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ThesisItem Open Access Impact of Drying Methods and Packaging Materials on the Storage Quality of Saffron(SKUAST Kashmir, 2020) Imtiyaz Ahmad; Naik, Prof. H.R.The present investigations titled, “Impact of Drying Methods and Packaging Materials on the Storage Quality of Saffron” was carried out at the Division of Food Science and Technology, SKUAST-K, Shalimar to select a best drying method and packaging material for long term storage of saffron. Filaments extracted from two day old saffron flowers were subjected to different drying protocols viz, shade drying, solar drying using low cost solar dryer, commercial solar dryer, cabinet dryer (600, 700C and 800C) and Vacuum dryer (400C, 500C and 600C and constant vacuum of 30mmHg) Moisture was to be maintained at 10-12% as per ISO Standards. The saffron samples after drying were packaged in three packaging materials, earthen pots, amber colour bottles and laminate Al foil to monitor the changes in various quality attributes during 18 months of ambient storage (25±20C). Drying of saffron filaments from initial moisture of 83.53% to final moisture of 10-12% was achieved in 54 hrs in shade drying and while as same was achieved in 48 minutes in vacuum drying at 600C. Drying methods exhibited significant effect on crocin, picrocrocin and safranal content of saffron and their recorded values were 91.81, 3.512 and 48.12 mg/g for shade dried saffron samples and 195.32, 5.61 and 107.41mg/g for vacuum dried saffron (500C and constant vacuum of 30mmHg) respectively. During 18 months of storage, moisture percentage, showed increasing trend while as ash percentage, acid insoluble ash percentage, crocin mg/g, safranal mg/g and picrocrocin mg/g showed decreasing trend irrespective of packaging material. There was a significant effect of packaging material and drying method on all physico- chemical attributes during storage. Highest moisture gain was observed in saffron samples packaged in earthen pots followed by laminated Al foil while as lowest moisture gain was observed in saffron sampled packaged in amber colour bottles. Vacuum dried samples (temp 500C, vacuum 30mmHg) stored in amber color bottles proved significantly superior by exhibiting highest overall crocin, safranal and picrocrocin content of 167.203, 5.435 and 96.449 mg/g while as shade dried samples stored in earthen pots had the lowest crocin, safranal and picrocrocin content of 66.994, 3.298 and 40.394mg/g respectively. Saffron tablets were formulated using 5, 10 and 15mg of saffron powder per 500 mg tablet and packaged in laminated Al foils. Saffron tablets were analysed for various physical and sensory parameters. Tablets formulated with 15 mg saffron powder showed the highest overall acceptability score of 4.55 followed by 4.15 recorded for 10 mg tabletsThesisItem Open Access Development of low glycemic index rice flour for value added products(SKUAST Kashmir, 2017) Tawheed Amin; Naik, Prof. H.R.Low glycemic index rice flour (var. Jhelum) was formulated from rice brokens by enzymatic hydrolysis method. Crude protein (22.31±0.026%), crude fat (6.90±0.036%), crude fiber (2.22±0.036%), dietary fiber (4.30±0.017%), reducing sugars (12.18±0.035%) and total sugars (23.58±0.065%) of low glycemic index rice flour were significantly (p<0.05) higher compared to untreated rice flour. Whereas, total starch (82.14±0.61%), rapidly digestible starch (77.95±0.23%), digestible starch (91.58±0.17%) and starch hydrolysis rate (260.3±2.52%) were found significantly (p<0.05) higher in untreated rice flour. Glycemic index (46.06±0.174) in low glycemic index rice flour indicated the use of low glycemic index rice flour in food products meant for diabetic patients as recommended by World Health Organization. Rheological, thermal and structural studies of low glycemic index and untreated rice flours revealed that flours irrespective of treatments exhibited non-Newtonian shear-thinning behavior which characterizes the decrease in viscosity with increase in shear rate. Storage studies for 3 months exhibited best stability of low glycemic index flour in metalized polyester (Met-PE) compared to low density polyethylene (LDPE). Bakery