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    ThesisItemOpen Access
    “Studies on Development of Value Added Products from Guava and its Quality Evaluation during Storage”
    (SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT-250 110 (U.P.), INDIA, 2023-07-01) Deepali Mudgal; Dr. B.R. Singh
    The present investigation was carried out to develop guava (Psidium guajava) and chia seed flours and development of cookies and muffins based on these flours. The analysis of flours was done to evaluate the physico-chemical properties, functional properties and color characteristics. Experiments were also carried out to evaluate the physical properties, chemical properties, color characteristics, microbial quality and sensorial quality of cookies and muffins. Cookies were prepared by blending the wheat flour with guava and chia seed flours in the ratios of T0=90:0:10, T1=80:10:10, T2=60:30:10, T3=40:50:10, T4=20:70:10 and T5=0:90:10 respectively while muffins were also prepared from the wheat, guava and chia seed flours blending together in the ratios of T0=95:0:5, T1=75:20:5, T2=55:40:5 and T3=0:95:5 respectively. After preparation, cookies were stored in aluminium laminated pouches and muffins were stored in PET jar for storage studies. The physical properties and color index (L*, a*, b* values) of cookies and muffins were determined just after preparation. However, the physico-chemical and sensory quality attributes of value added products were determined just after preparation and during storage period of 90 days for cookies and 7 days for muffins under ambient conditions. During storage of flours, moisture content, titrable acdity and optical density increased while pH, protein, fat, fibre and ash content decreased during storage. During storage of cookies, highest moisture content, ash, acidity, fat, fibre and optical density was found in cookies incorporated with 90% guava and 10% chia seed flours and lowest was in control samples (90% wheat and 10% chia seed flours). The protein content was observed maximum in control samples and minimum in case of 90% guava and 10% chia seed flours incorporated cookies. During storage of muffins, moisture content, ash, fat and fibre was found maximum in case of muffins incorporated with 95% guava flour and 5% chia flour and minimum in control samples (95% wheat and 5% chia seed flours). The protein content was observed maximum in control samples and minimum in case of 95% guava and 5% chia seed flours incorporated muffins. Our findings showed that on the basis of sensorial analysis, the overall acceptability of cookies and muffins was decreased with storage period. As per composition of flours, the T4 composition (incorporated with 20% wheat flour, 70% guava flour and 10% chia flour) in cookies and the T1 composition (incorporated with 75% wheat flour, 20% guava flour and 5% chia flour) of muffins had highest overall acceptability score and were more acceptable by the panel.
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    ThesisItemOpen Access
    Studies on Development of Value Added Products from Sweet Potato and its Quality Evaluation during Storage
    (SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT-250 110 (U.P.), INDIA, 2023-08-01) PUJA; Dr. B.R. Singh
    The present investigation was carried out to develop sweet potato (Ipomoea batatas (L.)) and flax seed flours and development of cookies and dhokla based on these flours. The analysis of flours was done to evaluate the physico-chemical properties of flours, functional properties of flours as well as composite flour and color characteristics of composite flour used for baking of cookies. Experiments were also carried out to evaluate the physical properties, chemical properties, color characteristics, microbial quality and sensorial quality of cookies and dhokla. Cookies were prepared by blending the wheat flour with sweet potato and flaxseed flours in the ratios of T0 (90:0:10), T1 (80:10:10), T2 (60:30:10), T3 (40:50:10), T4 (20:70:10) and T5 (0:90:10) respectively while dhokla were also prepared from the semolina, sweet potato and flaxseed flours blending together in the