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ThesisItem Open Access Preparation of Protein Concentrate and Hydrolysate from Apple Seeds and its Utilization for Development of Protein Rich Apple Juice(2022) Sehrish Mustafa; Wani, Sajad Mohd.The present investigation entitled “Preparation of Protein Concentrate and Hydrolysate from Apple Seeds and its Utilization for Development of Protein Rich Apple Juice” was carried out in the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar during the year 2019-2021. The first objective of present research was to prepare and characterize Apple Seed Protein Concentrate (ASPC) and Apple Seed Protein Hydrolysate (ASPH). The results revealed that protein, moisture, crude fat, crude fiber, total ash, carbohydrate contents and bulk density of ASPC were found to be 59.21±1.10%, 7.85±0.23%, 0.57±0.04%, 12.24±0.26%, 4.68±0.18% 15.45±0.31% and 520.14±4.16 kg/m3, respectively. Water holding capacity of 143.21±3.14 (H2O g/100g of concentrate) and oil holding capacity of 203.33±2.21 (Oil g/100g of concentrate) was observed for ASPC. Because of its higher protein content, ASPC possessed good amount of foaming capacity (96.12±2.23 mL) with greater stability (91.23±2.18 mL after 75 min.). Protein precipitability was maximum (84.10±2.13 g/100 g) at pH 5 and higher buffer capacity of ASPC was observed in the pH range 6 - 2. In terms of ASPH, maximum degree of hydrolysis was 37.45±0.57% at pH 2, enzyme to substrate ratio 2.5% (w/w), and hydrolysis time of 60 min. ASPH showed 39.14±0.63% DPPH, 80.4±2.33% of ABTS radical scavenging activity and 0.18 ±0.09 mmol Fe2+/g of reducing power. Results for protein concentration (mg/mL), protein solubility (%), foaming capacity (%) and foaming stability (%) were found to be 684.26±3.74, 58.12±0.72, 67.19±1.26 and 22.15±0.48, respectively. In addition, SDS-PAGE of ASPC showed four bands ranging from 32 to 10 kDa while nine bands for ASPH were observed ranging from 50 to 10 kDa. The second objective was to incorporate ASPC and ASPH in apple juice at 1%, 2% and 3% concentration levels and evaluate the same for different quality parameters. Juices were assessed for sensory evaluation, total soluble solids (°Brix), titratable acidity (% malic acid), brix acid ratio, sugars- total and reducing (%), pH, spectrophotometric color, haze (%), clarity (%T), anthocyanin content (mg/100g), vitamin C (mg/100g), protein content (%), tannin content (mg/100g), and amygdalin content (mg/g). Results revealed that the parameters varied significantly (p<0.05). Total soluble solids (TSS), titratable acidity, sugars (total and reducing), haze, protein and amygdalin content of apple juice samples were observed to increase significantly (p<0.05) with the increase in concentration of ASPC/ASPH. However, brix acid ratio, pH, spectrophotometric color, clarity (%T), and tannin content (mg/100g) were observed to decrease significantly (p<0.05) with the increase in concentration of ASPC/ASPH. Following the quality assessment, juices were stored at room temperature for four months (120 days). Juice was analyzed for sensory parameters, TSS (°Brix), titratable acidity (% malic acid), spectrophotometric color, protein content (%), haze (%), vitamin C (mg/100g), protein content (%), amygdalin content (mg/g), and microbial analysis at the intervals of 0, 30, 60, 90 and 120 days of storage. Data analysis revealed that a significant (p<0.05) increase in TSS, spectrophotometric color, haze and amygdalin content of control and protein incorporated apple juice samples was observed during the storage period. On the other hand, titratable acidity, vitamin C and protein content were observed to decrease (p<0.05) during the storage period. Conclusively, the functional apple juice exhibited improved physicochemical and nutritional properties with good sensory acceptability. Hence, our study revealed that ASPC/ASPH could find useful applications in the formulation of functional apple juice.ThesisItem Open Access Influence of Chitosan Coating Containing Nanoencapsulated Ginger Essential Oil on Shelf Life of Plum(SKUAST Kashmir, 2022) Searat Showkat; Wani, Sajad Mohd.The present investigation entitled “Influence of Chitosan Coating Containing Nanoencapsulated Ginger Essential Oil on Shelf Life of Plum” was carried out in the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar during the year 2019-2021. The first objective of present research dealt with studying of nanoencapsulation effect of ginger essential oil (GEO) and characterization of nanoparticles. The results revealed that chitosan nanoparticles loaded with different concentrations of GEO (0.25, 0.5 and 0.75%) showed a particle size of 256.8, 289.1 and 384.5 nm with a zeta potential of +30.05, +27.14 and +24.50 mV, respectively. Fourier transform infrared (FTIR) spectroscopy revealed that C-H stretching increased with