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Open Access
Process standardization for the development of finger millet mix jaggery chocolate
(G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-10) Choubey, Diksha; Shahi, N. C.
Chocolates in general are found to be poor in protein and high in fat, and excessive intake of chocolate leads to a variety of health problems due to excessive amount of refined sugar. Furthermore, chocolate does not have much nutritive value due to which it cannot be used as a supplement of nutritions. Therefore, sugar and milk powder were replaced by jaggery and finger millet flour respectively for improving the dietary contents. Jaggery is an unrefined sugar and is regarded as the healthiest sugar in the world since it has all of the minerals and vitamins found in sugarcane juice. Finger millet is a nutritionally rich nutri-cereal that is underutilized. Processing and value addition of such minor millet may help to fulfil the nutritional requirements of humans, as it is gluten-free and calcium-rich, which is advisable for stomach patients. Both jaggery and finger millet flour contain high nutritional value and are rich in fibres and minerals, so their incorporation into chocolate not only increases the nutritional value of chocolate but also improves textural properties. The present research work was, therefore, undertaken for the development of sprouted finger millet flour mixed jaggery chocolate, optimization of process parameter for quality chocolate and study of nutritional and textural characteristics of the developed chocolate. The independent variables selected were cocoa butter replaced with coconut oil (20, 25, 30 % w/w), conching time (120, 150, 180 min) and replacement of milk powder with sprouted finger millet flour (20, 30, 40% w/w). The moisture content (%), ash content (%), crude fat (%), crude protein (%), textural profile analysis (hardness, adhesiveness, cohesiveness and chewiness) and sensory characteristics were analyzed. The data from all 17 experiments were analyzed using Design Expert version 11.1.0.1 and the response functions were developed using multiple regression analysis. The optimum values of variables for maximum desirability of sprouted finger millet flour mixed jaggery chocolate were 22% cocoa butter replacement with coconut oil, 150 minutes conching time and 39 % replacement of milk powder with sprouted finger millet flour. The optimum values for responses were 5.16 % moisture, 2.66 % ash, 23.6 % crude fat, 9.87 % crude protein, , 8.12 mouthfeel, 305.6 N hardness, 2.14 N.s adhesiveness, 0.101 cohesivenesss, 4.07 N chewiness and 7.8 overall acceptability. Out of all process parameters, sprouted finger millet flour had highly significant (p<0.05) effect followed by conching time and cocoa butter replacement with coconut oil in all responses of development of sprouted finger millet flour mixed jaggery chocolate. On validation of the model for responses of developed chocolate, it was found that the developed model was accurate as an insignificant difference was observed between experimental and predicted values.
Open Access
Classification of potatoes into edible and non-edible by using deep learning technique
(G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Singh, Nikhil Kumar; Sachin Kumar
Potato, one of starchy vegetables, needs to be classified before entering industry for assuring the product quality. However, it is time-consuming, tedious, labor-intensive, inaccurate and expensive to assess qualitatively and classified manually. In this study, we propose an efficient and effective machine vision system based on the state-of-the-art deep learning techniques and stacking ensemble technique to offer a non-destructive and cost-effective solution for classification of ‘potatoes’ freshness and appearance. It has been trained and tested the performance of various deep learning models including ResNet, MobileNet, InceptionV3 and VGG16 to find the best model for the classification of potatoes into edible and non-edible categories. The system was trained and tested on potatoes data sets which were collected at constant distance of 20 cm for image capturing. The accuracy of used models is found to be 89 %, 68%, 95%, and 99% respectively and the precision and recall of the proposed model was best for MobileNet with uniform internet speed for each model. The experimental results show that the accuracy, precision and recall achieves with limited sample easily which tells the overall performance of the proposed model. The proposed technique for classification has less parameters and lower computation complexity than popular networks. The result proves that it can be extended to other tasks about classification.
Open Access
Optimization of a microwave assisted process for improving shelf-life of onion-ginger-garlic paste
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-10) Sanjana, Goli; Omre, P. K.
