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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 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 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 Technologies for utilization of hull less barley for high fibre foods(Punjab Agricultural University, Ludhiana, 2021) Mahamudu Mohamed Sasamalo; Amarjeet KaurBarley (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.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 functional food products utilizing purple wheat (Triticum aestivum) bran(Punjab Agricultural University, Ludhiana, 2022) Jhans, Bhupinder; Gurkirat KaurFunctional 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.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 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.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.
