Thesis

Browse

Search Results

Now showing 1 - 9 of 65

Restricted
Technologies for utilization of hull less barley for high fibre foods
(Punjab Agricultural University, Ludhiana, 2021) Mahamudu Mohamed Sasamalo; Amarjeet Kaur
Barley (Hordeum vulgare) is the fourth significant cereal cultivated for human use next to wheat, rice and maize. The demands of barley production keep on increasing day to day due to its diverse utilities, nutritive value and ever-increasing demand. Keeping these in view Punjab Agricultural University has developed two hull less barley, variety PL 891 and BHS 352. These two hull less barley varieties PL 891 and BHS 352 were procured from Department of Plant Breeding and Genetics and were given treatments viz. germination, pressure cooking, acid and alkali and milled into flour. Milled sample were analyzed for chemical composition, functional and rheological characteristics. Barley flour was stored and estimated for shelf life. The effect of treatments for changes in functional, nutritional and antinutritional was studied. All the treatments showed increase in protein content, crude fiber and dietary fiber ranging from 12.5912.77%, 4.06-4.52% and 17.48-23.8%, respectively. β-glucan content improved after treatments; ranging from 4.02-5.05%. Processing caused 33.7-74.3%, 24.4-81.4 %, 75.7-84.6% and 43.173.1% reduction in antinutritional factors such as tannins, saponins, phytic acid and trypsin inhibitor, respectively. Notably, the mineral bioavailability as well the in-vitro protein digestibility and the antioxidant potential improved with the processing. Food products such as chapatti, flat bread and cookies were prepared by 30% incorporation level. Barley drink was prepared by using 100% roasted barley grains. Among the food products prepared, for chapatti all the treatments were accepted by the panelist with the highest overall acceptability of 8.50 from those prepared from germinated flour, for flat bread and cookies those prepared from alkali treated grains had highest overall acceptability of 8.55 and 8.50, respectively. Between hull less barley varieties, variety PL 891 was found better in preparation of high fiber chapatti, flat bread and cookies and variety BHS 352 was found better for preparation of fiber barley drink.
Open Access
Development of processed products from green chickpea (Cicer arietinum L.)
(Punjab Agricultural University, Ludhiana, 2021) Palwinder Kaur; Sukhpreet Kaur
The 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.
Open Access
Development of functional food products utilizing purple wheat (Triticum aestivum) bran
(Punjab Agricultural University, Ludhiana, 2022) Jhans, Bhupinder; Gurkirat Kaur
Functional foods are the natural ingredients, fortified, enriched or value-added products which have health beneficial effects beyond their basic nutrition owing to the presence of bioactive compounds. Purple wheat is one such ingredient containing anthocyanins and other polyphenols compartmentalized in the outer regions of the grain. The present study aimed at assessing the functionality of purple wheat bran in different functional foods including pasta, bread and kulfi. Bran was incorporated at 0, 5, 10 and 20 % each in pasta and bread while at 0, 2, 4, 6 and 8 % in kulfi. Resultant products were investigated for compositional profile, functional properties, product quality parameters, tristimulus color profile, textural and structural properties. The results indicated that for pasta, enrichment with purple wheat bran caused significant reduction in minimum cooking time and firmness while due to the effect of fibre, water absorption, volume expansion, gruel solid losses were increased. These changes could be ascribed to higher fibre content interfering with protein matrix allowing accelerated movement of water. Molecular changes were also affected as found in FTIR and SEM analysis. Similarly in bread, purple wheat bran resulted in the dilution of the gluten networking affecting its strength, thus higher levels of bran influenced the loaf volume, height, texture, and other internal and external parameters. In case of kulfi, fibre showed binding ability; however, at 8 % level of bran, the texture was found to be grainy which is not a highly desirable property. All the products exhibited linear increment in the total phenolic content, total flavonoid content, total anthocyanin content and DPPH· radical scavenging activity. On the basis of organoleptic evaluation, pasta and bread enriched up to 15 % and kulfi up to 6 % purple wheat bran were most acceptable and exposed to storage studies. After assessing the biochemical indices of storage and overall acceptability, it was found that pasta was stable for 4 months, bread for 8 days and kulfi for 4 months of storage.
