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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 Recovery and characteristics of starch from quinoa cultivars(Punjab Agricultural University, 2023) Sharma, Chahat; Agarwal, AntimaThe present study primarily focuses on “Recovery and Characteristics of starch from quinoa cultivars”. The objective was to observe the properties of quinoa starch extracted from different quinoa cultivars, to characterize the isolated starch for physicochemical and techno-functional properties and to assess the structural behaviour of isolated starch. Five quinoa cultivars EC507738, EC507739, EC507743, EC507747, EC507749 were procured from the Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana. Quinoa grains of different cultivars EC507738, EC507739, EC507743, EC507747, EC507749 were assessed for physical parameters such as bulk density, true density, porosity and kernel weight. Yield of starch was also estimated for each quinoa cultivar. Isolated quinoa starch was assessed for color characteristics. The physical properties of such as bulk density, tapped density, true density, porosity, angle of repose, Hausener and Carr’s index were also estimated for each quinoa starch cultivar. Isolated quinoa starch were also assessed for proximate analysis, quinoa cultivar EC507749 exhibited significantly higher value for amylose while EC507738 showed highest content of amylopectin. Functional characteristics of quinoa starch such as water absorption capacity and water solubility index was higher for quinoa starch of cultivar EC507747, maximum value oil absorption capacity, swelling power, paste clarity, gelling power, least gelation was displayed by cultivar EC507749. Texture analysis of gel of quinoa starch cultivar EC507738 showed maximum gel strength. The SEM and particle size distribution observation revealed the sphere-like morphology in the cultivar of quinoa starch EC507749 and the most disintegrated and smaller particle size in cultivar of quinoa starch EC507743.The Xray Diffraction revealed that all of the quinoa starch cultivars displayed the A-type crystalline organization patterns characterized by the prominent peaks and quinoa starch of cultivar EC507749 showed highest crystallinity of starch granules. All the five quinoa starch cultivars EC507738, EC507739, EC507743, EC507747 and EC507749 were observed to have similar spectrum with the band located in the region between 3000-3600 cm−1, 2800-3000 cm−1, 1600-1700 cm−1, 1500 and 1600 cm−1 and 1000-1200 cm−1. The quinoa starch cultivars EC507738, EC507739, EC507743, EC507747 and EC507749 were distributed in four quadrants to investigate the correlation among variables, the PCA plot revealed a clear treatment EC507749 and EC507743 in quadrant 1, depicting a positive correlation between them. Quinoa starch is a novel source for improving food products since it can add to the functional qualities of food, such as texture, sensory aspects, and nutritional value.ThesisItem Embargo Development of bakery products using guava processing waste(Punjab Agricultural University, 2023) Kamboj, Vinkal; Goel, RajniGuava processing waste is a by-product of guava pulp production that contains high quantities of dietary fiber, antioxidants, and minerals. Still, it is frequently discarded as waste material, which affects the environment. The objective of the study was to develop bakery products by partially replacing wheat flour with guava processing waste and evaluating the physico-chemical, sensory, and shelf-life characteristics of these products. Autoclaving treatment was given to guava processing waste at different time intervals (0, 5, 10, and 15 minutes) to reduce the phytate content. The treated guava processing waste was then dried and ground. After powder formation, the guava processing waste powder was evaluated for physico-chemical properties, antioxidants, carotenoid, and vitamin C. Further color analysis and functional properties of the powder were also evaluated. Phytic acid content decreased with increase in time of autoclaving. Sample with no autoclaving treatment showed 111.90 mg/100g whereas 15 minutes autoclaving treatment showed 30.30 mg/100g of phytic acid. Thus 15 minutes of autoclaving caused a reduction of 73%, lowering the phytic acid level. Wheat flour substituted with guava processing waste powder at different levels (0, 5, 10, 15, 20, and 25 per cent) to prepare cookies and muffins. After baking, the proximate composition, antioxidant activity, mineral content, color, texture, spread ratio, sensory characteristics, water activity, free fatty acid content, and peroxide value of the cookies and muffins were examined. The results showed that guava processing waste powder substitution in cookies and muffins increased the crude fiber, crude fat, antioxidant activity, phytate content, darkness, hardness, and fracturability of the cookies while the crude protein, ash, carbohydrate content, spread ratio, minerals and sensory score of the cookies and muffins