increasing GEO concentrations. Differential scanning calorimetry (DSC) showed that chitosan loaded with 0.25 and 0.5% GEO exhibited two endothermic peaks and one exothermic peak at lower temperatures, while as chitosan loaded with 0.75% GEO exhibited peaks at higher temperatures which confirmed the success of GEO encapsulation. The second objective was to study the release kinetics of nanoencapsulated antimicrobial agent. The in-vitro release studies indicated that the content of GEO in the nanoparticles influenced its release rate from the chitosan nanoparticles. These studies demonstrated a controlled and sustained release of GEO for 42 days. The release profile of GEO is divided into 2 stages based on release rate, an initial burst effect followed by a subsequent slow release. For the initial stage, rapid release rate was observed for first 7 days. In nanoparticles containing 0.25% GEO, 0.5% GEO and 0.75% GEO, release was reported up to 69%, 41%, and 30%, respectively in phosphate buffer (PBS) and ethanol solution. The second stage showed a slow release (to 42 days) where all the concentrations 0.25%, 0.5% and 0.75% GEO were released up to 73%, 44% and 33%, respectively. Kinetics and mechanism of GEO release were studied using various mathematical models such as, Zero order, First order, Higuchi, Korsmeyer-Peppas, Hixson-Crowell, Peppas-Sahlin, Weibull and Avrami’s models. Small regression values (R2) values were obtained for all mathematical models which ranged between (0.69 to 0.85) except for Korsmeyer-Peppas and Peppas-Sahlin model. The study determined that the most adequate kinetic modelling of nanocapsule release for describing the phenomena involved is the one proposed by Korsmeyer-Peppas which had the highest R2 of 0.94. Third objective of study was to evaluate the effect of chitosan coating containing different concentrations of GEO on shelf life extension of plum. Plum fruits were given the following coating treatments (1) Control (distilled water) (2) Chitosan (3) Chitosan + 0.25% GEO (4) Chitosan + 0.5% GEO (5) Chitosan + 0.75% GEO. The fruits were kept at room temperature and several physicochemical characteristics of the fruit were assessed viz., weight loss (%), firmness (lbs), decay (%), total soluble solids (°Brix), titratable acidity (% malic acid), pH, total sugars (%), reducing sugars (%), vitamin C (mg/100g), anthocyanins (mg/100g), colour parameters (L*,a*,b*), polyphenols (mg/100g), flavonoids (mg/100g), antioxidant activity (% inhibition) at the intervals of 0, 7, 14, 21, 28, 35 days of storage. Physicochemical analysis revealed that an increase in weight loss and decay percentage of control and coated fruits was observed during the storage period. However, fruits coated with chitosan (CH) - 0.75% GEO based edible coating treatment showed significantly (p<0.05) lesser weight loss (20.15%) and decay percentage (26.33) in comparison to other treatments and control after 35 days of storage. Plum fruit treated with chitosan incorporated with 0.25, 0.5 and 0.75% GEO retained more firmness levels than control. However, CH – 0.75% GEO coated fruits showed a significantly (p<0.05) lesser degree of firmness loss on day 35 (1600 g) compared to that of control and other treatments. Coating treatment CH – 0.75% kept ascorbic acid and titratable acidity at high level than untreated fruit. During storage, TSS, total sugars and reducing sugars increased gradually up to 28th day in all samples, then declined slightly in both control and coated fruits. Fruits treated with CH – 0.75% GEO exhibited low TSS level (18.9°Brix), total sugars (16.43%) and reducing sugars (12.08%) in comparison to the control and other treatments. The pH (3.93) and anthocyanins (11.4 ± 0.10) of plums coated with CH- 0.75% GEO was significantly (p<0.05) lowest with respect to the control and other treatments at the end of storage period. Color attributes showed decrease in L*, b* values and significant increase in a* value. The plum fruit treated with chitosan containing 0.75% GEO resulted in significantly (p<0.05) maximum L* and b* values, low a* value at the end of storage. Results also confirmed that plum fruit treated with chitosan and 0.75% GEO significantly (p<0.05) retained DPPH radical scavenging activity, total flavonoids, total phenolic content. It can be concluded that chitosan coating of 0.75% GEO was effective in retention of shelf life of plums up to 21 days under ambient storage conditions.ThesisItem Open Access Techno-functional feasibility of rice starch-whey protein isolate for enhancement of resistant starch content in extruded snacks(SKUAST Kashmir, 2022) Samar Jan; Tawheed AminThe present investigation entitled “Techno-functional feasibility of rice starch-whey protein isolate for enhancement of resistant starch content in extruded snacks” was carried out in the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar during the year 2020-2022. The first objective of the current study was to optimize starch-whey protein isolate levels and extrusion conditions for the development of extruded snacks. The results revealed that the optimum conditions for development of whey protein isolate (WPI) incorporated extrudates were 18.30% WPI, 20.00% feed moisture and 120.00°C barrel temperature. Control and optimized extruded products were analysed for various parameters like moisture (%), protein (%), water activity, and color (L*, a*and b*) values. The results revealed that control extrudates had 10.93±0.009% and 0.77±0.03% moisture and protein content, respectively, however moisture and protein content for WPI incorporated extrudates were found to be 8.28±0.009% and 4.63±0.12%, respectively. Color attributes showed decrease in lightness ( L*) value and significant increase in a* and b* values. Fourier transform infrared radiation (FTIR) spectroscopy revealed that WPI incorporated extrudates showed the band width corresponding to the presence of amide group, however the control showed the presence of α- glycosidic bond indicating the presence of carbohydrates. The results of differential scanning calorimetry (DSC) indicated the significantly (p≤0.001) higher transition temperatures (onset, peak and conclusion temperatures) in WPI incorporated extrudates than the control. Crispness, expansion ratio and overall acceptability were found to be 5.93±0.86, 14.86±0.186 and 4.63±0.186 for control while as they were found to be 6.33±0.88, 9.98±0.170, 3.50±0.058 for WPI incorporated extrudates, respectively. The second objective was to study the digestibility profile of the developed snacks. The results revealed that WPI incorporated extrudates had significantly (p≤0.001) lower values of very rapidly digestible starch (0.98±0.03%), rapidly digestible starch (58.72±0.97%), digestible starch (49.76±1.00%), starch hydrolysis rate (58.72±0.97%) and slowly digestible (81.41±1.17). However, slowly digestible starch (24.62±1.12%) and resistant starch (22.36±1.15%) were significantly (p≤0.001) higher in these extrudates. The third objective was to study the economic feasibility of the developed ready-to-eat WPI incorporated extruded snacks. Benefit cost ratio (BCR) was found to be 1.36 while as Break-even point (BEP) was found to be 5148.19 Kg.ThesisItem Open Access Evaluation and Standardization of Process for Development of Potato Chips(SKUAST Kashmir, 2022) Qurut Ul Ain; Zargar, Imtiyaz AhmadThe present investigation titled “Evaluation and Standardization of process for development of Potato Chips” was carried out at the Division of Food Science and Technology, SKUAST-K, Shalimar to standardize the frying time and frying temperature conditions for development of potato chips and to study effect of different packaging materials on quality of potato chips during storage. Three varieties of Potato viz Hirpora Potato, Shalimar -1 potato and Gulmarg Special were evaluated for development of potato chips. Various physicochemical parameters viz. length (mm), diameter (mm), number of eyes depth of eyes, specific gravity and Peel (weight g/kg potato) evaluated for fresh potato chips. Potato chips were prepared from these three varieties with following treatment combinations; hot water blanching (without KMS and 1500ppm KMS) Frying time 2,4 and 6 minutes; Frying temperature 130℃ and 160℃. Deep fried potato chips developed from all the combinations and control (without KMS) were subjected to texture profile analysis (Crispness), colour (L*, a*,b*) and organoleptic evaluation to select the best performing variety which was taken for storage studies using two packaging materials (LDPE and Metalized polyester). On the basis of physicochemical, colour and organoleptic evaluation, Shalimar-1 Potato (KMS dip 1500,frying time 4min and frying temperature 160℃) was judged the best as it recorded highest acceptability scores . This variety was thus taken for storage studies for a period of 120 days to study the effect of packaging material on quality of chips under ambient conditions (30±2 0 C, 68±2%RH). The effect of packaging materials on the quality characteristics viz. moisture content %, water activity(a w ), peroxide value (meq of O2 /kg of oil), free fatty acids (as %oleic acid ),texture profile analysis (crispness), colour coordinates(L*,a*,b*) ,total plate count (TPC) ,browning index and overall acceptability score of fried chips under ambient condition were studied for 120 days.. Highest moisture gain was observed in LDPE while as Metallised Polyester recorded the lowest moisture during the storages of 120 days .Similarly other parameters viz , water activity , Peroxide Value0.18to 0.28 and 1.67 to 5.92 showed increasing trend during storage however the increase was higher in LDPE compared to metalized polypropylene during 120 days