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Subject: Food Technology × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 26
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    Technology for isolation of potato starch from noncommercial potato varieties
    (Punjab Agricultural University, Ludhiana, 2020) Rajdeep Singh; Sukhpreet Kaur
    The 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 .
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    Effect of Dietary Fibre on Energy and Protein Utilization in Children
    (Colelge of Home Science PAU, Ludhiana, 1984) Jain, Ritu; Mann, S. K
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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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    ThesisItemOpen Access
    Development of high fibre and antioxidant rich fruit bars from fruit juice waste
    (Punjab Agricultural University, Ludhiana, 2017) Manpreet Kaur; Sachdev, Poonam A
    The 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.
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    ThesisItemOpen Access
    Development of instant maize porridge using extrusion technology
    (Punjab Agricultural University, Ludhiana, 2016) Sidhu, Arshpreet Kaur; Baljit Singh
    A 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.
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    ThesisItemRestricted
    DEVELOPMENT OF INSTANT KHEER MIX USING EXTRUSION TECHNOLOGY
    (2013) simta singla
    Extrusion 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.
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    DEVELOPMENT OF VARIETY BAKED PRODUCTS INCORPORATING CEREAL BRAN
    (PAU Ludhiana, 2011) Bhupinder Jit Kaur; Savita Sharma
    Now a days, consumers have been looking for food ingredients that are natural and healthy. Baked products are considered as an excellent vehicle for fortification, value addition and feeding at mass scale. Keeping in view the above factors there was a need to develop and standardize the technology for bakery products (buns, pizza base and flat bread) using fibre as enrichment source. Therefore, cereal brans have been identified as fortificant. This will also improve the functionality of cereal bran for potential utilization. The addition of increasing levels of fibre in a long way improves the health status of vast majority of health conscious population who are the main target of this technology. The effect of blending of wheat flour with wheat bran, oat bran and rice bran, singly and in combination (0-15%) on the physiochemical, rheological, baking characteristics were examined. Protein and dietary content of wheat flour increased with addition of bran. Pasting properties of wheat flour were significantly affected with addition of bran in blends. Significant variations were assessed in the farinographic properties of flour bran blends. High percentage of water absorption was noticed at 15 percent level of bran, while mixing tolerance index decreased at this level. Quality products (buns, pizza base, flat bread) were prepared with incorporation of cereal bran up to 0-15 percent. Maximum loaf weight was observed at 15 percent bran enrichment of product, where as loaf volume decreased at higher percentage of bran in products. L* and a* values of baked products significantly affected at higher level of bran supplementation. Supplementation of fibre sources has significant effect on the texture of baked products. Recommended level of wheat bran and oat bran is 10 percent and rice bran and bran in combination is 5 percent for all the production of value added baked products. Overall the quality of fibre enriched buns, pizza base and flat bread were at acceptable level, which was reflected from mass consumer acceptability. Keywords: Cereal brans, baked products, sensory quality, texture, colour, visual assessment
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    ThesisItemOpen Access
    BAKING AND SENSORY QUALITY OF WHOLE WHEAT AND FLAXSEED BASED COOKIES AND MUFFINS
    (PAU Ludhiana, 2011) Ramneet Kaur; Amarjeet Kaur
    Present study was conducted to develop convenient functional foods i.e. cookies and muffins after incorporating flaxseed meal which is gaining significance as dietary supplement due to its proven multitudinous effects on human health. Germination of flaxseed was done to further enhance its health benefits. Different blends were made by incorporation of ungerminated and germinated flaxseed meal in wheat flour and whole wheat meal and it was found that both ungerminated and germinated flaxseed meal increased the dough development time and water absorption. Paste temperature also increased in both wheat flour and whole wheat meal. Ground ungerminated and germinated flaxseed meals were incorporated at levels 5, 10, 15 and 20 percent in cookies. Spread ratio of cookies increased with addition of both ungerminated and germinated flaxseed meal, more so for germinated flaxseed meal. Whole wheat meal cookies had better acceptability as compared to wheat flour based cookies. With the addition of flaxseed, protein, fiber, fat, ash and calorific value increased. Based on baking, textural and sensory properties, the incorporation of 15 percent level of ungerminated and germinated flaxseed meal was found best for cookie making. Wheat flour and whole wheat meal cookies prepared after incorporation of best levels of flaxseeds were packed in Aluminium Laminates and stored under ambient conditions for 4 months and assessed periodically for changes in moisture, free fatty acid, peroxide value and microbial load. Flaxseeds cookies stored well for 3 months with acceptable flavor and texture. Similarly, wheat flour and whole wheat meal muffins were prepared after addition of ungerminated and germinated flaxseed meal at levels 5, 10, 15, 20, 25 and 30 percent. With the addition of flaxseed, there was increase in specific volume of muffins and improvement in texture. On the basis of sensory scores and textural properties, the best level of flaxseed meal selected were 15 percent for ungerminated and 10 percent for germinated. Muffins prepared from the best levels were packed in LLDPE and stored under ambient and refrigerated conditions for 1 month to assess the shelf life. Muffins stored well for 15 days under ambient conditions and for 1 month under refrigerated conditions.