ratios of T0 (95:0:5), T1 (75:20:5), T2 (55:40:5) and T3 (35:60:5) respectively. After preparation, cookies were stored in aluminium laminated pouches and dhokla were stored in PET jar for storage studies. The physical properties and color index (L*, a*, b* values) of cookies and dhokla were determined just after preparation. However, the physico-chemical and sensory quality attributes of value added products were determined just after preparation and during storage period of 90 days for cookies and 7 days for dhokla under ambient conditions. During storage of flours, moisture content, titrable acdity and optical density increased while pH, protein, fat, fiber, carbohydrate and ash content decreased during storage. During storage of cookies, highest moisture content, pH, fiber, optical density and carbohydrate was found in T5 cookies incorporated with 90% sweet potato and 10% flaxseed flours and lowest was in control samples (90% wheat and 10% flaxseed flours). The protein and fat content was observed maximum in control samples and minimum in case of T5 sample having 90% sweet potato and 10% flaxseed flours incorporated cookies and ash content was observed maximum in T4 sample having wheat flour 20%, sweet potato flour 70%, flaxseed flour 10% and minimum in case of T5 sample having 90% sweet potato and 10% flaxseed flours incorporated cookies. During storage of dhokla, moisture content, ash, carbohydrate and fiber was found maximum in case of dhokla incorporated with semolina 35%, 60% sweet potato flour and 5% flaxseed flour and minimum in control samples (95% semolina and 5% flaxseed flours). The protein and fat content was observed maximum in control samples and minimum in case of semolina 35%, 60% sweet potato and 5% flaxseed flours incorporated dhokla. Our findings showed that on the basis of sensorial analysis, the overall acceptability of cookies and dhokla was decreased with storage period. As per composition of flours, the T3 composition (incorporated with 40% wheat flour, 50% sweet potato flour and 10% flaxseed flour) in cookies and the T1 composition (incorporated with 75% semolina, 20% sweet potato flour and 5% flaxseed flour) of dhokla had highest overall acceptability score and were more acceptable by the panel.
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    ThesisItemOpen Access
    DEVELOPMENT OF THE CHIPS OR SLICES FROM DIFFERENT VEGETABLES AND THEIR FRYING AND QUALITY EVALUATION
    (2023-08) Awadhesh Kumar Yadav; Dr. Suresh Chandra
    Experiments were conducted in order to create vegetable chip products such as potato chips and cucumber chips. To standardize the process technology, potato chips and cucumber chips were made by utilizing five distinct treatmentsT1[control], T2 [NaCl (1%)], T3 [(KMS (0.5%) + NaCl (1%)], T4 [KMS (0.5%) +NaCl (1%) + CA (0.5%)] and T5 [CaCl2, and NaCl (1%)]for 5 minutes at 90ºC then partially dried at 60 ºC for 4 hours before frying in different oils (mustard oil, sunflower oil, groundnut oil, and canola oil) for few seconds at 180 ºC as compared to control samples then chips were stored in LDPE for 90 days at room temperature. Physico-chemical parameters such as thickness, diameter, spread ratio, mass, moisture, ash, acidity, pH, color (L*, a*, b*) and whiteness index were measured and recorded during storage at 0, 30, 60, and 90 days. During storage, the items were further investigated for organoleptic evaluation. Using Completely Randomized Design (CRD), data from all tests were statistically evaluated at the p<0.05 level of significance. The mean moisture content increased significantly during storage, but the mean ash values decreased. When potato and cucumber chips fried in mustard oil, the highest oil uptake and oil uptake kinetics was found in T1 samples. During sensory, it was observed that T3 samples of potato chips and T4 samples of cucumber chips fried in mustard oil gives the better result in color, texture, taste, crispiness, and overall acceptability.
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    ThesisItemOpen Access
    Standardization of processing parameters for development of potato products and assessment of quality.
