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ThesisItem Open Access STANDARDIZATION OF ULTRASONIC PRETREATMENT FOR DRYING BRAHMI LEAVES FOR THE DEVELOPMENT OF TISANE(College of Food Processing Technology and Bio-Energy Anand Agricultural University Anand, 2021) PAVITRA GANGADHAR HEGDE; Dr. KESHAV B. KAMALIYAPlants that possess therapeutic properties which exert valuable pharmacological effects on the human body are generally recognized as medicinal plants and they have special place in sociocultural, spiritual and healthcare arena. Bacopa monnieri is a well known Indian medicinal plant, commonly known as Brahmi, has been used as a memory enhancer in Ayurvedic as well as Chinese medicinal system. Brahmi contain antioxidants, phenolic compounds and saponins especially Bacosides which are responsible for brain tonic effect. It shows memory boosting activity and is used for the treatment and prevention of anxiety, diseases related to heart, respiration and nervous system.ThesisItem Open Access TECHNOLOGY FOR PRODUCTION OF READY TO SERVE (RTS) GREEN TOMATO BEVERAGE(College of Food Processing Technology & Bio-Energy Anand Agricultural University Anand, 2021) PATEL ARPITKUMAR HARESHBHAI; Dr. S. H. AkbariAn apple a day keeps the doctor away" could well be extended to green tomatoes. Tomato at immature stage had maximum amount of tomatine content which has antioxidant, cancer fighting, anti-inflammatory and anticarcinogenic activities. Therefore, the research was conducted with an idea to utilize nutritional quality of green tomato in novel Ready to Serve beverage. The objectives of the study were bio-chemical evaluation of green tomato juice, to standardized the formulation for the ready to serve green tomato beverage, to standardize the processing parameters for green tomato RTS beverage for shelf life extension, to characterize the final product for physicochemical, nutritional as well as microbiological parameters and storage study for the shelf life evaluations of the product in two different storage conditions. The green tomato juice of Gujarat Anand Tomato 5 variety having 10.47 mg/ 100ml tomatine content was used for the study.ThesisItem Open Access EXTRACTION, CHARACTERIZATION AND ENCAPSULATION OF BIOACTIVE COMPOUNDS FROM GARDEN CRESS GA-1 SEED DEOILED MEAL(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) NEHA KHARKWAL; Dr. R. V PrasadLepidium sativum L. a medicinal plant commonly known as garden cress is well known for its nutritional and therapeutic properties. The seeds of L. sativum are small, oval shaped, reddish brown in color with pointed and triangular at one end. The seed contains appreciable amount of carbohydrates, proteins, lipids and fiber. The seed is a rich source of vitamins and minerals which could help to cure various diseases and could also help in various metabolic activities of the body. The oil from garden cress seed contains all the essential fatty acids. Apart from its nutritional properties, the seed contains various bioactive compounds such as alkaloids, flavonoids, glycosides, polyketides, phenols, glucosinolates and many others which make it it useful for various therapeutic applications.ThesisItem Open Access DEVELOPMENT OF CACTUS FRUIT BASED TISANE(College of Food Processing Technology & Bio-Energy Anand Agricultural University Anand, 2021) Bhalara Yashkumar Pravinbhai; Dr. Samit DuttaCactus fruit (Prickly pear) is popular for its medicinal properties and health benefits, that’s why it comes in the category of medicinal plant. Cactus fruit is a popular fruit across the world, locally known in Gujarat as ‘Hathla’ and ‘Kataseriya’. Cactus fruit is used for the anti-diabetic effect, anti-cancerous effect, antiviral effect, anti inflammatory effect and hypercholesterolemia effect. It is a rich source of minerals like iron, calcium and potassium, vitamins, antioxidants. Betalains are responsible for the red colour of cactus fruit. Betalains are composed of betacyanins and betaxanthins.ThesisItem Open Access DEVELOPMENT OF PRODUCTION TECHNOLOGY FOR BEETROOT BASED BLENDED JUICE(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) THEBA TABBUBEN YUSUFBHAI; Amee RavaniHorticultural crops make up a major portion of the diet of humans in many parts of the world and play a significant role in human nutrition, especially as sources of phytonutraceuticals: