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ThesisItem Restricted EFFECT OF PUTRESCINE AND CALCIUM CHLORIDE ON THE STORAGE AND QUALITY OF MANGO (Mangifera indica) cv. DUSEHRI(PAU Ludhiana, 2011) Madhu Kumari; Harminder KaurThe investigations on the “Effect of putrescine and calcium chloride on the storage and quality of mango cv.Dusehri” were conducted in the Department of Horticulture, PAU, Ludhiana during 2009-2010. In group 1 experiment, mango trees were sprayed with putrescine (1.0, 2.0, 3.0 mmol/l) and calcium chloride (1.0, 2.0, 3.0%) solution 10 days before harvest. Fully matured fruits were harvested, washed, disinfected, dried and packed in corrugated fibre board boxes (CFB). In group II experiment, fully matured fruits were dipped in putrescine (1.0, 2.0, 3.0 mmol/l) and calcium chloride (1.0, 2.0, 3.0%) solutions. Thereafter, fruits were dried and packed in corrugated fibre board boxes. Packed fruits from both the groups were stored for 20 days in cold room (13±10C temperature) and 85-90% R.H. Physico chemical analysis of fruits were done after 5, 10, 15 and 20 days of storage. General appearance of fruits was better in treated fruits as compared to highly shrivelled control fruits in both the groups. Treatment of mango fruits with chemicals significantly reduced the physiological fruit weight loss. The maximum reduction in fruit weight loss was recorded in putrescine 2.0 mmol/l and CaCl2 2.0 per cent in both groups. Rotting of fruits was better checked with putrescine and calcium chloride treatments. Minimum rotting percentage was recorded in putrescine 2.0 mmol/l and CaCl2 2.0 per cent. Organoleptic rating was better with treatment CaCl2 2.0 per cent and putrescine 2.0 mmol/l in both the group. Total soluble solids, TSS/acid ratio, -carotene content total and reducing sugars increased as the storage period advanced and were higher in control fruits. The acidity of fruits decreased as the storage period increased and maximum decrease in acidity was observed in control fruits. pre harvest spray of putrescine 2.0 mmol/l (T8), calcium chloride 2.0 per cent (T11) and post harvest dip of putrescine 2.0 mmol/l and calcium chloride 2.0 per cent were the best treatments for prolonging the shelf life of mango fruits, by reducing the physiological loss in weight and rotting , delaying ripening and maintaining the fruit quality during storage at 13 ±10C temperature. However post harvest dip of calcium chloride 2.0 per cent was found more effective and economical than pre harvest spray.ThesisItem Open Access DOCUMENTATION OF TRADITIONAL PARANDA AND NAALA IN THE MALWA REGION OF PUNJAB(PAU Ludhiana, 2011) Arsh Jyot Kaur; Kanwaljit Kaur, BrarThe present study was undertaken to document traditional paranda, a hair accessory and naala, a woven tape for lower garment used by the rural women in the Malwa region of Punjab. Three surveys conducted from samples of 180 rural women who had worn parandas or woven naalas and 30 shopkeepers selling these products selected randomly from Ludhiana, Patiala and Bathinda districts of Malwa region, indicated a sharp decline in the practice of invaluable traditional crafts of paranda and naala in these regions. None of the respondents in a wide range of age (25-95 yrs) was found to be weaving naalas during these days. Besides, only 48.89 per cent respondents were wearing parandas. Arbi gatth and jalebi were named after the knots used in tassels; sheeshe wala, jhumki zari, gatta ghungroo and moti parandas were named after the embellishments used in tassels. Paranda making techniques were known to only 4.45 per cent respondents. The craft of dori making for paranda was mainly practised by female artisans who were paid only `25-50 per dozen doris, while male artisans were paid `150 for preparing tassels of 40 doris in Patiala city, a hub of cultural handicrafts. Regular naalas for salwars were made by using both loom and finger weaving techniques. Fancy naalas for ghagras were made by loom weaving technique only. Cotton, tussar or acrylic fibres were used for both type of naalas. Warping was done on peerhi, nails or adda and loom weaving was done by using adda or manja. No equipment was used for finger weaving. Round and square harrarh were most popular amongst others such as double square, jalebi, gol gand, karela and spring harrarh. Motifs like dabbiyaan and murabbebandi in loom woven naalas, and gutt, burfi, and machhi motif in finger woven naalas were made by all the respondents. The shopkeepers were selling both remix and machine made (tape and battiyaan wale) naalas in Ludhiana, Patiala and Bathinda city. One remix naala took 36 times lesser work hours for finishing it in comparison to hand woven naala. Changes in lifestyle, fashion trends, lack of time and women education were identified as the major factors responsible for not making parandas these days. Diversification of the crafts, publication of design books, preservation of the craft in museum, publicising the crafts through exhibitions and other media, inclusion of these crafts in the school curriculum, organisation of cultural fairs and competitions, development of clusters of textile handicrafts, special awards for young artisans, organization of trainings and strengthening of handicraft boards may help in reviving these crafts of Punjab for the posterity.ThesisItem Open Access CHEMISTRY AND INSECTICIDAL POTENTIAL OF PARTHENIN AND ITS TRANSFORMATION REACTION PRODUCTS AGAINST Tribolium castaneum (Herbst).