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ThesisItem Restricted Effect of Dietary Fibre on Energy and Protein Utilization in Children(Colelge of Home Science PAU, Ludhiana, 1984) Jain, Ritu; Mann, S. KThesisItem Restricted A Comparative Study of Physico-Chemical adn Organoleptic Properties of Ambri Kashmiri, Granny Smith, Rus pippin svlvestris Mill.) in Relation to Candying Quality(College of Agriculture PAU, Ludhiana, 1971) Manjrekar, S. P; Sharma, R. CThesisItem Restricted Development of Micronutrient Fortified Pasta(Punjab Agricultural University, Ludhiana, 2017) Sharma, Neha; Sharma, SavitaResearch study was undertaken to develop micronutrient (iron and vitamin A) fortified pasta using chemical (NaFeEDTA and FeSO4 for iron and retinyl acetate for vitamin A) and natural fortificants (spinach powder and pearl millet flour for iron and carrot powder and sorghum flour for vitamin A). Chemical sources of iron used were NaFeEDTA and FeSO4 added @ of 4, 5, 6 mg/100g and 6, 7, 8 mg/100g respectively, whereas for vitamin A, retinyl acetate was added @ 700, 800, 900 µg/100g. Natural sources viz., spinach and carrot powders were added @ 6, 12, 18 per cent, whereas for millet flours the levels of incorporation kept were 10, 20 and 30 per cent. The pastas were prepared and assessed for stability of micronutrients during processing, cooking quality, colour attributes and organoleptic acceptability. Different micronutrients and their levels ushered a significant variation in their stability rates, with iron more than 95 per cent retention was recorded whereas for vitamin A in fortified pasta 90-94 per cent retention was observed. The best optimized level of fortificant was used to prepare pasta singly or in combination. Storage studies were carried out for optimized levels of micronutrients packed in two different packaging materials namely laminates and polypropylene at two temperatures 25ºC and 40ºC for a period of 4 months. After storage, an overall loss of 10 per cent was observed for iron whereas for vitamin A, 30 to 35 per cent loss was observed. Significant effect of packaging material and temperature was observed on the vitamin A content of the fortified pasta. Stored samples remained passable in terms of quality (cooking, organoleptic, moisture content and free fatty acid) as the storage progressed.ThesisItem Open Access Technological evaluation of jaggery, honey and stevia powder as a sugar replacer in bakery products(Punjab Agricultural University, Ludhiana, 2017) Kharkwal, Neha; Amarjeet KaurPresent study was carried out to develop low calorie baked products like cookies and muffins by replacing sugar with natural sweetener jaggery (0, 25, 50, 75 and 100 per cent level) and honey (0,10, 20, 30, 40 and 50 per cent) on the weight basis and stevia (0, 25, 50, 75 and 100 per cent level) on the basis of sweetness alone or in combination. Based on baking, textural and organoleptic evaluation, standard recipe was formulated by using maltodextrin as a bulking agent. Cookies with 25 per cent jaggery, 30 per cent honey and 75 per cent stevia alone was found to be the best. Two combinations for cookies were selected in which sugar was replaced in combination with stevia: jaggery (75:25) and stevia:honey (75:25) in the final formulation along with maltodextrin as a bulking agent which were further packed in aluminium laminates, low density polyethylene (LDPE) and polypropylene (PP) and stored for 120 days to study the shelf life of the product. Similarly muffins were prepared with or without preservative in which sugar was replaced in combination of jaggery, honey and stevia in the ratio of 15:10:75 and were further packed in linear low density polyethylene and stored for 42 days to study shelf life of the product. Periodic changes in the moisture content, water activity, free fatty acid and overall acceptability were recorded. Low calorie cookies can be stored upto 105 days while muffins without preservative can be stored upto 28 days and with preservatives can be stored upto 35 days under refrigeration conditions. With replacement of sugar with these sweeteners reduction in net calorie content was observed at the levels of 33 and 34 per cent in cookies formulation with stevia: jaggery and stevia: honey respectively, whereas percentage reduction in muffins was found to be 43 per cent. Estimated cost for low calorie cookies in combination with stevia and jaggery and stevia and honey was 90 Rs/kg and 120 Rs/kg respectively and muffins in combination with stevia jaggery and honey was 105 Rs/kg. Economically, both the products were found to be profitable as compared to other market products.ThesisItem Restricted Development of high fibre and antioxidant rich fruit tablets and bars from black carrot juice waste(Punjab Agricultural University, Ludhiana, 2017) Brar, Aalamdeep Singh; Sachdev, Poonam ABars and tablets with high fiber and antioxidants from black carrot juice waste were developed with the objectives to study the physico-chemical, phytochemical characteristics of raw material i.e. black carrot, juice waste and juice, and the product prepared from juice waste, to standardize the method of development of bars and tablets and to ascertain the shelf life stability of the products. Many treatments were initially prepared using different concentrations of sugar (40, 