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ThesisItem Restricted DEVELOPMENT OF HOLOCHROMATIC SMART PACKAGING SYSTEM FOR QUALITY ASSESSMENT OF REFRIGERATED FOOD PRODUCTS(TANUVAS, CHENNAI, 2022) VIGNESH, V.; TANUVAS; RITA NARAYANAN; SURESH SUBRAMONIAN, B.; SUDHA, K.The interest in smart packaging which can monitor the colour change of the packaging film based on the state of food and evaluate the freshness or quality of the packaged food in real-time has been increasing in recent times. Anthocyanins, a natural colourant is drawing a lot of attention as a colour indicator due to its colour-changing property under different pH conditions. The present study focused on the development of holochromatic prototype sensors using anthocyanins extracted from hibiscus {Hibiscus rosa-sinensis} petals and grape {Vitis vinifera) skin for application in smart packaging. Anthocyanins from fresh petals of hibiscus flowers and grape skin were extracted using solvent extraction technique with ethanol as a solvent. Lactic acid (0.5%, 1%, 1.5% and 2%) was added to increase the yield of the anthocyanin. Fresh petals and grape skin were soaked in various concentration of ethanol solvent (50%, 60% and 70%) with acidified water containing lactic acid (0.5%, 1%, 1.5% and 2%) concentration in the ratio of 1:10 (w/v - Ig in 10ml solvent).ThesisItem Restricted DEVELOPMENT OE WHEY BASED ENERGY DRINK FOR INFANTRY SOLDIERS(TANUVAS, CHENNAI, 2022) SOWDAMBIKA, S.; TANUVAS; AYYAVOO PREAMNATH MANOHARAN; MURUGAN, B.; SESH, P.S.L.The technology for preparation of energy drink for infantry soldiers was standardized by using whey as base. Channa whey which is considered as waste was utilized for preparation of drink wherein it also acts as a protein source besides serving as the base. The whey to water ratio of 80:20 was selected as the base for the development of the energy drink based on sensory analysis. By conjoint analysis the optimal level of each ingredient to be incorporated in the energy drink was determined. Accordingly the ingredients like sugar, sodium bicarbonate, potassium chloride, calcium carbonate, caffeine, taurine and glucuronolactone were added at 15, 0.2, 0.125, 0.05, 0.02, 0.225 and 0.12% respectively. Pearson’s R and Kendall’s tau values are 0.658 and 0.513 respectively indicating a better fit to the data. Minerals like ferrous sulphate and zinc sulphate were added and also vitamins like p carotene, thiamine hydrochloride, riboflavin 5’ mono phosphate, pyridoxine hydrochloride, folic acid, cyanocobalamin, ascorbic acid and cholecalciferol were added at the level based on RDA values and military daily intake. The orange flavor and colour were added at the level of 0.3 ml and 0.12 ml respectively. By proximate analysis, the values of moisture, total carbohydrate, protein, fat, lactose, ash, total solids and energy value of energy drink were determined as 88.93, 9.363, 0.76, 0.077, 2.15, 0.87, 11.07 and 41.19% respectively. The storage study was conducted for 60 days at 37°C. The physico-chemical parameters like titratable acidity and total soluble solids got increased during storage. Protein and pH values decreases with increase in storage period. The L*, a* and b* values got increased during storage for 60 days.ThesisItem Restricted STANDARDIZATION OF FIBRE AND PROTEIN ENRICHED EXTRUDED PRODUCT FROM BARNYARD MILLET AND CHICKPEA(TANUVAS, CHENNAI, 2022) SELVAPRAKASH, N.; TANUVAS; GEETHA, P.; AYYAVOO PREAMNATH MANOHARAN; SUDHA, K.A study was conducted to develop a fibre-protein enriched extruded product by incorporating barnyard millet and chickpea. The samples of developed extruded product were packed in metal laminated aluminium pouches with nitrogen flushing and stored at room temperature. Appropriate samples were drawn at regular intervals and subjected to physico-chemical, sensory and microbial analysis. Extrusion is an excellent way of producing a wide range of food products from a broad range of materials. It is a very promising technology for the