of storage which varied significant (p≤0.05). All physicochemical parameters of fried chips increased whereas overall acceptability scores, Texture Profile Analysis (crispness) and colour values (L*and b*) decreased with increasing storage time but the decrease in Metalized polyester was significantly lower compared to LDPE. Chips packed in Metalized polyester exhibited better storage stability compared to LDPE. Studies concluded that metalized polyester was suitable for packaging of the fried potato chips and the maximum shelf life of the product was not found more than 105 days.ThesisItem Open Access Development of Carboxy Methyl Cellulose Incorporated Gluten Free Corn-Quinoa Cookies(SKUAST Kashmir, 2022) Anam Aijaz; Quraazah Akeemu AminThe present investigation, “Development of Carboxy Methyl Cellulose Incorporated Gluten Free Corn-Quinoa Cookies” was conducted at Division of Food Science & Technology, SKUAST-K during the year 2020-2022.Completely randomized design (CRD) was used to study the effect of quinoa flour and carboxy methyl cellulose (CMC) on quality characteristics of cookies. The flours were characterized by measuring proximate composition, colour, water absorption index (WAI), water solubility index (WSI), solubility and swelling capacity, oil absorption capacity (OAC). Additionally, chemical proximate analysis, structural analysis (FT-IR) and thermal analysis (DSC) were conducted. Corn flour (100-60%), Quinoa flour (0-40%) and CMC (0.25 -1%) as independent variables produced twelve different combinations which were employed to observe how these variables affected the responses of the product viz thickness, width, spread ratio, bulk density, puffiness, baking weight loss, volume index, yield, crispness, sensory evaluation and colour profile. The independent responses significantly (p ≤ 0.05) affected the product responses. Quinoa flour incorporation had pronounced effect on quality parameters than CMC. Optimized processing parameters for the preparation of product was corn flour (60%), quinoa flour (40%) and CMC (0.75%). The developed cookies were placed in aluminum laminated packaging (ALP) and polyethylene terephthalate (PET) boxes and kept at room temperature for 90 days. Moisture content, water activity, free fatty acid content and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage. The microbial load in both the packaging materials also increased with increase in storage period, though their microbial load remained well below the acceptable limits under Indian Standards. However, the cookies were shelf stable upto 90 days under ambient conditions. The developed gluten free corn quinoa cookies can be a complementary diet to people suffering from celiac disease.ThesisItem Open Access Evaluation and standardization of walnut dehulling techniques for value addition of kernels(SKUAST Kashmir, 2022) Aiman Farooq; Rather, A. H.The traditional practices followed for walnut dehulling and washing in Jammu and Kashmir are very tedious, laborious and time consuming.Such practices also lead to poor quality kernels. Therefore the present investigation, “Evaluation and standardization of walnut dehulling techniques for value addition of kernels” was conducted at the division of Food Science and Technology, SKUAST-K, during the year 2020-2021. In 1st experiment the effects of different hull dehiscence methods (i.e., Natural/Traditional method-T1, Steeping method-T2, and Spraying method-T3) on nutritional, bio-active compounds, color coordinates (L* a* and b*) and organoleptic properties of walnut kernels were studied. The kernels extracted from walnuts subjected to T3 method of dehulling recorded significantly (p≤0.05) highest moisture (27.01%), protein (15.26%), crude fibre (1.97%) and ash (1.06%) contents as compared to T1. Furthermore, anti-oxidant activity in terms of DPPH inhibition (68.61%), ABTS (54.56%) and FRAP (0.106 mg/GAE), tannin content (3.12%) and Vitamin E content (310.81 mg/kg) were also recorded highest in T3 treated walnut kernels. Regarding color coordinates, L* value (34.79) was recorded highest while a* (03.23) and b* (27.41) were recorded lowest for T1 treatment. In case of walnut kernels, highest L* value (26.92) and lowest a*(00.97) and b*(50.55) values were recorded for T3 treatment. The overall acceptability was also recorded highest (3.60) for kernels extracted from T3 treated walnuts followed by T1 (3.55) and T2 (3.42). The outcome of experiment-1 indicated that spray method (T3) is the best method for inducing hull dehiscence in green walnuts. In experiment number 2, the performance of power operated and hand operated walnut dehuller cum washers were evaluated and compared with existing methods of walnut dehulling cum washing prior to dehulling and washing hull dehiscence in green walnuts was induced by spray method T3. Highest throughput capacity (340Kg/hr) was