    (SARDARVALLABH BHAI PATEL UNIVERSITY OF AGRICULTURE MEERUT 250110, 2020) Vaishali; Prof. Samsher
    The present investigation was undertaken to study the drying characteristics of pre- treated potato slices (Kufri Chipsona -1, Kufri Jyoti and Kufri Bahar) and to develop potato flour based value added products namely cookies, extruded snacks and bread. Studies were carried out to evaluate the functional properties, physico-chemical quality and sensory quality attributes. The potatoes were washed, peeled and sliced into 2mm thickness and pre-treated with brine solution (5% w/w at 200 for 6 hrs), KMS solution (0.5% KMS solution for 15 min), Blanching (800 C for 3 min), Blanching plus KMS (0.5% KMS solution at 800 C for 3 min) for further studies. After pre-treatment, slices were dried at 600 C temperatures in a tray dryer. After drying, potato slices were ground in a grinder to develop potato flours for further experiments. The functional properties of potato flours and physico-chemical quality were determined just after preparation and during storage of 120 days at room temperature. On the basis of experimental data, the potato flours obtained from pre-treatment with blanching plus KMS (0.5% KMS solution at 800 C for 3min ) was selected for preparation of value added products (cookies, extruded snacks and bread). The cookies were prepared from the flour having various incorporation ratio of potato flour and wheat flour in bakery laboratory. The extruded snacks were prepared from the flour having various incorporation ratio of potato flour and corn plus rice flour using UTPL twin screw extruder. The breads were prepared from the potato flour having various incorporation ratios of potato flour and wheat flour. After preparation, cookies were packed in pet jars for storage studies. The physical properties of cookies were determined just after preparation. However, the physico-chemical and sensory quality attributes of cookies were also determined during storage. Extruded snacks packed in HDPE pouches and stored at room temperatures. The physical properties of extruded snacks were determined just after preparation. However, the physico-chemical and sensory quality attributes of extruded snacks were determined just after preparation and during storage of 90 days. The sensory quality evaluations of bread packed in HDPE pouches and stored at room temperature were evaluated during storage of 7 days only. The drying rate was found to be higher in the initial period of drying and subsequently reduced with increase in drying time. The potato slices did not have any constant drying rate period and the entire drying took place in falling rate period. The drying in falling rate period indicated that internal mass transfer occurred by diffusion. The moisture content of flours prepared from blanched plus KMS treated slices were found to be lower as compared to other pre-treated flour. The fibre content, ash content and pH of flour were found maximum in blanched plus KMS treated flour. However, the fat content was found maximum in untreated (control) flour. During storage, moisture content increased during storage period and protein, fat, ash, pH and fibre content decreased during storage. The water absorption, oil absorption, bulk density, foam capacity and foam stability were maximum in KMS treated flour whereas swelling capacity was maximum in blanching plus KMS treated flour. During storage of cookies, highest moisture content, ash and fibre was found in cookies incorporated with 30% potato flours and lowest was in control samples (control). The protein content was observed maximum in control samples and minimum in case of 30% potato flour incorporated cookies. During storage of extruded snacks, moisture content was maximum in control samples and protein, ash, fibre was found maximum in case of extruded snacks incorporated with 30% potato flour. Sensory quality studies indicated that potato cookies in fresh condition (incorporated with 30% potato flour and 70% wheat flour) had maximum overall acceptability score of 8.05 which further decreased to 7.53 after 90 days storage. Potato extruded snacks in fresh condition (incorporated with 30% potato flours and 70% corn plus rice flour) had maximum overall acceptability score of 8.05 which further decreased to 7.66 during storage. Potato bread in fresh condition had maximum overall acceptability score of 8.05 which further decreased to 5.37 after 7 days storage.
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    ThesisItemOpen Access
    Standardization of processing parameters for development of potato products and assessment of quality.
