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ThesisItem Open Access Encapsulation of Bioactive Compound with β-Glucan from Mushroom as Wall Material for the Development of Functional Noodles(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, 2023-07-24) Sajad, Suhani; Singh, JagmohanIn the present study,freeze dried Pleurotus ostreatuspowderwas found to be rich source of β-glucan (24.4g/100g), analysed for water absorption capacity, oil absorption capacity, emulsifying and foaming properties and subjected to sonication at different time intervals (10, 20, 30, 40 & 50 minutes) which resulted in an overall increase in functional properties. The particle size of Pleurotusβ-glucan was decreased to (424nm) in treatment T3 (30 mins) and used as wall material for the encapsulation of curcumin.The encapsulation efficiency of freeze dried powder was highest in treatment T2(BG:CU::98:2)90.41 per cent.The FTIR spectra of curcumin exhibited an absorption peak at 3427 cm-1 and 1600 cm-1 attributed to phenolic O-H and C=O stretching vibration whereasIR spectra of the En-Cur showed significant changes in comparison to purecurcumin. Furthermore, based on highest encapsulation efficiency, treatment T2 (BG:CU::98:2)was selected for the development of curcumin fortified noodles. The fortified noodles were prepared by incorporating wheat flour (WF) with encapsulated curcumin in different ratios (100:0), (95:5), (90:10),(85:15) and (80:20). Results showed that the maximum crude protein, crude fibre andash contentand cooking parametersviz;water absorption capacity, cooking loss and optimum cooking time were found maximum in treatment T5 (WF:EM::80:20).Sensory evaluation of noodles revealed that the treatment T3(WF:EM::90:10) received the highest score of 7.5, 7.0, 6.9 for color, texture and taste with the highest overall acceptability of 7.1. The results suggested the successful incorporation upto10 % of curcumin in encapsulated form for fortification of noodles will improve the nutritional and sensory attributes.ThesisItem Open Access Development and Evaluation of Blended Toffee from Aonla and Beetroot(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, 2023-08-09) Sharma, Meghal; Gupta, NeerajThe present investigation entitled “Development and Evaluation of Blended Toffee from Aonla and Beetroot” was conducted in the Division of Food Science and Technology, Faculty of Agriculture, Sher-e-Kashmir University of Agricultural Sciences and Technology-Jammu, Chatha during the year 2022-2023. Aonla, also known as the Indian gooseberry has a relatively short shelf life period and is perishable, hence blending of aonla with other fruit or vegetable to create a value-added product helps increase their shelf life, ensuring longer availability and enhances customer acceptability by improving the astringent taste while also providing consumers with potential health benefits from the combination of their nutrients. Toffees were prepared by blending aonla and beetroot pulp in various ratios i.e. 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30, respectively. The toffees prepared were wrapped in butter paper and then in coloured polypropylene sheets and finally packed in LDPE pouches and stored for three months at ambient conditions. The stored samples were drawn periodically at one month interval for physico-chemical, microbiological and sensory evaluation. The highest mean moisture of 11.24 per cent, TSS of 77.78 ᵒBrix, reducing sugars of 39.06 per cent, total sugar of 62.34 per cent and ash content of 1.11 per cent reported in treatment T7 (70:30::Aonla:Beetroot) whereas, lowest values of 10.52 per cent, 76.58 ᵒBrix, 34.60 per cent, 58.71 per cent and 0.94 per cent recorded in treatment T1 (100:0::Aonla:Beetroot), respectively. The significantly higher mean value of ascorbic acid (183.53 mg/100 g), total phenols (88.93 mg GAE/100 g) and tannins (0.51 per cent) found in treatment T1 (100:0::Aonla:Beetroot). In general, decreasing trend was observed in titratable acidity, ascorbic acid, total phenols, tannins, ash, phosphorous and iron content whereas moisture, TSS, reducing sugars