products (cakes and crackers) developed from low glycemic index and untreated rice flour without addition of any sugar recorded glycemic index in treated rice flour cakes (43.76±0.028) and crackers (16.66±0.0004) whereas untreated observed 79.98±0.028 and 38.25±0.558, respectively. Crackers recorded acceptable storage life of 90 days whereas cake had maximum storage stability for 7 days.ThesisItem Open Access Effect of drying methods and packaging materials on storage stability and quality of chillies(SKUAST Kashmir, 2015) Wani, Towseef Ahmad; Mir, Dr. M.A.The investigation entitled “Effect of drying methods and packaging materials on storage stability and quality of chillies” was carried out in the Division of Post Harvest Technology, SKUAST-Kashmir, Shalimar during the years 2011-12 and 2012-13 to select a best pre-treatment and drying method for getting an acceptable dried chilli which remains stable during storage. The best treatment combination was carried over in preparing chilli powder which was packed in three different packaging materials namely metallised laminated polyster (MLP), low density polyethylene (LDPE) and vacuum packed (VP) in MLP pouches and evaluated for various chemical parameters and water activity. Physical parameters recorded revealed that fresh red chilli had an average length of 11.21 cm, average breadth of 1.57 cm, average fruit weight of 9.060 g, while as seed percentage was 34%. Chemical composition of fresh chilli (Kashmir Long 1) revealed that it contained 80.68% wb (417.75 %db) moisture and 0.64 per cent reducing sugar, 49.40 mg/100g ascorbic acid, 0.38 % capcaisin and 98.37 ASTA units capsanthin. The quality with respect to physico-chemical properties of dried whole chilli samples and chilli powder was monitored by drawing periodic samples during ambient storage period of 120 days. In case of solar tunnel drying the highest ascorbic acid (41.08mg/100g), capsanthin (121.51 ASTA units), capsaicin (1.07%) and reducing sugar (0.62 %) was recorded in treatment T7 at 0 days of storage. The treatment T0 (Control) recorded the highest moisture (14.45%db) and non enzymatic browning (0.15) in sun dried chilli at 120 days of storage. In mechanical dried chilli samples the highest ascorbic acid (55.51mg/100g), capsaicin (1.09%), reducing sugar (0.61%) was recorded in treatment T7 (2.5% Potassium carbonate+1% ground nut oil+ 0.1% gum acacia +0.001% BHA per liter (15 min)) in chilli dried at 45˚C. The highest capsanthin (134.02 ASTA units) and capsiacin (0.93%) of dried chilli powder was recorded in treatment combination T7 dried in mechnical dryer and packed in vacuum packaging. In general pre-treatment T7, mechanical drying at 45oC and vacuum packaging was found best from all the experiments. Based on various model fitting criterion, the mechanical drying behaviour of whole chillies at 45, 55 and 65oC was found to comply page model, Newton model, Henderson-Pabis model.ThesisItem Open Access Utilization of Brown Rice Flour for Development of Wheat based Cracker(SKUAST Kashmir, 2017) Qadri, Tahiya; Rather, A. H.A study was conducted at Division of Post-Harvest Technology, SKUAST-Kashmir to develop wheat based crackers incorporated with brown rice flour. Response Surface Methodology (RSM) was used to study the effect of brown rice flour, carboxymethyl cellulose (CMC) and shortening on quality characteristics of crackers. Central composite rotatable design (CCRD) with brown rice flour (10-40%), CMC (1-3%) and shortening (5-12%) as independent variables produced twenty different combinations that were used to investigate the effect of these variables on product responses viz spread ratio, volume index, density, thickness, width and puffiness. The independent responses- Brown rice flour, CMC and shortening significantly (p≤0.05) affected the product responses. Brown rice flour incorporation had pronounced effect on quality parameters than shortening and CMC. Optimized processing parameters for the preparation of product was brown rice flour (10%), CMC (1.810%) and shortening (5%). Storage studies of the final product revealed that the shelf-life stability of brown rice flour incorporated crackers was maintained up to 3 months 