The present work has been undertaken with the objectives of standardization of process parameter onion, ginger, and garlic paste using microwave heating based on quality characteristics and to study the shelf-life of the optimized paste. The study started with the development of the onion-ginger-garlic paste using salt and sunflower oil. After the development of the paste, microwave was used for heating treatment. Based on the temperature attained by the samples and quality characteristics, the three levels of independent parameters onion % in onion-ginger-garlic ratio (55%, 65% and 75%), sunflower oil concentration (40, 50 and 60ml/100g), microwave power (160, 320 and 480W) and processing time (1, 2 and 3min) were selected. Response surface methodology was used for designing the experiments and to select optimum levels of onionginger- garlic ratio, sunflower oil concentration, microwave power and processing time. Box- Behnken design with three replications was chosen to determine the levels of each experiment. Standardization of process parameters (i.e. onion % in onion-ginger-garlic ratio, sunflower oil concentration, microwave power and processing time) was carried out based on quality attributes (i.e. moisture content, total soluble solids, pH, total phenolic content, total flavanoid content, antioxidant activity, colour difference). The study showed that the moisture content ranged from 63.73 to 74.83%, A minimum total soluble solid of the paste was about 21.25 to 27.48ºBrix, pH from 4.406 to 4.804, total phenolic content from 110.88 to 117.56 mg GAE/100g, total flavanoid content from 277.3 to 292.275 mg CE/100g, Antioxidant Activity from 80.82 to 87.62 % and colour difference from 10.648 to 13.171. The study showed that all the independent parameters had significant effect on the responses. The optimum conditions of onion-ginger-garlic ratio, sunflower oil concentration, microwave power and processing time as computed by response surface methodology were 75:10:10, 60 ml/100g, 480W and 1.5min. After getting the optimized sample ratio with microwave treatment and control as untreated sample, shelf-life studies were carried out by storing the sample in air tight glass containers at ambient temperature (27 ± 2°C) and relative humidity (57±2%) for 60 days at 15 days interval. From the study it was observed that microwave treated sample got deteriorated from 58 days while the control sample from 27 days of storage. Colour difference in case of untreated sample was more compared to the treated sample.
Open Access
Optimization of process parameters for ultrasound assisted osmotically dehydrated papaya cubes followed by air-drying
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-08) Reddy, Nalla Bhanu Prakash; Shahi, N.C.
Papaya (Carica Papaya. L) a tropical fruit having commercial importance due to its high medicinal and nutritive value. It is in general, called as a common man’s fruit as it is low priced with better nourishing capability and several health benefits. Post-harvest losses of papaya fruits happen along the whole value chain, moisture content is major contributing factor for the same. Drying or dehydration could be one of the techniques for reduction of water activity. Also, intermediate moisture foods (IMF) have become more common in recent years when compared to completely dehydrated ones. The problems that may occur during the osmotic dehydration process are undesirable effects like more sugar content in final product, shrinkage as a part of acceleration of water removal. Ultrasonication is one of the non-thermal and emerging technology which could accelerate the mass transfer rates during and after osmotic dehydration process and reduces the limitations faced in coonventional osmotic dehydration. Present study aims to produce product with a specific objective called more nutrition and health per gram. Experiments were conducted using central composite rotatable design (CCRD) with three independent variables at five levels. Independent variables selected for the experiment were osmotic solution concentration (43.2, 50, 60, 70 and 76.8 oBx), ultrasonication time (8.2, 15, 25, 35 and 41.8 min) and osmotic process time (83.2, 90, 100, 110 and 116.8 min). Responses selected were water loss (%), solid gain (%), colour difference (ΔE), ascorbic acid retention (%) and shrinkage ratio. The data from the experiments were analyzed using Design Expert software and the response function were developed using multiple regression analysis for each response. The optimum level of independent variables for development of dehydrated papaya cubes were 61.6 oBx of osmotic solution concentration, 17.7 minutes of ultrasonication time and 100.1 minutes of osmotic process time. The response values at optimum condition of independent variables obtained as 31.34% of water loss, 8.86% of solid gain, 24.82 of colour difference (ΔE), 63.78% of ascorbic acid retention and shrinkage ratio of 0.73.
