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20212
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Subject: Food Science and Technology × Start date: 2019 × Type: Thesis ×
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    ThesisItemOpen Access
    Studies on the Development and Quality Evaluation of Specialty Products prepared by utilizing Selected Tribal Crops
    (Palampur, 2021-03-22) Rani, Anju; Sood, Sangita
    The present investigation was undertaken with the two key objectives to assess the quality attributes of selected tribal crops and to develop specialty products and evaluate objectively and subjectively. Three hull-less barley varieties viz. Dolma, BHS-352 and HBL-276, proso millet and field pea were procured from tribal areas of Himachal Pradesh. Screened crops were investigated for their physico-chemical, functional, nutritional, antioxidant and anti-nutritional parameters. Results of the study showed that barley has attained good functional properties in comparison to their counterparts. Amongst the selected barley varieties, BHS-352 showed the maximum value for crude ash, crude fat and crude protein (2.64, 3.24 and 14.20) per cent respectively. Proso millet contains maximum crude ash, crude fat and crude fiber 3.41, 4.12 and 7.65 per cent respectively. Field pea was the richest source of protein (20.69 %) amongst all selected crops. Resistant starch and amylose were found the highest in HBL-276 (9.20 and 26.76) per cent respectively. Dolma variety and proso millet had substantial amount of amino acids whereas, BHS-352 and field pea showed good mineral profile. Field pea was noted to be rich in Iron (22.45), Calcium (92.14), Phosphorous (259.17) and Potassium (105.63) mg/100g. Hull-less barley attained the good amount of antioxidants (61.10-66.10 %). Dolma variety in particular showed the maximum value of antioxidants (66.10 %) and flavonoids (11.19 %). Maximum trypsin inhibition activity (4.12 TIU/mg), saponin (11.13 %) and phytic acid (312 mg/100g) content was found in field pea. The shape of starch granules of hull-less barley, proso millet and field pea appeared as oval, elliptical, disk to irregular shapes with smooth surface, Polygonal and spherical granules in cluster form. X-ray Diffraction pattern of all barley varieties and proso millet displayed Atype cereal starches whereas, field pea showed C- type starch. Different specialty products like Extruded product (Kurkure), Mixes (Dhokla mix, Idli mix and Laddu mix) Bread sticks, Pancake and Churros have been developed using the selected crops and storage study in three different packaging P1 (HDPE Packaging), P2 (Aluminum paper bag) and P3 (Aluminum pouch) was conducted for the most acceptable Kurkure and Mixes (Dhokla mix, Idli mix and Laddu mix) formulation and found to be acceptable up to 180 days. However, a slight decline in the chemical composition with the increase in storage period was observed. Amongst all packaging materials, the aluminium pouch (P3) was found best as the changes that occurred in the packed content were found minimum. Specialty products can serve an important role in the diet due to their various health improving benefits. Development of specialty products from these crops can enhance the utilization of these nutritious crops in developing the healthy
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    ThesisItemOpen Access
    Development and evaluation of extruded products enriched with potential crops of Himachal Pradesh
    (Palampur, 2021-07-06) Anand, Abha; Dhaliwal, Y. S.
    The present study was done to assess nutritional and functional profiles of potential crops and develop formulations for evaluation of extruded products supplemented with potential crops and further assess the shelf life of developed/standardized extruded products in relation to packaging materials. Three selected under-utilized crops viz. Amaranthus, Buckwheat (Fagopyrum esculentum) and Ricebean (Vigna umbellata) were procured from Mountain Agril. Research and Extension Centre (MAREC), Sangla (Kinnaur), Department of Organic Agriculture, CSKHPKV, Palampur and local farmers of district Sirmour (H.P). Results of the study showed that amaranth, buckwheat and ricebean contained 16.70, 10.44 and 22.35 per cent of protein content.The mineral content observed in calcium, magnesium, iron, zinc and copper content in ricebean grains was reported to be 334.5, 111.12, 3.94, 0.68 and 3.15 mg/100g. Amino acids in amaranth contained threonine (2.78 µg/mg), valine (3.67 µg/mg) and leucine (3.43 µg/mg). It also contained serine (6.59 µg/mg), alanine (2.10 µg/mg), histidine (16.34 µg/mg), proline (2.78 µg/mg) and tyrosine (2.10 µg/mg).These potential crops were further used to develop different extruded products such as pasta, breakfast cereals and ready to eat snacks. A laboratory scale co-rotating twin screw extruder with intermeshing screws (Model BC21; Clextral, Firminy Cedex, France) was used for the extrusion study. The barrel diameter and L/D ratio were 25 mm and 16:1 respectively. In present study CCRD was used to design the experiments without any blocking comprising three independent variables (at three different levels). Different combinations of cereals which includes rice flour, oat flour, amaranth, buckwheat and ricebean were formulated with set minimum and maximum ranges of rice, oat and maize flour 50 g to 100 g, blend (amaranth 50 g, buckwheat 25 g and ricebean 25 g) ranged from 25 g to 50 g and flavours 0 g to 10 g as per the RSM model design. 16 runs were optimized and all the samples were packed in laminate bags. The bags were allowed to equilibrate overnight at 5ºC. Physico-chemical, functional, nutritional properties, rheological and microbiological properties of selected formulations of extruded products prepared from potential crops were assessed. The sensory scores for all the parameters were highly acceptable till the six months of storage so utilization of the potential crops in extruded products will not only help the consumer to harness the nutritional and medicinal benefits of the under-utilized crops but will also suggest ways for their utilization.