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ThesisItem Embargo Characterization and Utilization of Moringa Seed Flour in Value-Added Food Products(Punjab Agricultural University, 2023) Diksha; Rehal, JagbirThe present study aimed at characterizing and utilizing moringa seed flour in value-added food products like cheela instant mix and muffins and to study physico-chemical, phytochemical characteristics and storage stability of the prepared products. In this study, moringa seeds were dehulled, further they were subjected to debittering and defatting treatments and converted to flour. Detailed analysis of nutritional, phytochemical and anti-nutritional studies of the moringa seed flours were performed followed by their utilization in value added food products. The seed flour obtained after defatting and debittering treatments exhibited better nutritional profile and mineral composition. The three flours also when evaluated for their functional properties showed that debittering and defatting resulted in higher oil and water absorption capacities, swelling power, foaming capacity and water solubility index. The anti-nutrient profile of debittered moringa seed flour was the best suited as there was significant (p< 0.05) reduction of major anti-nutrients like tannins by 50.29 per cent, phytates by 42.65 per cent and saponins by 43.15 per cent. The changes in the peaks of the FTIR studies done for the raw, debittered and defatted fours corroborate the results of these findings. Different formulations of cheela instant mix and muffins were prepared by replacing gram flour and refined wheat flour respectively at different levels (0 to 50%). The value-added product- cheela instant mix having 40 per cent debittered moringa seed flour showed best acceptability on the basis of sensory scores. The cheela instant mix when stored in laminates at ambient temperature exhibited good shelf life of three months of storage period studied whereas muffins obtained by incorporation of 40 per cent debittered moringa seed flour achieved maximum overall acceptability and showed a shelf life of 15 days at refrigerated temperature when stored in blister packs. These value-added products will help in increasing the consumption of moringa seed flour in our daily diet and at the same time lend its enhanced nutritional benefits.ThesisItem Embargo Development and quality evaluation of wheat breads enriched with different forms of fenugreek(Punjab Agricultural University, 2023) Harpreet Kaur; Kamaljit KaurThe effect of different forms of fenugreek (fresh leaves, dried leaves, seed powder and germinated seed powder) on the bread dough and quality of fortified bread were studied by evaluating functional, physicochemical, biochemical, farinographic, textural and rheological properties. Incorporation of fenugreek seeds and leaves improved the colour of bread crumb and crust. Supplementation of breads with different forms of fenugreek improved the nutritional, functional, colour and biochemical components such as total phenolic content, DPPH radical scavenging activity, total flavonoids, FRAP and metal chelating activity. Highest protein content was found in breads supplemented with germinated seed powder whereas highest phenolic content and antioxidant activity were found in breads supplemented with fresh fenugreek leaf paste. However, due to dilution of gluten in wheat flour, loaf and specific volume decreased and the texture of bread becomes significantly hard with the increase in the level of fenugreek. Rheologically, all the samples showed non-newtonian behaviour and the lowest viscosity values were observed for control sample. Breads supplemented with 2% dried fenugreek leaf powder, 8% raw fenugreek seed powder, 6% germinated fenugreek seed powder and 12% fresh fenugreek leaf paste had the highest overall acceptability score and were selected as best. The seven days storage studies at ambient temperature and refrigerated temperature revealed that selected breads were shelf stable up to seven days under refrigerated conditions due to the higher antioxidant and antimicrobial activity of fenugreek. Hence, fenugreek seeds and leaves can be used as a functional ingredient for the development of breads to enhance nutritional, rheological, farinographic, functional, biochemical and storage stability of breads.ThesisItem Embargo Development of RTR (ready to reconstitute) smoothie mix from agro processing waste(Punjab Agricultural University, 2023) Gurpinder Singh; Babbar, NehaApple and grape pomace, a potential agro processing waste, is a rich source of macro and micro nutrients. The present research investigation was carried out with the aim to develop RTR (ready to reconstitute) smoothie mix from apple and grape pomace followed