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ThesisItem Open Access Food safety knowledge, storage practices and risk associated with refrigerated foods: A study of Ludhiana District(Punjab Agricultural University, Ludhiana, 2019) Madhwal, Shweta; Sharma, SonikaThe present study was undertaken to assess food safety knowledge, storage practices and risk associated with refrigerated foods. A random selection of 300 household respondents was done from PAU Campus and nearby localities of Ludhiana District. The results revealed that all the respondents were considerably aware about the food safety issues having a score of 20.24/25. High mean awareness and knowledge scores were found in the respondents with age category of 35 to 45 years and above, mostly males and postgraduates. Results revealed that respondents were having good attitude and practices regarding food safety issues pertaining to refrigerator as most of the statements were found to be significantly (p<0.01) higher than the midpoint score of 3 on a rating scale of 1-5. The preferred method of cleaning refrigerator was dry wipes-cloth, followed by water and soap. Brand, price, safe food storage and energy consumption were the important features considered during purchase of refrigerator. Incidences of food borne diseases were found to be quite low in respondents having better food safety awareness (p<0.01), attitude, knowledge and good food safety practices:procurement (p<0.05), handling, cooking (p<0.01) and refrigerator cleaning (p<0.05). Majority of the perishable food items were stored in the refrigerator for 4-12 hours, raw fruits and vegetables (2-3 days) and processed/frozen foods (1 week). Aeromonas hydrophilla (35.16%) was the most prevalent among emerging pathogens detected in refrigerated foods while Listera monocytogenes (15.93%) was found to be the most prevalent among food borne pathogens. The results of stimulated trial revealed that it was safe to consume the food items within 6 to 8 hours of keeping freshly cooked food in refrigerator as the bacterial, yeast and mould count increased significantly (p<0.05) after the time interval of 8 hours. Refrigerated food items were found to be safe for consumption for 24 hours as they were under satisfactory level (<105) i.e. within the permissible limits (104) in case of bacterial count and (102) in yeast and mould count.ThesisItem Open Access Development and nutritional evaluation of products supplemented with vitamin-D enriched mushrooms(Punjab Agricultural University, Ludhiana, 2019) Bhasin, Aparajita; Sharma, SonikaVitamin D2 content significantly (p<0.0001) increased over control in Button and Oyster mushroom when exposed for 30 minute to UV-A, UV-B and UV-C at distance of 60cm. No significant effect was observed on protein, crude fat and crude fibre content of Button mushroom, while a significant (p<0.005) increase in ash was seen. UV treatment in Button mushroom significantly (p<0.05) decreased oleic acid, with a significant (p<0.05) increase in linoleic acid. In case of Oyster mushroom UV treatment significantly (p<0.05) increased palmitic acid, stearic acid and oleic acid, while linoleic acid was significantly lower. The in vitro protein digestibility was significantly (p<0.01) increased over control in both Button and Oyster mushroom by UV treatment along with significant (p<0.0001) increase in total phenols. Amongst minerals: copper content (p<0.0001), phosphorus and potassium (p<0.0001) and zinc (p<0.05) significantly increased by UV treatment in both mushroom varieties. The products prepared by incorporating treated Button and Oyster mushroom powder were highly acceptable at the level of 10% and 15% respectively. These products had higher protein (p<0.05), ash (p<0.05), fibre (p<0.05), in vitro protein digestibility and total phenol content. The mineral content viz., iron, copper, phosphorus, potassium, zinc and selenium were significantly (p<0.05) higher in UV treated products. Microbial growth was recorded in UV treated mushroom powder stored for 90 days with no bacterial and fungal growth, similarly Panjiri and Mathi could be stored for 105 days without bacterial or fungal growth. Storage in air tight glass container was best as compared to other packaging materials.ThesisItem Open Access Potential use of wild mulberry fruit through preservation for high antioxidant health products(Punjab Agricultural University, Ludhiana, 2019) Tewari, Archana; Bains, KiranThe present investigation was conducted to assess the suitability of wild mulberry species namely Morus nigra (black), Morus rubra (red) and Morus alba (white) to produce antioxidant rich health products. The moisture, ash, protein, crude fat, crude fiber, iron, zinc, calcium, magnesium and phosphorus were found to be in the range of 72.62 to 76.67%, 2.73 to 3.63%, 3.90 to 6.07%, 0.91 to 1.89%, 2.29 to 5.34%, 4.97 to 6.42 mg/100g, 1.85 to 2.51 mg/100g, 118.37 to 172.06 mg/100g, 60.22 to 238.77 mg/100g and 235.52 to 319.93 mg/100g, respectively in three mulberry species. The total iron was comparable in red (6.42 mg/100g) and black (5.89 mg/100g) but zinc, calcium and magnesium were significantly (p≤0.05) higher in red mulberry in comparison to black and white mulberry species. Amongst the three fresh mulberry species, the highest ascorbic acid content was found in white mulberry (36.07 mg/100g) while the highest total phenols (1671.75 mg GAE/100g), flavonoids (275.55 mg QE/100g), anthocyanins (54.79 mg/100g) and antioxidant activity (81.41%) were found in black mulberry. Six products were formulated from three species of mulberry. The highest ascorbic acid (33.72 mg/100g) was found in dried mulberry made from white mulberry, while the maximum total phenols (2350.84 mg GAE/100g) in leather, flavonoids (238.5 mg QE/100g) in chutney, anthocyanins (42.91 mg/100g) in chutney and antioxidant activity (71.95%) in dried mulberry prepared from black mulberry. All the products prepared from black and red mulberry were studied for ascorbic acid, bioactive compounds and antioxidant activity at a storage period of 8 months. The percent loss of