showed an increasing trend with increase in the storage period.ThesisItem Open Access Assessment of nutritional status of rural school going children (10-12 years) of Fatehabad District (Haryana)(CCSHAU, 2015) Priyanka Rani; Sangwan, VeenuThe present study was conducted to determine nutritional status of rural school going children (10- 12 years) and to determine the impact of nutrition education on knowledge gain of selected children and their mothers. Total 100 respondents were selected randomly from the two villages namely, Khabra Kalan and Jandwala Baggar of Fatehabad district; out of 100 school going children, 50 children and their mothers were selected randomly for imparting nutrition education. Nutritional status of children was assessed using methods of dietary survey (24 hr recall method), anthropometric measurements (height, weight, BMI, mid upper arm circumference, waist circumference, hip circumference and waist to hip ratio) and clinical assessment of signs and symptoms of various nutrient deficiency diseases. Data on personal and socioeconomic profile of rural school going children (10-12 yrs) revealed that 49 per cent of the subjects belonged to schedule caste category. Most of the respondents were from nuclear families (61.00%) and living in mixed type of houses. Forty nine per cent of respondents’ fathers were engaged in agriculture work and majority (69%) of respondents’ mothers were non-working (housewives). The average family income of 50 per cent families was Rs.5001-10000 per month. Almost (98%) all of them were vegetarian. The mean daily intake of cereals, pulses, fats and oils, milk and milk products, green leafy vegetables, other vegetables, roots and tubers, sugar and jaggery and fruits by rural school going children was found to be lower than RDI. The intake of nutrients like energy, protein, fat, calcium, iron, -carotene, thiamine, riboflavin, niacin, vitamin C, folic acid and vitamin B12 were also significantly lower than RDA (25.30 to 85.00%). The mean height, weight, BMI, mid upper arm circumference, waist circumference, hip circumference and waist to hip ratio of boys and girls were found to be significantly (p 0.01) lower than the NCHS standards (2012). Clinical examination revealed lack of lustre in 16 per cent children while pale conjunctiva, diffused pigmentation, angular scars, cheilosis of lips, scarlet and raw tongue, magenta tongue, mottled enamel, dental caries, spongy and bleeding gums, xerosis in the skin, follicular hyperkertosis was observed among 19.0, 13.0, 4.0, 13.0, 7.0, 4.0, 13.0, 11.0, 6.0, 4.0 and 2.0 per cent of school going children, respectively. There was minor influence of mother’s working status and father education on diet and nutrition of rural school going children. The results of the present study showed that intake of food stuffs was higher in children who belonged to families with high income group. Similar types of effects of socio-economic variables were observed on mean daily intake of various nutrients like energy, protein, fat, calcium, iron, -carotene, Bcomplex vitamins, vitamin C, folic acid and vitamin B12 by the respondents. On the basis of present study, it was concluded that mean daily intake of food and nutrients by the rural school going children were significantly lower than their respective RDIs and RDAs. The all of anthropometric parameters taken under study were significantly (p 0.05) lower than their respective reference values among the children. There is urgent need to provide nutrition education to children and their mothers that will goThesisItem Open Access Nutritional Evaluation of Wheat (Triticum aestivum) Varieties and Development of Value Added Products using Wheat-Sorghum-Soybean flour blends(CCSHAU, 2015) Pandey, Laxmi; Sangwan, VeenuThe present study delineates information pertaining to the nutritional evalution of newly released wheat varieties (WH-1129 and HD-2967) and development, nutritional evaluation and study of shelf life of biscuit, cake, ladoo and sev prepared using wheat, sorghum and soybean flour blends. Thousand kernel weight of three wheat varieties ranged from 41.44 to 45.46g, respectively and grain hardness ranged from 5.42 to 8.13 kg/grain while water absorption capacity and sedimentation value ranged from (0.77 to 0.85 g/g) and (30.33 to 38.67 ml), respectively. The highest value of wet (27.62%) and dry (9.22%) gluten content was in WH-1129 wheat variety. Among wheat flours the highest level of crude protein (13.88%) and fibre (2.57%) was found in WH-1129 wheat flour while the fat content was higher (3.35%) in HD-2967 wheat flour as compared to control. The crude fibre content of soybean was found significantly higher 3.33 per cent as compared to that sorghum flour 2.50 per cent and wheat flours. Total soluble sugar, non-reducing sugar and starch content of wheat flours ranged from 4.96 to 4.71, 4.22 to 4.58 and 67.78 to 68.50 per cent, respectively. Among wheat flours calcium, iron, zinc and magnesium content ranged from 54.40 to 55.45, 4.98 to 5.46, 2.29 to 3.43 and 142.50 to 156.33mg/100g, respectively. Soybean flour had highest contents of calcium, iron, zinc and magnesium i.e. 224.67, 