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ThesisItem Open Access Effect of pretreatment drying method cooking medium on yield, quality and storability of potato sticks(Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, 2018) Kumar, Rahul; Kumar, VivakPotato (Solanum tuberosum L.) is one of the unique and most potential crops have high productivity, supplementing major food requirement in the world. It is rich in carbohydrates, proteins, phosphorus, calcium, vitamin C, β-carotene and has high protein calorie ratio. Drying is a process of removing water from food and agricultural products constitutes a significant portion of the processing activity for persons working in the food and agricultural processing industries.The frying is a process, in which physical, chemical and oreganoleptic properties of food changed, the main goal of deep fat frying is to maintain tenderized and crispy shapes. Oil content is one of the important quality attributes in fried products. In the present investigation drying and frying characteristics of potato sticks treated with Control (T1), blanching Citric acid @ 0.5% (T2), blanching Potassium meta-bisulfite @ 0.5% (T3), blanching Citric acid 0.5% + Potassium meta-bisulfite @ 0.5% (T4), Blanching (3-4 min) at 95 °C (T5) and dried under sun drying and tray drying and to study the frying kinetics and sensory during storage was done. Moisture content (% db) of potato sticks were found 497.01 before drying operation which last up to 6.50 % for sun drying and 5.67 % in case of tray drying. During sun drying it took about 10 to 11 hours to dry the different pretreated samples completely while in tray drying it took about 6 to 8 hours.During sun drying maximum % mass reductions (82.25) was observed in Sample T2 and T3, same things was observed in tray drying; while maximum % water loss (98.69) was observed in Sample T3during sun drying and in tray drying it was observed in Sample T3 but value was increased to 98.86. During frying of dried samples in mustard oil, maximum weight gain % for sun dried samples was found 15.49 in sampleT3 and for tray dried samples it was 16.90in sampleT2. During the phsico-chemical evaluation of fried samplesmaximum ascorbic acid content for sun dried samples was found 12.48 mg/100 gm and 12.44 mg/100 gm for tray dried samples in T4.Maximum ash content (%) for sun dried samples was found 2.15 % and for tray dried sample sit was 2.13 observed in sampleT1 at 0 day of storage.All the sensory parameters like colour, texture, flavor and overall acceptability attributes of fried samples dried under sun drying was found maximum for T4 at 0 days. Same pattern was seen for tray dried samples.ThesisItem Open Access Effect of pretreatment drying method cooking medium on yield, quality and storability of potato sticks(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE & TECHNOLOGY, MEERUT, 2018) Kumar, Rahul; Kumar, VivakPotato (Solanum tuberosum L.) is one of the unique and most potential crops have high productivity, supplementing major food requirement in the world. It is rich in carbohydrates, proteins, phosphorus, calcium, vitamin C, β-carotene and has high protein calorie ratio. Drying is a process of removing water from food and agricultural products constitutes a significant portion of the processing activity for persons working in the food and agricultural processing industries.The frying is a process, in which physical, chemical and oreganoleptic properties of food changed, the main goal of deep fat frying is to maintain tenderized and crispy shapes. Oil content is one of the important quality attributes in fried products. In the present investigation drying and frying characteristics of potato sticks treated with Control (T1), blanching Citric acid @ 0.5% (T2), blanching Potassium meta-bisulfite @ 0.5% (T3), blanching Citric acid 0.5% + Potassium meta-bisulfite @ 0.5% (T4), Blanching (3-4 min) at 95 °C (T5) and dried under sun drying and tray drying and to study the frying kinetics and sensory during storage was done. Moisture content (% db) of potato sticks were found 497.01 before drying operation which last up to 6.50 % for sun drying and 5.67 % in case of tray drying. During sun drying it took about 10 to 11 hours to dry the different pretreated samples completely while in tray drying it took about 6 to 8 hours.During sun drying maximum % mass reductions (82.25) was observed in Sample T2 and T3, same things was observed in tray drying; while maximum % water loss (98.69) was observed in Sample T3during sun drying and in tray drying it was observed in Sample T3 but value was increased to 98.86. During frying of dried samples in mustard oil, maximum weight gain % for sun dried samples was found 15.49 in sampleT3 and for tray dried samples it was 16.90in sampleT2. During the phsico-chemical evaluation of fried samplesmaximum ascorbic acid content for sun dried samples was found 12.48 mg/100 gm and 12.44 mg/100 gm for tray dried samples in