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Author: Choudhary, Ankita ×

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    ThesisItemOpen Access
    Effect of crowding on CO2 emission and cocoon productivity in silkworm
    (Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2021-12) Choudhary, Ankita; Bali, Kamlesh
    One of the most important factors determining the larval and cocoon characters of silkworm, Bombyx mori, is the provision of space to the worms during rearing, especially during the 5th instar, when the space requirement of the wormsis maximum. Limitation of space or crowding greatly affects the physiology of worms influencing the cocoon production besides leading to over production/emission of carbon dioxide which has a direct bearing on growth of silkworm larvae. Keeping this in view,the present investigation entitled “Effect of crowding on CO2 emission and cocoon productivity in silkworm” was carried out to assess the impact of crowding and CO2 on commercial cocoon characters and silkworm health. Experiments were conducted on commercial bivoltine silkworm hybrid FC1 × FC2, comprising of seven treatments. Population densities of 300, 350, 400, 450, 500, 550 and 600 worms/6ft2 per tray were utilized to evaluate and recommend the optimum silkworm populationnumber required to be reared under specific unit area commercially. The results of experiment revealed that CO2 emission was minimum and maximum at densities of 300 and worms/6ft2, respectively. The duration of different instars as well as total larval duration (days) was found inversely proportional to increase in crowding and CO2 emission. The study also showed that the weight of larvae, percentage larval survival and pupation decreased with the increase in crowding and subsequent increase in CO2 emission. Cocoon parameters such as cocoon yield by weight, cocoon yield by number,Total filament length (m) and Non-breakable filament length (m) varied significantly with increase in crowding with minimum and maximum values at 300 and 600 worms/6ft2, respectively. The result obtained from this study revealed a highly significant variance on the feed efficacy parameters like food consumption, utilization, digestibility, food consumption index rate and coefficient of food utilization. It was observed that the increase in crowding and CO2 emission,the consumption and digestion of food shows a gradual decline with maximum and minimum values of consumption (52.70±1.02g and 43.20±0.1g) and digestion (89.43±1.03% & 84.22±1.85%) of food at 300 and 600 worms/6ft2, respectively. It was concluded from this study that the larval population density ranging from 300 to 400 worms/6ft2/tray is economically and commercially optimum for good silkworm rearing.
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    ThesisItemOpen Access
    Utilization of pumpkin (Cucurbita moschata) for the development of blended toffee
    (Sher-e-Kashmir University of Agricultural Sciences and Technology Jammu, J&K, 2020-11) Choudhary, Ankita; Gupta, Neeraj
    The present investigation entitled “Utilization of pumpkin (Cucurbita moschata) for the development of blended toffee” was conducted in the Division of Food Science and Technology, Faculty of Agriculture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha during the year 2019-2020. Pumpkin (Cucurbita moschata) is produced in bulk in India, especially in rural areas and is a rich source of β-carotene and can also be utilized in combination with other fruit crops in order to enrich the nutritional properties of such products. In the present study, pumpkin and mango pulp were bended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 for the preparation of toffee. The dried toffee was wrapped in butter paper and then in coloured polypropylene sheets and finally packed in laminated pouches. The processed product was stored at room temperature and subjected to physico-chemical, microbiological and sensory evaluation at an interval of one month for a period of three months. The highest reducing sugars (25.37 per cent), total sugar (62.97 per cent), ascorbic acid (10.27 mg/100 g), crude fibre (1.28 per cent) and crude protein (2.48 per cent) were recorded in treatment T6 (50:50:: Pumpkin: Mango) whereas, lowest value of 21.92 per cent, 59.19 per cent, 8.87 mg/100 g, 0.40 per cent and 2.63 per cent were recorded in treatment T1 (100:0:: Pumpkin: Mango). No microbial count was found upto two months of storage, lowest microbial count observed in treatment T4 (70:30:: Pumpkin: Mango) and highest in treatment T1 (100:0:: Pumpkin: Mango). However, with the advancement of storage a decreasing trend was recorded in L* value, b* value, titratable acidity, ascorbic acid, β-carotene, crude fibre, crude protein, crude fat, ash, phosphorous and calcium content but an increasing trend in a* value, moisture, total soluble solids, reducing sugars and total sugars observed during three months of storage. The toffee prepared from treatment T4 (70:30:: Pumpkin: Mango) was adjudged the best on the basis of sensory evaluation i.e., colour, chewiness, flavour, taste and overall acceptability of 8.24, 8.21, 8.19, 8.05 and 8.06, respectively.
