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ThesisItem Open Access Quality Evaluation of Different Pigmented Rice Landraces of Kashmir(SKUAST Kashmir, 2022) Mariya Nayeem; Aasima RafiqThe present investigation entitled “Quality Evaluation of Different Pigmented Rice Landraces of Kashmir” was carried out in the Division of Food Science and Technology, Faculty of Horticulture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar during the year 2019-2021. The study analyzed the pigmented rice landraces (Madhew zag-1, Madhew zag-2, Tangdhar zag) and dehusked Jehlum variety for various quality parameters. The first objective of the research study was to evaluate the pigmented rice landraces of Kashmir for various physico-chemical, visco-thermal and phytochemical analysis. The proximate composition of the pigmented landraces varied significantly. Tangdhar zag showed a higher protein (8.51%), ash (1.73%), crude fibre (1.61%) and Madhew zag-1 had the highest carbohydrate (78.38%). Among the analysed pigmented landraces, amylose content was reported highest in Tangdhar zag (17.91%) whereas; Madhew zag-1 had the highest content of amylopectin (83.10%). The iron, calcium, manganese and zinc content were highest in case of Tangdhar zag with 9.47 mg/100g, 11.53 mg/100g, 7.21 mg/100g and 4.87 mg/100g, respectively. Pasting profile of the landraces showed significant variation. Among the pigmented rice, Tangdhar zag showed the highest peak viscosity (3151cP), hold viscosity (2491 cP), final viscosity (4731 cP), setback viscosity (2240 cP). Breakdown viscosity was higher in case of Madhew zag-2 with 727 cP and pasting temperature was recorded highest in Madhew zag-1 (88.0℃). Thermal properties also varied vividly and significant differences were noted in the gelatinization transition temperatures. The onset (To), peak (Tp) and endset (Tc) temperatures as well as the gelatinization temperature range (R) and change in enthalpy were highest in Madhew zag-1, and were interpreted as 70.2℃, 80.5℃, 88.9℃, 20.6℃ and 7.98℃, respectively. The phytochemical analysis showed significant difference among the landraces with Madhew zag-1 showing higher values for total phenol content (473 mgGAE/100g), % DPPH inhibition (76.91%), total flavonoid content (8217 µg catechin eq/100g) and total anthocyanin content (3112.2 mg/100g). The second objective was to study the cooking quality of pigmented rice landraces alongside the dehusked Jehlum. Among the pigmented landraces, Tangdhar zag showed the minimum cooking time (26 min), highest kernel elongation after cooking (10.10 mm), highest elongation ratio (1.73), highest volume expansion ratio (4.20), highest gruel solid loss (0.30%), highest water uptake ratio (4.41%) and highest amylose leaching (0.72%) whereas for dehusked Jehlum, the minimum cooking time was 21 min, kernel elongation ratio was 12.77 mm, elongation ratio was 1.98, volume expansion ratio was 4.72, gruel solid loss was 0.88%, water uptake ratio was 5.33 and amylose leaching loss was 1.30%. According to the texture profile analysis, among the pigmented landraces, Tangdhar zag showed highest value of hardness (321.04 g), lowest adhesiveness (-3.33 g.s), lowest cohesiveness (0.78) and greater chewiness (133.81), whereas, for dehusked Jehlum, the values were 501.22 g for hardness, -6.01g.s for adhesiveness, 0.64 for cohesiveness and 181.33 for chewiness. Alkali spread value gives an indication about the gelatinization temperature and in case of pigmented rice landraces; Madhew zag-1 showed the lowest value (3.5) implying it had the highest gelatinization temperature. For dehusked Jehlum, the ASV value was 5.6. For pigmented landraces, the overall acceptability was highest for Tangdhar zag (3.2). Therefore, it can be concluded that the pigmented rice has exceptional nutritional profile and good cooking quality.ThesisItem Open Access Optimization of germination conditions for accumulation of bioactive compounds in brown rice for development of functional beverage(SKUAST Kashmir, 2022) Rifat Jabeen; Zameer Hussain, SyedPaddy (var. Jhelum) was subjected to germination under varying conditions of soaking time, germination time, germination temperature and relative humidity. The soaking time of 5.72 hours, germination time of 40 hours and germination temperature of 35°C were predicted as optimum conditions to germinate brown rice for accumulation of gamma amino butyric acid (GABA) content. The GABA content in brown rice after subjecting to optimized germination conditions increased to (47.78 mg/100g) as compared to ungerminated brown rice (8.90 mg/100g) in Jhelum variety. After germination highest GABA content was recorded in brown rice obtained from Jhelum variety followed by Tanghdar Zag, Karna Zag, Madew Zag-2 variety. However, GABA was not detected in Madew Zag-1 variety. This study was further validated by qPCR by studying the gene expression of glutamate decarboxylase which is responsible