and total sugars increased. On the basis of sensory evaluation treatment T5 (80:20::Aonla:Beetroot) was adjudged to be the best and recorded the highest score for colour (8.25), chewiness (8.31), flavour (8.37), taste (8.24) and overall acceptability (8.29).ThesisItem Open Access Post Harvest Treatment of Essential Oils as Eco-friendlyAlternative for Extending Shelf Life of Guava(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, 2023-08-09) Sheetal; Sood, MonikaThe present investigation was carried out with the objective of extending the shelf life of guava fruits using different essential oils as eco-friendly alternative. Guavafruitsof cultivar “Lucknow-49” were harvested at colour turning stage andcoated with different concentrations of thymeand lemongrassoil comprising the following treatments: T1 (control), T2 (Thyme oil: 0.3%), T3 (Thyme oil: 0.6%), T4 (Thyme oil: 0.9%), T5 (Lemongrass oil: 0.3%), T6 (Lemongrass oil: 0.6%) and T7 (Lemongrass oil: 0.9%). The coated fruits were stored under ambient conditions and analyzed at a regular interval of 3 days to ascertain physico-chemical and organoleptic attributes. The physico-chemical analysis ofcoatedguava fruits revealed that the minimum meanphysiological loss in weight (3.13%), decay percentage (3.56%) and shrinkage index (5.87%) were recorded in T6whereas, T1 recorded the highest physiological loss in weight (10.21%), decay percentage (20.09%) and shrinkage index (9.26%). The lowest mean TSS (10.45ºBrix), titratable acidity (0.17%), reducing and total sugars (3.65 and 5.45%), ascorbic acid (197.02 mg/100g), total phenolic content (131.41 mg GAE/100g), antioxidant activity (55.45%) and pectin (1.13%)were recorded in T1however, highest mean TSS (11.92ºBrix), titratable acidity (0.27%), reducing and total sugars (4.38 and 5.93%), ascorbic acid (255.73 mg/100g), total phenolic content (154.11 mg GAE/100g), antioxidant activity (80.04%) and pectin(1.73%)were recorded in T6.Nomicrobial spoilage was detected upto 3 days of storage whereas, T1 recorded the highest mean total plate count (1.20× 103 cfu/g). Sensory evaluationrevealed that T6 (Lemongrass oil: 0.6%) recorded the highest meanscore for colour (7.41), flavour (7.78), taste (7.72), texture (7.77) and overall acceptability (7.66). Overall, T6 was best suited essential oil coating to retain quality as well as enhance the shelf life of guava fruits during storage.ThesisItem Open Access Utilization of Kinnow Peel in the Preparation of Herbal Tea(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, 2023-08-16) Ali, Zoya; Singh, JagmohanThe present investigation was carried outfor the utilization of dried kinnow peel, rose petal, mint and cinnamon powder for the development of herbal tea in different ratios viz 0.25:1.75:0.125:0.125, 0.50:1.50:0.125:0.125, 0.75:1.25:0.125:0.125, 1.00:1.00:0.125:0.125, 1.25:0.75:0.125:0.125, 1.50:0.50:0.125:0.125 and 1.75:0.25:0.125:0.125 respectively. The herbal tea was packed in tea bags and analyzed at a regular interval of 40 days to ascertain chemical, microbial and organoleptic attributes. Thechemical analysisrevealed that the maximum meanmoisture content (8.63%), titratable acidity (1.12%) and tannin (0.63%) were recorded in treatment T7whereas, T1 recorded the highest ash (4.16%), antioxidant (75.33%) and total phenols (47.04 mg GAE/100g).However, with the advancement of storage period, an increasing trend was observed in moisture content whereas decreasing trend was observed in titratable acidity, ash, antioxidant, tannins and total phenols during 120 days of storage in all treatments.No microbial count was observed at 0 day. However, after 120 days of storage, treatment T1 recorded the highest total plate count of 1.53 × 103 cfu per g and treatment T7 recorded the lowest plate count of 1.19 × 103 cfu per g. On the basis of sensory evaluation,treatment T5(1.25:0.75::KPP:RPP) was adjudged to be superior among all treatment,scoring 8.13 for colour, 7.88 for aroma, 7.64 for taste and 7.37 foroverall acceptability whereas treatment T7 recorded the highest mean score of 6.68 for astringency during 120 days of storage