recorded for power operated walnut dehuller cum washer (M1) followed by M2 i.e., hand operated walnut dehuller cum washer (16.25 Kg/hr) and M3 manual dehulling and washing (12.54 Kg/hr). Labour requirement was subsequently lowest in M1 (2.94 manhours/tonne) followed by M2 (61.53 manhours/ tonne) and M3 (79.74 manhours/tonnes). Highest dehulling and washing efficiency was recorded in case of M1 (96.82%) followed by M3 (85.17) and M2 (82.60 %). Furthermore, M1, M2 and M3 yielded fully dehulled walnut percentages of 97.20, 81.20 and 94.56; partially dehulled walnut percentages of 1.87, 7.80 and 4.74 and un-dehulled walnut percentages of 0.9, 9.5 and 0.5 respectively. Broken walnut percentage was recorded least (0.02%) in case of M1 followed by M3 (0.2) and M2 (0.5). Brightness (L*) of in-shelled walnuts (33.25) as well as kernels (26.86) were recorded maximum in case of M1, whereas redness (a*) and yellowness (b*) values of both in-shelled walnuts and kernels were recorded minimum in case of M1. Benefit cost ratio of power and hand operated walnut dehuller cum washer was recorded as 2.29 and 2.3 respectively. Breakeven point was calculated to be 41379 kg for power operated and 1145 kg for hand operated walnut dehuller cum washers. Payback period was found to be 4349.38 hrs for power operated and 248.96 hrs hand operated walnut dehuller cum washers.ThesisItem Open Access Utilization of Chia and Basil Seeds for Development of Functional Foods(SKUAST Kashmir, 2022) Tabeen Jan; Syed, Zameer HussainChia and basil seeds are versatile functional ingredients owing to their unique nutritional profile. The present investigation entitled “Utilization of Chia and Basil Seeds for Development of Functional Foods” was conducted at the Division of Food Science and Technology SKUAST-K during the year 2019 to 2021. In experiment first chia seeds and basil seeds were evaluated for physicochemical and nutritional properties. Fat, carbohydrates and dietary fiber were recorded significantly (p≤0.001) higher in basil seeds than chia seeds where as proteins and ash were significantly (p≤0.001) higher in chia seeds. With respect to mineral profile, higher levels of calcium, potassium and magnesium were recorded in basil seeds where as iron, magnesium, phosphorus, sodium, zinc and manganese were significantly higher (p≤0.001) in chia seeds. Vitamin profiling, fatty acid profiling and amino acid profiling of both the seeds were also done. Higher percentage of vitamin A, C, B1 and B2 were recorded in basil seeds where as vitamin E, niacin and folate percentages were recorded higher in chia seeds. Likewise oleic, linoleic, α-linolenic and stearic acids were recorded significantly (p≤0.001) higher in basil seeds as compared to chia seeds. Amino acids were recorded significantly (p≤0.001) higher in chia seeds as compared to basil seeds. Among the phytochemical compounds cholorogenic acid, caffeic acid, gallic acid, p-coumaric acid, ferulic acid and epicatchin were recorded significantly (p≤0.001) higher in basil seeds where as rosmanaric acid was recorded higher in chia seeds. Basil seeds showed significantly (p≤0.001) higher antioxidant activity than chia seeds. The outcome of the first experiment revealed that both chia and basil seeds have good nutritional profile and bioactive components and thus can be explored for development of functional foods. In experiment second and fourth chia and basil seeds were explored for development of wheat based functional cookies. Central composite rotatable design (CCRD) was used to determine the effect of feed proportion (chia seed flour: wheat flour and basil seed flour: wheat flour), baking temperature and baking time on spread ratio, thickness, width, baking weight loss, yield, density, puffiness and overall acceptability of developed cookies. All the product responses were significantly (P≤0.001) affected by variation in feed proportion and baking conditions. Regression models were established to determine the responses as function of process variables. Regression models for both the product responses were highly significant (p<0.0001) with high coefficients of determination. Concentration of basil seed flour and chia seed flour exhibited positive effects on cookie yield, density and thickness and negative effects on spread ratio, overall acceptability, baking weight loss and puffiness. Baking temperature and time showed positive relationships with spread ratio, baking weight loss and overall acceptability where as it showed negative relationships with density, thickness and puffines. Desirability function approach of response surface methodology was used to optimize the processing conditions.The optimized conditions for the development of chia seed incorporated cookies were chia seed flour : wheat flour (20:80), baking temperature of 170°C and baking time of 16 minutes and for basil seed