Restricted
Development of instant Khichdi mix using extrusion technology
(Punjab Agricultural University, Ludhiana, 2022) Dolly; Baljit Singh
“Khichdi” is an ancient Ayurvedic recipe which has been an integral part of Indian diet since ages. It is contemplated as a staple, well balanced and nutritionally wholesome meal that is an eminent source of nourishment in Ayurveda. Traditional foods like Khichdi are losing their place in our diet because of the lack in the availability of their pocket friendly convenience forms. Extrusion processing with versatile advantages is established as an attractive process that could be utilized for the instantization of such indigenous food products. So, the present research study was undertaken to explore the possibility of utilizing extrusion technology for the preparation of instant Khichdi mix in coherence with the standards outlined by Bureau of Indian standards, 1991. Seven improved and high yielding cultivars of rice (PR-114, PR-121, PR-122, PR-123, PR-124, PR-126 and PR-127) and one green gram cultivar (SML 668) were profiled in context of their dimensional, gravimetric, physico-chemical, technofunctional, and bio-functional and anti-oxidant properties. Followed by, the assessment of physicochemical, thermal, and rheological properties of rice cultivars with possible implications on their extrusion characteristics to screen them in context of their suitability for extrusion. Based on the investigated outcomes cultivar PR-122 was selected for the development of instant Khichdi mix. A response surface methodological approach was applied using Software Design expert version 13.0 (State-Ease Inc., Minneapolis, USA) to scrutinize the impact of various processing variables on process and product responses of instant rice and green gram. The indicated response ranges for optimization of instant rice were; Specific Mechanical Energy of (250-320 Wh/kg), expansion ratio of (2.90-3.20), bulk density of (207.46 – 392.78g/cc), water absorption index (6.52 – 8.41 g/g), water solubility index (26.984 – 33.803%), hydration power (250 – 305%), wettability (0.94 – 1.51min), hardness (159.74 – 165.72 N), breaking strength (42.78 – 51.32 N), L* value (65.04 – 75.12), a* value (2.7 – 3.14), and b* value (11.3 – 13.18). The optimized variables for instant rice and green gram were; feed moisture (1616.47 and 17-18%), screw speed (380-447 and 250-325rpm), and barrel temperature (139-150 and 147154ᵒC), respectively. Furthermore, in accordance with BIS 1991, the recipe for Khichdi was standardized (rice, green gram, edible fat i.e. ghee -8 g, salt - 4 g, cumin – 3.5 g, garlic – 2 g, and turmeric – 2.5 g). Five different blends having variable percentages of rice and green gram were prepared and analyzed for their physicochemical composition, In vitro starch, and protein digestibilities, bio-functional composition and antioxidant activities, microbial quality, and organoleptic quality. As per the results formulation with 60 % instant rice and 40% instant green gram was selected for a subsequent storage and shelf life study. Metallized polyester (90 μ) and polypropylene (75 μ) pouches were used for the comparative profiling of product’s shelf life (moisture content, water activity, free fatty acids, peroxide value, thio- barbituric acid values, and organoleptic quality (color, flavor, consistency, taste, and overall acceptance) for a period of 8 months. It was found that mixes packaged in metalized polyester were far more stable in comparison to polypropylene. Although the overall increase in peroxide value, fatty acid content and TBA values were nonsignificant, but the products in metallized polymer were found to be of superior in context of microbial and organoleptic qualities.
Open Access
Millets; antioxidant activity; functional properties; in vitro digestibility; fabricated grains; pasta
(Punjab Agricultural University, Ludhiana, 2021) Sharma, Rajan; Sharma, Savita
