Loading...
Thesis
Browse
9 results
Search Results
ThesisItem Restricted DEVELOPMENT OF VARIETY BAKED PRODUCTS INCORPORATING CEREAL BRAN(PAU Ludhiana, 2011) Bhupinder Jit Kaur; Savita SharmaNow a days, consumers have been looking for food ingredients that are natural and healthy. Baked products are considered as an excellent vehicle for fortification, value addition and feeding at mass scale. Keeping in view the above factors there was a need to develop and standardize the technology for bakery products (buns, pizza base and flat bread) using fibre as enrichment source. Therefore, cereal brans have been identified as fortificant. This will also improve the functionality of cereal bran for potential utilization. The addition of increasing levels of fibre in a long way improves the health status of vast majority of health conscious population who are the main target of this technology. The effect of blending of wheat flour with wheat bran, oat bran and rice bran, singly and in combination (0-15%) on the physiochemical, rheological, baking characteristics were examined. Protein and dietary content of wheat flour increased with addition of bran. Pasting properties of wheat flour were significantly affected with addition of bran in blends. Significant variations were assessed in the farinographic properties of flour bran blends. High percentage of water absorption was noticed at 15 percent level of bran, while mixing tolerance index decreased at this level. Quality products (buns, pizza base, flat bread) were prepared with incorporation of cereal bran up to 0-15 percent. Maximum loaf weight was observed at 15 percent bran enrichment of product, where as loaf volume decreased at higher percentage of bran in products. L* and a* values of baked products significantly affected at higher level of bran supplementation. Supplementation of fibre sources has significant effect on the texture of baked products. Recommended level of wheat bran and oat bran is 10 percent and rice bran and bran in combination is 5 percent for all the production of value added baked products. Overall the quality of fibre enriched buns, pizza base and flat bread were at acceptable level, which was reflected from mass consumer acceptability. Keywords: Cereal brans, baked products, sensory quality, texture, colour, visual assessmentThesisItem Open Access BAKING AND SENSORY QUALITY OF WHOLE WHEAT AND FLAXSEED BASED COOKIES AND MUFFINS(PAU Ludhiana, 2011) Ramneet Kaur; Amarjeet KaurPresent study was conducted to develop convenient functional foods i.e. cookies and muffins after incorporating flaxseed meal which is gaining significance as dietary supplement due to its proven multitudinous effects on human health. Germination of flaxseed was done to further enhance its health benefits. Different blends were made by incorporation of ungerminated and germinated flaxseed meal in wheat flour and whole wheat meal and it was found that both ungerminated and germinated flaxseed meal increased the dough development time and water absorption. Paste temperature also increased in both wheat flour and whole wheat meal. Ground ungerminated and germinated flaxseed meals were incorporated at levels 5, 10, 15 and 20 percent in cookies. Spread ratio of cookies increased with addition of both ungerminated and germinated flaxseed meal, more so for germinated flaxseed meal. Whole wheat meal cookies had better acceptability as compared to wheat flour based cookies. With the addition of flaxseed, protein, fiber, fat, ash and calorific value increased. Based on baking, textural and sensory properties, the incorporation of 15 percent level of ungerminated and germinated flaxseed meal was found best for cookie making. Wheat flour and whole wheat meal cookies prepared after incorporation of best levels of flaxseeds were packed in Aluminium Laminates and stored under ambient conditions for 4 months and assessed periodically for changes in moisture, free fatty acid, peroxide value and microbial load. Flaxseeds cookies stored well for 3 months with acceptable flavor and texture. Similarly, wheat flour and whole wheat meal muffins were prepared after addition of ungerminated and germinated flaxseed meal at levels 5, 10, 15, 20, 25 and 30 percent. With the addition of flaxseed, there was increase in specific volume of muffins and improvement in texture. On the basis of sensory scores and textural properties, the best level of flaxseed meal selected were 15 percent for ungerminated and 10 percent for germinated. Muffins prepared from the best levels were packed in LLDPE and stored under ambient and refrigerated conditions for 1 month to assess the shelf life. Muffins stored well for 15 days under ambient conditions and for 1 month under refrigerated conditions.ThesisItem Open Access EFFECT OF PROCESSING ON THE REDUCTION OF ENDOSULFAN RESIDUES IN OKRA (Abelmoschus esculentus L.)