Thumbnail Image

Theses

Browse

2022 - 20234
Reset filters
Subject: Food Science and Technology × Start date: 2022 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    ThesisItemOpen 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.
  • Thumbnail Image
    ThesisItemOpen Access
    Isolation, characterization and mitigation of biofilm formers for the shelf life extension of farm fresh produce
    (CCSHAU, Hisar, 2023-03) Ekta; Anju Kumari
    The present study was conducted to isolate, screen and characterize biofilm forming microorganisms, to compare preservation methods for mitigation of biofilm formers and to evaluate the effect of biofilm retreating methods on the shelf life of farm fresh produce. Fresh farm produce samples (cabbage, spinach and carrot) were procured to isolate and screen biofilm former. Out of 76 isolates, twenty biofilm former based on their morphological characteristics were selected for further studies. E. coli MTCC249 and S. aureus MTCC133 were taken as control. Biofilm development was confirmed through qualitative tests like Congo red agar, test tube technique, tryptic soy broth test, microtitre plate assay, enzyme activity and scanning electron microscopy. Antibiotic susceptibility and molecular characterization of four isolates (FM1, FM3, FM4 and FM6) forming firm biofilms on the surfaces of cabbage leaves was performed. By BLAST analysis and Seq match databases, four isolates were identified as Bacillus species with accession no. ON849074, ON849074, ON849077 and ON849075 of FM1, FM3, FM4 and FM6, respectively. To compare the various preservation methods for the mitigation of biofilm former, cabbage leaves were inoculated with isolated and standard cultures. These samples were subjected to a series of treatment applications with independent parameters at different levels like pH, UV light exposure, temperature, salt, peroxyacetic acid, lactic acid and Nisin, respectively. Several combination treatments were created using the Box Behnken, response surface methodology. The combined treatment settings were optimized based on microbial log reduction as the response. Shelf life studies of cabbage leaves evaluated the effect of treatments showing the maximum inhibition of biofilm formation till spoilage. Physico-chemical attributes viz. moisture, pH, acidity, total sugars, phenolics, carotenoids, pectin, colour and microbial load were studied. Overall, combining Nisin, salt, and UV treatments led to a significant reduction of biofilm former compared to independent treatments. In the future, more research might investigate the cutting-edge fields of predictive microbiology and mathematical modelling to combat biofilm former in the fresh produce industry.
  • Thumbnail Image
    ThesisItemOpen 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.
  • Thumbnail Image
    ThesisItemOpen 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.