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The Development of whey based guava Juice Drink
(Department of Food Sciece & Technology College of Agriculture PAU, Ludhina, 1997) Gill, Vikas Singh; Grewal, K. S
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Effect of encapsulated vitamin E on shelf life of cookies
(Punjab Agricultural University, Ludhiana, 2017) Jasdeep Singh; Kamaljit Kaur
The 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.
Open Access
Process Development for Preparation of Toffee from Figs
(Punjab Agricultural University, Ludhiana, 2017) Kaul, Shivani; Rehal, Jagbir
Fig 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.
Open Access
Retention and storage stability of vitamin A and iron in fortified whole wheat meal
(Punjab Agricultural University, Ludhiana, 2017) Sharma, Manisha; Baljit Singh
Research 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.
Open Access
Development of instant vegetable soup mixes using extrusion technology
(Punjab Agricultural University, Ludhiana, 2017) Gandhi, Neeraj; Baljit Singh
The present investigation was undertaken to explore the possibility of using extrusion technology for development of Instant Vegetable Soup Mixes. Corn and potato starches were processed using co- rotating twin screw extruder at varying processing conditions as per the experimental design. Response surface methodology was used for optimization of the extrusion processing conditions and regression analysis was carried out to fit mathematical models to the experimental data. Feed moisture (14-18%), barrel temperature (125-175°C), screw speed (400-550 rpm) were chosen as the independent variables while specific mechanical energy (SME), bulk density (BD), expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), degree of gelatinisation (DG), in-vitro starch digestibility (SD), colour and viscosity were the product responses. All the processing conditions had significant influence on the extruded starches. Optimization results indicated that feed moisture of 17 and 18%, screw speed of 414 and 533 rpm and barrel temperature of 131 and 135°C would produce extruded corn and potato starches respectively of preferable functional properties as required for preparation of instant soup mixes. Instant Vegetable Soup Mixes were prepared by uniform blending of recommended levels of extruded corn and potato starches with other ingredients based on the sensory evaluation. Instant Vegetable Soup Mix contained extruded corn/ potato starch 50%, dried tomato/ mushroom powder 17.9%, skim milk powder 10%, sugar 10%, salt 10%, black pepper 2% and citric acid 0.1% (w/w). Reasonably higher degree of gelatinization and starch digestibility was achieved in the final product. The developed soup mix contains high protein, less fat and ash content with low cost when compared with the commercially available similar products. The product packed in aluminium laminates and stored at ambient storage conditions were found more stable and acceptable than packed in polyethylene for 6 months storage period.
Open Access
Biological Activation of Grains: Characterization, Functionality and Utilization
(Punjab Agricultural University, Ludhiana, 2017) Arashdeep Singh; Sharma, Savita
The present investigation was undertaken to study the biological activation of grains (Brown rice (PR 123), Sorghum (SL 44), Wheat (HD 2967), Pigeon pea (AL 201) and Barley (PL 426))for their characterization, functionality and utilization. Grains after steeping were subjected to biological activation for 12, 24, 36 and 48 h at 25, 30 and 35 oC. Steeping increased the moisture results in better germination capacity of grains. Physical characteristics as well as crude protein, fat, ash and fibre content of the grains of the grain were inversely affected by activation conditions. Biological activation increased the diastase enzyme activity and also activates the hydrolytic enzymes that act on starch and reducing its concentration and resulting in more sugars. Significant (p<0.05) decrease in the bulk density, water absorption capacity and swelling power of flour prepared from activated grains was observed due to enzymatic modification of starch. Gel consistency and oil absorption capacity of flour increase significantly (p<0.05) as the grain activation time increased from 12-48 h and temperature from 25 to 35 oC. Raw flour had lowest emulsion activity and stability as well as foaming capacity and stability, while increase in biological activation conditions significantly (p<0.05) enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was highest among all the samples which after grain activation were significantly reduced; however, biological activation increased the % syneresis due to enzymatic thinning of starch. Proteins were modified by action of enzymes during higher biological activation time and temperature conditions, which also results higher protein solubility. Least gelation concentration (LGC) increased as grain activation conditions progressed and highest LGC was observed after 48 h of grain activation at 35 oC. Increase in biological activation conditions enhanced the in vitro digestibility of starch and protein. Biological activation of grains for longer time period at higher temperature significantly increased the antioxidant activity, total phenolic and total flavonoid content. Similarly reducing power and metal chelating activity also enhanced as grain activation time increased from 12 to 48 h and temperature from 25 to 35 oC. Increased enzymatic activity during biological activation degrades the starch and thus lowers down the peak and final viscosity of grains and also lowers down the Lightness value of the grains. Biologically activated grains packed in high density polyethylene and stored at room temperature for up to 4 months showed considerable stability during their storage. Biologically activated grain were utilized at varying levels in pasta, cookies, flat bread and chapatti and the overall acceptability results showed that they were successfully utilized as functional ingredient at 10 to 15% levels in different products.
