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2005 - 200726
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Subject: Food Technology × End date: 2009 ×
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Now showing 1 - 9 of 26
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    ThesisItemOpen Access
    Processing of Chickpea (Cicer arietinum L.) for quick cooking
    (CCSHAU, 2005) Rajesh Kumar; Rajendra Singh
    The present work was undertaken for development of process for fast cooking of white and black chickpea. The quick cooking chickpea was evaluated for sensory quality after processing and storage for two months at room temperature. Chickpea grains were procured from local market. Chickpea grains were soaked in tap water and salt solution of 1% ammonium carbonate (Subba Rao et al., 1963) and salt solution of (Kadam et al., 1981) (1.5 % sodium bicarbonate, 0.5% sodium carbonate, 0.75% citric acid) for 12 hrs. Water uptake and solute losses during soaking were determined. After soaking the samples were cooked by different methods viz. microwave cooking, steam cooking, pressure-cooking, vat cooking. Cooking time and solute losses were recorded. After cooking, samples were dried by cabinet drying and fluidized bed drying at 600C. After drying the samples were analyzed for grain hardness, cooking time, hydration and dispersion. Whereas, water soaked white chickpea showed significantly lower cooking time than salt soaked chickpea. But in case of black salt soaking showed significantly lower recooking time. So water soaking was considered best for instantization of white chickpea. Treatments showed significant decrease in fat and protein and ash content. The best combination was then packed and stored for two months at room temperature. After two months the samples were analyzed for cooking time. It was observed that cooking time significantly increased after two months storage at room temperature, non-significant changes in sensory quality of products were observed. Instantized chickpea had better hardness, less cooking time, less dispersion, sufficiently higher hydration. Thus, water soaking, vat cooking and fluidize bed drying was concluded as best treatment for development of quick cooking white chickpea whereas soaking 1% ammonium carbonate salt solution, pressure cooking, and cabinet drying is best considered for black chickpea.
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    ThesisItemOpen Access
    Studies on the dehydration of potato slices for chips
    (CCSHAU, 2005) Vashistha, Deepika; Yadav, B.S.
    This study was conducted on potatoes (var. 717-Punjab) to prepare chips. The chips were prepared by washing, peeling and slicing the potatoes. The slices were blanched in Tap water and in 1.5% brine solution at 800c for 2 minutes. The blanched slices were dried in Solar dryer at 50-+ 10c and Tray dryer at 650c till the moisture content reached to 5-7%. Dehydrated chips were fried in Refined Sunflower and Mustard oil at 2200c for 4-5 seconds. The various Physico-chemical and nutritional characteristics of fresh potatoes, freshly prepared chips and stored products were studied. The yield was 10% and fresh potatoes had 5% TSS, 0.07% acidity, 7.4 mg/100g ascorbic acid, 1.86% total sugars, 1.35% reducing sugars, 8.6% starch and 0.03 Non- enzymatic browning (A440). The chips prepared from various treatments were of acceptable Organoleptic quality, however maximum acceptability was of brine blanched, tray dried and Mustard oil fried chips. The acceptability score was low for water blanched chips due to lack of taste in these. During storage the Peroxide value (m.eq.O2/ kg sample) and Non- enzymatic browning values increased. The increase was not significant after 1 month of storage but it increased significantly after 2 months. There was no significant change in the organoleptic quality of chips during storage. Thus, the study indicated that potato var. 717- Punjab can be used for making good quality chips and the product can be stored successfully upto 2 months at room temperature.
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    ThesisItemOpen Access
    Processing of Rajmah (Phaseolus vulgris L.) to reduce cooking time
    (CCSHAU, 2005) Sushil; Rajendra Singh
    The present work was undertaken for the development of process for fast cooking of Rajmah. The quick cooking Rajmah was evaluated for sensory quality after processing and storage for two months in different packaging materials at room temperature (25±20C). Whole grains of Rajmah were soaked in tap water and salt solution (1.75% NaCl, 1.5% sodium bicarbonate, 0.5% sodium carbonate, 0.75% citric acid) for 12 h. Water uptake and solute losses during soaking were estimated. After soaking the samples were cooked by different methods viz. microwave cooking, pressure cooking and vat cooking. Cooking time and solute losses were recorded. After cooking, samples were deep freezing at -25 to -300C for overnight. After freezing the samples were dried by cabinet drying at 450C. The samples were analyzed for grain hardness, cooking time, hydration and dispersion. Vat precooked Rajmah had better hardness, less cooking time, less dispersion, sufficiently higher hydration. Salt soaked Rajmah showed significantly lower cooking time than water soaked Rajmah. Cabinet drying was found best suited for drying of cooked Rajmah. Treatments showed significant decreased in fat and protein but non-significant decrease in ash. Grains obtained by best combination were then packed in different packaging material viz., polyethylene bags, metallized polypropylene bags, glass jar and stored for two months at room temperature (25±50C). After two months the samples were analyzed for cooking time. It was observed that cooking time significantly increased after two months storage. After storage for two months at room temperature, non-significant changes in sensory quality of products.
