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ThesisItem Open Access Development of value added organic biscuits(CCSHAU, 2006) Barkha; Grewal, Raj BalaWheat varieties C-306 and R-3077 grown under organic and inorganic conditions were analyzed for their physico-chemical, functional and farinographic properties. The process for preparation of organic biscuits with or without incorporation of bran or carrot powder along with brahmi was standardized. These biscuits were evaluated for their sensory and physical characteristics. Acceptable value added organic biscuits were stored in polypropylene bag at room temperature for three months. 1000 grain weight and test weight of organically grown wheat variety were higher whereas length/breadth ratio grain hardness and extraction yield of these varieties were lower than inorganically grown wheat varieties. Wheat varieties grown under organic conditions contained significantly lower protein, gluten and total dietary fiber than inorganically grown wheat varieties whereas no significant difference in the mineral content of these varieties was observed. The pelshenke value of wheat varieties grown under organic conditions was significantly higher whereas sedimentation value and water absorption capacity of these varieties was lower. Wheat varieties grown under organic conditions had higher dough stability, mixing tolerance index (FU), time to breakdown and farinographic quality number than inorganic wheat varieties. Results indicate that incorporation of 40% bran and 15% carrot powder had no adverse effect on sensory attributes of both types of biscuits viz. sweet and sweet 'n' salty prepared either from C-306 or R-3077. However, biscuits containing 30% bran or 15% carrot powder were 'liked very much' to 'liked extremely'. In corporation of brahmi upto 4% in biscuits containing 30% bran or 15% carrot powder had no adverse effect on sensory characteristics. However the biscuits containing 2% brahmi were most acceptable. The spread ratio of biscuits increased with incorporation of carrot powder or bran. No significant change in spread ratio of biscuits with use of brahmi was observed. No significant change in the sensory attribute of biscuits was noticed upto 60 days of storage at room temperature. Further, increased in storage period decreased the score for sensory attributes. The value added organic biscuits contained 9.48-9.87 per cent protein. In vitro protein digestibility and mineral availability of these biscuits was 68 - 73 per cent and 51-67 per cent respectively. As result value added acceptable organic biscuits can be prepared with bran + brahmi (30+2 %) as well as carrot powder + brahmi (15+2%).ThesisItem Open Access Evaluation of mango varieties for the preparation of mixed fruit bar(CCSHAU, 2006) Suman; Dhawan, S. S.The present investigation “Evaluation of mango varieties for the preparation of mango-papaya fruit bar” was conducted in the Centre of Food Science and Technology CCSHAU Hisar. Mixed fruit bar was prepared from five different mango varieties named Dasheri, Langra, Totapuri, Safeda and Sanduri papaya (local) with standardized method. In all the combination of mixed fruit bar the pulp percentage of mango and papaya was maintained at 60:40 ratio, TSS at 25%, acidity at 0.5%. The freshly prepared mixed fruit bar was evaluated for the nutritional and organoleptic property after processing and during storage for two months at room temperature. During storage the moisture content, ascorbic acid and total carotenoids decreased while total sugar, reducing sugar and acidity increased significantly. The analysis was also done to evaluate the proximate composition of fresh fruit i.e. papaya and five different mango varieties. The papaya fruit yielded 75.8% pulp, moisture of 89.2%, TSS of 8.0%, acidity 0.1%, ascorbic acid 51.2-mg/100g and total carotenoids 2.5 mg/100g. Among different varieties of mango Dasheri mango had the better quality as compared to others varieties followed by Langra, Safeda, Totapuri and Sanduri. After preparation of mixed fruit bar from various varieties Langra variety was rated best in combination with papaya in terms of nutritional and keeping quality followed by variety Sanduri, Safeda, Totapuri and Dasheri with papaya pulp. There were significant changes observed in organoleptic quality of mango papaya bar during storage period and they remained acceptable upto two months of storage during period of study.ThesisItem Open Access Supplementation of sattu with germinated soybean flour(CCSHAU, 2006) Tyagi, Neha; .Garg, M.K.The soybean grains were soaked for 12 hours at 25°C followed by draining for 10 minutes. The soybean grains were then kept for germination at 25°C and 85% R.H. Kilning treatment was given for 15 minutes at 80°C, followed by roasting