11.90, 4.39 and 202.72 mg/100g, respectively as compared to sorghum flour 20.25, 4.12, 2.12 and 177.05 mg/100g, respectively and wheat flours. Availability of in vitro calcium in all wheat flours was ranged from 22.65 to 23.96 mg/100g. Soybean flour was found to have 84.97 mg/100g calcium availability. In vitro zinc availability and iron in all wheat flours ranged between 1.87 to 2.09 and 2.35 to 2.78 mg/100g, respectively. The starch digestibility of three varieties of wheat flours ranged from 36.12 to 36.82 mg maltose released/g meal. The protein digestibility (in vitro) of wheat flours ranged from 68.19 to 69.36 per cent. Phytic acid content of wheat flours ranged from 270.43 to 278.42mg/100g. Soybean had significantly (P≤0.05) highest polyphenol content (534.41mg/100g) than sorghum flour (391.67mg/100g) and all varieties of wheat flours. Out of two ratios (60:30:10 and 40:40:20) the biscuits, cake, ladoo and sev prepared from combination of WHF:SGF:SBF in the ratio 40:40:20 was found most acceptable which were assessed for their nutritional composition. The value added products had significantly higher crude protein, crude fibre, ash, minerals and mineral availability (calcium and zinc) content than control. The organoleptic scores for different developed products declined gradually during storage period however all the storable value-added products were found to be organoleptically acceptable up to 90 days. Fat acidity content of all the value added products and that of control increased during storage period, however increase was within the acceptable limit while the peroxide value was not detectable. The total bacterial counts of all types of storable products were found within the permissible limit upto 45 days. From the present study it is concluded that all the value added products developed from newly released wheat varieties’, sorghum and soybean flour were found to have better nutritive value than control and they (biscuit, ladoo and sev) could be stored safely upto 90 days.ThesisItem Open Access Nutritional evaluation and development of products from wheat(CCSHAU, 2013) Sachdeva, Rakhi; Punia, DarshanThe present study was conducted to evaluate physico-chemical properties and nutrient composition of four varieties of wheat, effect of processing methods (germination and blanching) on nutritional composition and develop biscuits and bread using germinated and blanched wheat flours. The results of study indicated that varieties DBW-17 (10.37%) and WH-147 (10.40%) had significantly higher protein content than that of varieties WH-1124 and WH-147. The fat content of varieties DBW- 17 (2.10%) and WH-1081(2.03%) was similar and significantly higher than the values of varieties WH- 1124 and WH-147 (1.23 and 1.53 percent, respectively). Crude fibre ranged from 1.56 to 2.16% in four varieties of wheat. The variety WH-1124 had significantly higher total soluble sugars (4.93%) as compared to other three varieties. Among four varieties of wheat, WH-1124 had highest (68.04%) amount of starch whereas DBW-17 had lowest starch content (55.00%). The variety WH-147 contained the highest calcium (58.66mg/100g) and variety WH-1124 the highest phosphorus (361.66 mg/100g).Wheat variety WH-147 had the highest (5.66 mg/100g) and variety WH-1081 the lowest iron content (4.26mg/100g). The phytic acid content of wheat varieties ranged from 206.71 to 240.10 mg/100g and polyphenols from 487.16 to 502.33mg/100g. The variety DBW-17 had the highest protein digestibility (in vitro) (62.31%) and starch digestibility (39.78mg maltose/g). A significant increase was observed in protein content after of germination of wheat. Both germination and blanching improved the crude fiber content, but on blanching the extent of improvement was less. Germination resulted in an increase in total soluble (20.68 to 24.94%) and non-reducing sugars whereas blanching caused a reduction. Germination brought about 15.26 to 17.63% reductions and blanching a non-significant increase in starch content. Germination and blanching decreased the mineral content in all the wheat varieties; the percent reduction was greater during germination as compared to blanching. A significant, improvement in in vitro protein and starch digestibility was observed after germination and blanching. Germination and blanching caused a significant reductions in phytic acid (33.21 to 38.27% and 28.10 to 34.62%, respectively). The polyphenols also decreased significantly during germination (23.25 to 32.67%) and blanching (21.27 to 29.21%). The biscuits prepared from blanched flour of all the varieties had lower width (except variety WH-1081) than their unprocessed and germinated counterparts. Breads prepared from flour of blanched wheat had loaf weights (154 to 156g) which were significantly less than the loaves of breads from refined flour and unprocessed wheat flour. The overall acceptability scores for biscuits prepared from unprocessed wheat flour were higher as compared to germinated and blanched flour biscuits. The maximum scores for all the sensory attributes were obtained for the bread prepared from blanched flour of variety DBW-17.ThesisItem Open Access