Open Access
Optimiztion of process parameters for production of red wine from burans (Rhododendron arboreum) and its quality evaluation during storage
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-06) Yadav, Dhiraj Kumar; Khan Chand
Burans (Rhododendron arboreum) flowers are widely grown in Uttarakhand and other hilly areas of India. The flowers of burans exhibit many therapeutic, nutritional and aromatic properties and have a number of uses in folk medicine. It is an evergreen tree which bears flowers with colour ranging from bright red to pink color. Burans flowers having antioxidant, anti-inflammatory, and anti- diabetic properties and is reported to inhibits the growth of cancer cells. As it contains natural red colour and various medicinal properties, the present study was undertaken to minimize waste and increase the shelf life of burans by processing it into fermented product (burans red wine). The experiments were conducted to study the effect of fermenting parameters on quality of red wine produced from Burans (Rhododendron arboreum) using yeast strain. The independent parameters selected were fermentation time (5, 8 and 11 days), temperature (30, 32 and 34°C), pH (3.5, 4.0 and 4.50) and total soluble solid (22, 24 and 26ºBx) to optimize them for production of burans red wine. Responses analyzed were alcohol by volume (%, v/v), titratable acidity (%), pH, total soluble solid (ºBx), reducing sugar (%), total sugar (%), antioxidant activity (%), total phenolic content (mg GAE/L) and total flavonoid content (mg QE/L). The data from all 29 experiments were analyzed using Design Expert 10.0.1 and the response function were developed using multiple regression analysis and second order model was fitted for each response. The optimum value of variables for maximum desirability of the prepared burans red wine were fermentation time 11 days, temperature 32.4°C, pH 3.85 and total soluble solid 23ºBx. The optimum value of responses were 12.27% of alcohol by volume, 0.578% of titratable acidity, 3.67 of pH, 8.49 ºBx of total soluble solid, 9.99% of reducing sugar, 13.25% of total sugar, 68.19% of antioxidant activity, 89.959 mgGAE/L of total phenolic content and 1091.205 mgQE/L of total flavonoid content. Significant (p<0.05) effect of process parameters were found in all responses. The prepared burans red wine were stored for 45 days and analyzed for all responses. During storage, alcohol by volume, pH, antioxidant activity, total phenolic content and total flavonoid content were increased however, titratable acidity, total soluble solid, reducing sugar and total sugar were decreased. This research has therefore proved that production of red wine from burans flower is an efficient and new approach towards improving processing efficiency, improving shelf life and improving economy.
Open Access
Modeling and optimization of process parameters for hot air drying of banana (Musa paradisiaca L.) slices
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-08) Dinkar, Vairat Amita; Pandey, R.K.
The Banana (Musa paradisiacal L.) is a crop of tropical climate and is grown for its fruit, fiber or foliage. Green banana is perishable and deteriorates after harvesting. Drying prolongs the shelf life of banana. The hot air drying characteristics of green banana slices were studied at drying temperature (40-800C), air velocity (1.5-5.5 m/s) and slice thickness (2-6 mm) in the laboratory scale hot air dryer. Drying was found to occur in the falling rate period only. Higher drying rate were observed with the higher temperature level and minimum level of slice thickness. Drying rate increases with increase in air velocity upto 3.5 m/s after that there was no profound effect on drying rate. The drying behavior of the banana slices was mathematically analyzed using models namely page’s, exponential and logarithmic model. The experimental validity of models were done on the basis of maximum R2 and minimum SEE, and RMSE. The page’s model described the drying behaviour of banana slices better as compared to exponential and logarithmic model. The results reveled that, the temperature, air velocity, slice thickness had significant effect on various quality parameters of dried banana slices viz. rehydration ratio, hardness, shrinkage, ascorbic acid and color whereas carbohydrate and ash content had non-significant effect. The optimum level of independent variables for banana drying obtained by using numerical optimization of multiple responses viz. drying time, rehydration ratio, shrinkage, hardness, ascorbic acid and L and b value were temperature-600C, air velocity- 3.5 m/s and slice thickness- 2mm. These optimum values are recommended for hot air drying of banana.
