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ThesisItem Open Access In vitro synthesis of beer by optimizing fermenting parameters and blend ratios of barley and finger millet(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-07) Sanjay Kumar; Singh, AnupamaThere are many crops including cereals and legumes which are locally cultivated in Uttarakhand in large quantity. Underutilized crops are the lesser known species in terms of trade and research, and often adapted to marginal and stress conditions. With ample of nutritional benefits, these crops have the potential to be converted in the form of processed foods.Barley,a primary cereal used in the production of maltis the basic raw material for brewing. Finger millet, one of the major underutilized crops of Uttarakhand, it grows well in tropical countries and contains good amount of reducing sugars. It can become a substitute for barley in beer production. Studies related to value addition of underutilized crops using fermentation technology needs a radical approach as very little work has been done in India. Therefore, the present study has been planned keeping in view all the above factors in mind. An attempt has been made to explore the underutilized crops utilization (finger millet and barley) using fermentation technology. Designed experiments were conducted randomly to find the effect of three variables (blend ratio, kilning temperature and slurry ratio) on pH, colour, bitterness and alcohol content. The levels of variables selected for the final experiments were blend ratio (100:0, 50:50 and 0:100) , kilning temperature (50°C,70°C and 90°C) slurry ratio (1:3,1:5and 1:7).The data from all experiments were analysed statistically using Design Expert 8.0.6.1 and the response functions were developed using multiple regression analysis and second order models were fitted for each response. Using the regression equations of the variables, contours were drawn with SURFER 9.0. Result of fermentation studies reveals that beer could be produced using finger millet and barley in combination under natural fermenting conditions using the yeast isolates(saccharomyces cerevisiae). Out of three independent variables (blend ratio, kilning temperature and slurry ratio) considered during the study blend ratio has the maximum effect on alcohol content while the slurry ratio and kilning temperature affect the colour and bitterness of the end product. Statistical analysis resulted in the optimum conditions of the independent variables as (blend ratio79:21, kilning temperature 50°C and slurry ratio 1:7)for maximum production of beer. The second order model was found to be fit to predict all the responses i.e. pH, colour, bitterness and alcohol content. The model F value was found to be highly significance in case of all the responses.ThesisItem Open Access Development of functional whey beverage using Chalta (Dillenia indica L.) and herbs(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Kathuria, Deepika; Anil KumarThesisItem Open Access Development of processed products from litchi fruits affected with pericarp browning(G.B. Pant University of Agriculture & Technology, Pantnagar - 263145 (Uttarakhand), 2014-07) Sabbu, Sangeeta; Chopra, C.S.The present investigation was carried out in the Department of Food Science & Technology, G.B. Pant University of Agriculture &Technology, Pantnagar, U.S. Nagar(Uttarakhand) during the year 2011-14. Litchi (Litchi chinensis Sonn.) is a very delicate fruit and highly perishable in nature. The major problem that reduces market value of fruits is development of brown color in pericarp within 24h or so. The objective of present investigation was to add value to arils obtained from low value litchi through exploring its utilization in the development of processed products by employing Response Surface Methodology (RSM). Litchi with brown pericarp had 19.60 g average fruit weight, 0.92 specific gravity, 9.95% peel, 16.89% seed and 73.13% aril content and contained 16.94 TSS, 0.48% acidity, 79.52% moisture, 0.47% pectin 19.63% ascorbic acid and 10.99% total sugar. To optimize ingredients and/or process conditions for making ideal chutney and osmo-air dried litchi. Three Levels Factorial Design and for Bar and Jelly Box Behenken Design were used. For Chutney three levels of sugar (70, 80, and 90%) and three levels of common salt (4, 4.5 and 5%) both on pulp basis and similarly for making Osmo air dried litchi three levels of blanching time (5, 15 and 25 sec) and TSS concentration (55, 65 and 75%) in osmo syrup (aril to syrup ratio 1:1) were used with five central and eight axial points. For making Bar three levels of sugar (25. 37.5, and 50%), citric acid (0.5, 1.25, and 2%) and pectin (0.5, 1, and 1.5%) on the pulp basis were employed with five central and twelve axial points. To obtain ideal pectin extract suitable for making jelly three levels of water (20, 35, and 50%), citric acid (0.2, 0.35, and 0.5%) both on aril basis and boiling time (3, 7.5 and 12 min) with five central and twelve axial points were used and it was found that optimum conditions were 50% water, 0.33% citric acid and 7.2 min boiling time. Three levels of sugar 60, 80 and 100%), citric acid (0, 0.1 and 0.2%) and pectin (1.5, 2.5 and 3.5%) on extract basis with five central and 12 axial points were employed to optimize recipe for making Jelly. Results revealed that 90% sugar and 4% salt; 50% sugar, 0.8% citric acid and 1.5% pectin on pulp basis; and 60% sugar and 2.75% pectin on extract basis were optimum for making Chutney, Bar, and Jelly, respectively. Pre blanching of arils for 7.2 min in boiling water followed by steeping in sugar syrup (75% TSS) and then air drying produced ideal quality Osmo air dried litchi. Storage studies of products made by RSM optimized recipes indicted that the Osmo-air dried litchi, Bar and Jelly were found acceptable upto eight months of ambient storage while Chutney was acceptable upto 10 months.