Thumbnail Image

Thesis

Browse

2007 - 20092
Reset filters
Subject: Food Technology × End date: 2009 × Start date: 2000 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    Quality characteristics of barley noodles as influenced by some ingredients
    (Punjab Agricultural University, Ludhiana, 2007) KANUPRIYA JOSHI
    Noodles were prepared from barley flour treated with kansui, potassium iodate, egg albumin and flour gel in the range of 0.5-2.0%, 25-100 ppm, 0.5-2.0% and 1.25-2.50%, respectively. Effect of treatments on flour characteristics, cooking quality and texture profile analysis of noodles was studied. Gelatinization temperature of barley flour was significantly (p<0.05) increased upon treatment with kansui. Barley flours treated with kansui, potassium iodate and flour gel treatments showed spectacular increases in the values for farinograph water absorption. Flour prepared from PL 172 barley showed considerably lower values for farinograph water absorption than those of VJM 201 barley. Water uptake and cooking losses of noodles increased with increasing contents of treatment ingredients. Kansui treated noodles were dark in colour. Raw noodles prepared using potassium iodate were considerably hard revealing good handling and packaging properties. Treatment of barley flours with potassium iodate and egg albumin improved firmness of the cooked noodles. Values for gumminess and cohesiveness of the treated noodles were negligibly different than those of the control. Chewiness and springiness values for the cooked noodles were increased upon addition of kansui at 0.5% concentration of kansui, but decreased with further increase in its concentration upto 2%. Though, the noodles prepared using potassium iodate, egg albumin and flour gel showed lower values for gumminess and chewiness than those of the kansui treated noodles, the values increased with increases in the concentration. Potassium iodate treated noodles were less sticky and scored good to excellent preference, organoleptically. A similar trend was observed for noodles prepared using egg albumin. The results obtained in this study revealed that yellow alkaline noodles can be prepared from barley flour using kansui upto the extent of 0.5%. The texture profile analyses, rapid visco-analyzer and cooking quality parameters exhibited preference for VJM 201 barley flour over that of PL 172. Barley flour, noodles, farinograph, mixograph parameters, texture profile analysis, cooking qualities, pasting characteristics.
  • Thumbnail Image
    ThesisItemOpen Access
    Development of fruit incorporated instant wheat porridge.
    (Punjab Agricultural University, Ludhiana, 2009) Neeraj Gandhi
    A study was carried out to develop fruit incorporated instant wheat porridge using extrusion technology. Whole wheat was milled into grits and was mixed with fresh mango and guava pulp at different level from 10 to 50 per cent. The mixtures were dried to bring down the moisture content to 12, 15 and 18 per cent and processed using twin-screw extruder. The properties of extrudates (expansion ratio and density) and porridge (water absorption index, water solubility index, moisture content and sensory quality) were studied. After selecting the best fruit pulp and feed moisture content levels, the samples were prepared with added sugar at 20, 25 and 30 per cent. Increase in feed moisture content resulted in the decrease in expansion ratio and increase in density of the extrudates. Increase in fruit pulp level reduced the expansion ratio and increase the density. Water absorption index (WAI) increased and water solubility index (WSI) decreased with increase in feed moisture content. With increase in level of fruit pulp WAI decreased and WSI increased. Porridge extruded at 15 per cent moisture content with 30, 40 per cent mango pulp and 20, 30 per cent guava pulp was highly acceptable. Sugar level of 30 per cent was most acceptable. Fruit porridge stored in LDPE and aluminum laminate pouches at ambient temperature remained acceptable upto 6 months. Mass consumer acceptability scores found out to be 3.07 out of 4.00 for best porridge (extruded at 15 per cent moisture content with 30 per cent mango pulp and 30 per cent sugar).