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    ThesisItemOpen Access
    Effect of various pretreatment on the dehydration of onions and garlics
    (CCSHAU, 2005) Neetu Rani; Garg, M. K.
    The present investigation was undertaken to study the effect of various pretreatment on the dehydration of onion and garlic. Onion and garlic were given different pretreatments viz., control (no blanching), freeze shock and freeze shock + microwave heating. After the pretreatments, the samples were dried in tray drier at 50, 60 and 700C. Samples were then analyzed for various parameters and drying characteristics of onion and garlic. Moisture, dehydration ratio, rehydration ratio, acidity, phenols, bulk density and organoleptic quality were used for evaluating the product quality. Freeze shock + microwave blanching was done for complete inactivation of peroxidase and catalase activities. For onion (500g) microwave oven heating at 450 Watt (3 min.) + 80 Watt (7 min.) followed by freeze shock was observed while for garlic it was (250g) microwave oven heating 450 Watt (5 min.) + 80 Watt (15 min.) followed by freeze shock. In tray drier, the different temperature levels of 500C, 600C and 700C were used. There was no significant effect of drying temperature on the organoletpic scores of onion. Freeze shock + microwave pretreatment improved color, aroma and overall acceptability of dehydrated onion. There was no significant effect of drying temperature on organoleptic scores of garlic. Pretreatments had no effect on aroma and overall acceptability but reduced color scores of dehydrated garlic. Chemically and organoleptically freeze shock + microwave heating pretreated samples were better than samples pretreated by freeze shock and control samples. Sample dried at 600C was found to be best among all the sample in term of sensory quality of dehydrated onion and garlic.
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    ThesisItemOpen Access
    Development of slab and toffee from bael (aegle marmelos correa.)
    (CCSHAU, 2005) Sheoran, Manju; Gehlot, Rakesh
    The present investigation entitled "Development of slab and toffee from (Aegle marmelos Correa.)" was carried out with an objective to standardize processing technology for slab and toffee and to study status of nutritional constituents during processing and storage. Fresh bael fruits were analyzed for different physico-chemical parameters and it was observed that bael fruits had an average fruit weight (636g), pulp weight (710g), peel weight (272g), moisture (58.66%), total soluble solids (34.9%), total sugars (18.1%) reducing sugars (5.63%), acidity (0.45%) and pH (4.9). Ascorbic acid content (14.33 mg/100g) was very less in bael fruit, although, it was found a good source of crude fibre (3.81%), pectin (2.40%) and phenols (22.32 mg/100g). Nutritional constituents were studied after processing and during storage period of two months at monthly interval. It has been concluded from the present investigation that bael slab with 35% TSS, 0.50% acidity and 0.07% KMS was highly acceptable (7.80) followed by bael slab with 35% TSS, 0.75% acidity and 0.07% KMS (7.58). Toffee prepared with 1Kg bael pulp, 500g sugar, 100g commercial glucose, 100g skim milk powder and 100g butter was highly acceptable (7.96) followed by toffee with 1kg bael pulp, 500g sugar, 50g commercial glucose, 100g skim milk powder and 100g butter (7.87). Acceptability of bael slab and toffee decreased with increase in storage period. Total sugars, reducing sugars and browning increased, whereas, acidity and total phenols decreased in bael slab and toffee during storage period. In bael slab, yield (%) was minimum (34%) in T1 (TSS and acidity not adjusted) and maximum (52%) in T6 (pulp with 35% TSS, 0.75% acidity and 0.07% KMS), whereas, cost of production was maximum (Rs.81.17 per kg) in T1 and minimum (Rs.55.79 per kg) in T6 (pulp with 35% TSS, 0.75% acidity and 0.07% KMS). In bael toffee, yield (%) was minimum (43%) in T1 (1kg pulp, 400g sugar, 50g glucose, 100g skim milk powder and 100g butter) and maximum (48%) in T6 (1kg pulp, 500g sugar, 100g commercial glucose, 100g skim milk powder and 100g butter), whereas, cost of production was maximum (Rs.155.34 per kg) in T1 (1kg pulp, 400g sugar, 50g commercial glucose, 100g skim milk powder and 100g butter) and minimum (Rs.147.66 per kg) in T6 (1kg pulp, 500g sugar, 100g commercial glucose, 100g skim milk powder and 100g butter).Total and reducing sugars were higher in bael products i.e. slab and toffee over fresh bael fruits. Bael toffee had more total and reducing sugars in comparison to bael slab.Total and reducing sugars increased in bael products during storage period. Acidity of bael slab and toffee showed a declining trend with the advancement in storage period.Total phenols of bael slab and toffee decreased significantly whereas, browning of bael slab and toffee increase significantly during storage period.
