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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 Restricted Processing and utilization of peanut and its flour in food products(Punjab Agricultural University, Ludhiana, 2022) Dikkala, Praveen Kumar; Kamaljit KaurPeanuts are a high-energy food that contains a significant amount of fat, proteins, carbohydrates, vitamins, and nutraceuticals like anthocyanins and resveratrol. Because of their high nutritional value and pleasant or unique flavour after roasting or pressure cooking are consumed worldwide. It contributes a substantial share of cooking oil content. Punjab agricultural university has new varieties (J-87, SG-99 and TG 37A) of peanut whose potential for product development needs to be explored. This work aimed to characterize and evaluate the varieties of peanuts grown at the Punjab Agricultural University so that commercial peanut products could be made from them. Raw peanut kernels were assessed for proximate composition, mineral content, pasting properties and antioxidant activity, functional properties, and aflatoxin contents. The peanut varieties had high protein and fat content ranging from 23.50- 23.83 % and 46.26 to 46.69 %. Roasting and pressure cooking reduced the protein content and carbohydrates and anti-nutritional factors present in peanuts. Pressure cooking caused a reduction in saponin contents from 6.4 to 12.91 percent. Roasting and pressure cooking increased the pasting properties of different peanut kernel flours. The processing of peanut kernels was beneficial in improving functional properties, invitro protein digestibility, and antioxidant activities. Different value-added products play an important role in nutritional balancing. Amongst the cultivars, the highest oil contents were observed in TG 37 A, followed by SG-99 and J-87. Treatments like pressure cooking and roasting increased oil yield. Protein contents were increased in defatted peanut flour chapatti. SG-99 defatted peanut flour chapatti is more acceptable than control. Peanut milk prepared from the SG99 cultivar has more protein content. Treatments had altered the nutritional composition of peanut milk. Peanut skin fortified butter and keto cookies played an important role in nutrition. Shelf-life evaluation of peanut keto-cookies for four months cleared that they were self-stable. Punjab agricultural university peanut varieties could be potentially used to prepare commercial peanut products. Therefore, it was clear that SG-99 could be recommended to prepare defatted peanut flour chapatti, peanut butter, and peanut milk. TG37 A cultivar could be recommended for the production of oil production.ThesisItem Embargo Development and evaluation of micronutrient fortified ready-to-bake frozen potato paranthas(Punjab Agricultural University, Ludhiana, 2022) Kaul, Shivani; Kamaljit KaurThe investigation was carried out to standardize the conditions for encapsulation of iron and zinc by spray drying technique which were further utilized in fortification of ready-to-bake frozen potato paranthas. The native starch was modified by four techniques that is pre-gelatinization, alcohol and alkali treatment, microwave treatment, and ultrasonication treatment. The alcohol and alkali modified starch was selected due to higher cold-water solubility and maximum modification and hence were further used in the encapsulation process. The encapsulation process was carried out from four different formulations having 10, 20, 30, and 40% TSS. Fe 30 and Zn 30 were selected on the basis of various physical and chemical attributes. Fe 30 and Zn 30 were used to fortify wheat flour and then potato paranthas were prepared. Three different types of paranthas were prepared that is unfortified parantha (UFP), parantha fortified with encapsulated iron/zinc (EFP), and parantha fortified with unencapsulated iron/zinc (UnFP). These three paranthas were packed in aluminium laminates and vacuum packs and further stored under frozen conditions (-18°C). The prepared product was subjected to proximate analysis, bioactive analysis, microbial analysis, and organoleptic evaluation. The shelf-life analysis revealed that the product can be effectively stored for three months in aluminium laminates and five months in vacuum packs with an overall acceptability of more than seven. Thus, to combat malnutrition and deliver convenience, fortified ready-to-bake frozen potato parantha is one of the best technique to cater wide consumer demands.