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Assessment of extrusion behaviour of white maize
(Punjab Agricultural University, Ludhiana, 2019) Arshdeep Singh; Baljit Singh
The present investigation was undertaken to explore the assessment of extrusion behaviour of white maize and their characterization. Response Surface Methodology (RSM) was used to optimize the extrusion process of white maize based extruded products. Central composite rotator design (CCRD) of response surface methodology was explored to evaluate the effects of independent variables, namely feed moisture content (14-18%), screw speed (400-550) and barrel temperature (125-175℃) on product responses specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI). White maize was subjected to extrusion by co-rotating twin screw extruder at varying processing conditions as per the central composite rotatable design. All the processing conditions had significant impact on product responses. Multiple regression equations were obtained to describe the effects of each variable on product responses. The product responses were most affected by change in feed moisture content, barrel temperature and to lesser extent by screw speed. The negative coefficient of moisture and temperature describes that the value of SME declined with increase of these two variables. Barrel temperature was found to elevate the expansion ratio and water solubility index. Optimization studies resulted in 12.50-16.2 % of feed moisture content, 145℃ of barrel temperature and 360-595 rpm of screw speed as optimum variables to produce acceptable white maize snacks. The products were stored for three months and were found acceptable at the end of three months.
Open Access
Development of Extruded Products from Glutinous rice (Oryza sativa var. glutinosa)
(Punjab Agricultural University, Ludhiana, 2019) Lalmuanpuia, C.; Baljit Singh
The present research work was conducted to explore the utilization of glutinous rice for development of hot and cold extruded products. A screening experiment was conducted for comparison between glutinous and regular non-glutinous varieties of rice for their suitability of for development of hot and cold extruded products including snacks, porridge and pasta. Optimization of the most suitable selected variety for snacks and porridge is conducted using response surface methodology (RSM) at five central composite rotatable design. Experimental design with feed moisture (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) as independent variables produce 20 runs of combinations. The product responses obtained which includes specific mechanical energy (SME), bulk density, expansion ratio, water absorption index (WAI), water solubility index (WSI) and hardness were analysed using RSM to investigate the effect of varying processing conditions. The responses were significantly affected by changes in the processing condition. The optimised processing conditions for development of extruded snacks were 14 – 15.5 % feed moisture, 445 - 550 rpm screw speed at optimum barrel temperature of 1460C. And the optimised processing conditions for development of porridge were 14 – 14.8 % feed moisture, 470- 495 rpm screw speed at optimum barrel temperature of 1400C. Validation of the model and its adequacy in predicting optimum processing conditions was proven by comparing the predicted values of responses given by the model and the actual values obtained, which do not have variation more than 5% proving validity of the model. Glutinous rice based pasta with acceptable cooking quality can be produced by supplementation with xanthan gum (2%), vital gluten (6%) and pre-gelatinized flour from high amylose varieties (30%). The optimized extruded snacks and porridge were kept for storage studies and are found to be acceptable till the six months period. However, there were slight increase in moisture content, water activity, hardness and minute changes in the color of the stored samples. Glutinous rice containing low amylose resulted in superior expansion which is more desirable in expanded extruded snacks and porridge.
Open Access
Utilization of lemongrass for shelf life extension and flavor enhancement of cookies
(Punjab Agricultural University, Ludhiana, 2019) Amandeep Kaur; Amarjeet Kaur
Study was carried out on “Utilization of lemongrass for shelf life extension and flavor enhancement of cookies”. Lemongrass was procured from department of Agronomy, washed, sliced and dried at two temperatures i.e. 35 and 500C for 16-18 hrs. Drying temperature which was selected was 500C for 16-18 hours. Lemongrass was ground into powder and analyzed for proximate composition, total phenols and phytochemicals. It was found to contain 8.1% moisture, 9.01% ash, 1.31% fat, 8.6% protein, 7.36% fibre and 65.28% carbohydrates. Total phenol content of powder was 0.13 g/100g as GAE gallic acid equivalent and flavonoids ranged from 0.49 g/100 g powder. The powder was incorporated in cookies at 0, 2.5% and 5% levels. Cookies containing 2.5% of lemongrass powder were found best on sensory evaluation scores. Cookies were stored in high density polyethylene (HDPE) for a period of 6 months. During this period changes in free fatty acid (FFA), moisture content, water activity (aw) and peroxide value (PV) were recorded. Although there was non significant increase in these constituents but cookies were found acceptable only upto 2 months organoleptically. The estimated cost for the cookies was Rs. 211.21/kg and Rs. 211.71/kg, respectively for 2.5 and 5% level of lemongrass incorporation as compared to Rs.210.71/kg for the control.