    (SARDARVALLABH BHAI PATEL UNIVERSITY OF AGRICULTURE MEERUT 250110, 2020) Vaishali; Prof. Samsher
    The present investigation was undertaken to study the drying characteristics of pre- treated potato slices (Kufri Chipsona -1, Kufri Jyoti and Kufri Bahar) and to develop potato flour based value added products namely cookies, extruded snacks and bread. Studies were carried out to evaluate the functional properties, physico-chemical quality and sensory quality attributes. The potatoes were washed, peeled and sliced into 2mm thickness and pre-treated with brine solution (5% w/w at 200 for 6 hrs), KMS solution (0.5% KMS solution for 15 min), Blanching (800 C for 3 min), Blanching plus KMS (0.5% KMS solution at 800 C for 3 min) for further studies. After pre-treatment, slices were dried at 600 C temperatures in a tray dryer. After drying, potato slices were ground in a grinder to develop potato flours for further experiments. The functional properties of potato flours and physico-chemical quality were determined just after preparation and during storage of 120 days at room temperature. On the basis of experimental data, the potato flours obtained from pre-treatment with blanching plus KMS (0.5% KMS solution at 800 C for 3min ) was selected for preparation of value added products (cookies, extruded snacks and bread). The cookies were prepared from the flour having various incorporation ratio of potato flour and wheat flour in bakery laboratory. The extruded snacks were prepared from the flour having various incorporation ratio of potato flour and corn plus rice flour using UTPL twin screw extruder. The breads were prepared from the potato flour having various incorporation ratios of potato flour and wheat flour. After preparation, cookies were packed in pet jars for storage studies. The physical properties of cookies were determined just after preparation. However, the physico-chemical and sensory quality attributes of cookies were also determined during storage. Extruded snacks packed in HDPE pouches and stored at room temperatures. The physical properties of extruded snacks were determined just after preparation. However, the physico-chemical and sensory quality attributes of extruded snacks were determined just after preparation and during storage of 90 days. The sensory quality evaluations of bread packed in HDPE pouches and stored at room temperature were evaluated during storage of 7 days only. The drying rate was found to be higher in the initial period of drying and subsequently reduced with increase in drying time. The potato slices did not have any constant drying rate period and the entire drying took place in falling rate period. The drying in falling rate period indicated that internal mass transfer occurred by diffusion. The moisture content of flours prepared from blanched plus KMS treated slices were found to be lower as compared to other pre-treated flour. The fibre content, ash content and pH of flour were found maximum in blanched plus KMS treated flour. However, the fat content was found maximum in untreated (control) flour. During storage, moisture content increased during storage period and protein, fat, ash, pH and fibre content decreased during storage. The water absorption, oil absorption, bulk density, foam capacity and foam stability were maximum in KMS treated flour whereas swelling capacity was maximum in blanching plus KMS treated flour. During storage of cookies, highest moisture content, ash and fibre was found in cookies incorporated with 30% potato flours and lowest was in control samples (control). The protein content was observed maximum in control samples and minimum in case of 30% potato flour incorporated cookies. During storage of extruded snacks, moisture content was maximum in control samples and protein, ash, fibre was found maximum in case of extruded snacks incorporated with 30% potato flour. Sensory quality studies indicated that potato cookies in fresh condition (incorporated with 30% potato flour and 70% wheat flour) had maximum overall acceptability score of 8.05 which further decreased to 7.53 after 90 days storage. Potato extruded snacks in fresh condition (incorporated with 30% potato flours and 70% corn plus rice flour) had maximum overall acceptability score of 8.05 which further decreased to 7.66 during storage. Potato bread in fresh condition had maximum overall acceptability score of 8.05 which further decreased to 5.37 after 7 days storage.
