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Subject: Post Harvest Technology × End date: 2003 × Start date: 2003 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STANDARDISATION OF PROCESSING TECHNOLOGY FOR BANANA FRUITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Shobana, N; Rokhade, A K
    "An investigation was carried out to standardise the protocol for preparation of dehydrated banana slices and juice based beverages from banana fruits cv. Robusta at the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2002-2003. The dehydrated banana slices obtained from pre-treatment of steeping in 0.5 per cent KMS + 0.5 per cent calcium chloride for 10 minutes received better organoleptic scores for colour and appearance (4.833), texture (4.333), taste (4.333), flavour (3.250) and overall acceptability (4.500) followed by slices steeped in 50°Brix sugar sjrrup containing one per cent calcium chloride for six hours. Recovery of dehydrated slices was maximum (27.20%) in control. The time required for dryint; was minimum (19.040 hours) in slices steeped in GO^Brix sugar syrup containing one per cent calcium chloride for six hours. Among the different methods of drying, the highest recovery (23.016%) of dehydrated slices, minimum time (22.749 hours) for dehydration and least OD value (0.293) for non-enzymatic browning were observed in electric drying. However, sun dried slices were found to have better organoleptic scores for all the parameters (4.074 for colour and appearance, 3.602 for texture, 3.519 for taste, 2.805 for flavour and 3.741 for overall acceptability). The organoleptically good quality dehydrated banana slices were obtained by steeping the slices in 50°Brix sugar syrup containing one per cent calcium chloride for six hours under sun drying. The scores were more than four in all the parameters indicating that these slices were highly acceptable. RTS prepared from 10 per cent banana juice + 0.1 per cent citric acid + 1.0 per cent ginger + sugar adjusted to TSS of ICBrix scored better for colour and appearance, taste, flavour and overall acceptability (3.803, 3.848, 3.512 and 3.518, respectively)."
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    ThesisItemOpen Access
    STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Chandan, K; Rokhade, A K
    "An investigation was carried out to standardize the protocol for preparation of dehydrated aonla slices and the recipe foe preparation of aonla RTS from drained aonla syrup at the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2003-2004. The dehydrated aonla slices were obtained after drying the pretreated slices in open sun and solar cabinet drier. The organoleptically acceptable good quality aonla slices were obtained by blanching the whole fruits and steeping the slices in two per cent NaCl for two hours followed by steeping in 60° Brix sugar syrup containing 0.2 per cent potassium metabisulphite for 24 hours and dried under open sun. The organoleptic scores (out of 5.00) were 4.67 for color and appearance, 4.50 for texture, 4.17 for taste and 4.37 for overall acceptability. The recovery of dehydrated aonla slices was 48 per cent with a dehydration ratio of 2.08. The time required for drying in solar drier was 19.37 hours and that in open sun was 23.43 hours. The nonenzymatic browning higher in solar dried slices (OD value 0.191) compared to sun dried slices (OD value 0.171). The higher total sugar (35.57 %) and ascorbic acid content (307.18mg/lOOg) was observed in solar dried slices. The RTS prepared using drained aonla syrup adjusted to 20° Brix containing two per cent lime juice + one per cent ginger juice was found to be acceptable with lower microbial population and organoleptic scores (out of 5.00) of 4.07 for colour and appearance, 4.32 for taste, 4.53 for flavor and 4.28 for overall acceptability."