period. Storability studies revealed that all the treatments could be kept at least for 120 days without affecting the quality attributes. The cost of production of herbal tea was economically feasible.ThesisItem Open Access Standardization and Evaluation of Sea buckthorn Blended Cookies(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, 2023-09-18) Choskit, Tsetan; Singh, JagmohanSea buckthorn berries are the most nutritious fruit rich in organic acid, amino acid, essential fatty acid, flavonoids, vitamin and minerals. Buckwheat is also rich source of vitamins, essential amino acids, and phenolic compound. Keeping in view, the nutraceutical properties of buckwheat flour and sea buckthorn pulp, this study was undertaken for the development of sea buckthorn blended cookies. Cookies were prepared by blending wheat flour, buckwheat flour and sea buckthorn pulp in various ratios i.e 100:0:0, 90:10:0, 80:10:10, 70:10:20, 60:10:30 and 50:10:40 respectively. The cookies prepared were packed in LDPE pouch and stored for 3 months at ambient conditions. The stored sample were drawn periodically at one month interval for physico-chemical, microbiological and sensory evaluation. The highest mean value of crude fat of 22.25 per cent, crude fiber of 3.68 per cent, ash content of 1.00 per cent, ascorbic acid content of 111.68mg per 100g, antioxidant activity of 49.49 per cent were reported in treatment T6(50:10:40:: Wheat flour: Buckwheat flour: Sea buckthorn pulp) whereas, lowest value of 20.50 per cent of crude fat, 1.78 per cent of crude fiber, 0.73 per cent of ash content, 0.31mg per 100g of ascorbic acid and antioxidant activity of 26.38 per cent were recorded in treatment T1(100:0:0::Wheat flour: Buckwheat: Sea buckthorn pulp) respectively. However with the advancement of storage period, an increasing trend was observed in moisture content, reducing sugar, whereas crude protein, crude fat, crude fiber, ash, total sugar, ascorbic acid and antioxidant activity decreased during 90 days of storages. No microbial count was observed at initial days. However, during 90 days of storages, treatment T1(100:0:0::Wheat flour: Buckwheat flour: Sea buckthorn pulp) recorded highest total plate count of 1.35×102cfu per g and lowest 1.04×102cfu per g in treatment T6(50:10:40:: Wheat flour: Buckwheat flour: Sea buckthorn pulp) which is within save limits. On the basis of sensory evaluation treatment T4(70:10:20::Wheat flour: Buckwheat flour: Sea buckthorn pulp) was adjudged to be the best and recorded the highest score for colour (8.37), texture (8.57), flavour (8.73), taste (8.44) and overall acceptability (8.52). The costs of production of Sea buckthorn blended cookies are economically feasible.ThesisItem Open Access Effect of Edible Coating and Neem Oil Extract on Shelf-Life Enhancement of Button Mushroom (Agaricus bisporus)(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, 2023-09-18) Kumar, Harish; Dogra Bandral, JulieMushrooms are highly perishable and tend to lose their unique sensory quality instantaneously after harvesting. Aiming at developing an active edible coating to increase the shelf-life of button mushrooms (Agaricus bisporus), polysaccharide-based coatings (sodium alginate and soy protein isolate) were evaluated for their suitability. The edible coatings were prepared from sodium alginate @ 2.5% with and without neem oil extract @ 0.5 and 1.0%, soy protein @ 2.75% with and without neem oil extract @ 0.5 and 1.0%, with glycerol as plasticizer. Mushroom were dipped in coatings for 2 minutes, packed in poly propylene bags (4 perforations) and were then stored for 18 days under refrigerated condition. Changes in physical, biochemical and sensory scores were studied to evaluate the shelf life of button mushroom during refrigerated storage. The highest mean moisture content of 89.10 per cent, water activity of 0.93, crude protein of 3.83 per cent, crude fiber of 1.073 per cent, crude fat of 0.264 per cent, ash of 1.192 per cent, total sugars of 9.94 per cent, reducing sugars of 2.92 per cent, total phenols (1.393 mg GAE/100g) and antioxidant activity of 30.31 per cent were recorded