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 90 days of storage.ThesisItem Open Access Biochemical Characterization, Anti-microbial and Anti-cancerous property of Common Purslane (Portulaca oleracea)(SKUAST Kashmir, 2017) Navreen Rashid; Imtiyaz MurtazaInvestigations on “Biochemical Characterisation, anti-microbial and anti-cancerous property of Common Purslane (Portulaca oleracea)” were carried out during 2015-2016, in the Biochemistry Laboratory, Division of Post Harvest Technology, SKUAST-K, Shalimar. P. oleracea collected from open fields of SKUAST-K, Shalimar was used for investigation in this study. The evaluation of biochemical composition of P. oleracea revealed that ash content (5.16±0.145%), carbohydrate (25.1±0.173%), crude protein (19.83±0.145%), crude fat (4.02±0.011%) and crude fiber (7.19±0.017%) of shade-dried P. oleracea were significantly (p<0.01) higher than fresh P. oleracea samples. Likewise, the total sugars (3.56±0.012%), reducing sugars (3.16±0.012%) and non-reducing sugars (0.40±0.023%) of shade-dried P. oleracea were also found to be significantly (p<0.01) higher than fresh P. oleracea samples. It was further observed that as compared to fresh P. oleracea, the shade-dried P. oleracea samples exhibited significantly (p<0.01) higher iron (47.66±0.088 mg/100g), sodium (153.63±0.145 mg/100g), calcium (1366.66±0.120 mg/100g) and magnesium (943.93±0.713 mg/100g) contents. Same trend was also found with respect to bioactive constituents as shade-dried P. oleracea possessed significantly (p<0.01) higher amount of selected bioactive constituents than fresh P. oleracea samples. The total phenol content of dried P. oleracea was found to be 385.96±0.744 mg/100g and total flavonoids to be 98.66±0.120 mg/100g as compared to only 131.46±0.260 mg/100g total phenols and 6.05±0.020 mg/100g total flavonoids found in fresh P. oleracea samples. However, on drying the β-carotene content and ascorbic acid content of P. oleracea got significantly (p<0.01) decreased to 14.63±0.294 mg/100g and 19.60±0.115 mg/100g respectively as compared to 17.04±0.026 mg/100g β-carotene and 23.66±0.120 mg/100g ascorbic acid content found in fresh samples. Total chlorophyll (342.06±0.219 mg/100g) including chlorophyll-a (276.46±0.176 mg/100g) and chlorophyll-b (65.60±0.058 mg/100g) of shade-dried P. oleracea was found to be significantly (p<0.01) higher than fresh P. oleracea samples. The anthocyanin content of shade-dried P. oleracea (881.76±0.088 mg/100g) was found to be higher than that of fresh P. oleracae samples (274.83±0.176 mg/100g). The presence of quercetin flavonoid was observed in both fresh and dried P. oleracea samples, but steroidal diosgenin was absent in both the samples. The results related to anti-microbial effect of P. oleracea indicated that ethanolic extracts of shade-dried P. oleracea samples displayed higher antimicrobial activity against two pathogenic bacteria strains viz; Staphylococcus aureus, E. coli EPEC and against sensitive DH5-α strain. The inhibitory action of P. oleracea extract against these isolates was found to be concentration dependent. The MIC demonstrated by ethanolic extract of P. oleracea was found to 0.7mg/ml for Staphylococcus aureus and 0.6 mg/ml for E. coli EPEC strain. A correlation matrix developed between different variables and bioactive constituents of fresh and dried P. oleracea revealed that there existed a strong positive correlation between them. It was found that higher the total phenol content of extract, equally higher inhibitory action was imparted by it against all the three selected bacteria strains. Further, the results related to anti-cancerous activity of P. oleracea revealed that aqueous extracts of dried samples demonstrated more cytotoxic effects against all the three human cancer cell lines viz; HL-60 cell line (Human promyelocytic leukemia), MOLT-4 cell line (T- lymphoblastic leukemia) and T47-D cell line (Ductal carcinoma of breast). The percent cell viability of three cancer cell lines was inversely proportional to the extract concentration used. From this study it is concluded that P. oleracea in addition to being the rich source of nutrients like carbohydrates, protein, fat, fiber