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ThesisItem Open Access Biopreservation of pineapple wine using immobilized L. plantarum(CCSHAU, Hisar, 2020-08) Joshua, Rehema; Anju KumariThe present investigation entitled "Biopreservation of pineapple wine using immobilized L. plantarum" was conducted with the aim of immobilizing bacteriocin producing L. plantarum and preparing pineapple wine to study the effect of immobilized bacteriocin producing L. plantarum on shelf-life of pineapple wine. The immobilization was done using sodium alginate and CaCl2. L. plantarum had 91.87±1.74% viability after immobilization and 88.66±1.44% survival after freeze-drying of immobilized cells. The survival of immobilized cells was better than free cells in the simulated gastric-intestinal juices. Bacteriocin production was high in free cells at 72hours and decreased at 120 hours; while in immobilized cells it was high at 96hours and remained constant until 120 hours. The antimicrobial activity of bacteriocin from free cells and immobilized cells was checked against wine spoiling microorganisms and pathogenic bacteria (E. coli, S. aureus and B. subtilis).For shelf-life study, pineapple wine was treated with free cells, immobilized cells, potassium metabisulphite, nisin and freeze-dried microcapsules each at concentration of 100 μg/ ml at pH of 3.5 as the lethality rate was above 60% in all concentration set. Wine samples were chemically, microbial and organoleptically analyzed at monthly interval for three months of storage. No significant change in alcohol, total soluble solids, reducing sugar, titratable acidity, and pH was observed during storage. But significant decrease of reducing sugars and total sugars were observed in wine treated with free cells and immobilized cells. Total phenols and total sugar decreased with increase in storage time. No coliforms were detected during three months of storage. Wine treated with nisin and immobilized cells had high overall acceptability. The findings of this study revealed protective effect of calcium-alginate to the survival of bacteriocin producing L. plantarum in alcoholic and acidic conditions of pineapple wine during three months of storage. Immobilized bacteriocin producing L. plantarum therefore, could be used for biopreservation of wine.ThesisItem Open Access Evaluation of sugarcane varieties for quality jaggery production(CCSHAU, Hisar, 2020) Shweta; Kanika, PawarThe present investigation entitled ―Evaluation of sugarcane varieties for quality jaggery production‖ was carried out with the objectives to evaluate the sugarcane varieties for producing jaggery and to study the quality and nutritional value of the jaggery. The sugarcane varieties namely CoH 160, Co 238, Co 89003 (Early varieties), CoH 119, CoH 167 (Mid varieties) were harvested at November, January and March months and examined for quality jaggery production. The extracted juice of all the five sugarcane varieties was analyzed for its quantitative characteristics. The data showed that the juice extraction percent of different sugarcane varieties ranged from 48% (CoH 167) to 55.7% (CoH 119) and the jaggery recovery percentage ranged from 17.2 (CoH 119) to 19.9 (CoH 160) among all three harvesting months. There was non-significant difference observed in the TSS, pol percent, purity percent and ccs percent in different sugarcane varieties in all the three months. The jaggeries were nutritionally, physico– chemically and microbiologically analyzed. Jaggery samples were vacuum packaged with polyester polythene packaging material and stored at room temperature for 60 days. The data showed there was non- significant difference observed in sucrose percent, net rendement value, mineral content and proximate composition of the jaggery prepared from different sugarcane varieties in the month of November. In the month of January, there was non-significant difference observed in iron, calcium and proximate composition of the jaggery. In contrast significant difference was observed in the zinc content of the jaggery. In the month of March, there was non-significant difference observed in reducing sugar, total sugar, sucrose percent, net rendement value of the jaggery. According to sensory evaluation, Co 89003 followed by CoH 160 was observed maximum and statistically different from all the other varieties. Storage studies were done with two best varieties (CoH 160 & Co 89003) up to 60 days in the month of January. Significantly decreased in moisture content, total sugars, non-reducing sugars was observed with the increased storage period. But the reducing sugar of variety CoH 160 increased significantly and the other variety Co 89003 decrease significantly with the advancement of storage period. There was no microbial load was observed in jaggery stored for the period of two month.ThesisItem Open Access Standardization of process parameters for quality production of vinegar from liquid jaggery(CCSHAU, Hisar, 2020-08) Lohan, Vishal; Pawar, KanikaLiquid jaggery is semi-liquid syrup, obtained