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ThesisItem Open Access Development of processed products from green chickpea (Cicer arietinum L.)(Punjab Agricultural University, Ludhiana, 2021) Palwinder Kaur; Sukhpreet KaurThe present study was carried out to developed processed products from green chickpea (Cicer arietinum L.) by utilizing canning and freezing technology. The effect of thermal processing and storage conditions (at ambient temperature for canned products and at -30°C for frozen products) on physico-chemical and phyto-chemical parameters of green chickpeas have been studied. The canning and freezing of green chickpeas were carried at standardized processing conditions. The calcium carbonate treatment effectively maintained the textural properties of green chickpeas during thermal processing. Citric acid effectively maintained the pH and color parameters of brine canned green chickpeas during processing and storage period. Thermal processing significantly (p≤0.05) reduced the phyto-chemical characteristics of green chickpeas as compared to freezing with average loss of 44.0% in total phenolics, 49.80% loss in ascorbic acid content, 42.5% loss in chlorophyll content and 30.5% loss in radical scavenging activity in developed products. During storage, products prepared from both technologies showed retention of phytochemicals with maximum retention observed in frozen products i.e. the average total phenolics, ascorbic acid and radical scavenging activity was retained by 87.0%, 76.50% and 74.0% respectively. Developed products were shelf stable for 6 months at ambient and freezing temperatures with maximum retention of nutritional and sensory characteristics. External and internal can conditions remained satisfactory during the storage period of six months. The condition of LDPE bags was also found satisfactory during low temperature conditions. This indicated that processing conditions adopted for canning and freezing were well maintained.ThesisItem Open Access Development of variety breads using kinnow peel candy(Punjab Agricultural University, Ludhiana, 2021) Simranjeet Kaur; Sachdev, Poonam AThe present study was aimed to utilize the kinnow peel different forms such as fresh, powder and candy, in the preparation of variety breads. Bread fortified with kinnow peel was evaluate for physiochemical properties, phytochemical properties, baking quality, colour characteristics, textural properties and shelf-life studies. Fresh kinnow peel (5, 10 and 15%), kinnow peel powder (1, 2 and 3%) and kinnow peel candy (5, 10 and 15%) was substituted at different levels in the bread. Results showed that ascorbic acid, antioxidants, flavonoids and phenolic compounds increased by increased levels of various forms of kinnow peel in bread samples. Addition of various forms of kinnow peel led to reduction in protein and fat content but increased the ash, fiber and carbohydrates content. Texture properties such as hardness, chewiness, cohesiveness, gumminess, springiness and stringiness increased with increased the level of kinnow peel. Incorporation of various forms of kinnow peel led to reduction in baking parameters such as bake absorption, loaf height, loaf volume, specific volume, bake loss, oven spring, shape index and crust crumb ratio. During fermentation phytochemical properties increased in dough but after bread making these were reduced due to high baking temperature. The color characteristics of bread crust and crumb were also significantly (p≤0.05) affected as the L, a, b and chroma value increased significantly (p≤0.05) but hue value decreased by increasing the level of kinnow peel. The addition of various forms of kinnow peel improved the flavour, appearance and overall acceptability of the bread samples. Based on sensory evaluation, functional bread prepared with fresh kinnow peel @ 10%, dried powder @ 2%, kinnow peel candy @ 10% levels were most acceptable among consumers. The selected functional breads were further evaluated for their storage study. During the storage period (4 days), the physiochemical and phytochemical properties were decreased significantly (p≤0.05). Hardness, gumminess and chewiness values were increased but springiness and cohesiveness decreased during storage. Maximum microbial count was found in control bread as compared to bread fortified with fresh, powder and candy of kinnow peel. The overall acceptability of breads decreased with the increased storage period. The results showed that various forms of kinnow peel in bread production will not only add value to food but will also reduce the environmental pollution and enhance nutritional quality.ThesisItem Restricted Modification of rice flour through extrusion for its application in beverage processing(Punjab Agricultural University, Ludhiana, 2021) Prabhjeet Kaur; Bobade, HanumanIn the present research, broken rice of PR121 variety were procured from local rice mill. The grinding of broken rice was done in the milling lab. The experiments of extrusion were planned according to central composite rotatable design (CCRD) using Design Expert software version 13.0.5. The independent variables