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20174
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Subject: Food Science and Technology × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Processing of high quality protein maize and pseudo-cereals for isolation of starch and the preparation of value added extruded snacks
    (CCSHAU, 2017) Sangeeta; Grewal, R.B.
    The present study was carried out to assess the physico-chemical, functional and nutritional properties of HQPM and pseudo-cereals, to process the HQPM and pseudo-cereals for the isolation of starch and to standardize the process for preparation of ready to eat (RTE) value added extruded snacks using HQPM and pseudo-cereals. HQPM-1, HQPM-7, amaranth and buckwheat were assessed to analyze protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium, zinc and starch content. 20 -100 % amaranth and buckwheat flour as such and after roasting was incorporated in HQPM-7 to prepare RTE extruded snacks. Acceptable extruded snacks were evaluated for nutritional composition and shelf stability. Pseudo-cereals contained higher crude fibre, dietary fibre, ash, calcium, iron and magnesium than HQPM varieties. HQPM varieties contained significantly higher starch content than pseudo-cereals. Water absorption capacity of HQPM varieties was higher than pseudo-cereals whereas, gelation capacity, flour solubility and swelling power of pseudo-cereals (amaranth and buckwheat) were higher than HQPM varieties. HQPM flour exhibited significantly higher peak, trough, breakdown, final and setback viscosity than pseudo-cereals. Amaranth starch exhibited lowest peak, trough, breakdown, final and setback viscosity. Size of starch granule obtained from HQPM were larger than pseudo-cereals starch granule. Water absorption capacity and solubility index of amaranth starch was highest whereas, swelling power of buckwheat starch was highest. RTE extruded snacks prepared from HQPM-7 were most acceptable. Pseudo-cereals (amaranth and buckwheat) flour (roasted or unroasted) was incorporated in HQPM-7 to prepare value added ready to eat extruded snacks. Extrudates prepared by incorporating amaranth flour (40 % unroasted and 60 % roasted) were adjudged “liked slightly to liked moderately”. Value added ready to eat extruded snacks prepared with 100 % buckwheat (either roasted or unroasted) were adjudged “liked very much”. Acceptable value added RTE extruded snacks contained higher protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium than extrudates prepared from HQPM-7 (Control). Amaranth and buckwheat can be processed and incorporated in the formulation of RTE extruded snacks up to 40-60 % and 100 %, respectively to prepare value added ready to eat extruded snacks.
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    ThesisItemOpen Access
    Evaluation and processing of flaxseed, oat and barley for preparation of convenient and ready-to-eat extruded healthy snacks
    (CCSHAU, 2017) Chaudhary, Charul; Grewal, R.B.
    The present study was carried out to evaluate different cereal grains and flaxseed for physical properties, functional properties and nutritional value, and to standardize the process for preparation of value added RTE snacks for effective utilization. The cereal grains (wheat, corn, barley and oat) and flaxseeds were processed and evaluated for physical, functional and nutritional value. The process for preparation of convenient mix, RTE flakes and RTE extruded snacks was standardized. The mixed cereal formulation i.e. wheat: barley (80:20); and wheat: OS-6 variety of oat (50:50) for convenient mix, corn: barley (60:40) and corn: oat of OS-6 variety (70: 30) for RTE flakes, and corn: barley (60:40) with 12% moisture; corn: oat flour of HJ-8 variety (70: 30) and corn : oat flour of OS-6 variety(60:40) with 16% moisture for RTE extruded snacks were selected for further value addition. Value added convenient mix, RTE flakes and RTE extruded snacks were prepared using 5-25% flaxseed powder. Auxillary treatment was given to value added RTE flakes to prepare sweet fennel flavored and spicy cinnamon flavored RTE flakes. The various physical properties, organoleptic acceptability, nutritional value and shelf life of value added products were studied. Flaxseed was found good source of protein, fat, TDF and essential fatty acids. Increase in peak, trough, breakdown, final, set back viscosity, peak time, pasting temperature, was found with incorporation of barley and oat flour in wheat flour. Peak, trough, breakdown, final and setback viscosity, of wheat, barley and oat flour decreased after malting and roasting of malted flour. Incorporation of malted-roasted barley flour (10-50 %) decreased the peak, trough, final and setback viscosity as well as peak time, pasting and gelatinization temperature whereas, incorporation oat flour (HJ-8 and OS-6) increased the peak, trough, breakdown, final and setback viscosity, peak time, pasting and gelatinization temperature of wheat flour. Similarly, increase in peak, trough, final, and setback viscosity was observed with incorporation of 5-25% roasted flaxseed powder in cereal mix flour. Incorporation of roasted flaxseed powder (5-25%) in mixed cereal flour decrease the bulk density and water solubility index whereas increase the water absorption index of mixed cereal flour. Increase in thickness, bulk density, water absorption index and water solubility index of barley and oat based value added flakes