and minerals, exhibit significant anti-microbial and anti-cancerous activity due to the high presence of bioactive constituents.ThesisItem Open Access Biochemical Characterization and Anti-hyperglycemic Potential of Dandelion (Taraxacum officinale)(SKUAST Kashmir, 2017) Draboo, Iqra; Imtiyaz MurtazaInvestigations on “Biochemical characterization and anti-hyperglycemic potential of Dandelion (Taraxacum officinale)” were carried out during 2015-2016 in the Biochemistry laboratory, Division of Post Harvest Technology, SKUAST-Kashmir, Shalimar. Wild Taraxacum officinale collected from the fields of SKUAST-K, Shalimar was used in this study for investigation. Proximate composition including moisture, crude protein, crude fat, crude fiber, carbohydrates and ash, of both fresh and shade-dried Taraxacum officinale leaves was evaluated. The results related to proximate composition revealed that ash content (12.28±0.012%), carbohydrate (58.69±0.678%), crude protein (16.01±0.025%), crude fat (4.29±0.017%) and crude fiber (8.72±0.023%) of shade-dried Taraxacum officinale leaves were significantly (p<0.01) higher than that of fresh Taraxacum officinale leaves. Total sugars (9.08±0.035%), reducing sugars (2.60±0.017%) and non-reducing sugars (6.50±0.024%) of shade-dried Taraxacum officinale were also found to be significantly (p<0.01) higher than that of fresh T. officinale. It was further contented from the results that shade-dried T. officinale leaves exhibited significantly (p<0.01) higher iron (3.08±0.021 mg/100g), potassium (405.75±0.025 mg/100g), calcium (204.68±0.035 mg/100g) and magnesium (45.76±0.038 mg/100g) contents than fresh Taraxacum officinale leaves. Comparative analysis of bioactive constituents of shade-dried Taraxacum officinale leaves demonstrated significantly (p<0.01) higher total phenols (5883.12±4.222 mg/100g) and total flavonoids (188.84±0.019 mg/100g) than fresh Taraxacum officinale leaves, that showed only 1707±3.819 mg/100g and 179.44±0.012 mg/100g total phenols and total flavonoids, respectively. However, β-carotene and ascorbic acid content of shade- dried Taraxacum officinale leaves was found to be significantly (p<0.01) lesser i.e 3.88±1.473 mg/100g) and 34.70±0.026 mg/100g respectively, as compared to 5.85±0.167μg/100g of β-carotene and 39.95±0.052 mg/100g of ascorbic acid content present in fresh Taraxacum officinale leaves. Total chlorophyll (239.51±0.015 mg/100g) including chlorophyll-a (178.03±0.035 mg/100g) and chlorophyll-b (61.49±0.049 mg/100g) of shade-dried Taraxacum officinale leaves was found to be significantly (p<0.01) higher than that of fresh Taraxacum officinale leaves. Further, HPTLC based analysis demonstrated that both fresh and dried Taraxacum officinale leaves were found to possess quercetin flavonoid but were devoid of steroidal compound diosgenin. The results related to anti-hyperglycemic effect of Taraxacum officinale leaves indicated that aqueous extracts of shade-dried samples displayed highest inhibitory action against α-amylase. Whereas, comperatively ethanolic extracts of both fresh and shade-dried Taraxacum officinale leaves showed highest inhibitory action against α-glucosidase activity. It was contented from the results that the inhibitory action of Taraxacum officinale extract against two key enzymes- α-amylase and α-glucosidase is concentration dependent as the inhibitory action increased with increase in the concentration of extracts from 1mg/ml to 30 mg/ml. Correlation matrix between different variables and bioactive constituents of fresh and dried Taraxacum officinale leaves revealed that total phenols imparted maximum inhibitory action to extracts against the key enzymes-α-amylase and α-glucosidases as evident from their R2 values. It was concluded from the present study that Taraxacum officinale is a rich source of nutrients including carbohydrates, protein, fat, fiber and minerals (iron, potassium, calcium and magnesium) and exhibit potent anti-hyperglycemic activity via blocking of two key enzymes (α-amylase and α-glucosidase) involved in carbohydrate metabolism.ThesisItem Open Access Utilization of brown rice for development of nutritious food using extrusion technology(SKUAST Kashmir, 