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.ThesisItem Unknown Extraction of anthocyanins from jamun pomace and their utilization in value added products(Punjab Agricultural University, Ludhiana, 2022) Navjot Kaur; A. Sachdev, PoonamThe present investigation on “Extraction of anthocyanins from jamun pomace and their utilization in value added products” was carried out to utilize jamun pomace, rich in anthocyanins and polyphenols with good antioxidant capacity for the extraction of phytochemicals (total monomeric anthocyanins, total phenols, and flavonoids) using conventional and novel non-conventional techniques, such as ultrasoundassisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction and determining its antioxidant potential using DPPH free radical scavenging activity, ferric reducing antioxidant power, and reducing power assay. The conditions for the extraction of phytochemicals from jamun pomace were optimized using optimization techniques i.e., response surface methodology BBD and CCD design, and Taguchi orthogonal array design. The freeze-dried pomace powder and the pomace extract were further used for the preparation of food and nutraceutical products. The pomace contained good amounts of crude fibre (3.51%), total monomeric anthocyanins (701.72 mg CGE/100 g), total phenols (2779.06 mg GAE/100 g), total flavonoids (1832.83 mg QE/100 g), and DPPH free radical scavenging activity (120.28 µmol TE/100 g). Ultrasound-assisted extraction resulted in the highest anthocyanin yield (637.25 mg CGE/100 g) using optimum conditions of 366.25 W ultrasound power at 37.61 °C temperature for 47.48 min using 70% ethanol acidified with 0.1% HCl. Microwaveassisted extraction yielded maximum of 587 mg CGE/100 g total anthocyanins at microwave power (80%) for 2 min using 1:30 solid-liquid ratio with 0.01% HCl. The qualitative and quantitative analyses using SEM, FTIR, and HPLC, respectively confirmed better extractability of non-conventional techniques as compared to conventional extraction. The freeze-dried pomace powder showed better flowability with 28.57° angle of repose, Carr’s Index (14.95), and Hausner ratio (1.30) with 701.72 mg CGE/100 g anthocyanins. The encapsulation of anthocyanins using spray drying process retained 85.45% of total anthocyanins. The incorporation of freeze-dried powder (5%) with 20 ml ultrasonically extracted pomace extract in paneer spread had 173.33 mg anthocyanins and obtained the highest overall acceptability. The paneer spread retained 92.33% anthocyanins with a shelf life of 16 days at refrigerated (4±1°C) temperature. The butter optimized with 2% encapsulated jamun extract powder had 4.40 mg/100 g anthocyanins with 6 months of shelf life at -18 °C. The pomace tablet providing 16.33 mg anthocyanins with rapid disintegration time (20 min) and release of anthocyanins showed storage stability of 4 months with 75% retention of anthocyanins. The developed products (paneer spread and butter) showed better oxidative and microbiological stability as compared to control products.ThesisItem Open Access 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 Restricted Preparation, characterization and utilization of fermented legume flour in food products(Punjab Agricultural University, Ludhiana, 2022) Toor, Barinderjeet Singh; Amarjeet KaurLegumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. The present study aimed to determine the effect of fermentation by Rhizopus oligosporus on chemical composition, antioxidant potential and functional properties of some commonly consumed legumes i.e. chickpea (kabuli and desi), pigeon pea and soybean. Results demonstrated increased protein (5 - 14 %) and ash (5 - 15 %) contents in fermented legume flours while carbohydrates, fibre content, total sugars and reducing sugars reduced with fermentation. The bioactive contents and antioxidant properties of chickpea kabuli and desi, and soybean significantly enhanced with fermentation. Although fermented pigeon pea flour exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Phytic acid in all the legumes reduced by 24 - 55 % with fermentation while trypsin inhibition increased by 11 - 46 %. In chickpea kabuli and desi, and pigeon pea saponins increased by 40, 16 and 28 %, respectively, with fermentation while it decreased by 12 % in soybean. Fermentation increased the tannins in chickpea desi (8 %), pigeon pea (10 %) and soybean (43 %) whereas decreasing trend was observed in chickpea kabuli (16 %). The in vitro protein digestibility and contents of