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ThesisItem Open Access PRODUCTION TECHNOLOGY OF NECTAR FROM AONLA FRUIT (INDIAN GOOSEBERRY) USING STEVIA AS NATURAL SWEETENER(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) ARVADE SHILA KAILAS; Dr. R. R. GajeraExperiments were carried out for standardizing the processing and storage parameters for production of aonla nectar. Hot water blanching of aonla fruits at different time (3, 6, 9 and 12 min) and temperature (85, 90 and 95 °C) was evaluated for the quality and its juice yield and the process was optimized on the basis of the maximum retention of nutrients and the minimum loss in yield of juice. The most effective water blanching treatment was found at 3 min at 95°C. The juice yield, ascorbic acid contents, pH and TSS of aonla juice were found to be 52.10%, 452 mg/100g, 2.60 and 12.02 °Brix, respectively.ThesisItem Open Access STANDARDIZATION OF TECHNOLOGY FOR PRODUCTION OF PREMIUM QUALITY FENNEL SEED POWDER USING CRYOGENIC GRINDING(College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2021) Kandarp Sadhu; Dr. R. F. SutarFennel (Foeniculum vulgare) is a biennial or perennial herbaceous plant, belonging to the Apiaceae family. Fennel seeds are very popular as effective household treatment for common ailments, particularly stomach inflammation. Fennel seed and oil are used to promote health, in prevention of diseases, and as a flavouring agent in food items. The essential oils and various extracts from fennel have been shown to possess antimicrobial, anticarcinogenic, antioxidant, antihirsutism, memory-enhancing property, antiaging effects, antimutagenic effect and antistress activities. Cryogenic grinding is method of powdering products at sub-zero temperature ranges from 0 to 195°C. The present investigation was undertaken to optimize cryogenic grinding parameters to obtain superior quality of fennel seed powder. Fennel seed contain moisture content 6.70±0.25%, carbohydrate content by difference 44.32±0.38%, protein content 7.52±0.77%, total fat 13.65±0.46%, crude fiber content 18.42±0.34% and volatile oil content 2.4±0.037%. The effect of grinding temperature (ambient, 0, - 20, -40, -60, -80, -100°C), feed rate (12, 14 and 16 kg/hour) and sieve size (0.8, 1.0 and 1.5 mm) were evaluated with respect to grinding time, volatile oil content, anethole content, fenchone content, estragole content, energy consumption and liquid nitrogen consumption.ThesisItem Open Access DEVELOPMENT OF DRYING TECHNOLOGY FOR DATE PALM FRUITS USING NOVEL TECHNIQUES(College of Food Process ing Technology and Bio Energy Anand Agricultural University, 2020) NUKASANI SAGARIKA; Dr. S. S. KAPDIDate palm fruits are highly delicious and are considered as an ideal food because of its nutritional and health benefits. But the fruits are highly perishable because they contain high moisture content of around 50 to 60%. So, the moisture content of the date palm fruits has to be reduced in order to extend the shelf life. The purpose of this study was to develop a drying technology for date palm fruits using novel techniques. Two varieties of date palm fruits viz. red variety (ADP-I) and yellow variety (Barhi) were chosen for the study. Physical characteristics i.e. fruit weight, length, diameter, surface area, bulk density, true density and hardness of ADP-I variety were found to be 7.28±0.85 g, 34.7±0.23 mm, 24.4±0.90 mm, 6.7±0.47 cm2, 0.68±0.01 g/cm3, 0.93±0.06 g/cm3 and 120.166 N respectively. The chemical composition of ADP-I variety was moisture (53.51±2.20%), protein (10.98±0.56%), ash (1.96±0.14%), fat (6.40±0.45%), crude fibre (10.53±0.31%) and carbohydrates (16.62±0.73%). Similarly the physical composition of Barhi variety date palm fruits was fruit weight (15.72±2.42 g), length (46.6±0.14 mm), diameter (26.9±0.19 mm), surface area (10.70±0.75 cm2), bulk density (0.49±0.01 g/cm3), true density (0.68±0.05 g/cm3) and hardness (173.05 N).ThesisItem Open Access TECHNOLOGY FOR PRODUCTION OF HIGH PROTEIN MEAL FROM COMMERCIAL DEOILED PEANUT CAKE(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) GOVIND