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ThesisItem Open Access DEVELOPMENT OF GRAPE ( Vitis vinifera L.)-PINEAPPLE ( Ananas comosus L.) BLENDED JELLY CUBES(Dr.Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2020-08) KALE, PRIYANKA ANILRAO; Pujari, K. H.; Relekar, P. P.; Joshi, M. S.; Ranveer, R. C.An experiment entitled, “Development of grape ( Vitis vinifera L.) and pineapple (Ananas comosus L.) blended Jelly cubes” was conducted in the Department of Post-Harvest Management of Fruit, Vegetable and Flower Crops, P.G. Institute of P.H.M., Killa- Roha, Raigad during the year 2019-2020. It was aimed to develop the blended jelly cubes by using various proportions of grape and pineapple fruit juices viz. 100:0, 90:10, 80:20, 70:30 and 60:40. The blended grape and pineapple jelly cubes were evaluated for physical, chemical and sensory quality parameters during 90 days of storage period. Colour of the blended jelly was determined by recording L*, a* and b* value. L* value was decreased from 69.82 to 65.96 VII during storage indicating the increase in darkness of colour. Moreover, increased in a* 2.64 to 3.27 and decreased in b* 35.91 to 32.31 was observed in the blended jelly during storage. An increase in moisture, TSS, reducing and total sugars with decrease in titratable acidity in the product was observed during 90 days of storage period at ambient condition. Sensory evaluation of the grape and pineapple blended jelly cubes showed that the sensory score for colour, flavour and texture decreased during storage. Based on the organoleptic evaluation and economics of the jelly cubes, the grape and pineapple blended jelly cubes could be prepared by blending grape and pineapple juice in the ratio of 60:40 with optimum consumer acceptability upto 90 days of storage at ambient condition.ThesisItem Open Access DEVELOPMENT OF DEHYDRATED DRAGON FRUIT (Hylocereus undatus) SLICES(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli., 2020-08) DEORE, NIKHIL SANDIP; Pujari, K. H.; Relekar, P. P.; Joshi, M. S.; Swami, S. B.A research work entitled “Development of dehydrated dragon fruit (Hylocereus undatus) slices” was undertaken at the Department of Fruit, Vegetable and Flower Crops, Faculty of Post Harvest Management, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli, District Ratnagiri, during the year 2019-2020. The present investigation which was undertaken to study the effect of different levels of citric acid on dehydrated dragon fruit slices and to study the storage behaviour at ambient conditions. For this experiment, the Factorial Completely Randomized Design (F.C.R.D.) was used. The dragon fruit slices were dipped in different levels of citric acid as a pre-treatment i.e. 0%, 0.5%, 1%, 1.5% and 2% for 30 minutes, along with potassium metabisulphite 200 ppm. After draining the slices were dried in tray dryer at the temperature of 550 VII C and the product was analysed for physico-chemical and sensory qualities initially and during 30, 60 and 90 days of storage. The decrease in L* and a* values and increase in the and b* value for colour of the dehydrated slices was observed during storage. The present study revealed that all the chemical parameters except moisture, TSS, reducing sugars and total sugars of the dehydrated slices decreased during storage period of 90 days at ambient condition. From the results of present studies, it can be concluded that the dehydrated dragon fruit slices could be stored up to 90 days at ambient condition, when packed in 200 gauge low density polyethylene (LDPE). Based on the sensory qualities and economics, the dehydrated dragon fruit slices could be prepared by the pre treatment of 1 per cent citric acid with higher overall acceptabilitThesisItem Open Access DEVELOPMENT OF COOKIES FROM MUSHROOM (Pleurotus spp)(Dr.Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2020-07) Joshi, Chinmay Umesh; Relekar, P. P.; Pujari, K. H.; Ranveer, R.C.; Shirke, G.D.An investigation entitled “Development of cookies from mushroom (Pleurotus spp)” was undertaken at the Department of Post Harvest Management of Fruit, Vegetable and Flower crops, Faculty of Post Harvest Management, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli, District Ratnagiri, during the year 2019-2020. In the present study, the efforts were made to prepare mushroom cookies by using different proportions of refined wheat flour (maida) with gram flour composite and mushroom powder. There were six treatments comprising of different levels of composite flour and mushroom powder concentration used for preparation of mushroom cookies viz. T1- 100:0, T2- 95:05, T3- 90:10, T4- 85:15, T5- 80:20 and T6- 75:25. The experiment was conducted by using Factorial Completely Randomized Design (FCRD) and the product was analyzed for chemical parameters and sensory qualities Title of thesis : Development of cookies from mushroom (Pleurotus spp). Name : Mr. Chinmay Umesh Joshi Regd. No : PHMRM-0180156 Degree : M.Sc. (P.H.M.) Name and designation of Research Guide : Dr. P.P. Relekar Professor and Head, Department of PHM of Fruit, Vegetables and Flower crops P. G. Institute of Post Harvest Management, Killa, Roha. Dist. Raigad at an interval of 10 days up to a storage period of 30 days at ambient conditions. The mushroom cookies prepared from different treatments were evaluated for their physical parameters like colour, thickness, volume, diameter and density. The chemical parameters such as TSS, reducing sugars, total sugars, moisture, protein, ash and also sensory qualities were also studied. The present study revealed except moisture and TSS, that all the chemical parameters and sensory qualities were decreased during storage. From the results of present studies, it can be concluded that the mushroom cookies could be stored up to 30 days at ambient condition, when packed in 400 gauge low density polyethylene (LDPE). As regards to sensory qualities, the cookies prepared with (90 per cent maida with gram flour composit and 10 per cent mushroom powder) were the best at the end of 30th day of storage. Among all the cookies recipes, the treatment T3 (90:10) showed promising result by scoring 8.06 for overall acceptability.ThesisItem Open Access DEVELOPMENT OF PROCESS FOR PREPARATION OF TURMERIC PASTE(Dr.Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2020-11) Jadhav, Shivali Shashikant; Kadam, J. H.; Relekar, P.P.; Talathi, M. S.; Ranveer, R. C.The present research was carried out to develop a process for preparation of turmeric paste and to study the optimization of blanching period for production of turmeric paste to evaluate physico-chemical characters of turmeric paste as well as to evaluate storage stability of turmeric paste. The quality paste with good shelf life was prepared from 50.5 per cent raw turmeric, 25 per cent water, 24 per cent vinegar, 0.5 per cent starch and 250 ppm sodium benzoate. Colour deterioration was observed with increase in blanching period. Flow behaviour index, moisture, TSS, curcumin, acidity, starch, sugars, fiber, fat, protein and ash content decreased and consistency index and pH increased with increase in blanching period. The paste was packed in HDPE pouches xxii and glass bottles which were stored at refrigerated temperature (5±2°C) for 180 days to study their storage feasibility. Among the different blanching treatments, blanching for 5 min gives significant results. Hence this treatment was used further for storage study of turmeric paste. The paste prepared from this treatment having moisture 86.34 per cent, TSS 6.73°B, titratable acidity 0.97 per cent, pH 4.30, total sugars 28.23 per cent, reducing sugar 7.55 per cent, starch 30.42 per cent, total ash 1.91 per cent, curcumin 5.16 per cent, fiber 0.70 per cent, flow behaviour index 0.1369, consistency index 1.2365 Pa.sn, colour value for L*, a* and b* was 77.13, 10.63 and 92.06 respectively, yellowing index 170.51 and fat 7.36 per cent. Analysis of paste was carried out at a regular interval of 60 days. As the moisture content in storage decreased curcumin content, pH, total soluble solids, reducing sugar, total sugar, protein, fiber, fat, total ash and flow behaviour index increased. Although decrease in starch content, titratable acidity, consistency index and color were observed. All the parameters were significantly influenced by packaging material and storage time. The decrease in curcumin content on dry weight basis was found to be non-significant during storage period. The paste samples stored in HDPE pouches were found better with more retention of nutrients as compared to samples stored at in glass bottle in any aspect, however both the samples were found to be acceptable with physico-chemical changes and also microbiologically safe for human consumption for 180 days of storage at refrigerated temperature.ThesisItem Open Access STORAGE STABILITY OF DRIED TINY SHRIMP (NEMATOPALAEMON TENUIPES) AT REFRIGERATED AND AMBIENT TEMPERATURE(Dr. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI DIST. RATNAGIRI, 2019-07) BAMBALE, SANDHYA GOVIND; Vartak, V.R.Tiny shrimp (Nematopalaemon tenuipes) is very important seafood having high nutritional value and commercial importance. Many fishermen dry these shrimp in the backyard and sell in the market as a secondary business. End users or consumers store these tiny shrimps at room temperature and further utilize the same for domestic consumption. However as per the information gathered from local community in coastal district of Maharashtra, the recent trend exists where some people store these shrimps in refrigerator so as to use it for long time. However some people say that storing in refrigerated condition reduce the flavor and taste of the tiny shrimp. Due to these contradictory observations and opinions, the present study is proposed to validate the truth behind these remarks and to know the facts. Hence, dried tiny shrimp were stored in two different storage conditions i.e. ambient temperature storage and refrigerated temperature storage. No reports are available so far about comparative analyses of dried tiny shrimp stored at refrigerated and ambient temperature. The quality of dried tiny shrimp was evaluated by using various parameters and analysis methods to know the storage stability. Their proximate composition (moisture, protein, fat and ash), biochemical properties [pH, peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), tri-methylamine nitrogen (TMA-N)], microbial (total plate count) and sensory qualities (appearance, colour, texture, odour, flavor, taste and overall acceptability) were evaluated. The biochemical parameters of dried tiny shrimp viz.PV (2.993 meqO2/kg of fat), FFA (1.557% of oleic acid), TVB-N (9.263mg/100gm) and TMA-N (4.917mg/100gm) were analyzed and recorded as initial values. The said values for ambient temperature after 75 days of study were for21.467 meqO2/kg of fat for PV, 4.293% of oleic acid for FFA, 40.717mg/100gm for TVB-N and15.170mg/100gm for TMA-N. The refrigerated temperature values of biochemical parameters at 90 days were for PV (21.243 meqO2/kg of fat), FFA (4.273% of oleic acid), TVB-N (41.183mg/100gm), TMA-N (15.090mg/100gm). These parameters suggested that tiny shrimp stored at refrigerated temperature had more shelf life (90 days) than tiny shrimp stored at room temperature as biochemical values were beyond acceptable limits after 75 days. The microbial study revealed that the initial microbial load of the raw material is too high, total plate count of dried tiny shrimp was (1.715×1010cfu/g) for ambient temperature and (1.665×1010 cfu/g) for refrigerated temperature at 90 days. The pH is increased at ambient storage and decreased at refrigerated storage. The overall acceptability of dried tiny shrimp is better at refrigerated temperature storage as compared to ambient temperature storage. The results showed that the refrigerated storage is practical and approriate to maintain the taste and flavour upto 90 days. This study suggests the use of dried tiny shrimp (Nematopalaemon tenuipes) for consumption upto 60 days when stored at ambient temperature storage and 90 days when stored at refrigerated temperature storage.ThesisItem Open Access UTILIZATION OF CHICKEN SHANK FOR DEVELOPMENT OF SOUP(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli Dist-Ratnagiri, Maharashtra, 2019-07) Shendage, Ranu Hanumant; Ranveer, R.C.The utilization of shank from poultry for production of value added products has attracted substantial attention. The poultry feet are the waste part and can be converted into value added product like soup. This serve as a good practice of post-harvest management of waste utilization. In order to utilize the waste of poultry as a source of chondroitin sulfate, the chondroitin sulfate was extracted and purified from chicken feet. The optimization of different ingredients i.e. corn flour (10, 12.5 and 15%), MSG (0.1, 0.2, and 0.3%) and citric acid (0.10, 0.12 and 0.15%) was carried out to prepare chicken fit powder. The other ingredientsusedweresalt2.1%,oil5%,onion5%,garlic2.5%,ginger2.5%, turmeric powder 0.12%, chili powder 0.25%, clove powder 0.05%, cinnamon powder0.05%, cardamom powder 0.05%, pepper powder IX 0.19% and shreds 5% were kept constant for all formulations. The fresh chicken fit powder and stored samples were subjected to physical and proximate composition. The soup prepared