production of expanded list of snacks, breakfast cereals, and baby foods. Extrusion cooking converts an uncooked formulation into cooked food with better digestibility and palatability. It is the best method for development of healthier snacks.ThesisItem Restricted PREPARATION AND CHARACTERIZATION OF BETEL (Piper betel Linn) FLAVOURED WATER(TANUVAS, CHENNAI, 2022) RAMYA, M.; TANUVAS; MARX NIRMAL, R.; SUDHA, K.; NITHYALAKSHMI, V.A purpose of this study is to characterize the bioactive compounds from two varieties of extracted betel leaf volatile oil and to develop flavoured water with chosen betel leaf volatile oil. The drying of betel leaf was performed by two different drying methods such as tray dryer and solar tunnel drying from two different varieties namely pachaikodi and vellaikodi variety betel leaf. Thin layer drying model were fitted to the drying of betel leaf. Logarithmic model was best fitted to tray drying with respect to their variety. Logarithmic model and page model was best fitted to solar dried pachaikodi and vellaikodi variety betel leaf respectively. The dried betel leaf powder was assessed for its proximate composition and physico-chemical properties. Extraction was carried out with dried betel leaf powder by means of solvent extraction techniques using soxhlet extraction apparatus. Extracted betel leaf volatile oil was evaluated for its physico-chemical and functional properties. The characterization of bioactive compound from extracted betel leaf volatile oil was quantified by Gas Chromatography - Mass Spectroscopy. Based on the GC-MS report, solar dried Pachaikodi variety betel leaf volatile oil was considered as best and chosen for development of flavoured water.ThesisItem Restricted EXTENDED SHELF LIFE OF FUNCTIONAL ENRICHED SUGARCANE JUICE BY NOVEL FOOD PROCESSING TECHNOLOGIES USING PREDICTIVE MODELING(TANUVAS, CHENNAI, 2022) RAJALAKSHMI, R.; TANUVAS; SUJATHA, G.; PERASIRIYAN, V.; KARPOORA SUNDARA PANDIAN, N.Consumers demand for fresh, safe food with favourable sensory and nutritional properties with an adequate shelf life of the food products. In recent years there is a considerable interest in the novel technologies for the processing of foods and beverages. Currently, ready to drink functionally enriched sugarcane juice with extended shelf life is not available in markets. As conventional heat processing methods will reduce the taste, colour and flavour of juices, functionally enriched sugarcane juice blended with amla and lemon juice was developed with extended shelflife, processed without/minimal heat treatment by utilizing novel food processing technologies viz.. Pulsed Electric Field (PEF), Ultraviolet C (UV-C) treatment and Ohmic Heating (OH). PEF is used as an alternative method of pasteurizing liquid foods. This involves the application of electric pulses of high voltage to liquid foods placed in a treatment chamber between two electrodes to inhibit microorganisms growth and thus increases the shelf life of food without any heat and chemical effects. UV processing is an emerging alternative to heat pasteurization for reducing microbial levels in food products. It is especially well suited in juice processing because it is less expensive and has minor effects on product flavour. OH is an alternative thermal treatment as it causes volumetric heating of the sample with short processing time and it causes minimum discoloration and maintains the nutritive value of the food.ThesisItem Restricted NATURAL FOOD COLOURANT IN PREPARATION OF FUNCTIONALLY ENRICHED EXTRUDED PRODUCTS(TANUVAS, CHENNAI, 2022) RAGHU, A.; TANUVAS; RITA NARAYANAN; MANGALA GOWRl, A.; NITHYALAKSHMI, V.Lifestyle changes has ushered in varying food habits and food products. The increasing awareness amongst consumers for functional food has paved the way for newer technology in food sector and demand for products that offer maximum health benefits. Extrusion technology is gaining popularity globally in food processing sector for enriching protein in