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Subject: Food Technology × End date: 2018 × Start date: 2018 ×
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    ThesisItemOpen Access
    Processing and packaging of sugarcane juice kheer
    (Punjab Agricultural University, Ludhiana, 2018) Rupinder Singh; Sachdev, Poonam A.
    The investigation entitled “Processing and packaging of sugarcane juice kheer” was undertaken with the objective to standardize the method of development of sugarcane juice kheer and to ascertain the shelf life stability of sugarcane juice kheer. Recipe was selected after various trials on the basis of sensory evaluation. It was standardize using 1:4:5 basmati rice, sugarcane juice and water. Mixture of 80 per cent grated coconut and 20 per cent ground cardamom was added for flavor. Sugarcane juice kheer was stored in cups at refrigeration (4-7oC) and in the cans at ambient temperature (28-327oC). Physico-chemical, phytochemical and antioxidant activity of cup packaged sugarcane juice kheer and canned sugarcane juice kheer were analyzed every month. The physico-chemical properties i.e. total soluble solids, reducing sugars and acidity increased while pH and total sugars decreased. Phytochemical compounds decreased significantly with increased storage period in both canned and cup packaged sugarcane juice kheer. On the basis of sensory, cup packaged kheer was found acceptable for two months. Canned sugarcane juice was very much acceptable for six month with 8.8 scores on 9 point hedonic scale and it was liked very much even after six months. The average cost for one cup packaged sugarcane juice kheer was calculated as Rs. 8.58 and for one canned sugarcane juice kheer cost was calculated as Rs. 34 which is economically feasible for both the manufacturer and consumer.
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    Development of extruded products from Quality Protein Maize
    (Punjab Agricultural University, Ludhiana, 2018) Navjot Kaur; Baljit Singh
    The present research work was carried out to explore the utilization of quality protein maize (QPM) for development of extruded products (Snacks and instant porridge). The effect of extraction methods (Reflux and Stirring) as well as solvent concentrations on antioxidant activity of normal and quality protein maize was also evaluated. Central composite rotatable design (CCRD) in response surface methodology (RSM) was used to design experiments and to study the effect of independent variables on dependent variables. Significance of fitted model (p0.01, p0.05) was described based on ANOVA. The effect of three independent variables (moisture content (14-18 %), barrel temperature (125-175 °C) and screw speed (400-550 rpm)) on dependent variables such as carbohydrate solubility (CS), protein solubility (PS), hydration power (HP), milk absorption capacity (MAC), water absorption index (WAI), water solubility index (WSI), bulk density (BD) etc. was evaluated. Multiple regression equations were obtained to describe the effects of each variable on product responses. Feed moisture and barrel temperature exhibited significant effect on PS, HP and MAC While screw speed showed non significant affects on HP and CS of porridge. Among the processing parameters, screw speed demonstrated a significantly higher effect on the product responses of extruded snacks. The optimum extrusion conditions to prepare QPM based porridge and snacks were feed moisture 15%;14.66%, barrel temperature 137.50º C; 171.96º C and 480.50 rpm ; 485.92 rpm screw speed , respectively. The final product were stored for 6 months and found to be acceptable at end of 6 months. So, Quality protein maize can be extruded into an acceptable as well as nutritious breakfast food and can provide wide opportunity to the food industry.