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ThesisItem Open Access Development of instant vegetable soup mixes using extrusion technology(Punjab Agricultural University, Ludhiana, 2017) Gandhi, Neeraj; Baljit SinghThe 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.ThesisItem Open Access Biological Activation of Grains: Characterization, Functionality and Utilization(Punjab Agricultural University, Ludhiana, 2017) Arashdeep Singh; Sharma, SavitaThe 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.ThesisItem Open Access Development of synbiotic drinks from finger millet and oats(Punjab Agricultural University, Ludhiana, 2017) Ashwani Kumar; Amarjeet KaurThe 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.ThesisItem Open Access Drying And Viscoelastic Characterisation Of Sand Pear Slices(Punjab Agricultural University ;Ludhiana, 2004) Mahesh Kumar; Ghuman, B.S.ThesisItem Open Access Impact of supplementation of broccoli products (Brassica oleracea L var italica plenck) on blood glucose and lipid profile of non-insulin dependent diabetics(PAU, 2014) Madhu; Kochhar, AnitaNinety non-insulin dependent male diabetics in the age group of 40-60 years were selected. Fresh floret and leaves of broccoli were washed, blanched, dried, powdered and chemically analyzed for nutritional composition. Ten products, five with broccoli floret and five with broccoli leaf powder namely Missi Roti, Vegetable Dalia, Dhokla, Channa dhal and Barley snacks were developed and evaluated organoleptically. Incorporation of broccoli floret powder at 5-15% and broccoli leaves powder at 5-10% was highly acceptable in all five products. The selected subjects were divided into three groups I, II and III, each group having thirty subjects. The subjects of group I was given no treatment, group II was given 10 gm of broccoli floret and group III was given 10 gm of broccoli leaf powder in form of missi roti for a period of 3 months along with nutrition counselling. Subjects were imparted nutrition education regarding the disease, its dietary management, health benefits of broccoli and physical exercise. The mean energy, carbohydrates, protein and fat intake decreased significantly (P≤0.01) in the subjects of group II and III and a non significant decrease (P≤0.01) was seen in the subjects of group I. Significant (P≤0.01) percent reduction was observed in fasting blood glucose level by 17.2 and 11.7, post prandial glucose level by 14.1 and 11.9, total cholesterol 8.4 and 9.5, triglycerides 10.7 and 6.2, LDL-C 11.1 and 8.0, VLDL-C 10.5 and 9.4, and an increase in HDL-C 7.3 and 3.7 in the subjects of group II, and III . The ratio of total cholesterol to HDL-C reduced to 14.6, and 9.4 per cent and LDL- C to HDL-C reduced to 16.6 and 11.2 per cent in the subjects of group II, and III respectively whereas non significant changes were observed in the subjects of group I . There was also a significant decrease (P≤0.01) in the blood pressure of the subjects in group II and III and a non significant decrease (P≤0.01) was seen in the subjects of group I. There was a significant increase (P≤0.01) in KAP scores obtained by the subjects of group II and III and a non significant increase (P≤0.01) was seen in the subjects of group I. It can be inferred from the results that supplementation of brocoli floret and leaf powder along with nutrition counselling significantly improved the nutritional status of the diabetics.ThesisItem Open Access Simulated Transport Kinnow Packed In Polymeric Films(Punjab Agricultural University ;Ludhiana, 2001) Raghav, Pramod Kumar; Gupta, A. K.ThesisItem Open Access Modified Atmosphere Packaging Of Mangoes (Mangifera Indica L.) In Polymeric Films(Punjab Agricultural University; Ludhiana, 2002) Satish Kumar; Gupta, A. K.ThesisItem Restricted Thermal Performance Of Evaporatively Cooled Brick And Sand Store For Potatoes(Punjab Agricultural University; Ludhiana, 2002) Ashok, Kumar; Gupta, A. K.ThesisItem Restricted Optimization of Osmo-Cum- Microwave Dehydration Process for Oyster Mushrooms (Pleurotus sajor-caju)(PAU, 2014) Ramya, H.GInvestigations were carried out on “Optimization of Osmo-Cum-Microwave Dehydration Process for Oyster Mushrooms (Pleurotus sajor-caju)”. The effect of various independent process parameters on mass transfer kinetics (water loss and solute gain) was studied. These process variables include solution concentration (salt: 10–20%; salt-sugar: 15 – (45- 65) °B), solution temperature (30–60° C) immersion time (15–240 min) and solution to fruit ratio (4:1 to 8:1). Water loss and solute gain increased with solution temperature, solution concentration, duration of osmosis over the entire osmotic dehydration process. The moisture content reduced from 90.3 to 45 - 48 % (wb). Effective water diffusivity varied between 1.13 - 2.58 x 10-9 m2/s and 1.59 - 3.0x 10-9 m2/s, solute diffusivity between 3.92 - 9.9 x 10-10 m2/s and 9.44 x 10-10 - 1.02 x 10-9 m2/s respectively for mushrooms treated with salt and salt-sugar respectively. Power and Page models showed the highest adequacy of fit for osmotic dehydration of mushrooms treated with salt and salt-sugar solutions respectively. Optimum operating conditions found were: solution temperature – 45o C, immersion time – 53.54 min, salt concentration – 14.09% and solution to fruit ratio 6.08:1. Corresponding optimum values for mushrooms treated with salt solution were, 38.13, 2.1 and 36.02 (g/100 g initial mass) for water loss, solute gain and weight reduction respectively. Optimum operating conditions for mushrooms treated with salt-sugar were, solution temperature – 42.3° C, immersion time – 44.21 min, salt-sugar concentration – 15 %: 52.57° B and solution to fruit ratio 4.99:1. At these optimum values, water loss, solute gain and weight reduction was 41, 2.15 and 38.6 (g/100 g initial mass). Microwave dehydration of pre-osmosed mushroom was carried out at three power levels of 540, 810 and 1080 W. Moisture content of dehydrated mushroom reduced from 45 - 48 to 5.7 – 6 % (wb). Effective moisture diffusivities varied between 1.18 - 2.027x10-9 m2 /s and 1.29 - 2.65x10-9 m2 /s for mushrooms treated with salt and salt-sugar respectively. Logarithmic model showed the highest adequacy of fit for microwave dehydration in the both the cases. The quality of dehydrated mushrooms viz. colour, texture, rehydration ratio, shrinkage ratio and overall acceptability were analyzed for optimization of drying process variables. The optimum condition of microwave drying found were; microwave power level - 810W, L - 48.77, a - 4.41, b - 10.91, E - 10.24, hardness - 1639.56 g-f, chewiness - 429.05 g/cm2, RR - 1.94, SR - 0.93, aw - 0.461, ascorbic acid - 1.8 with an overall acceptability of 80.5 %, for dehydrated mushrooms treated with salt. For mushroom treated with salt-sugar, optimum conditions of microwave drying found were; microwave power level - 810 W, L - 46.66, a - 5.8, b - 15.74, E - 14.15, hardness - 1342.05 g-f, chewiness - 1270.97 g/cm2, RR - 1.89, SR - 0.93, aw - 0.453, ascorbic acid - 1.87 with an overall acceptability of 83 %. The best dried product obtained through optimization was packed in three materials viz; LDPE, HDPE and LAP and stored under refrigerated and ambient conditions for 3 months. The quality attributes of stored product like colour, texture, rehydration ratio, moisture content, water activity, ascorbic acid and overall acceptability were evaluated at 15 days interval. The dried mushrooms packed in laminated aluminium were found to be highly acceptable up to 3 months of storage.