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20122
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Subject: Food Technology × End date: 2012 × Start date: 2012 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF EXTRUDED SNACKS UTILIZING BROKEN RICE AND MUNG BEAN
    (PAU Ludhiana, 2012) Chetan Sharma; Baljit Singh
    A study was carried out to develop extruded snacks from broken rice (70 parts) and mung bean (30 parts) using twin screw intermeshing extruder. Response surface methodology (RSM) was used to study the effects of feed moisture content, screw speed and barrel temperature on response variables. Central Composite Rotatable Design (CCRD) with moisture (14-18%), screw speed (400-550 rpm) and die temperature (130-170 °C) as independent variables produced 20 different combinations that were used to investigate the effect of these variables on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), and hardness. The response contour plots were plotted as a function of two variables to show the effect of process variables on the physical and functional properties of the extruded snacks. Significant regression models were established with the coefficient of correlation (R2) greater than 0.95. An optimization of process variables was attempted for maximum desirability. Increasing feed moisture caused increase in density and hardness whereas lowers SME, WAI and WSI. Increasing screw speed resulted in increase in SME and WSI and decrease in WAI of the extrudates. Higher barrel temperature reduced SME, density and hardness but increased the WSI of the extrudates. Optimized conditions for preparation of snacks were 14% moisture, 549 rpm screw speed, 148° C. the moisture, protein, fat, fiber, ash and carbohydrates content of snacks were 5.9, 12.7, 0.6, 2.5, 2.9 and 75.1 per cent respectively.
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    ThesisItemOpen Access
    Quality and stability of chicken egg pickle using different refined vegetable oils
    (PAU Ludhiana, 2012) Sandeeppal Kaur; S.S., Thind
    The objective of this study was to evaluate the quality and stability of the chicken egg pickle in four different refined vegetable oils (mustard oil, groundnut oil, soyabean oil and palm oil). The optimized conditions for the hard cooking of eggs were, simmering in hot water (90°C) for 30 mins. Peeled hard cooked eggs were cooled and dipped in 2% food grade glacial acetic acid (vinegar) for 48 hrs prior to egg pickle preparation. The chicken egg pickle was stored at ambient (25-28°C) and refrigeration (5-7°C) temperatures. The prepared egg pickle was packed in glass and PET (Polyethylene Terepthalate) containers. During the storage egg pickle was evaluated at regular intervals of 30 days for proximate composition. Peroxide value, pH, free fatty acid value, Total Viable Count (TVC) and organoleptic were evaluated after every 15 days interval. Significant variations (p<0.05) were observed for moisture content both at ambient and refrigeration temperature storages. The protein and fat content of chicken egg pickle had significant variation (p<0.05) during ambient temperature storage and non significant variation (p<0.05) in egg pickle stored at refrigeration temperature. Non significant variations (p<0.05) were observed in the ash content of the chicken egg pickle stored at both ambient and refrigeration temperatures. Significant variations (p<0.05) were observed in pH, % free fatty acid and peroxide value in chicken egg pickle stored at both ambient and refrigeration temperatures. The average appearance, color, flavor, taste and overall acceptability scores decreased significantly (p<0.05) during storage with minimum decline being observed in egg pickle marinated in palm oil followed by egg pickle in groundnut, mustard and soyabean oils stored at both ambient and refrigeration temperatures. The chicken egg pickle stored at ambient (25-28°C) temperature was found organoleptically acceptable upto 45 and at refrigeration (5-7°C) temperature upto 90 days of storage. The packaging material had non significant (P<0.05) affect on quality and stability chicken egg pickle.