from chicken fit and optimized ingredients was subjected to storage stability study at ambient condition. The microbial, sensorial and biochemical quality of stored sample wasevaluated. The results of Fourier-transform infrared spectroscopy (FTIR) the showed peak at approximately 850 cm−1 was used to identify chondroitin-4- sulfate and the peak at 820 cm−1was used to indicate chondroitin-6-sulfate. The optimization study showed that 10% corn flour, 0.3% MSG and 0.12% citric acid were found to be optimum from the sensory score data. The developed chicken soup powder contains high protein (43.25%), fat (22.18%) and ash content (4.45%). Storage studies results showed that there we significant change in physical, proximate and sensory quality of soup. The physical parameters such as bulk density was changed from (0.56±0.05 to 0.50±0.03g/ml), solubility (19.40±2.96% to 20.60±2.70%), viscosity (115±7.90cP-111.40±6.80cP), rehydration ratio (3.82±0.59-4.54±0.43), colour L* (70.62± 0.92-67.59±1.31),colourvalue of a* (6.85±0.05-5.27±0.04) and colour value of b* is (54.37±0.17- 52.29±0.63). Changes in proximate parameters during storage time such as moisture (6.54-6.88%), protein (42.94-46.88%), fat (21.40-24.20%), ash (3.68-4.19%) and carbohydrates (24-17.33%). Change in sensory quality of soup such as colour (8.8-7.1), flavor (8.5-7.1), consistency (8.9- 7.1), taste (8.3-7.1) and overall acceptability of soup (8.6-7.1). The product packed in high density polyethylene pouch (HDPE) and stored at ambient storage conditions were found more stable and acceptable than packed in polyethylene for three months storage. This concludes that the waste obtained from the poultry processing industry can be utilized for value addition and hence improve the economical condition of small scale processor. Keywords: chicken feet, chondroitin sulfate, FT - IR, dried soup.ThesisItem Open Access Effect of different concentrations of Pepsin Enzyme on extraction of Fish Protein Hydrolysate from Malabar Sole Fish (Cynoglossus macrostomus(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli , Dist : Ratnagiri, 2017-07) Bhingarde, Omkar Rajendra; Koli, J. M.In the present study an attempt was made to study the functional properties of fish protein hydrolysate (FPH) derived fromMalabar sole fish (Cynoglossusmacrostomum)so as to 92 know about the proximate composition of fresh fish and FPH, functional properties and other properties, microbiological analysis of the FPH. The important findings are summarized as: 6.1 Proximate composition of Malabar sole fish (Cynoglossusmacrostomus) Proximate composition of Malabar sole fish was observed to be moisture 75.13%, crude protein 15.73%, fat 2.2% and ash 2.43%. 6.2Proximate composition of Fish protein hydrolysate from Malabar sole fish (Cynoglossusmacrostomus) using different Pepsin concentrations Proximate composition of FPH from Malabar sole fish (Cynoglossusmacrostomus) using different Pepsin concentrations (1, 1.5, 2, 2.5 and 3%)were observed moisture content as 7.40, 7.48, 7.06, 7.52 and 7.61% respectively; crude protein content as 63.50, 66.00, 73.00, 65.00 and 62.50% respectively; fat content as 1.64, 1.70, 1.25, 1.79 and 2.01% respectively; ash content as 2.25, 2.49, 3.65, 2.90 and 2.70% respectively. 6.3 Functional properties of Fish protein hydrolysate from Malabar sole fish (Cynoglossusmacrostomus) using different Pepsin concentrations Functional properties of FPH from Malabar sole fish (Cynoglossusmacrostomus) using different Pepsin concentrations (1, 1.5, 2, 2.5 and 3%)were observed solubility as 83.66, 84.83, 92.43, 89.46 and 90.23% respectively; emulsifying capacity as 63.83, 63.1, 69.93, 67.06 and 66.53% respectively; emulsifying stability as 59.90, 59.20, 64.83, 61.13 and 61.16% respectively; foaming capacity as 114.26, 112.2, 124.4, 116.9 and 119.93% respectively; foaming stability as 81.00, 86.76, 92.03, 85.10 and 87.56% respectively and water holding capacity as 2.99, 3.06, 3.75, 3.41 and 3.44ml/g respectively. 6.4 Parameters of Fish protein hydrolysate from Malabar sole fish (Cynoglossusmacrostomus) using different Pepsin concentrations 93 Parameters of FPH from Malabar sole fish (Cynoglossusmacrostomus) using different Pepsin concentrations (1, 1.5, 2, 2.5 and 3%) were observed pH as 6.46, 6.53, 6.96, 7.20 and 6.66 respectively; Isoionic point as 5, 5, 7, 8 and 8pH respectively; Degree of hydrolysis (60, 120 and 180min) as 15.80,17.43,18.36; 16.50,18.30,18.53 ;17.30,20.36,22.63 ;16.26,19.13,20.13and 15.93,18.80,19.83%respectivelyandcolour(L* value 62.73, 64.3, 68.56, 67.5 and 63.5) (a* value 8.13, 7.86, 6.05, 7.84 and 7.84) (b* value 16.18, 17.18, 18.6, 17.92 and 16.84) as respectively. 