T4.Maximum ash content (%) for sun dried samples was found 2.15 % and for tray dried sample sit was 2.13 observed in sampleT1 at 0 day of storage.All the sensory parameters like colour, texture, flavor and overall acceptability attributes of fried samples dried under sun drying was found maximum for T4 at 0 days. Same pattern was seen for tray dried samples.ThesisItem Open Access Effect of pretreatment drying method cooking medium on yield, quality and storability of potato sticks(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE & TECHNOLOGY, MEERUT, 2018) Kumar, Rahul; Kumar, VivakPotato (Solanum tuberosum L.) is one of the unique and most potential crops have high productivity, supplementing major food requirement in the world. It is rich in carbohydrates, proteins, phosphorus, calcium, vitamin C, β-carotene and has high protein calorie ratio. Drying is a process of removing water from food and agricultural products constitutes a significant portion of the processing activity for persons working in the food and agricultural processing industries.The frying is a process, in which physical, chemical and oreganoleptic properties of food changed, the main goal of deep fat frying is to maintain tenderized and crispy shapes. Oil content is one of the important quality attributes in fried products. In the present investigation drying and frying characteristics of potato sticks treated with Control (T1), blanching Citric acid @ 0.5% (T2), blanching Potassium meta-bisulfite @ 0.5% (T3), blanching Citric acid 0.5% + Potassium meta-bisulfite @ 0.5% (T4), Blanching (3-4 min) at 95 °C (T5) and dried under sun drying and tray drying and to study the frying kinetics and sensory during storage was done. Moisture content (% db) of potato sticks were found 497.01 before drying operation which last up to 6.50 % for sun drying and 5.67 % in case of tray drying. During sun drying it took about 10 to 11 hours to dry the different pretreated samples completely while in tray drying it took about 6 to 8 hours.During sun drying maximum % mass reductions (82.25) was observed in Sample T2 and T3, same things was observed in tray drying; while maximum % water loss (98.69) was observed in Sample T3during sun drying and in tray drying it was observed in Sample T3 but value was increased to 98.86. During frying of dried samples in mustard oil, maximum weight gain % for sun dried samples was found 15.49 in sampleT3 and for tray dried samples it was 16.90in sampleT2. During the phsico-chemical evaluation of fried samplesmaximum ascorbic acid content for sun dried samples was found 12.48 mg/100 gm and 12.44 mg/100 gm for tray dried samples in T4.Maximum ash content (%) for sun dried samples was found 2.15 % and for tray dried sample sit was 2.13 observed in sampleT1 at 0 day of storage.All the sensory parameters like colour, texture, flavor and overall acceptability attributes of fried samples dried under sun drying was found maximum for T4 at 0 days. Same pattern was seen for tray dried samples.ThesisItem Open Access Study on osmo-convective dehydration of papaya (Carica Papaya L.) slices and evaluation of quality during storage.(S.V.P.U.A. & T. Modipuram Meerut, 2018) Kumar, Vikrant; Singh, SinghA study was under taken on osmo-convective dehydration of papaya (Carica Papaya L.) slices (2.5×2.5×2.5 cm) and evaluation of quality during storage to see the impact of operating parameters on process kinetics. The studies were also carried out to evaluate the physico-chemical and sensory characteristics of the dried papaya slices. These slices were osmotically dehydrated in different sugar solution concentration (55oBrix and 65oBrix), solution to fruit ratio 5:1 process temperature 55oC for 30, 60, 90, 120, 150 and 180 minutes. The effect of process parameters during osmotic dehydration such as duration of osmosis, sugar concentration solution to fruit ratio and process temperature of syrup on water loss, mass reduction, solid gain and moisture content were studied. Drying curves were affected by the drying air temperature and osmotic dehydration as a pretreatment. The value of rehydration ratio of conventionally tray dried samples increased with increase in drying air temperature. The osmo-convective dehydration samples were found more acceptable than convective dried ones. The optimum moisture content was obtained 791.331 % (db) for T1 sample under tray dryer. Solid gain was found to be maximum range 7.99 % in T4 sample for 65oBrix. An increase of sugar concentration of osmosis increase water loss and solid gain. The mass reduction value was found maximum in T4 22.33 % at 65oBrix. The value of Rehydration Ratio was found maximum in T1 4.96 after 90 days storage periods. Key Words: Papaya, Osmotic Dehydration, Optimization, Convective Dehydration, Drying, Chemical Composition, Sensory Evaluation, Rehydration Ratio, Dehydration ratio, Moisture Content, RBD, Packaging HDPE, Anova.ThesisItem Open Access Development of multi-flour Noodles and their