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Subject: Food Technology × End date: 2011 × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 13
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    Effect of Dietary Fibre on Energy and Protein Utilization in Children
    (Colelge of Home Science PAU, Ludhiana, 1984) Jain, Ritu; Mann, S. K
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    DEVELOPMENT OF VARIETY BAKED PRODUCTS INCORPORATING CEREAL BRAN
    (PAU Ludhiana, 2011) Bhupinder Jit Kaur; Savita Sharma
    Now 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 assessment
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    ThesisItemOpen Access
    BAKING AND SENSORY QUALITY OF WHOLE WHEAT AND FLAXSEED BASED COOKIES AND MUFFINS
    (PAU Ludhiana, 2011) Ramneet Kaur; Amarjeet Kaur
    Present 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.
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    ThesisItemOpen Access
    EFFECT OF PROCESSING ON THE REDUCTION OF ENDOSULFAN RESIDUES IN OKRA (Abelmoschus esculentus L.)
    (PAU Ludhiana, 2011) Shelke Anil Ramesh; P. S., Ranote
    The 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.
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    ThesisItemOpen Access
    Development of chicken meat patties incorporating natural antioxidants
    (PAU Ludhiana, 2011) Abhishek Kashyap; S.S., Thind
    The 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 (-202C).
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    ThesisItemOpen 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).
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    DEVELOPMENT OF TECHNOLOGY FOR INSTANT MUNG BEANS
    (PAU Ludhiana, 2011) Shilpa Kondal; Baljit Singh
    A 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.
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    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.