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ThesisItem Open Access Characterization, formulation and quality evaluation of high fibre and antioxidant rich health foods(CSK HPKV, Palampur, 2023-03-16) Upadhya, Somyarki; Verma, RanjanaHealth foods are considered as treasure of nutrition. Present research investigation was undertaken with the aim of characterization, formulation and quality evaluation of high fibre and antioxidant rich health foods. Chia and quinoa seeds were selected for the study. Physio-chemical and functional properties of raw seeds were observed. In order to achieve an optimal balance of enhanced antioxidative and functional properties, and lower antinutritional factors which are present in these seeds and for better utilization, the seeds were subjected to various processing treatments (roasting, soaking and germination). The effect of the aforesaid treatments was observed on the proximate, total dietary fibre, minerals and antioxidative (bioactive compounds and antioxidant activities) characteristics. Processed seeds exhibited increased crude fat, crude protein, crude fibre and reduced total ash and carbohydrates levels. Germination and soaking improved the total dietary fibre content. All the processes improved the levels of bioactive compounds, and therefore the antioxidant activities were also enhanced. The mineral content in raw seeds was found to be higher which reduced during processing except for zinc which increased significantly in chia seeds. Raw and processed seeds were used in the preparation of products, namely cookies and ladoos with different formulations. Sensory evaluation revealed the optimum combination ratios of seeds for both the products which were comparably acceptable with respect to control. The developed value-added products resulted in significant increase in the nutrient content, bioactive compounds, antioxidant potential. Storage stability revealed the cookies and ladoos can be stored safely in HDPE pouches and box up to 90 and 30 days respectively at ambient temperature without much change in the nutrition and sensory characteristics. Therefore, it was concluded that raw and processed chia and quinoa seeds could be utilized as potential ingredients for preparation of value-added products.ThesisItem Open Access Documentation and Evaluation of Buckwheat-based Traditional Food Products(CSK HPKV, Palampur, 2023-04-18) Thakur, Ruchika; Dhaliwal, Y.SKinnaur and Lahaul Spiti districts are places of residence for many tribal communities in Himachal Pradesh. These tribal people rely on the abundance of plant species in their area for food, medicine, fodder, and other necessities. The present study was undertaken with the objectives, to document buckwheat-based traditional food products consumed in tribal areas and to standardize, and enrich in relation to nutritional quality. Some of the most common food products prepared from buckwheat flour were chilla/chilra, aktori, thispole, and poltu. These traditional meals are also known as 'functional foods' since they have high body-healing compounds, antioxidants, dietary fiber, and probiotics. The protein content of buckwheat-based traditional food products was higher and ranged from 9.61 to 10.08 percent, whereas iron, zinc, copper, calcium, magnesium, and potassium ranged from 1.50 to 1.68 percent, 1.18 to 1.28 percent, 45.74 to 45.81 percent, 0.49 to 0.51 percent, 1.10 to 1.34 percent, and 11.26 to 11.33 percent respectively. Among the different traditional food recipes of buckwheat, thispole was selected for nutritional enrichment and supplemented with spinach, fenugreek, and jaggery. The addition of spinach, fenugreek, and jaggery in thispole improved the nutritional quality and nutraceutical properties as well as the mineral composition. However, the organoleptic assessment revealed that, the overall acceptability of thispole combination with spinach, fenugreek, and jaggery ranged from 5.88-6.69, 5.69- 6.67 and 5.98-6.69 (on hedonic 9.0) of level of incorporation. The addition of spinach and fenugreek was acceptable at 20 and 30 percent while jaggery incorporation was acceptable at 20 percent. The higher level of these supplements can also be incorporated for nutritional quality and acceptability. Standardized traditional buckwheat-based food products have great potential for value-addition. So, buckwheat-based value-added products can be popularized by value addition which may enhance the income of farmers, farm ladies as well as entrepreneurs.ThesisItem Open Access Evaluation of value-added products enriched dried green leafy vegetables(CSK HPKV, Palampur, 2023-03-16) Khan, Shahina; ChanderKantaGreen Leafy Vegetables (GLV), which are particularly rich in micronutrients and other nutrients are a treasure trove of balanced diet. They are seasonally accessible in abundance having shelf-life for a short period. Their accessibility can be increased by processing and