(PAU Ludhiana, 2011) Shelke Anil Ramesh; P. S., RanoteThe study was carried out to check the effect of processing and storage on the reduction of endosulfan residues, physico-chemical composition and quality of fresh, canned and dehydrated okra fruits. The moisture, pH, TSS, ascorbic acid, protein, pectin, crude fibre and chlorophyll content of fresh okra fruits was 89.65 per cent, 6.79, 16.00 oBrix, 21.82 mg/100g, 1.99 per cent, 0.30 per cent, 3.75 per cent and 75.97 mg/100g, respectively. Moisture, pH, TSS, ascorbic acid, pectin, crude fibre and chlorophyll content of canned okra decreased by 2.08, 1.62, 38.88, 47.50, 21.25, 52.06 and 53.65 per cent, while protein increased by 29.79 per cent during 6 months of storage at ambient conditions. The moisture content and pH of dehydrated okra increased by 3.07 and 0.90 per cent, respectively whereas TSS, ascorbic acid, protein, pectin, crude fibre and chlorophyll content decreased by 39.58, 56.44, 3.18, 28.62, 19.58 and 26.38 per cent, respectively during 6 months of storage packed in HDPE bags stored under ambient conditions. The endosulfan was applied @ 3.5mL litre-1 on samples of okra through simulated trial in laboratory. The processing treatments reduced the endosulfan residues from okra fruits. Washing (2 min), washing + blanching (3 min), washing + trimming + blanching and washing + trimming + blanching + KMS treatment resulted 39.22, 61.00, 66.95 and 73.54 per cent endosulfan residues reduction from okra fruits, respectively. Reduction in endosulfan residue was recorded as 87.07, 92.38, 97.97 and 99.09 per cent in canned okra when analysed at 0, 15, 45 and 60 days, respectively. The residues of endosulfan in canned okra went below the MRL (maximum residue limit) of 2 mg kg-1 after 15 days of storage. Reduction of 24.69 per cent in endosulfan residues was recorded in dehydrated okra and further reduction by 63.08 per cent was recorded when dried okra was rehydrated. However, 32.82, 35.92 and 42.10 per cent reduction was noted when analysed at 15, 45 and 60 days intervals in dehydrated okra packed in HDPE (high density polyethylene) bags. The studies clearly indicated that pretreatments and processing had marked effect upon reduction of endosulfan residues in okra.ThesisItem Open Access Development of chicken meat patties incorporating natural antioxidants(PAU Ludhiana, 2011) Abhishek Kashyap; S.S., ThindThe objective of this study was to evaluate the quality and shelf life of chicken meat patties by incorporating natural plant antioxidants like ginger paste, tomato paste and aloe vera gel at optimized levels. Ginger paste (0, 2.0, 4.0, 5.0, 6.0, 8.0 and 10.0% levels), tomato paste (0, 1.0 and 2.0 up to 5.0% levels) and aloe vera gel (0, 1.0, 2.0 up to 5.0 % levels) were incorporated in the chicken meat patties for the standardization of recipe. On the basis of sensory evaluation, the best levels of ginger paste (5%), aloe vera gel (3%) and tomato paste (4%) were incorporated in the chicken meat patties which were kept frozen (-20±ºC) for two months, after packing in LDPE and HDPE (vacuum packs), to study the shelf-life of the product. It was observed that AGT chicken meat patties had significantly (p≤0.05) higher moisture, ash, cooking yield, sensory attributes, lower protein, fat, free fatty acid content, peroxide value, lower reduction in diameter and shear force in comparison to control samples. Non significant changes (p≤0.05) in pH and total viable count (TVC) were observed. The chicken meat patties containing natural antioxidants had significantly (p≤0.05) higher acceptability than control chicken meat patties. HDPE (Vacuum packed) chicken meat patties had significantly (p≤0.05) higher moisture, lower free fatty acid content, lower peroxide value and higher scores for overall acceptability than LDPE packed chicken meat patties at the end of two months of frozen storage period (-202C).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 Restricted DEVELOPMENT OF TECHNOLOGY FOR INSTANT MUNG BEANS(PAU Ludhiana, 2011) Shilpa Kondal; Baljit SinghA study was carried out to develop instant mung beans (Vigna radiata) using extrusion technology. Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was used to analyze the effect of feed moisture (14-18 percent), screw speed (400-550 rpm) and temperature (130-170 °C) on extrudate responses Specific Mechanical Energy (SME), Bulk Density (BD), Water Absorption Index (WAI) and Water Solubility Index (WSI). Second-order polynomial were computed and used to generate 3D plots. Significant regression models were established with the coefficient of correlation (R2) greater than 0.88. An optimization of process variables was attempted for maximum desirability. Increasing feed moisture results in extrudates with a higher BD and WAI whereas lower SME and WSI. Increasing screw speed caused increase in SME and WSI whilst reduction of BD and WAI of mung bean extrudates. Higher barrel temperature reduced BD, WAI and SME but increased the WSI of extrudates. The best conditions for instantisation of the product were 16.97 percent moisture, 550 rpm screw speed and 158.20°C temperature. The extrudates were processed under conditions of 18 percent moisture, 200 rpm screw speed and 95° C temperature for shaping of the product. The reduction in antinutritional factors in instant mung beans was 100 percent for trypsin inhibitor, 43 percent for phytic acid and 57 percent for tannins. The cooking time for raw mung beans was 45 min whereas for the instant mung beans was 2 min. There was no significant difference in the composition and overall acceptability of raw and instant mung beans.ThesisItem Open Access Effect of processing treatments on reduction of aflatoxins in wheat(2011) Balinder KaurABSTRACT The present investigation was carried out to study the effectiveness of different processing treatments in reducing the aflatoxins in contaminated wheat. Naturally contaminated wheat samples were collected and analysed for aflatoxin content by Pressure Mini Column method. Contaminated wheat was categorized into high (200ppb), medium (100ppb) and low (50ppb) levels on the basis of initial concentration of aflatoxins. Different processing treatments (washing, dry milling, dry heating, wet heating or steaming, sand roasting, microwave heating, extrusion cooking, product preparation (Chapatti and extruded snacks) and treatments in combination at varying conditions were given to contaminated wheat. All the treatments showed significant reduction in aflatoxin content. Among all, washing was least effective. Dry heating and wet heating of contaminated wheat represented optimum reduction in aflatoxin content of 42.30% and 38.56%, respectively. Most effective treatment for the destruction of aflatoxins was extrusion (170°C with 20% moisture content) which reduced 74.55% of aflatoxin content. About 54.32% decrease in aflatoxin content was noticed with microwave heating. Extruded snacks prepared from contaminated wheat gave a positive effect in reducing aflatoxin content. Product prepared in combination with dry milling showed promising results in reduction of aflatoxin content. Results were statistically significant at 5% level of significance. A positive correlation was observed in all the processing treatments and reduction of aflatoxins.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.ThesisItem Open Access Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products(2011) Sukhpreet Kaur; Sandhu, K.S.The investigation entitled “Effect of isopropyl‐N‐3‐chlorophenyl carbamate (CIPC) treatment on potato and its products” was undertaken with the objectives to study the physico‐chemical changes occurring during storage and to study processing quality of the stored potatoes. Two cultivars viz. Kufri Chipsona‐1 and Kufri Pukhraj were packed in net bags and stored at 11oC (with and without CIPC), RH 90‐95% and 2oC (without CIPC), RH 85‐ 90%. The treated and untreated potatoes were analyzed at 30 days interval for various physico‐chemical parameters. Mean total solids, weight loss and reducing sugars were found to be higher in untreated tubers than in treated ones after 1 month of storage at 11oC. CIPC treatment was found to be effective against checking sprouting and maintaining low sugar levels in stored potato tubers. During storage of 6 months, total solids and weight loss increased significantly at 11 and 2oC. An overall increase in reducing and total sugars was observed in both the cultivars but the increase was higher in cold stored potatoes. A fast reduction in starch and protein content was observed at 2oC than at 11oC. A significant loss of ascorbic acid was observed during storage at 11 and 2oC. CIPC treated Kufri Chipsona‐1 stored at 11oC was considered best for processing into chips and French fries. Potato products (Chips and French fries) were prepared from stored potatoes and were analyzed for physico‐chemical parameters after monthly interval. Significantly lower retention of moisture and oil was recorded for chips and French fries prepared from treated Kufri Chipsona‐1 stored at 11oC. Kufri Chipsona‐1 produced chips and French fries of high yield, having excellent color, flavor and texture quality. The chips and French fries were found to be highly acceptable up to 6 months of storage whereas Kufri Pukhraj was found to be unsuitable for processing due to higher moisture and oil uptake and unacceptable color, flavor and texture quality