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20203
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Subject: Food and Nutrition × End date: 2020 × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardization and quality evaluation of lentil based burger patty mix
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-02) Durgapal, Shailja; Kushwaha, Archana
    India is home to 135 million obese individuals according to systematic review done in 2019. Major obesogenic risk factors include unhealthy eating habits in particular high consumption of energy dense snacks along with sedentary lifestyles. Several longitudinal studies have proven association between high intake of meat, potatoes and refined grains and weight gain. Generally potato based unhealthy snacks are very popular as vegetarian options across all Indian cuisines. The reason behind such a popularity of potato based unhealthy calorie rich snacks is the fact that they are easily accessible, low cost, convenient and bring satiety. Increasingly busy lifestyles have led to upsurge demand of convenience mixes. Both men and women today are employed and support their family income to fulfill the increasing demands and necessities of their family. An urban modern woman is well educated and seeks economic empowerment. The maximum part of the day is engaged at work, hence it becomes very difficult to find time out of their schedule and cook their favorite dishes in traditional ways. This major problem has been resolved with the upcoming of convenience foods which are perfectly made to suit the requirements of working people. The traditional foods requiring tedious processing protocols are now substituted with modern ready to cook convenience foods. The increasingly upsurge demand of ready to use convenience mixes in market can be explained by the fact that there is a day by day increasing competition in market so as to meet the needs and demands of consumers and care for their ease and comfort. The increase in economic empowerment, accessibility and purchasing power has facilitated such convenience foods to make their way to a huge proportion of kitchens of both rural and urban households. The target of the study was to formulate a healthy and protein rich snack which is easily available, convenient and organoleptically acceptable. Burger being a highly popular and widely accepted snack was targeted and base of burger patty i.e. potato was replaced with lentil to make it protein-rich. Lentil is good source of protein and a great alternative for vegans. Nutritive, textural and sensorial qualities of LBPM were assessed. The protein content of the formulated lentil based burger patty mix (LBPM) was found to be 20.44±0.48mg/100g against control (11.52±0.13mg/100g) and crude fiber content was 3.53±0.05mg/100g as compared to control (1.80±0.02mg/100g).It was found to be richer in iron, zinc and manganese content than control burger patty mix (CBPM). LBPM had a good overall acceptability of 86% and had a good shelf life. Thus it can be concluded from the present study that lentil based burger patty mix can be successfully utilized for the preparation a healthy and delicious snack.
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    ThesisItemOpen Access
    Development and quality evaluation of finger millet and quinoa incorporated eggless doughnuts
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Ayushi Joshi; Srivastava, Sarita
    The present study was conducted to formulate eggless doughnuts using composite flour which consisted of refined wheat flour, finger millet and quinoa flour. Box-Behken Model of Response Surface Methodology was used for optimization of process parameters. Optimization of doughnuts was done on the basis of quality parameters. Optimized doughnuts were analyzed for nutritional quality, textural quality, sensory quality and functional properties. For optimization process, seventeen different combinations of finger millet flour: quinoa flour (X1), butter (X2) and curd (X3) were taken as independent variables. The effect of independent variables on the responses viz. in vitro protein digestibility, crude protein, crude fat, total dietary fibre, hardness, springiness, cohesiveness, appearance, flavor and overall acceptability was investigated. The results revealed that the in vitro protein digestibility varied from 66.67 to 79.47%. Crude protein content ranged from 7.86 to 9.55%. Crude fat content ranged from 18.68 to 26.66%. Total dietary fibre content varied from 6.86 to 9.22%. Hardness, springiness and cohesiveness varied from 101.84 to 190.58 N, 0.250 to 0.415 mm and 0.34 to 0.472 respectively. The score for flavor, appearance and overall acceptability varied from 7.4 to 9.0, 7.75 to 8.8 and 7.5 to 8.8 respectively. On the basis of optimized conditions (X1 = 3:1, X2 = 16.712% of composite flour and X3 = 25% of composite flour), doughnuts were formulated. Control refined wheat flour doughnuts were also prepared under similar conditions for comparison with optimized doughnuts. Significantly higher values were observed for total ash (1.67%), crude protein (4.81%), crude fibre (0.63%), calcium (114.67 mg/100g) and iron content (3.10 mg/100g) of optimized doughnuts in comparison with for total ash (1.83%), crude protein (8.98%), crude fibre (3.11%), calcium (29.33mg/100g) and iron content (1.59 mg/100g) of control refined wheat flour doughnuts. A significant difference for carbohydrate content, physiological energy, hardness, springiness while non-significant difference for cohesiveness and sensory evaluation was observed in control refined wheat flour doughnuts and optimized doughnuts. Among functional properties, water absorption capacity of composite flour was significantly higher than that of refined wheat flour whereas oil absorption capacity and bulk density of refined wheat flour and composite flour showed non-significant difference. The present study showed that the formulated finger millet and quinoa incorporated eggless doughnuts are nutritious and good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.
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    ThesisItemOpen Access
    Development and quality evaluation of lentil (Lens culinaris L.) incorporated noodles
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Anushree, R.K.; Kushwaha, Archana
    In many parts of the Asian countries due to the easy cooking method, safety, desirable sensory attributes, long shelf life and reasonable price, noodle consumption has increased worldwide. Usually, the main ingredients of noodles are maida and wheat flour, excess consumption of which are associated with many health issues. The present study was undertaken as a step against Protein Energy Malnutrition (PEM) by providing healthy snaking. The selection of best acceptable lentil incorporated noodles among five formulations viz.C (100W %+ 0 %L),T1(90%W+10% L),T2(80%W+20% L),,T3(70%W+30% L),T4(60%W+40% L),)were done for cooked noodles with the help of Hedonic and Bipolar scale.T3and control noodles got best acceptance through the studies. The LIN (T3) had lesser (0.87g/ml) bulk density as compared to control (0.89 g/ml). The selected LIN got highest value of water absorption capacity (121.33ml/g) and swelling power (5.61%) as compared to control (110.67 ml/g, 4.60%) and solubility was significantly less for control (16.67) as compared to LIN (22.53). Cooking time of LIN and CWN were (12.00, 10.33 min), cooked weight (76.86, 71.06 g/25g), cooking yield (307.46, 284.10 %), bulk density (0.52, 0.55 g/ml), swelling index (2.22, 1.94) and total solid loss in gruel (7.49, 2.43 per cent by mass) respectively. Selected LIN (T3) was significantly superior in terms of total ash (2.15 v/s1.96%), crude fat (1.29 v/s1.21%), crude fiber (3.14 v/s 1.29%) and crude protein (15.84 v/s 11.35%). In vitro protein digestibility (72.59, 78.98 g/100g) and in vitro glycemic index (60.57, 62.73) was observed in LIN and CWN. Mineral estimation was done and Fe, Zn, Mn, Cr were significantly higher in LIN and the values of Ca, Cu, Mg were having non-significant difference. In texture profile analysis of noodles the values of hardness (N), adhesiveness (g-sec), springiness (mm), chewiness showed significant difference while the difference in values of cohesiveness and resilience was non- significant in between LIN and CWN. In case of storage study of 0-3 months except moisture and taste all proximate and sensory attributes showed non-significant difference. In case of microbial analysis the outcome was within permissible limits. The cost of LIN and CWN was 6.96 and 6.47 respectively. Hence we can conclude that the lentil incorporation in noodles can be successfully done. It has many nutritional benefits like high fiber, high protein, moderate GI and it is a cost effective healthy snack.