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20202
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Subject: Food and Nutrition × End date: 2021 × Start date: 2020 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Processing of pumpkin seeds and their utilization in product development
    (CCSHAU, Hisar, 2020-06) Neeta Kumari; Sindhu, Sangeeta C.
    The present investigation was conducted to evaluate the functional properties and nutrient composition of processed pumpkin seed powder. Processed pumpkin seed powder was used for the development of various value added food products like whole wheat flour biscuit, cookies, Laddoo, Lapsi, bread, buns, Dhokla and eggless muffins. Pumpkin seeds were given four types of treatments i.e. germination, boiling, roasting and fermentation. Processed pumpkin seeds included raw, boiled, roasted, germinated, natural fermented, lactobacillus acidophilus fermentation and lactobacillus rhamnosus fermentation. All processing methods brought significant changes in functional properties of pumpkin seeds. The functional properties of each treated sample differed significantly from each other. Germinated seed powder had highest oil absorption capacity (89.33%), water absorption capacity (276.06%) and swelling power was significantly (P≤0.05) higher in roasted pumpkin seed powder (3.23%). Ash content was highest in roasted pumpkin seed powder whereas crude fat, crude fiber and crude protein were highest in germinated pumpkin seed powder. All the processed sample were significantly (P≤0.05) different from each other. Total minerals (magnesium 11.73, zinc 17.73, iron 22.77 and phosphorus 68.22 mg/100g) were significantly (P≤0.05) higher in germinated pumpkin seed powder as compared to control counterpart. Calcium 164.30 and potassium 1315 mg/100g were significantly (P≤0.05) higher in roasted pumpkin seed powder than any other processed sample. Per cent HCl-extractability of minerals like calcium, magnesium, potassium were significantly (P≤0.05) higher in roasted pumpkin seed powder followed by germinated pumpkin seed powder while iron and zinc were significantly higher in germinated pumpkin seed powder. All the processing methods brought significant (P≤0.05) decrease in phytic acid and polyphenol content. Total plate count of all the processed samples increased with storage. Products like whole wheat flour biscuit, cookies, Laddoo, Lapsi and eggless muffins were developed by replacing (10%, 20% and 30%) of germinated pumpkin seed powder. Dhokla, bread and buns were developed by incorporating various levels (10%, 20% and 30%) of fermented pumpkin seed powder. Total 32 products were prepared and subjected to organoleptic acceptability. The acceptability level of whole wheat flour biscuits, cookies, Laddoo, eggless muffins, Dhokla and Lapsi was up to 30% whereas the acceptability level in case of bread and buns was up to 20%. Products were evaluated for sensory and nutritional parameter. All products depicted good nutritional profile with significant improvement in all the nutrients. Eggless muffins, bread and buns could be stored for 2 days at room temperature 42◦C without any adverse effect on the organoleptic characteristics. Whole wheat flour biscuits and cookies, Laddoo were could be stored for seventy five days safely without adverse effect on organoleptic acceptability. The values for peroxide value and total plate count of all stored products showed an increasing trend with the increased in storage periods. There was a significant (P≤0.05) increase in the knowledge level of trainees after the training at 1% level of significance.
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    ThesisItemOpen Access
    Development of value added products using lotus stem (Nelumbo nucifera) and their nutritional evaluation
    (CCSHAU, Hisar, 2020-07) Mumtaz Begum; Punia, Darshan
    The present investigation was conducted to study the nutrient composition of lotus stem and its utilization in development of value added products. The fresh lotus stem was dried at50-55ºC and analyzed. It was observed that lotus stem powder had higher swelling and water absorption capacity (15.68 and 6.97 ml/g, respectively) and oil absorption capacity and bulk density (2.07% and 1.25 g/ml, respectively) than wheat flour. Lotus stem powder had 18.54 and 4.65 per cent crude fiber and ash, respectively. The contents of total soluble sugar, reducing sugar and non reducing sugar in lotus stem powder was 5.49, 0.92 and 4.57 per cent, respectively. Total calcium, iron and zinc was 157.32, 27.01 and 1.27 mg/100g, respectively in lotus stem powder. The total phenolic content was 31.98 mgGAE/100g), total flavonoid content (72.13mg/RE100g), Ferric Reducing Antioxidant Power (136.32mgTE/100g) and DPPH radical scavenging activity (51.91mgTE/100g) in lotus stem powder. Four traditional and four baked products were developed by using lotus stem powder and evaluated organoleptically. Ladoo, cake and muffins prepared with lotus stem powder up to 30 per cent, sev and biscuits up to 25 per cent, chapati, namakpara and buns up to 20 per cent were most acceptable. It was observed that the contents of fat and crude protein were found to be decreased whereas, crude fiber and ash were found to be increased in products after addition of lotus stem powder. The content of sugars, calcium, iron and antioxidant activity were increased in all types of products upon addition of lotus stem powder. The storable products like sev, ladoo, namakpara and biscuits were stored for three months and were found acceptable. The sensory scores of stored products decreased gradually with increase in storage period, however all the products were found acceptable. The fat acidity and peroxide value increased gradually with increase in storage period however the values were found within the acceptable level. On zero day the fat acidity of supplemented sev, ladoo, namakpara and biscuits was 35.40, 31.99, 36.73 and 21.51 mg KOH/100g, respectively and on 90th day it increased to 55.10, 4.90, 53.73 and 49.99 mg KOH/100g, respectively. On zero day the peroxide values of supplemented sev, ladoo, namakpara and biscuits was 1.27, 0.27, 2.44 and 0.25 meq/100g, respectively, whereas on 90th day were 8.64, 5.67, 9.85 and 5.22 meq/100g, respectively. It is inferred that lotus stem powder can be utilized in preparation of various products to enhance their nutritive value