for synthesis of GABA. The physico-chemical, pasting and thermal properties of germinated brown rice differed significantly (p0.05) effect was recorded in moisture, ash, crude fiber, total free amino acid, minerals, niacin and GABA content.ThesisItem Open Access Storage and value addition in Almonds(SKUAST Kashmir, 2017) Masoodi, Lubna; Rather, Dr. A.H.The study titled “Storage and value addition in Almonds” was carried out at division of PHT, SKUAST-K, Shalimar from 2014-2016. Both whole almonds and kernels were equiliberated to moisture content of (10%, 12% and 14%) and (4.0%, 6.0% and 8%), respectively and were evaluated for dimensional and physical parameters. It was found that with the increase in moisture content from 10% to 14%, all the dimensional and physical parameters showed an increasing trend. The values obtained for weight, length ,width, geometric diameter, sphericity, true density, porosity, surface area and specific gravity ranged from 1.56g- 1.82g, 32.20mm – 32.41mm, 11.54 mm- 11.72mm, 18.31mm - 18.54mm, 56.86% – 57.20%, 1005g/cm3-1016g/cm3, 50.10% – 52.0%, 1052.7 mm2 -1079.31 mm2 and 1.159- 1.171 in whole almonds, respectively. Likewise same increasing trend was shown by almonds kernels as with the increase in moisture content from 4% to 8%, the values ranged from 0.95 - 1.13g, 27.9 mm – 28.11 mm, 6.03 mm- 6.38 mm, 12.19mm - 12.56 mm, 43.69% – 44.68 %, 838 g/cm3-865 g/cm3, 47% – 51%, 466.59 mm2 - 495.34 mm2 and 0.97- 1.02 for weight, length ,width, geometric diameter, sphericity, true density, porosity, surface area and specific gravity respectively. Almonds of uniform size were manually decorticated and extracted kernels were mechanically dried at 40 0C to a final moisture content of 4.20% after antioxidant treatment (0.015% BHA + 0.015% BHT). Both treated and untreated samples were packed in LDPE and Laminates ( under vaccum) to monitor the changes in quality attributes under ambient (190C±20C, RH 22%) and accelerated (35 0C±10C, RH 60-70%) storage conditions for a period of 270 days. Antioxidant treated samples packed in vacuum laminates and stored under ambient conditions proved significantly superior by exhibiting highest crude fat content (54.33 %), crude protein content (15.16 %), crude fiber content (9.81%) and minimum peroxide value (109.99 meq/100g) and free fatty acid value (0.75 mg/g) compared to untreated kernels packed in LDPE under accelerated conditions throughout the storage period. Same samples again proved organoleptically superior over untreated LDPE packed samples stored under accelerated conditions. However gradual decrease in color, taste, texture and mouth feel was observed in all the samples irrespective of the treatments after 180 days of storage. Biscuits prepared from wheat flour by incorporating almond flour at 0%, 10%, 20% and 30% were evaluated for physico chemical characteristics and sensory attributes. Storage studies of the biscuits revealed that the shelf-life stability was maintained up to 30 days of storage in cellophane bags under ambient storage conditions. However, a gradual increase and decrease in free fatty acid concentration and hardness, respectively was reported over a period of 30 days of storage. Results of the present study has led to the conclusion that antioxidant treatment, vacuum packaging and ambient conditions proved to be best in maintaining the quality of almond kernels during long storage.ThesisItem Open Access Utilization of honey-apple blends for the development of corn based breakfast snacks using extrusion technology(SKUAST Kashmir, 2017) Jasia Nissar; Naik, Dr. H.R.A study was conducted to utilize apple-honey blends for the development of functional corn based breakfast snacks, at the Division of Food process Technology, SKUAST-Kashmir, Shalimar, during 2014-15 and 2016-17. Corn var.C6, Culled apples (CV: Red delicious) and locally procured honey powder were taken for investigation. The extrusion of product was carried out on a co-rotating twin screw extruder (Basic Technology Pvt. Ltd., Kolkatta, India). Response surface methodology (RSM) was used to study the effect of processing conditions on product characteristics. Central composite rotatable design (CCRD) with composition (0-40%), moisture content (12.5-22.5%), barrel temperature (110-190oC) and screw speed (150-550 rpm) as independent variables produced 30 different combinations that were used to investigate effect of these variables on specific mechanical energy (SME) (wh/kg), bulk density (kg/m3), water absorption index (g/g), water solubility index (%), expansion ratio, breaking strength (N) and instrumental colour (L*, a*, b*, c*, ∆E and hue angle) of blended extrudates. Second order polynomial regression models were established and the adequacy of regression model was checked by correlation coefficient. Lack of fit test was used to judge the adequacy of model fit. All the functional properties of the extrudates affected product