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Theses

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2005 - 20068
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Subject: Food Science and Technology × End date: 2008 × Start date: 2005 × Thesis Type: M.Sc ×
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Now showing 1 - 8 of 8
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    ThesisItemOpen Access
    Studies on Epidemiology and Management of root-rot of clusterbean
    (CCSHAU, 2005) Shekhar Kumar; Sher Singh
    Root-rot complex in clusterbean caused by Rhizoctonia bataticola, Fusarium solani and Sclerotium rolfsii is a major disease of clusterbean [Cyamopsis tetragonoloba (L.) Taub] in Haryana. The inoculum age of 7 days old culture, inoculum density of 50g/kg soil, soil temperature of 30oC, soil moisture of 30 per cent water holding capacity (WHC) and soil pH of 6.0 were found to be optimum for disease development in three varieties, viz. FS-277, Pusa Nav Bahar (PNB) and HG-75. Garlic extract at 20 per cent concentration was found most effective against root-rot complex which showed maximum inhibition of the pathogen, i.e., 90.25 per cent under laboratory conditions. Under screenhouse conditions garlic extract at 20 per cent concentration in HG-75 was found most effective against the pathogens which exhibited minimum seedling mortality (4.75%). Trichoderma harzianum was found an effective antagonist against root-rot complex which showed maximum inhibition of the pathogen, i.e., 73.77 per cent under laboratory conditions. Under screenhouse conditions Trichoderma harzianum in HG-75 was found most effective against the pathogens which exhibited minimum seedling mortality (5.50%). Among organic amendments mustard residue and vermicompost when applied in combination @ 5g/kg soil resulted in maximum disease control, i.e., 11.75 per cent seedling mortality in HG-75.
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    ThesisItemOpen Access
    Evaluation of wheat varieties and development of low fat - fiber biscuits
    (CCSHAU, 2005) Sangeeta Kumari; Grewal, Raj Bala
    The present study was carried out with the objectives to evaluate different wheat varieties and to develop low fat-high fiber biscuits. Sixteen wheat varieties including four commonly grown, three newly released – high yielding and nine new elite material of wheat varieties were procured from Department of Plant Breeding, CCS Haryana Agricultural University, Hisar. Three varieties were assessed for physical, chemical, functional and rheological characteristics. Biscuits were prepared from flour of all varieties and analyzed for physical and sensory characteristics. On the basis of sensory and physical characteristics, the wheat varieties suitable for preparation of low fat – high fiber biscuits were selected. Carrot pomace powder as fiber source and pectin as carbohydrate based fat replacer was incorporated for preparation of low fat – high fiber biscuits. Carrot pomace powder was evaluated for proximate composition and total dietary fiber. Functional and rheological properties of flour in selected wheat varieties after incorporation of fat replacer and fiber source were also studied. Physical evaluation revealed that WH-157 had maximum whereas WH-773 had minimum 1000 grain weight and test weight. Grain hardness and length/breadth ratio was highest for R-3765 and WH-283, respectively. WH-157, WH-283, WH-542, R-3765, WH-712, WH-781 and WH-775 had harder texture in comparison to other varieties. The grains of WH-1002, WH-147, WH-736, WH-542, WH-712 were bolder than other varieties studied. Chemical evaluation indicated that protein, crude fiber and gluten content was maximum in WH-283, R-3765 and WH-533. Only WH-1001 and WH-1002 had less than 9% gluten. Total dietary fiber was highest in WH-533 and lowest in WH-542. Pelshenke value, sedimentation value, water absorption capacity, dough development time, dough stability, farinographic quality number of WH-712 wheat variety was highest whereas mixing tolerance index of this variety was lowest. Wide variations in physio-chemical and rheological properties of commonly grown and new elite material of wheat varieties was noticed. Sensory and physical evaluation of biscuits prepared from studied wheat varieties indicated that sweet biscuits prepared from WH-157, WH-1001, WH-1002, WH-1006 whereas sweet 'n' salty biscuits prepared from WH-712, WH-773, WH-147, UP-2338 were superior in terms of sensory characteristics and spread ratio. Proximate composition and total dietary fiber content of carrot pomace powder revealed that carrot pomace powder was good source of total dietary fiber. Addition of carrot pomace powder as well as pectin (1%) to wheat flour decreased the pelshenke value and dough raising capacity but increased the sedimentation value and water absorption capacity whereas incorporation of carrot pomace powder increased dough development time, stability, farinogrphic quality number but drastically decreased mixing tolerance index. Physical and sensory evaluation of high fiber biscuits indicated that incorporation of carrot pomace powder increased the spread ratio of biscuits whereas no significant difference was found in the mean scores for sensory attributes of biscuits with use of carrot pomace upto 20%. Futher reduction of fat in high fiber biscuits formulation upto 50% and use of 1% pectin as fat replacer had no effect on spread ratio of sweet biscuits but decreased spread ratio of sweet 'n' salty biscuits. However, no significant difference in sensory characteristics of both types of biscuits was noticed. Incorporation of carrot pomace powder (20%) as fiber source and 1% pectin as fat replacer to decreased 50% fat in formulation improved the total dietary fiber and mineral content and decrease fat, energy content and cost of biscuits. Results of investigation indicate that carrot pomace powder and pectin can be successfully utilized for preparation of low fat – high fiber biscuits without adversely affecting physical and sensory characteristics of biscuits.
