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ThesisItem Open Access Development of vegetable (red bell pepper powder and paste) enriched traditional Indian bread (kulcha)(Punjab Agricultural University, Ludhiana, 2020) Akashdeep Kaur; Sachdev, Poonam A.The present study was carried out with the objectives to standardise methods, processing conditions (time-temperature combinations) for the preparation of powder and paste of red bell pepper, to optimize the incorporation levels of red bell pepper powder and paste for the development of Indian breads and to evaluate the organoleptic quality and shelf life of functional Indian breads. The raw material selected for the study was red bell pepper (fresh, paste and powder). In this study, the effect of incorporation of various forms of red bell pepper (fresh, powder and paste) on the sensory characteristics, consumer acceptability, texture, colour and nutritional quality of kulcha bread was evaluated. The dried powder at the level of 1.5% and fresh and paste of red bell pepper at the level of 20% were selected for product formation. The product was analysed for various quality characterstics viz. total phenols, antioxidants, Protein, fat, ash, moisture and texture, crude fiber, carotenoids, total plate counts. The product was found to have high functional value due to the high content of phytochemicals like total phenols and antioxidants. During storage period, the physicochemical properties changed non significantly (p<0.05), whereas phytochemical parameters decreased significantly (p<0.05). According to these results, the use of bell pepper can enhance nutritional quality as well as the sensory characteristics of bread.ThesisItem Restricted Development of nutritious confectionary products from sugarcane juice(Punjab Agricultural University, Ludhiana, 2020) Chandel, Nivedita; Sachdev, Poonam A.Sugarcane (Saccharum officinarum) is an important cash crop cultivated in tropical and subtropical regions of the world. Sugarcane has been used as a sweetener for millennia which today contributes about 90 per cent of the world’s production. The objective of the present study was to develop different nutritious confectionary products from sugarcane juice, to study physiochemical and phytochemical characteristics of sugarcane juice, its products and to assess the shelf stability of developed products. Sugarcane varieties CoJ88, CoJ64 and CopB93 were used for the preparation of confectionary products (liquid jaggery and sugarcane based toffee). Among all the varieties, juice of CoJ88 have shown best results in terms of highest TSS, reducing sugars, total sugars, total phenols, antioxidant activity and low water activity. Four types of clarificants i.e. aloevera mucilage, KMS, citric acid and lime were used at different concentrations (0.1-0.4%, 0.05-0.1%, 0.05-0.1% and 0.5-2.0%) respectively. Liquid jaggery prepared using aloevera mucilage at concentration of 0.4% was found superior in aspects such as reduced processing time, improved yield and lower level of scum formation. Liquid jaggery so prepared was having TSS 70°B, total sugars 56.98%, reducing sugars 14.47%, and total phenols 56.98 GAE mg/100 g, antioxidant activity 47.01%, Fourier transform infrared (FTIR) spectroscopy frequency ranged from 500-4000 cm-1 and glycemic index 55. Toffee was also prepared using different treatments such as butter toffee, sugar toffee, jaggery toffee and sugarcane juice toffee. Further, Sugarcane juice toffee formulated with liquid jaggery was found to be most desirable on the basis of its physicochemical, phytochemical and sensory attributes. TSS of sugarcane juice toffee was found to be 85°B, total sugars 42.20%, reducing sugars 5.22%, fat 9.88%, FTIR spectroscopy frequency ranged from 600-4000 cm-1 and glycemic index 63. Therefore, liquid jaggery and sugarcane juice toffee have shown a wider scope in improving nutritional characteristics (total phenols, antioxidants and glycemic index), when compared with other sweeteners prepared by using chemical clarificants.ThesisItem Restricted Development of specialty pasta incorporating potato and sweet potato(Punjab Agricultural University, Ludhiana, 2020) Malhotra, Nancy; Sharma, SavitaTubers, especially potato and sweet potato besides offering numerous desirable nutritional and health benefits remain underexploited. In the current study, potato and sweet potato were processed into different forms (flour and mash) to access their potential for development of specialty pasta. Potato and sweet potato flour (20 to 40%) and mash (8 to 24%) were mixed with wheat semolina for formulation of pasta blends. Resultant pasta was evaluated for its nutritional and biochemical composition, pasting profile, functional properties, cooking quality and in-vitro starch digestibility. Significant (p<0.05) increase in the nutritional composition, bioactive constituents and antioxidant activity in pasta from potato and sweet potato (flour and mash) was observed. Pasting profiles of specialty pasta showed variable patterns. Resultant potato and sweet potato (flour) pasta at varying proportions portrayed an increase in the water absorption capacity, water solubility index and gruel solid loss. Sweet potato mash pasta depicted lower starch digestibility. Specialty (potato and sweet potato) pasta with 30% flour and 16% mash were selected as best compositions on the basis of their sensory attributes. Significant influence over the colour characteristics (L*, a*, b*, hue and chroma values) of potato and sweet potato pasta was examined. The