Open Access
Development of synbiotic drinks from finger millet and oats
(Punjab Agricultural University, Ludhiana, 2017) Ashwani Kumar; Amarjeet Kaur
The food habits have been changing throughout world and there is an increase in the demand of energy dense, nutrient rich, vegan, and wholesome foods with specific health benefits. Composite foods are trending due to their richness in nutrients and probiotics are preferred for their specific health benefits. Therefore, present work was carried out to develop a composite drink using finger millet (VL Manduaa 315), oats (Kent & Quaker brand oats) and double toned milk. All the raw materials were assessed for proximate composition. The effect of germination on finger millet was studied at 25° C for time intervals ranging from 0 to 96 hours for changes in functional properties, nutritional and anti-nutritional contents. Based on these changes, 84 hours/25 °C germination time was selected as best germination time and was used to carry out further studies. The process for the preparation of malt drink was standardized. Malt drink prepared with 60:40 of finger millet malt to oats with three times of water was selected best on basis of sensory acceptability. Response surface methodology (RSM) was used for the selection of malt drink and double toned milk for preparation of composite drink. On the bases of responses generated by software, 47:53 of malt drink to double toned milk was selected as best combination for the preparation of composite drink. To further enhance its nutritional and functional values, composite drink was flavoured with rose syrup and marigold powder. The prepared composite drink was high in total solids (22 percent), carbohydrates (16 percent), minerals (1.02 percent) and energy content (83 Kcal/100ml). It was low in fat (1.02%), cholesterol (2.67 mg/100 ml) and lactose (1.26 g/100ml) as compared to dairy milk. It also contained the good amount of health promoting components like, soluble dietary fibre (1.30 g/100 ml), beta-glucan (112 mg/ 100 ml) and anthocyanins (2.81 mg/100 ml) which are otherwise absent in dairy milk. The presence of dietary fibre made it good prebiotic and its application as a substrate for the growth of Lactobacillus bacteria viz. L. acidophilus, L. rhamnosus and L. casei revealed that the growth was higher in comparison to dairy milk. Storage studies further strengthen its claim to be used as a carrier for probiotic bacteria as it was capable to support bacterial life for more time as compared to dairy milk. The synbiotic drink prepared with L. acidophilus had best sensory characteristics and scored an average sensory score of 87.71 out of 100 on a composite sensory scale. Both, the products i.e. composite and synbiotic drinks required refrigerated storage and had a storage life of 60 days and 20 days, respectively at 4±2° C. The product is recommended as a health drink because it was rich in nutrients and had live probiotic bacteria in adequate amounts.