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    ThesisItemOpen Access
    Studies on drying behavior of bael (Aegle marmelos) and development of value added products
    (SARDARVALLABH BHAI PATEL UNIVERSITY OF AGRICULTURE MEERUT 250110, 2020) Chaudhary, Vipul; Kumar, Dr. Vivak
    The present investigation was undertaken to develop powder from bael fruit, to study the sensory, functional and nutritional qualities of bael fruit powder & to utilize fruit powder for value added products. Bael was dried using sun drying, tray drying at 600C and 700C and hot air oven drying at 600C and 700C. The experiments were conducted to develop bael powder to enhance the availability of bael during off season. In the present study, fresh bael were categorized in toVariety Pant Aparna, Variety Pant Shivani and Variety Pant Urvashi. Experiments were also conducted to study the effect of drying conditions on quality sensory, moisture, protein, ash, fiber, pH, rehydration total carbohydrates and ascorbic acid characteristics during storage. Study comparing traditional drying and other drying methods for the reduction of the drying time and to a significant improvement of the product quality. Open sun drying took nearly 720 min and cabinet tray drying ranged from 600 to 720 min to reduce the moisture content at different temperature ranges of 600C and 700C. Drying under hot air oven ranged from 660 to 900 min to reduce the moisture content at different temperature ranges of 600C and 700C. Quality parameters, moisture, protein, fiber, pH, rehydration, ash total carbohydrates and ascorbic acid were found to be better for cabinet tray drying compared to sun and hot air oven drying type. However, the quality of bael powder was superior Variety Pant Aparna at 600C in cabinet tray drying and open sun drying modes, which can safely use for 90 days. The best bael powder was used for the preparation of baked products (Cookies and Bread), soup and sharbat. Baked products (Cookies and Bread ) prepared by incorporating 10%, 20% and 30% bael powder contained significantly higher Quality parameters, moisture, ash, protein, fat, fiber, total carbohydrates and ascorbic acid as compared to the control. Addition of bael powder increased the nutrient density of the all products as compared to the control. The study thus indicated that products prepared by incorporating bael powder were nutritionally superior than control products and could be stored safely.
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    ThesisItemOpen Access
    Assessment of Engineering Properties of Jackfruit Seeds and Functional Properties of its Flour
    (SARDARVALLABH BHAI PATEL UNIVERSITY OF AGRICULTURE MEERUT 250110, 2020) Arya, Ankur M.; Singh, Dr. B.R.
    The physical properties of jack fruit seed are essential for the design and facilities for the harvesting handling conveying, separation, drying, aeration, storing, and processing. Various types of cleaning, grading and separation equipments are designed on the basis of their physical properties. The length came between 22.06 mm to 35.68 mm. whereas the breadth was ranged between 10.66 mm to 21.70 mm. The thickness was in between 8.72 mm to 15.55 mm. The geometric mean diameter was 13.30 mm to 22.61 mm. And the sphericity was found between 55.17 mm to 72.70 mm. The jackfruit seed showed bulk density as 0.49 g/ml3. Whereas the true density was lying between 1.02 g/ ml3 to 1.59 g/ml3, while porosity came as 1013.15%.The main purpose of drying is to enhance storability, minimize handling and packaging cost. The quality of product and its cost are greatly influenced by the drying operation. The quality of dried product is judged by the amount of physical and biochemical degradation, which occurs during dehydration process. The pre- treatment, drying temperature, time and moisture content influence on the quality but require longer processing time. Functional properties are those qualities in food that provides additional health benefits to consumers and have great impact on its utilization beyond satisfying the basic nutritional requirements. Functional properties of flour are greatly affecting the behaviour of food system and its acceptability for consumption and during storage. The functional properties i.e. bulk density, water absorption capacity, oil absorption capacity are the intrinsic physicochemical characteristics which may affect the behaviour of food systems during storage. Water absorption capacity is an important functional characteristic in the development of ready to eat food from cereal grains and high water absorption capacity may assure product cohesiveness. Jackfruit seed can be processed into flour and to be used as a protein and carbohydrate supplement in diets.