PRADIP TAGALPALLEWAR; Dr. S. H. AkbariThe present investigation was conducted with a broad aim of developing the technology for production of high protein meal form commercial deoiled peanut cake. The commercial deoiled peanut cake was given treatments like microwave treatment (1 kW) at different microwave exposure time (2, 4, 6 and 8 min) and irradiation treatment at different irradiation dose 2.5, 5.0, 7.5 and 10.0 kGy. The effect of treatment was analyzed in terms of reduction in aflatoxin content and retention of resveratrol and phytosterol content deoiled in peanut cake. Maximum reduction in aflatoxin content and maximum retention of resveratrol and phytosterol content in deoiled peanut cake was found at 8 min microwave exposure time and 10.0 kGy irradiation dose. At 8 min of microwave exposure time and at 10.0 kGy irradiation dose the aflatoxin content was found 74.91 (ppb) and 71.32 (ppb) respectively. While in terms of percent reduction in aflatoxin content was 20.34 % and 24.16 %. Percent retention in resveratrol content, β-Sitosterol, campesterol and stigmasterol content at 8 min microwave exposure time and 10 kGy irradiation dose were found to be 67.14 %, 68.73 %, 67.81 %, 67.70 % and 72.33 %, 97.95 %, 90.26 %, 97.62 %, respectively.ThesisItem Open Access EFFECT OF ATMOSPHERIC PRESSURE COLD PLASMA (APCP) AND UV-C TREATMENT ON SELECTED PESTICIDES AND MICROORGANISMS IN CUMIN SEEDS(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) SAIYAD AKHTARHUSAIN YAKUBALI; Dr. R. V. PrasadCumin (Cuminum cyminum L.) is an important spice and one of the earliest known minor spices used by mankind. The commercial value of spices are determined by pungency, texture, shape, color, appearance, taste and volatile oil content. Cumin seeds contain numerous phyto-chemicals, antioxidant, carminative and anti-flatulent properties. Atmospheric pressure cold plasma (APCP) and UV-C are novel emerging non-thermal technologies that have attracted attention as a decontamination tool in food processing. The present study investigated the efficacy of APCP and UV-C against microbiological risks and pesticide residues associated with cumin seeds.ThesisItem Open Access TECHNOLOGY FOR DEVELOPMENT OF READY-TO-REHYDRATE AND EAT TYPE OF RICE AND PULSE PRODUCTS(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) HRIDYESH PANDEY; DR. D. C. JOSHIExperiments were carried out for standardizing the processing and storage for production of ready to rehydrate type cooked rice, chickpea and kidney bean. Water to grain ratio (1.5-2.5), soaking time (0-90 min) and cooking time (0-30 min) for rice and water to grain ratio (2.0-3.0), soaking time (8-16 h) and cooking time (0-30 min) of chickpea and kidney bean were evaluated for water uptake, hardness, stickiness and solid loss. Developed process was optimized on the basis of maximum value of water uptake and stickiness and minimum value of hardness. The optimized conditions were water to rice ratio of 2:1 with soaking time of 60 min and cooking time of 20 min; water to chickpea ratio of 3:1 with soaking time of 12 h and cooking time of 30 min and water to kidney bean ratio of 3:1 with soaking time of 12 h and cooking time of 25 min.ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR BOTTLE GOURD JUICE BASED CARBONATED BEVERAGE(2018) PRAJAPATI VINODCHANDRA JAYRAMBHAI; Dr. R. R. GajeraExperiments were carried out for standardizing the processing and storage parameters for production of bottle gourd juice based carbonated beverage. Central composite design (CCD) and response surface methodology (RSM) were used to formulate and analyze the formulated beverage samples. Different variables tested were bottle gourd, pineapple, lime and sugar syrup in the range of 10 - 20, 1 - 10, 1 - 5 and 10 - 90 ml, respectively in response to averaged value of pH, acidity, TSS, ascorbic acid and OAA contents of formulated beverage. The best optimized solution for formulated beverage was found with the desirability value of 0.91 having pH 3.04, TSS 15.00 ºBrix, acidity 0.34 %, ascorbic