incorporated cookies the optimized conditions were basil seed flour: wheat flour (15:80), baking temperature of 170°C and baking time of 16minutes.The optimized cookies were evaluated for various physico-chemical characteristics and were compared with the commercially available wheat based cookies. The amino acids, fatty acids, antioxidant activity, minerals and phytochemicals of the cookies enriched with both chia seed flour and basil seed flour were higher as compared to market cookies. The optimized products were packed in biaxially oriented polyethylene boxes (BOPP) and high density polyethylene pouches (HDPE) and stored under ambient conditions for a period of 90 days. Irrespective of the packaging material, moisture, water activity, free fatty acid and peroxide value increased significantly (P≤0.001) where as hardness and overall acceptability (OA) decreased during the storage period. At the end of 3 month of storage higher OA of 7.2 was recorded for chia incorporated cookies and 7.1 for basil incorporated cookies packed in high density polyethylene pouches. Inference drawn from the studies was that the developed cookies can be stored safely in high density polyethylene up to 90 days under ambient condition In experiment three and five chia seed flour (CSF) and basil seed flour (BSF) were explored for development of corn based extruded snacks. Feed moisture and feed proportion(chia seed flour : corn flour and basil seed flour : corn flour) and extrusion process parameters viz. screw speed and barrel temperature, were varied using CCRD and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio, breaking strength & overall acceptability) were studied. All the system and product responses were significantly (P≤0.0001) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination for both the developed products. Feed proportion (chia seed flour and basil seed flour) exhibited positive effects on water absorption index, hardness, and a* values of extruded snacks and significant (P≤0.001) negative effects on water solubility index, expansion index, specific mechanical energy, overall acceptability, L* and b* values of extrudates. Feed moisture exhibited significant (P≤0.001) negative effects on water absorption index, water solubility index, expansion index, specific mechanical energy and overall acceptability and showed significant(P≤0.001) positive effects on bulk density, hardness and b* values. Barrel temperature showed significant (P≤0.001) negative effects on water absorption index, bulk density, specific mechanical energy, L* and b* values and significant (P≤0.001) positive effects on expansion index, overall acceptability and b * values. Screw speed exhibited significant (P≤0.001) positive effects on expansion index, b* value and SME and significant(P≤0.001) negative effects on water absorption index, bulk density and L* values. The optimum processing conditions obtained by numerical optimization for development of basil seed incorporated snacks were 11% feed moisture and BSF to CF ratio as 7:93, 90oC barrel temperature, 200 rpm screw speed, respectively while for chia incorporated snacks the optimized conditions were feed proportion CSF: CF (10:90), feed moisture 11%, barrel temperature 117°C and screw speed 194rpm.The optimized snacks were evaluated for various physico-chemical characteristics and compared with corn based snacks. It was observed that incorporation of basil seed flour and chia seed flour enhanced the amino acid content, fatty acids, antioxidant activity, minerals and phytochemicals of the developed snacks as compared to the control. The optimized products were packed in low density polyethylene and high density polyethylene pouches and stored under ambient conditions for a period of 180 days. Irrespective of the packaging material, moisture, water activity, free fatty acid and peroxide value increased significantly (P≤0.001) where as hardness and overall acceptability (OA) decreased during the storage period. At the end of 180 days of storage period, the OA of 8.2 was recorded for chia seed incorporated snacks and 8.0 for basil seed incorporated snacks packed in HDPE pouches. Microbial study revealed that total plate count of basil seed incorporated and chia seed incorporated snacks packed in both the packaging materials were well within the safe limits as prescribed by Indian Standards. No visual mold growth was observed during the entire storage period. The overall inference drawn from the study was that developed snacks can be stored safely in both HDPE and LDPE bags for a period of 180 days under ambient conditions. However, the quality attributes of snacks were retained better in HDPE bags than in LDPE bagsThesisItem Open Access Development of Technology for Reducing Glycemic Index in rice based products through Extrusion and Supplementation(SKUAST Kashmir, 2022) Beenish; Syed, Zameer