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    ThesisItemOpen Access
    Development and standardization of processing technology for value added products from mushroom and their quality assessment
    (SARDARVALLABH BHAI PATEL UNIVERSITY OF AGRICULTURE MEERUT 250110, 2020) Kumar, Tarun; Prof. Samsher
    Experiments were carried out to develop value added products like mushroom powder, mushroom cookies, mushroom soup powder and mushroom pickle from oyster mushroom (Pleurotus florida). Mushroom powder, mushroom cookies and mushroom soup powder were developed using three different treatments to standardize the process technology. These products were kept in pet jar for 120 days at room temperature for storage studies. However, pickle was kept in glass jar. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated during storage at 0, 30, 60, 90 and 120 days. Investigation for microbial load and organoleptic evaluation of the products were also performed during storage. Data obtained from entire experiments were statistically analyzed using Randomize Block Design (RBD) at p<0.01 level of significance with the help of spreadsheet software (Microsoft Office excel-2007). On the basis of the experimental data, it was observed that samples of blanched mushroom powder had minimum moisture. This may be due to rupture of cells during blanching process. In case of KMS treated samples, values like ash, protein, fat, carbohydrates, sugar, energy and most of the vitamins were found to be superior over control and blanched samples. During organoleptic evaluation, KMS treated mushroom powder samples rated highest scores over the other samples. Highest TPC was detected in case of control mushroom powder samples while minimum value of TPC was observed in blanched samples. In case of mushroom cookies, the highest moisture was observed in M30 samples (Mushroom powder 60g + Wheat flour 140g) followed by M25 samples (Mushroom powder 50g + Wheat flour 150g) and lowest in M20 samples (Mushroom powder 40g + Wheat flour 160g) during entire storage period. Physicochemical values like ash, protein, fat, carbohydrates, sugar, energy and vitamins were found to be maximum in M30 sample. During organoleptic evaluations, M25 sample was rated better over the M30 and M20 samples. It may be due to increase in off flavour in cookies due to presence of higher quantity of mushroom powder. Highest TPC was observed in M30 sample while lowest was detected in M20 sample during the storage period. In case of mushroom soup powder, M50 (Mushroom powder 50gm + other ingredients 200gm) samples had highest moisture content followed by M60 (Mushroom powder 60gm + other ingredients 190gm) and M40 samples (Mushroom powder 40 gm + other ingredients 210gm) during storage duration. The values of ash, protein, fat, carbohydrates, sugar, energy and vitamins were found to be maximum in M60 samples (Mushroom powder 60gm + other ingredients 190gm). During organoleptic evaluations of mushroom soup powders, M60 sample (Mushroom powder 60gm + Other ingredients 190gm) was found better over M50 (Mushroom powder 50gm + Other ingredients 200gm) and M40 samples (Mushroom powder 40 gm + Other ingredients 210gm). Highest TPC was detected in M60 sample (Mushroom powder 60gm + other ingredients 190gm), while lowest was found in M40 sample (Mushroom powder 40 gm + other ingredients 210gm) during storage. Mineral (copper, iron, zinc, calcium, sodium, magnesium etc.) content of all the samples remained unchanged during storage period. Results of the study revealed that during storage, there was a significant increase in total plate count for all mushroom products; however values were below the hazardous level. Almost entire parameters were found to be significant at p<0.01 level of significance. The Break-even Point (BEP) was estimated around 13.70% during economical analysis.
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    ThesisItemOpen Access
    “Development and Quality Evaluation of Value added Mixed Fruit RTS Beverages”
    (SARDARVALLABH BHAI PATEL UNIVERSITY OF AGRICULTURE MEERUT 250110, 2020) Kumar, Pankaj; Kumar, Dr. Vivak
    The present investigation entitled “Development and Quality Evaluation of Value added Mixed Fruit RTS Beverages” was carried out in the post harvest laboratory, Department of Agricultural Engineering at Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut-250110 (U.P.) during the year 2018-2020. The main objective of present investigation were to find out recipe with suitable ratio of pulp, citric acid and sugar for preparation of RTS beverages, to evaluate the quality and sensory parameters of mixed fruit RTS beverages during storage and find out of effect of different treatment on economics of mixed fruit RTS. The experiment comprised of 3 treatments combinations 3 levels of mango and papaya pulp ratio (80:20), (70:30) and (60:40), citric acid 1 level according to acidity (0.3) and 3 level sugar (100gm, 110gm and 120gm) replicated thrice in RBD design. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameter on 9- point hedonic scale. Evolution of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, 60, 75 and 90 days of storage under different storage condition. RTS beverages mango and papaya were packed in glass bottles. The pH decrease with increase in the level of papaya juice and pH value of the sample composition 80:20), (70:30) and (60:40) after 90 days were observed 4.18, 4.15 and 4.14 respectively at room temperature. Key word: Mango, Papaya, Glass bottles, Mixed Fruit RTS Beverages and Ginger.