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Thesis

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2009 - 200912010 - 20133
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Subject: Food Science and Nutrition × End date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Storage quality of little millet (panicum miliare ) and diversification of utilization of little millet through hydrothermal and baking technologies
    (UAS Dharwad, 2013) Mamata Mannuramath; Nirmala Yenagi
    The study was undertaken to evaluate local cultivars (Malli savi and Kari savi) and high yielding varieties (Sukshema, COSa-(4) and JK-8) for physico-chemical and nutritional qualities and to develop of value added little millet products through hydrothermal and baking technologies. The local cultivar Malli savi was found to be superior followed by high yielding variety Sukshema. The storage of local cultivar of little millet for duration of 18 months exhibited better nutritional, milling and cooking qualities. The significant changes were observed for protein content, total dietary fiber total phenols and phytic acid content during storage. Significant decline was also observed for in vitro protein digestibility, in vitro starch digestibility, amylose, soluble amylose, swelling power, solubility and soluble proteins. The hydrothermal treatment with initial soaking temperature of 700 C for 3 hr and steaming at 1100 C for 20 min was found to be optimum with improved head rice yield (92.39 %) with lower breakage (0.98%). Hydrothermally treated little millet rice was translucent shiny, firm, fluffy and non sticky. These characteristics were preferred properties by the consumer. Hydrothermal treatment improved the nutritional profile and enhanced therapeutic property, processing quality and shelf life. Incorporation of little millet at 10 and 30 per cent was organoleptically acceptable and enhanced the nutritional profile by increasing dietary fiber, iron, zinc, copper and phosphorus by 19, 94, 29, 70 and 28 per cent respectively. The study concludes that economic value of the local staple cereal can be enhanced through suitable technologies as therapeutic food and little millet has potential of designing basic functional food for better health.
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    ThesisItemOpen Access
    Physico-Chemical and Functional Properties of Little Millet (Panicum miliare), Development and Efficacy of Little Millet Based Sports Food
    (UAS Dharwad, 2011) Roopa U.; Kasturiba B.
    Millets are being recognized as potential future crops and little millet (Panicum miliare) is one of the minor millet. In the present investigation, the physicochemical and functional properties of local genotype and Sukshema, an improved variety were studied for developing little millet based sports food. The Sukshema genotype with better physico-chemical and functional properties was selected for the purpose. Roasted flours of little millet, soybean, sugar powder, skimmed milk powder and cardamom powder were mixed such that the energy from protein in the mix was more than 15, as per the guidelines of ICMR. The porridge from the nutri-dense sports food mix was highly accepted by the consumers and 46.15 per cent of them revealed that they would eat the product at every given opportunity. The sports food had a shelf life of more than 180 days in metallized polyester polyethylene packs at ambient conditions. Carbohydrate loading with sports food improved the endurance capacity of sports persons (n=31) by 15.55 per cent under fasting condition. The improvement in endurance capacity with sports food as pre-event meal over routinely consumed pre-event meal was 1-5 per cent. The sports food supplementation for 90 days significantly improved the anthropometric parameters, haemoglobin status and physical fitness components viz., flexibility (0.86%), cardiac efficiency score (4.69%), strength (7.27%) and endurance capacity (26.86%) of the supplemented group (n=16) compared to control group (n=15). The technology for production of sports food was transferred to a food industry which launched the product into the market with attractive packaging.
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    ThesisItemOpen Access
    Little Millet (Panicum miliare) Flakes : Development, Value Addition, Quality Evaluation, Consumer Acceptability and Commercialization
    (UAS Dharwad, 2011) Kavita S. Kotagi; Bharati V. Chimmad
    An investigation was undertaken to develop ready to eat (RTE) and ready to cook (RTC) little millet (Panicum miliare) flakes; explore value addition; evaluate physical and chemical parameters; assess nutritional, sensory and storage quality; study consumer acceptability and commercialization potentials. The RTE and RTC flakes standardized by batch processing were highly acceptable, recorded zero trans fats and possessed shelf life of more than six months. RTE flakes contained 7.45 g protein, 0.72 g ash, 0.14 g fat, 24.10 g dietary fiber, 61.42 mg iron and 2.00 mg linolenic acid. Pre process value addition with incorporation of garden cress seeds (Lepidium sativum), greengram dhal (Phaseolus aureus Roxb.) or linseed (Linum usitatissimum) increased iron, protein and omega-3 fatty acids to 65.83 mg, 9.63 g and 116 mg per 100g, respectively in the value added flakes. Post process value addition with butter, chocolate or spices resulted in acceptable extended products. Excellent commercialization potentials were recorded for value added RTE choco flakes among various consumer groups from both urban and rural locations. The RTC flakes recorded 7.51 g protein, 0.44 g total minerals, 22.40 g total dietary fiber and 32.23 mg iron per 100 g and exhibited glycemic index of 52.11. The flakes possessed excellent food applications in traditional and novel preparations. Post process value addition to RTC millet (kheer mix) recorded higher b carotene (736 μg/100g) storability of more than six months and was highly acceptability. The IVPD ranging from 74.04 to 78.56, IVSD 74.00 to 92.80 per cent and iron bioavailability of 0.11 to 0.23 mg per 100 g were recorded. Community compliance for the RTC and RTE flakes indicated excellent utilization potentials. The cost of production of RTE and RTC flakes were Rs. 145 and Rs. 39 per kg, respectively.
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    ThesisItemOpen Access
    Multilevel appraisal, quality parameters and suitability of promising chilli cultivars (Capsicum annuum L.) for conventional products
    (UAS Dharwad, 2009) Kashibai S.Khyadagi; Rama K.Naik
    An investigation on chilli cultivars was conducted during 2006-09 with the objectives of documenting existing information on chilli cultivars, products and storage practices followed at household, marker and entrepreneurs level, chillies were analyzed for physicochemical composition at three maturity stages, assessment of shelf life quality of fresh green chillies and screening suitability of promising cultivars for conventional products were included. Promising seventeen cultivars developed by Agricultural University, private and public sectors were selected for study. Conventional products were prepared at different maturity stages and evaluated for sensory qualities by panels of rural and urban sectors. Base line survey indicated majority of consumers and entrepreneurs preferred long slender, wrinkled, pungent, less pungent and sweet chillies. The physico-chemical composition varied between cultivars, maturity stages and their interaction. The moisture and chlorophyll content decreased significantly with advancement of maturity stage. Whereas fiber, fat, ash, ascorbic acid, capsaicin, oleoresin, total carotenoid, b-carotene, anthocyanin content increased. Fresh green chillies can be stored at low temperature (5-6°C) with minimal physiological weight loss upto 56 days. Low pungent cultivars Byadagi dabbi, Byadagi kaddi, SH-5, D Deluxe and Hero were found suitable for coated fried mirchi preparation at green and ripe stage whereas SH-12 and H.No.9646 only at green. All the cultivars found suitable for ranjaka preparation at green, ripe and dry stage except cultivar SH-5 which found suitable at dry stage. For pickle, all the cultivars at green and ripe stage and at dry stage for masala khara preparation. For kharindi making, all the cultivars at green stage and less pungent cultivars at ripe stage found suitable. The high capsaicin containing cultivars Arka Harita, G-4, Pusa Jwala, H.No.9646, Indam-10, Namadari, Godavari, SH-12 and BSS-275 were suitable for capsaicin extraction. High total colouring matter b-carotene, total carotenoid and anthocyanin containing cultivars were found suitable for edible colour extraction.