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    ThesisItemOpen Access
    PROCESSING OF TOMATO
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Benal, Basapp P; Madalageri, M B
    "An investigation was undertaken on processing of tomato fruits with seven treatments (popular tomato varieties / hybrids) by adapting completely randomised design in the Department of Post-harvest Technology of Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2001-2002. Tomato juice yield was maximum in tomato genotype Asha (71.07%) followed by Avinash-2 (69.43%) and Indam-9714 (67.63%). The TSS content of the fruits ranged between 4.93 per cent in Asha and 4.46 per cent in Utsav. Reducing sugars, nonreducing sugars and total sugars were also significantly high in Asha (1.81, 1.05 and 2.91 per cent, respectively). The pH of fruit juice was least (4.03) in Utsav followed by Avinash-2 (4.36) and Indam-9714 (4.44). Nutritionally important lycopene and ascorbic acid content were in the acceptable range (i.e. more than 5 mg / 100 g) in the fruits of Asha, Avinash-2 and Indam-9714. Significantly highest puree yield was recorded from the fruits of Asha (36.0%) followed by Avinash-2 (33.0%) and Indam-9714 (31.5%). The storage of puree prepared from the tomato genotypes for six months did not undergo much changes in pH and titrable acidity. At the end of six months storage, the puree lycopene retention was highest (17.53 mg/100 g) in Asha followed by Indam-9714 (15.60 mg / 100 g). Reducing sugar was also significantly highest in the puree of Asha (11.16%) followed by Avinash-2 (11.08%) and Indam-9714 (10.87%). Total sugars were higher in Asha (12.84%) followed by Indam-9714 (12.78%) and Avinash-2 (12.64%). At the end of six months storage, the puree from most of the tomato genotypes had negligible non-enzymatic browTiing a s reflected in the little variation in the values (0.26 to 0.39) of optical density (OD). Among the seven popular cultivated tomato genotypes studied, the fruits of Asha, Avinash-2 and Indam-9714 were found to be possessing the qualities suited for processing into puree. Tlie fruits of these genotypes could be processed into puree during market glut period."
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    ThesisItemOpen Access
    POST HARVEST STUDIES IN LEMONGRASS VARIETIES (Cymbopogon flexuosus Nees)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Vedhamurthy, V R; Gangadharappa, P M
    "An Investigation was carried out to study the effect of various harvest treatments on lemongrass varieties prior to distillation on the oil yield, oil content and citral content of essential oil at the Department of Medicinal and Aromatic plants, Kittur Rani Channamma College of Horticulture, Arabhavi, during 2002-03. Chopping of lemongrass to different lengths significantly increased the oil yield and oil content,/| mong the different chopping lengths, the highest recovery of the oil and the oil content (1.22%) was obtained in 3 cm chopping length. However, these treatments did not affect the citral content of oil significantly. Among the various periods of storage of lemongrass^storing of the lemongrass for a period of 72 hours resulted in highest oil yield and oil content (1.37%). However, these treatments did not affect the citral content of oil significantly. Dipping of lemongrass in different concentration of sodium chloride solutions (0.5% to 2%) for 24 hours did not show any significant influence on the oil yield, oil content as well as citral content. irrespective of varieties, there was significant difference between the treated grass and untreated control with respect to oil yield and oil content. Among the varieties, the highest mean oil yield and oil content (1.03%) was recorded in variety krishna. However, the citral content of oil was unaffected by either varieties or treatments. From the present investigation, it is concluded that the treatment consisting of dipping of grass in 2.0 per cent sodium chloride solution for 24 hours, followed by storage of grass for 72 hours and then chopping of grass to length of 3 cm before distillation can be adopted for better oil recovery as well as quality."
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    ThesisItemOpen Access
    DEHYDRATION OF AONLA (Emblica officinalis Gaerth) FRUITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Keshatti, Girish I; Rokhade, A K
    "The studies on dehydration of aonia fruits and standardisation of recipe for aonla RTS from drained aonla syrup were conducted at Kittur Rani Channamma College of Horticulture, Arabhavi during 2002-2003. The dehydrated aonla slices were obtained after giving different pre-treatments and drying either in open sun or solar dried or electric tray drier. The organoleptically acceptable good quality dehydrated aonla slices were obtained by blanching the whole fruits followed by steeping the slices in GQoBrix syrup containing 0.2 per cent Potassium meta bisulphate for 24 hours and drying in an electric tray drier. The organoleptic scores (out of 5.00) were 4.23 for colour of appearance, 4.16 for texture, 4.17 for taste and 4.78 for overall acceptability. The recovery of dehydrated aonla slices was 55.59 per cent with a dehydration ratio of 1.80. The time required for drying was 14.08 hours in electric tray drier, 21.02 hours in solar drier and 26.47 hours in sun drying. Electrically dried aonla slices showed higher values for reducing sugar (10.31%), non-reducing (34.27%), total sugars (46.52%), ascorbic acid content (401 mg/100 g) and lower values for non-enzymatic browning (0.108 OD at 440 nm). The RTS prepared using drained aonla syrup adjusted to 17°Brix containing 2 per cent lime juice + 1 per cent ginger was found to be acceptable with organoleptic scores (out of 5.00) of 3.86 for colour and appearance, 3.35 for flavour, 3.47 for taste and 3.35 for overall acceptability."
