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ThesisItem Open 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.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 Open Access DEVELOPMENT OF EXTRUDED SNACKS UTILIZING BROKEN RICE AND MUNG BEAN(PAU Ludhiana, 2012) Chetan Sharma; Baljit SinghA 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.ThesisItem Open Access Quality and stability of chicken egg pickle using different refined vegetable oils(PAU Ludhiana, 2012) Sandeeppal Kaur; S.S., ThindThe 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.ThesisItem Open Access PROCESS OPTIMIZATION FOR MILLING OF MOONG BEANS (Vigna radiata)(PAU, 2013) Silvy GuptaDuring the processing operation such as dehulling and splitting of moong beans, engineering properties are bound to change due to various pretreatments. So engineering properties like arithmetic diameter, geometric mean diameter, sphericity, surface area, volume, thousand grain weight, bulk density, true density, porosity, angle of repose, static coefficient of friction and compression loading behaviour of three varieties of moong beans i.e. SML 668, SML 832 and PAU 911 were evaluated at different moisture contents ranging from 3-25% (w.b.). Investigations were carried out to optimize the processing parameters for milling of moong beans. Processing parameters selected for optimization were blower speed and feed rate for cleaning, sieve size for grading and oil and water levels for secondary processing. Two mills i.e. horizontal type mini dal mill and CFTRI mini dal mill were used for the experiment. SML 832 variety was selected for the process of optimization. The moong beans were firstly cleaned taking different blower speeds i.e. 4.9, 6.5 and 8.8 m/s and different feed rates i.e. 4, 12 and 20 kg/min and cleaning efficiency and cleaning loss were taken as responses. Cleaning efficiency of moong beans was found maximum i.e. 99.90% and cleaning loss was minimum i.e. 0.1% at 6.5 m/s blower speed and 4 kg/min feed rate. Sieve sizes; 5/32” and 3/16” were found to be optimum for efficient separation of moong beans in two grades. For secondary processing, three oil and water levels selected were; 0.1, 0.2 and 0.3% and 15.16, 18.67 and 22.10% (w.b.), respectively and dehulling efficiency and degree of dehulling were taken as responses. The pretreatment levels were optimized using Historical Data Design (Response Surface Methodology). 0.21% oil level and 17.79% (w.b.) water level were the optimized pre-treatment levels at which maximum dehulling efficiency (78.5412%) and degree of dehulling (96.2142%) were obtained. These optimized conditions were adopted to compare different methods of milling and degree of dehulling, dehulling efficiency, dehulling index, percent broken and husk content were taken as responses. Method two i.e. alternate wetting and drying was found to yield better results in terms of degree of dehulling, dehulling index and percent broken.ThesisItem Open Access Development of ice cream incorporating mint and basil leaves(Punjab Agricultural University, Ludhiana, 2014) Taranpreet Singh; Bajwa, UshaThe 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.ThesisItem Open Access Development of Technology for Multigrain Pasta(Punjab Agricultural University, Ludhiana, 2014) Gill, Harsimran Kaur; Sharma, SavitaResearch 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.