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ThesisItem Restricted Effect of encapsulated vitamin E on shelf life of cookies(Punjab Agricultural University, Ludhiana, 2017) Jasdeep Singh; Kamaljit KaurThe present study was conducted to evaluate the effect of encapsulated vitamin E on shelf life of cookies. Vitamin E was taken in two forms: synthetic and natural form i.e α-tocopherol and wheat germ oil respectively. Encapsulation parameters were optimized for encapsulation of α-tocopherol using combination of sodium alginate (0.5, 1.0, 1.5 and 2.0 %) as primary wall material and pectin (2.0%) as filler with syringe method of encapsulation. The optimum conditions were selected on the basis of encapsulation efficiency, shape, size, bulk density, yield and swelling index. The encapsulation efficiency of α-tocopherol in microencapsules produced under optimal conditions was 55.6% using sodium alginate 1.5 % w/v and pectin 2.0 % w/v. Encapsules were prepared with enapsulator by using optimized conditions and were compared with the encapsules prepared by syringe method. The results indicated that best encapsulation efficiency was observed in encasules prepared by encapsulator. Similarly wheat germ oil was encapsulated and cookies were prepared by selecting five treatments i.e. WGO-L, WGO-E, E1, E2and E3 and compared with control. Prepared cookies were evaluated for spread ratio, force to rupture and organoleptic parameters. Significant variations were observed for spread ratio and organoleptic parameters. Force to rupture was observed least in WGO-L treated cookies. For shelf life studies, cookies were packed in aluminium laminates, kept under ambient conditions and were analyzed after 15 days interval up to 4 months for moisture content, vitamin E retention, antioxidant activity, free fatty acid, peroxide value, total plate count and overall acceptability. Statistically significant results were found in all the treatments on storage. Moisture content was observed increased with increase in storage period but increase was minor. Vitamin E was observed retained in all treated cookies except WGO-L and was found maximum in E3 treated cookies upto 4 months of storage period. Peroxide value was found nil in treated cookies whereas free fatty acid formation was observed very less in treated cookies as compared to control. Treated cookies showed good antioxidant activity and total plate count was observed least in E3 treated cookies. Overall acceptability showed good acceptance of cookies up to 4 months of storage. The results concluded that encapsulated vitamin E enhances the antioxidant activity and thus shelf life and nutritive value of cookies.ThesisItem Open Access Process Development for Preparation of Toffee from Figs(Punjab Agricultural University, Ludhiana, 2017) Kaul, Shivani; Rehal, JagbirFig is emerging as an important functional food because of its high nutritional and medicinal values. Fig is considered to be an important source of dietary fiber, vitamins and various useful minerals like Iron, Calcium, Magnesium, Copper, etc. Confectionery products due to their sweet taste and flavour are enjoyed worldwide and by all age groups. Fruit toffees contain nutrients like vitamins and minerals present in the original fruit and are nutritionally superior to milk based toffees. The present study was carried out to develop and standardize technology for preparation of fig toffees. Six types of toffee blends were prepared with the replacement of fig in the amount of 0%, 10%, 20%, 30%, 40% and 50%. It was found that toffee containing 30% fig pulp was most desirable and was kept for storage studies. Product was analyzed at an interval of 30 days to assess physico-chemical and organoleptic changes undergoing in the product. It was found that product contained crude fiber content of 2.890 per cent, protein 3.973 per cent, fat 9.877 per cent, phenolic compounds 153.253 GAE mg per 100 g, antioxidants 2460.620 per cent inhibition activity per 100g and flavonoids 15.110 mg per 100 g. Fig toffee was also found to be a good source of minerals like Calcium (235.4 mg per g), Iron (2.945 mg per g), Potassium (356.5 mg per g), Magnesium (41.93 mg per g), Sodium (157.1 mg per g) and Phosphorus (171.3 mg per g). Storage studies revealed that product was stable during three months storage study period.ThesisItem Open Access Retention and storage stability of vitamin A and iron in fortified whole wheat meal(Punjab Agricultural University, Ludhiana, 2017) Sharma, Manisha; Baljit SinghResearch study was conducted to study the retention and stability of vitamin A and iron in naturally and chemically fortified whole wheat meal. Carrot, spinach and sweet potato were used as sources for natural fortificant. The whole wheat meal was fortified using retinyl acetate and NaFeEDTA as chemical fortificant for vitamin A and iron, respectively. Natural fortificants were added at 10 per cent level, whereas chemical fortificants viz., retinyl acetate @ 7 ppm and iron @ 40 ppm were incorporated in whole wheat meal. The fortified samples were packed in polypropylene and laminates and kept at 25ºC and 40ºC for four months. The physico-chemical quality parameters were assessed at monthly interval. A significant variation ushered in the retention and stability rates of micronutrients. During storage the amount of vitamin A decreased upto 30 to 32 per cent in the samples fortified with natural fortificants and 20-25 per cent in chemically fortified samples. The naturally fortified samples exhibit 68-70 per cent retention for vitamin A after four months. The overall loss of about 7 per cent for iron in both naturally and chemically fortified samples was recorded after storage of four months at 25ºC and 40ºC. The addition of ascorbic acid as antioxidant showed nonsignificant effect on retention of vitamin A. Among the two packaging materials the retention of vitamin A was better in laminates compared to polypropylene. Lower temperature of storage resulted in better retention of vitamin A. There are considerable losses for vitamin A during storage due to oxidation.