minerals as well as essential and non-essential amino acids enhanced with fermentation. Fatty acid composition showed the varied concentrations of polyunsaturated, monounsaturated and saturated fatty acids in fermented legume flours. Moreover, fermentation significantly modified the functional properties of all the legumes. Modification in the conformation of legumes was confirmed by fourier transform infrared spectroscopy (FTIR), X ray diffraction (XRD), scanning electron microscopy (SEM) and differential scanning calorimetric (DSC) analyses. Further, the fermented legume flours were used in the preparation of chapatti, fried snack (matri) and noodles. The following levels of fermented legume flours (chickpea kabuli, chickpea desi, pigeon pea, soybean) were found optimum i.e. chapatti (20, 20, 10, 20 % respectively), fried snack (matri) (30, 20, 20, 30 % respectively) and noodles (20, 10, 10, 20 % respectively). The physicochemical properties of food products revealed enhancement in protein and ash contents as well as in vitro protein digestibility with the incorporation of fermented legume flour. Shelf life evaluation of fermented legume flours and selected samples of chapatti, matri and noodles revealed acceptability during storage. The economic evaluation of food products showed increment in the cost with the incorporation of fermented legume flour which could be justified with the enhancement in the nutritional properties and in vitro protein digestibility. The study concluded that fermentation resulted in an optimal balance of nutrients and antinutrients. The process proved to be a potential tool for tackling the concerns of nutritional security, and thus can be proposed for the development of novel legume-based functional foods.ThesisItem Restricted Development of Nano Encapsulated Bioactive Ingredients for their Delivery In Selected Functional Foods(Punjab Agricultural University, Ludhiana, 2022) Sharma, Neha; Gurkirat KaurBioactive compounds are identified with numerous health promoting benefits but their chemically labile nature and poor solubility and low bioavailability limit their direct incorporation into foods. Therefore, the present study is addressed to optimize the conditions for their successful encapsulation and to study the stability and efficacy of developed encapsulated compounds when incorporated into different food models. Three different classes of bioactive compounds, namely curcumin, ɷ-3 fatty acid and anthocyanins were selected as model system for the experimental work. For curcumin, oil in water type nanoemulsions were fabricated using various concentration of oil and emulsifiers by employing ultrasonication method and encapsulation rates as high as 93.60% were achieved. The developed Cur-NE were also identified to exhibit good physical stability and increased bioavailability. Incorporation of developed Cur-NE into pasta offered effective protection to curcumin as higher stability rates were observed with no significant impact on its sensorial properties. For ɷ-3 fatty acid, ultrasonication and spray drying were investigated as encapsulation technologies using different wall materials combinations. Encapsulation rates of 92.30% were achieved and microcapsules were also observed to possess good flow properties and storage stability for a period of 8 weeks. Good in-vitro release rates of 55% were observed for ɷ-3 fatty acid loaded microcapsules under simulated gastro-intestinal conditions. Incorporation of developed ɷ-3 fatty acid loaded microcapsules into mayonnaise was identified with improved retention of α-linolenic acid in it. For anthocyanins encapsulation, water in oil type nanoemulsion were developed using high speed stirring and ultrasonication technology. Different oil and extract proportions were investigated to achieve effective encapsulation. Highest encapsulation rates of 88.03 % were obtained for anthocyanins with good physical stability. Their in vitro release results depicted their efficient resistance under gastric conditions and higher bioaccessibilities under intestinal condition with rapid release rates of 75.16%. FTIR results also confirmed their successful encapsulation into nanoemulsions. A kulfi model was employed to study the effectiveness of antho-NE as its delivery system. Fortified functional kulfi reported higher anthocyanins contents and antioxidant activity with reduced melting rate when compared with control. Sensory scores of the fortified functional kulfi were also found to be acceptable.