preservation. Drying of green vegetables concentrates the nutrients and can be utilized in many ways by incorporating into existing and formulating other healthy food products by using different techniques of drying and value addition. In the present study efforts were made to sun dry the underutilized leaves namely radish (Raphanus sativus) and colocasia (Colocasia esculenta) leaves to formulate products having great benefits of vegetables with good amount of nutrients. Study revealed that solar drying significantly increased crude protein in both the leaves from 3.79 to 21.81 per cent in colocasia leaves and 3.52 to 20.16 per cent in radish leaves. Crude fibre, crude fat, total ash and carbohydrate significantly increased than that of control values which were found in colocasia and radish 6.65 and 4.40 per cent crude fibre, 0.85 and 0.62 per cent crude fat, 9.38 and 11.36 per cent total ash and 58.50 and 58.24 per cent carbohydrate, respectively. Three products viz. biscuits, mathri and nuggets were developed by augmenting the dried colocasia and radish leaves separately at the level of 5, 10, 15 and 20 per cent. All products were found to be most acceptable in all parameters when supplemented with 5 per cent of dried colocasia and radish leaves. Products confirmed substantial increase in the nutrient content after incorporation of dried leaves. Enrichment with dried colocasia and radish leaves revealed that in biscuits calcium increased from 47.20 mg/100g to 65.00 and 71.50 mg/100g. Similarly, in mathri calcium values increased from 43.09 mg/100g (RM) to 58.26 mg/100g (CM) to 63.56 mg/100g (RM), respectively. The higher calcium content was recorded in (RN) 66.09 mg/100g then colocasia supplemented nuggets (60.26 mg/100g). Products also showed an increase in iron values. Biscuits (CB and RB) had iron content of 5.40 and 5.20 mg/100g, whereas mathri (CM and RM) had iron content of 5.59 and 5.61 mg/100g. Similarly, the iron values of nuggets increased from 7.97 to 12.54 mg/100g in CN and from 7.97 to 11.03 mg/100g in RN. Therefore, the study suggested that supplementation enriched the overall nutritional quality and were found acceptable for consumption up to 60 days. Thus, it can be concluded that products enriched with dried vegetable leaves which are an excellent source of proteins, iron, fibre and other nutrients can be added to the daily diet to combat micronutrient malnutrition.ThesisItem Open Access Standardization and evaluation of blended fruit wine(CSK HPKV, Palampur, 2023-01-10) Awasthi, Archit; Sandal, AnupamaThe present investigation, entitled "Standardization and evaluation of blended fruit wine," was conducted in the post-graduate laboratory of the Department of Food Science, Nutrition, and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur. The study showed that wine prepared from apples, rhododendron, and ginger was a rich source of antioxidants and total polyphenols that are of nutraceutical importance. The research was limited to determining the proper proportion of apple and rhododendron with ginger as a constant and a suitable fermentation period for the production of high-quality wine. Wine samples were evaluated organoleptically after maturation with a panel of 25 judges for their quality and acceptability. The organoleptic scores were evaluated for appearance, colour, aroma, bouquet, total acidity, sweetness, body, flavour, bitterness, astringency, and sourness. T7 (Apple juice + honey + ginger juice + Rhododendron flowers juice) had the highest scores for overall acceptability, followed by T6 (Apple juice + Sucrose + ginger juice + Rhododendron flowers juice). The wines obtained from different treatments were evaluated for Physico-chemical properties such as total acidity, ascorbic acid, alcohol , pH, total soluble solids (°B), phenolic compounds (g/mL), antioxidant activity, and total sugars (mg/mL). Based on the Physico-chemical properties of wine, T1 (Apple juice) and T6 treatments were identified as the best treatments due to optimum TSS, acidity, alcohol content, and overall acceptability. It also had appropriately balanced sugar, acidity, polyphenols, antioxidant activity, and alcohol content for the preparation of wine with acceptable quality characteristics. T6 was recorded as producing higher alcohol recovery in wine as compared to T1. Based on these results, T6 can be identified as the best treatment. The results suggested that the wine prepared by blending apple juice with rhododendron juice and ginger juice gave a good-quality wine that was organoleptically highly acceptable and had the best number of polyphenols with good antioxidant activity.ThesisItem Open Access Effect of processing on nutritional composition and functional properties of garden cress (Lepidium sativum)(palampur, 2020-08-24) Vaishnavi; Gupta, RadhnaGarden cress (Lepidium sativum L.) is a small perennial edible plant that belongs to family Brassicaceae, possesses