2016) Bhat, Tashooq Ahmad; Syed, Zameer HussainA study was conducted at Division of Post Harvest Technology, SKUAST-Kashmir to develop brown rice based extruded snacks during the year 2014-15. Response surface methodology (RSM) was used to study the effect of Feed moisture, Screw speed and Barrel temperature on response variables. Central composite rotatable design (CCRD) with Feed moisture (10-22%), Screw speed (215-385 rpm) and Barrel temperature (95-160oC) as independent variables produced 20 different combinations that were used to investigate the effect of these variables on Specific Mechanical Energy (SME), Bulk density, Water absorption index (WAI), Water solubility index (WSI), Expansion ratio, Breaking strength (Hardness) and Instrumental colour (L*, a*, and b*). The independent responses - feed moisture, screw speed and barrel temperature significantly affected the product responses. Effect of moisture was most predominant on Breaking strength, Bulk density and L values, while as effect of Barrel temperature was most predominant on Expansion ratio, SME, WAI, WSI, a and b values.. Optimized processing parameters for the preparation of extruded products were Moisture content (12%), Screw speed (350 rpm) and Barrel temperature (133 oC). The storage studies revealed that the brown rice extruded products can be stored safely up to three months in HDPE bags under ambient conditions.ThesisItem Open Access Biochemical Assessment and Molecular Characterization of Broad Bean (Vicia faba) Genotypes(SKUAST Kashmir, 2016) Sumyra Majid; Imtiyaz MurtazaThe leguminaceae family (Fabaceae, syn. Leguminosae) contributes the most important protein-rich seeds to the plant kingdom and legume seeds are now a days gaining considerable interest with respect to their nutritional and health benefits. The present investigation entitled “Biochemical Assessment and Molecular Characterization of Broad Bean (Vicia faba) Genotypes” was undertaken to characterize at biochemical and molecular levels. Local fava bean genotypes/landraces were collected from different areas of Kashmir valley. The initial screening of collected samples was performed on the basis of their varied morphological characteristics (color and size) and accordingly categorized into ten genotypes (G1, G2, G3, G4, G5, G6, G7, G8, G9, G10). As we know the biochemical analysis of plant systems is a vital part of nutritional research area for selecting the best genotype and recommending it as a new crop for breeding programmes. In continuation to observing considerable variability in phenotypic characteristics of the selected genotypes, our study also demonstrated great divergence with respect to nutritional as well as molecular characteristics among them. At nutritional level, the selected faba bean genotypes demonstrated variation especially in individual nutritional and antinutritional factors. The lowest moisture content was observed in G8 genotype (4.5667±0.05774%) and thus indicated this genotype to posses higher concentration of nutrients. Interestingly, G5 represented the best genotype due to maximum levels of dietary fiber (8.7000±0.20000g/100g), ascorbic acid (2.3333±1.15470 mg/100g.), folic acid (1.087±0.0153 mg/100g) and carotenoids (11.000±0.5000 μg/100g ). As we know in leguminous crops the antinutritional factors cause undesirable effects and as far as our study is concerned, G10 genotype represented the best genotype because of having minimum phytic acid (4.583±8.036 mg/100g ), total phenols (17.3±0.58 mg/100g) and tannin content (2.433±0.4041 mg/100g) in addition to possessing the maximum carbohydrate (54.67±4.041 g/100g), sodium(38.567±1.2503 mg/100g) and phosphorous content (926.67±25.166 mg/100g). For presence of maximum calcium (336.67±32.146 mg/100g) and iron content (13.00±3.464 mg/100g/100g ), G3 genotype proved to be the best. Likewise, G7 possessed the maximum magnesium (456.7±17.898 mg/100g) and potassium content (180.00±2.000, mg/100g). The overall biochemical analysis revealed that all the ten genotypes are better in one way or other way, but due to the presence of more than one selected beneficial traits G3, G5, G7 and G10 represented comparatively the best genotypes. For molecular