Thumbnail Image

Thesis

Browse

20222
Reset filters
Subject: Food Science and Technology × Author: Dolly × Start date: 2000 × Type: Thesis × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemRestricted
    Development of instant Khichdi mix using extrusion technology
    (Punjab Agricultural University, Ludhiana, 2022) Dolly; Baljit Singh
    “Khichdi” is an ancient Ayurvedic recipe which has been an integral part of Indian diet since ages. It is contemplated as a staple, well balanced and nutritionally wholesome meal that is an eminent source of nourishment in Ayurveda. Traditional foods like Khichdi are losing their place in our diet because of the lack in the availability of their pocket friendly convenience forms. Extrusion processing with versatile advantages is established as an attractive process that could be utilized for the instantization of such indigenous food products. So, the present research study was undertaken to explore the possibility of utilizing extrusion technology for the preparation of instant Khichdi mix in coherence with the standards outlined by Bureau of Indian standards, 1991. Seven improved and high yielding cultivars of rice (PR-114, PR-121, PR-122, PR-123, PR-124, PR-126 and PR-127) and one green gram cultivar (SML 668) were profiled in context of their dimensional, gravimetric, physico-chemical, technofunctional, and bio-functional and anti-oxidant properties. Followed by, the assessment of physicochemical, thermal, and rheological properties of rice cultivars with possible implications on their extrusion characteristics to screen them in context of their suitability for extrusion. Based on the investigated outcomes cultivar PR-122 was selected for the development of instant Khichdi mix. A response surface methodological approach was applied using Software Design expert version 13.0 (State-Ease Inc., Minneapolis, USA) to scrutinize the impact of various processing variables on process and product responses of instant rice and green gram. The indicated response ranges for optimization of instant rice were; Specific Mechanical Energy of (250-320 Wh/kg), expansion ratio of (2.90-3.20), bulk density of (207.46 – 392.78g/cc), water absorption index (6.52 – 8.41 g/g), water solubility index (26.984 – 33.803%), hydration power (250 – 305%), wettability (0.94 – 1.51min), hardness (159.74 – 165.72 N), breaking strength (42.78 – 51.32 N), L* value (65.04 – 75.12), a* value (2.7 – 3.14), and b* value (11.3 – 13.18). The optimized variables for instant rice and green gram were; feed moisture (1616.47 and 17-18%), screw speed (380-447 and 250-325rpm), and barrel temperature (139-150 and 147154ᵒC), respectively. Furthermore, in accordance with BIS 1991, the recipe for Khichdi was standardized (rice, green gram, edible fat i.e. ghee -8 g, salt - 4 g, cumin – 3.5 g, garlic – 2 g, and turmeric – 2.5 g). Five different blends having variable percentages of rice and green gram were prepared and analyzed for their physicochemical composition, In vitro starch, and protein digestibilities, bio-functional composition and antioxidant activities, microbial quality, and organoleptic quality. As per the results formulation with 60 % instant rice and 40% instant green gram was selected for a subsequent storage and shelf life study. Metallized polyester (90 μ) and polypropylene (75 μ) pouches were used for the comparative profiling of product’s shelf life (moisture content, water activity, free fatty acids, peroxide value, thio- barbituric acid values, and organoleptic quality (color, flavor, consistency, taste, and overall acceptance) for a period of 8 months. It was found that mixes packaged in metalized polyester were far more stable in comparison to polypropylene. Although the overall increase in peroxide value, fatty acid content and TBA values were nonsignificant, but the products in metallized polymer were found to be of superior in context of microbial and organoleptic qualities.
  • Thumbnail Image
    ThesisItemOpen Access
    Development of instant Khichdi mix using extrusion technology
    (Punjab Agricultural University, Ludhiana, 2022) Dolly; Baljit Singh
    “Khichdi” is an ancient Ayurvedic recipe which has been an integral part of Indian diet since ages. It is contemplated as a staple, well balanced and nutritionally wholesome meal that is an eminent source of nourishment in Ayurveda. Traditional foods like Khichdi are losing their place in our diet because of the lack in the availability of their pocket friendly convenience forms. Extrusion processing with versatile advantages is established as an attractive process that could be utilized for the instantization of such indigenous food products. So, the present research study was undertaken to explore the possibility of utilizing extrusion technology for the preparation of instant Khichdi mix in coherence with the standards outlined by Bureau of Indian standards, 1991. Seven improved and high yielding cultivars of rice (PR-114, PR-121, PR-122, PR-123, PR-124, PR-126 and PR-127) and one green gram cultivar (SML 668) were profiled in context of their dimensional, gravimetric, physico-chemical, technofunctional, and bio-functional and anti-oxidant properties. Followed by, the assessment of physicochemical, thermal, and rheological properties of rice cultivars with possible implications on their extrusion characteristics to screen them in context of their suitability for extrusion. Based on the investigated outcomes cultivar PR-122 was selected for the development of instant Khichdi mix. A response surface methodological approach was applied using Software Design expert version 13.0 (State-Ease Inc., Minneapolis, USA) to scrutinize the impact of various processing variables on process and product responses of instant rice and green gram. The indicated response ranges for optimization of instant rice were; Specific Mechanical Energy of (250-320 Wh/kg), expansion ratio of (2.90-3.20), bulk density of (207.46 – 392.78g/cc), water absorption index (6.52 – 8.41 g/g), water solubility index (26.984 – 33.803%), hydration power (250 – 305%), wettability (0.94 – 1.51min), hardness (159.74 – 165.72 N), breaking strength (42.78 – 51.32 N), L* value (65.04 – 75.12), a* value (2.7 – 3.14), and b* value (11.3 – 13.18). The optimized variables for instant rice and green gram were; feed moisture (1616.47 and 17-18%), screw speed (380-447 and 250-325rpm), and barrel temperature (139-150 and 147154ᵒC), respectively. Furthermore, in accordance with BIS 1991, the recipe for Khichdi was standardized (rice, green gram, edible fat i.e. ghee -8 g, salt - 4 g, cumin – 3.5 g, garlic – 2 g, and turmeric – 2.5 g). Five different blends having variable percentages of rice and green gram were prepared and analyzed for their physicochemical composition, In vitro starch, and protein digestibilities, bio-functional composition and antioxidant activities, microbial quality, and organoleptic quality. As per the results formulation with 60 % instant rice and 40% instant green gram was selected for a subsequent storage and shelf life study. Metallized polyester (90 μ) and polypropylene (75 μ) pouches were used for the comparative profiling of product’s shelf life (moisture content, water activity, free fatty acids, peroxide value, thio- barbituric acid values, and organoleptic quality (color, flavor, consistency, taste, and overall acceptance) for a period of 8 months. It was found that mixes packaged in metalized polyester were far more stable in comparison to polypropylene. Although the overall increase in peroxide value, fatty acid content and TBA values were nonsignificant, but the products in metallized polymer were found to be of superior in context of microbial and organoleptic qualities.