responses significantly (P≤0.01). On corn-apple blends composition and barrel temperature had a significant effect on all product responses except on SME, while moisture content had significant effect on SME, WSI, ER,BS. Screw speed was least significant. Barrel temperature and screw speed had significant effect on all colour coordinates. Moisture had significant effect on L* and a* values while composition had interactive significant effect. The optimum conditions obtained after response surface analysis for the preparation of corn based apple incorporated snacks were corn flour to apple powder ratio (90:10), feed moisture (15%), screw speed (450rpm) and barrel temperature (170oC). Nutritional profile of optimized product was checked. The optimized corn-apple extrudates had crude protein, crude fat, crude fiber, dietary fiber, -glucan as 6.46%. 1.53%, 2.28%, 13.82%, 1.78% respectively, whereas calcium, magnesium, potassium, phosphorus, sodium and zinc contents (mg/100g) were as 7.8, 116.0, 303.8, 193.2, 38.0 and 2.26 respectively. The optimized product was stored in high density polyethylene (HDPE) bags for three months under ambient conditions and analysed for moisture, hardness, free fatty acids, water activity and overall acceptability after every one month. The experiment II was carried out by Incorporating honey powder to the optimized corn- apple blend. The 30 combinations of corn-apple based honey incorporated snacks generated by RSM were used to investigate the effect of independent variables on SME and product characteristics (BD, WAI, WSI, ER, BS and instrumental colour consequently temperature effected all the variables significantly, WAI and breaking strength were significantly affected by all the processing variables, whereas screw speed had no effect on SME, WSI, BD, ER. The content of crude protein, crude fat, crude fiber, dietary fiber, -glucan was 3.32%, 1.10%, 2.053%, 12.43% and 1.738% respectively, whereas calcium, magnesium, potassium, phosphorus, sodium and zinc content (mg/100g) were as 7.8, 107.20, 306.04, 195.20, 37.62 and 2.26 respectively. The final product was stored in HDPE bags for three months under ambient conditions and. The optimum conditions obtained after response surface analysis for the preparation of corn-apple based honey incorporated snacks were corn-apple to honey powder ratio (90:10), feed moisture (15%), screw speed (450rpm) and barrel temperature (170oC). Predicted values were very close tothe experimental values making the model ideal for prediction of the dependence of the extrudate functional properties on the extrusion variables. The storage studies revealed that product packed in high density polyethylene (HDPE) bags was acceptable up to3 months, under ambient conditions.ThesisItem Open Access Utilization of Apricot-Date blends for the development of Rice based breakfast snacks using extrusion technology(SKUAST Kashmir, 2017) Fiza Nazir; Naik, Prof. H.R.A study was undertaken to investigate the effect of apricot and date powder as functional ingredients in rice based extruded products at Division of Food Science and Technology SKUAST-K, Shalimar. Response Surface Methodology (RSM) was used to investigate the effects of processing conditions on product characteristics. Central composite rotatable design (CCRD) with composition (10-40%), moisture content (12.5-22.5%), screw speed (150-550 rpm) and barrel temperature (110-190oC) as independent variables produced 30 different combinations which were used to study the effect on Specific mechanical energy (SME), Bulk density, Water Absorption Index (WAI), Water Solubility Index (WSI), Expansion ratio (ER), Breaking strength and Instrumental colour. For rice apricot blend, composition (Broken rice: Apricot) and barrel temperature had significant effect on all response variables of extrudates where as moisture content had no effect on BD and WSI. All the independent variables except moisture content were found to have significant effect on colour coordinates. The rice apricot extruded product was optimized based on observed responses (SME, WAI, WSI, ER, BS and instrumental colour). The optimized rice apricot extrudate had Calcium, iron, sodium, potassium and zinc content (mg/100g) as 16.370, 1.63, 6.675, 209.67 and 1.287 whereas dietary fibre, crude protein, crude fat and antioxidant activity were 2.76(%), 6.87(%), 0.421(%) and 28(%) respectively. The optimized product was stored for three months under ambient conditions and analysed at one month’s interval for moisture, hardness, free fatty acids, water activity and overall acceptability. The best combination of broken rice: apricot (optimized condition) was further studied for the incorporation of dates. The 30 combinations of rice: apricot based date incorporated snack were used to investigate the effect of independent variables on SME and product characteristics. Consequently, composition (Broken rice + Apricot: Dates), moisture