(PAU Ludhiana, 2012) Ramandeep Kaur; K. K., ChahalThe present investigation deals with Chemistry and insecticidal potential of parthenin and its transformation reaction products against Tribolium castaneum (Herbst).The shade dried and powdered leaves of Parthenium hysterophorous were extracted in chloroform using Soxhlet extraction method. Parthenin was isolated by column chromatography using chloroform:acetone (5%) solution as the eluent. Parthenin was subjected to reaction with diazoester which resulted into the formation of two compoundspyrolysis product and diazoester adduct. Parthenin on reactions with dry hydrochloric acid gas and formic acid gets converted into anhydroparthenin. Parthenin on irradiation with microwave gets converted into anhydroparthenin. Parthenin and its derivatives were characterised on the basis of melting point, TLC, FT-IR and 1H NMR. Parthenin and its derivatives were tested for their bioefficacy against adults of Tribolium castaneum (Herbst) by releasing them in wheat grains spiked with various concentrations of test compounds viz. 1,000, 2,000, 4,000, 5,000, 10,000 and 20,000 μg g-1 of wheat respectively. The observations of mortality were noted every 24 hours till complete or constant mortality was obtained. The corrected per cent mortality was calculated using Abbott’s formula. All the compounds exhibited complete mortality at the spiking level of 10,000 and 20,000μg g-1. Parthenin was found to be most potent followed by anhydroparthenin, pyrolysis product and diazoester adduct.ThesisItem Restricted EXTRACELLULAR ENZYME PRODUCTION BY Pleurotus SPECIES AS A POTENTIAL SELECTABLE MARKER FOR MUSHROOM YIELD(PAU Ludhiana, 2011) Simerjit Kaur; P. P., JohlPleurotus is a sub- tropical mushroom which can be grown under natural climatic conditions in North Africa, Southern Europe and Central Asia. Pleurotus has gained broad acceptability due to its proliferation on wide range of suitable substrates and a simple cultivation technique. During the present study four species of Pleurotus namely P. eryngii, P. flabellatus, P. florida and P. sajor-caju were evaluated for their mycelial extension rate, lignocellulolytic enzyme activity, total protein content and yield potential. Maximum mycelial extension rate was observed in P. sajor-caju on paddy straw (PS 11.4 cm) and wheat straw+paddy straw (WS+PS 11.4 cm). Screening of Pleurotus species for lignocellulolytic enzyme activity indicated that P. sajor caju showed maximum cellulase activity (Fpase, endoglucanase and cellobiohydrolase, 1.55, 4.64 and 6.00 (U/mg protein) followed by P. florida whereas reverse was true for endoxylanase (9.66 U/mg protein) and laccase (1.45 U/mg protein). Under solid state fermentation, P. sajor-caju showed maximum cellulase activity (Fpase-3.21 on WS+PS, endoglucanase-6.96 on WS+PS, cellobiohydrolase-20.2 on PS) and endoxylanase activity-30.9 on WS (U/mg protein) followed by P.florida. Maximum laccase activity (1.64 on PS) was observed in P.florida. Maximum protein content (1.72 mg) was observed in culture filtrate of P. eryngii. SDS-PAGE of extracellular proteins showed two bands in P. flabellatus and P. eryngii at molecular weight of 15.0 and 14.7 KDa which were similar to that found in P. florida and P. sajor-caju. It appeared that these bands showed their species specificity Among the four species, it was observed that P. florida had a maximum potential to show biological efficiency 102.5% followed by P. sajor-caju 87.2% on WS+PS. Pinhead appeared between 35-45 days and average weight of a fruit body ranged between 9.8-19.3 gm. The maximum number of fruit bodies were harvested from P. florida followed by P. sajor-caju with lowest in P. eryngii on WS, PS and WS+PS. P. sajor-caju was the best strain in terms of enzyme activity whereas P. florida was better in terms of enzyme activity and yield potential but this correlation pattern was not followed in other species-P. eryngii and P. flabellatus which could be the probable effect of biotic and abiotic factors involved in fruiting morphogenesis of mushrooms.ThesisItem Restricted DEVELOPMENT OF VARIETY BAKED PRODUCTS INCORPORATING CEREAL BRAN(PAU Ludhiana, 2011) Bhupinder Jit Kaur; Savita SharmaNow 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 assessmentThesisItem Open Access BAKING AND SENSORY QUALITY OF WHOLE WHEAT AND FLAXSEED BASED COOKIES AND MUFFINS(PAU Ludhiana, 2011) Ramneet Kaur; Amarjeet KaurPresent 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.ThesisItem Open Access PRODUCT DEVELOPMENT BY USING SELECTED MINOR FIBRES THROUGH WEAVING(PAU Ludhiana, 2011) Amanpreet Kaur; Sandeep, BainsThe present study entitled "Product development by using selected minor fibres through weaving" was carried out in Mansa district. An interview schedule was prepared for collecting data from forty respondents. The results of investigation revealed that majority of the respondents belonged to 25-50 years of age who were illiterate, they belonged to joint families and had a monthly income between Rs.2500-5000. Majority (97.5 percent) of the respondents used waste cotton as minor fibre because it is easily available in the open market. Most of the respondent wove durries in traditional designs by using floral motifs. They created textures using two-types of fibre. Majority used natural