by evaluation for physicochemical, phytochemical and sensory characteristics of developed RTR smoothie mix. The pomaces were dried and ground to various particle sizes followed by mixing with other ingredients. The chemical characteristics of fresh apple and grape pomace changed significantly when dried and ground to fine powder. Seven different formulations of RTR smoothie mix were prepared using apple and grape pomace powder, dairy whitener, powdered sugar, hydrocolloid, anticaking agent, cocoa powder and dried mint, ginger and cardamom powder. The temperature and time combination of 50 °C for 14 h was selected using color parameters and browning index as responses and particle size of 90-120 and 150- 180 micron was chosen for apple and grape pomace powder respectively using solubility index, rehydration ratio, flowability and cohesiveness as responses. Combination of acacia and xanthan gum in the ratio of 60 to 40 was optimized as hydrocolloid. Out of seven formulations four treatments i.e T1 containing no herbal powder, T2 added with cocoa powder, T3 added with ginger powder and T4 incorporated with cardamom powder were selected for storage studies on the basis of sensory evaluation and visual separation. FTIR spectra evaluation signifies that T3 and T6 contains more number of functional groups. The storage stability of RTR smoothie mixes was examined on the basis of physicochemical, phytochemical and sensory parameters at every month interval for three months period. A slight decrease was noticed in total phenols, ascorbic acid content and DPPH radical scavenging activity of RTR smoothie mixes with succession of storage period. In terms of sensorial parameters the overall acceptability of T2 was the best. RTR smoothie mix formulations were stable in terms of physicochemical characteristics indicating long shelf life. The present study on development of RTR smoothie mix gives innovative scope for improving nutrition, reducing food waste and promoting healthy environment.ThesisItem Restricted Utilization of pumpkin seed powder as a functional food ingredient in bread and pasta(Punjab Agricultural University, Ludhiana, 2023) Raina, Simran; Arashdeep SinghThis study intended to explore the possibility of using pumpkin seed powder for development of bread and pasta. Different pumpkin seed powder (full fat and defat) enriched blends for bread at 2.5, 5, 7.5 and 10% and for pasta at 3, 6, 9, 12 and 15% were prepared and assessed for functional properties. The physiochemical, nutritional, bioactive, antioxidant, colour, textural and sensory evaluation were extensively assessed for the products. The inclusion of pumpkin seed powders significantly (p<0.05) elevated the water and oil absorption capacity of the flour blends from 1.50-2.33% and 0.76-2.55%. Increased pumpkin seed powder levels reduced the optimum cooking time for pasta from 6.25 minutes to 5.55 minutes in case of full fat and to 4.38 minutes in case of defatted pumpkin seed powder, while increasing the cooking loss. Pumpkin seed powder enrichment significantly (p<0.05) elevated protein content, antioxidant activity (DPPH), total phenolic content and flavonoid content. The interaction of pumpkin seed powder protein and fibre with the gluten protein matrix increased the firmness and toughness of the pasta. The addition of pumpkin seed powders significantly (p<0.05) enhanced the water uptake ratio (ml) of flour blends for bread. On addition of pumpkin seed powder, the dough development time and water absorption increased significantly, while, stability of dough decreased. The baking loss (%), loaf volume and specific volume also declined significantly (p<0.05) on higher supplementation levels with pumpkin seed powder. The protein content, total phenolic content, total flavanoid and DPPH (%) inhibition significantly increased with pumpkin seed powder addition. As the pumpkin seed powder addition increased the hardness of bread also increased. Overall acceptability scores of pastas containing 6% and 9% full fat and defat pumpkin seed powder were determined to be the highest and 5% pumpkin seed powder full fat and defat samples for bread. The prepared products were than stored for 3 months (pasta) and 8 days (bread). The overall acceptability of pasta started declining after 1 month of storage as there was rancid smell detected due to the high lipid content of pumpkin seeds, whereas for bread the overall acceptability started declining after 4 days of storage as the yeast and mould growth count was clearly visible by the end of 4th day.ThesisItem Embargo Ultrasound-assisted accelerated aging of paddy (rice): modification of structural and textural properties(Punjab Agricultural University, Ludhiana, 2023) Ramandeep Kaur; Bobade, HanumanRice (Oryza sativa) is a major cereal crop and a staple food for most of the world’s population. Most of the produced rice is consumed after cooking. However, the rice milled from freshly harvested paddy cooks to pasty consistency with undesirable eating qualities. Therefore, the commercial millers are compelled to store the freshly harvested paddy for at least 4-6 months of period under controlled conditions of temperature and relative humidity to obtain the rice with better cooking and textural properties. This storage of paddy, which is also called aging, is cumbersome from technical as well as economic point of view. The various accelerated aging techniques have been developed but with certain limitations. The ultrasonication is one of the green, novel, non-destructive, quick, adaptable, and promising technologies being applied in the food industry. The ultrasound processing has ability to bring changes in the milling, cooking, textural, and nutritional properties of rice. Therefore, the present investigation was undertaken for ultrasound assisted aging of paddy which was treated ultrasonically for 30, 60, and 90 min durations at different temperatures of 30, 40, and 50oC and the ultrasound process treatment using response surface methodology (RSM). The appropriate models were developed and used to optimize the best conditions of ultrasound treatment by running ANOVA based on the milling and cooking characteristics of rice. The head rice yield increased for increasing temperature from 30 to 50oC while decreased beyond 60 min ultrasound duration. The broken rice decreased with increasing temperature while increased with increase in ultrasound period from 60 to 90 min. Milling efficiency was increased with increase in time and temperature of ultrasound treatment. The ultrasound treatment decreased cooking time with the increase in time and temperature while increase the water uptake ratio, volume expansion ratio and cooking loss in rice with the increase in time and temperature of ultrasound treatment. The best-optimized ultrasound conditions by RSM were 60 min 50oC which increased the head rice yield, decreased the broken heads, and improved the milling efficiency and cooking qualities. The ultrasound treatment improved rice flour's functional properties (WAC, OAC, and SP). The phenolic content and antioxidant activity of rice increased significantly (p<0.05) with ultrasound time and temperature increase while decreased in rice obtained by milling of six month stored paddy. The in vitro digestibility of rice was also improved by ultrasound treatment as ultrasound treatment increased the content of rapidly digestible starch (RDS). Slowly digestible starch (SDS) and resistant starch (RS) also varied with various ultrasound conditions. Whereas, RD observed to be higher and RDS observed to be lower in six month stored paddy. Furthermore, ultrasound treatment significantly (p<0.05) improved the textural properties of rice. The pasting profile and color properties are also impacted by ultrasound treatment under various conditions. The pasting properties of rice obtained by ultrasound treatment for 60 min are similar to the rice obtained from paddy stored for six months. The structural changes in rice from ultrasound treated paddy witnessed by SEM, X-ray diffraction, and FTIR analysis. Ultrasound treatment for 60 min at 50oC temperature can be used as an alternative for the natural aging of paddy to accelerate the process.ThesisItem Embargo Development of nutritious food products from whole baby potatoes(Punjab Agricultural University, Ludhiana, 2023) Kamaljeet Kaur; Sukhpreet KaurThe present study aimed at optimizing the processing techniques for preparation of phytochemical rich traditional (papads) and modern potato snacks (frozen skillet potato) from whole baby potatoes and to study quality characteristics of the prepared products. Although baby potatoes are considered as a waste but they were found to contain appreciable amount of phytochemicals and minerals. Five formulations of papads were prepared utilizing baby potatoes (with peel and without peel) and a table variety (without peel) was taken as control. Quality analysis showed that papads prepared with peel attained higher amount of crude protein, fiber, bioactives and mineral content than those prepared without peel. However, papads prepared without peel were lighter in color. Papads from K. Chipsona-1 (with and without peel) were organoleptically more acceptable and selected for storage studies. During storage at room temperature, moisture content, water activity, total and reducing sugars increased significantly (p<0.05). Additionally, bioactives including ascorbic acid, total phenolics, flavonoids and antioxidant activity were retained upto 