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Subject: Food and Nutrition × End date: 2008 × Start date: 2008 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Microbial quality in reference to Bacillus cereus of boiled rice in restaurants and roadside dhabas of Pantnagar
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-07) Vyas, Shivani; Kushwaha, Archana
    Rice dishes are frequently served in hotels, restaurants small food service establishments and held at ambient temperature. The practice of cooking rice and storing it prior to final serving and the final reheating process produces rice of an unacceptable microbiological quality which poses a risk to health. The present investigation was conducted to study the microbial quality of rice prepared in restaurants and road side dhabas of Pantnagar with reference to Bacillus cereus and the factors leading to microbial contamination so that control measures at critical control points in its preparation process can be suggested. For the present this study all the restaurants and roadside dhabas (n=17) of Pantnagar were interviewed and observed for hygienic and safety process followed in their units. Effect of ambient temperature in Feb. and Mar. and application of control and hygiene measures in Apr. on microbial quality and safety of boiled rice was studied in one volunteer food unit. The samples raw rice and boiled rice; food contact surfaces and water were collected periodically and analysed for total plate count (TPC), total coliform count (TCC) and yeast and mould count (YMC) and Bacillus count (BC) by using standard methods. The results showed that 29 per cent owners were educated up to graduation and above whereas only 3 per cent of the handlers were educated up to graduation. Almost all of the food units (94 per cent) were ranked poor with respect to personal hygiene, unit and environment hygiene and food handling practices and only had fair status. About 88 per cent prepared rice following unsafe and unhygienic practices viz. the preparation of boiled rice in bulk in advance; cooking kept ambient temperature in uncovered vessels. All the microbiological parameters viz. TPC, TCC, YMC and BC showed significant increase (p<0.05) with the change of season, with higher values in summer season. The TPC, TCC and YMC values at second hour of service in Feb. (1.75x103, 2.43x102 and 3.7x102 CFU/g) and Mar. (2.35x103, 4.4x102 and 5.23x102 CFU/g) were found to be significantly (p<0.05) reduced to nil in Apr. due to application of control and hygiene measures. Microbiological status of boiled rice was unsatisfactory in 23 per cent of the food units according to standard. Presence of B. cereus was confirmed in 76 per cent and 61 per cent of raw and boiled rice samples, respectively. Both, TPC (5.7x103, 8.1 x104 and 1.3 x106 CFU/g during one, two and three hour of holding) and TCC (2.7 x102 CFU/g, 9.2x102 and 7.2 x103 CFU/g during one, two and three hour of holding) differed significantly (p<0.05) with respect to holding time of cooked rice. None of the food contact surfaces (>105CFU/g) involved in boiled rice preparation qualified as per sanitary standards. Stored water contained coliforms more than 1100/ml hence it was judged not fit for use. Three critical control points (CCPs) viz. cooking, holding of cooked rice and reheating of cooked rice have been identified for safe preparation of boiled rice. The application of control measures at CCPs in addition to GMP/GHPs can improve the quality and safety of finished product.
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    ThesisItemOpen Access
    Development and evaluation of nutritional quality of soy based noodles
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Dimri, Neelam; Shukla, Pushpa
    The consumption of convenience foods is increasing rapidly in developing countries with the improvement of economic conditions. The snack products are quite popular specially among the children and all the age groups because they are fast and easy to cook convenience foods. The popularity of noodles may be due to their low cost, convenience and flavor, but the noodles produced as such are generally considered to be a junk food which does not provide any nutrition to the body, so they can be supplemented with other nutrious foods. Soy flour which is processed from soybean contain about 40-50% protein, low starch and abundantly rich in lysine which is a limiting amino acids in most of the cereals. The noodles can be supplemented with soy flour to make it rich in nutrients. So the present study was designed to incorporate low fat and full fat soy flour at 10%, 15% and 20% to refined wheat flour separately along with control and to extrude noodles as they are popular snack. The seven types of noodles were analyzed for sensory characteristics, along with chemical and physical analysis of soy flour, soy noodles (found to be most accepted after sensory analysis) and control was conducted. Consumer acceptability test of most accepted soy noodles was also conducted among different age groups. The result indicated that low fat soy flour had higher moisture, ash, crude fiber, protein, carbohydrate content. Among minerals calcium, phosphorus and iron content were found higher in low fat soy flour. Invitro protein digestibility was found high in full fat soy flour. The sensory evaluation of soy noodles indicated high acceptance with soy noodles B1 (10% incorporation of full fat soy flour) as most accepted. The comparison between soy noodles and control noodles indicated high ash, crude fiber, crude fat, protein, energy, calcium, phosphorus, iron and in-vitro protein digestibility of soy noodles In consumer acceptability test consumers from16 to 18 years and above 18 years liked the product much in the same way and they accepted the soy noodles more as compared to age group 13 to 15 years. The final reference drawn out can be that incorporation of soy flour enhances the nutrient content and even boost up digestibility of noodles, moreover they are liked by all age group peoples.