fibre for the background and two colours for the motifs. Lattice was the most preferred technique (97 percent) to finish the raw edges. Durrie was the most time consuming article and four craft persons took four days and on each day they wove for four hours to complete a durrie. Out of all the articles the craft persons earned maximum profit from sitter (peedhi). The major problem faced by the respondents were lack of financial assistance and lack of demand for product. Forty four samples were created using minor fibres out of which ten most preferred samples were selected by each judge. Texture made from undyed hemp using twill weave (3/1) was given first rank. Later ten articles were prepared which included bag, purse, tray, belt, slippers, coaster plates, newspaper holder, fan (pakhhi), sitter (peedhi) and file cover. On the basis of fibre suitability, bag and file cover were ranked first by the craft persons and the consumers, respectively. According to the design coaster plates were ranked first both by the craft persons and the consumers. On the basis of colour combinations slippers and coaster plates ranked first by the craft persons and the consumers, respectively. Coaster plates were ranked first both by the craft persons and the consumers according to the overall impact. According to the utility bag and file cover were ranked first by the craft person and the consumers, respectively. Majority of the craft person (57.5 percent) and the consumers (72.5 percent) reported that the quoted price were suitable. Thirty to forty percent can me earned by making innovating articles using minor fibres through weaving.ThesisItem Open Access IMPACT OF SUPPLEMENTATION OF HEALTH DRINK USING UNDER UTILIZED FOODS ON THE NUTRITIONAL STATUS OF ADOLESCENT GIRLS(PAU Ludhiana, 2012) Neha Kapoor; Anita, KochharSixty adolescent girls in the age group of 16 to 18 years were selected from Punjab Agricultural University, Ludhiana to determine the impact of supplementation of health drink using under utilized foods on the nutritional status of adolescent girls. Health drink was prepared by using whey water, pearl millet, broccoli leaf powder, banana and jaggery at three different levels i.e. S 1 with 5 g Pearl millet, 2.5 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water, S 2 with 5 g Pearl millet, 3 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water and S 3 with 5 g Pearl millet, 3.5 g Broccoli leaf powder, 50 g Banana, 10 g Jaggery, and 82.5 ml whey water. The developed health drink was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S1 level. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti-nutritional factors by using standard methods. The subjects were divided into two groups i.e. control group and experimental group. The subjects in control group were observed without the supplementation of health drink and in the experimental group the subjects were supplemented with 150 ml of developed health drink for a period of three month. The mean daily intake of cereals, green leafy vegetables, fruits and sugar/jaggery increased significantly (p<0.01) after the supplementation of health drink to the subjects of experimental group. The percent increase in average daily intake of Energy, Carbohydrates, Protein and Fats was found to be 7.36, 6.68, 12.55 and 4.11 percent respectively after supplementation of health drink. The percent increase in serum retinol level, blood heamoglobin, mean corpuscular volume, packed cell volume and mean corpuscular haemoglobin concentration and TIBC was 4.65, 7.13, 4.88, 5.56, 2.35 and 4.88 percent, respectively was observed in the subjects after the supplementation of health drink. Hence, it can be inferred from the results that supplementation of health drink improved the nutritional status of the adolescent girls. Therefore, the consumption of underutilized foods such as pearl millet, whey water and broccoli leaf powder should be encouraged to improve their nutritional status.ThesisItem Open Access DEVELOPMENT OF EXTRUDED SNACKS UTILIZING BROKEN RICE AND MUNG BEAN(PAU Ludhiana, 2012) Chetan Sharma; Baljit SinghA study was carried out to develop extruded snacks from broken rice (70 parts) and mung bean (30 parts) using twin screw intermeshing extruder. 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 (14-18%), screw speed (400-550 rpm) and die temperature (130-170 °C) as independent variables produced 20 different combinations that 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), and hardness. The response contour plots were plotted as a function of two variables to show the effect of process variables on the physical and functional properties of the extruded snacks. Significant regression models were established with the coefficient of correlation (R2) greater than 0.95. An optimization of process variables was attempted for maximum desirability. Increasing feed moisture caused increase in density and hardness whereas lowers SME, WAI and WSI. Increasing screw speed resulted in increase in SME and WSI and decrease in WAI of the extrudates. Higher barrel temperature reduced SME, density and hardness but increased the WSI of the extrudates. Optimized conditions for preparation of snacks were 14% moisture, 549 rpm screw speed, 148° C. the moisture, protein, fat, fiber, ash and carbohydrates content of snacks were 5.9, 12.7, 0.6, 2.5, 2.9 and 75.1 per cent respectively.