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    ThesisItemOpen Access
    DEVELOPMENT OF FIBRE RICH OAT-WHEAT FLOUR BLENDED BISCUITS USING MANGO PEEL
    (Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 2018) Choudhary, Ankita; Singh, Jagmohan
    Baking industry has been increasingly engaged in production of fibre enriched biscuits with the aim to offer such product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fibres. In the present study, fibre rich oat-wheat flour blended biscuits using mango peel were prepared by using Wheat flour(WF), Oat flour(OF) and mango peel powder(MPP) of two cultivar viz. Chausa (CMPP) and Langra (LMPP) at different replacing levels in the ratios of T1(100:0:0::WF:OF:MPP);T2(0:100:0::WF:OF:MPP);T3(50:42:8::WF:OF:CMPP);T4(50:42:8::WF:OF:LMPP); T5(50:40:10::WF:OF:CMPP);T6(50:40:10::WF:OF:LMPP);T7(50:38:12::WF:OF:CMPP);T8(50:38:12::WF:OF:LMPP); T9(50:36:14::WF:OF:CMPP); T10(50:36:14::WF:OF:LMPP); T11(50:34:16::WF:OF:CMPP) and T12(50:34:16::WF:OF:LMPP). Chemical analysis of fresh mango peels, mango peel powders and wheat flour and oat flour were carried out. The result revealed that MPP had high contents of ash, fiber and polyphenols. The oat flour yielded higher contents of protein, fat, ash and crude fiber as compared to wheat flour sample. The processed product was stored at ambient conditions and subjected to chemical, microbial and sensory evaluations at an interval of one month for a period of three months. The highest moisture content of 4.37 per cent was recorded in treatment T11(50:34:16::WF:OF:CMPP) and lowest of 2.55 per cent in treatment T1(100:0:0::WF:OF:MPP). Highest crude fiber content of 5.10 per cent was recorded in treatment T11(50:34:16::WF:OF:CMPP) and lowest crude fiber content of 2.65 per cent was recorded in treatment T1(100:0:0::WF:OF:MPP). The highest protein content of 8.77 per cent was recorded in treatment T2(0:100:0::WF:OF:MPP) and the lowest of 6.99 was recorded in treatment T12(50:34:16::WF:OF:LMPP) at 0 day storage. The highest crude fat content of 22.85 was recorded in treatment T11(50:34:16::WF:OF:CMPP) and the lowest of 20.87 was recorded in treatment T1(100:0:0::WF:OF:MPP). The treatment T2(0:100:0::WF:OF:MPP) recorded the highest value of ash content of 2.42 per cent at initial day storage.The minimum and maximum carbohydrate content of 56.55 and 65.42 per cent was recorded in treatment T2(0:100:0::WF:OF:MPP) and T1(100:0:0::WF:OF:MPP), respectively. The highest total phenolic contentof 7.33 mgGAE/g was recorded in treatmentT11(50:34:16::WF:OF:CMPP and lowest of 1.74 mgGAE/g was recorded in treatment T1(100:0:0::WF:OF:MPP). The highest scavenging activity of 33.14 per cent was recorded in treatmentT11(50:34:16::WF:OF:CMPP) and minimum value of 28.72 per cent was recorded in treatmentT1(100:0:0::WF:OF:MPP).However, with the advancement of storage an increasing trend was observed in moisture content and carbohydrate. The decreasing trend was observed in crude fiber, crude protein, crude fat, ash, total phenolics and scavenging activity. No microbial count was observed at initial days. During 90days of storage the lowest microbial count was observed in treatment T4(50:42:8::WF:OF:LMPP) and the highest in treatment T1(100:0:0::WF:OF:MPP). On the basis of organoleptic evaluation among the blends, treatment T5(50:40:10::WF:OF:CMPP)was adjudged best, scoring 7.47 for taste,7.51 for flavour and 7.29 for overall acceptability. Storage studies revealed that all the treatments could be kept for at least 90 days without affecting the quality attributes.