HussainThe present investigation, “Development of Technology for reducing Glycemic Index in rice based products through extrusion and supplementation” was conducted at division of Food Science & Technology, SKUAST-K during the year 2017 to 2022. In experiment first, physicochemical, functional, viscous, morphological and thermal properties of rice flour were investigated. In experiment second, optimization of extrusion conditions to decrease the glycemic index (GI) and increase the resistant starch (RS) content in rice flour was carried out. The effects of feed moisture, barrel temperature, and screw speed on resistant starch (RS), glycemic index (GI), glycemic load (GL), and instrumental color (L*, a* and b* values) were investigated using response surface methodology. RS, GI, GL, L*, a* and b* varied between 4.91%–6.83%,73.20–76.90,48.0–53.04,70.43–85.95,6.92–10.32,and15.09–30.81,respectively. Design expert predicted optimum conditions as feed moisture of 30%, temperature of 140⁰C and screw speed of 70 rpm for the development of Modified rice flour (MRF) extrudates with desirability value of 0.758 respectively. In experiment third, The MRF developed through optimized processing conditions and URF (control) were packed in Plastic woven sacs and stored under ambient conditions (20-25°C; RH 60%) for a period of 180 days. At an interval of 30 days the stored samples (URF and MRF) were analyzed for water activity, moisture content, days to appear visible mold growth, total plate count (TPC), free fatty acid (FFA), peroxide value (PV), glycemic index (GI), glycemic load (GL), Resistant starch (RS), Flowability (HR) and Visual Colour Score (VCS). In both the rice flour samples water activity, moisture content, free fatty acids, peroxide value, flowability and visual color score increased with increase in the storage days. While as, glycemic index and glycemic load, both showed a decreasing trend with the increase in storage period.In experiment fourth, optimization of extrusion process to decrease the GI and increase the RS content in ready-to-eat rice based extrudates, was carried out. Modified rice flour (MRF) with higher resistant starch content was explored to produce resistant starch enriched extruded snacks. Effects of feed moisture (10-35%), temperature (130-180⁰C) and, screw speed (150-200 rpm) on specific mechanical energy (SME), expansion ratio (ER), breaking strength (BS), L*, a*, b* values, resistant starch (RS), glycemic index (GI), glycemic load (GL) and overall acceptability (OA) of extrudates were investigated. Moreover, independent variables influenced both machine and product responses significantly (p<0.05). Design expert predicted optimum conditions as feed moisture of 26.90 %, temperature of 130⁰C and screw speed of 197 rpm for the development of Modified rice flour (MRF) extrudates with desirability value of 0.765 respectively. GI decreased from 75.83 (control) to 68.41 in the developed MRF extrudates. In experiment fifth, optimized product obtained from modified rice flour and untreated rice flour extrudates (control) were packed in HDPE pouches and stored under ambient conditions for a period of six months. In both types of ready-to-eat rice based extrudates the water activity, moisture content, free fatty acids, peroxide value, resistant starch, increased whereas, glycemic index and glycemic load, again showed a decreasing trend with the increase in storage days. In experiment sixth, effect of supplementation on GI and RS content of ready-to-eat rice based extrudates was studied. Proportion of apple pomace powder and synthetic vinegar was varied from 2-23% and 3-6.5% respectively to evaluate the effect on physico-chemical and overall acceptability of modified rice flour based supplemented snacks. Design expert predicted synthetic vinegar of 6.00 % and apple pomace powder of 9.90% as desirable conditions for the development of supplemented extrudates with desirability value of 0.735 respectively. The extruded product was packed in HDPE for a period of six months. Storage studies of the final extruded product obtained from optimized levels of supplementation were carried out in experiment seventh. Water activity, moisture content, free fatty acids, peroxide value increased with increase in the storage days. While as, breaking strength, glycemic index and glycemic load, showed a decreasing trend at the ed of storage periodThesisItem Open Access Development of chitosan based active biodegradable films for shelf life enhancement of food products(SKUAST Kashmir, 2022) Aiman Zehra; Wani, Sajad MohdThe present investigation entitled “Development of chitosan based active biodegradable films for shelf life enhancement of food products” was carried out in the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar during the year 2019-2022. The first objective of research work