from sugarcane juice having 40 to 60 per cent sucrose, 30 to 36 per cent water, 15 to 25 per cent invert sugar and also rich in important vitamins and minerals. Vinegar is an acidic liquid product prepared from alcoholic fermentation by yeast followed by acetous fermentation by acetic acid bacteria of any suitable food. Vinegar has bioactive compounds, antioxidant and antimicrobial properties and affect many physiological activities that results in the number of useful health effects. The present study entitled “Standardization of process parameters for quality production of vinegar from liquid jaggery” was conducted to standardize the process parameters for the preparation of vinegar from liquid jaggery of two different sugarcane varieties viz., CoH160 and Co89003. Liquid jaggery wine was produced using the yeast Saccharomyces cerevisiae (MTCC 4787) and vinegar was produced from liquid jaggery wine using Acetobacteraceti (MTCC 2945). Optimization of process parameters like temperature (°C), inoculum percentage (%) and time (days) was done by applying central composite design (CCD) of response surface methodology (RSM) for the preparation of vinegar. Vinegar was prepared by using optimized conditions resulting from RSM experiment. Out of all fermentations experiment being carried out, the treatment having maximum acetic acid for CoH160 (3.99%) and Co89003 (3.73%) was achieved in the treatment having 28.5°C temperature, 7.5% inoculum and 12.5 days. The optimized and selected vinegar was stored for 90 days and evaluated for physico-chemical, microbial and sensory parameters at monthly intervals. The progressive and significant decrease in the titratable acidity of vinegar varied from 4.91% to 3.99% with increase in storage period. Total soluble solids (TSS) of vinegar prepared from CoH160 (4.89 oBrix) was significantly higher than that from Co89003 (4.44oBrix). Total plate count (TPC) of vinegar produced from Co89003 was significantly high as compared to CoH160. The progressive and significant increase in TSS and TPC was observed with increase in storage period. The overall acceptability of vinegar prepared from Co89003 was significantly higher than that from CoH160 and decreasing acceptability with storage time in both varieties. The vinegar prepared from liquid jaggery remained acceptable throughout the storage period at room temperature.ThesisItem Open Access Standardization of predigested mix of corn and green gram to prepare value added biscuits(CCSHAU, Hisar, 2020-08) Manisha Rani; Anju KumariBiscuit is the most popular and versatile snack foods due to low cost, varied taste, easy availability and longer shelf life. It is mainly prepared with refined wheat flour due to which it is nutritionally very poor. In the present study, composite flour was prepared by blending refined wheat flour with corn and moong bean to enhance nutritive value of biscuits. Germination and fermentation process were used for predigestion and value addition. Mung bean and corn were germinated at room temperature. Mung bean and corn flour were subjected to lactic acid fermentation by Lactobacillus acidophilus (107 cells/ml). The germinated and fermented grains were dried at 55±5°C and grounded to make flour. Nine types of composite flours were prepared by mixing the refined wheat flour: green gram: corn, refined wheat flour: germinated green gram: germinated corn and refined wheat flour: fermented green gram: fermented corn with ratio 75:12.5:12.5, 50:25:25 and 25:37.5:37.5. Based on the sensory evaluation of biscuits prepared from composite flour, five biscuit variants W0, C2, C3, G5 & F9 were further studied for shelf life. All flour samples and five biscuit variants were analysed for proximate composition, minerals (Zn, Fe & Ca), total sugars, anti-nutritional properties (phytic acid and polyphenols), in vitro starch and protein digestibility, rheology, sensory and microbial properties at monthly interval for three months of storage period at room temperature. It was observed that biscuits made from germinated composite flour were more nutritive and acceptable as compared to fermented composite flour biscuits. Neither total plate count nor yeast and mould count were detected in all biscuit variants during three months of storage study. The cost of production among biscuits variants varied due to differences in types and quantities of ingredients used.ThesisItem Open Access Drying of Peepal (Ficus religiosa) leaf and fruit for development of soup(CCSHAU,HiSAR, 2020-08) Lalita; RekhaThe present research work entitled „Drying of peepal (Ficus religiosa) leaf and fruit for development of soup‟ was carried out to optimize drying and storage quality assessment of peepal leaf and fruit powders and standardized the incorporation of powders to tomato soup for consumption. Fully mature peepal leaf was selected on the basis of highest amount and maximum retention of antioxidant activity on drying. Tray dried fully mature peepal leaf and fruit had the highest total antioxidant activity 86.21 and 89.00% DPPH