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Processing of selected varieties of Punjab Potato (Solanum tuberosum) to produce flakes and flour using hot air drying
(PAU Ludhiana, 2013) Shweta Goyal; Mahesh Kumar
Investigation were carried out to produce flakes and flour from potatoes. Two popular variety of potatoes in the state of Punjab namely Kufri Pukhraj and Kufri Jyoti were selected for this purpose. The raw potatoes procured from the local vegetable market were peeled, boiled in a microwave. A mash was produced by crushing boiled potatoes followed by dipping in 0.2%KMS solution for 1 hour to remove the sugars. The drained mashed potatoes were dried at 50°C, 60°C & 70°C in the layers of 5, 6 & 7 mm. The prepared mash was also dried in a solar dryer. It consumed about 900-1290 min to dry at 50°C & 70°C. Effective moisture diffusivity varied between 1.43x10-10 & 3.98 x 10-10 m2/sec for tray dried sample in comparison to 2.79 x 10-10 to 4.39x10-10 m2/s for solar dried. The prepared flakes were grounded to produce the flour that was stored in HDPE and LDPE pouches, Al laminate & glass bottles and kept at room temperature. The parameters like moisture content, colour, NEB, flavor etc. were estimated at regular interval of 15 days. The process parameters, temperature & thickness were optimized by RSM technique for the responses, namely rehydration ratio (RR), shrinkage ratio (SR), reducing sugar, swelling index (SI), starch content, colour (L value) and overall acceptability (OA). The vital values of these parameters were 1.83-2.8 (RR), 0.76-1.2 (SR), 0.012-0.189 (reducing sugar), 1.52-2.14 (SI), 5.82-6.45 (starch content), 47.4-53.12 (L value) and 7.06-7.52 (OA) respectively. The optimized values of temperature & thickness lie in the range of 61.27-58.44°C & 6.56-5.86 mm respectively for tray & solar dried, Kufri pukhraj & jyoti potato. From the study, it was concluded that the log model showed high adequacy of fit & best result was obtained for laminate packed potato flour.
Open Access
STUDIES ON DRYING BEHAVIOUR AND QUALITY OF GARLIC (Allium sativum L.) USING HYBRID DRYING TECHNIQUES
(PAU Ludhiana, 2013) Jaspreet Singh Grewal; M. S., Alam
Investigations were carried out to study the drying kinetics of garlic slices i.e 3mm size for selected hybrid drying techniques, convective-cum-microwave (CCM) and fluidized-cum-microwave (FCM). The experiments were conducted using completely randomized design (CRD) by varying drying parameters viz. KMS concentration (0.1-0.5 %), drying air temperature (55-75°C) and microwave power level (810-1350 W). The garlic slices were dried to 63(±1) % d.b moisture content by convective tray drying/fluidized bed drying and further dried up to 6(+1) % d.b by microwave drying. Five empirical models were fitted to the kinetics data of convective, fluidized and microwave drying and their adequacy of fit was investigated. Response surface methodology (RSM) was employed for optimization of drying process parameters for CCM and FCM drying using 3-factor Box-Wilson design. Optimization was done on the basis of minimum drying time, specific energy consumption, shrinkage ratio, texture (hardness), non enzymatic browning, maximum rehydration ratio, colour (L-value) and overall acceptability. Dried garlic flakes developed under optimized drying process conditions for both the hybrid drying techniques were packed in three packaging material (Aluminum, LDPE and HDPE bags) and stored under ambient condition (220C to 320C temperature, 45 to 55 % RH). In order to develop garlic flakes, the total drying time varied from 115 to 187.17 and 48 to 72.17 min for CCM and FCM drying respectively. The average effective diffusivity increased with increase in drying air temperature and power level. Among various models checked for their adequacy of fit to the experimental data of drying, the Two term exponential model for convective tray drying, logarithmic model for both fluidized bed and microwave drying were found to be the best fitted model representing the drying kinetics. The optimized drying process parameters obtained were: 0.5 % KMS concentration, 59.41ºC temperature and 810 W power level; 0.1 % KMS concentration, 63.92ºC temperature and 810 W power level for CCM and FCM drying respectively. The dried garlic flakes packed in Aluminum packs was adjudged to be the during three months storage period

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