decreased. After 90 days of storage, the shelf-life assessment showed that the guava processing waste powder cookies had reduced water activity, free fatty acid content, and peroxide value compared to the wheat flour cookies. Muffins containing guava processing waste were lower in water activity and free fatty acid throughout their shelf life of 15 days, but their peroxide value was higher than wheat flour muffins. It was found that guava processing waste powder substitution upto 15 per cent level, produced cookies and muffins with higher levels of dietary fiber and antioxidants compared to traditional wheat flour cookies and muffins, making them a healthier alternative.ThesisItem Restricted Utilisation of fish protein powder as functional food ingredient in product development(Punjab Agricultural University, 2023) Saini, Mandeep; Arashdeep SinghThe study was conducted to utilise the fish protein powder as functional food ingredient in product development. Four different types of fish protein powders were prepared from pangas (Pangasianodon hypophthalmus) and rohu (Labeo rohita) which includes pangas protein concentrate (PPC), pangas protein isolate (PPI), rohu protein concentrate (RPC) and rohu protein isolate (RPI). Raw material was assessed for the proximate composition, color characteristics and FTIR spectra. For pangas and rohu protein concentrate the blends were prepared with formulations - control, 3.0%, 6.0%, 9.0%, 12.0%, and 15.0% where as for pangas and rohu protein isolate the blends were prepared with formulations – control, 2.5%, 5.0%, 7.5%, and 10.0%. For pasta the blends were assessed for functional properties which increased the water holding capacity and water solubility index. Cooking characteristics including optimum cooking time, cooked weight, volume expansion, swelling index and water absorption capacity decreased whereas cooking loss increased. Physical parameter of bread includes weight, width/height ratio increased significantly (P < 0.05) whereas height, volume and specific volume decreased significantly (P < 0.05). Baking characteristic like bake absorption and crust to crumb ratio increased whereas oven spring and bake loss decreased. Proximate composition shows significant increase (P < 0.05) in the protein as the amount of fish protein powder increased in the pasta and bread. Textural attributes of pasta and bread was also assessed. Mineral composition shows the presence of various mineral in fish protein powder. Color characteristic shows the significant (P < 0.05) change in color due to the addition of fish protein powders in pasta and bread. In vitro protein digestibility and protein availability also increased significantly (P < 0.05) due to the addition of fish protein powders. FTIR-spectra shows the enhanced peaks of the amide I, II and III peak at 1635-1653 cm-1, 1507-1541 cm-1 and 1174 cm-1 which signifies the enhancement of protein in the pasta and bread. On the basis of sensory analysis pasta and bread made with fish protein concentrate 9% was accepted whereas pasta and bread made with fish protein isolate 5% was accepted. For the shelf-life, the prepared pasta was stored for 3 months whereas bread was stored for 7 days. The overall acceptability of pasta was start to decline after 1 month of storage period. TBRAS content was increased in pasta due to the addition of fish protein powder whereas in case of bread the overall acceptability starts to decline after 4 days of storage period. The yeast and mould growth was clearly visible after 4th day.ThesisItem Restricted Valorization of Immature Dates for Development of Functional Toffee and Cake Premix(Punjab Agricultural University, 2024) Attri, Nidhi; Sukhpreet KaurOne of the issues in the food sector is waste generation. However, if managed properly, these wastes or by-products can be turned into useful resources because they include an abundance of valuable elements and phytonutrients. The present study aimed at optimizing the processing techniques for preparation of nutritionally rich date-based products (toffee and cake premix) from waste valorization of immature dates and to study their physico-chemical, phytochemical characteristics and self stability. Date fruit has a variety of beneficial bioactive compounds, and replacing refined sugar with date sugar is a healthier option. Firstly, immature dates at Khalal (TSS 25 ºB, moisture 55.14%) were processed to obtain soft dates in Tamar (TSS 40 ºB, moisture 45.48%) stage which were then further utilized for preparation of toffee formulations. Five different formulations of toffee were prepared by replacing sugar with date paste at (0%, 25%, 50%, 75% and 100%) levels. For preparation of date cake premix, soft date paste was converted into dried powder using two drying techniques i.e., spray and tray drying. On the basis of bioactive profile and color retention, tray dried powder was selected for development of cake premix by substituting refined sugar at 0%, 25%, 50%, 75% and 100% levels. Compared to control (100% refined sugar), addition of date paste and date powder considerably enhanced the minerals and bioactive profile of the formulated toffee and cake premix. Based on sensory analysis, date toffee prepared with 50% date paste and date cake with 100% date powder replacement was selected for shelf-life evaluation. Date toffee was wrapped in butter paper and laminated foil and cake premix was packed in laminated foil under ambient temperature conditions. During storage of prepared products, a significant (p<0.05) effect on quality parameters (physico-chemical, phytochemical, color, textural and microbial attributes) were observed. Both stored date-based toffee and cake premix showed satisfactory microbial growth and date toffee and cake showed organoleptic quality for 3 and 6 months, respectively.ThesisItem Embargo Process development for the preparation of osmotically dried figs and fig bar(Punjab Agricultural University, 2024) Kapila, Bharti; Babbar, NehaThe present study aimed at optimizing the processing techniques for the preparation of value added products from figs. Figs are available for a very short duration and are highly perishable. Therefore, value addition in the form of osmotically dried figs (ODF) and fig bar was done. The ODF was prepared using response surface methodology to optimize the blanching time and drying temperature. Temperature of 60 and 4 min of blanching time was found optimum for the better retention of total phenols (260.41 mg GAE/100g), total antioxidant activity (108.70 mg TE/100g), browning index (0.310 Abs). For the preparation of fig bars, fresh fig pulp as well as dried figs were used. The sugar used in the both type of bars (i.e. from fresh pulp and dried figs) was replaced by honey and jaggery at the rate of 20%, 40%, 60%, 80% and 100%. Compared to the control (with refined sugar), addition of honey and jaggery considerably enhanced the minerals and phytochemical content in formulated fig bars. A significant increase in total flavonoids from 23.89 mg/100g to 52.25 mg/100g, total phenols from 273.9 mg GAE/100g to 393.5 mg GAE/100g and antioxidant activity from 90.74 mg TE/100g to 110.56 mg TE/100g was observed in 100% jaggery samples in comparison to control. Based on the sensory analysis, dried fig bar with 80% honey, 100% jaggery and fresh fig bar with 60% honey, 100% jaggery was selected for shelf-life evaluation. The storage studied of ODF and fig bar revealed major changes in ascorbic acid content and antioxidant activity. Other constituents i.e. phenol content, flavonoid were reduced to minor extent during storage of both the products. While the moisture content, total sugars and reducing sugars were increased to a minor extent. The ODF and fig bars were safe for consumption during 3 months of storage period.ThesisItem Embargo Modification of corn and rice starches: optimization and utilization as functional ingredients(Punjab Agricultural University, 2023) Geetanjali; Arashdeep SinghThe study was conducted to observe the effect of ultrasonication on native corn and rice starch and their utilisation as functional ingredient in preparation of food products. Both native corn and rice starches were subjected to ultrasonication using Probe Sonicator for 30 minutes at 40% amplitude, 20 kHz frequency. Followed by spray drying using a spray dryer set to an input temperature of 160 °C, an air pressure of 2 bar, and a feed pump rate of 16 rpm. Native and ultrasonicated corn and rice starches were assessed for physical characteristics, functional properties, color characteristics , FT-IR and X-Ray Diffraction. Ultrasonicated corn starch was further incorporated at 0-25% level as a fat replacer for the preparation of muffins and 0-5% level for curd as functional ingredient. Muffin batter prepared using ultrasonicated corn starch at 0-25% was assessed for rheology. Prepared muffins were further assessed for physical properties such as weight showed significant (p<0.05) increase whereas height, bake loss, volume and specific volume showed decrease in values with the addition of ultrasonicated corn starch. Proximate composition includes moisture, ash, protein, fibre and energy showed insignificant increase in values whereas fat content decreased significantly (p<0.05) with increasing level of ultrasonicated corn starch. Rheology and viscosity of curd were analysed. Physicochemical properties of curd such as syneresis, pH, fat showed non-significant decrease in values with addition of ultrasonicated corn starch while increase in acidity, moisture, total solids and ash content was observed. Muffins and curd were also assessed for textural characteristics, color characteristics, FT-IR spectra and sensory evaluation. The FT-IR spectra of muffins revealed the existence of ultrasonicated maize starch in muffins, as seen by peaks seen in the 950–1150 cm-1 range. Additionally, aliphatic fat groups were detected, as indicated by vibrational disruptions visible at peaks 2849 and 2918 cm-1. FT-IR spectra of curd showed the