i.e., feed moisture (14-18 per cent), extrusion temperature (120-160⁰C), and screw speed (300-450 rpm) were selected for extrusion cooking. Optimization was done by using Artificial Neural Network-Genetic Algorithm (ANN-GA) model. After optimization, determination of color was done by using colorimeter. Pasting properties were evaluated by using viscometer. Viscosity of modified rice flour examined by using different models. Extrusion processing induced significant changes in functional and rehydration properties of rice flour. Extrusion processing parameters had significant effect on bulk density, water absorption index, water solubility index, dispersibility, wettability, oil absorption index, Hausner ratio and Carr index of rice flour after extrusion was observed. The optimized processing conditions used by ANN-GA model i.e., 156.40⁰C extrusion temperature, 14.47 per cent feed moisture and 423 rpm screw speed. There was significant reduction in color values (L*, a* and b*). The color of flour changes to darker color due to extrusion cooking. Pasting properties of modified rice flour was declined as compare to raw rice flour. Herschel-bulkley model was best fit to measure the viscosity among all the tested models. All the samples in Herschel-bulkley model exhibited shear thining flow behavior and its flow behavior index was less than 1. The modified rice flour is suitably for use in production of rice beverages.ThesisItem Restricted Exploration of Duckweeds for edible purpose(Punjab Agricultural University, Ludhiana, 2021) Amreetpal Kaur; Arashdeep SinghThe present investigation was carried out to explore the effect of different processing treatments such as blanching, autoclaving, microwave, acid and alkali soaking treatment on the functionality of duckweeds (Azolla and Spirodela) along with control (unprocessed). These different treatments were employed in order to reduce the anti-nutrients and enhance the bioactive components present in duckweeds for improving their potentiality for utilization. The effect of processing treatments was assessed on proximate composition, physical properties, antioxidant activity, bioactive constituents, anti-nutrients, color parameters and mineral composition. Results showed that processing treatments has significant (p<0.05) effect on the functionality of both the Azolla and Spirodela. Among all the treatments, blanching resulted in significant (p<0.05) reduction in proximate composition except carbohydrates, while protein content was enhanced by alkali treatment and maximum fat was found in autoclave samples. The physical parameters of duckweed were also significantly (p<0.05) affected by different treatments. Antinutritional factors such as oxalates, tannins, saponins, alkaloids and phytic acid were minimized by processing treatments, among which blanching results in 65-85% reduction in anti-nutrients followed by autoclaving. Antioxidant activities and bioactive compounds were also significantly (p<0.05) reduced by the blanching process followed by autoclaving in comparison to control. Calcium, magnesium and phosphorus increased many folds after treatments, while, cadmium, chromium, nickel and lead decreased significantly (p<0.05) by different processing treatments, therefore enhancing their nutritional potential. Processed duckweed samples were further utilized at 5-20% level in pasta formulation and the resultant pasta was assessed for its quality characteristics. Inclusion of Azolla at 10 % level and Spirodela at 5% level in pasta obtained highest overall acceptability scores with better cooking quality and enhanced nutritional properties. Duckweed powder exhibited superior nutritional profile with high protein and antioxidant properties, thereby showing high potential for utilization in various foods products.ThesisItem Open Access Functionality of Processed Lentils (Lens culinaris) in Food Products(Punjab Agricultural University, Ludhiana, 2021) Gandhi, Harsha; Amarjeet KaurLegumes have been the important source of key nutrients and health promoting components in the human diet. Therefore, two varieties of lentils (Lens culinaris), LL 1373 and LL 931 were processed using soaking, boiling and germination treatments. Such processing treatments significantly (p<0.05) increased the nutritional value particularly, germination and boiling resulted in increased protein and fiber content and reduced fat content. Processing induced a significant (p<0.05) changes in the functional properties such as emulsification and foaming capacities, in-vitro protein digestibility, oil and water absorption capacities etc. There was significant (p<0.05) reduction in the anti-nutritional factors (phytic acid, saponins and tannins) of lentil with processing. Thermal properties (peak temperature, enthalpy, onset and end set temperature) changed with the processing. The processed lentil flours were further incorporated in products such as chapatti, flat bread and yoghurt. Based on chapatti making quality and sensory acceptability, 10% and 20% incorporation levels of processed lentil flours were found acceptable. The chapattis packed in food grade low density