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ThesisItem Open Access Standardization of processing technology of drumstick (Moringa oleifera) flower and seed for value addition in food products(CCSHAU, Hisar, 2021-10) K.M. Manju; RekhaThe present research work entitled “Standardization of processing technology of drumstick (Moringa oleifera) flower and seed for value addition in food products” was carried out to optimize processing and evaluate the quality, effect of packaging on drumstick leaf, flower and seed powders during storage and its utilization for value addition in chapatti and laddoo. Freeze dried (FD) leaf and flower powders were selected on the basis of highest retention of antioxidant activity (89.47 and 78.79%) and sensory quality. Fluidized bed dried (FBD) leaf and flower powder were selected for higher overall acceptability scores (5.82 and 4.40) after FD and lowest drying time among all. Seed, germination followed by FBD and FD or fermentation with L. plantarum followed by FD, improved the antioxidant activity. Fermented freeze dried (FeFD) seed powder had highest antioxidant activity and overall acceptability among seed powders. Drumstick powder incorporated value added chapatti (VAC) and laddoo (VAL) had the best acceptable level at 10, 12 and 1 percent for leaf, flower and seed powders respectively. FD leaf and flower powder retained higher calcium, iron and bioactive compounds while secondary metabolites such as oxalate and saponin were reduced more by FBD. Germination or fermentation increased the crude protein, crude fiber and bioactive compounds such as vitamin C, carotenoids and total phenol thereby total antioxidant activity while secondary metabolites, minerals, fat, ash, carbohydrates and energy were decreased. Drumstick powders were packed in aluminium laminated pouch (ALP) with vacuum or free oxygen absorber (FOA) or normal and glass bottle for storage at room temperature. ALP with vacuum retained the highest vitamin C, carotenoids, total phenols and antioxidant activity along with lowest non enzymatic browning while moisture content and water activity were best maintained in glass bottle after three months of storage. Secondary metabolites were not affected by packaging, decreased during ninty days storage in all drumstick powders. Incorporation of leaf powder at 10% followed by flower powder at 12% and raw and treated seed powder at 1% increased the antioxidant activity of value added products either fresh or stored except laddoo incorporated with raw seed powders. While non enzymatic browning was maintained with incorporartion of raw seed and maximum was with FD flower powder. In value added products, leaf powder improved the taste and overall acceptability of VAL while FeFD seed powder improved taste and overall acceptability in VAC and VAL compared to raw and germinated seed powders.ThesisItem Open Access Isolation and modification of starch from Quinoa (Chenopodium quinoa Willd.)(CCSHAU, Hisar, 2021-09) Himanshi; RituThesisItem Open Access Development and evaluation of functional yoghurt enriched with wheatgrass(CCSHAU, Hisar, 2021) Roopah; Anju KumariWheatgrass is known for its nutritive and medicinal properties called as green blood, making it a life saving herbal formulation. Present work was an unprecedented effort to develop functional yoghurt enriched with wheatgrass and to evaluate its storage quality. Five wheat varieties [C306 (early sown wheat variety), WH1124 (Late sown wheat variety), WH1105 (desi wheat variety Red and Purple (coloured wheat)] were grown for wheatgrass juice. Based on high juice recovery percentage, purple and red wheatgrass juice were selected for processiong of juice to powder. Spray drying of wheatgrass juice was optimized with respect to maltodextrin at inlet (180°C) outlet temperatures (80°C) with 10% maltodextrin at a feed rate of 30ml/min. After preparation of milk yoghurt, functional yoghurt was optimized with different concerntrations of wheatgrass juice and wheatgrass powder on the basis of sensory evaluvation. Organoleptically best acceptable variations of functional yoghurt enriched with purple wheatgrass yoghurt and red wheatgrass were stored at refrigerated condition and analyzed for physico-chemical, microbial and sensory parameters. Regular increase in titratable acidity and decrease in pH, antioxidant activity, phenolic content, protein, fat content and water holding capacity across samples was observed at weekly intervals. Functional youhurt enriched with purple wheatgrass powder was found to have the highest overall acceptability score (8.23). No coliform, yeast and mould counts were observed during storage. Maximum antimicrobial activity of purple wheatgrass yoghurt was observed against food pathogens B. subtilis, E. coli and S. aureus. Antibiotic susceptibility was tested against twelve antibiotics and all the yoghurt variants were found to be resistant against Ceftriaxone, Netillin, Cefoperazone, Sparfloxacin, Lomefloxacin, Amikacin, Gentamicin and Ciprofloxacin at one week storage. The total cost of production for Purple wheatgrass powder and red wheatgrass powder was calculated as Rs. 19.64/100 g and Rs. 25.6/100 g. Functional yoghurts enriched with wheatgrass could be of global interest in response to major trends in food consumption, such as lactose intolerance and nutritive food, which give more health benefits. It might potentially be used as a model for various wheatgrass blended products that could be economically tailored as per nutritional and geographic demands.ThesisItem Open Access Development and evaluation of protein and fibre enriched composite bars(CCSHAU, Hisar, 2021-03) Mathur, Monika; Anju KumariThe present investigation entitled “Development and evaluation of protein and fibre enriched composite bars” was carried out to evaluate the physico-chemical and functional properties of grains and processed fruits & vegetables, for standardization of protein and fibre enriched composite bars. Composite bars were standardized by trial and error method using various proportions of puffed rice and barley, flaked maize and oat, popped amaranth and sorghum, roasted chickpea, groundnut and sesame seeds along with osmotic dehydrated carrot, pumpkin, lemon peel and kinnow peel candies further blended with chunked mango, carrot and bottle gourd powders. Among processed fruits and vegetables, carrot powder had the highest fat, ash and fibre, although total phenolic and antioxidant activity were highest in lemon peel candy. Rice, maize and amaranth based composite bars along with jaggery (40%), chickpea (14%), oat flakes (10%) were adjudged best. Groundnut was most preferred for rice and maize based composite bars, whereas for amaranth based bars sesame seeds were selected. Carrot powder (6%) and whey protein isolate (6%) were supplemented in rice, maize and amaranth based composite bars, for fibre enrichment (CB1, CB2, and CB3) and protein enriched (CB4, CB5 and CB6) composite bars, respectively. Enriched bars were packed in aluminium laminated foil, metalized polyester and polypropylene packages. Packed enriched bars were stored for three months at room temperature. Lowest phytic acid and tannins were observed in CB1. Highest bulk density was recorded in CB2. Crude fat, ash, crude fibre, insoluble fibres and total phenolics were observed highest in CB3. Moisture and crude protein were highest in CB4 (6.99%) and CB5 (17.50%), respectively. Whereas maximum energy calcium, iron, zinc, total soluble fibre and antioxidant activity were observed maximum in CB6. Amaranth based protein enriched bar (CB6) and fibre enriched (CB3) were most acceptable bars during storage. Maize based protein enriched composite bar (CB5) had the highest protein whereas, highest fibre was exhibited in fibre enriched composite bar CB3. Minimum changes in terms for color, aroma, taste and texture was observed in the metalized polyester package. No microbial contamination was observed during the storage of all composite bars. Protein and fibre enriched multigrain composite bars contribute to the better nutrition and health benefits to the consumer.
