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ThesisItem Restricted Assessment of extrusion behaviour of white maize(Punjab Agricultural University, Ludhiana, 2019) Arshdeep Singh; Baljit SinghThe 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.ThesisItem Open Access Development of Extruded Products from Glutinous rice (Oryza sativa var. glutinosa)(Punjab Agricultural University, Ludhiana, 2019) Lalmuanpuia, C.; Baljit SinghThe 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.ThesisItem Restricted The Development of whey based guava Juice Drink(Department of Food Sciece & Technology College of Agriculture PAU, Ludhina, 1997) Gill, Vikas Singh; Grewal, K. SThesisItem Restricted Tenderization of culled poultry meat(Punjab Agricultural University, Ludhiana, 1983) Singh, Jagannath; Bhatia, B.SThesisItem Restricted Essential Oil based Nanoemulsions from Cinnamon and Cloves: Formulation, Characterization and Assessment of Functional Properties.(Punjab Agricultural University, Ludhiana, 2019) Prastuty; Gurkirat KaurThe purpose of this study is to formulate and characterize stable nanoemulsions which were prepared with cinnamon and clove based essential oil. . In this study, high energy approach of ultrasonication was used to formulate oil in water nanoemulsions using two different surfactants; Tween 80 and Soy lecithin. Trials were conducted for preparation of nanoemulsions using different concentrations of surfactants. The prepared essential oil nanoemulsions were further characterized on the basis of their particle size, polydispersity index, zeta potential, morphology, stability, viscosity, colour, turbidity and pH. . It was concluded that surfactant concentration significantly affects stability and particle size of nanoemulsions. Nanoemulsion prepared with tween 80 exhibited more stable dispersed phase with smaller particle diameter and lower polydispersity index. Morphology analysis indicated spherical and even sized shape of tween 80 based nanoemulsions. Stability study demonstrated that tween 80 based nanoemulsion and soy lecithin based nanoemulsion remained stable after 3 months of storage. On the basis of lowest particle size, PDI value and highest stability, cinnamon and clove based nanoemulsions prepared with soy lecithin were selected for the assessment of their functional property on muffins. Three types of muffins were prepared: Control (Non-coated), muffins coated with cinnamon oil based nanoemulsion (1.5% v/v soy lecithin), muffins coated with clove oil based nanoemulsion (2% v/v soy lecithin). The prepared muffins coated with nanoemulsions were evaluated on the basis of density, moisture content, water activity, weight loss percent, texture, antioxidant activity, microbial growth and sensory evaluation. Muffins coated with nanoemulsion showed significant increase in antioxidant activity and higher resistance against hardness during storage. Nanoemulsion coating also effectively facilitated in extending the shelf life up to 9 days for muffins coated with cinnamon oil nanoemulsion and up to 12 days for muffins coated with clove oil nanoemulsions. Hence, essential oil based nanoemulsions have vital utilization to be used as a functional ingredient in improving shelf life of food products.ThesisItem Restricted Studies on preparation of tomato products i.e. paste and puree and their keeping quality(College of Agricultural Engineering PAU - Ludhiana, 1981) Kaur, Marinder; Bhatia, B. SThesisItem Open Access Utilization of lemongrass for shelf life extension and flavor enhancement of cookies(Punjab Agricultural University, Ludhiana, 2019) Amandeep Kaur; Amarjeet KaurStudy 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.ThesisItem Restricted Characterisation, Functionality and Quality Assessment of Protein Isolate/Hydrolysate from Pseudocereals(Punjab Agricultural University, Ludhiana, 2018) Gupta, Antima; Sharma, SavitaPseudocereals are nutrient dense crop, particularly, protein not only in term of quantity but quality as well. Due to anti-nutritional factor consumption of pseudocereals is comparatively less. Therefore, germination treatment has been given which identified in decreasing the anti-nutritional factor. In present study, amaranth (VL-Chuaa 44), white and red quinoa were germinated at different temperature and time conditions (25°, 30° and 35°C for 12, 24, and 36h, respectively). Germination positively influences the nutritional properties of pseudocereals. Functional properties like water absorption capacity, swelling power, gel consistency, paste clarity, freeze-thaw stability and least gelation concentration significantly (p<0.05) decreased with progressed germination conditions. Germination positively influences the oil absorption capacity, surface active properties and protein solubility. During germination increased level of flavonoids and polyphenolic compounds were increased that further results in significant (p<0.05) increase in antioxidant activity. The anti-nutritional factor decreased by 60-65% after germination. Being rich in protein and low in anti-nutritional factor, make germinated grain a potential candidate to isolate protein. Protein from control and germinated pseudocereals was isolated at pH 10 and precipitated at pH 5 and 4 for amaranth and quinoa, respectively. Protein isolates had fair flowability and cohesiveness with the protein content of >82%. The isolated protein showed good functional properties, protein digestibility and thermal stability. SDS-PAGE showed the presence of albumins and globulins in protein isolated from pseudocereals. Morphology of freeze dried protein isolate was flaky and germinated protein isolate showed open structure. Protein isolate formed strong gel upon heat-induced gelation (Dyanamic Rheology). FT-IR spectra showed the presence of amide I and amide II region. Considerable stability of protein isolates were shown during storage at ambient conditions. Protein isolate can potentially be utilized as a functional ingredient in the preparation of speciality food at levels of 5 to 10 % and pseudocereal flour as a whole with additives.ThesisItem Restricted Development of oat bran incorporated probiotic kulfi(Punjab Agricultural University, Ludhiana, 2018) Saini, Mehak; Jaspreet KaurKulfi 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.