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ThesisItem 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.ThesisItem 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 KumarPotato, 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.ThesisItem 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.ThesisItem 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.ThesisItem 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 ChandBurans (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.ThesisItem Open Access Optimization of plant based ingredients for development of organic coating powder and its application on litchi fruit(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Patidar, Shubham; Singh, AnupamaIncreasing urban population and altering food patterns lead to agro-waste generation in the form of peels, pulps, seeds, stalks. Careful attention to utilize lowıcost and ecoıfriendly method not only resolve the present issues of agro-waste generation, but also helps to improve the shelf life of fresh produce with an integrated and environmentally friendly approach. Many coating materials are presently being used to enhance the shelf life of fruits and vegetables but many of them consist of inorganic chemicals or non-food grade compounds. Organic coating from plant extracts not only prolongs the shelf life and reduce wastage of fresh produce, but also allows nutrients, flavor and moisture to be maintained, thus improving consumer acceptance. Hence, the present research work has been investigated to develop an organic coating powder from plant-based ingredients and to see the efficacy of it on the shelf life of litchi fruit. For the development of organic coating powder, designed experiment (BBD) having three independent variables with three levels of each i.e. starch to gum ratio (1:1, 2:1, 3:1), kinnow peel extract conc. (0.2, 0.3, 0.4%) and particle size (300, 450, 600μ) and four responses (solubility (%), flowability (CI), hygroscopicity (%) and color measurement) were carried out. Analysis of experiment data using Design Expert (10.0.1) software revealed that the optimum values of independent parameters for development of coating powder obtained by numerical optimization were 1:1 for starch to gum ratio, 0.4 % for peel extract, and 300μ for particle size having powder characteristics i. e. solubility 83.58%, good flowability (CI= 12.65), hygroscopicity 3.45 % and L* 64.12. The developed coating powder with starch to gum ratio 1:1, peel extract 0.4 %, and particle size 450μ combination was quite efficient in enhancing the shelf life of litchi fruit up to 6 days with maintained quality. Suitability of the second order polynomial model was proved with high correlation coefficient indicating the success of BBD (RSM) design in optimizing the independent variables in the prediction of developed organic coating powder characteristics.ThesisItem Open Access Process standardization for the development of kinnow peels based edible fillers(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Bisht, Bhawna; Lohani, U.C.The present study entitled, “PROCESS STANDARDIZATION FOR THE DEVELOPMENT OF KINNOW PEELS BASED EDIBLE FILLERS” was conducted in the Department of Post-Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T, Pantnagar, Uttarakhand during 2017-19. Kinnow mandarin (Citrus reticulate Blanco), one of the world’s most nutritious, processed and commercialized citrus fruits among horticultural fruit crops, produces vast amounts of citrus bio-wastes in the form of peels, pulp residues and seeds ending up as putrefying waste that impacts ecosystem heath. Therefore, sustainable efforts are needed in the circular economy to create an innovative and integrated strategy to combat these citrus bio-waste in order to overcome several issues such as improving processing efficiency, increasing profitability, and exploring “Taste over Waste”, which helps to achieve overall sustainability. The present research work was therefore, undertaken for process standardization for the development of kinnow peels based edible fillers with respect to physical, functional and microbiological properties. The experiments were conducted to study the effect of the process parameters on the quality of developed edible fillers. The independent parameters selected were calcium chloride concentration (0.25, 0.50 and 0.75%), agar concentration (0.75, 1.0 and 1.5%) and moisture content (10, 15 and 20%). Total phenolic content (mg GAE/g DW), total flavonoid content (mg CE/g DW), DPPH antioxidant activity (%), ABTS antioxidant activity (%), microbial load (CFU/g), structural integrity (%), color (L*, a* and b*), textural profile analysis (hardness, adhesiveness, cohesiveness, springiness and chewiness) and shelf life (days) were analyzed. The data from all 17 experiments were analyzed using Design Expert 10.1.1 and the response functions were developed using multiple regression. The optimum level of variables for maximum desirability of development of kinnow peels based edible fillers were 0.75% calcium chloride concentration, 1.01% agar concentration and 10% moisture content. The optimum values of responses were 194.8 mg GAE/g DW of total phenolic content, 134.3 mg CE/g DW of total flavonoid content, 92.9% of DPPH antioxidant activity, 94.4% of ABTS antioxidant activity, 65.7 of lightness, 7.41 of hue, 6.48 of chroma, 212.8 CFU/g of microbial load, 75.4% of structural integrity, 517.4 N of hardness, 0.16 of cohesiveness, -4.14 N.s of adhesiveness, 7732.4 of chewiness, 0.46 of springiness and 31 days of shelf life. Significant (p<0.05) effect of process parameters were found in all responses. During storage, color difference, microbial load and hardness were affected significantly (p<0.05). On validation of the model for the development kinnow peels based edible fillers, it was found that the developed model was accurate as the prediction error was in the range of -9.96 to 3.28%. Consumers’ acceptability was also assessed by