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ThesisItem Open Access Enzymatic clarification of sugarcane juice(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-01) Basu, Lasattanu; Kumbhar, B.K.Effects of parameters namely, enzyme concentration (0.0, 0.2, 0.4, 0.6, 0.8 and 1.0 %), incubation period (1, 1.5 and 2 h), centrifugation speed (4000, 4500 and 5000 RPM) and time of centrifugation (5, 7.5 and 10 min) on enzymatic clarification of sugarcane juice were studied. Boiling was incorporated as a pretreatment which reduced the amount of impurities in the juice. Soluble solids, total solids, optical density and percent transmittance were measured and used for determining the efficacy of enzymatic clarification of sugarcane juice. The type of pan (iron and stainless steel) used for boiling was also considered. Full factorial design was used for selecting the levels of parameters in the experiment. Full second order polynomial and best fit equations were developed to predict various responses and to study individual and interactive effects of parameters on the responses. The clarification efficiency ranged between 39.97–70.41 % and 57.09–85.54 % for non-enzymatic and enzymatic clarification of sugarcane juice in iron pan, respectively. Correspondingly, it varied between 38.60–72.08 % and 56.14–85.56 % in case of stainless steel pan. Optical density varied between 1.02 and 0.56 for non-enzymatic clarification and 0.95–0.24 for enzymatic clarification of sugarcane juice in iron pan. It was 0.93–0.48 and 0.79–0.17 for stainless steel, respectively. Minimum percent transmittance was 7 and maximum was 28 for non-enzymatic treatment in iron pan and correspondingly it was 11 and 58 for enzymatic clarification. In stainless steel pan experimentation, it varied from 12-33 and 16-68, for non-enzymatic and enzymatic clarification, respectively. Enzyme concentration had highly significant effect on clarification efficiency followed by centrifugation speed, incubation period and time of centrifugation in that order. However, centrifugation speed had highly significant effect on optical density and percent transmittance followed by enzyme concentration and time of centrifugation. Incubation period did not affect these responses. It was found that the type of pan did not affect the clarification efficiency and optical density.ThesisItem Open Access Development of bengal gram (Cicer arietinum L.) based wari and its fermentation kinetics(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-01) Mallik, Arpita; Agrawal, Y.C.‘WARI’ is a legume based traditional fermented food of northern India. It is manufactured from Urd (black gram) or Moong (Green gram) dhal according to the traditional, technologically less advanced methods, and is produced at home or cottage industry level. Partial fermentation could take place naturally during sun drying. The Bengal gram dhal (Cicer arietinum L.), commonly known as ‘chana-dhal’, was not being used in WARI making and no studies have been reported. ‘Chana-dhal’ is cheaper than Urd and Moong dhal and could therefore be a better raw material for WARI if acceptable to consumer. The objectives of this research, therefore, were to develop a process for Bengal gram based WARI in view of organoleptic properties, to investigate the effect of fermentation temperature, and to study its fermentation kinetics. WARI were prepared from Bengal gram and Black gram dhal blends (100:0, 80:20 and 60:40) following the traditional procedure without extra fermentation and with 12 hr pre-drying fermentation at room temperature. The quality determinants of WARI were rehydration ratio and sensory characteristics in its two forms – dehydrated and rehydrated ready-to-serve. The sensory characteristics for dehydrated WARI were – color, appearance, odor and acceptability to purchase and for rehydrated ready-to-serve WARI were – color, appearance, taste, flavor and overall acceptability. The sensory data were analysed statistically using one-way Analysis of Variance. The effect of fermentation was then studied at room temperature, 30, 35 and 40°C temperature. Fermentation kinetics was studied in respect of the changes in fermented volumes with time and kinetics model was developed. It was observed that Bengal gram based WARI were possible to be made with consumer acceptance. The statistical analysis revealed that these could be made from Bengal gram dhal or its blends with Black gram dhal provided the batter was fermented before the drying of WARI. The process recommended for better quality WARI however was to make WARI from 100% Bengal gram dhal using pre-drying fermentation at 35 or 40°C for 8 or 3.5 hr respectively at which time, the corresponding batter volume expanded to about 2.3-2.4 times the original. The flavor and overall acceptability of WARI in its rehydrated ready-to-serve form and the rehydration ratio was the only quality determinants, which significantly influenced by different process conditions at 5% probability level. If the fermentation were to be carried out at room temperature, it should be initiated in the morning during warmer days and could be initiated at the night on hot summer days, so that the room temperature is 29°C or above. The maximum fermented volumes