The term ‘nutri-cereals’ has been dedicated to ten cereal grains by Government of India owing to their agrarian and nutritional excellence. These are sustainable crops due to lower water requirement and adaption to harsh environmental conditions. These grains possess biologically active compounds which have several health beneficial properties due to antioxidative mechanisms. The present investigation was carried out with the objectives of characterization, processing and value addition of proso millet, foxtail millet, barnyard millet, white and red sorghum. The nutri-cereal grains were characterized for physical and biochemical properties. Further, these grains were subjected to different processing treatments viz. soaking (12 h at 25°C), germination (48 h at 25°C), fermentation (20 h at 38°C) and dual processing (germination and fermentation) at preliminary optimized conditions. Influence of aforesaid processing treatments was assessed on anti-nutritional compounds, bioactive constituents &anti-oxidant potential, techno-functional properties, in vitro starch & protein digestibility and structural-molecular features of nutri-cereal flours. There was significant reduction (p<0.05) in the anti-nutritional factors expect for saponins which increased during germination due to the fact that only those compounds which are plant reserve material are depleted while those involved in defense mechanism are increased during seed germination. Further, increase in total phenolic and flavonoid content corresponded to antioxidant activity which was mainly due to enzymatic degradation of cell wall constituents augmenting the release of bound polyphenols and their biosynthesis during given treatments. Similar changes were also observed in technological properties including water solubility, oil absorption, emulsification potential which increased during these treatments while water absorption, gel consistency and swelling power were affected due to molecular degradation of starch which limited their potential to retain water. Most predominant impact was observed for dual processed nutri-cereal flours in case of all bio-technofunctional parameters. Macromolecular degradation during germination and fermentation was evident from scanning electron micrographs and FTIR spectrum further revealed variation in molecular arrangement of starch and protein fractions. In vitro starch and protein digestibility were also found to increase dur to triggered enzymatic action and better access to substrate after germination and fermentation. Processed nutri-cereals were utilized to develop different food formulations including extruded products (fabricated grains, pasta), fermented product (curd) and indigenous products (premix, pancake, pinni and chappati). It was found that these nutri-cereals flours could be potentially utilized for different products to add nutritional and biological value without significant effect on the product quality and technological functionality. Organoleptic evaluation suggested that processed nutri-cereal products were acceptable with respect to visual, olfactory and textural attributes. It could thus be inferred that nutri-cereals (untreated and processed) are potential ingredients for value added products.
Open Access
Processing and value addition of variety bell peppers into different shelf stable products
(Punjab Agricultural University, Ludhiana, 2021) Navpreet Kaur; Sachdev, Poonam A.
The investigation entitled ‗‗Processing and value addition of variety bell peppers into different shelf stable products‘‘ was undertaken with the objectives to develop technology for the drying of bell peppers, bell pepper pulp and products, frozen bell pepper snacks and to study the organoleptic acceptability as well as shelf stability of the products. In order to get a good quality dried product from bell peppers, the Response Surface Methodology (Box- Behnken Design (BBD) was used for establishing the relationship of response (Antioxidant activity, Total phenols, Moisture content, Rehydration ratio and Coefficient of rehydration) with respect to two independent variables i.e time and temperature for all three peppers i.e. green, red and yellow. Drying at 55°C for15.5 h in a cabinet dryer yielded high quality dried bell pepper. The freeze drying method was found the best to retain physicochemical and phytochemical constituents. The antioxidant activity of freeze dried green, red and yellow bell pepper slices were 40.00 mg TE/100g, 77.33 mg TE/100g and 78.97 mg TE/100g, respectively at the end of storage period. The bell pepper pulp was prepared by three methods i.e cold pulping (CP), hot pulping (HP) and barbecue (B) and evaluated for physicochemical, phytochemical and antioxidant activity. The hot pulping method was found to be the best in retention of phytochemical constituents while antioxidant activity was found highest in cold pulped bell pepper. The formulation of bell pepper sauces was done from red and yellow bell peppers using three different preparation methods (cold pulping (CP), hot pulping (HP) and barbecue (B). The FTIR technique revealed the presence of several compounds (associated with the absorption bands) in the bell pepper sauces whereas other aromatic chemical compounds were estimated qualitatively using gas chromatography-mass spectrophotometry. The hot pulping method of red bell pepper sauce preparation had more enhancing effect on the phytochemical and antioxidant activity. While the sensorial characteristics were better for both red and yellow bell pepper sauce prepared with barbecue method. Utilization of bell pepper powder (red, green and yellow) was also done for making bhujia and pasta. Storage studies (at 25-30 °C/50-87% RH) revealed that the physicochemical parameters of bhujia remained unaffected except moisture which increased significantly (P<0.05) whereas, a significant (P<0.05) reduction in bioactive compounds and antioxidant activity was observed. However, free fatty acid and peroxide values significantly (P<0.05) increased which remained well within maximum permissible limits. The enriched bhujia were microbiologically safe with shelf life of 3 months without use of any chemical preservative. The Bhujia prepared by utilizing dried red, green and yellow powder was highly acceptable in terms of all the sensory attributes. The pasta prepared with 10% bell pepper powder had optimum quality and more acceptability than the control sample. For the preparation of frozen products from bell pepper, two formulations namely F1 with corn flour and rice flour, F2 with gram flour and rice flour were selected. Based on preliminary sensory trials, F2- gram flour+rice flour were selected which yielded better sensory product. The mean ascorbic acid, total phenols and antioxidant activities of frozen snacks was found to be 81.22 mg/100g, 133.43 mg GAE/100g and 45.33%, respectively from end storage studies at -20 °C and revealed that all the physicochemical and phytochemical parameters remained unchanged. Similarly, rancidity parameters increased nonsignificantly (p<0.05). The frozen snacks remained highly acceptable during storage without significant change in quality. The present study has revealed the utility of bell pepper for value addition in various products i.e dried slices, pulp, sauce, frozen snacks, bhujia and pasta.
Embargo
Development and Characterization of sugar substituted guava nectar with selected natural sweeteners
(Punjab Agricultural University, Ludhiana, 2022) Gupta, Muskaan; Kapoor, Swati
The present research was conducted to develop and characterize sugar substituted guava nectar using honey, jaggery and date syrup. The level of sugar substitution was optimized at 50% in honey based guava nectar (T1), 25% in jaggery based guava nectar (T2) and 30% in date syrup based guava nectar (T3) processed through both hot-filled and cold-filled method on the basis of sensory acceptability. Further, the optimized refined sugar substituted guava nectar along with control (100% sugar based guava nectar) were stored for 6 months in ambient and refrigerated storage conditions and were assessed for physico-chemical, bioactives, color and organoleptic properties. Reducing sugars were found to be maximum in T1 followed by T3, control and T2. With respect to bioactive compounds, hot-filled date syrup beverage contained maximum amount of ascorbic acid, phenolic content and percent radical scavenging activity whereas carotenoid content and lycopene content (p≤0.05) was found to be significantly higher in T1 and T3 than control and T2. Refined sugar substituted guava nectar exhibited darkening of guava nectar as observed through L*, a* and b* values depending upon color of sweetener and was maximum in T3. Iron and manganese content was found to be significantly improved (p≤0.05) in sugar substituted guava nectar.Rheological studies indicated shear thinning behavior in all the samples and higher storage modulus (G’) than loss modulus (G”) indicated weak gel structure of nectar due to suspended pulp particles. Under storage period of 6 months, sugar substituted guava nectar were microbiologically stable and largely acceptable in organoleptic evaluation. Bioactives such as ascorbic acid and phenolic content decreased during storage period and their retention was majorly affected by temperature during processing and storage condition whereas degradation in carotenoid and lycopene content was minimal in sugar substituted guava nectar. Radical scavenging activity decreased during storage period up to 4 months but increased further due to formation of 5-Hydroxymethyl furfural. Darkening in sugar substituted guava nectar was maximum in hot-filled samples stored at ambient conditions as exhibited by L*, a* and b* values; NEB values and 5-HMF content. Viscosity of guava nectar increased during storage period. The results obtained in the current study indicate that even partial replacement of sugar with selected natural sweeteners was highly acceptable along with improving nutritional characteristics of guava beverage. However, the study could be further explored considering the negative impact on color properties of sugar substituted guava nectar.