offering to a panel of judges using 9.0 rating hedonic scale and optimized sample displayed a perfect hexagonal spider web indicating a balanced sensory characteristics for the consumers. This research has therefore proved that development of edible fillers using bio-waste is an efficient and new approach towards “zero waste economy”.ThesisItem Open Access Process optimization for extraction of natural colorant from beetroot waste stalks (Beta vulgaris L.) by ultrasonication technique(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Singh, Shikhangi; Omre, P.K.Betalains food additives derived from vacuoles of plants. The main source of betalains are beetroot, amaranth, bougainvillea and many cacti. Betalains are a class of red and yellow indole derived pigments found in plants of the Caryophyllales, where they replace anthocyanin pigments. The interest of the food industry in betalains has grown since they were identified by in vitro methods as antioxidants, which may protect against oxidation of low-density lipoproteins. The stalks of beetroot were considered as agro-industrial waste and discarded. But these stalks contain considerable amount of betalain pigment. Therefore, research was undertaken to extract the betalain pigments from these waste stalks and to study the effect of process parameters i.e., pH, solid-solvent ratio and sonication time and subsequently optimize on the basis of betalain yield and its quality attributes. Experiments were conducted using Central- Composite design with three independent variables at five levels. Variables selected for the experiment were pH (3.31, 4, 5, 6, 6.68), solidsolvent ratio (23.19, 30, 40, 50, 56.18 g/ml) and Sonication time (16.59, 20, 25, 30, 33.40 min). Responses selected were quantification of betalain (mg/g), total phenolic content (mg GAE/g), total flavonoid content (mg CE/g), antioxidant activity (%) and color analysis. The data from the 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 results shows that betalain yield for betacyanin varied from 1.8 to 6.5 mg/g and 1.26 to 4.56 mg/g for betaxanthin. Quality parameters such as total phenolic content ranged from 27.59 to 81.75 mg GAE/g, total flavonoid content varied from 130.13 to 509.29 mg CE/g, antioxidant activity ranged from 43.37 to 80.83%. The values of L*, a*, b* and E during color analysis ranged from 13.24 to 39.15, 21.83 to 52.27, 19.58 to 49.62 and 4.42 to 18.07 respectively. Solid-solvent ratio and sonication time, had highly significant effect on the betalain yield, whereas on quality basis TPC, TFC and AA was mostly affected by the solid-solvent ratio and pH. For the color determination, the L*, a* and b* values were significantly affected by the pH. Optimum levels of variables were pH 4.7, solid-solvent ratio 50g/ml and sonication time 30 minutes with response value for betacyanin 6.31 mg/g, betaxanthin 4.43 mg/g, total phenolic content 73.74 mg GAE/g, total flavonoid content 464.87 mg CE/g, antioxidant activity 68.14%. During color analysis, the optimum values for L*, a*, b* and E obtained were 27.54, 42.96, 41.79 and 9.7 respectively.ThesisItem Open Access Development of potato peel based biopolymer film and its performance on food packaging(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Surwade, Sachin Ashok; Khan ChandThe present study entitled, “Development of potato peel based biopolymer film and its performance on food packaging” was conducted in the department of Post-Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T, Pantnagar, Uttarakhand during 2016-18. Potato is one of the most important crops in India. During the processing of the potato, huge quantity of potato peel waste is generated. Potato peel waste can be used for development of value-added product due to the presence of sufficient quantities of starch, cellulose, hemicellulose and fermentable sugars and variety of valuable compounds such as henols, dietary fibres, unsaturated fatty acids and amides. Developed biopolymer film from potato peel waste can be used as biodegradable food packaging material which might result in high commercial value use of the by-product. The research was therefore undertaken for development of potato peel based biopolymer film and its performance on food packaging. The experiments were conducted to study the effect of developed biopolymer film on physicochemical, mechanical as well as antimicrobial properties. The independent variables selected were potato peel extract (8, 10 and 12% w/v), glycerol concentration (10, 20 and 30 % v/v), acetic acid (2, 4 and 6 % v/v), drying temperature (40, 45 and 50⁰C) and film thickness (0.2, 0.25 and 0.3 mm). The moisture content (% wb), tensile strength (MPa), water vapour permeability (g/Pa h m), film transparency, colour difference and antimicrobial activity (CFU/ml) were analysed. The data from all 46 experiments were analysed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum level of variables for maximum desirability of developed biopolymer film were 8.28% (w/v) potato peel extract, 10% (v/v) glycerol concentration, 2% (v/v) acetic acid, 50 ⁰C drying temperature and film thickness 0.3 (mm). The optimum values of responses were 8.27% (wb) of moisture content, 0.829 (MPa) of tensile strength, (0.498×10-5 g/Pa h m) water vapour permeability, 3.996 of film transparency, 25.501 of colour difference and 11.55×103 CFU/ml of antimicrobial activity. Significant (p<0.05) effect of process parameters were found in all responses in developed potato peel based biopolymer film. On validation of the model for responses of biopolymer film, it was found that the developed model was accurate as the predication error was only in the range of -0.23 to 13.76%. At optimum condition of developed biopolymer film the storage study of bread was found to be significant (p<0.05) during storage. Also, biodegradability characteristics of the developed biopolymer film showed 48.98% to 52.32% weight loss during 15 days of degradable period when buried under soil.
