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20112
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Subject: Processing and Food Engineering × End date: 2012 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development of extruded snacks from potato chickpea blends
    (PAU Ludhiana, 2011) Rachna; Baljit Singh
    The aim of the present study was to investigate the effects of feed moisture, barrel temperature and screw speed on product responses viz. specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness using a response surface methodology. The blend of potato-rice and chickpea was extruded at different moisture content (14 -18%), screw speed (400 - 550 rpm) and barrel temperature (130 - 170°C). Feed moisture had significant effect on all product responses. Whereas screw speed and barrel temperature both independent variable had significant effect on SME, WSI and hardness of the product. Increase in feed moisture reduces SME and WSI and increases BD, WAI and hardness. Increase in screw speed decreases the bulk density (BD), water absorption index (WAI) and hardness of the snacks. Whereas increase in barrel temperature decreases the specific mechanical energy (SME), bulk density (BD), water absorption index (WAI) and hardness but increases the water solubility index (WSI). Optimized condition for preparation of snacks were 14% moisture, 550 rpm screw speed, 170°C temperature. The final product was having 12.04% protein, 2.79% fibre, 0.86% fat, 1.79% ash.
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    ThesisItemOpen Access
    Effect of controlled ripening and storage on processing quality of tomato.
    (Punjab Agricultural University, 2011) Harjot Khaira; Sandhu, K.S.
    The present investigation entitled, “Effect of controlled ripening and storage on processing quality of tomato” was undertaken with objectives to study the effect of different ripening treatments on the quality of tomato and fresh tomato juice during storage. For this study, three tomato genotypes viz. Namdhari-524, Varkha Bahar-1 and Varkha Bahar-2 at breaker stage were procured and the ripening treatments viz. control, ethylene gas (100 ppm), ethephone (500 ppm) and ethephone (1000 ppm) were given to the tomatoes and they were kept under ripening conditions (20±1°C and 90-95% RH) for interval of 6 days. After ripening, they were then shifted to storage conditions (12±1°C and 90-95% RH) for period of 15 days. They were analyzed after 3 days interval for various physico-chemical changes. During storage, two products viz. tomato juice and tomato soup were prepared from tomatoes and were analyzed for sensory scores. Ready-to-serve tomato juice was also prepared from ripened tomatoes and was analyzed monthly for physicochemical parameters and sensory scores. At the end, it was found that winter tomato can be successfully ripened by exposure to ethylene gas (100 ppm) at 20±1°C and 90-95% relative humidity within 6 days. The ripened tomato can be successfully stored at the temperature of 12±1°C and 90-95% relative humidity for the period of 15 days. Among three genotypes used, hybrid Namdhari-524 had best physico-chemical characteristics. Highly acceptable ready-to-serve bottled juice prepared from ripe tomatoes from can be successfully stored for 4 months at ambient temperature.