6.5 Microbiological analysis of Fish protein hydrolysate from Malabar sole fish (Cynoglossusmacrostomus) using different Pepsin concentrations TPC was observed as 0.51×102, 0.53×102, 0.42×102, 0.62×102 and 0.59×102 respectively. 6.6 Conclusion It can be concluded that Malabar sole fish is suitable for preparation of fish protein hydrolysate using pepsin enzyme. Higher protein concentration is observed in the FPH with good biochemical and functional properties with low range of Total Plate Count (TPC).Pepsin was found to be efficient enzyme for production of FPH. The optimal conditions were determined to be 2%, of Pepsin enzyme at 55ºC, pH 7 for 60 min. The FPH could also be considered as alternatives for other protein ingredient sources that are being used in the food industry. The future research on FPH is very bright since the FPH market is expanding enormously all over the world.ThesisItem Open Access DEVELOPMENT OF BLENDED SAPOTA (Manilkara achras (Mill) Fosberg) AND TAMARIND (Tamarindus indica L.) JELLY CUBES(Dr. B. S. KKV., Dapoli, 2017-06) DEOKAR, VISHAKHA TATYASAHEB; Pujari, K. H.ABSTRACT An experiment entitled, “Development of blended sapota (Manilkara achras (Mill) Fosberg) and tamarind (Tamarindus indica L.) jelly cubes” was conducted in the Department of Post-Harvest Management of fruit, vegetable and flower crops, P.G. Institute of P.H.M., Killa- Roha during the year 2016-2017. It was aimed to develop the blended jelly cubes by using various proportions of sapota and tamarind fruit juices viz. 100:0, 90:10, 85:15, 80:20, 75:25 and 70:30. The blended sapota and tamarind jelly cubes were evaluated for physical, chemical and sensory quality parameters during 90 days of storage period. Colour of the blended jelly was determined by recording L*, a* and b* value. L* value was decreased from 52.33 to 31.77 during storage indicating the increase in darkness of colour. Moreover, increased in a* 9.95 to 15.10 and decreased in b* 36.69 to 15.17 was observed in the blended jelly during storage. An increase in moisture, T.S.S., reducing sugars and total sugars with decrease in titratable acidity in the product was observed during 90 days of storage period at ambient condition. Sensory evaluation of the blended sapota and tamarind jelly cubes showed that the sensory score for colour, flavour and texture decreased during storage. Based on the organoleptic evaluation and economics of the jelly cubes, the blended sapota and tamarind jelly cubes could be prepared by blending sapota and tamarind in the ratio of 75:25 with optimum consumer acceptability upto 90 days of storage at ambient condition.ThesisItem Open Access “STUDIES ON PREPARATION OF BLENDED PINEAPPLE ( Ananas comosus L.) MANGO (Mangifera indica L.) CRUSH”(dbskkv., Dapoli, 2015-07) CHAVAN., GOVIND MAHESH; Relekar, P. P.The present research work entitled ‘‘Studies on preparation of blended pineapple (Ananas comosus L.) mango (Mangifera indica L.) crush” was undertaken in the Department of Post-Harvest Management of Fruit, Vegetable and Flower crops in Post Graduate Institute of Post-Harvest Management, Killa-Roha, during the year 2014-2015. The experiment on preparation of pineapple:mango blended crush was laid out with seven main treatments, four sub treatments with three replications. The experiment was conducted by using factorial completely randomized design (FCRD) and the product was analyzed for physico-chemical composition and sensory qualities at an interval of 30 days till 90 days of storage period at ambient conditions. The present study revealed that the physical parameters viz. L* value for colour decreased with increasing a* and b* value for colour during the storage period of 90 days. The chemical parameters viz. T.S.S., reducing sugars and total sugars increased with decrease in the acidity content during storage of 90 days. Among all the crush recipes i.e. 50:50 (pineapple:mango) was found to be the best recipe for blended crush with highest organoleptic score for colour, flavour and overall acceptability and higher gross returns on the investment. For the preparation of pineapple crush, mango pulp could used as a stabilizer in 50:50 proportion for uniform dispersion of colloidal particles in the product.