for 15 minutes in sand in a hemispherical aluminum pan maintained at medium flame. Dehulling was done manually by winnowing. Grinding was done using home-scale flour mill (atta-chakki). The flour obtained was sieved using 60- mesh sieve. Roasted barley and chickpea flours were prepared using standard methods. The flours of soybean, barley and chickpea were then mixed in ratio of 30:60:10. The mixture was then mixed with sugar (1:1) and water (1:1) to obtain soy-sattu. Individual flours and selected combination with and without sugar were kept in low density polyethylene (LDPE), polypropylene (PP) and laminated packaging materials and studied for moisture content, peroxide value and sensory characteristics for 60 days. A significant increase in the moisture content was observed during storage and significant difference was observed within the packaging material except in the selected combination of flours with presence and absence of sugar. Also, peroxide value increased significantly during storage and differed significantly within the packaging material. The sensory scores indicated that there was no significant change in the sensory quality pertaining to colour and appearance, flavour, aroma, taste and overall acceptability during storage except in case of soybean flour due to development of high rancidity. During this study, laminated pouch was found to be the most effective in retaining the chemical stability and prolonging the shelf life of the product.ThesisItem Open Access Development and evaluation of RTS (ready-to-serve) beverage and squash from bael-guava blends(CCSHAU, 2006) Nidhi; Gehlot, RakeshThe present investigation entitled "Development and evaluation of RTS (ready-to-serve) beverage and squash from bael-guava blends" was carried out with the objectives to standardize appropriate combination of bael-guava blends for preparation of RTS (ready-to-serve) beverage and squash and also to evaluate nutritional constituents and organoleptic quality of blended beverages during storage. Fresh bael and guava fruits were analyzed for different physico-chemical parameters. Data showed that bael and guava fruit had fruit weight (618 and 72g), pulp weight (663 and 927g/kg fruits) and peel weight (302g/kg fruit) and, whereas, pulp : peel ratio (2.19) and seed percentage (3.38 and 2.76%), respectively. Chemical constituents of bael and guava fruits such as moisture content, TSS, total sugars and reducing sugars percentage were found to be (61.76 and 83.34%), (34.50 and 13.50%), (16.93 and 8.56%) and (4.57 and 3.23%), whereas, acidity, pH, ascorbic acid, crude fibre, pectin and total phenols were analyzed to be (0.41 and 0.47%), (4.62 and 4.46), (17.25 and 167.50mg/100g), (3.27 and 2.85%), (2.38 and 0.95%) and (23.71 and 2.26mg/100g), respectively. Nutritional constituents of prepared beverages (ready-to-serve beverage and squash) were studied after processing and during storage period (two months) at monthly interval. It was concluded from the present investigation that overall acceptability of all beverages increased by blending guava pulp with bael pulp in comparison to bael or guava pulp used alone for preparation of beverages. RTS beverage prepared with 15 percent pulp (25 Bael : 75 Guava), 15 percent TSS and 0.26 percent acidity was highly acceptable (8.49) followed by RTS beverage prepared with 20 percent pulp (25 Bael : 75 Guava), 15 percent TSS and 0.26 percent acidity (8.37). Squash prepared with 30 percent pulp (25 Bael : 75 Guava), 50 percent TSS and 1.00 percent acidity was found most acceptable (8.21) followed by squash prepared with 35 percent pulp (25 Bael : 75 Guava), 50 percent TSS and 1.00 percent acidity (8.16). The comparative study of all the beverages revealed that the beverage blends prepared with 25 Bael : 75 Guava pulp ratio were highly acceptable followed by 50 Bael : 50 Guava pulp and 75 Bael : 25 Guava pulp ratio. Acceptability of all the beverages prepared from bael-guava blends slightly decreased with increase in storage period. Total sugars, reducing sugars, acidity and browning increased, whereas, pH, ascorbic acid and total phenols decreased in all the beverages during storage period. Ascorbic acid content of blended beverages showed an increasing trend with increase in proportion of guava pulp in the blends. In RTS beverage, cost of production was maximum (Rs.1.66/200ml) in beverage type (0 bael : 100 guava) with 20 percent pulp, 15 percent TSS and 0.26 percent acidity and minimum (Rs. 1.29/200ml) in beverage type (100 bael : 0 guava) with 15 percent pulp, 15 percent TSS and 0.26 percent acidity. In squash, cost of production was maximum (Rs. 18.57/700ml) in beverage type (0 bael : 100 guava) with 35 percent pulp, 50 percent TSS and 1.00 percent acidity and minimum (Rs.16.63/700ml) in beverage