acid 2.86 mg/100 g and OAA 7.80 at 12.50 ml of bottle gourd juice, 3.29 ml of pineapple juice, 4 ml of lime juice and 69.69 ml of sugar syrup. Validation of the optimum solution was also done by conducting the experiment.ThesisItem Open Access TECHNOLOGY FOR PRODUCTION OF SUPERIOR QUALITY BLACK PEPPER POWDER AND ESSENTIAL OIL USING CRYOGENIC GRINDING AND SUPERCRITICAL FLUID EXTRACTION(College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2018) Patel Utpalkumar B; Dr. R. V. PrasadIndia is considered as home of spices and black pepper (Piper nirgum L.) is called king of spices. Spices are used to improve flavour and taste of food products and generally ground before use. In a normal grinding process, heat is generated when energy is used to fracture the particles and spices loose some of their essential oil or flavouring components due to the temperature rise. Therefore, cooling of spices at low temperature with liquid nitrogen before feeding to the grinder and maintaining the low temperature in the grinding zone can significantly help in retention of essential oils. The physical properties; size, bulk density, co-efficient of friction and angle of repose of black pepper were observed to be 5.05 ± 0.63 mm, 550±50 kg/m3, 0.49 ± 0.15, 38 ± 0.26°. The chemical properties; moisture, fat, protein, fiber, ash, carbohydrate and essential oil were observed to be 12.04 ± 0.29, 8.12 ± 0.28, 12.25 ± 0.08, 16.81 ± 0.41, 3.50 ± 0.31, 47.28 ± 1 and 4.88 ± 0.1 per cent respectively. Optimization of cryogenic grinding of black pepper was carried out with respect to grinding time, liquid nitrogen consumption and essential oil yield. The effect of grinding temperature (0 to -100 °C), feed rate (8, 9 and 10 kg/h) and sieve size (0.8, 1 and 1.5 mm) were studied with three factorial complete randomized design. The optimized conditions for cryogenic grinding were -52 °C temperature, 10 kg/h feed rate and 1.5 mm sieve size. The essential oil extracted from black pepper was 3.36 %. Black pepper powder was further evaluated for extraction of essential oil in supercritical fluid extraction. Response surface methodology (RSM) was used for optimization to determine effects of temperature (20, 30, 40, 50 and 60 °C), pressure (100, 150, 200, 250 and 300 bar), dynamic time (30, 60, 90, 120 and 150 min) and static time (30, 45, 60, 75 and 90 min) with respect to extract yield and piperine content. The optimized conditions observed were 47 °C temperature, 245 bar pressure, 130 min dynamic time and 30 min static time. The extract yield and piperine obtained at optimized conditions were 5.61 % and 1259 mg/100g respectively.ThesisItem Open Access EFFECT OF LOW FREQUENCY OHMIC HEATING ON CARROT JUICE RECOVERY AND ITS SHELF LIFE(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY, ANAND, 2018) RANA KINJALBEN PRABHUBHAI; Dr. Anurag NemaThe carrot has been called the “poor man’s ginseng” as it contains more than 490 phyto-chemicals (plant or fruit derived chemical compounds). It is an excellent nutritive food as it is rich source of α- and β- carotene. Investigations were carried out to study the effects of low frequency ohmic heating on carrot juice recovery and its shelf life over a temperature range of 70-90°C. The study was designed using full factorial design. The electrical conductivity and specific heat of carrot slices were in the range of 0.03-0.44 mS/cm and 5.72-66.60 kJ/kg °C, respectively at 40-90°C temperature range. The independent variables selected were 10-30 Hz frequency, 70-90°C temperature and 2-6 min. holding time for optimization of process parameters for maximum juice recovery and maximum β-carotene content. The highest juice recovery, 23.20% over control was observed at 30 Hz frequency, 80°C temperature and 6 min. holding time. Standardization for maximum shelf life was carried at three levels of independent variables i.e. 2-6 Hz frequency, 70-90°C temperature and 2-6 min. holding time. Optimization was carried out on the basis of minimum standard plate counts (SPC) as per FSSRs (2011) and maximum β-carotene content.