50 and 60 per cent), citric acid (1.00, 1.25 and 1.50 per cent) and gums (0.10, 0.25 and 0.50 per cent) and the best were selected, which were LI= 40% sugar and 1% citric acid, L2= 50% Sugar and 1.25% citric acid, L3= 60% sugar and 1.50% citric acid. L4= 40% sugar, 1.00% citric acid and 0.10% sodium alginate, L5= 50% sugar, 1.25% citric acid and 0.25% sodium alginate, L6= 60% sugar, 1.0% citric acid and 0.10% CMC, L7= 50% sugar, 1.50 citric acid and 0.25% CMC. The bars prepared from these treatments were dried at 50, 55 and 60ᵒ C, these bars were then organoleptically analyzed and the best treatment from each temperature was selected i.e. L5 from 50ᵒC, L6 from 55ᵒC and L7 from 60ᵒC. The recipe for bars was standardized using these three selected treatments, these treatments were renamed as T1 (50% sugar, 1.25% citric acid, 0.25% Sodium alginate at 50ᵒC Temp), T2 (60% sugar, 0.10% citric acid and 0.10% CMC at 55ᵒC Temp), T3 (50% sugar, 1.50 citric acid and 0.25% CMC 60ᵒC Temp). For tablets different concentrations of magnesium stearate were chosen with A1 (1% magnesium stearate), A2 (2% magnesium stearate) and A3 (3% magnesium staerate). On the physico-chemical analysis the characteristics like TSS, total sugars, reducing sugars, acidity and crude fiber increased whereas pH and moisture content were found to decrease in all the treatments after a storage period of six months at ambient temperature. All the bio active compounds i.e. phenols, antioxidants, ascorbic acid and anthocyanins decreased significantly during the storage period. The bars prepared were stored in polythene and aluminum whereas the tablets were stored in plastic and polythene for maximum retention of organoleptic quality. The bars and tablets were organoleptically evaluated and recorded for taste, flavor, aroma, consistency and overall acceptability on a 9 point hedonic scale. Polythene was found to be a better packaging material in case of bars as compared to aluminum and plastic in case of tablets compared to polythene. On the basis of phytochemical, physico-chemical, sensory analysis and the storage studies it was concluded that treatment 3 (T3) was found highly acceptable followed by treatment 2 (T2) and 1 (T1) in case of bars and treatment 3 (A3) was found to be highly acceptable followed by treatment 2 (A2) and 1 (A1).ThesisItem Open Access Development of high fibre and antioxidant rich fruit bars from fruit juice waste(Punjab Agricultural University, Ludhiana, 2017) Manpreet Kaur; Sachdev, Poonam AThe investigation entitled “Development of high fibre and antioxidant rich fruit bars from fruit juice waste” was undertaken with the objective to study the physico- chemical, phytochemical and antioxidant activity of raw material and product prepared from fruit juice waste, to standardize the method for the development of fruit bars from fruit juice waste and to ascertain the shelf life stability of fruit bars from fruit juice waste. Fruit juice waste of kinnow, guava and grapes were collected during fruit processing in the department and analysed for physico-chemical and phytochemical characteristics. Recipe was standardized using 15-20 per cent sugar and 0.2 per cent citric acid. The drying conditions were optimized by drying thin layer of juice waste on tray drier at temperatures 45, 50 and 55⁰ C. On the basis of sensory quality , the juice waste containing 20 per cent sugar and 0.2 per cent citric acid and dried at 50⁰ C for 6 hours for T1(guava bar), 18 hours for T2 (kinnow bar) , 8 hours for T3 (grapes bar) , 16 hours for T4 (kinnow: guava bar (1:1)), 12 hours for T5 (kinnow: guava: grapes bar (1:1:1) ), 13 hours for T6 (kinnow: grapes bar (1:1)) and 10 hours for T7 (grapes: guava bar (1:1) ) were found the best. The physico-chemical properties i.e. TS, TSS, total sugars, acidity and crude fibre increased while pH and moisture content decreased in all fruit bars during six months of storage at 14-32⁰ C. All the bioactive components (phenols, antioxidants, ascorbic acid and anthocyanins) decreased significantly with storage in all fruit bars. The products prepared could be stored in polythene bags (100 gauge) and laminates (50 gauge) with maximum retention of organoleptic quality. After six months storage, it was concluded that treatment T5 i.e. kinnow: guava: grapes (1:1:1) was found highly acceptable followed by treatments T7 i.e. guava: grapes bar (1:1)> T3 i.e. grapes bar > T1 i.e. guava bar > T4 i.e. kinnow: guava bar (1:1) > T6 i.e. kinnow: grapes bar (1:1) > T2 i.e. kinnow bar, respectively on the basis of sensory evaluation. The average cost for each fruit bar of 200 g was calculated as Rs. 20 which is economically feasible for both the manufacturers and consumers.ThesisItem Open Access Development of instant maize porridge using extrusion technology(Punjab Agricultural University, Ludhiana, 2016) Sidhu, Arshpreet Kaur; Baljit SinghA study was carried out to develop instant maize porridge using a co-rotating intermeshing twin screw extruder. Maize variety PMH1 was ground into flour and extruded. 