was observed with incorporation of 5-25% flaxseed powder. Incorporation of defatted flaxseed powder (5- 25%) in the standardized formulation increase the bulk density and hardness and decrease the expansion ratio and sectional expansion index of RTE extruded snacks. However, RTE snacks prepared using flaxseed powder was acceptable. Mean score of sensory attributes and physical evaluation indicate that for preparation of value added convenient mix 25% flaxseed whereas, for preparation of value added RTE flakes and RTE extruded snacks 20% flaxseed can be added in the acceptable mixed cereal formulation. Sweet and spicy variants of RTE flakes can be prepared. Value added products were nutritionally superior to their respective controls in terms of protein, fat and total dietary fibre. Shelf life studies showed that value added convenient mixes were organolepticly acceptable during the storage period up to three months at refrigeration temperature. Similarly, fennel flavored flakes were found acceptable up to three months of storage. On the other hand value added RTE extruded snacks were acceptable up to two months of storage at room temperature. Flaxseeds can be used with cereals for the value addition of convenient mix, RTE flakes and RTE extruded snacks with high protein, fat and fibre content. Thus, flaxseed can be utilized to produce nutritionally enriched convenient products which will help in diversifying its use for achieving food and nutrition security.
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    ThesisItemOpen Access
    Studies on starch isolated from potato subjected to various storage conditions
    (CCSHAU, 2017) Neeraj; Siddiqui, Saleem
    The present study was carried to find out the physiochemical and functional properties of starch isolated from potatoes by various extraction methods, from different varieties and after subjecting the tubers to various postharvest and storage conditions. The fresh potato tubers of variety Kufri Bahar were used for extraction of starch by various extraction methods viz., T1= Control (Ambient Water-30°C), T2 = Cold Water-10°C, T3 = Hot Water- 60°C, T4 = NaOH-0.1%, T5 = NaOH-0.25%, T6 = SDS-ME-1%, T7 = SDS-ME-2%, T8 = Propanol-water (3:1 w/v), T9 = Na-bisulphite-0.1%, T10 = Na-bisulphite-1.7%, T11 = Na-hypochlorite (5.25%), T12 = Protease (0.01%), T13 = Cellulase (0.15%) and T14 = Combined treatment (T5 + T7 + T11 + T13). The starch extracted by various methods was analysed for different physiochemical and functional characteristics and T14 (Combined treatment) was found to be the best method, showing significantly higher starch yield, WAC, starch purity, swelling power, solubility, light transmittance, whiteness, trough viscosity and final viscosity; and lower amylose, phosphorus, moisture, protein, fat, ash, crude fiber, syneresis, peak viscosity, breakdown viscosity and setback viscosity than control. The combined method was used for extraction of starch from the fresh as well as cured potatoes of white flesh varieties (Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar) and pink flesh variety (Kufri Sindhuri). The starch extracted from these varieties was also analysed for starch yield, various physiochemical and functional characteristics. Among the various varieties of potato, Kufri Chipsona-4 showed higher starch yield, water absorption capacity, swelling power, solubility, light transmittance and peak viscosity. For all the varieties, curing resulted in lower starch yield, amylose content, swelling power, solubility and starch whiteness value; higher amylopectin, phosphorus content, WAC, light transmittance and peak viscosity; and non-significant changes in starch moisture, protein, fat, crude fiber, ash content and purity. The cured tubers of variety Kufri Chipsona-4 were subjected to sprout inhibiting treatments viz., hot water dip treatment (57.5±0.1oC for 20 min) and isopropyl N-(3 chlorophenyl) carbamate (CIPC) treatment. The treated potato tubers were packed either in nylon mesh bags or MAP or vacuum packaging and stored either at room temperature (RT) (32±2oC; RH ~90%) or low temperature (LT) (12±1oC) conditions. It was observed that there was a progressive increase in sprouting, PLW, decay loss and shriveling of potato tubers during storage, magnitude being higher at room temperature (RT) than low temperature (LT) conditions. With increasing storage period of tubers, both at RT and LT conditions, the extracted starch’s moisture content, fat, ash, crude fiber, amylopectin, phosphorus content, water absorption capacity, light transmittance and peak viscosity of stored potatoes increased; while yield, purity, amylose, swelling power, solubility, syneresis and colour whiteness value decreased. At LT storage conditions, CIPC was more effective sprout inhibiting treatment than HWT. The effect of various sprout inhibiting treatments was found to be nonsignificant on starch’s moisture content, protein content, fat content, crude fiber, ash content, purity, WAC and colour whiteness values; while higher yield, amylopectin, phosphorus content, swelling power, solubility, light transmittance and peak viscosity were observed in starch extracted from CIPC than hot water treated tubers stored at LT. The various packaging methods did not significantly affect the moisture, fat, protein, ash, crude fiber, purity, amylose, amylopectin, WAC, swelling power and starch whiteness values of the starch extracted from tubers stored at LT.