polyethylene (LDPE) bags were stored under ambient conditions (25±10ºC) and found acceptable up to 3 days of storage. For flat bread preparation, 10% incorporation level of processed lentil flour was found acceptable. Flat bread packed in food grade LDPE bags and stored under ambient (25±10ºC) conditions was acceptable up to 3 days and under refrigeration conditions (4±1ºC), it was acceptable up to 7 days. Yoghurt was prepared at 0, 2, 4, 6 and 8% incorporation levels of processed lentil flours. Amongst all processed lentils, soaked LL 931 variety was found to be most suitable for yoghurt preparation. Yoghurt was shelf stable for 14 days under refrigeration conditions. Rheological properties, storage modulus (G’) and loss modulus (G”), of yoghurt significantly changed with increase in flour percentage and storage time. This study opens an avenue for value addition of lentil flour in these products with improved nutritional content, anti-oxidant activity and functional properties along with shelf life. Variety LL 1373 was found to be better for supplementation in chapatti and flat bread while LL 931 was suitable for yoghurt preparation.ThesisItem Restricted Standardization technology for preparation of croutons using extrusion process(Punjab Agricultural University, Ludhiana, 2021) Preethi, Rokalla; Baljit SinghThe present research study was focused on standardization of extrusion conditions to produce croutons from whole wheat. In general, croutons are prepared from the bread or staled bread which are further cut into small pieces and roasted or fried. They are available in instant dry soup powders with different flavors in market. Alternative exclusive and economical technology is extrusion through which desirable shapes of croutons are prepared in short time with high productivity. Raw material (wheat grits) were analyzed for their physicochemical characteristics. Central Composite Rotatable Design (CCRD) and Response Surface Methodology (RSM) were used to design experiments and to study the effects of independent variables on dependent variables. Significance of fitted model (P<0.01, P<0.05) was done by conducting ANOVA. The range of independent variables used was feed moisture (16-20), screw speed (400-550 rpm) and temperature (130-170℃). No interaction was found between preferred independent variables. Feed moisture had negative relationship with specific mechanical energy (SME), Expansion Ratio (ER), Water absorption index (WAI), water Solubility Index (WSI) and positive relationship with BD. Screw speed exhibited contradictory relation with feed moisture. Temperature was inversely proportional to SME and BD, directly proportional was with ER, WAI and WSI. The extruded croutons were also compared with some commercial croutons for their WAI, WSI, BD and colour values. Based on the results obtained, optimized parameters from the extrusion experiments were feed moisture (18.9-20%), screw speed (400-550 rpm) and temperature (150 oC) and their effect on responses (SME, BD, ER, WAI and WSI) were studied. The WAI of extruded croutons is comparatively higher than samples procured from market. The WSI of extruded croutons is less than other market samples. The calculated bulk density of the extruded croutons was found closer to baked croutons. The colour analysis showed that extruded croutons were comparatively brighter than other samples. Extruded croutons and other market samples were utilized in soups and sensory analysis was carried on 9 point hedonic scale in the terms of appearance, texture, and flavor. Cost of extruded croutons was estimated. There are no extruded croutons available in Indian market yet now. Further research can be carried more on croutons using extrusion.ThesisItem Open Access Impact of different preservation techniques on the quality and shelf-life stability of melon-based smoothies(Punjab Agricultural University, Ludhiana, 2021) Ankit Kumar; Sachdev, Poonam AMelons are rich source of phytonutrients and contain a huge amount of water but due to limited seasonal availability of melons in India, there is a need to process melons into valuable shelf stable products and to also ease up the cumbersome method of cutting and consuming melons by making value added products with wholesomeness of fruit. Present investigation was carried out with an aim to formulate smoothies with melons, study the effect of different processing treatments and storage period on the smoothie. Different combinations of smoothies were formulized using watermelon, cantaloupes, cucumber, lemon, gum tragacanth and extract of ginger, mint and basils. On the basis of sensory evaluation and visual separation, smoothie combinations with watermelon 80% and cantaloupe 20% with lemon concentration of 3.5% and gum concentration of 0.50% were selected. Addition of lemon dropped the pH of samples from 6.22 to 4.40 which imparts preservation effect to the smoothies. Further, three bioactive extracts were added to smoothies to enhance the sensory properties, phytochemical composition and to control the microbial count in the product. Thereafter, three processing treatments were given to the smoothies