dealt with the development and characterization of chitosan based films. Calcium chloride (CaCl2), poly-ethylene glycol (PEG), nanoclay, zinc oxide (ZnO) and their combinations were incorporated at selected concentrations into different chitosan films and a total of 16 films were formed. All the films were incorporated with thyme essential oil as anti-microbial agent at the rate of 1g/100mL in chitosan film forming suspension. Characterization of the developed films was done on the basis of their physical, mechanical, thermal and antimicrobial properties. It was observed that the thickness of developed biodegradable films was in the range of 98.22 to115.65 µm while that for LDPE it was found to be 44.32 µm. All of the examined chitosan films were visually colorless, transparent, homogeneous, and uniform. The films containing nanoclay had a higher value of whiteness with no significant difference in b* and a* values from other films. It was observed that the WVTR, OTR and tensile strength of the developed biodegradable film was in the range of 137.27 to 312.32 g/m2/day, 1089.65 to 1039.72 cm3/m2/day, 12.24 to 37.98 MPa respectively. Amongst the different treatments, T15 (ZnO+CaCl2 + nanoclay + polyethylene glycol) showed better barrier and mechanical properties. FTIR analysis showed the incorporation of CaCl2, ZnO, and nanoclay shifted some of the peaks to slightly higher and lower wavenumber. The DSC of chitosan film incorporated with thyme essential oil only exhibited the endothermic peak at approximately 67°C and the exothermic peak at 200.32°C whereas the treatment T15 exhibited highest values of 129.86°C and 297.21°C respectively for endothermic peak and the exothermic peak. The chitosan film without additives showed higher biodegradability as compared to other composite films, which may be due to the highest percentage of weight loss, and hydrophilic nature of chitosan. Composite films showed strong antifungal activity against the two foodborne fungi/yeast namely Aspergillus niger and Rhizopus stolonifer. The film containing ZnO was very much effective in reducing the fungal growth. The BET, Oswin and Langmuir models were assessed to determine the suitability in describing the behavior of moisture sorption isotherms of chitosan films at 25°C. Amongst the sorption isotherm models, Oswin model gave the best fit to the experimental sorption data of the chitosan films, with R2 values higher than 0.97. Fresh fruits (cherry), candied products (carrot candy) and green leafy vegetables (collard green) were stored in the biodegradable films and were studied for various quality parameters during storage. LDPE film was taken as control for all the experiments. Cherries and collard greens were stored for 24 days and evaluated at 4 days interval. Candied products were stored for six months and were evaluated at 30 days interval. The addition of ZnO, CaCl2, NC and PEG in chitosan-based films was significantly effective in conserving the postharvest quality of cherry fruits. Overall, it was noted that T15 showed reduced weight loss (6.8 %) retained TSS (16.40%), and acidity (0.60%) after 24th days of storage. T15 film significantly suppressed microbial activity and conserved biochemical as well as sensory attributes during storage. The bacterial count of 6.11 log cfu/g and mold count of 6.01 log cfu/g was recorded at 20th day of storage, which was within the permissible limits, and therefore, could be recommended safe for consumption. In collard greens, T15 was significantly effective in minimizing weight loss as compared to other packaging materials. The sensorial quality of collard green packaged in film T15 was better during storage and there was suppressed microbial activity also. The bacterial count of 1.86 log cfu/g and mold count of 2.86 log cfu/g was recorded at 20th day of storage which was within the permissible limits. Decreasing trend in the titratable acidity and total chlorophyll content was observed during storage. In T15, there was a limited decrease in the chlorophyll content as compared to other packaging materials. The addition of ZnO, CaCl2, NC and PEG in chitosan-based films was significantly effective in conserving the quality of carrot candies. It was noted that candies packaged in T15 retained TSS and acidity. Treatment T15 significantly suppressed microbial activity and conserved biochemical as well as sensory attributes during storage. Among the developed films, l owest value for aw (0.624) was also observed for the candies stored in T15. The color values L*, a*, b* were also retained in the film T15 after six months of storage. The value for L*, a* and b* observed for T15 was 42.72, 9.89 and 10.84, respectively after 6 months of storage. The economic analysis for the developed film was also studied. It was found that the development of chitosan film is profitable with B: C ratio of 1.27
