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2005 - 200932010 - 20131
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Subject: Food Technology × End date: 2017 × Thesis Type: M.Tech. ×
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    ThesisItemOpen 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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, Anupama
    Effects 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.
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    ThesisItemOpen 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, Anupama
    There 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.