were about 1.8-2.4 times the original for chana dhal batter and for its blend with 20% Black gram, these were about 2.2-2.6 times depending upon the fermentation temperature. The fermentation kinetics of WARI batter represented by the changes in fermented volume followed the normal growth cycle pattern of microorganisms. The model for the fermentation kinetics of the WARI was developed in the form of growth kinetics of microorganisms during exponential phase of growth: V = V0 e μt where, V = volume of WARI batter at any time t, ml; V0 = initial volume of WARI batter, ml; μ = Specific Fermentation Rate, (1/hr), Table 4.24; t = time of fermentation, hr, when lag phase is negligible or nil; or t = (time of fermentation – duration of lag phase), when lag phase duration is long. The values of model parameter μ were determined from the fermented volume change data and are reported in Table 4.24. The model predicted the fermentation kinetics very well.ThesisItem Open Access Optimization of a two stage enzymatic process for enhanced recovery of apple juice(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-08) Pare, Akash; Singh, AnupamaEffects of parameters namely, enzyme concentration of pectinase (0.1-0.2%), incubation period of pectinase (15-75 min), enzyme concentration of cellulase(0.1%- 0.2%) and incubation period of cellulase (15-75 min).Quality attributes of juice viz. pH value, color index , and total soluble solids were measured and used for determining the efficacy of a two stage enzymatic process. To evaluate the contamination in complete process, microbial count in controlled, premium and extract juice were determined. Response surface methodology was adopted in experimental design. Full second order polynomial and best fit equation were developed to predict various responses and to study the individual and interactive effects of parameters on responses. The net juice yield ranged between 93 to 93.6g and 101 to 113.8g for controlled and enzymatic juice extraction. The increased of recovery percentage in juice yield varied from 7.91 to 21.19% over contol juice yield. Interaction of incubation period of cellulase with other independent variable namely pectinase concentration, incubation period of pectinase and cellulase concentration had highly significant effect on increase in net juice yield and recovery percentage. Incubation period of pectinase had highly significant on net juice yield, increased recovery percentage, and recovery of total soluble solids in juice, followed by pectinase concentration, incubation period of cellulase and cellulase concentration in that order. The compromise optima for maximum value of net juice yield (114.80g) increased recovery percentage(22.4%),and total soluble solid (15.80 0Brix) was 0.167% enzyme conc.(w/w), 49.37 min incubation time for pectinase treatment of apple mash and 0.2% cellulase concentration (w/w) and 61.19 min incubation time for cellulase treatment of apple pomace. Quality attributes namely pH value and colour index was same for premium and extract juice and slightly higher than from controlled juice. Two stage enzymatic process did not affect microbial contamination involve in juice extraction.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.ThesisItem Open Access Studies on preparation of sev using unripe banana(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Sharma, Monika; Santosh KumariA study was undertaken to incorporate unripe banana pulp in sev preparation to enhance and diversify the uses of unripe banana in snack products. The sev prepared by incorporating different levels of unripe banana pulp were analyzed for their physical and sensory characteristics. Chemical analysis and cost evaluation of the optimized product were also carried out. The incorporation of unripe banana sev upto 90 per cent decreased the water uptake of blend from 32.5 to 1.4 ml per 100 g. The yield and oil absorption were reduced from 109.67 to 62.16 and 28.49 to 24.63 g per 100 g, respectively. The diameter and expansion ratio also showed a decreasing trend. On the basis of statistical analysis of the organoleptic qualities, the product with 85 per cent unripe banana was found to be significantly different from control and optimization of ingredients was done in this level. After optimization, an acceptable unripe banana sev was developed from the blend, containing spices (1.0 g red chilli powder, 1.0 g ajwain), common salt @2.0 g and hydrogenated vegetable fat @3.0 g. The scores for different sensory attributes were; colour/appearance (7.89), texture (7.89), taste (8.40) and overall acceptability (8.08). The optimized product had a fat content of 29.89 per cent as compared to control (33.99 per cent). The cost of the optimized product was 16.24 per cent less than the control sev.ThesisItem Open Access Development And Evaluation Of Protein-Rich Fruit Based Beverages(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2002) Singh, Ashish Kumar; Nirankar NathThesisItem Open Access Effect of different methods of accelerated aging and storage on quality characteristics of basmati and non-basmati rice(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2006) Archana; Gurmukh Singh
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