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2013 - 20192
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Subject: Food Technology × Start date: 2013 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    Process development for preparation of red wine from burans (Rhododendron arboreum) using yeast
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Thapliyal, Utpreksha; Khan Chand
    The present study entitled “Process Development for Preparation of Red Wine from Burans (Rhododendron arboreum) using Yeast” was conducted in Department of Post Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T., Pantnagar, Uttarakhand during 2017-19. The flowers of Burans bloom in the month of March- April. They contain 13.72% fibre, 5.59% protein, 16.64 to 27.29/100mg calcium, 5.62 to 6.25 mg/100g iron besides being good source of phytochemicals such as quercetin, rutin, p-coumaric acid, tannins, sterols and reducing sugars. These phytochemicals show anti-inflammatory, antioxidant, anti-diabetic and anti-microbial properties and is reported to inhibit the growth of cancer cells. Despite having medicinal properties, huge amount of these flowers get unutilized and wasted every year. In order to minimize the waste and increase the shelf life of burans, wine was prepared from it. The research was therefore undertake for the preparation of burans wine. The experiments were conducted to the study the effect of fermentation conditions on the quality of wine. The independent variables selected were temperature (26°C, 30°C and 34°C), Total soluble solid (24°B, 26°B and 28°B) and pH (4.0, 4.5 and 5.0). The alcohol by volume (%), titratable acidity (%), total phenolic content (mg GAE/L), total flavonoid content (mg QE/L), antioxidant activity (%), reducing sugar (%) and sensory were analysed. The data from all the 17 experiments were analysed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum values of the variables for maximum desirability of the prepared burans wine were 34°C temperature, 26.90°B and 4.0 pH. The optimum values of responses were 12.4 % alcohol by volume, 0.83% titratable acidity, 84.17 mg GAE/ L total phenolic content, 3021.3 mg QE/L total flavonoid content, 70.3 % antioxidant activity and 6.3 for sensory. Significant (p<0.05) effect of the process parameters were found in all responses of the burans wine. On validation of the model for responses of burans wine, it was found that the developed model was accurate as the predication error was only in the range of 0.0076 to 11.88%.
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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.