quality assessment during storage(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE & TECHNOLOGY, MEERUT, 2018) Sunil; Chauhan, NeelashThe present investigation was carried out to develop multi-flour noodles and packaged in HDPE. Multi-flours were prepared by blending wheat flour with soy bean flour, carrot powder, mushroom powder and apple pomace powder.The word noodle is derived from the German language word Nudel (noodle). In 1958, Momofuku Ando invented "CHICKEN RAMENTM", the world's first instant noodle product. The research was conducted to formulate a nutritious, protein enriched, and convenient instant noodle product. The multi-flour noodles T50 containing highest amount of protein, ash, crude fiber, iron, calcium content compare to control and other noodles in HDPE at 60 days storage periods. Sensorial attributes colour, taste, flavour, texture and overall acceptability were analysed just after preparation and during storage periods. The cooking properties of multi-flour noodles were found highest in T50treatment. The functional properties of composite flour like Swelling capacity, gelatinization temperature, emulsion activity, emulsion stability and foam capacity were increased with increase in the incorporation of other flours with wheat flour. All the data of study were also statistically analyzed by using Randomized Block Design (RBD) with the help of OPSTAT software. Key Words: Noodles, Wheat flour, Apple pomace powder, Mushroom Flour, Carrot powder, Protein,Ash, Fat, Crude fibre, Iron, Calcium, RBD, Packaging HDPEThesisItem Open Access To study the drying kinetics of cauliflower and evaluation of functional properties(Sardar Vallabh Bhai Patel University of Agriculture & Technology, Meerut, 2018) PINKOO SINGH, PINKOO; Singh, B.R.Cauliflower (Brassica oleracea) is a cool-season crop in the crucifer family. While it is closely related to broccoli and cabbage, cauliflower is more exacting in its environmental requirements than other cole crops. The present investigation having two parts, in the first part studies were carried out to determine the drying kinetics (Moisture content wb% & db%, dehydration ratio, average drying rate, etc.) of cauliflower under cabinet tray drying (50 0C, 60 0C and 70 0C) and greenhouse type solar drying (avg. temp. 46 0C). In the second part of investigation study was carried out to see the functional properties of powder developed from dehydrated cauliflower. Sensory evaluation of the developed cauliflower powder was also done during storage period at interval of 0, 30, 60, 90 and 120 days. From the study, it can be concluded that solar drying took more time to dry the sample than tray dryer. The Moisture content decreased with increase in time and drying temperature. The curves of drying rate were non linear. In some cases minor increment were also seen in drying rate at later stage of drying due to gain of moisture during weighing process. pH & protein of control samples were found high during storage among all tray dried samples. Ash content of blanched + steeped samples was found higher during storage among all tray dried samples except samples dried under 50 °C where control samples was found higher. It is observed that for each samples the rate of water absorption was highest during the initial stages, and decreased gradually as moisture content approaches saturation. During sensory evaluation, overall acceptability of control samples dried under tray dryer @60 °C was find higher and during solar drying blanched samples were find higher during storageThesisItem Open Access Formulation and Development of Energy Bar and its Qualitative Assessment(Sardar Vallabh Bhai Patel University of Agriculture & Technology, Meerut, 2018) Prince; Singh, B.R.Present investigation was carried out to develop the energy bars from the multi grain flakes and fruits flakes with nuts. Multi grain flakes were prepared by blending quinoa flakes with corn flakes and fruit flakes of pine apple. Pineapple flakes and nuts (almond, walnut, and pistachio) were in constant amount (5g of each). Extract of tulsi, lemongrass was added only 3 ml to each sample except control sample. For the preparation of energy bars (T0 to T5) quinoa flakes with corn flakes, pineapple flakes, walnut, almond, pistachio, TGLE, and binding syrup in ratios of 32.5:32.5:0:0:0:0:0:35, 27.5:14.5:5:5:5:5:3:35, 22.5:15.5:5:5:5:5:3:35, 17.5:24.5:5:5:5:5:3:35, 12.5:29.5:5:5:5:5:3:35 and 7.5:34.5:5:5:5:5:3:35 respectively and packaged in low density polyethylene packaging. The physico-chemical properties like pH, moisture, ash, protein, fat, crude fiber, carbohydrate, Total sugar, energy, fatty acid profile, Vitamins (A, B complex, C and E), and minerals (Fe, Zn, Ca, Mg, Cu, Na, K, P, Mn) of ingredient as well as energy bars were determined using standard procedures. Microbiological properties like Total plate count, Yeast & Mold, Salmonella, Coliform and E.coli also were determine for energy bars by using standard