prominent peaks in the wavelength range 1000- 1200 cm-1 due to the presence of C-O-C linkages and further peaks at 1650 and 1750 cm-1 due to the presence of C=O linkages of fatty acids. Lactose also exhibited vibrations in spectra in the range 2900-3200 cm-1. Control and best selected ultrasonicated corn starch containing curd sample among all were studied for changes in syneresis, acidity, pH, LAB count and overall acceptability during their storage. LAB count was noted to be decreased during 7 days storage period, the overall acceptability of control curd and decreased while the best selected curd with ultrasonicated corn starch kept the desirable quality throughout storage period.ThesisItem Restricted Convenience Foods from Germinated Lentil (Lens culinaris) and Maize (Zea mays L.)(Punjab Agricultural University, 2024) Samandeep; Jaspreet KaurIn this study, lentil (LL 1373) and maize (JC 4 and Braz 1844) grains were germinated, dried and milled. Milled samples were analyzed for proximate composition, functional properties, anti-nutritional factors and bioactive properties. Due to germination, there was significant increase (p<0.05) in protein and ash contents and decrease in fat contents. There was significant (p<0.05) increase in functional properties such as water absorption capacity, foaming capacity and emulsification capacity. There was significant (p<0.05) reduction in anti-nutritional factors (phytic acid, tannins) and increase in total phenols, flavonoid and anti-oxidant activity in both germinated lentil and maize. Blends of germinated lentil and germinated maize were used for developing convenience foods- air fried chips and snack bar. Based on quality and sensory acceptability of air fried chips and snack bar, 30:70 (germinated lentil: germinated maize) and 80:20 (germinated lentil:germinated maize) blends, respectively, were found acceptable. Increase the proportion of germinated lentil in the product caused significant (p<0.05) increase in protein content, ash content, in vitro protein digestibility and mineral content of the products. Air fried chips and snack bar were packed in aluminium laminate pouches and were stored under ambient conditions (25±10ºC). These were analyzed for changes in water activity, colour, peroxide value, free fatty acid and sensory characteristics. The products were found acceptable up to 90 days of storage. Such convenience products are healthier option than the products currently available in the market.ThesisItem Restricted Exploration of Jamun Seeds for Extraction of Phytochemicals and Value Addition(Punjab Agricultural University, 2023) Harjot Singh; Vikas KumarJamun seeds are usually discarded as a waste from jamun processing industry, although these seeds are having numerous phytochemical and pharmaceutical potential. In the recent era, the researches have shifted for the valorisation of jamun seeds for food and pharmaceutical purposes. The studies are still lacking in drying methods, extraction and use in the dairy products, therefore to fulfil this gap the present study is planned. The jamun seeds were subjected to drying using different methods i.e., sun drying, solar drying, tray drying (45, 55, 65 °C) and microwave drying (180W, 300W, 450W); were evaluated for physicochemical (water activity, color, total sugars, reducing sugars) and phytochemical (total phenolic content, flavonoid content, antioxidant activity) parameters. Among all different dried samples, microwave dried jamun seeds (300W) retained maximum phytocompounds, which was also confirmed by FTIR (Fourier transform infrared spectroscopy) characterization. The dried jamun seeds (microwave dried at 300W) were used for the extraction of phytochemicals using different extraction techniques i.e., shaking water bath extraction (SWE), microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE). The Taguchi orthogonal array was used to optimize the process parameters for efficient extraction of phytochemicals. Among the different techniques, UAE (power: 300 W, time: 30 min, solid-to-liquid ratio: 1:15, pH: 5.5) was found to be more effective followed by MAE (power: 500 W, time: 60 sec, solid-to-liquid ratio: 1:15, pH: 5.5) and SWE (Temp: 75°C, time: 30 min, solid-to-liquid ratio: 1:15, pH: 5.5). The optimized jamun seed powder (microwave dried 300W) and extract (UAE optimized extract) were incorporated in skim milk at different concentrations respectively i.e., powder (0.5, 1, 1.5 and 2%) and extract (2, 4, 6 and 8%) for the preparation of phytochemical enriched yoghurt. The prepared yoghurt was analysed for different physicochemical, phytochemical, sensory parameters at 0 day and different storage interval 0, 2, 4, 6, 8 days. All the phytocompounds increased with the increase of level of powder and extract, however, the overall acceptability was obtained maximum in 1.5 % powder and 6 % extract based yoghurt. This study will be helpful for the drying, effective extraction of phytocompounds and utilization of jamun seeds for the value addition.