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    ThesisItemOpen Access
    STANDARDISATION OF DRYING TECHNIQUES IN FIG (Ficus carica L.) FRUITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Indhudara, S M; Swamy, G S K
    "An investigation was carried out to standardise the drying techniques in fig fruits at the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2002-2003. The dehydrated fig fruits obtained from pre-treatment of blanching for 4 minutes + dipping in 2 per cent KMS solution for 30 minutes recorded better organoleptic scores for colour and appearance (4.59), flavour (4.08) and overall acceptability (4.45). The highest organoleptic scores for texture (4.68) and taste (4.50) was recorded in steeping fruits in 60°Brix syrup for 24 hours. Recovery of dehydrated fig fruits was maximum (25.27%) in treatment of steeping fruits in 60°Brix sugar syrup for 24 hours. The lowest moisture content of dehydrated fig fruits was recorded in dipping fruits in 2 per cent dip oil + 1.5 per cent K2CO3 solution for 3 minutes (14.40%). The highest total sugar (55.20%) and ascorbic acid (1.85 mg/100 g) content were recorded in fruits steeped in 60°Brix sugar syrup for 24 hours. The OD value for non-enzymatic browning of dehydrated fig fruits was lowest (0.200) in blanching + sulphitation treatment. Among the different methods of drying, the highest recovery (22.84%) of dehydrated fig fruits was recorded in sun drying. The minimum drying time was observed in electric drying (25.67 hours) followed by solar drying (36.89 hours) and the maximum in sun drying (47.61 hours). The OD values for non-enzymatic browning was the lowest in sun dried fruits (0.324). The highest scores for organoleptic evaluation were observed in dehydrated fruits obtained from electric drying, 3.13 for colour and appearance, 3.48 for texture, 3.78 for taste, 3.72 for flavour and 3.18 for overall acceptability. Organoleptically accepted dehydrated fruits were obtained in blanching + sulphitation treatment and dried in electric drier."
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    ThesisItemOpen Access
    STANDARDIZATION OF PROCESSING TECHNOLOGY FOR SAPOTA [Manilkara achras (Mill) Fosberg] FRUITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Kotimani, Shashikant; Rokhade, A K
    "An investigation was carried out to standardize the protocol for preparation of dehydrated sapota slices and recipe for preparation of sapota RTS from drained sapota syrup at the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2002-2003. The dehydrated sapota slices (without skin) obtained from pre-treatment of steeping in 70°B syrup containing 0.2 per cent KMS +1.0 per""cent citric acid for 12 hours received better organoleptic scores for colour and appearance (4.50), texture (4.32), taste (4.44) and overall acceptability (4.37) followed by the same treatment with 60°B syrup. Maximum recovery (34.78%) and total sugar content (65.38%) of dehydrated sapota slices were recorded in treatment of sapota slices (without skin) steeped in 70°B sugar containing 0.2 per cent KMS + 1.0 per cent citric acid for 12 hours. The time required for drying was highest (30.76 hours) in this treatment while it was minimum in (24.53 hours) in control (with skin). Among the different methods of drying, the highest recovery of dehydrated slices (31.69%), minimum time for dehydration (23.32 hours) and least OD value for non-enz>^matic browning (0.167) were obsen^ed in electric di^ang as compared to 30.06 per cent, 32.40 hours, 0.232 OD value, respectively in sun drying. However, sun dried slices were found to have better organoleptic scores for all the parameters (4.02 for colour and appearance, 4.03 for texture, 4.12 for taste, 4.10 for overall acceptability). The organoleptic evaluation of different recipes of RTS prepared from drained sapota S3a-up revealed that the sapota sj^rup adjusted to 12oB was acceptable with scores of 4.63 for colour and appearance, 4.79 for taste, 4.56 for flavour and 4.25 for overall acceptability."