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ThesisItem Open Access :Quality Evaluation and Value Addition of Indigenous and Exotic street foods.(palampur, 2019-07-31) Diksha; Modgil, RajniThe present study was undertaken to evaluate the physical, functional, nutritional and microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available material. The samples were also evaluated for their organoleptic acceptability. The results of investigation revealed that much variation in the nutritional quality of control and value added samples of indigenous and exotic street food was not there. A significant difference existed in the samples procured from street vendors. The peroxide, free fatty acid was less in the exotic street foods. From hygiene point of view microbial load was maximum in the exotic street foods as compared to indigenous street foods. In the controlled sample of indigenous street foods the microbial load ranged between 11×10² to 24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10² cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal, respectively. Value addition was helpful in improving the nutritional quality of indigenous and exotic street foods which can be done by using whole wheat flour, germinated legume, soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much safer and hygienic as compared to exotic street foods. The value addition can be done with locally available food crops to improve nutritional quality and acceptabilityThesisItem Open Access QUALITY EVALUATION AND VALUE ADDITION OF INDIGENOUS AND EXOTIC STREET FOODS.(CSKHPKV, Palampur, 2019-07) Diksha; Modgil, RajniThe present study was undertaken to evaluate the physical, functional, nutritional and microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available material. The samples were also evaluated for their organoleptic acceptability. The results of investigation revealed that much variation in the nutritional quality of control and value added samples of indigenous and exotic street food was not there. A significant difference existed in the samples procured from street vendors. The peroxide, free fatty acid was less in the exotic street foods. From hygiene point of view microbial load was maximum in the exotic street foods as compared to indigenous street foods. In the controlled sample of indigenous street foods the microbial load ranged between 11×10² to 24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10² cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal, respectively. Value addition was helpful in improving the nutritional quality of indigenous and exotic street foods which can be done by using whole wheat flour, germinated legume, soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much safer and hygienic as compared to exotic street foods. The value addition can be done with locally available food crops to improve nutritional quality and acceptability.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF TREMBAL (FICUS ROXBURGHII) BASED VALUE ADDED PRODUCTS(CSKHPKV, Palampur, 2018-12) Sharma, Meghna; Gupta, RadhnaIn the present investigation, an underutilised fruit of Himachal Pradesh i.e trembal (Ficus roxburghii) was selected to assess the physico-chemical and nutritional composition of trembal and to develop and evaluate the quality of trembal based value added products. Results revealed that mature, ripened trembal was purplish red in colour and the core was filled with red jelly that was sweet in taste as compared to unripened mature fruit. It weighed heavier (35.07gm) had more juice content (84.19%), total soluble solids (8.10 ̊B) and a higher total anthocyanins (16.48mg/100g). Regarding proximate composition as well as mineral composition, there was not much difference in the analysed parameters between the trembals of two maturity stages Three value added products of trembal viz. pickle (using vinegar and galgal juice as acidic medium), preserve (by slow process and fast process) and dried trembal (sun dried and osmotically dried ) were prepared. The selected fruits were taken whole or in halves and were unblanched and blanched. So, a total of four treaments per product i.e. T1 (unblanched and whole), T2 (unblanched and halves), T3 (blanched and whole) and T4 (blanched and halves) were prepared and evaluated for chemical and nutritional composition as well as for their organoleptic quality at different storage intervals i.e. 0, 60, 90 and 120 days. Storage had an inverse relationship with the analysed parameters. pH, TOTAL SOLUBLE SOLIDS and ascorbic acid decreased with storage period in all the prepared value-added products. Pickle prepared using galgal juice as acidic medium was more acceptable than pickle prepared using vinegar. Preserve prepared by slow method scored maximum points for its acceptance and therefore was preferred over preserve prepared by fast method. Osmotically dried trembal was more liked over sun-dried trembal. Among different treatments prepared, T4 (blanched halves) had better chemical composition and scored highest for its acceptability for all the value added products viz. pickle, preserve and dried trembal.ThesisItem Open Access NUTRITIONAL EVALUATION AND VALUE ADDITION OF BLACK GRAM (Vigna mungo) GROWN IN HIMACHAL PRADESH(CSKHPKV, Palampur, 2017-07) Koundal, Shilpa; Modgil, RajniThe present study was undertaken to evaluate the nutritional quality and value addition of Black gram grown in H.P. Three cultivars/varieties of Black gram viz. UG-218, HIM MASH and Local cultivar were taken for the study. The various nutritional parameters studied were physico-chemical characteristics, proximate compositional, nutritional quality, functional properties and anti-nutritional constituents. The results of the investigation showed that UG-218 had maximum length, breadth and 1000 seed weight as compared to HIM MASH and Local cultivar. Whereas Local cultivar had highest amount of nutritional constituents followed by UG-218 and minimum was in HIM MASH. HIM MASH contained highest amount of proteins i.e. 34.41 per cent. Functional properties i.e. water absorption capacity was non-significantly higher in local cultivar whereas oil absorption capacity was for UG-218. Anti-nutrients were maximum in the local cultivar and minimum in the UG-218. For cultivar grading Local cultivar was the best. The various value added products like Biscuits, Papad, Wadian and Seviyan were prepared by supplementing Black gram with other cereals and vegetables. All the products were organoleptically acceptable. A considerable change in proximate composition and mineral content was observed. Thus all the black gram cultivars/varieties can be utilized for development of acceptable value added products which can add variety and nutrition to the diet. Inclusion of black gram in daily dietaries as well as black gram supplemented products can help to improve the nutritional status of the vulnerable population especially children, women as well as economy of the farmers.