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ThesisItem Open Access Effect of processing variables on the quality of low fat paneer spread(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-07) Sharma, Nirupama; Tyagi, S.M.The studies were conducted to optimize processing variables for the preparation of a good quality low fat paneer spread from cow milk. The fat replacers namely whey protein concentrate @ 50 per cent of the fat replaced and maltodextrin @100 per cent of the fat replaced were added to the 3 per cent fat cow milk. The milk was then homogenized at 3000 psi at 65°C. After heating the milk to 90°C, it was cooled to 60°C and coagulated by one per cent citric acid solution to obtain paneer. The paneer was milled and then its moisture content and pH was adjusted to 63 ± 1 per cent and 5, respectively. One per cent salt and 0.2 per cent emulsifier namely trisodium citrate or disodium hydrogen phosphate was dissolved in the calculated amount of water and added to the paneer. After proper mixing, the contents were processed at 82°C for 5 minutes to obtain paneer spread. The product was subjected to chemical, microbiological and sensory evaluation. The results of sensory evaluation revealed that the product prepared under these optimized conditions had a satisfactory sensory quality. The negative effect of lowering fat was nullified by the addition of fat replacers. The product prepared with maltodextrin as fat replacer and disodium hydrogen phosphate as emulsifying salt had significantly (P 0.01) higher sensory scores. The product had a good microbiological quality and no yeast and mold, and coliform could be detected. The total plate count ranged between 6×101 cfu/g to 7 x 101 cfu/g.ThesisItem Open Access Development of low calorie kalakand(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Harjai, Namrata; Jha, Y.K.The present study was envisaged to develop an acceptable quality of low calorie kalakand by replacing milkfat and sugar with fat replacer (Raftiline) and sugar replacers (Aspartame and Raftilose). On the basis of sensory evaluation of kalakand for colour, flavour and taste, body and texture and overall acceptability, it was found that an acceptable low calorie kalakand can be prepared from buffalo milk of 1 percent fat using 3 percent Raftiline, 0.005 percent Aspartame and 4 percent Raftilose. The shelf life of low calorie kalakand made from optimized levels of fat and sugar replacers was determined at 30 ± 1°C and 5 ± 1°C when samples were packed without and with vacuum . The kalakand samples had appreciably more shelflife at refrigeration temperature (7 days at 5 ± 1° C) than room temperature ( 3 days at 30 ± 1°C). During storage, the pH decreased, whereas titratable acidity, free fatty acids and soluble proteins increased at very slow rate. The microbial analysis of kalakand during storage revealed that all types of microbial counts( the standard plate counts, coliforms and yeast and molds) increased at faster rate at 30 ± 1°C in comparison to the samples stored at 5 ± 1°C. An acceptable quality of low calorie kalakand was developed which was rated superior than control by sensory panel. Low calorie kalakand made from optimized levels of fat and sugar replacers had 27.42 percent reduction in calorific value. The calorific value of optimized kalakand samples was 304.05 kcal/100g which was significantly lower than control (418.95 kcal/100 g).ThesisItem Open Access Optimization of processing parameters for the manufacture of value added sweetened puffed and spiced fried wheat snacks(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Srivastava, Varija; Jha, Y.K.The present investigation was envisaged to prepare value added sweetened puffed and spiced fried wheat snacks from UP 368 variety of wheat. The optimized product was selected on the basis of sensory evaluation and statistical analysis using ANOVA CRD and multiple regression technique. Four parameters were selected to produce optimized puffed wheat grains, i.e. soaking period (4, 8, 12 hrs), pressure cooking period (10, 15, 20 min), drying time (4, 5 and 6 hrs) and puffing temperature (200, 220 and 2400C). On the basis of sensory evaluation and statistical analysis puffed wheat prepared by soaking the grains for 8 hrs, pressure cooking period of 15 min, drying time of 5 hrs and puffed at 2400C was selected. This was further sweetened with 40 per cent jaggery to get optimized sweetened puffed wheat snacks. Similarly spiced fried wheat snacks were prepared by optimizing drying time (2, 3, 4 hrs), frying time (2, 3, 4 per cent). Drying time of 2 hrs, frying time of 3 min and spice powder concentration of 4 per cent resulted in the formation of optimized spiced fried wheat snacks. Both the products were kept for storage in polythene bags for a period of 40 days at 30 + 10C using 2 types of packaging-vacuum and normal packaging and were evaluated for sensory biochemical, microbiological characteristics. There were non significant changes in sensory attributes of sweetened puffed and spiced fried wheat grains except for significant change in colour and appearance of sweetened puffed wheat. There was slight gain in moisture content and free fatty acids in both the snacks but the results were found non significant. The total plate count log (cfu/g) of both the snacks was in the range as reported for breakfast cereals. Hence, both the snacks were found acceptable for a period of 40 days at 30 + 10C.