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    ThesisItemOpen Access
    Study on dehydration of ber (Zizyphus mauritiana Lamk.
    (CCSHAU, 2005) Naresh Kumar; Siddiqui, Saleem
    The present investigation was undertaken to standardize various pretreatments for dehydration of ber fruits. Fresh ripe fruits at yellow green stage were subjected to different pretreatments viz., water blanching (7 min), blanching in 0.5 % KMS solution (5 min), blanching in KMS solution (5 min) + slow freezing, NaOH blanching (5 min) and then washing with 0.5 % citric acid solution, microwave blanching and osmo-dehydration. Pretreated samples were dehydrated at 65ºC in a cabinet dryer. Dehydrated fruits were evaluated for sensory score and physico-chemical characteristics. Pretreatment KMS + slow freezing recorded better retention of ascorbic acid followed by osmo-dehydration. Nonenzymatic browning was minimum in fruits given KMS + slow freezing followed by osmo-dehydrated fruits. Rehydration ratio was not significantly affected by various pretreatments. Drying rate was faster in first six hours and then slowed down. It was maximum in fruits given NaOH + citric acid pretreatment followed by osmo-dehydrated and water blanched fruits. Dehydrated fruits having 20 % moisture content received maximum organoleptic scores. However 15 % moisture fruits, though showing a little lower organoleptic score, may show better shelf life as compared to 20 % moisture fruits. Organoleptic score was improved by all the pretreatments. Maximum scores were observed for osmo-dehydrated and KMS + slow freezed fruits.
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    ThesisItemOpen Access
    Studies on the use of antioxidants for extending the shelf-life of khoa
    (CCSHAU, 2005) Munish Kumar; Beniwal, B.S.
    A study was carried out to study the effect of antioxidants for extending the shelf-life of khoa. Tocopherol acetate and sodium ascorbate were tried as antioxidants at the rate of 10, 15, 20 ppm and 400, 600, 800 ppm, respectively. The stored khoa was subjected to organoleptic evaluation. The best concentrations of antioxidants was 15 & 600 ppm and this was selected used for further study. The storage life of khoa was studied by packing it in different packaging conditions at different temperatures upto 60 days. During storage study it was analyzed for sensory evaluation, chemical analysis in terms of free fat, free fatty acids, TBA value, peroxide value, NPN per cent and SPC. Sodium ascorbate at the rate of 600 ppm was found to be effective for checking the increase in TBA value. Tocopherol acetate was found to have significant effect on body and texture of khoa.
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    ThesisItemOpen Access
    Development of nutripowder for fortification of biscuit
    (CCSHAU, 2005) Mishra, Namrata; Garg, M.K.