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Development of oat bran incorporated probiotic kulfi
(Punjab Agricultural University, Ludhiana, 2018) Saini, Mehak; Jaspreet Kaur
Kulfi was prepared from milk standardized to 5.5 per cent fat. Oat bran was given various pre-treatments i.e. size reduction, roasting and cooking before incorporating in kulfi mix. It was varied from 1.5 to 5 per cent of kulfi mix. The total solids, fat, protein, ash and carbohydrate content increased significantly (p≤0.05) on increasing the level of oat bran. Kulfi samples with 1.5 per cent roasted, unground and cooked oat bran had the highest overall acceptability scores .Crude fibre, NDF, ADF, ADL, hemicellulose and cellulose content increased significantly (p≤0.05) on adding oat bran. Kulfi mix was inoculated with probiotic culture i.e. Lactobacillus casei at 2 to 4 per cent of the kulfi mix. Viscosity of the kulfi mix and pH decreased, while acidity and viable probiotic count increased significantly (p≤0.05) on increasing the level of Lactobacillus casei. Based on sensory acceptability, kulfi with 2 per cent Lactobacillus casei had the highest overall acceptability. Further, blending of kulfi mix with yoghurt was done at 10,20 and 30 per cent levels. On increasing the level of yoghurt blending, all proximate attributes decreased significantly (p≤0.05). Hardness decreased significantly (p≤0.05) on adding oat bran, yoghurt and L.casei. Probiotic kulfi with elaichi flavor had high consumer acceptability. Total solids, pH, first drip time and overall acceptability scores decreased, while acidity and melting rate increased significantly (p≤0.05)with storage at-18±1°C. Based on sensory evaluation, kulfi containing probiotic culture was found acceptable upto 28 days. Probiotic viability decreased on storage, but remained above 106cfu/ml.
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Preparation of baby corn soup mix from by-products of an industry
(Punjab Agricultural University, Ludhiana, 2018) Vipandeep Singh; Kamaljit Kaur
The investigation was undertaken to study the development of technology for baby corn soup mix. Cut pieces of baby corn were generated as waste were procured from Field Fresh Foods Pvt. Ltd. Ladhowal, Ludhiana and were dried at 50±2 °C for 24 hours in try drier. Further, it was grinded to fine powder and sieved and packed in HDPE. Baby corn powder was evaluated for the physico-chemical composition and functional properties. Response surface methodology was used for optimization of corn flour (40-45%), salt (8-12%) and mango powder (10-20%) while, keeping other ingredients like baby corn powder, onion powder, garlic powder, cumin, black pepper, coriander and sugar constant in ratio of 20:2:2:1:1:1:6 for preparation of baby corn soup mix. Further, four formulations were prepared using different level of baby corn powder in ratio of 10:20:30:40 and simultaneously altering corn flour in ratio of 22:32:42:52 while preparing baby corn soup mix. These formulations were analyzed for physico-chemical composition, functional properties, pasting properties, colour and sensory evaluation. Selected formulation was stored in aluminum laminates and stored under ambient conditions. This was analyzed for antioxidant activity, moisture, viscosity, pH, total plate count, water absorption index and sensory score. The significant changes were observed for all the characteristics during storage. The declining trend was observed in antioxidant activity, water absorption index, pH and sensory score of baby corn soup mix during storage and total plate count, moisture and viscosity was found increasing with the increase in period of storage. Among all the four formulations, the formulation containing 20% baby corn powder was selected best on basis of physico-chemical, functional and sensory scores and had shelf life of five months.