content and barrel temperature significantly affected all response variables where as screw speed had no effect on BD, WSI, WAI. The extruded product was optimized on the basis of observed responses (SME, WAI, WSI, ER, BS and instrumental colour). The final extrudate was subjected to physicochemical and sensory analysis which revealed that the addition of date powder to rice apricot resulted in higher nutritive value extrudate compared to rice apricot extrudate alone. The content of Calcium, iron, sodium, potassium and zinc (mg/100g) was 18.64, 2.04, 6.58, 196.01 and 1.07 whereas dietary fibre, crude protein, crude fat, antioxidant activity were 3.97(%), 6.42(%), 0.36(%) and 35(%) respectivelly. The final extrudate was stored for three months under ambient conditions and analysed at one month’s interval for moisture, hardness, free fatty acids, water activity and overall acceptability. The optimum conditions for development of rice: apricot and rice + apricot: date extrudates were - Composition – 10%, moisture content – 15%, screw speed – 450 rpm and Barrel temperature – 170oC. The optimized extrudates were found organoleptically acceptable after three months of storage under ambient conditions.ThesisItem Open Access Studies on Processing and Storage of Walnuts (Juglans regia L.)(2011) Rather, Abdul Hamid; Mir, M AThe present investigations on processing and storage of walnuts were carried out at Food Processing and Training Centre, Division of Post Harvest Technology, SKUAST-K, Shalimar during 2007 to 2009. Green walnuts were subjected to different concentrations of ethephon for various dip and holdimg durations for enhancement of hull dehiscence and shell appearance. In addition, whole walnuts and walnut kernels were dried using different drying techniques, and kernels pretreated with various antioxidants were packed in different packaging materials to monitor the changes in various quality attributes during 18o days of ambient storage. Post harvest application of ethephon significantly increased the hull dehiscence compared to control (water dip) and maximum dehiscence of 93.87 per cent was recorded in samples subjected to ethephon (@ 3000 ppm) for dip duration of 24 hours and holding duration of 9 days. Bleaching of whole walnuts in acidified sodium chlorite significantly improved shell colour and best colour scores were achieved in samples dipped in 1.0 per cent concentration solution for 6 minutes. Shell colour decreased significantly from 3.40 to 3.13 values during 180 days of storage but showed no deterioration upto 45 days of storage. Drying of whole walnut from an initial moisture content (db) of 81.98 per cent to final moisture of 11.74 and 12.38 per cent was achieved in 36 and 23 hours in sun- and solar tunnel drying, respectively, while as in mechanical drying at (40 and 45oC) it took 21 and 18 hours, respectively. In case of kernel drying, the final moisture content (db) of about 5 per cent from an initial content of 37.93 per cent was achieved in 18, 14, 13 and 9 hours in that order. Drying methods exhibited non-significant effect on the moisture content of the whole walnut, while as their packaging in polyethylene resulted in significantly lowest moisture content compared glass or PET packaging throughout storage. Mechanically (40oC) dried and glass packaged whole walnuts proved significantly superior by exhibiting highest crude fat content (59.82%), maximum iodine value (145.72) and minimum peroxide value (3.17) compared to rest of treatment combinations throughout storage. Mechanical drying of whole walnuts and their packaging in glass proved significantly superior in maintaining shell colour as well as colour, taste and texture of kernels compared to rest of the treatment combinations; but after 45 to 180 days of storage, there was a gradual decline in these attributes irrespective of treatments. Application of antioxidants showed a non-significant influence on moisture content of kernels. Vacuum packaged kernels recorded significantly higher moisture content (4.08%) compared to cellophane packed samples (3.81%). Application of BHT+BHA (0.015% each) to kernels and their packaging in vacuum packaging proved more effective in maintaining higher fat content, higher iodine value and lower peroxide value compared to rest of the treatments. However, there was a gradual decrease in fat content and iodine value, and increase in peroxide value with increase in storage period. Furthermore, colour, taste and texture of kernels was significantly influenced by antioxidants, packaging materials and storage periods except that antioxidants exclusively did not show any significant effect on texture. Application of BHT+BHA (0.015% each) treatment as well as vacuum packaging of kernels proved most effective by exhibiting maximum colour, taste and texture values than that of BHT (0.03%) or BHA (0.03%) treatments and cellophane packaging upto 180 days of ambient storage.