analysis, in this study out of 10 RAPD primers used, only three i.e. RAPD-5, RAPD-3 and A-11 primers were able to produce prominent PCR products. As per scoring of amplified PCR products and polymorphism information content (PIC) value of primers, a good level of divergence was observed among the ten genotypes. The highest value (0.8) was demonstrated by RAPD-5 primer and lowest (0.23) by A-11 primer. Hence, our study clearly indicates that in contrast to other nine primers, RAPD-5 primer worked very well and is highly informative in faba bean analysis. The binary data observed from the polymorphic primers through Computing Dice Similarity, indicated highest similarity index (0.60) existing between G1 and G2 genotypes whereas the lowest (0.13) in G7 & G9 genotypes followed by G4 & G8. The dendogram of ten genotypes generated by RAPD analysis and analysed by genetic similarity coefficients classified the ten genotypes into 4 main clusters that were further sub clustered into various sub groups. The study concluded that there exists a great level of divergence at both chemical as well molecular levels among the collected fava bean genotypes. However, as discussed above, only four genotypes showed overall nutritional superiority in most of the studied traits and can directly be used as new variety or introduced as nutritious food for better consumption as well as recommended for aggressive breeding programs.ThesisItem Open Access Reversal of the ageing effects in onion (Allium cepa L.) seeds by osmo-conditioning)(SKUAST Kashmir, 2016) Rifat Maqbool; Khan, F.A.The present investigation was performed at the Division of Post Harvest Technology, SKUAST-Kashmir during the year 2014 to understand the mechanisms of seed deterioration in onion and its reversal through osmopriming technique. The seeds of two onion cultivars viz Yellow globe (V1) and Red coral (V2) were divided into four lots and aged artificially for 0 (A1), 48 (A2), 72 (A3) and 96 (A4) hours durations at 45οC under 100% R.H. Each lot of aged seeds were further divided into four sub-lots and osmoconditioned with PEG 6000 (-1.5KPa) for 0 (P1), 24 (P2), 48 (P3) and 72 (P4) hours at 25οC, thus formed 32 (244 = 32) treatment combinations. Fifty seeds from each sub-lot were placed in petri dishes (140 mm) lined with 10 layers of Whatman No.1 filter paper fully saturated with water. All the treatments were replicated four times and placed in an incubator at 25οC for recording various germination parameters. Germination was observed regularly until a constant count was achieved. Treated seeds were also sown in small pots for recording certain physiological and biochemical parameters. Obtained data were analyzed following CRD factorial design. Results indicated that cultivar Yellow globe had significantly higher germination (56.71%) root length (4.28 cm), seedling biomass (18.81 mg seedling-1), coefficient of velocity of germination (CVG) (24.81% day-1) and seedling vigour index (SVI) (626.75) accompanied with greater amounts of chlorophyll (0.51 mg g-1 FW), protein (0.64%) and MSI (38.52%) and lower level of radicle length (6.33 mm), seedling length (4.36 cm), seedling to root length ratio (S/R) (1.02), antioxidant activity (41.94 mg GAE g-1 DW), and lipid peroxidation (10.55μmol MDA g-1 FW) as compared to Red coral. Accelerated ageing of seeds for varying durations sadly altered the different morpho-physiological and biochemical attributes of germination while as osmoconditioning of aged seeds for different durations revitalize the seeds and showed improvement in different morpho-physiological as well as biochemical attributes of germinating onion seeds. Two way interactions of variety and ageing (VA), variety and priming (VP) as well as ageing and priming (AP) and also three way interaction of variety, ageing and priming (VAP) verified the individual effects of these factors on various germination parameters. As such the overall results may be wrapped up as exposure of onion seeds to accelerated ageing (AA) caused severe losses of seed vigor and quality in terms of morpho-physiological and biochemical attributes of germination while as osmoconditioning resulted in the revival of aged onion seed.