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF FLAXSEED BASED ENERGY BAR(CSKHPKV, Palampur, 2018-08) Sharma, Vasundhara; Sandal, AnupamaThe four varieties of flaxseed viz. Himalsi, Nagarkot, Surbhi and KL-241 were analyzed for their nutritional profile as well as antinutritional properties. Surbhi had 16.34 per cent crude protein content which was highest than Himalsi (15.47), Nagarkot (15.22) and KL-241(14.57) per cent, respectively. The energy values of raw flaxseed were 564.89, 527.50, 503.36 and 569.62 Kcal in Himalsi, Nagarkot, Surbhi, and KL-241 varieties of flaxseed respectively. An attempt was made to develop flaxseed based energy bar and to study its acceptability and storage stability. The maximum energy was observed as 426.84 Kcal with 20 per cent flaxseed and the minimum value for the energy bar (408.16 Kcal) with 0 per cent flaxseed. There was increase in energy as the amount of flaxseed was increased. The proximate parameters non- significantly increased/ decreased as the storage period increased which indicates no deterioration in the quality. The organoleptic evaluation revealed that the bars developed by using roasted flaxseed were found in acceptable limit in terms of scores for colour, flavor, texture, crispiness, taste and overall acceptability at different levels of supplementation (0,5,10,15 and 20 g) of flaxseed. The highest scores for the overall acceptability for flaxseed based energy bar was 8.07 for the bar as fresh and at 20 per cent supplementation of flaxseed. A significant (p≤0.05) decrease was observed in all the organoleptic parameters viz color, flavor, texture, crispiness, taste and overall acceptability with succeeding storage intervals from 0-120 days, however, the bars were in the acceptable range (the minimum score was 6.48). The value of free fatty acid and peroxide value, indication of rancidity increased but was non-significant and the increase was also below the permissible limit which indicates that no rancidity occurred in the flaxseed based energy bars. So, the study clearly indicates that the flaxseed can be successfully incorporated up to 20 per cent with acceptable quality and it can be stored well for 120 days.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF ‘READY TO EAT’ RECIPES AND EDIBLE CONTAINERS(CSKHPKV, Palampur, 2018) Thakur, Deepshikha; Sood, SangitaEfforts were made to standardize recipes for the development of „ready to eat‟ and edible containers viz plate, bowl, glass, spoon and fork. The present study entitled “Development and Quality Evaluation of „ready to eat’ Recipes and Edible Containers” was undertaken with the two main objectives i.e. standardization of „ready to eat’ recipes and edible containers and to assess quality parameters of standardized products. Different combinations and permutations of sorghum, rice and maize flours were made by using rhododendron and spinach juice in place of water for making dough. On the basis of stickiness and dough handling, the best combination for different flour like sorghum and rice flour (25:75); rice and maize flour (50:50) and maize and sorghum flour (75:25) were worked out. The aluminium packaging (P1) was found best to store these edible containers followed by high density polyethylene packaging (P2) and butter paper packaging (P3). The products remained stable up to 120 days without compromising any changes in quality. These products can even be popularized as gluten free for celiac patients.ThesisItem Open Access FUNCTIONAL AND NUTRACEUTICAL PROPERTIES OF BUCKWHEAT BASED VALUE ADDED PRODUCTS(CSKHPKV, Palampur, 2017-09-29) Sharma, Ankita; Dhaliwal, Y.S.Buckwheat is a pseudo-cereal mainly grown in different parts of Himalayan regions and has tremendous nutritional as well as nutraceutical properties. In the present study the buckwheat samples of species F. esculentum and F. tataricum were assessed for physico-chemical, nutritional, functional and nutraceutical properties. The formulations containing different proportions of buckwheat flours obtained from F. esculentum and F. tataricum have been standardized for preparation of biscuits, cookies and pasta and assessed for physico-chemical, nutritional and nutraceutical properties. The protein content of species of buckwheat F. esculentum (8.77%) was significantly higher as compared to F. tataricum (8.26%). The flavonoid content was higher in F. tataricum (3.03%) as compared to F. esculentum (2.29%). Whereas, total phenolic content was higher in buckwheat sample obtained from F. esculentum (5.28 mg/g TAE) as compared to F. tataricum (3.81 mg/g TAE). The addition of buckwheat flour in preparation of biscuits, cookies and pasta improved the nutritional quality and nutraceutical properties. The addition of buckwheat flour also improved the minerals as compared to product prepared from wheat flour (100%). The products viz biscuits, cookies and pasta prepared from blends containing wheat flour and F. esculentum flour were highly acceptable followed by products prepared from wheat flour contained F. tataricum flour. Further the addition of buckwheat flour up to 50 per cent was acceptable for preparation of acceptable quality biscuits, cookies and pasta. The standardized buckwheat based value added products can be popularized for preparation especially for promoting cottage level for entrepreneurships.