57.22%, 53%, 56.77%, and 67.56% respectively. The product was safe upto 6 months of storage. Another product i.e. frozen skillet potato utilizing whole baby potatoes was devised and effect of different battering (0-30% corn starch) and gums coatings (0.5-1%) on quality of prepared product was evaluated. Addition of 30% corn starch and 1% xanthan gum resulted in the crispiest product with lowest oil content. Also, coatings and storage period (-20℃/4months) exerted nonsignificant effect on the phytochemical constituents indicating that coatings were able to main the phytochemical profile of stored potato snack, The formulated frozen skillet potatoes were organoleptically and microbiologically safe upto 4 months.ThesisItem Embargo Development of technology for preparation of low glycemic index pasta from barley(Punjab Agricultural University, Ludhiana, 2023) Arshpreet Kaur; Baljit SinghThe present study aimed to standardize the process for preparation of low-glycemic index pasta from barley and to study the physico-chemical and functional characteristics of the prepared pasta. Two varieties of barley and six compositions for each variety by using different gums (guar gum, xanthan gum, carrageenan gum) with two different concentration of each gum were prepared. Compared to control, addition of gums in barley flour enhanced the water absorption capacity and swelling power as the level of gums increased whereas a decline in the oil absorption capacity and water solubility index was obtained . Furthermore, addition of gums increased peak viscosity, breakdown viscosity and final viscosity of barley flour . Significant increase in the minimum cooking time of pasta samples was obtained ,with increase in gum concentration. The glycemic index values for barley pasta were less than control while glycemic index of barley – gum pasta decreased as the gum level increased. Based on sensory analysis, both PL-419 and PL-807 barley pasta with 3% gum concentration were selected for storage studies. Moisture content and water activity increased significantly with the progression of storage period. It was observed that pasta prepared with 3% xanthan gum addition in barley flour had lower glycemic index as compared to other gums. However , its low sensory parameters makes it less acceptable while pasta prepared by incorporation of guar gum at 3% level was more acceptable due to its high sensory properties and had lower glycemic index as compared to control. Among all the compositions, enrichment with 3% level of all the gums for both the varieties of barley had highest overall acceptability in comparison to 2% gum addition in barley pasta.ThesisItem Embargo Characterization and Functionality of Oleogels(Punjab Agricultural University, Ludhiana, 2023) Parmar, Vijaya; Sharma, SavitaCurrent research investigation was undertaken to develop, characterize and assess the utilization of oleogels as potential ingredient in commercial products to be used as saturated and trans fat replacements. Oleogels were designed by employing two techniques (a) direct dispersion method using beeswax and candelilla wax at 6, 9 and 12 % and (b) indirect dispersion method using varying ratios of stearic acid: soy lecithin; at 7:3; 5:5; 7:5 to be individually combined with virgin coconut oil (VCO), rice bran oil (RBO) and mustard oil (MO). The developed oleogels were characterized for techno-functional parameters such as oil loss, color analysis, textural profile, rheological parameters, morphological details via confocal laser scanning microscopy and crystal properties (FT-IR and XRD). The indirect dispersion method showed better crystal formation, gel stability and storage capabilities, hence oleogelator combination of stearic acid: soy lecithin (7:3) was optimized for the development of combination oleogels such as RBO+VCO; VCO+MO; MO+RBO; VCO+MO+RBO which were examined for compositional analysis, bioactive components, lipid quality characteristics, crystal morphology, oil loss and storage stability. Among the optimized oleogels, rice bran oleogels showed balanced fatty acid composition, highest total phenols and moderate levels of total flavonoids. It also showed highest iodine value and moderate levels of saponification value. Hence, rice bran oleogel was selected as the most suitable oleogel to be utilized in different commercial products by replacing conventional fat at 25, 50, 75 and 100 %. On evaluation, 25 % in chocolate spread, 50 % in pinni and muffins and 75 % in cookies were found acceptable. However, foaming appeared in chocolate spread at 50 % and bitterness, soapiness was observed in muffin above 50 % replacement of conventional fat. Consequently, this study testified the functionality of oleogels in commercial food products.