Open Access
Technological evaluation of milk protein powders in low sugar and sugar free baked products
(Punjab Agricultural University, Ludhiana, 2018) Karnatak, Kajal; Bajwa, Usha
The investigation was aimed to optimize the formulation of low-sugar and sugar-free baked items (cookies and muffins) incorporating milk protein powders and to study the physico-chemical properties, sensory characteristics and shelf life of these. Sugar was substituted with stevia along with the addition of milk protein powders i.e. skim milk powder (SMP), whey protein concentrate (WPC) and milk protein concentrate (MPC). The quantity of stevia incorporation was equivalent to impart sweetness as of 100 per cent sugar. In low sugar formulations, 25 to 75 per cent and in sugar free formulations 100 per cent of sugar was substituted with stevia powder. Sugar replacement resulted in light brown color, higher spread and reduced hardness in cookies than control. Muffins containing stevia were light brown, lower in volume and more firm than those with added sugar. The overall acceptability of cookies and muffins decreased significantly (p<0.05) with augmented sugar substitution. The incorporation of milk protein powders at a level from 5 to 20 per cent significantly (p<0.05) increased protein and ash content of both the sugar free baked items. There was an improvement in color and reduction in spread and hardness of cookies except for SMP. Milk protein powder incorporation significantly improved volume and browning and reduced firmness of muffins. A level of 10 per cent of SMP, WPC and MPC was found to be optimal for the production of sugar free baked items with superior sensory characteristics. During storage of cookies under ambient conditions, there was a significant increase in moisture content, water activity, free fatty acids and peroxide value and decline in hardness in both HDPE and aluminium laminates. The cookies remained highly acceptable even after 90 days. During storage of muffins, the free fatty acids, peroxide value and firmness got amplified whereas aw and moisture content plummeted. The milk protein powder incorporated muffins in LLDPE packaging had a shelf life of 6 and 9 days under ambient conditions respectively without and with potassium sorbate.
Open Access
Technological evaluation of roasted chicory root powder as fat replacer in mayonnaise and muffins
(Punjab Agricultural University, Ludhiana, 2018) Sukirti; Amarjeet Kaur
Technological evaluation of roasted chicory root powder as fat replacer was done in mayonnaise and muffins. Chicory roots were procured, washed, sliced and dried overnight to a temperature of less than 60°C in a cabinet drier. The dried roots were subjected to size reduction in a cyclotech mill and converted into powder. The chicory root powder was analyzed for various properties and was found to be rich in inulin, dietary fiber, total phenols and mineral elements. Roasting of the resultant powder at different temperature and time combinations was done. The L*a*b* values were used to select the best suited powder for mayonnaise and muffins. Mildly roasted powder (130°C/10 mins.) was selected for mayonnaise and severely roasted powder (170°C/ 30 mins.) was selected for muffins. Mayonnaise was prepared by replacing fat with roasted chicory root powder at the levels 0 to 10 per cent. Mayonnaise with 5 per cent replacement of fat with roasted chicory root powder was found to be the best. The selected formulation of mayonnaise was packed in plastic jars and stored at ambient and refrigerated condition till the product became unacceptable so as to study the shelf life of the product. Periodic changes in the free fatty acid content, peroxide value, total acidity, pH, total plate count, viscosity and overall acceptability were recorded. The low fat mayonnaise can be stored upto 60 days with or without preservative under both ambient and refrigerated condition. Similarly, muffins were prepared by replacing fat with roasted chicory root powder at the levels 0 to 30 per cent. Based on the baking, textural and organoleptic evaluation, muffins with 20 per cent replacement of fat with roasted chicory root powder were found to be the best. The selected formulation of muffins were packed in low density polyethylene and stored at ambient and refrigerated condition till the product became unacceptable. Low fat muffins with or without preservative can be stored at ambient condition upto 7 days while under refrigerated condition can be stored upto 35 days. With the replacement of fat with roasted chicory root powder, a net fat reduction of 16.34 per cent and 53.86 per cent was observed in mayonnaise and muffins respectively. Estimated costs for low fat mayonnaise and muffins were 355 Rs/kg and 182 Rs/kg respectively. Economically, both the products were found to be profitable as compared to their respective market counterparts.