procedures. A small-scale standardized procedure was used for energy bars manufacturing. Based on the blending proportions of quinoa flakes with corn flakes, pineapple flakes and nuts respectively was mixed using hand blender machine at Name : Prince I.D. No. : 1005/15 Semester and year of admission : 1st semester 2015-16 Degree : Doctor of Philosophy Major : Agricultural Process and Food Engineering Department Degree awarding university : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Formulation and Development of Energy Bar and its Qualitative Assessment Name of advisor : Dr. B.R. Singh lowest speed until a homogenous mix was achieved. Then, in the homogenized flakes TGLE was added and then complete blend mix with binding agent until homogenous mix was achieved. After that energy bar mix spread on a plate and cut into shape of bars according to desired shape and size. After that energy bars were cooled to room temperature, packaged and stored under ambient condition and refrigerator condition. The physico-chemical, microbiological properties and sensorial attributes of energy bars were analyzed just after preparation and during storage of 30, 60 and 90 days under ambient condition and refrigerator condition packaged in low density polyethylene. All the data of study were also statistically analyzed by using Randomized Block Design (RBD) with the help of OPSTAT software. The physico-chemical properties of flakes (Quinoa, Corn, Pineapple) viz., moisture, ash, protein, fat, crude fiber, carbohydrate, Total sugar, energy, fatty acid profile, Vitamins (A, B complex, C and E), and minerals (Fe, Zn, Ca, Mg, Cu, Na, K, P, Mn) observed and found to be significant at p<0.05 level of significance. The present study revealed that the energy bars made from composite ingredients T1 containing quinoa flakes (27.5%) with corn flakes (14.5%), pineapple flakes (5%), almonds (5%), walnut (5%), pistachio (5%), TGLE (3%) honey (15%) and jaggery (20%) was observed rich in protein and fat content and energy along with good mineral and vitamin content. On the other side T2 score higher overall acceptability in organoleptic score in LDPE during storage of 90 days with refrigerator storage which is followed by T1 second highest score for protein and fat content and energy along with good mineral and vitamin content and overall acceptability . All types of energy bars were made from T0, T1, T2, T3, T4, and T5 acceptable after 90 days of storage in LDPE with room and refrigerator condition.ThesisItem Open Access Formulation and Development of Energy Bar and its Qualitative Assessment(Sardar Vallabh Bhai Patel University of Agriculture & Technology, Meerut, 2018) Prince; Singh, B.R.Present investigation was carried out to develop the energy bars from the multi grain flakes and fruits flakes with nuts. Multi grain flakes were prepared by blending quinoa flakes with corn flakes and fruit flakes of pine apple. Pineapple flakes and nuts (almond, walnut, and pistachio) were in constant amount (5g of each). Extract of tulsi, lemongrass was added only 3 ml to each sample except control sample. For the preparation of energy bars (T0 to T5) quinoa flakes with corn flakes, pineapple flakes, walnut, almond, pistachio, TGLE, and binding syrup in ratios of 32.5:32.5:0:0:0:0:0:35, 27.5:14.5:5:5:5:5:3:35, 22.5:15.5:5:5:5:5:3:35, 17.5:24.5:5:5:5:5:3:35, 12.5:29.5:5:5:5:5:3:35 and 7.5:34.5:5:5:5:5:3:35 respectively and packaged in low density polyethylene packaging. The physico-chemical properties like pH, moisture, ash, protein, fat, crude fiber, carbohydrate, Total sugar, energy, fatty acid profile, Vitamins (A, B complex, C and E), and minerals (Fe, Zn, Ca, Mg, Cu, Na, K, P, Mn) of ingredient as well as energy bars were determined using standard procedures. Microbiological properties like Total plate count, Yeast & Mold, Salmonella, Coliform and E.coli also were determine for energy bars by using standard procedures. A small-scale standardized procedure was used for energy bars manufacturing. Based on the blending proportions of quinoa flakes with corn flakes, pineapple flakes and nuts respectively was mixed using hand blender machine at Name : Prince I.D. No. : 1005/15 Semester and year of admission : 1st semester 2015-16 Degree : Doctor of Philosophy Major : Agricultural Process and Food Engineering Department Degree awarding university : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Formulation and Development of Energy Bar and its Qualitative Assessment Name of advisor : Dr. B.R. Singh lowest speed until a homogenous mix was achieved. Then, in the homogenized flakes TGLE was added and then complete blend mix with binding agent until homogenous mix was achieved. After that energy bar mix spread on a plate and cut into shape of bars according to desired shape and size. After that energy bars were cooled to room temperature, packaged and stored under ambient condition and refrigerator condition. The physico-chemical, microbiological properties