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    ThesisItemOpen Access
    Microbial quality of salad in restaurants and road side dhabas of Pantnagar
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-07) Pundir, Kranti; Kushwaha, Archana
    Food safety of vegetable salad in restaurants and dhabas is a concern as no heat treatment is given to kill microbes in its preparation and its ingredients are extensively handled during processing and serving. The present study was an attempt to assess the microbial quality of salad preparation in restaurants and roadside dhabas of Pantnagar and the sources of its microbial contamination and suggest critical control points (CCPs) and the control measures to make it safe for consumption. In this study all the restaurants and road side dhabas (n=17) in and around the Pantnagar were interviewed and observed for hygienic and safety process followed in their food unit. Effect of ambient temperature in Feb. and Mar. and application of control and hygiene measures in Apr. on microbial quality and safety of salad was studied in one volunteer food unit. The samples of raw vegetables and salad, food contact surfaces were collected periodically and were analysed for total plate count (TPC), total coliform count (TCC) and yeast and mould count (YMC) and presence of E. coli by using standard microbiological methods. The results showed that only 29 per cent of owners and 3 per cent of the handlers were educated up to graduation and above. Majority of food units (82 per cent) were having poor status with respect to food hygiene and safety and in rest, the condition was even worst. In Mar. mean TPC, TCC and YMC of salad (2.4x105, 1.8x103 and 1.1x103 cfu/g respectively) and raw vegetables (2.9x104, 1.7x103 and 7.6x102 cfu/g respectively) was significantly (p<0.05) higher than that of Feb. (1.4x103, 1.3 x103 and 7.7 x102 cfu/g respectively for salad and 1.3x103, 1.2 x103 and 5.9 x102 cfu/g respectively for raw vegetables) indicating seasonality trend of increase in microbial population with the augment of warm weather. In Feb. and Mar., mean TPC, TCC and YMC of salad was found significantly (p<0.05) higher than that of raw vegetables indicating unsafe handling practiced. In contrast to above in Apr. intervention in hygiene measures resulted in significant reduction (p<0.05) in mean TPC, TCC and YMC of salad as compared to that of raw vegetables. E. coli was not detected in any of the food samples in Feb., Mar. and Apr. The surface swabs of hands of handler, serving dish, working surface, knife, chopping board and spoon showed higher count of TPC and TCC than the standards (>102 cfu/cm2) and these were significantly (p<0.05) higher in Mar. than Feb. Mean TPC and TCC of surface swabs in Apr. was found significantly (p<0.05) lower than that of Feb. and Mar. indicating reduction in microbial load after application of hygienic measures. Tap water used for washing utensils and vegetables had low number of coliforms whereas stored water had high coliform content (MPN count 2400/100ml) than the standard and was found not fit for use. Screening of food units for microbial quality of salad and raw vegetables showed that mean TPC in salads ranged from 104 to108 cfu/g and 104 to 106 cfu/g, respectively. In 70 per cent of food units, mean TPC of salad was more than the standard. Mean TCC in salads and raw vegetables was in the range 102 to 106 cfu/g which is higher than the standard indicating poor hygienic practices followed in these food units. E. coli was detected in salad and in raw vegetables (cucumber and tomato) in 30 per cent and 20 per cent of food units, respectively. All the steps in salad preparation were identified to be preventable CCPs to prevent the proliferation of microorganisms. Thus, application of control measures at all steps in salad making can improve its microbial quality and safety.
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    ThesisItemOpen Access
    Evaluation of finger millet incorporated cake rusk for acceptability and nutritive value
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Bisht, Bhawana; Srivastava, Sarita
    An investigation was undertaken to encourage the use of finger millet by exploring the suitability and level of incorporation of finger millet flour of two varieties in the preparation of cake rusk. The finger millet grains of two varieties were evaluated for physical characteristics. Non-significant difference have been observed between two varieties VL-149 and VL-328 with regard to thousand kernel weight, kernel volume, hydration capacity and grain hardness except kernel density. Analysis of nutritive value revealed that the variety VL-328 had the highest content of total ash (2.95%), crude fibre (3.15%) and calcium (360 mg%) while variety VL-149 contained significantly higher amount of crude fat (1.69%) and iron (6.62 mg%). Crude protein content of variety VL-328 (6.79%) has been found to be significantly higher than variety VL-149 (6.27%). The finger millet flour of two varieties namely VL-149 and VL-328 was incorporated at 25, 30 and 35 per cent level (ratio) in the formulation of cake rusk. In each ratio, four combinations were taken namely dalda with egg, dalda without egg, refined oil with egg and refined oil without egg. Control cake rusk was prepared by using refined wheat flour. Cake rusk prepared with incorporation of 25 percent finger millet flour scored the highest mean sensory score on Hedonic scale after control for all combinations of varieties VL-149 and VL-328. Hence the finger millet: refined wheat flour ratio of 25:75 was taken for formulating cake rusk with both varieties and prepared cake rusk were evaluated for acceptability by 100 subjects. Highest mean values have been found to be for the cake rusk prepared with refined oil without egg combination of VL-149 variety followed by the same combination of VL-328 variety. Hence the combination of refined oil without egg in both varieties was taken as best accepted. Sensory evaluation of above best combination showed the highest overall acceptability for control (8.93) followed by VL-149 (8.4) and VL-328 (7.98). Evaluation of nutritive value of cake rusk of above combination showed the highest crude fat and iron content in variety VL-149 whereas the highest total ash, crude fibre and calcium content in variety VL-328. It can be concluded that sensory quality of cake rusk with 25 per cent finger millet flour incorporation compares with control refined wheat flour cake rusk. Although varietal differences exist in finger millet.