galactagogue properties and has bitter, peppery taste that greatly reduces its acceptability. For enhancing its acceptance, three treatments i.e. popping, roasting and germination were given to the seeds. Among all the treatments, germinated garden cress seeds were highly acceptable and the sensory acceptability of raw garden cress seeds increased by 42 per cent by germinating seeds for 48 hrs and further drying them at 55˚C for 12 hrs. The effect of these treatments on the nutritional and functional composition was analyzed. Processing treatments significantly increased the protein and crude fibre content in the seeds with germinated treatment influencing a significant per cent increase of 17.68 and 54.50, respectively. Significant effect of different processing treatments on iron, calcium and phosphorous content of garden cress seeds was recorded. Process of germination and popping influenced a significant per cent increase of 8.90 and 22.99 with iron content of 107.733and 128.45 mg/100 g, respectively. Significant effect of different processing treatments on total phenols and condensed tannin was visible. On the basis of nutritional composition and sensory acceptability, germinated garden cress powder at variable levels of 5, 10, 15 and 20 per cent was incorporated to formulate two value added products viz., panjiri and namakpare for lactating mothers, packed in aluminium lined kraft paper bag and were studied for their storage stability and sensory acceptability. There was significant and proportionate increase in nutritional and mineral profile with the increase in amount of germinated garden cress seeds powder in the value added products.Twenty per cent incorporated formulation had highest level of almost all the macro nutrients and minerals. Organoleptic acceptability of both the products was assessed at fresh stage and at 30, 60 and 90 days of storage period by semi-trained judges using hedonic rating scale. Panjiri supplemented with 20 per cent level of garden cress seeds and packed in aluminium lined kraft paper bag can be safely stored at room temperature for a period of 90 days. This formulation can meet 12.78, 34.72, 7.24 and 19.43 per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers. Namakpare containing 5 per cent level of germinated garden cress seed powder can be safely stored at room temperature for a period of 60 days. This savory formulation can meet 12.36, 27.72, 3.21 and 46.24 per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers.ThesisItem Open Access Nutritional evaluation of siddu, a traditional wheat-based food of Himachal Pradesh(palampur, 2021-02-09) Thakur, Samridhi; Modgil, RajniThe present study was conducted for the nutritional evaluation of siddu, a traditional wheat based food of Himachal Pradesh. For achieving the objective, documentation was carried out in two districts (Shimla and Kullu). From each district, four blocks and two villages were selected randomly. Data was collected through by personal interview method. After the documentation siddu recipe as documented and value added siddu were prepared in the laboratory. Traditional recipe of siddu was kept as control. The samples of siddu were analysed for their Physico-chemical, nutritional profile and organoleptically acceptability. The results revealed that the siddu was a traditional food of Shimla and Kullu district and has been prepared by females and whole wheat flour was used for fermentation of dough but in some families they were used superfine wheat flour. Stuffing varied from one district to another. Seasame and Poppy seeds (khas khas) stuffing was used in Shimla district whereas walnut and apricot seeds stuffing was used in Kullu district. Control samples of siddu were prepared in the laboratory. Value addition was also carried out by using the locally available material. The results revealed that the nutritional value of siddu prepared from whole wheat flour was higher than that of siddu prepared from superfine wheat flour. The value of crude protein (16.40%), ether extract (15.24%),calorific value (401.04 kcal) and minerals viz. iron, zinc, calcium, phosphorus was also increased after the value addition with urad daal , peanut and dough was made from whole wheat flour as compared to control samples. Also, the nutritional profile was increased when the value addition with urad daal & peanut and vegetable was done. The value addition can be done with locally available food crops to improve nutritional quality and acceptability of siddu.ThesisItem Open Access Studies on Quality Assessment of Sports Nutrition Formulary(palampur, 2020-10-08) Sharma, Diksha; Sood, SangitaThe present investigation was undertaken with the objectives to assess nutritional status of sports persons and to develop sports nutrition formulary and assessed their quality along with storage stability and economic feasibility. The study was conducted in the two sports hostels