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Open Access
Development of gluten free cookies using quality protein maize flour and jaggery
(CCSHAU, Hisar, 2023) Rajkumar; Pawar, Kanika
The present study was carried out to develop gluten-free cookies from quality protein maize (HQPM-1) flour and jaggery. The quality protein maize has a higher amount of lysine and tryptophan amino acids than the common maize varieties. The oat flour was used to enhance the baking quality of the QPM flour. The flours were subjected to proximate analysis, mineral content, functional properties, pasting properties and gluten detection. The QPM : oat flour had high values for crude protein (12.04%), crude fat (5.50%), crude fibre (2.76%) and mineral content while the low value for total carbohydrates (69.00%) than the QPM and wheat flour. There was no gluten detected in QPM : oat flour and its functional and pasting properties had near about values to the wheat flour. The jaggery powder used in cookie preparation had a good amount of minerals. After standardization of the flour based on sensory evaluation of prepared cookies, the jaggery based cookies were made from QPM : oat flour and optimized by replacing sugar with jaggery in 0, 25, 50, 75, and 100% proportions. The 100% sugar and 50% jaggery cookies were most accepted than the other cookies in the sensory evaluation. The prepared cookies were subjected to physical evaluation, proximate analysis, minerals, acid insoluble ash content, gluten detection, total phenolic content, antioxidant activity and textural hardness. Physical evaluation revealed that jaggery added cookies had a reduced baking loss, volume, spread ratio and spread factor than the sugar cookies while a non-significant difference was observed for the diameter, thickness, weight and density of the cookies. The jaggery added cookies were high in redness and low in lightness and yellowness than the sugar cookies. Also, jaggery addition had increased the ash, minerals, total phenolic content, antioxidant activity and textural hardness of the cookies while a non-significant difference was observed in moisture, total carbohydrates, crude protein, crude fibre and energy content of the cookies. The acid insoluble ash and gluten content of both cookies were under standard limits. Both cookies were stored for 90 days and analyzed for moisture, free fatty acid, colour change and sensory parameters during this period. An increase in moisture and free fatty acid content of both cookies was observed. However, jaggery cookies had absorbed a little high moisture in earlier days whereas sugar cookies had a little high free fatty acid content throughout the storage study. There was an increase in redness and a decrease in lightness and yellowness noticed in the jaggery cookies while a slight reduction in yellowness was observed in sugar cookies. Organoleptically, both cookies were similar and acceptable across the storage. These cookies are beneficial to both gluten intolerant and normal persons as they were glutenfree and high in quality protein, fibre and minerals.
Open Access
Development and evaluation of oyster mushroom (Pluerotus ostreatus) mayonnaise
(CCSHAU, Hisar, 2023-08) Mutyala Greeshma Sree; Ritu
The oyster mushroom (Pleurotus Sp.) is one of the most popular types of mushrooms in India. Despite of numerous benefits, they have short shelf-life. Alternative solutions to this problem include developing value-added oyster mushroom products. Oyster mushroom powder being low in moisture (5-8%) have better shelf life compared to fresh oysters. Mayonnaise is a semisolid oil in water (O/W) emulsion made by carefully blending egg yolk, oil, vinegar, and spices. To achieve the appropriate consistency and texture, eggless mayonnaise also comprises several gums and hydrocolloids such as carboxymethyl cellulose, guar gum, xanthan gum, alginates, and pectin. The research work entitled “Development and evaluation of Oyster mushroom (Pluerotus ostreatus) mayonnaise” found that the oyster mushroom powder contained 47.42% carbohydrates, 31.92% protein, 5.75% ash, 6.50% moisture, 1.46% fat, and 7.41% crude fiber. The antioxidant activity of oyster mushroom powder was 91.15% inhibition of DPPH, whereas total phenols were 6.43 TAE/g, and browning (OD) was 0.27. Oyster mushroom powder was incorporated in different percentages ranging from 10 to 40% in egg mayonnaise receipe. On the basis of sensory evaluation score, 10% oyster mushroom powder was selected to prepare vegan oyster mushroom mayonnaise. Vegan oyster mushroom mayonnaise was prepared with 10%oyster mushroom powder and 1% (w/v) xanthan gum as substitute for egg yolk. Vegan mayonnaise variants were selected for further analysis and results were compared with egg mayonnaise variants. With addition of oyster mushroom powder, moisture and fat content decreased, protein, crude fiber and ash content increased, and viscosity of mayonnaise samples increased with addition of mushroom powder. During storage, moisture content, pH, emulsion stability, anti-oxidant activity got decreased and titratable acidity, acid value, peroxide value, browning, viscosity of mayonnaise got increased.Addition of preservatives and storage at refrigeration temperature supported the safety and quality of vegan mushroom mayonnaise. Overall, the developed product is nutritionally rich, egg yolk free, and have better perception among vegan mayonnaise variants by sensory panelists. This is innovative product developed with new flavor profile and enhanced nutritional value.
