Thumbnail Image

Theses

Browse

20064
Reset filters
Subject: Food and Nutrition × End date: 2006 × Start date: 2006 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    ThesisItemOpen Access
    Nutritional Evaluation and Processing of Pea (Pisum Sativum Var. Sativum) Varieties
    (CCSHAU, 2006) Sonia, Tandon; Sehgal, Salil
    The present study was carried out for nutritional evaluation and processing of pea varieties i.e. HVP-03-04, HVP-03-06, HVP-03-08, HVP-03-14, HVP-01-29, Arkel, VL-3, Azad and NDVP-08. Pod length, pod width, pod thickness, pod weight, grain weight, shell weight, shelling percentage and pea grain to shell ratio varied from 85.50 to 100.70 mm, 16.20 to 22.60 mm, 14.60 to 19.20 mm, 3.50 to 5.20 g, 1.66 to 2.78 g, 1.50 to 2.64 g, 46.18 to 56.40 per cent and 1.05 to 1.19 respectively in various pea varieties. Moisture, fat, crude protein, ash, crude fibre, alcohol insoluble solid content in various varieties were found to vary from 74.31 to 78.30 per cent, 2.97 to 3.80 per cent, 21.04 to 25.11 per cent, 3.10 to 4.98 per cent, 8.00 to 10.34 per cent and 13.87 to 15.77 per cent respectively. Pea varieties were found to contain 50.98 to 60.10 per cent starch, 6.30 to 8.01 per cent of total soluble sugars, 0.70 to 1.15 per cent reducing sugars and 6.55 to 8.02 per cent of non-reducing sugars. Pea varieties contained 28.43 to 36.27, 8.66 to 13.91 and 3.04 to 5.46 mg/100g of calcium, iron and zinc, respectively. In vitro starch digestibility was 33.87 to 39.03 mg maltose released per gram and in vitro protein digestibility was 62.10 to 68.73 per cent. Phytic acid and polyphenol content ranged from 587.07 to 757.76 and 1020 to 1210 mg/100g respectively. Hundred gram of pea contained 75.18 to 83.15 μg of β-carotene and 24.63 to 31.58 mg of ascorbic acid. Total chlorophyll content in various pea varieties ranged from 9.30 to 11.90 mg/100g. Cooking time was found to range from 13 to 18 minutes in various pea varieties. Curry vegetable and dry vegetable prepared from various pea varieties were organoleptically acceptable to the panel of judges. On the basis of nutritional evaluation and acceptability trial basis three varieties i.e. HVP-01-29, Azad and NDVP-08 were selected for processing (sun drying, oven drying and freezing) and processed peas were then stored for 3 months. Dehydration and freezing was found effective in extending shelf life upto 90 days. Both the processes produced slight but significant decline in proximate composition, carbohydrates, in vitro digestibility and total minerals during storage. Antinutrients content increased during the storage period of 3 months. Hydration capacity, swelling capacity and cooking time in dehydrated peas remained same during storage. Ascorbic acid content of sun dried, oven dried and frozen peas decreased significantly by 7.44 to 14.70,5.99 to 13.85 and 0.64 to 3.53per cent whereas β-carotene decreased by 4.22 to 18.26,4.55 to 17.11 and 1.04 to 6.01 per cent respectively by the end of 90 days of storage. Total chlorophyll also declined significantly during the storage period. Dry and curry vegetables prepared from both dehydrated (sun dried and oven dried) and frozen peas were found acceptable throughout the storage period. Pea thus can be utilized in preparation of wide variety of recipes and can be stored in frozen and dehydrated form.
  • Thumbnail Image
    ThesisItemOpen Access
    Nutritional and organoleptic evaluation of value added products developed from faba bean (Vicia faba L.)