i.e. Sports Hostel Dharamshala and Sports Hostel Paprola. The present study was conducted on 80 school students of age groups 14-18 years. Further, 40 respondents from each hostel constituted 20 each of hostlers and non- hostlers. With the help of questionnaires nutritional attitude and behavior, anthropometric and dietary assessment was done. Majority (81.25 %) of respondents were vegetarian and (18.75 %) non-vegetarian. When comparison of nutrient intake was done amongst the hostlers and non-hostlers, it is observed that the nutrient intake of the hostlers was more comparatively day scholars. It is also observed that the intake of macro-nutrients i.e. energy, proteins and fats was higher in boys irrespective of hostlers and non-hostlers in comparison to girls. However, the intake of carbohydrate, calcium, and iron was comparatively more in case of girls. The mean BMI and body fat was higher amongst hostlers. The mean BMI and body fat of girls were recorded significantly higher. BMI and body fat of all the respondents were positively correlated with physical fitness index (p=0.05). Flax, Chia, Pumpkin and Finger millet were analyzed for their nutritional quality. Results of the study showed that Flax, Chia, Pumpkin and Finger millet obtained crude protein as 19.95, 23.98, 21.58 and 7.93 per cent respectively. Lowest crude fat content was found in Finger millet i.e. 1.37 per cent. Chia seeds were rich in calcium (563.58 mg/100g) and phosphorus (811.54 mg/100g) respectively. Whereas, the highest iron content was recorded in Flaxseed (5.05 mg/100g). Seeds were processed by roasting, popping and germination. Roasting and popping resulted in decrease whereas germination resulted in increase of protein content. On the other hand fat content decreased after processing. Different energy bars were developed by using Flax, Chia and Pumpkin seeds at the blending level of 5, 10, 15 and 20 per cent. Finger millet was used as a base for all the bars. Flaxseed blended energy bar with 15 per cent and 20 per cent composition was having highest crude protein and energy when compared to all the energy bars. The proximate parameters were non- significantly affected during the storage period of thirty days. The storage indicates no deterioration in the quality of developed bars. Energy bar containing up to 15 per cent Flax seeds was highly acceptable amongst the panel members.ThesisItem Open Access STANDARDIZATION AND EVALUATION OF OILSEED BASED LOW COST NUTRITIOUS BARS FOR OLD AGE PEOPLE(CSKHPKV Palampur, 2020-09-04) MAMTA; Sandal, AnupamaNutritive potential of the oilseed crops are known for improvising the human diet, because, these crops provide food security and assurance of employment generation in the society. The present experimentation was under taken at Department of Food Science, Nutrition and Technology, CSKHPKV, Palampur, Himachal Pradesh with objective to standardize the processing techniques and to analyze the nutritive aspects of the developed bars. The flaxseeds (Surbhi) and sesame seed (Brajeshwari) were given treatments viz. roasting and soaking followed by roasting were incorporated at 10, 15 and 20 per cent in the development of nutritious bars. Flaxseeds and sesame seeds were soaked in water for six hs and roasted at 95-1200C for 6-10 minutes. Soaked + roasted treatment decreased the crude protein, crude fibre, crude fat, total ash content, carbohydrate content, total energy and antinutritional factors significantly (p≤0.05) when compared to roasted seeds. But total phenol content and DPPH per cent inhibition activity increased significantly. Mineral content (Ca and Cu) was higher in roasted flaxseeds and sesame seeds as compared to soaked + roasted flaxseeds and sesame seeds. The mean scores for overall acceptability of the developed nutritious bars were acceptable (in the range 7.65-8.94) at different levels of incorporation of flaxseeds and sesame seeds. The nutrients viz. carbohydrate, crude protein, total ash content and total fiber increased significantly (p≤0.05) in the developed nutritious bars by using roasted flaxseeds and sesame seed increased in the range from 10 to 20 per cent. Whereas the phytic acid decreased in the bars utilizing soaked + roasted flax seed and sesame seeds and the antioxidants activity total phenol and DPPH inhibition activity increased in these bars. The total viable count was highest in bar A8 prepared by using 20 per cent of roasted flaxseeds and 10 per cent of soaked + roasted sesame seeds (1.39 x 105cfu/g) while the least count (1.27 x 105cfu/g) was recorded in bar A9 developed by using 15 per cent of roasted flaxseeds and sesame seeds each after 90 days of storage period. The free fatty acid and peroxide value were in the range of 0.17-0.21 mg/KOH, 1.557-2.884 mEq peroxide/Kg of sample respectively which indicates that the samples were within the safe limit, have good shelf life and acceptable for their wholesomeness consumption.