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    ThesisItemOpen Access
    Isolation, modification and quality evaluation of starch from pearl millet varieties and development of ready-to-eat extruded snacks
    (CCSHAU, 2017) Kaushik, Isha; Grewal, Raj Bala
    The present study was carried out to evaluate the physico-chemical characteristics and functional properties of thirteen different pearl millet varieties/hybrids to standardize the procedure for extraction and modification of starch from pearl millet; and to evaluate the physical, chemical, functional and pasting properties of native and modified pearl millet starch. The process for preparation of RTE extruded snacks by incorporation of pearl millet starch was standardized using RSM. 1000 kernel weight, bulk density and swelling capacity of different varieties of pearl millet grain ranged from 7.23-10.90 g, 0.78-0.85 g/ml and 0.004-0.006 ml/seed. Different varieties of pearl millet contained 10.03-13.66% protein, 4.92-6.55% fat, 1.70-1.95% ash, 1.82-2.03% crude fibre and 77.44-81.33% total carbohydrate. Yield and purity of starch extracted from different methods ranged from 24-50% and 87.34-90.39%, respectively. On the basis of concentration of chemical used for extraction, yield, functional properties, light transmittance, syneresis and pasting characteristics; 0.1% Na2S2O5 (T4 method) was selected for extraction of starch from different varieties of pearl millet. Yield and purity of starch extracted from thirteen different varieties ranged from 41.6-50.5% and 88.34-90.38%, respectively. Less impurities and high yield (50.5%) of starch was obtained from white seeded hybrid (HHB-256). Starch obtained from HHB- 256 white seeded hybrid exhibited 2.57 g/g swelling power, 2.54% solubility, 184.5% WHC; (5.7-4.4%) high light transmittance and (0.30-2.27%) low syneresis during period of study of syneresis. Starch extracted from HHB-256 white seeded hybrid of pearl millet was used for modification using physical, chemical and enzymatic methods. Starch modified by all the methods except pregelatinized starch (PM) showed significantly lower swelling power (1.78 to 2.57 g/g) than native starch. Highest solubility was observed for starch modified by enzymatic method (EM). Gel consistency of modified pearl millet starch (23.3 to 86.7 mm) was significantly lower than native starch (109 mm). Starch modified by enzymatic method (EM) showed highest light transmittance whereas light transmittance exhibited by starch modified by 0.5% epichlorohydrin method (CM3) was lowest. Syneresis of starch modified by all the methods except pregelatinized starch (PM) and 0.1% phosphorus oxy trichloride method (CM4) was significantly higher than native starch. As compared to native starch, peak viscosity, final viscosity, peak time and pasting temperature of starch modified by chemical methods was higher whereas setback and breakdown was lower. On the other hand, starch modified by 0.5% epichlorohydrin method (CM3) and enzymatic method (EM) exhibited lower peak and final viscosity than native starch. Addition of pearl millet starch upto 15% resulted in increase in expansion ratio and sensory score and decrease in bulk density and hardness. Further increase in level of starch in the formulation decreased expansion ratio and sensory score. Acceptable RTE pearl millet snacks can be prepared by incorporating 15% pearl millet starch in formulation of pearl millet flour with 17.8% moisture content extruded at 25 kg/hr feed rate and 121 0C temperature with 8 rpm cutter speed. Pearl millet can be processed for flour and starch, utilized in the formulation for development of RTE extruded snacks with improved physical and sensory attributes. Thus, processing of pearl millet into starch can be used as an alternative source of corn starch and can be used for preparation of pearl millet based RTE snacks.