pasta, spaghetti and noodles etc. These cold extruded products are optimal carriers for functional ingredients like antioxidants thereby catering to the health of consumers. Increase in consumer demand for natural products with no chemical additives and dyes has necessitated the need to exploit food colourants of natural origin. Present investigations were carried out to use anthocyanin pigment as natural food colourant in cold extruded products like pasta and string hoppers and to examine its stability. Solid-liquid extraction method was canied out with two different types of solvents viz. ethanol: distilled water (1:1 v/v) and distilled water acidified with food grade citric acid in the range of 0.5% to 3% to recover maximum anthocyanin from the fresh flowers of Hibiscus rosa-sinensis and Clitoria ternatea. The major anthocyanins present in the extract were identified using Paper and Thin layer chromatographic profiling.ThesisItem Restricted DEVELOPMENT OF DHA FORTIFIED MILK BEVERAGE FOR PRE-SCHOOL CHILDREN(TANUVAS, CHENNAI, 2022) PRITHYA, S.; TANUVAS; AYYAVOO PREAMNATH MANOHARAN; MURUGAN, B.; SESH, P.S.L.Micronutrient deficiency is a persistent problem in India mainly due to low dietary diversity and poor nutrient density of staple foods. The present generation of all children are habituated with fast food consumption, which causes a numerous adverse effect like stunted growth, nutritional deficiency disorder, obesity, etc. The latest trending technique to overcome nutritional deficiencies is food fortification which is considered to be more cost effective and enables improvement of health. “Fortification” means deliberately increasing the content of essential micronutrients in a food so as to improve the nutritional quality of food and to provide public health benefit with minimal risk to health. For complete wellbeing our body requires vitamins and minerals that curb the micronutrient deficiencies. As India is the largest producer of milk, which is a staple food it can be fortified with essential nutrients such as vitamins, minerals, fatty acids using fruit and vegetable resources.ThesisItem Restricted DESIGN AND DEVELOPMENT OF PORTABLE MILK COOLING SYSTEM USING PELTIER EFFECT(TANUVAS, CHENNAI, 2022) PRAKASH, S P; TANUVAS; NITHYALAKSHMI, V.; SUJATHA, G.; MARX NIRMAL, R.In developing countries like India, dairying is an important sector of integrated farming, through which milk reckoning a important part of livestock gross domestic product (GDP). Dairy and milk are essential part in the rural and national economics by catering food and proper earning for rural farmers. Milk is a nutritious food produced by the mammary glands of mammals which contains essential nutrients. The ideal temperature range for the growth of microorganism is 20°C to 40°C. If the milk is kept at the ambient temperature, the bacterial load will grow rapidly and results in undesirable quality changes. Hence, itis necessary to chill the milk to 4°C immediately after milking to avoid spoilage due to proliferation of microorganism.ThesisItem Restricted SHELF LIFE STUDY OF CHICKEN MEAT PACKED IN CHITOSAN FILM INCORPORATED WITH ESSENTIAL OIL(TANUVAS, CHENNAI, 2022) KEERTHI, R.; TANUVAS; APPA RAO, V.; MURUGAN, B.; RAMANI, R.A study was carried out to evolve a biodegradable packaging material with combinations of chitosan and turmeric essential oil at various concentrations (0%, 0.25%, 0.5%, 0.75% and 1%). A significant (P<0.05) decrease in water vapor permeability, water solubility and swelling degree were observed in chitosan film with 0.75% and 1% TEO whereas thickness and transparency significantly (P<0.05) increased. Tensile strength and elongation at break were found to be significantly (P<0.05) decreased when TEO concentration increased. A significant (P<0.05) increase in redness (a*) and yellowness (b*) of film was observed when TEO concentration increased. Chitosan film with 0.75% and 1% TEO showed significant (P<0.05) increase in DPPH radical scavenging activity.