type (100 bael : 0 guava) with 30 percent pulp, 50 percent TSS and 1.0 percent acidity.ThesisItem Open Access Development of ready-to-serve whey based vegetable soups(CCSHAU, 2006) Kapoor, Charu; Dhawan, S. S.The present study was undertaken to develop ready-to-serve whey based vegetable soups. Paneer whey was mixed with the vegetable pulp, corn flour was added for gelation effect. pH of the mixture was adjusted to 4.3 using 10 per cent citric acid. Spices such as onion, ginger, garlic and groundnut oil were used for frying the above mixture, which was then salted and heated for 2-3 minutes at 80-90°C. The mixture was hot filled in glass bottles, sealed and pasteurized for 20 minutes followed by storage for two months. The whey used for soup preparation had 0.20 per cent fat content, 0.80 per cent protein content, 0.20 per cent lactic acid content, 6.0 per cent total solids and 5.5 pH. Tomato+whey soup was liked the most among all other whey based soup preparations followed by tomato-mushroom+whey soup. Tomato-mushroom soup was preferred most among various soup preparations without addition of whey. During storage, there was a significant decrease in the acidity and a significant increase in total soluble solids. However, no significant changes were observed in moisture content, total solids, fat content and protein content. All the soup preparations were found to be acceptable even after two months of storage.ThesisItem Open Access Improvement in quality of rice bran oil by blending it with selected edible vegetable oils(CCSHAU, 2006) Chopra, Ekta; Dhawan, KamalThe present study was undertaken to develop blends of rice bran oil with selected edible vegetable oils to get the desired fatty acid ratio i.e. 1:2:1 :: Saturated fatty acids (SFA): Monounsaturated fatty acids (MUFA): Polyunsaturated fatty acids (PUFA). Eight refined oils viz., groundnut oil, safflower oil, soybean oil, sesame oil, sunflower oil, mustard oil and olive oil and eight crude oils viz., groundnut oil (MH-34), sesame oil (HT-1), mustard oil (RH-30, TH-68, BSH-1 and HNS-9605), sunflower oil (HS-1) and palm oil were taken for this study. Physico-chemical characteristics including specific gravity, refractive index, viscosity, moisture content, saponification value, iodine value, peroxide value, acid value, Kries test and thio-barbituric acid test of both refined and crude oils were determined. Peroxide and acid value was more in case of raw when compared to refined oils. Fatty acid composition of all the oils was done by gas liquid chromatography (GLC), based on which four different blends of rice bran oil were made in 1:2:1 :: SFA: MUFA: PUFA with selected refined oils i.e. first blend of rice bran oil with palm oil and groundnut oil (RPG) in the ratio 60:30:10, second blend containing rice bran oil, palm oil and mustard oil (RPM) in 25:45:30 proportions, third blend of rice bran oil with olive oil and palm oil (ROP) in 70:20:10 ratio and fourth blend with rice bran oil, palm oil, mustard oil, sesame oil and olive oil (RPMSO) in 35:30:15:10:10 proportions. Fatty acid composition of all these blends was done by GLC and it was found nearby ideal ratio of 1:2:1. All these blends were analyzed for above mentioned physico-chemical characteristics and then stored for three months to study shelf life. Physico-chemical characteristics for all blends were well with in limit. Stability test like peroxide value, acid value, thio-barbituric acid test and Kries test were done after one month interval during storage. Second blend RPM (25:45:30) and fourth blend RPMSO (35:30:15:10:10) not only had fatty acid ratio almost near to ideal but also found superior over other two blends in their storage stability as they had less PUFA. Moreover they also had mustard oil which has anti-carcinogenic properties. All the blends had palm oil which is a rich source of ß-carotene, therefore can be recommended for vitamin A deficient population. So in our view, these blends can be exploited for further industrial and nutritional point of view.ThesisItem Open Access Enhancement of functional value of soy-fortified softy ice-cream by fermentation with probiotics(2006) Guha, Arnab; Yadav, B.S.The present investigation was carried out to study the feasibility of enhancing functional value of dairy softy ice cream using soymilk and probiotics. Buffalo milk (6% fat, 3.8% protein & 15% total solids) was fortified with soymilk containing 2% fat, 4.5% protein and 10% total solids. Firstly, it was found out that L. acidophilus NCDC 13 showed the best probiotic attributes i.e. highest antimicrobial activity, highest resistance to acidic conditions and least effect of bile on culture growth as compared to L. acidophilus NCDC 14 and L. acidophilus NCDC 15. Therefore, pure culture of L. acidophilus