i.e. refrigeration at 4 oC, pasteurization at 80 oC and then subsequent storage at 4 oC; and sterilization at 100 oC with storage at ambient temperature. Effect of thermal treatments on physico-chemical, phytochemical, optical and sensory properties of different smoothies was studied during the investigation. A significant reduction in phytochemical composition and sensory evaluation scores of heat-treated smoothies was observed. However, pasteurization treatments enhanced total carotenoids and polyphenolic content; and stabilized the viscosity of smoothies. Storage studies of the samples were also carried out and samples were analysed for different parameters like TSS, ash, total sugars, pH, colour, titrable acidity, reducing sugars, viscosity, total phenolic content, total carotenoids, percent transmittance ascorbic acid and antioxidant activity during the storage period. Smoothie with mint along with ginger extract (T6) was efficient in controlling microbial count as compared other extracts during the storage period. Maximum storage stability was observed for pasteurized smoothies (30 days) followed by sterilized (15 days) and Refrigerated smoothies (7 days). Hence, the present study gives a scope regarding innovative valorisation of melons into shelf stable products.ThesisItem Open Access Formulation and evaluation of gluten free cake premix(Punjab Agricultural University, Ludhiana, 2021) Gurwinder Singh; Kamaljit KaurThe objective of the present work was to formulate and evaluate the gluten free cake premix. Four blends were developed in which 40 % buckwheat flour, 20% chickpea flour were at constant levels, 10 to 30 % rice flour and 10 to 40 % plantain flour were taken. Blends were analysed for physico chemical, functional properties, bioactive components and antioxidant activities of blends. Cake premixes (T1, T2, T3 and T4) were prepared by adding sugar: baking powder: baking soda: corn starch: GMS in ratio of 60: 5: 2.5: 1: 2 in all the four blends. T3 premix was selected on the basis of evaluated parameters. The premix T3 contained 12.24% protein, 1.21% fat, 5.07% fiber and 69.45% carbohydrates whereas baked cake from premix T3 contributed about 5.02% protein, 27.70% fat and 30.92% carbohydrates. Textural attributes of cake from premix were comparable to nongluten cakes available in market. Premix T3 was stored in aluminium laminates under ambient conditions for 4 months. Cake premix remained acceptable in terms of quality (moisture content, water activity, free fatty acid, peroxide value, total plate count and overall acceptability) with progression of storage period. The moisture content decreased from 9.52% to 6.72%. Free fatty acid ranged between 0.091% to 0.117%. Till 120 days peroxide value was increased upto 0.48 meq O2/kg. The economics of premix revealed that price of cake premix is not only lower but also nutritionally rich as compared to premixes available in market. Hence, the developed premix will provide various nutritional and economic benefits to target consumers.ThesisItem Open Access Functional properties and utilization of jackfruit seeds(Punjab Agricultural University, Ludhiana, 2021) Harmeet Singh; Sharma, SavitaThe study on jackfruit seeds was undertaken for assessing its functional properties and utilization of seeds for value added products. The seed flour was evaluated for its physicochemical attributes, functional properties and bioactive compositions. It contains higher amount of protein (16.46%), ash (2.12%), crude fat (1.52%), crude fiber (2.77%) and lower carbohydrates (67.62%). The use of jackfruit seed flour in various product formulations was investigated, viz., pasta, cereal bar, corn chips, pinni and juice. The quality characteristics of the prepared products from jackfruit seed flour were evaluated. Pasta was enriched with jackfruit seed flour at 6, 12, 18 and 24 per cent level, of which sample enriched at 18 per cent level had best quality. Cereal bar, corn chips, pinni and enriched with jackfruit seed flour had improved nutritional and sensory profile. Cereal bars were prepared by incorporation of jackfruit seed flour at 15 and 30 per cent concentrations. High overall acceptability of bar suggested that incorporation can be done to 30 per cent level without development of any off flavour. Corn chips and pinni enriched at 6 and 30 per cent level respectively were found most suitable with regard to its appearance, taste, texture and overall acceptability. Sensory properties of the products enriched with jackfruit seed flour was comparable as the control ones. The storage stability of pasta and corn chips for 4 months, cereal bar for 3 months and pinni for 45 days at ambient storage conditions were investigated. During the storage of products at ambient conditions, significant changes in quality parameters were observed. Pasta was found acceptable after 4 months of storage while corn chips were acceptable till 3 months of storage period. Cereal bars were found acceptable for over 3 months of storage period. Thus, the jackfruit seed has a lot of potential to be utilized in development of variety of enriched and value-added products.