Open Access
Development of functional fermented milk beverage (lassi) incorporating sugarcane juice
(Punjab Agricultural University, Ludhiana, 2018) Amrinder Singh; Bajwa, Usha
The present investigation was undertaken with the objective to optimize the formulation and processing conditions of functional lassi sweetened by incorporating sugarcane juice. Milk was transformed into dahi using Lactococcus lactis subspp. cremoris under standard conditions. The level of milk fat content varied from 0 to 4.5 per cent, skim milk powder (SMP) addition from 0 to 3 per cent and sugarcane juice incorporation from 10 to 60 per cent. The optimized magnitude of variables for the preparation of functional lassi was found to be 4.5 per cent fat in milk, 2 per cent skim milk powder (SMP) and 40 per cent sugarcane juice. The lassi samples prepared thereof were packaged in high density polyethylene (HDPE) sachets and glass bottles and stored at room (37oC) and refrigeration (5oC) temperatures. These were evaluated for changes in physico-chemical characteristics, sensory attributes and microbiological quality at regular intervals. There was a decrease in total solids, total sugar, total soluble solids (TSS), pH, ascorbic acid, total phenols and antioxidant activity and increase in acidity and reducing sugars during storage at both temperatures. Standard plate count and lactic count were reduced whereas yeast and mold count got amplified during storage. Lassi remained acceptable and microbiologically safe for 2 and 6 days at room and refrigeration temperature, respectively in both types of packages.
Open Access
Development of carbonated and non carbonated sugarcane juice beverages
(Punjab Agricultural University, Ludhiana, 2018) Agarkar, Bharat Sidram; Sachdev, Poonam A.
The non carbonated sugarcane juice beverages blended with juices of kinnow (10-15 %), aonla (5%), lemon (2-2.5%) and ginger (2.5-3%) and sugarcane juice beverage with lemon and ginger juice (3% each) were found superior. The pasteurization of sugarcane juice beverages at 820C temperature for 5 min along with 120ppm sodium benzoate and processing of bottled juice in boiling water for 30 min was found optimum. The beverages stored at refrigerated temperature (40C) scored slightly high for all the sensory and chemical parameters than stored at room temperature (30±40C). There was slight decrease in values of total soluble solids (1.6%), pH (3.63%), ascorbic acid (1.35%), total sugars (2.38%) and viscosity (1.71%) for all the beverages after 3 months during storage of 6 months while the values for titratable acidity and reducing sugars were increased 4.91% and 7.9%, respectively. The total polyphenol and total flavonoids were decreased by 20 per cent while the antioxidant activity was decreased by 25 per cent during the storage of six months. The carbonated sugarcane juice beverages containing juices of kinnow and aonla each 2-3%; lemon and ginger each 1.5% and sugarcane juice 41-43% were found superior while beverage contained only lemon and ginger juice 1.25 % each with sugarcane juice 47.5% was found acceptable. The pasteurization temperature of 820C for 5 min was found optimum for blended juices which was used as base for the carbonated sugarcane juice beverages. The beverages carbonated at 80psi carbonation level containing 60ppm sodium benzoate were found superior. The beverages stored at refrigerated temperature (40C) scored slightly high score for all the sensory and chemical parameters than the stored at room temperature (30±40C). The significant reduction in CO2 content of beverages was observed during storage for 6 months and beverages were found acceptable. The more CO2 retention was observed in refrigerated samples than stored at room temperature while statistically no significant difference. The both beverages showed stability till 3 months while further storage slightly decreased the values. The products were found acceptable after six months storage.

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