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Subject: Food Technology × End date: 2014 × Start date: 2014 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development of ice cream incorporating mint and basil leaves
    (Punjab Agricultural University, Ludhiana, 2014) Taranpreet Singh; Bajwa, Usha
    The study was carried out to develop ice cream incorporating fresh and powdered mint and basil leaves. Fresh mint and basil leaves were added into ice cream at levels ranging from 5 to 20 per cent and powdered from 0.5 to 2.0 per cent. The samples were evaluated for physico-chemical properties, sensory quality, melting characteristics and shelf-life. Incorporation of fresh mint and basil leaves in ice cream significantly decreased the total solids, fat, protein and overrun and increased fibre, ash, acidity, antioxidant activity, phenol, ascorbic acid and specific gravity of ice cream. Amplified level of inclusion increased the first dripping time and declined the melting rate. The scores for sensory attributes of appearance/color, body and texture, mouthfeel, flavor and overall acceptability differed significantly (p<0.01) at varied levels of incorporation. Ice cream with 10 per cent level of both mint and basil leaves obtained highest overall acceptability scores. Augmented levels of powdered leaves caused an increase in total solids, protein, fibre, ash, acidity, antioxidant activity, phenol, ascorbic acid and specific gravity and decline in fat and overrun values. Mint and basil powder incorporation increased the first dripping time and decreased melting rate. The optimum level of inclusion was found to be 1 per cent for preparation of ice cream with superior texture and overall acceptability. During storage at -18 to -20°C, the total solids, acidity, specific gravity and melting rate of all ice cream samples increased and antioxidant activity, phenols, ascorbic acid, pH, melting rate and overrun was decreased. A significant decline in appearance/color, body and texture, mouthfeel, flavor and overall acceptability scores was observed with advancement in storage period. The standard plate count of ice cream decreased significantly with progress of storage and product was found to be microbiologically safe for 90 days of storage.
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    ThesisItemOpen Access
    Development of Technology for Multigrain Pasta
    (Punjab Agricultural University, Ludhiana, 2014) Gill, Harsimran Kaur; Sharma, Savita
    Research study was undertaken to develop multigrain pasta using different grains viz. cereals (wheat, barley, maize, millet and oats), legumes (soybean, mungbean) at varying levels and flaxseed @ 2 per cent (Composition I) and (Composition II) were optimized by blending the different grain flours in variable proportions to have multigrain blend. Pasting profile of multigrain blends ushered variable pattern. The products (pasta and noodles) were prepared and quality of resultant products was assessed on the basis of cooking quality, sensory quality, colour and texture. Addition of multigrain to the pasta resulted in lower cooking time for complete gelatinization of starch as compared to control. Resultant pasta observed an increase in water absorption, volume expansion and gruel solid loss. While, multigrain noodles observed a decreasing trend for water absorption and volume expansion, but gruel solid loss increased. The mean overall acceptability of multigrain pasta and noodles remained highly acceptable. An improved brightness (L* value) of multigrain products (pasta and noodles) was scrutinized. Significant effect was found on texture and firmness of multigrain pasta (Composition I – 50:50, Composition II – 60:40 and 50:50). Multigrain blends observed a significant effect on texture and firmness of pasta. Selection of best levels for multigrain pasta was done on the basis of quality aspects of pasta and packed in high density polyethylene (200 gauge) pouches. Storage studies were carried out for best selected levels at ambient conditions for 3 months. Stored samples remained passable in terms of quality (cooking, sensory, moisture content and water activity and free fatty acid) as the storage period progressed. Multigrain pasta was rated excellent by 64 per cent of the consumers in mass consumer trials.
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    ThesisItemRestricted
    Development of extruded products from Millets- Cowpea blends
    (Punjab Agricultural University, 2014) Mohammed Ahmed Mansour; Sharma, Savita
    Research study was undertaken to explore the potentiality of pearl millet by development of extruded products (snacks and porridge) with supplementation of cowpea. Response surface methodology was used to optimize the processing conditions viz., moisture (14-17%), temperature (130-170oC) and cowpea level (10-30%) as independent variables and expansion ratio, bulk density, water absorption index, water solubility index, hardness, color and overall acceptability as dependent variables. Extrusion conditions i.e. feed moisture, barrel temperature and cowpea level had significant impact on all responses. Barrel temperature and level of cowpea had a reverse relation with bulk density. Positive coefficient of barrel temperature and cowpea level on expansion ratio of the snacks was observed. Level of cowpea had positive effect on water solubility index. Significant positive influence of barrel temperature and level of cowpea and negative influence of moisture was observed with respect to hardness and overall acceptability of snacks. Based on product characteristics, the optimized conditions for extruded snacks were 14 per cent feed moisture, 170oC barrel temperature and 30 per cent level of cowpea. The desirability for extruded snacks obtained was 0.82 with high value of R2 with all the parameters. Snacks prepared at these processing conditions contained 13.67 per cent protein, 1 per cent fat and 0.38 per cent crude fiber. Porridge by extrusion was prepared at 16 per cent feed moisture, 150oC barrel temperature and 10 per cent level of cowpea. Level of cow pea with these extrusion conditions had negative effect on bulk density and water solubility index while had positive effect on the water absorption index and overall acceptability of porridge. Snacks packed in high density polyethylene and stored at ambient conditions for 4 months remained acceptable in terms of quality. Pearl millet supplemented with cowpea has good potential for development of highly nutritious low cost extruded product