selected samples of specialty pasta were packed in polypropylene and their storage studies were conducted at ambient conditions for 5 months. Specialty pasta remained acceptable in terms of quality (cooking, moisture content, free fatty acid content and overall acceptability) with progression of storage period. This can be a newer way for development of non-conventional pasta with health benefits.ThesisItem Open Access Technological evaluation of yellow pea flour and desi chickpea flour (besan) in traditional Indian foods(Punjab Agricultural University, Ludhiana, 2020) Dhillon, Navpreet Kaur; Amarjeet KaurIn the present study, technological evaluation of the yellow pea and desi chickpea flour was carried out thereafter, the desi chickpea flour was replaced by yellow pea flour in traditional Indian food products such as missi roti, pinni, pura and pakora. The yellow pea and desi chickpea seeds were analyzed for physical properties and were cleaned, dehulled and milled in a domestic mill to obtain the flour. The flours obtained were analyzed for various chemical and functional properties. Both the flours were found to be similar with slight variation. It was found that the desi chickpea flour had higher protein, fat and ash content whereas, yellow pea flour had higher fibre content. The color values, in-vitro protein digestibility and antinutritional factors such as phytic acid, tannins and trypsin inhibitor were also determined for both yellow pea and desi chickpea flour. Finally, the traditional Indian food products such as missi roti, pinni, pura and pakora were prepared by replacing the desi chickpea flour with yellow pea flour at different replacement levels. The products prepared were analyzed for proximate composition and color values. The sensory evaluation on the basis of 9 point hedonic scale was used to select the best replacement level of desi chickpea flour with yellow pea flour in all the prepared food products. The replacement level of 50 per cent in pinni and 100 per cent in missi roti, pura, and pakora was found to be the best with highest acceptable sensory quality scores. Best sample along with control sample were stored for shelf-life evaluation till the products became unacceptable by panelist on basis of sensory quality. The stored products were periodically analyzed for the changes in water activity, free fatty acid, peroxide value, color value, total plate count and sensory quality were recorded. The missi roti and pinni stored under ambient condition (20±10°C) were found to be acceptable for 2 days and 2 months, respectively. However the pura and pakora were acceptable for 3 days under ambient condition (20±10°C), whereas 14 and 21 days, respectively under refrigeration condition (4±2°C). The replacement of desi chickpea flour with yellow pea flour was found to be acceptable and profitable as products prepared with yellow pea flour were found to be cheaper as compared with commercial products. The products prepared after replacing chickpea flour with yellow pea flour contained less fat and calorific value. Therefore, it is economical as well as beneficial for health to use yellow pea flour having very good functional properties.ThesisItem Open Access Suitability of new varieties of Brassica species for canning and freezing of Sag(Punjab Agricultural University, Ludhiana, 2020) Sekhon, Nirmalpreet Singh; Sachdev, Poonam A.The present study was carried out with the objective to evaluate the physico-chemical and phyto-chemical properties of varieties of Brassica species, to standardize the recipe and processing condition for canning and freezing of sag and to study the storage stability of canned and frozen sag. Brassica species selected for study were Brassica pekinensis (Bhartpur), PAU Chinese cabbage no. 2, RLM-619, AV-13, KBS-3, GSC-7, PLM, and KPT. Among all varieties GSC-7showed more yield after cleaning and cooking followed by RLM and AV-13. Ready-to-eat canned and frozen sag was prepared using the traditional method of chopping leaves and stems after thorough washing and cooking in a stainless steel steam jacketted kettle. The values for chlorophyll and ascorbic acid in raw brassica varieties varied from 18 to 31 mg/100g and 96.65 to 154.05 mg/100g, respectively. Highest total phenol in GSC-7 and highest antioxidant activity in AV-13was observed. After cooking on an average 7.92 percent of moisture and 85.16 per cent of ascorbic acid was lost during the preparation of the product when compared to fresh brassica greens. After cooking RLM and GSC-7 retained higher amount of Total phenols and antioxidant activity, respectively. The values for moisture, TS, AIS, fat, protein and carotene contents of canned sag stored over at ambient conditions (10-39°C) and at -18oC showed negligible change. The value for chlorophyll decreased continuously with storage. In comparison to canned sag, frozen sag retained more amount of protein, total phenols, total chlorophyll, total carotenoids and antioxidants. PAU Chinese cabbage no.2 was found the best for sensory attributes for both canned and frozen sag. Microbial growth was within the limits for both canned and frozen sag during storage.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 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 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.ThesisItem Restricted Preparation of baby corn soup mix from by-products of an industry(Punjab Agricultural University, Ludhiana, 2018) Vipandeep Singh; Kamaljit KaurThe 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.