antioxidant activity of jam, chutney, crush, syrup and leather during storage of eight months ranged between 7.39 to 81.71, 23.05 to 79.19, 3.45 to 96.40, 8.44 to 93.80 for red mulberry and 67.74 to 84.70% and 14.41 to 62.67, 10.47 to 63.03, 7.16 to 90.17, 12.07 to 92.83 and 19.19 to 77.70% for black mulberry. The loss in antioxidant activity of products was moderate till four months, after which it decreased drastically. The study concluded that the mulberry products preserved till four months were packed with bioactive compounds and possessed good antioxidant activity, therefore, can serve as high antioxidant health foods.ThesisItem Restricted Influence of Climatic conditions on energy and protein requirements of Poultry(College of Agriculture Ludhiana, 1972) Kumar, Vijay; Chawla, JSThesisItem Restricted Dietary Approaches to Enhance the Nutriant Availability from Supplementary Foods(College of Home Science, Punjab Agricultural University, 2009) Neerkamal, Brar; Sadana, BThesisItem Restricted Nutritional and sensory evaluation of value added products developed from composite flour(Punjab Agricultural University, Ludhiana, 2019) Pandit, Manisha; Navjot KaurThe present study was conducted to develop value added products utilizing three blends of composite flours which were prepared using wheat flour (WF; HD-2967): soybean flour (SF;SL-744): oats flour (OF;OL-9): pumpkin leaf powder (PF-Punjab samrat) in the ratios of 70:10:17.5:2.5 (S1), 70:12:14.5:3.5 (S2) and 70:15:10.5:4.5 (S3). The developed value added products like traditional products (chapati, ladoo, halwa), bakery products (biscuits, apple pie, bread, cake, muffins, doughnuts and extruded snacks) were organoleptically evaluated. It was found that, S1was highly acceptable among all the traditional products and for the bakery products, S1 was highly acceptable in biscuits, S2 in apple pie, bread, doughnuts and S3 in cake and muffins. The raw ingredients and most acceptable ratios of value added products were analyzed for nutritional, anti-nutritional factors and in-vitro nutrient digestibility. The findings of physico-chemical analysis of raw flours indicated that1000-kernel weight varied from 45.1-145.34 g, water absorption capacity (2.31-3.68 g/g) and water solubility index (4.4 to 12.88%). The proximate composition such as crude protein, crude fat, crude ash and energy were higher in SF (33.07%, 17.26%, 3.83% and 512.25 Kcal) and least amount in PF. The vitamins and calcium content was higher in PF while iron content was found to be higher in SF. The value added products developed from composite flour showed significantly higher amount of protein, fat, ash, fibre, vitamin C, β- carotene, mineral, in-vitro nutrient digestibility and antinutritional factors than control ones. Storage study showed that extruded snacks had greater shelf life and can be stored up to 3 months. The proximate, vitamins and minerals content of different flours and extruded snacks decreased after three months of storage period. There was no microbial growth observed up to the period of three months. However, after 3 months, Maximum growth was seen in polythene bags as compared with aluminium bags of stored samples. All the value added products supplemented with composite flours (WF, SF, OF, PF) were found to have better nutritive value and extruded products had better shelf life as compared with control sample.ThesisItem Open Access Efficacy of quality protein maize based nutritious bars in improving the nutritional status of school children(Punjab Agricultural University, Ludhiana, 2019) Singla, Priya; Grover, KiranA study was undertaken to evaluate the efficacy of quality protein maize based nutritious bars in improving the nutritional status of school children. The nutritional and functional parameters of roasted quality protein maize were better in terms of protein, energy, lysine, tryptophan, methionine, linolenic acid and β-carotene as compared to roasted normal maize used as control. Experimental bars with the composition of quality protein maize, cauliflower leaves, carrots and jaggery in ratio of 41:2:5:52 (Bar I) and quality protein maize, green gram/chick pea, cauliflower leaves, carrots and jaggery in ratio of 27:14: 2: 5: 52 (Bar II and III) were found to be highly acceptable in terms of sensory scores. All the three developed bars were highly acceptable to the consumers and were cost effective (Rs. 5.31, 6.44 and 5.98 per bar of 100 g). The nutritional and functional properties of all the developed bars viz. protein, fat, energy, lysine, tryptophan, cystine, amino acid score and protein digestibility corrected amino acid score, unsaturated fatty acids, β-carotene and percent nutrient digestibility were higher than that of control bars (normal maize based). The supplementation of all three bars to the school children showed increase in their daily mean intake of food and nutrients. The maximum increase in weight and mid upper arm circumference of children was observed in groups supplemented with bar III followed by bar II and I. An increase in total protein, serum albumin and haematological profile was recorded in all the experimental groups after supplementation of bars for 90 days. The trend in reduction of prevalence rate of malnutrition and anaemia was observed in the groups supplemented with bar II followed by bars III and I. The shelf life stability of bars revealed that bars I and III packed in high density polyethylene was acceptable till 120 days. On the basis of findings, the inclusion of developed quality protein maize based bars are highly recommended in supplementary feeding programmes to achieve the target of zero malnutrition.ThesisItem Open Access A Study of the effectiveness of lecture supplemented by leafleis in teaching selected topics of home science to adult education workers of Ludhiana District(Department of home Management College of Home Science PAU, Ludhiana, 1986) Kumari, Sudesh; Goyal, GThesisItem Open Access Effect of soaking sprouting and cooking on the protein quality of pulses(Colege of Home Science, Ludhiana, 1974) Sekhon, Daman Deep; Bajaj, S