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 (12-16 %), screw speed (300-500 rpm) and temperature (120-180oC) as independent variables produced 20 different combinations. Each of these combinations 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) , colour (L*, a*, b*) and overall acceptability. The response 3D graphs were plotted as a function of two variables to show the effect of process variables on the physical and functional properties of the developed instant maize porridge. An optimization of the process variables was attempted for maximum desirability. Numerical and graphical optimization techniques were used to get the optimized conditions. The optimized conditions for preparation of instant maize porridge were 14.5% moisture, 345.6 rpm screw speed and 170.9oC temperature. Storage studies were conducted for 4 months and the parameters analysed were moisture, water activity, free fatty acids and overall acceptability. It was concluded that the developed instant maize porridge could be stored in low density polyethylene bags at ambient conditions with maximum retention of organoleptic quality.ThesisItem Restricted DEVELOPMENT OF INSTANT KHEER MIX USING EXTRUSION TECHNOLOGY(2013) simta singlaExtrusion technology was used to optimize the process for preparation of precooked rice granules for making instant kheer mix. Kheer is a traditional Indian dessert made from milk, sugar and rice. It generally takes long time for cooking. With this study, process to render this product instant was optimized. Effect of moisture (16-20%), screw speed (100-300rpm) and temperature (130-170⁰C) on bulk density (BD), Water Absorption Index (WAI), Water Solubility Index (WSI) and starch conversion (SC) was studied. BD, WAI and SC increased with increasing moisture. Increase in screw speed and temperature resulted in decrease in BD and increase in WAI, WSI and SC. Interactions of any two independent variables were also studied for any significant effect on any of the dependent variables. Interaction of feed moisture and screw speed was found to significantly affect BD and WAI in a positive manner. Process was optimized for minimum BD and maximum WSI and SC. The most suitable working conditions were found to be 17.7% moisture, 285-300 rpm screw speed and 170⁰C temperature. Further ratio of extrudate, Skimmed Milk powder (SMP) and sugar was standardized. The final mix contained extrudate, SMP and sugar in ratio 45:35:20, reconstitution was done in standardized milk at 80⁰C, with mix to milk ratio of 1:3. Storage studies were conducted for a period of three months. During the storage period, the mix was analyzed for its moisture content and overall acceptability at monthly intervals. Moisture showed slight increase by end of third month. Overall acceptability on the basis of sensory evaluation decreased slightly during storage but remained within acceptable range.ThesisItem Restricted UTILIZATION OF SPICES AND HERBS FOR IMPROVEMENT OF QUALITY AND SHELF LIFE OF BAKERY PRODUCTS(PAU Ludhiana, 2011) Gurpreet Kaur Dhillon; Amarjeet KaurPresent study was aimed to minimize the use of chemical preservatives by replacing them wholly or partially with natural preservatives i.e. spices and herbs in bakery products, without altering the desired quality attributes. Powdered spices and herbs were evaluated for antioxidant activity and total phenolic content. The inhibitory effects of spices and herbs on Aspergillus, Eurotium and Penicillium were evaluated in vitro using PDA (potato dextrose agar) media. Incorporation of spices and herbs modified the farinographic curve characteristic and pasting properties of the dough. Quality and shelf life of bakery products i.e. bread and muffins by incorporating spices and herbs (cinnamon, clove, garlic, oregano and thyme) in bread and muffins at (1, 2, 3 and 4 % level) alone or in combinations were studied. Based on the bread and muffins making and organoleptic quality the level of incorporation of spices and herbs to be used in the standard recipe were selected. Bread with acceptable product quality and organoleptic properties were prepared after incorporation of spices and herbs (2 % cinnamon, 1 % clove, 1 % garlic, 2 % oregano and 2 % thyme) and their combinations i.e. cinnamon : oregano – 2:2, cinnamon : thyme – 2:2, clove : oregano – 1:2. Muffins were made after incorporation of spices and herbs (2 % cinnamon, 1 % clove, 2 % oregano and 2 % thyme) and their combinations were for cinnamon:clove – 2:1, cinnamon : thyme – 2:2 and oregano: thyme – 2:2 with very good product quality and organoleptic properties. Bread prepared after incorporation of best combination of spices and herbs were packed in LDPE and PP and stored under ambient and refrigerated condition for 10 days to study the shelf life of product by estimating periodic changes in moisture content, water activity, free fatty acid, peroxide value, pH, texture and visual mold growth. Spiced bread had a shelf life of 8 and 10 days at ambient and refrigerated temperature, respectively. Similarly, muffins prepared from flour supplemented with best combination of spices and herbs and were packed in LLDPE and stored under ambient and refrigerated conditions for one month to find out shelf life of the product. Muffins prepared from spices and herbs remained acceptable till 28 days at ambient condition and 35 days when stored under refrigerated condition. Combinations of best levels of spices and herbs along with 0.1 per cent calcium propionate or potassium sorbate enhanced the shelf life of bread from 3-4 days to 10-12 days and of muffins from 14 days to 35 days at room temperature.