Embargo
Development and characterization of sugar substituted amla nectar with selected natural sweeteners
(Punjab Agricultural University, Ludhiana, 2022) Amanpreet Kaur; Kapoor, Swati
The research was conducted for the development and characterization of refined sugar substituted amla nectar with selected natural sweeteners namely honey, jaggery and datesyrup. The amla nectar samples control-100% refined sugar, honey 25-100%, jaggery 25- 100% and date- syrup 10- 40% were prepared using the standard procedure of nectar preparation followed by hot- filling and cold-filling and the physico-chemical and color analysis was conducted for these optimization samples. Amla nectar incorporated with 50% honey, 75% jaggery and 20% date- syrup was selected on the basis of organoleptic evaluation and was stored at both ambient and refrigerated conditions for a period of six months. The mineral analysis revealed that the mineral content was higher in natural sweetener substituted nectar samples prepared by cold filling. Storage studies of the amla nectar showed increment in TSS, pH, total solids, reducing sugars, total sugars, viscosity, non-enzymatic browning and hydroxy-methyl furfurals (due to melanoidin formation) whereas the ascorbic acid, total phenols, total tannins and total antioxidants decreased. The study depicts that the bioactive components were well retained during storage period in cold-filled samples stored at refrigerated conditions and were highest in date-syrup based amla nectar. Microbiological analysis reveal that date-syrup incorporated amla nectar processed by hot-filling and stored at refrigerated temperature had the least microbial content. The L* value of amla nectar samples decreased while a* and b* value increased indicating the darkening of the beverages due to the oxidation of organic compounds present. Overall, the partial replacement of refined sugar with honey, jaggery and date- syrup could be effectively utilized in fruit based beverages enhancing the nutritional profile of the product.
Embargo
Development and assessment of functional pasta by incorporating ayurvedic herbs
(Punjab Agricultural University, Ludhiana, 2022) Bhandari, Manisha; Sharma, Savita
The present investigation aimed to explore the potential of different herbs for the development of functional pasta. Different herbs (tulsi, ashwagandha, brahmi and shatavari) enriched blends (2.5, 5.0, 7.5 and10.0% and combination pasta having 1.25% of each herb) were prepared and assessed for functional and pasting properties. The resultant pasta were extensively studied for compositional analysis, cooking quality, bioactive profile, in vitro nutrient digestibility, sensory profile, color and textural properties and structural characterization. The herbs enriched pasta showed significant increase in the water absorption capacity, oil absorption capacity, swelling power, total phenolics content, total flavonoids content, antioxidant activity, carotenoid content and fibre content. Pasting profile of blends indicated reduction in different viscosities while an increment in the pasting temperature. A significant decline in the optimum cooking time, in vitro nutrient digestibility while an elevation in the gruel solid loss and water solubility index were observed. Textural analysis resulted in decreased firmness of the functional pasta. Scanning electron microscopy depicted a disruption in protein matrix and reduction in size of starch granules due to elevated fibre content. Fourier transform infrared-spectra dictated the presence of peaks at 1010 cm-1 representing a group of phenolic compounds. The finalized pasta samples (control, 2.5% tulsi, 5.0% ashwagandha, 2.5% brahmi, 7.5% shatavari and combination pasta) were stored for 4 months and studied for moisture content, water activity, overall acceptability, cooking quality and free fatty acids indicating their shelf stability over the period of four months at ambient conditions.

Thesis

Browse

Thesis Type

Type

Author

Date

Subject

Search Results