vitamins (A, C, B1, B6, B9 and E), minerals, dietary fiber and phytochemicals. Carotenoids, polyphenols, vitamins and anthocyanins are the major antioxidant pigments found in beetroot. Grapes are a natural sweetener and a major source of antioxidants, phenolic and flavonoids. Turmeric is used for their medicinal properties. Lemons are acidic in nature and serve as rich source of vitamin C, citric acid, sugar, certain minerals like calcium and phosphorus.ThesisItem Open Access STUDY ON DRYING CHARACTERISTICS OF CUSTARD APPLE PULP USING DIFFERENT DRYERS(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2021) SHALINI SINGH; Dr. A. K. SharmaDrying of custard apple pulp was carried out using tray (hot air) dryer, vacuum dryer, tray dryer followed by microwave assisted dryer, and freeze dryer. Maltodextrin (15, 20 and 25 %) as drying aid and 1% tricalcium phosphate as anticaking agent were used. The pulp was dried at different temperatures (45, 50 and 55℃). Mathematical models were fitted to the experimental drying data of thin layer (~2 mm) custard apple pulp. Origin software was used for the purpose. The statistical results were determined using coefficient of determination (R2 ), reduced chi square (ꭓ2 ) and root mean square error (RMSE) value. The suitable model for each dryer was reported. Further, dried samples were analysed for solubility index, recovery, colour value and overall acceptability. The physical and chemical properties of custard apple pulp were analysed. The average ratio of pulp, peel and seed was 6.18:6.62:1 and the average edible and waste index were 0.45±0.05 and 0.55±0.05, respectively. The chemical composition of fresh and market pulp such as moisture content (%), pH, TSS (˚Brix), reducing sugar (g/100g), total sugar (g/100g), and ascorbic acid (mg/100g) were 66.13, 5.36, 23.38, 6.33, 17.28, 12.85 and 66.51, 5.46, 28.99, 8.74, 21.97, 105.99, respectively.ThesisItem Open Access DEVELOPMENT OF CARBONATED READY-TO-SERVE BEVERAGE FROM AONLA FRUIT(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO ENERGY, ANAND AGRICULTURAL UNIVERSITY, ANAND, 2021) NIAMCHA LOWANG; Dr. R. R. GajeraExperiments were carried out for standardizing the processing and storage parameters for production of aonla based carbonated beverage. For the experimentation Box-Behnken design was used to formulate and analyze the beverage samples. Different variables tested were aonla juice, pineapple juice and sugar syrup in the range of 10-20, 1-10 and 10-90 ml respectively. The best optimized solutions for formulated beverage were found with desirability value of 0.91 having pH 3.62, TSS 16.52 oBrix, acidity 0.35 %, ascorbic acid 30.99 mg/100 g and overall acceptability of 7.99 at 14.36 ml of aonla juice, 4.10 ml of pineapple juice and 66.71 ml of sugar syrup. The obtained optimum solution was validated by conducting further experiments.ThesisItem Open Access DEVELOPMENT OF THE FLAXSEED BASED SPREAD(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND -, 2021) KADAM ROHIT SUDHIR; Dr. Samit DuttaNut spreads and seed spreads have tremendous advantages for their nutritional value, simplicity and in consumer appeal. Flaxseed possess very good nutritional value and superior quality fat which are health promoting. From the nutritional profile, flaxseed was considered among nutraceutical and functional food. Value addition by developing a product like flaxseed based spread can help in making the nutritional benefits available to all age group of consumers. The present study was carried out to optimize roasting temperature, time, RPM, proportion of food additives, chemical and organoleptic properties of flaxseed based spread.ThesisItem Open Access TECHNOLOGY FOR PRODUCTION OF POMEGRANATE MOLASSES(College of Food Processing Technology & Bio-Energy Anand Agricultural University Anand, 2021) DHOLU UTTAMKUMAR C.; Dr. S. H. AkbariPomegranate juice is one of the most popular food stuff consumed worldwide and contain higher amount of vitamin C, antioxidant activity and anthocyanin. New food product and innovation is necessary for susceptibility of the product in the market. Pomegranate molasses has become widespread recent years and can be added in various food for its distinctive taste and aroma. Pomegranate molasses has low moisture content which significantly increases anthocyanin, antioxidant activity and vitamin C.