    (CCSHAU, 2006) Vandana; Dahiya, Saroj
    The present study was carried out for the nutritional and organoleptic evaluation of value added products developed from fababean. Among two varieties viz HB-180 and Vikrant, Vikrant was found to be nutritionally superior and was selected for product development. In physico-chemical properties, Vikrant variety of raw fababean had significantly higher (p<0.05) values of density, swelling capacity and low cooking time. Protein, crude fibre, in vitro protein digestibility was significantly higher in vikrant variety. Antinutritional factors like phytic acid and tannin observed to be lower in Vikrant variety of fababean. Total mineral and HCl extractable content Ca, Fe, Zn and P were also higher in Vikrant variety. Value added products like roasted dal, boiled dal, missi roti, puri, halwa, ladoo, dhokla, dalia, pasta, cake and biscuit were preopared using Vikrant variety of fababean in different proportions.Organoleptic evaluation of products showed that all the products were organolepticallyacceptable and analysed nutritionally. Shelf life of acceptable products was also assessed in terms of organoleptic evaluation and chemical analysis. Nutritional evaluation of products showed that supplemented products had higher amount of protein, fat, ash, crude fibre, in vitro digestibility and minerals content as compared to their controls. The supplementation also decreased the antinutrients like phytic acid and tannin significantly in all products except missi roti . The products like roasted dal, pasta, ladoo and biscuits were stored in polyethylene bags at room temperature for two months. Shelf life of roasted dal, pasta, ladoo and biscuits were found to be quite satisfactory upto 60 days of storage. Ladoo was ‘liked moderately’ upto 30 days and ‘liked slightly’ upto 45 days. Pasta was found to be acceptable upto two months i.e. 60 days and roasted dal was in the category of ‘liked slightly’ upto 60 days of storage. Fababean supplemented products were found to be as acceptable as their controls.It is therefore concluded that unconventional pulses like fababean was found to be quite acceptable in development of value added products like boiled, fired, baked, roasted, fried & extruded products. As the protein, fiber, calories & minerals content of fababean was higher. Fababean can be used as a potential source in the development of micronutrients rich recipes to raise the nutritional status. Consumption of products incorporating can decrease the incidence of PEM in our country.s Therefore, these value added products should be include in the diet of vulnerable groups (women and children) in order to improve their nutritional status.
  • Thumbnail Image
    ThesisItemOpen Access
    Formulation of calcium rich products incorporating amaranth leaves and their nutritional evaluation
    (CCSHAU, 2006) Surabhi Singh; Punia, Darshan
    Three varieties of amaranth viz. Pusa lal chaulai (red), Pusa choti chaulai (green), Pusa badi chaulai (tricolor) and HC-5, WH-711 varieties of chickpea and wheat were evaluated for their nutrient composition. The products viz. biscuit, mathi, matar and sev prepared by incorporating 5% and 10% leaf powder of three varieties of amaranth were organoleptically evaluated. Pusa lal chaulai variety of amaranth was found to be nutritionally and organoleptically superior to the other two varieties of amaranth. Therefore, products prepared by incorporating 5% leaf powder of Pusa lal chaulai were nutritionally evaluated. The results of study revealed that all the varieties of amaranth differed significantly from each other for their protein content. Among the three varieties studied, Pusa lal chaulai was richest source of β–carotene having values 5.6 mg/100g. Pusa badi chaulai differed significantly for its starch content from the other two amaranth varieties. All the amaranth varieties differed significantly from each other for their tannins content. Among the three varieties of amaranth, Pusa lal chaulai had significantly higher protein digestibility as compared to other two varieties i.e. Pusa choti chaulai and Pusa badi chaulai. The three varieties of amaranth varied significantly among themselves for their calcium content; Pusa lal chaulai being the richest source. The organoleptic evaluation of various products viz. biscuit, mathi,matar and sev prepared by incorporating 5% amaranth leaf powder of all three varieties were more acceptable as compared to the products containing 10% amaranth leaf powder. Among the varieties, the products prepared with Pusa lal chaulai (5% leaf powder) scored higher scores than the products prepared from other two varieties. Therefore products of Pusa lal chaulai were evaluated for their nutrient composition, which revealed that supplemented biscuit, mathi, matar and sev had significantly higher protein, fat, ash and fibre content as compared to their controls. The total soluble sugar, reducing sugar and non reducing sugar content of supplemented biscuit was significantly higher than control biscuit. The phytic acid and tannins content significantly increased in all supplemented products. The in vitro protein and starch digestibility significantly decreased in all the supplemented products as compared to their controls. Supplemented biscuit had about one and a half times higher Ca and supplemented mathi and matar had double the amount of Ca than their respective controls. The increase in Mg, Fe and Zn content in all the supplemented products was significant. Shelf life study of biscuit, mathi, matar and sev revealed that up to 15 days all the products were moderately desirable whereas the overall acceptability of all products decreased when they were stored for one month. On the whole Pusa lal chaulai variety of amaranth was found to be nutritionally and organoleptically superior.
