Loading...
Thesis
Browse
3 results
Search Results
ThesisItem Open Access DEVELOPMENT OF FRUIT INCORPORATED INSTANT WHEAT PORRIDGE(PAU Ludhiana, 2010) Neeraj Gandhi; Baljit Singh)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).ThesisItem Open Access Development of fruit incorporated instant wheat porridge.(Punjab Agricultural University, Ludhiana, 2009) Neeraj GandhiA 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).ThesisItem Open Access Development of chevon products incorporating functional ingredients(Punjab Agricultural University, 2010) Jasleen Passricha; Thind, SSThe objective of the investigation was development of chevon products (patties and balls) by incorporating functional ingredients like wheat germ, oat bran and dahi (curd) and formulated as per local cuisine. The recipe and the processing procedures were standardized and on the basis of sensory evaluation, best levels of wheat germ (5%), oat bran (1%) and dahi/curd (4%) were incorporated in the chevon patties and balls. The chevon patties and balls were packed in sealed LDPE packs and HDPE packs under vacuum and frozen stored at -20oC upto two months. The average moisture content of raw chevon patties and balls decreased significantly (p<0.05) with the increase in frozen storage period but loss of moisture in HDPE (vacuum) packed chevon patties and balls was lower as compared to LDPE packs. The chevon patties were cooked in hot air oven and in microwave oven and the chevon balls were cooked by shallow frying and steaming. The average protein, fat and ash contents increased significantly (p<0.05) with the increase in frozen storage period. Significant (p<0.05) decrease was observed in the cooking yield and pH of chevon patties and balls during frozen storage. The average compression force values of chevon patties and balls increased significantly (p<0.05) with the increase in the frozen storage period. The microbiological analysis of products was conducted after every one month. The average total plate counts (TPC) for both pre cooked and cooked chevon patties and balls decreased with frozen storage. The average TPC of pre cooked chicken patties decreased from 3.51 x 105 cfu/g to 1.90 x 102 cfu/g at the end of two months of frozen storage period. In fresh hot air oven cooked chevon patties the average TPC decreased from 3.54 x 101 cfu/g to 1.69 x 101 cfu/g at the end of frozen storage. The mean TPC of fresh microwave oven cooked chevon patties was 3.17 x 102 cfu/g which decreased to1.11 x 102 cfu/g at the end of the two months of frozen storage. The average organoleptic scores of hot air oven cooked chevon patties and shallow fried chevon balls was higher than microwave oven cooked patties and steamed chevon balls. The organoleptic quality of chevon patties and balls containing functional ingredients was higher than that of control samples. The organoleptic scores of chevon patties and balls packed in HDPE (vacuum) were significantly (P<0.05) higher than the chevon patties and balls packed that of in LDPE packages.