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    ThesisItemOpen Access
    Survey of cadmium levels in cereals grown in Haryana
    (CCSHAU, 2005) Sharma, Surbhi; Rajendra Singh
    Cadmium is a potentially toxic heavy metal with no known benefit to humans. Plant foods are the predominant sources of Cd in human diets. In this study, wheat and rice collected from different farmers from the state of Haryana were analyzed for Cd content. Processing of wheat samples by washing and milling to flour was done and the rice samples were milled and polished. Cd and Ni contents of grains were analyzed using Atomic Adsorption Spectrophotometer after diacid digestion with nitric-perchloric acid mixture. Cd was not detectable in any of the wheat samples except four from Khungai (Jhajjar), Sukara Khara (Sirsa), Panda (Sonipat) and Harsona (Sonipat) villages. It was not detectable in any of the rice samples. Ni was present in most of the wheat and rice sample analyzed. SIGNATURE
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    ThesisItemOpen Access
    Studies on shelf life of ber (Zizyphus mauritiana Lamk.) under hypobaric conditions
    (CCSHAU, 2005) Malik, Deepika; Siddiqui, Saleem
    The present studies were undertaken on ber (Zizyphus mauritiana Lamk.) cv. Umran, during 2005 at CCS Haryana Agricultural University, Hisar to study the effect of various hypobaric storage conditions on its shelf life. The fruits were packed in sealed LDPE bags under various hypobaric conditions viz., 100%, 75%, 50%, 25%, 0% vacuum. The control fruits were packed in corrugated fiber board boxes with news paper as lining material. The fruits were stored at room temperature (36+20C, 31+5% RH) and at low temperature (7+30C) conditions and sampled at regular intervals. It was observed that during storage, physiological loss in weight was minimum in fruits packed under various hypobaric conditions. Flesh firmness retention was maximum in 100% vacuum treatment, both under room and low temperature conditions of storage. There was minimum ripening and decay loss observed during storage under various hypobaric conditions at room temperature. However at law temperature, there was no decay loss throughout storage period in all treatments except control. The changes in chlorophyll and carotenoid contents were minimum in 100% vacuum packed fruits. The retention of acidity and ascorbic acid content was maximum under 100% vacuum packed fruits. The changes in TSS, total sugar and reducing sugar content in ber fruits during storage were at slower rate under various hypobaric conditions. From the results of above study, it could be concluded that on the basis of 10% PLW as the threshold value, ber cv. Umran can be stored for ~ 4 days at room temperature (36+20C) and ~ 8 days at low temperature (7+30C). Packaging of fruits under hypobaric conditions enhanced the shelf life of ber fruits by reducing PLW, ripening % and decay loss. At room temperature, maximum enhancement of shelf life was observed by 100% vacuum treatment, showing acceptable quality upto 12 days. The fruits packed in 0% and 25% vacuum remained acceptable upto 8 days only. Similarly enhancement in shelf life under hypobaric conditions were observed at low temperature. The fruits packed in 100% vacuum remained acceptable upto 24 days. However, the fruits packed under 0% hypobaric condition reamined acceptable only upto 20 days.
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    ThesisItemOpen Access
    Effect of processing on pesticide residues in milk
    (CCSHAU, 2005) Chaudhary, Anuj; Dabur, R.S.
    Pesticides resides in row milk was measured in samples collected from farmer, vendor, local dairy and organic farm. The residue was found to be above MRL in all the samples except those collected from organic farm. Whereas, in the samples collected from organic farm most of the pesticides residues are even not detected by GLC. Pesticides residues were also measured & compared in processed milk samples. Two types of processing that was heat treatment & fat reduction was done. In heat treatment partial reduction in the pesticides residues was observed after boiling, whereas no effect on pesticide residues was noticed on pasteurization. But, fat removal shows a large reduction in the pesticide residues. Milk samples whose fat percentage was adjusted to 4.5% shows reduction upto 30 per cent as compared to raw milk. While in the milk sample whose fat was further reduced to 3 per cent was showing a reduction upto 83 per cent, most of the pesticides residues are undetectable on GLC after reduction of fat level to 1.5 per cent.
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    ThesisItemOpen Access
    Development of value added organic biscuits
    (CCSHAU, 2006) Barkha; Grewal, Raj Bala
    Wheat 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%).