in treatment T4 (Sodium alginate (2.5%) + Neem oil extract (0.5%)), respectively whereas, lowest mean values for weight loss (8.05 per cent), decay (8.61 per cent), browning index (14.83 per cent) and total plate count (2.91 ×104 CFU/g) were obtained during refrigerated storage for 18 days. On the basis of sensory evaluation, mushrooms coated with Sodium alginate @ 2.5% + Neem oil extract @ 0.5% (T4) were adjudged to be the best and recorded the highest score for colour (7.89), taste (7.44), texture (7.40) and overall acceptability (7.58) scores.ThesisItem Open Access Development and Quality Evaluation of BrokenBasmati Rice based Ready-To-Eat Food Products(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2023-05) Duwa; Bandral, Julie D.Broken rice, a byproduct of rice milling industry which is commonly used as animal fodder can be converted into flour for the development of different food products. In the present study, broken rice flour along with the other ingredients was used for the development of ready- to-eat food products viz., pancakes and crackers. The assessment of physico-chemical characteristics of pancakes depicted that the maximum mean crude protein(11.50%),ash(2.01%), crude fibre(2.43%), total phenols(157.86mg GAE/100g) and antioxidant activity (38.27%)were recorded in treatments (T6),(T3),(T6), (T2)and (T2),respectively. During the storage period of 90 days, the mean moisture content, crude protein, ash, crude fat and crude fibre of pancakes decreased significantly.The crackers were formulated using different levels of green leaf powder and quality evaluation revealed that crude protein(11.09%), ash(1.88%),crude fibre(2.31%), total phenolic content(55.44 mgGAE/100g)and antioxidant activity (10.36 %) increased with the incorporation of green leaf powder. During storage period of 90 days, the moisture content increased while ascrude protein,ash, crude fat and crude fibre decreased significantly. The mineral content of both ready to eat products increased with the incorporation of different ingredients. Sensory evaluation of developed pancakes revealed that treatment T2 (Honey)was found most acceptable and in case of crackers, treatment T5 (86:10:4::BRF:SS:GLP) reflected highest sensory scores. Hence, for the development of pancake, honey as a sweetener improved the sensory and nutritional quality with shelf life of 90 days and for crackers, 4 per cent green leaf powder along with sesame seeds was found to be the best for improving quality attributes and shelf life.The microbial count was observed to be within the acceptable limits.Hence, the broken rice a by-product of rice milling can be used for the development of value added products with better economic returns to the farmers and budding entreprenures.ThesisItem Open Access Utilization of Brown Rice as Functional Ingredient for Development of Convenience Foods(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2023-05) Nishu; Sood, MonikaThe present investigation was carried out to standardize the methodology for development of brown rice based convenience foods and to assess their physico-chemical and organoleptic characteristics during storage. The effect of microwave and hot air drying on the quality of brown rice and dehulledmungbean was also studied. Microwave dried instant brown rice and dehulledmungbean gave best results in respect of crude protein (7.93±0.09 & 25.18±0.09%), crude fibre (1.17±0.03 & 3.82±0.07 %), potassium (235.97±0.71 & 1145.28±2.10 mg/100g), total phenols (49.83±0.07 & 278.65±0.58 mg GAE/100g), antioxidant activity (38.95±0.08 & 17.28±0.07%) and cooking time (13.23±0.15 & 6.05±0.13 min.). For the formulation of instant khichdi mix, microwave dried instant brown rice and dehulledmungbean were blended in different proportions (100:00, 90:10, 80:20, 70:30, 60:40 and 50:50). On the other hand, nutri-bar was prepared using roasted brown rice, oats and flaxseeds to make seven different treatment combinations (100:00:00, 85:5:10, 80:10:10, 75:15:10, 70:20:30, 65:25:10 and 60:30:10). Both the developed products were packed in aluminum laminates and stored under ambient