    Three different ratios of soybean, rice bran, unripened banana powder, and skim milk powder viz. 40:20:30:10, 50:15:20:15, 60:10:10:20 were prepared and analyzed for proximate composition, mineral content, organoleptic evaluation and rheological study by Farinograph. From all above formulation 40:20:30:10 was found to be best and used for preparation of sweet biscuits. Biscuits were fortified @ 15, 20, 25% and attempts were also made to reduce the fat content of biscuits by 30 and 40%. Physical evaluation, proximate composition, mineral content (iron, calcium and magnesium), an organoleptic evaluation were used as criteria for evaluation of biscuits quality. On comparison of control with 25% level of fortification had shown an increase in moisture from 1.79 to2.96%, crude fat 28.5 to 32.6%,crude protein 11 to 15.1%, total ash 0.60 to 1.16%,crude fiber 0.12 to1.94% whereas iron content increased from 5.11 to 19.07mg/100g, calcium 60.3-85.6 mg/100g and magnesium from 78.99 to 164.12mg/100g.All the parameters except calcium were found to be in accordance with the specification laid down by IS (7487-1974). Also addition of nutripowder had shown no significant effect on the sensory properties of biscuits with 30% fat reduction.
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    ThesisItemOpen Access
    Development of low fat and low calorie kulfi
    (CCSHAU, 2005) Jha, Jyoti; Dabur, R.S.
    A study was carried out for preparation of low fat low calorie kulfi. Shelf life of the developed products was studied upto 60 days for changes in sensory as well as physico-chemical properties. F our different levels of fat (sodium caseinate) and sugar replacers with bulking agent (aspartame + Maltodextrin) @ 25, 50, 75 and 100 percent were studied. It was concluded from the results that the kulfi with 75 percent less fat and 100 percent sugar free can be prepared with low cost in comparison with control. Control as well as experimental samples were found acceptable upto 60 days at –150C storage.
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    ThesisItemOpen Access
    Optimization of commonly used spices as preservative in pork patties
    (CCSHAU, 2006) Nain, Narender; Ahlawat, S. S.
    An investigation was conducted to optimize different levels of commonly used spices as preservative in pork patties following vacuum and normal packaging after conventional oven cooking up to a storage period of 21 days. Clove, Cinnamon, Ginger, Garlic and Black Pepper were used as spice mix and concentrations optimized were 1.0, 0.25, 0.5, 0.5 and 0.5 respectively. Sodium chloride (2%), tetra sodium pyrophosphate (0.3%), sodium nitrite (125ppm), and spice mix (2%) showed synergism in reducing TBA value in vacuum packaging during storage period of 21 days. Storage results in significantly loss of moisture and fat, protein, ash per cent and shear force value increases significantly in normal packaging. No significant change in pH during storage in all treatments. Treated vacuum packaged patties were more acceptable organoleptically. Only treated vacuum packaged patties were microbiologically safe upto 21th day of storage at 4 ± 1O C. It is recommended to cook pork by conventional oven method with additives and spice mix to limit oxidative rancidity in the finished product and microbial spoilage during storage. Since the spices used in the treatment are known to have antioxidant and antimicrobial properties and have acted synergistically with phosphate, nitrite in preservation.
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    ThesisItemOpen Access
    Studies on the use of antioxidants and preservative for extending the shelf-life of peda
    (CCSHAU, 2005) Yadav, Ramesh; Beniwal, B.S.
    A study was carried out to study the effect of antioxidants and preservative for extending the shelf-life of peda. Tocopherol acetate and sodium ascorbate were tried as antioxidants at the rate of 8, 12, 16 ppm and 400, 600, 800 ppm, respectively. Potassium sorbate was tried as Preservative @ 0.2 per cent. The stored peda was subjected to organoleptic evaluation. The concentrations of antioxidants chosen was 8 & 400 ppm and this was selected used for further study. The storage life of peda was studied at different temperatures (5± 2± C and –15 ± 2± C) for up to 60 days. During storage study it was analyzed for sensory evaluation, chemical analysis in terms of free fat, free fatty acids, TBA value, peroxide value, NPN per cent and SPC. Sodium ascorbate and tocopherol acetate at the rate of 10 ppm and 400 ppm, respectively, can be used for checking the increase in TBA value of peda during storage at 5 ± 2±C. Potassium sorbate treatment can be used effectively for controlling SPC of peda during storage at both the temperatures (5 ± 2±C and –15 ± 2± C). None of the treatments has significant effect on free fat of peda during storage at both the temperatures and non of the treatments have significant effect on the NPN and FFA during storage at –15 ± 2˚