Open Access
Drying characteristics and process optimization of spinach (Spinacia oleracea L.) using response surface methodology
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-07) Asaram, Padvi Chandrarekha; Pandey, J.P.
Open Access
Modelling of finger millet grinding processes in a hammer mill
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-05) Mitra, Jayeeta; Sah, P.C.
Finger millet (Eleusine coracana) is one of the commonly used millet among the poor people of Uttaranchal due to its cheaoer availability and nutritional value. Grinding is the most important operationfor finger millet (ragi) since ragi mostly used in ground form as composite flour for bread, biscuit weaning food or for making chapati, porridge etc. This study envisaged analysis of grinding behaviour of finger millet in batch, semi-continuous and continuous system in affixed blade type hammer mill under different operational conditions. In case of batch grinding, the effect of grinding speed, batch size (100g and 200g) and time of grinding on power and energy consumption and particle distribution were observed. The speed of operation ranged from 600 rpm to 1800 rpm and time of grinding was considered from 2.5 min to 25 min. size distribution was done by sieve analysis using 10 standard sieves (1.00mm to 0.045mm diameter). Semi-continuous grinding experiment were conducted to study the effect of speed (600 and 1500 rpm) and percentage filling of grinding chamber(10 to 50%) on grinding behaviour of the mill. In case of continuous grinding process the effect of mill speed, ranging from 1200 to 1800 rpm on the power and energy consumption and particle size distribution were measured taking a constant feed rate of 1 kg/hr. The sieve used for semi-continuous and continuous grinding experiment was having hole diameter of 0.50mm. Mathematical modelling of the grinding characteristics was done to predict the behaviour of mill under different operational conditions. Energy modelling were also attempted using three different energy laws namely Rittinger’s Law, Kick’s Law and Bond’s Law. Suitable average particle diameter was defined to be used in energy modelling as final ground particle dimension.
Open Access
Hazard analysis and critical control points evaluation in the manufacturing process and storage of jaggery
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-07) Mishra, Sweta; Omre, P.K.
Jaggery occupies an important role in rural diet, post harvest cottage industry and agricultural economy of India. Being an eco-friendly sweetener, with additional nutritional value, jaggery holds good export potential. To sustain the market and export potential of jaggery, it is imperative that the jaggery quality is enhanced. Some efficient and cost effective quality control systems like Hazard Analysis and Critical Control Point (HACCP) evaluation is being increasingly adopted in developed industries for quality improvement but it failed to reach the cottage industries. Hence, there is a strong need to develop a cost effective quality control plan using HACCP approach to improve the quality of jaggery. Therefore, this study was undertaken to identify various potential hazards and to decide the critical control points with their control limits among operational steps. A HACCP plan was developed to assess various hazards associated with the process of jaggery manufacture by the application of seven principles and pre-requisite programs of HACCP system. For this purpose six different jaggery units were surveyed. Units were surveyed in three phases from December upto March. Samples drawn during the manufacturing process were further analyzed in laboratory to ensure whether they meet the limits specified for their proximate composition by BIS or not. After this one storage unit for jaggery was surveyed to identify various hazards associated with it. Samples were drawn from its various sections and compared with the samples stored in the laboratory conditions. A controlled sample was manufactured in one of the unit without using any chemicals, under the same process conditions and its results were compared with other samples to know the effects of chemicals. In the hazard analysis conducted various hazards assessed were classified as physical, chemical and biological hazards. Metal pieces, hairs, nails, dust were sources of physical hazards; leakage of lubricants, use of excessive chemicals, residues of detergents were sources of chemical hazards and flies, rodents and ants were sources of biological hazards. The results of proximate analysis of composition of jaggery revealed great variations from the specifications. The critical control points were identified as storage of sugarcanes for long time, storage and late processing of sugarcane juice and exhaustive use of chemicals during preparation of jaggery. The control limits recommended to control these steps are to use sugarcanes within 72 hours of storage, to process the sugarcane juice within 2 hours and to use 35 g of hydros per pan to keep the sulphur dioxide content below 50 ppm (specified limit).

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