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Subject: Food Technology ×

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Now showing 1 - 9 of 65
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    ThesisItemOpen Access
    Characterisation of soybean varieties from Punjab and Madhya Pradesh for preparation of food products of commercial value
    (Punjab Agricultural University, Ludhiana, 2020) Rajput, Reshu; Amarjeet Kaur
    Legumes play an important role in vegetarian diet of most of the Indian population. Soybean (Glycine max L.) is an important legume seed in the world, contributing 25% to the global edible oil and about two-thirds of the world’s protein concentrate for feeding of livestock. Soybean varieties of Madhya Pradesh (MP) state are considered as superior than soybean varieties of Punjab (PB) and are preferred for commercial food preparations. PAU has new varieties of soybean whose potential for development of products needs to be explored. So, the present work was carried out to characterize and compare the soybean varieties of MP and PB for the preparation of commercial soy products. All the raw soybean varieties were assessed for proximate composition, amino acid composition, mineral content, pasting properties and antioxidant activity. All the soybean varieties had high protein and fat content ranging from 38.19-42.41% and 18.28-20.95%. Soaking resulted in 10-14% increase in water absorption capacity and 8-12% increase in oil absorption capacity. Soaking and boiling caused reduction in anti-nutritional factors present in soybean. Boiling caused 27-30% reduction in trypsin inhibitor in all soybean varieties. Soaking and dehulling of soybean varieties increased pasting properties of soybean seed flour. Processing of soybean seeds was found to be beneficial in improving functional properties, in-vitro protein digestibility and antioxidant activities. Protein isolates were prepared by isoelectric precipitation method from defatted soybean flour at 8.5 solubilisation pH and 4.5 isoelectric precipitation pH and the protein content found to be in the range of 89.9-90.8%. SDS-PAGE analysis revealed that glycinin and β-conglycinin were the two major protein fractions found in soybean protein from all the varieties. Different soy products such as chapatti, soymilk, tofu and soybean butter were prepared from soybean varieties from MP and PB. Chapatti was prepared from dehulled thermally processed soybean seed flour with 30% incorporation of soy flour to whole wheat flour. Soymilk prepared from PB soybean variety SL 958 and SL 744 found to be at par with the soymilk prepared from MP varieties based on organoleptic scores received from panel members except for color. Soybean varieties from PB i.e. SL 958 and SL 525 could be recommended for the commercial preparation of tofu. Yield of tofu prepared from PB soybean varieties was comparable to the MP soybean varieties with values varying from 146.17-155.01%. Shelf life evaluation of soymilk and soy butter for a period of one month revealed that they were shelf stable during storage period. Punjab Soybean varieties could be potentially used for the preparation of commercial soy products. Shelf life of tofu packed in LDPE and stored at refrigerated temperature was found to be of one week. Therefore, it was concluded that for preparation of soy-wheat flour chapatti all three PB soybean varieties i.e SL 958, SL 744 and SL 525 could be recommended and for preparation of soymilk, tofu and soybean butter SL 958 and SL 744 could be recommended.
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    ThesisItemOpen Access
    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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    ThesisItemOpen Access
    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
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    ThesisItemOpen Access
    Preparation and Storage of Frozen Catla Fish Mince and Its Incorporation in Processed Products
    (College of Agriculture, Punjab Agricultural University, Ludhiana, 2007) Sajala, KSS; Thind, SS
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    ThesisItemOpen Access
    Utilizatioin of by-products of milk and soymilk in value added baked products
    (Department of Food Sciece & Technology College of Agriculture PAU, Ludhina, 2000) Brar, Ramandeep Singh; Shukla, F. C
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    ThesisItemOpen Access
    A Study on the technological and physicochemical characteristics of yoghurt
    (Department of Food Sciece & Technology College of Agriculture PAU, Ludhina, 1986) Dua, Sunanda; Shukla, F. C
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    ThesisItemOpen Access
    Extraction and utilization of phytochemicals from leaf, peel and pomace of kinnow (Citrus reticulata L.)
    (Punjab Agricultural University, Ludhiana, 2019) Yaqoob, Mudasir; Sachdev, Poonam A.