conditions for a period of 90 days. The physico-chemical analysis of instant khichdi mix revealed that maximum mean crude protein (16.74 %), crude fibre (3.22 %), iron (5.50 mg/100g), calcium (67.82 mg/100g) potassium (700.68 mg/100g) and total phenols (165.89 mgGAE/100g) were recorded in T6 (50:50:: Instant brown rice: Instant dehulledmungbean) whereas, T1 (100:00:: Instant brown rice: Instant dehulledmungbean) recorded highest mean antioxidant activity (46.12%). On the basis of sensory evaluation, the highest mean overall acceptability (7.91) was recorded in T5 (60:40::Instant brown rice: Instant dehulledmungbean) and microbial count was within safe limits during storage. The physico-chemical analysis of nutri-bar revealed that highest mean water absorption capacity (152.52 %), oil absorption capacity (6.64 %), crude protein (12.11 %), crude fat (8.59 %), crude fibre (6.42 %), iron (6.44 mg/100g), calcium (82.21 mg/100g) and potassium (447.34 mg/100 g) were recorded in T7 (60:30:10:: Brown rice: Oats: Flaxseeds) whereas, T1 (100:00:00:: Brown rice: Oats: Flaxseeds) recorded maximum mean bulk density (0.79 g/ml) and total phenols (78.34 mgGAE/100g). On the basis of sensory evaluation, T5 (70:20:10:: Brown rice: Oats: Flaxseeds) was adjudged as superior among all the treatments of nutri-bar and the total microbial count was observed within the acceptable limits.ThesisItem Open Access Standardization and Quality Evaluation of Fiber Rich Far-Far (Fryums) from Basmati Rice Brokens(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2023-02) Lakhanpal, Gagan; Bandral, Julie D.An investigation entitled " Standardization and Quality Evaluation of Fiber Rich Far-Far (Fryums) from Basmati Rice Brokens " was conducted in the department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu. The greatest challenge to the food sector has been the development of new products incorporating lesser exploited fruits/vegetables with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop better alternatives, this work was aimed to study the stability of far far (fryums) developed with basmati rice brokens, fenugreek and coriander leave powder. The fibre enriched far far (fryums) were formulated as T1 (100:0:0::broken basmati rice flour:green leaf powder:pearl millet flour), T2 (95:2:3::broken basmati rice flour:green leaf powder:pearl millet flour), T3 (90:4:6::broken basmati rice flour:green leaf powder:pearl millet flour), T4 (85:6:9::broken basmati rice flour:green leaf powder:pearl millet flour), T5 (80:8:12::broken basmati rice flour:green leaf powder:pearl millet flour), T6 (75:10:15::broken basmati rice flour:green leaf powder:pearl millet flour) and T7 (70:12:18::broken basmati rice flour:green leaf powder:pearl millet flour) , packed in laminated pouches and stored for 90 days under ambient conditions. The physico- chemical analysis of fryums showed that treatment T1 (100:0:0::broken basmati rice flour:green leaf powder:pearl millet flour) recorded the maximum oil absorption index (g/g) 1.230, L* value of 66.09, a* value of 1.85, b* value of 13.36 and water activity (aw) of 0.475. However, T7 (70:12:18::broken basmati rice flour:green leaf powder:pearl millet flour) observed the maximum water absorption index (g/g) 4.10, crude protein (13.22%), crude fat (2.49%), total ash (1.27%), crude fibre (4.74%), calcium (94.62mg/100g), phosphorus (177.87 mg/100g), iron (8.06mg/100g) and vitamin A (162.17 I.U.). The bioactive components viz., antioxidant activity (17.36%) and total phenolic content (89.70 mg GAE/100g) were observed highest in T7 (70:12:18::broken basmati rice flour:green leaf powder:pearl millet flour). On the basis of sensory evaluation, the far far (fryums) developed from treatment T4 (85:6:9::broken basmati rice flour:green leaf powder:pearl millet flour) were adjudged as superior for sensory attributes viz., colour (8.04), taste (8.07), texture (8.11), crunchiness (7.96) and overall acceptability (8.02). Thus, broken basmati rice flour, green leaf powder and pearl millet flour can be blended in the proportion of 85:6:9 for development of nutritious fiber enriched fryums.