Nutritional evaluation of value added products prepared from fresh green chickpeas(CCSHAU, 2013) Priyanka; Dahiya, SarojThe present study was carried out to analyse the nutritional composition and sensory evaluation of four fresh green chickpea varieties Kabuli (HK-1 & HK-2) and Desi (HC-1 & HC-3). All fresh green chickpeas varieties were evaluated for sensory characteristics like color, appearance, flavor, texture, taste, and overall acceptability using Nine Point Hedonic Scale by a panel of ten judges. Results indicated that the fresh green chickpea Kabuli (HK-1 &HK-2) and Desi (HC-1& HC-3) varieties contained 18.45to 20.59% crude protein, 3.61 to 4.70% crude fiber, 3.06 to 4.00% ash, 4.31 to 6.16% fat content. Regarding minerals HC-3 (desi) contained highest amount of calcium as (155.45 mg/100g), phosphorus (235.62mg/100g), zinc (5.81mg/100g), iron (4.63mg/100g), magnesium (121.33mg/100g) and manganese (2.86mg/100g) followed by HK-1, HK-2, HC-1 varieties. Vitamin C content was observed to be the highest in Desi (HC-3) (14.36 mg/100g) and Kabuli (HK-1) (14.16 mg/100g). Sensory evaluation showed that mean scores of all fresh green chickpea varieties were ‘liked moderately’ in terms of colour, appearance, aroma, texture, taste and overall acceptability and were organoleptically acceptable. Fresh green chickpea varieties Desi (HC-3) and Kabuli (HK-1) were found to be nutritionally superior and organoleptically acceptable. Based On sensory and nutritional evaluation of fresh green chickpea varieties Kabuli (HK-1) and Desi (HC-3) were utilized in preparing products. Sensory acceptability and nutrient composition of fresh green chickpea products was also assessed. Products developed from fresh green chickpea were chapati, parantha, dry vegetable, curry vegetable, kadhi, pulao and chutney and from fresh green chickpea powder (40 & 60%) ratio were biscuits, sev, matar and dhokla. All the products developed were organoleptically acceptable and fell in the category of ‘liked moderately’ to ‘liked very much’. Nutritional evaluation showed that highest amount of crude protein was found in Kabuli (HK-1) 24.35 g/100g. Crude fiber content was significantly higher in dry vegetable Desi (HC-3). Maximum amount of fat was found in biscuit Desi (HC-3) 24.35 g/100g. Supplemented curry vegetable (HC-3) contained highest amount of dietary fiber 27.71 g/100g. Regarding minerals, calcium was highest in Chutney(HC-3) 145.64 mg/100g, phosphorus in Matar (HC-3 60%) 322.83 mg/100g, iron in Chutney(HC-3) 9.15 mg/100g , highest zinc in curry vegetable (HC-3) 5.08 mg/100g , highest magnesium in Chutney(HC-3)116.15mg/100g and manganese content was highest in Dhokla(HK-1) 2.96mg/100g respectively. The highest amount of Vitamin C content was observed in Kadhi (HC-3) 11.60 mg/100g. Out of four varieties of fresh green chickpea, (Kabuli (HK-1) and Desi (HC-3) varieties were nutritionally superior and organoleptically acceptable. Therefore these varities can be effectively utilized for preparation of value added products and suitable for human consumption. Hence, it may be cocluded that fresh green chickpea may be consumed in daily diet by general population and it will help to provide appreciable amount of protein, calcium, iron, vitamin, fiber and others micronutrients for maintaining good health among masses.ThesisItem Open Access Development of Pearl millet and Rice based gluten free food products(CCSHAU, 2013) Johari, Aanchal; Kawatra, AshaThe present study was carried out to utilize pearl millet and rice to develop gluten free food products along with supplementation of bengal gram/sesame seeds/soybean/green gram /amaranth leaves/ amaranth grains. All the developed products were found to be organoleptically acceptable by panel of judges. Products developed included breakfast foods (dalia, parantha, cheela, upma), main meal foods (chapati, poori, khichri), snacks (noodles, vermicelli, dhokla, nankhatai, sev, til biscuits, and coconut biscuits) and sweets (burfi, halwa and laddoo). Acceptability scores of most of the products were in the category of ‘liked moderately’. Nutritional analysis indicated that range of crude protein, ash, crude fat, crude fiber, calcium, iron and zinc in the developed food products ranged from 4.4 g-19.1 g, 0.5-2.8 g, 2.7-40.7 g, 0.4-1.5 g, 26-801.4 mg, 2.2-6.5 mg and 0.9-2.4 mg per 100g, respectively. Among breakfast foods dalia contained maximum amount of protein and calcium. Maximum calcium content in main meal foods was analyzed in 139.7 mg/100g in khichri and iron content (5.3 mg per 100g) was maximum in chapati. Significant differences were observed in calcium content of snacks, ranging from 42.6 in dhokla to 88.4 mg per 100g of vermicelli. In sweets maximum crude protein content was observed in burfi i.e 15.5 g per 100g while highest calcium content was 117.5 mg per 100g in laddoo. Gluten content was absent in all the developed products. Developed food products can be safely used as a potential alternative to expensive gluten free products available commercially. Developed products besides providing satisfaction to deprived palate of celiac patient, will also add variety and nutrition to their diet.