    The study was conducted to assess the physico and phytochemical properties of kinnow leaf, peel and pomace, the extraction of phytochemicals by conventional (refluxing, distillation) and non-conventional methods (ultrasonication assisted extraction (UAE) and supercritical fluid extraction (SFE)). It also aimed to study the storage stability of the extracted phytochemicals and their utilization in bakery products. The Leaf powder contained higher proteins (11.02%), crude fiber (11.38%) and ash (9.47%) while as the phytochemical and antioxidant activity were found higher in the peel samples. Among all the extraction approaches, UAE resulted in the highest extraction yield (26.68%) from peel with ethanol (80%) as solvent. However, the extracts produced through SFE from peel and pomace showed significantly higher phytochemical activity (27.91mg/g-peel and 17.19mg/g-pomace) as well as ferric reducing antioxidant power (FRAP-53.60 mM/g of peel, 48.87 mM/g-leaf and 27.59 mM/g -pomace) and 2, 2-diphenyl-1- picrylhydrazyl (DPPH 82.51% in peel, 78.43%-leaf and 64.85% for pomace). UAE showed the maximum phenolics in 50% methanol for leaf (36.71 mg/g). The qualitative assessment of effects of various extraction procedures illustrated by SEM and FTIR revealed that SFE resul ted in prominent channeling effect and decrease in peak heights compared to others. The characterization of phytochemical extracts by liquid chromatography mass spectrophotometry (LCMS) identified the Ferulic acid, Apigenin, Naringenin, Isorhamnetin, Luteolin, Protocatechuic acid, Phthalic acid, Quercetin, Chlorogenic acid and Resveratrol as major components. The antimicrobial activity assessed on microbial strains Staphylococcus aureus and Escherichia coli showed that the maximum percent inhibition was recorded against S. aureus in peel and leaf extracts. On the other hand, no inhibition activity was noted in pomace extracts. Among the processes; distillation and SFE, maximum yield of the essential oil was shown by distillation (2.2%) but the best quality of the oil was extracted by SFE from peel. The components of the essential oils as identified by Gas Chromatography mass spectrophotometer in SFE oil were Germacrene B (16.28%), 2 6 9 11-Dodecatetraenal (16.15%), Limonene (11.75%), Germacrene D (7.03%), Farnesene (6.03%), Sinensal (5.48%), Tricyclodec-3-ene (3.34%), Dodecenal (2.68%), Amorphene (2.37%) and Decenal (1.75%) respectively whereas Limonene (91%) was the main component in oil extracted by distillation. Phytochemicals stored in acidic and under dark conditions showed more stability than other pH and lighting conditions. Incorporation of 10 percent peel, 5 percent pomace and 4 percent of phytochemicals showed higher acceptability than control in bakery products. The fortified cookies and muffins had better oxidative stability as compared to control.
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    ThesisItemOpen Access
    Modification and evaluation of whey and soy protein for value addition in instant noodles
    (Punjab Agricultural University, Ludhiana, 2018) Anju; Amarjeet Kaur
    The whey and soy protein have well established nutritional benefits but, process induced technological challenges jeopardise functional properties which limit their potential application. Thus, present investigation was carried out to explore the applicability of ultrasonication and extrusion process for modification of whey and soy protein for value addition in instant noodles. The process for ultrasound assisted modification of whey protein was optimized using Box-Behnken design of RSM with three independent variables i.e. processing time (X1: 10-20 minutes), amplitude (X2: 20-40%) and concentration (X3: 10-15%). On the other hand, thermal modification was carried at variable temperature (50°C and 100°C) using twin screw extruder. Soy protein was also modified at varying ultrasonication time (10-20 minutes) and amplitude (20-40%), and also extruded at 50°C, 75°C, 100°C and 125°C for thermal modification. Both, non-thermal and thermal techniques significantly (P<0.05) affected the solubility, water and oil absorption, emulsification, foaming and gelling properties. The modification process significantly increased the in-vitro protein digestibility. FTIR spectra and microstructure of proteins also confirmed the adequacy of non-thermal and thermal techniques for protein modification. Thereafter, instant noodles were prepared after optimization of process and noodles were enriched with optimized 10% solids level of protein. The developed noodles were evaluated vis-a-vis control sample(s) for functional, cooking, textural, color, sensorial and morphological attributes. The incorporation of modified whey/ soy protein in raw material significantly reduced (approx 4-5 times) the mixing and sheeting time thus, improved the machinability of dough. Incorporation of sonicated protein significantly (P<0.05) increased cooking time and instrumental hardness while, the extruded protein fetched good results for cooking time and hardness. Modified protein enriched noodles exhibited significantly (P<0.05) higher scores for surface appeal, hardness, stickiness, biting behaviour, mouthfeel and overall acceptability then control as well as raw protein enriched noodles. The microstructure of modified protein enriched instant noodles revealed that the addition of modified protein resulted in more compact and closed surface. The optimized instant noodles exhibited no significant quality defect even after storage of four months at ambient conditions. The total cost per 60g pack of developed whey and soy protein enriched instant noodles was estimated to be Rs. 16.39 /- and Rs. 10.55/-, respectively. The results of consumer acceptability also supported the facts that the developed technology has great market potential.