Open Access
Development and evaluation of pasta and noodles incorporated with onion peel colour
(Chaudhary Charan Singh Haryana Agricultural University hisar, 2022-07) Abinaya S; Panghal, Anil
Onion peel is a rich source of mineral ash (5.66 %) and crude fibres (5.16%), having a high content of phenols (772.13 mg GAE/100g), flavonoids (1,895.83 mg QE/100g), and antioxidant activity (89.43 % DPPH). The objective of the present investigation was to develop onion peel colour incorporated pasta and noodles and to evaluate its storage stability. The incorporation of onion peel color significantly enhanced the total phenol, total flavonoid, antioxidant activity, crude fibre, and mineral ash content. The optimal amount for attaining better pasta and noodle quality is 4 % onion peel colour, which can provide the desired sensory attributes. Further, pasta and noodles prepared with 4% onion peel color contains satisfactory amount of crude fibre (5.55 ± 0.02 and 6.44 ± 0.00 percent), ash (0.95 ± 0.01 and 1.67 ± 0.01 percent), antioxidants (40.98 ± 0.03 and 74.61 ± 0.02 % DPPH), total flavonoids (120.54 ± 0.02 and 151.46 ± 0.03 mg QE/ 100g), and total phenols (235.32 ± 0.07 and 174.43 ± 0.00 mg GAE/100 g). Based on sensory scores, the incorporation of onion peel colour of more than 4% showed a reduction in consumer acceptance. Further, the incorporation of onion peel color to pasta and noodles exhibited shorter cooking time, increased cooked weight, WAI and WSI with higher gruel solid losses. With the increasing level of incorporation, the lightness and yellowness values were reduced, whereas the redness values were increased. The disintegration of the starch-protein matrix caused by the incorporation of onion peel colour was demonstrated by the microstructure and pasting properties, which also showed a reduction in peak viscosity. No significant changes in the technological and sensory qualities of pasta and noodles were observed, whereas changes in the color characteristics were observed during the storage. Further, improving the stability of colour through subsequent research will strengthen the potential use of onion peel colour as a natural food colorant in pasta and noodles, and other types of products.
Open Access
Biopreservation of pineapple wine using immobilized L. plantarum
(CCSHAU, Hisar, 2020-08) Joshua, Rehema; Anju Kumari
The 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.
Open Access
Evaluation of sugarcane varieties for quality jaggery production
(CCSHAU, Hisar, 2020) Shweta; Kanika, Pawar
The 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.
Open Access
Standardization of process parameters for quality production of vinegar from liquid jaggery
(CCSHAU, Hisar, 2020-08) Lohan, Vishal; Pawar, Kanika
Liquid 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.
Open Access
Standardization of predigested mix of corn and green gram to prepare value added biscuits
(CCSHAU, Hisar, 2020-08) Manisha Rani; Anju Kumari
Biscuit 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.
Open Access
Drying of Peepal (Ficus religiosa) leaf and fruit for development of soup
(CCSHAU,HiSAR, 2020-08) Lalita; Rekha
The 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.
Open Access
Development and evaluation of synbiotic watermelon jam
(CCSHAU,HiSAR, 2019-12) Modiri Dirisca Setlhoka; Anju Kumari
Attempt was made to utilize Watermelon (cv. Sugarbaby) fruit for development of synbiotic jam. Four different jam samples were prepared at various compositions of rind and pulp that is JR (0 -100), JRW (50-50) without exocarp, JRG (50-50) with exocarp and JG (100-0) respectively. Jam samples with 65% TSS and 3.4 pH were inoculated with microencapsulated Lactobacillus casei and Lactobacillus rhamnosus having count of 109 CFU/g. Samples were stored at room temperature for 90 days shelf life study. Results from the study indicates that probiotics could survive in watermelon jam, however with increasing storage time there was significant reduction in the cells survival. The highest recorded probiotic count was in jam variant JG (107 CFU/g). The results also stipulate that addition of probiotics into the jam did not have any effect on the physiochemical properties of different jams. These properties however were affected by the type of jam as well as storage time. During 90 days of jam storage there was reduction in citrulline, phenols and total carotenoids. The jams also experienced increase in TSS, total and reducing sugars. Moreover it is important to state that all jams were significantly different from another based on physicochemical properties. Sensory evaluation revealed that addition of probiotics into the jam affected the organoleptic properties. The jams containing L. casei are the most preferred, better than control samples and L. rhamnosus containing jams. During storage there was a decrease in the sensory properties in the first 60 days, which later slightly increased after a month of storage. All in all JRW was the most accepted jam followed by JR, JRG and JG. The coliforms bacteria were not detected in the jams during storage. No synerisis was observed in all the jams during storage. The probiotic count in JG suggests that probiotics may be able to reach the colon where colonization and proliferation can take place. This implies that synbiotic watermelon jam could be developed from different parts of watermelon hence reducing food waste during its processing. Moreover the physicochemical properties of the jam suggest that the jam could be used as functional food to fight against non-communicable diseases such as cancer, diabetes and cardiovascular diseases. In conclusion synbiotic watermelon jam with good survival of microencapsulated probiotics could be prepared commercially, hence improving the livelihoods of farmers as well entrepreneurs in the field of food industry.

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