and sensorial attributes of energy bars were analyzed just after preparation and during storage of 30, 60 and 90 days under ambient condition and refrigerator condition packaged in low density polyethylene. All the data of study were also statistically analyzed by using Randomized Block Design (RBD) with the help of OPSTAT software. The physico-chemical properties of flakes (Quinoa, Corn, Pineapple) viz., moisture, ash, protein, fat, crude fiber, carbohydrate, Total sugar, energy, fatty acid profile, Vitamins (A, B complex, C and E), and minerals (Fe, Zn, Ca, Mg, Cu, Na, K, P, Mn) observed and found to be significant at p<0.05 level of significance. The present study revealed that the energy bars made from composite ingredients T1 containing quinoa flakes (27.5%) with corn flakes (14.5%), pineapple flakes (5%), almonds (5%), walnut (5%), pistachio (5%), TGLE (3%) honey (15%) and jaggery (20%) was observed rich in protein and fat content and energy along with good mineral and vitamin content. On the other side T2 score higher overall acceptability in organoleptic score in LDPE during storage of 90 days with refrigerator storage which is followed by T1 second highest score for protein and fat content and energy along with good mineral and vitamin content and overall acceptability . All types of energy bars were made from T0, T1, T2, T3, T4, and T5 acceptable after 90 days of storage in LDPE with room and refrigerator condition.ThesisItem Open Access Development and Assessment of Functional Properties of Turnip Powder and Incorporating as an Ingredient in Multi- Flour Noodles(Sardar Vallabh Bhai Patel University of Agriculture & Technology, Meerut, 2018) Kumar, Kapil; Chandra, SureshPresent investigation was carried out to develop multi flour noodles from the multi flours. Multi flours were prepared by blending wheat flour with kidney bean flour, cowpea flour, turnip flour and cauliflower flour in ratios of 100:0:0:0:0, 90:2.5:2.5:2.5:2.5, 80:5:5:5:5, 70:7.5:7.5:7.5:7.5, 60:10:10:10:10 and 50:12.5:12.5:12.5:12.5, respectively and packaged in pet jar and low density polyethylene packaging for noodles development. The functional properties swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density and physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium, potassium, carbohydrate and energy of ingredient as well as multi flours were determined using standard procedures. A small-scale standardized procedure was used for noodle manufacturing. Based on the blending proportions of wheat flour with kidney bean, cowpea, turnip and cauliflower flour respectively was mixed using electric dough mixer machine at lowest speed until a homogenous mix was achieved. Then, on the homogenized flour water was added, mixed until the dough had an adequate consistency. The dough which were prepared than using a noodles maker machine for making a noodles after that noodles were steamed and dried, cooled to room temperature, packaged and stored under ambient condition. The cooking properties Cooking loss, swelling index, water absorption, cooking yield, optimum cooking time were analysed just after preparation of noodles and physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium and potassium and sensorial attributes colour, taste, flavor, texture and overall acceptability of noodles were analyzed just after preparation and during storage of 30, 60 and 90 days under ambient condition packaged in pet jar and I.D. No. : 1003/14 Semester and year of admission : 1st semester 2014-15 Degree : Doctor of Philosophy Major : Agricultural Process and Food Engineering Department Degree awarding university : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Development and Assessment of Functional Properties of Turnip Powder and Incorporating as an Ingredient in Multi-Flour Noodles Name of advisor : Dr. Suresh Chandra 182 low density polyethylene. All the data of study were also statistically analyzed by using factorial Randomized Block Design (RBD) with the help of OPSTAT software. The physico-chemical properties of composite flours viz., ash, crude fibre, calcium, sodium, potassium, carbohydrate increased significantly with increase in the incorporation of kidney bean, cowpea, turnip and cauliflower flour with wheat flour. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, foam stability, gelatinization temperature and bulk density were increased with increase in the incorporation of other flours with wheat flour. The present study revealed that the noodles made from composite flour W90 containing wheat flour (90%) with kidney bean (2.5%), cowpea (2.5%), turnip (2.5%) and cauliflower (2.5%) was observed rich in protein and fat content along with good cooking properties have like cooking time and cooking loss, higher overall acceptability organoleptic score in LDPE during storage of 90 days. All types of noodles were made from W80, W70, W60, W50 as well as wheat flour also acceptable after 90 days of storage in LDPE and pet jar.
