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Subject: Food Science and Technology × End date: 2017 × Start date: 2010 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Studies on development of instant rajmash and rice convenient mix
    (CCSHAU, 2017) Monika; Siddiqui, Saleem
    The present investigation ―Studies on development of instant rajmash and rice convenient mix‖ was conducted with the objectives to develop instant rajmash - rice convenient mix and to study its shelf life. The instant rajmash was prepared from var. Chitra and instant rice was prepared from var. Basmati. The instant spice m ix was also prepared. For instantization of rajmash and rice, grains were soaked, cooked, frozen and then to ~ 5% moisture level either by cabinet dryer (40-45oC) or freeze dryer. The instant products were packed in LDPE and metalized polypropylene pouches, stored for three months at room temperature and analysed at monthly intervals for various physical characteristics, nutritional quality and sensory attributes. It was observed that grain hardness, rehydration ratio, volume expansion ration, moisture content and total protein decreased, while total sugars, non enzymatic browning, peroxide value and free fatty acids increased in reconstituted rajmash-rice with increase in storage period of convenient rajmash-rice mix. However, the reconstituted rajmash-rice prepared from stored convenient rajmash-rice mix did not show any detectable microbial growth. The overall acceptability scores of reconstituted rajmash-rice mix were lower for cabinet dried than freeze dried reconstituted rajmash-rice mix. The freeze dried convenient mix packed in metalized polypropylene was better than polypropylene bags. The convenient mix prepared by freeze drying can be reconstituted to sumptuous rice-rajmash by soaking in hot water for 10 min, while for cabinet dried convenient mix it took 15 minutes. However, the acceptability of reconstituted rajmash-rice was highly acceptable even when prepared from three months stored rice-rajmash convenient mix. The cost of production was recorded approximately Rs 29 for per 250 g pack of cabinet dried instant rajmash-rice mix and approximately Rs 38 for per 250 g pack of freeze dried instant rajmash-rice mix.
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    ThesisItemOpen Access
    Development and evaluation of cheese and toffee from aonla-papaya blends
    (CCSHAU, 2017) Sumit Kumar; Gehlot, Rakesh
    The present investigation entitled “Development and Evaluation of Cheese and Toffee from Aonla-Papaya Blends” was carried out to standardize aonla-papaya blends for preparation of cheese and toffee, and to evaluate storage quality of blended products. Aonla and papaya fruits had average fruit weight (26.94 and 2863 g) and pulp weight (836 and 718 g/kg fruit). Total soluble solids, total sugars, reducing sugars and total carotenoids were found more in papaya fruit than aonla fruit, while acidity, ascorbic acid, pectin and total phenols were recorded more in aonla fruit than papaya fruit. Cheese prepared from papaya pulp (0 aonla: 100 papaya) was found most acceptable (8.1) while cheese prepared from aonla pulp was found least acceptable (7.7). Toffee prepared from papaya pulp got maximum overall acceptability score (7.9) while toffee prepared from aonla pulp recorded overall acceptability score (7.5). Overall acceptability of aonla-papaya cheese and toffee decreased significantly during three months storage but both the blended products remained acceptable even after three months storage. Total soluble solids, total sugars, reducing sugars and browning increased significantly, while acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya cheese and toffee during three months storage. Total plate count and mold count increased in aonlapapaya cheese and toffee during three months storage period. In aonla-papaya cheese, cost of production was recorded maximum (Rs. 286/kg) in treatment (0 aonla: 100 papaya) and minimum (Rs. 263/kg) in treatment (100 aonla: 0 papaya). In aonla-papaya toffee, cost of production was recorded maximum (Rs. 235/kg) in treatment (0 aonla: 100 papaya) and minimum (Rs, 206/kg) in treatment (100 aonla: 0 papaya).
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    ThesisItemOpen Access
    Development and evaluation of cheese and toffee from Guava-Jamun blends
    (CCSHAU, 2017) Rahul; Gehlot, Rakesh
    The present research work entitled “Development and evaluation of cheese and toffee from Guava-Jamun blends” was carried out with the objectives to standardize appropriate combination of guava-jamun blends for preparation of cheese and toffee, and also to evaluate the storage quality of blended products. Guava and jamun fruits were analyzed for different physico-chemical parameters. Data show that guava and jamun fruits had average fruit weight (122 and 8.8 g) and pulp weight (912 and 699 g/kg fruit), respectively. Chemical constituents of guava and jamun fruits such as TSS, total sugars and reducing sugars were found to be (12.1 and 8.1%), (6.53 and 5.46%) and (4.28 and 4.12%), whereas acidity, ascorbic acid, anthocyanins, pectin and total phenols were analyzed to be (0.51 and 0.84%), (114 mg/100 g and ND), (ND and 105 mg/100 g), (1.37 and 0.31%) and (371 and 347 mg/100 g), respectively. Total sugars, reducing sugars and browning increased significantly, while ascorbic acid, anthocyanins and total phenols decreased significantly in guava-jamun cheese and toffee during three months storage. Texture (N) of guava-jamun cheese decreased, while that of guava-jamun toffee increased significantly during storage period. Cheese prepared with (20 guava: 80 jamun) and toffee prepared with (40 guava: 60 jamun) blends were found most acceptable. Overall acceptability of guava-jamun cheese and toffee decreased significantly with the increase in storage period but both the blended products were acceptable even after three months storage. Cost of production of guava-jamun cheese and toffee was recorded maximum in 0 guava: 100 jamun blend and minimum in 100 guava: 0 jamun blend.
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    ThesisItemOpen Access
    Development and evaluation of jam and chutney from aonla-papaya blends
    (CCSHAU, 2017) Sachin; Gehlot, Rakesh
    The present investigation entitled “Development and evaluation of jam and chutney from Aonla- Papaya blends” was carried out to standardize appropriate combination of aonla-papaya blends for preparation of jam and chutney, and also to evaluate storage quality of blended products. Aonla and papaya fruits had average fruit weight (29 and 1549 g) and pulp weight (835 and 779 g/kg fruit), respectively. Yield of pulp was more in aonla fruit (83.5%) than papaya fruit (77.9%). Total soluble solids, total sugars, reducing sugars and total carotenoids were found more in papaya fruit than aonla fruit, while acidity, ascorbic acid, pectin and total phenols were recorded more in aonla fruit than papaya fruit. Jam prepared from blend (0 aonla: 100 papaya) got the highest overall acceptability (8.48) followed by jam prepared from blend (40 aonla: 60 papaya) with overall acceptability (8.25). Chutney prepared from blend (0 aonla: 100 papaya) got the highest overall acceptability (8.05) followed by chutney prepared from blend (40 aonla: 60 papaya) with overall acceptability (7.85). Overall acceptability of aonlapapaya jam and chutney decreased significantly during three months storage but both the blended products remained acceptable even after three months storage. Total soluble solids, total sugars, reducing sugars, and browning increased significantly, while acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya jam and chutney during three months storage period. Total plate count and mold count increased significantly in aonla-papaya jam and chutney during three months storage period. In aonla-papaya jam, cost of production was recorded maximum (`69/kg) in treatment (0 aonla: 100 papaya) and minimum (`32/kg) in treatment (100 aonla: 0 papaya). In aonla-papaya chutney also, cost of production was recorded maximum (`60/kg) in treatment (0 aonla: 100 papaya) and minimum (`37/kg) in treatment (100 aonla: 0 papaya).