  • Thumbnail Image
    ThesisItemOpen Access
    Formulation, nutritional evaluation and utilization of probiotic fermented coarse cereal blends
    (CCSHAU, 2006) Arora, Sonia; Jood, Sudesh
    The present investigation was conducted to study the formulation, nutritional evaluation and utilization of probiotic fermented coarse cereal blends. Four different food mixtures namely raw barley flour + whey powder + tomato pulp; germinated barley flour + whey powder + tomato pulp; raw pearl millet flour + whey powder + tomato pulp; germinated pearl millet flour + whey powder + tomato pulp were developed. In these food mixtures, barley/pearl millet flour, whey powder and tomato pulp were added in the ratio of 2:1:1(w/w). Each of these mixtures was mixed with water (1:5 w/v), autoclaved and fermented with 5 per cent L. acidophilus curd as inoculum at 37C for 12 h. L. acidophilus count was found maximum in germinated + autoclaved + fermented BWT and PWT food mixtures as compared to non-germinated mixtures. The pH declined with a corresponding rise in titratable acidity in all the probiotic fermented food mixtures. The maximum increase in titratable acidity was noticed in germinated + autoclaved + fermented BWT and PWT food mixtures. Autoclaving and fermentation did not bring any change in moisture, ash, fat whereas crude protein and crude fibre were reduced non-significantly on germination and fermentation. Total soluble, reducing and non-reducing sugars increased significantly when food mixtures were autoclaved but on germination and fermentation with L acidophilus curd lowered down the level of total and non reducing sugars and increase in reducing sugars. Starch content of all the food mixtures decreased as a result of germination, autoclaving and fermentation. Autoclaving caused significant reduction in total and insoluble dietary fiber whereas soluble fraction increased significantly. When autoclaved food mixtures subjected to fermentation for 12 h, it caused reduction in all dietary fibre constituents. Germinated food mixtures contained lower contents of all dietary fibre as compared to non-germinated food mixtures. Similar trend was also observed in case of total, soluble and insoluble -glucan contents of all food mixtures. B-complex vitamins i.e. thiamine, riboflavin and niacin on autoclaving and fermentation showed reduction. Germinated food mixtures contained higher values of all the three vitamins as compared to non-germinated food mixtures of BWT and PWT. Total lysine contents of all food mixtures were found to be decreased on autoclaving but germination and fermentation caused improvement in total lysine. Protein fractions were found to be affected on all treatments. Phytic acid, polyphenols and amylase inhibitor activity significantly reduced after autoclaving and fermentation. Germination also caused reduction in all antinutrients. Simultaneously, a significant improvement in vitro protein and starch digestibility and in vitro availability of minerals was observed in autoclaved, fermented and germinated food mixtures. Total minerals were found unchanged on autoclaving and fermentation. Developed products namely buttermilk, kadhi, papad and wadi found organoleptically acceptable whereas dosa and idli were found unacceptable. Probiotic buttermilk found more nutritious as compared to control buttermilk. Similarly, kadhi, papad and wadi contained significantly higher contents of total lysine, in vitro protein and starch digestibility and in vitro availability of calcium, iron and zinc and lower amount of antinutrients as compared to control products and their respective food mixtures.