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ThesisItem Restricted Technology for isolation of potato starch from noncommercial potato varieties(Punjab Agricultural University, Ludhiana, 2020) Rajdeep Singh; Sukhpreet KaurThe present research “Technology for isolation of potato starch from non-commercial potato varieties” was carried out with the objectives to standardize the method for isolation of potato starch, characterization of starch isolated from commercial and non-commercial potato cultivars and to develop value added products from isolated potato starch and to evaluate the storage stability of developed products. Four potato cultivars namely Kufri Chipsona-3, Lady Rosetta (commercial potato cultivars), Kufri Ganga and Kufri Pukhraj (non-commercial potato cultivars) were procured from department of vegetable sciences, Punjab Agricultural University, Ludhiana. Among the cultivars studied, commercial Potato cultivars KufriChipsona-3 and LR contained the highest dry matter content and lowest reducing sugar content compared to non-commercial cultivars. Starch extracted from different potato cultivars differ significantly (p<0.05) in their physico-chemical and functional properties. Higher yield was obtained from commercial cultivars compared to non-commercial cultivars. For pasting properties, starch obtained from non-commercial potato cultivars showed higher final viscosity than commercial ones. So these were selected for the preparation of value added potato products. (Non-cereal pudding mix and vegetable soup mix). Storage studies showed that non-cereal pudding mix and vegetable soup mix can be stored safely for 6 months and 4 months respectively. These products are non-cereal based easy to prepare, shelf stable products and can be consumed during the fasting period .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 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 Restricted Development of extruded products from Quality Protein Maize(Punjab Agricultural University, Ludhiana, 2018) Navjot Kaur; Baljit SinghThe 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 (p0.01, p0.05) 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.ThesisItem 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.