NCDC 13 was added at the level of approximately 109 Log10 cfu/ml to the softy ice cream mixes. Data from the analysis of softy ice cream samples showed that addition of cultures does not significantly (P > 0.05) alter the structural characteristic of the softy ice cream. The pH and % acidity remained in the acceptable range of 5.75 - 6.13 and 0.58 - 0.35% respectively. There was 73.5-75.5% survival of probiotic organisms during the freezing of softy ice cream mixes. Finally, based on the sensory characteristics, it was concluded that an acceptable quality probiotic soy-fortified softy ice cream could be manufactured using probiotic culture such as L. acidophilus NCDC 13 at 10% inoculum level in soft serve ice cream made with 75% fortification of buffalo milk with soymilk. Such type of softy ice cream contains high level of viable probiotic microorganisms (> 108 cfu mL-1), regardless of formulation at the time of serving to the consumer on the same day of its manufacture, which is comparable to the therapeutic minimum as prescribed by many research workers.ThesisItem Open Access Clarification and Preservation of amla blended sugarcane juice(CCSHAU, 2006) Pawar, Kanika; Rajendra SinghThe study was conducted on sugarcane juice and amla fruit juice used to prepare blends along with their clarification and preservation so as to produce nutritious beverage. The blends prepared with or without amla juice were sugarcane juice: amla (100:0), sugarcane juice: amla juice (95:5), sugarcane juice: amla juice (90:10) with and without skim milk. The various physico –chemical and nutritional characteristics of fresh juices, freshly prepared blends and stored products were studied. The sugarcane juice was having 18.0% TSS, 0.182% acidity, 5.36 pH and 0.20 mg/100 ml ascorbic acid content. The amla fruit yielded 85.4% pulp from which was recovered 47.5% juice; It was having 10.0% TSS, 1.29% acidity, 326.0 mg/100ml ascorbic acid and a pH of 2.75.The blends prepared from various combinations were of acceptable organoleptic quality, however, the combinations of juices prepared with 100:0 sugarcane juice: amla juice was highly acceptable followed by 95:5 juice ratios whereas 90:10 juice ratio with and without skim milk were liked slightly. During storage, total soluble solids, pH and ascorbic acid decreased whereas acidity, turbidity, volatile acidity and microbial count increased in all blends. There was no significant change observed in organoleptic quality of blends during storage and the blends remained acceptable up to 2 months of storage. Thus the study indicated that the amla (5%) juice can be satisfactory used to improve the nutritional quality and preservation of sugarcane juice, without any appreciable loss of organoleptic quality. The best blends, taking together organoleptic as well as nutritional quality was obtained from sugarcane juice: amla juice (100:0) followed by sugarcane juice: amla juice (95:5) blends. The blends stored in crown corked glass bottles after pasteurization remained acceptable up to 2 months at room temperature.ThesisItem Open Access Preparation of sweetened fruit yoghurt(CCSHAU, 2006) Shalini; Siddiqui, SaleemThe present study was undertaken to prepare fruit yoghurt by using underutilized tropical fruits: jamun, litchi and plum. The study was also conducted to find out the shelf life of these fruit yoghurts during refrigerated storage. For preparation of fruit yoghurt, the milk was standardized, pasteurized, inoculated with starter culture and incubated at 430C for 4-6 h. After this, plum, litchi and jamun fruit pulp @ 10, 15 and 20% were incorporated, the product was stirred, packed and then stored at 50C for 16 days. During storage, the samples were analyzed for physico-chemical, organoleptic and microbiological characteristics at 4 day interval. During storage, a significant increase in acidity, tyrosine value and % syneresis was observed, while pH was found to decrease. Fat % remained constant throughout the storage period. Ascorbic acid was undetectable amounts in fruit yoghurt samples. There were significant increase in yeast and mould counts and coliform counts during storage of yoghurt at 50C. On the basis of sensory evaluation, it was observed that there was a progressive deterioration in flavor, color and appearance, body and texture and taste of fruit yoghurt during storage, however, all the samples were still of acceptable quality even up to 16th day of storage. Overall acceptability scores were maximum for fruit yoghurt prepared by addition of litchi fruit pulp, which was followed by jamun and plum. For litchi, increasing pulp concentration improved the overall acceptability of fruit yoghurt, however, for jamun and plum, 10% fruit pulp resulted in higher acceptability than its higher pulp concentrations.