scavenging activity and sensory quality compared to shade and fluidized bed drying. Tomato soup incorporation with peepal leaf and fruit powder, upto five percent, improves all the sensory parameters, colour & appearance, taste, mouthfeel, flavor and overall acceptability except colour & appearance score decreased with fruit powder. Peepal leaf and fruit had 2.68 and 0.76% crude fat, 12.69 and 8.44% crude protein, 24.34 and 72.24% crude fibre, 10.47 and 4.94% ash, 188.30 and 848.78 mg/100g calcium and 7.42 and 88.10 mg/100g phosphorus content. Peepal leaf had total carotenoids, alkaloids and total phenols of 0.014 mg/100g, 4.66% and 24.48 mg/100g while fruit powder had 0.760 mg/100g, 0.72% and 1.11 mg/100g, respectively. Total antioxidant activity and overall acceptability of tomato soup prepared from six months stored peepal leaf and fruit powder decreased from 24.75 to 24.61% and 8.48 to 8.35 for leaf powder while 24.87 to 24.74% and 8.58 to 8.28 for fruit powder compared to fresh powders, at five percent level of incorporation. Tomato soup with peepal leaf powder had highest crude protein and ash as compared to control whereas crude fibre and total antioxidant activity were highest in soup with peepal fruit powder. Peepal leaf and fruit powders, packed in aluminium laminated pouch with and without vacuum (ALP and VALP) and low density polyethylene pouch with vacuum (VLDPE) were stored at room temperature. Powders packed in VALP had the highest total carotenoids (0.013 and 0.754 mg/100g) and rehydration ratio (2.60 and 2.33) while lowest moisture (4.75 and 4.54%), water activity (0.199 and 0.184) and non enzymatic browning (0.656 and 0.739 OD) during three months storage. Peepal leaf and fruit powders in all packaging were well acceptable for six months however, total antioxidant activity, alkaloids and total phenols were highest i.e., 82.34 and 86.21%, 4.27 and 0.70%, 23.67 and 1.10 mg/100g, respectively in VALP packed peepal leaf and fruit powder.ThesisItem Open Access Development and evaluation of value added instant porridge from sorghum(CCSHAU,HiSAR, 2020) Seiphitlhile, Tshiamo; RekhaThe present investigation entitled “Development and evaluation of value added instant porridge from sorghum” was carried out with the objectives to standardize the parameters for development of value added instant porridge from sorghum and to evaluate storage quality of the product. Sorghum (HJ-541) grits from a hammer mill with a size of 1.0 mm, green gram (MH-421) and osmo-dehydrated pineapple powder were used for the value added instant porridge. Sorghum and green grams were both fermented for the development of fermented instant sorghum porridge (FISP) and germinated for germinated instant sorghum porridge (GISP). The porridge of fermented sorghum and germinated sorghum were preferred as compared to the sorghum raw porridge. Control instant sorghum porridge (CISP) was made of 100% raw sorghum Fermented sorghum was complemented with fermented green gram (80:20) and germinated sorghum with germinated green gram (65:35) according to the best sensorial acceptability. The standardized porridges were instantized and supplemented with 20% osmo-dehydrated pineapple powder with the aim of palatability increment along with value addition in terms of nutrition. The instant porridges were evaluated for physico-chemical characteristics and there was an improvement of protein as well as magnesium and calcium content 16.05%, 198.67 mg/100g and 171.35 mg/100g in FISP and 16.75%, 187.89 mg/100g and 169.80 mg/100g in GISP compared to 14.40%, 169.34 mg/100g and 166.68 mg/100g in CISP, respectively. GISP had the highest protein whereas FISP had the highest iron content (15.49 mg/100g) among all porridges. In vitro starch and protein digestibility also increased in both FISP and GISP as compared to CISP and found to be highest in FISP. The final porridges were packed at about 250 g in aluminium laminated pouches. FISP had the lowest water activity of 0.499 followed by 0.539 in CISP while GISP had the highest of 0.577 during 90 days storage period. For all the porridges during storage non enzymatic browning was increasing from 0.032 to 0.048 OD while rehydration capacity was decreasing. Rehydration capacity was highest and cooking time was shortest for FISP with an average of 2.70 g/g and 7.67 minutes respectively but lowest rehydration capacity of 2.15 g/g and longest cooking time of 12.70 minutes for GISP during storage period. Free fatty acids were lower in GISP and CISP (0.023 and 0.028% oleic acid) whilst peroxide value ranged from 0.0025 to 0.0039 meq/kg and was not significant among porridges and also during storage at room temperature. No microbial growth in total plate count was observed in all porridges packed in aluminium laminated pouches during storage at room temperature for 90 days. In sensory evaluation during storage fermented instant sorghum porridge (FISP) was the most liked product with overall acceptability score of 8.22. The value addition in porridge improved the sensory acceptability of the