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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 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.ThesisItem Open Access ANTIOXIDANT PROPERTIES OF CEREAL BRANS AND THEIR POTENTIAL FOOD APPLICATIONS(PAU Ludhiana, 2011) Basharat Nabi Dar; Savita SharmaThe present investigation was carried out to evaluate the antioxidant and food potentials of cereal brans (wheat, rice and oat) singly and in combination. Conventional and microwave assisted solvent extractions were applied to quantify the antioxidants in cereal brans. Conventional solvent extraction (50, 60 and 700C) and microwave assisted solvent extraction (2450 MHz for 2, 3.5 and 5 min) were performed using acetone, hexane and methanol as solvents. Total phenolic assay, DPPH (2, 2-diphenyl-1-picrylhydrazyl) and TEAC (trolox equivalent antioxidant capacity) were assessed for antioxidant capacity. Highest antioxidant capacity was obtained at 60oC for conventional solvent extraction and 3.5 min for microwave extraction. Among various solvents used methanolic extracts acquired maximum scavenging capacity under both types of extractions. The microwave assisted solvent extraction demonstrated higher results for antioxidants compared to conventional solvent extraction. Rice bran had maximum total phenolic content (mg GAE/g) and percent inhibition of DPPH radical under both types of extraction conditions. Wheat bran displayed highest TEAC in conventional as well as in microwave assisted extraction conditions followed by bran in combination and oat bran. Cereal brans singly and in combination were blended at varying levels for extruded snacks (10, 20 and 30%), breakfast cereal-Porridge (5, 10 and 15%) and chapatti (5 and 10%). Enriched products were assessed for antioxidant assay and quality. The antioxidant activity of bran supplemented products was higher than control. Antioxidant capacity and total phenolics increased significantly with increase in bran level supplementation in resultant product. On the basis of quality assessment, 20% enrichment level for extruded snacks and 10% level for breakfast cereal-Porridge and chapatti was best. Antioxidant activity and product quality was assessed during storage for six months at one month interval. Moisture content, water activity and free fatty acids remained stable during entire storage period. A slight reduction in antioxidant capacity of cereal bran enriched products was noticed with prolonged storage. Antioxidant capacity of cereal brans has positive effect on extending shelf life of cereal bran enriched products. Enriched products were highly acceptable upto 6 months of storage.ThesisItem Open Access Studies On The Development Of Some Fruits Based Health Drinks(Punjab Agricultural University; Ludhiana, 2006) Shilpi Singh; Ranote, P.SThesisItem Open Access Functionality and stability assessment of fruit based dairy beverage(PAU, 2015) Shukla, Preeti; Bajwa, UshaThe present investigation was carried out to enhance the functional properties of mango based milk beverage through the generation of Maillard reaction products (MRPs) and assess its storage stability. Response Surface Methodology (RSM) was applied to optimize the level of milk fat, sugar and mango pulp in the beverage for responses of desirable viscosity, maximum antioxidant activity and high overall acceptability. The optimized levels were found to be 0.5 per cent milk fat, 6.0 per cent sugar and 30.0 per cent mango pulp. The beverage was packaged in HDPE sachets and glass bottles, sealed, pasteurized at 80°C for 5 sec and stored at 5.0°C. Also, the beverage was packaged in glass bottles, sterilized at 116°C for 15 min and stored at ambient temperature (25°C). The samples of beverages were evaluated for physicochemical, microbial and sensory quality at regular intervals. There was a significant (p<0.05) decrease in total solids, pH, ascorbic acid, reducing sugars, viscosity, antioxidant activity, HMF concentration and sensory scores and increase in total soluble solids and acidity during storage. Standard Plate Count (SPC) and Yeast and mold count of pasteurized beverages increased significantly (p<0.05) after ten days whereas sterilized beverage remained microbiologically stable even after 75 days of storage. The pasteurized beverage was acceptable up to six days whereas the sterilized one upto 60 days. To explore the role of milk proteins and sugar in MRP generation, simulated beverage samples were formulated using whey protein, casein and sugar in the concentration range from 0.0 to 1.0, 0.0 to 1.0 and 0.0 to 6.0 per cent, respectively. These were subjected to heat treatments varying from 63 to 121°C for 15s to 50 min. Antioxidant activity (as % inhibition of DPPH) and HMF as an index of MRPs generation, were determined at regular time interval during heat treatment. There was a significant (p<0.05) increase in the antioxidant activity and HMF concentration of samples at all the thermal treatments. The samples containing higher amounts of milk protein and sugar produced more MRPs and exhibited more antioxidant activity than control. The incorporation of mango further contributed to antioxidative components and enhanced the functional quality of the milk beverage.ThesisItem Open Access Effect Of Flora On Quality, Storage, Characteristics Of Honey And Its Utilization In Ready To Serve Ginger ( Zingiber Officinale) Beverage And Aonla ( Emblica Officinalis ) Preserve(Punjab Agricultural University; Ludhiana, 2005) Nanda, Vikas; Bakhshi, A.K.ThesisItem Open Access Pcr Based Assay For Species Specific Determination Of Raw As Well As Cooked Meat Of Avian And Porcine Origin(Punjab Agricultural University; Ludhiana, 2004) Sharma, Neha; Thind, S SThesisItem Open Access Study On The Effect Of Thickeners And Other Ingredients On Quality And Shelf Life Of Gravy Bases(Punjab Agricultural University ;Ludhiana, 2002) Sethi, Shruti; Bakhshi, A.K.ThesisItem Restricted Utilization Of By-Products Of Milk And Soymilk In Value Added Baked Products(Punjab Agricultural University ;Ludhiana, 2000) Brar, Ramandeep Singh; Shukla, F. C.