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Professor Jayashankar Telangana State Agricultural University, Hyderabad (Telangana State)

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2010 - 20143
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Subject: Food Science and Technology × Start date: 2010 × End date: 2014 ×
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    ThesisItemOpen Access
    STUDIES ON DEVELOPMENT AND IN-VITRO AVAILABILITY OF IRON FORTIFIED READY TO EAT (RTE) EXTRUDED SNACK
    (ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD, 2014) GANESH BHAT, V; APARNA, K
    Iron deficiency anemia (IDA) is the most widely prevalent nutritional problem across the world (affecting more than 2 billion people) affecting almost all age, sex and physiological groups. IDA impairs cognitive performance, infant and child growth, immune status and work capacity. Being more economical, cost effective and socially acceptable, food fortification has gained tremendous popularity among nations facing micronutrient deficiencies. Fortification of snack foods is an effective strategy that can be used to overcome these nutrient deficiencies. Extrusion cooking technology could be the best method of producing the ready to eat (RTE) snack fortified with iron. Extrusion cooking has gained popularity over the last two decades for a number of reasons like versatility in producing a wide range of products; lower processing costs and higher productivity; ease of operation continuously with high throughput; product quality retaining many heat sensitive components of food; environment-friendly as extrusion cooking does not produce significant process effluents, reducing water treatment costs and levels of environmental pollution. Therefore a study has been planned to develop iron fortified RTE extruded snack with combination of cereals, pulses and millets. It is essential to ensure that the forms of added nutrients are adequately bioavailable after fortification of foods. Bioavailability is the amount of a nutrient consumed that is available for absorption and use by the body. Composite flours made from sorghum, rice, corn and roasted bengal gram dhal (50: 20: 20: 10) were added with three different iron compounds namely or viz., ferrous sulphate, ferrous fumarate and elemental iron and were subjected to extrusion cooking using lab model twin screw extruder. Processing variables (85±5⁰C (heater I temperature), 110±5⁰C (heater II temperature), 300 rm-1 screw speed and 100±10⁰C die temperature) were kept constant. The physico-chemical characteristics of the extrudates were studied and compared. Within the experimental products,extrudates with ferrous sulphate had less expansion ratio (4.82) and extrudates with ferrous fumarate had highest (5.62). Even tap density, bulk density and water holding capacity (0.53g/cc,0.08kg/cm3,389.53% respectively) were found comparatively more in extrudates produced by incorporating ferrous sulphate. The initial moisture content of the extrudates ranged from 5.09 to 5.61g. Protein content was maximum (11.9g) in extrudates containing ferrous sulphate. Ash content ranged from 1.04 to 1.23g. Fat content of the developed extrudates ranged from 2.17 to 2.45g. Comparatively nutritive value of extrudates fortified with ferrous sulphate had highest content of protein, fat, ash and crude fiber followed by elemental iron. Total iron content was highest in ferrous sulphate followed by elemental iron and ferrous fumarate. Different formulations were developed by incorporating 1/4th RDA (Recommended Dietary Allowances) (7.5mg/100g) and 1/6th RDA (5mg/100g) iron (ferrous sulphate, ferrous fumarate and elemental iron). Among all, the most acceptable products were extrudates fortified with 5mg/100g ferrous sulphate and extrudates fortified with 7.5mg/100g ferrous fumarate and elemental iron. After storage period of 90 days, it was observed that there was a change in texture (loss of crispness) due to increase in moisture content. Changes in color and flavor also were observed in the experimental samples fortified with iron. The extrudates fortified with ferrous sulphate showed darkening of color on storage and there was a significant metallic taste in the extrudates on storage for 90 days. The results also showed that there was a decrease in total and in-vitro iron content in the extrudates as the storage period increased in all the experimental samples. Among all the three iron fortificants, the samples fortified with ferrous fumarate and elemental iron were better acceptable compared to samples fortified with ferrous sulphate. Results of the study revealed that extrudates fortified with ferrous fumarate and elemental iron with 1/4th RDA of iron (7.5mg/100g of product) can be successfully used as a fortification compound in extruded snacks as there is not much significant change in appearance, flavor and taste as compared to extrudates fortified with ferrous sulphate on storage for 90 days .
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF FRUIT PULP INCORPORATED PEARL MILLET/BAJRA (Pennisetum glaucum) MALT DRINK MIX
    (ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2010) Tanya Luva Swer; Kamini Devi
    An investigation was carried out to develop and evaluate fruit pulp incorporated pearl millet malt drink mix. Pearl millet grain was malted by soaking in potable water for 18hrs, germination for 30hrs followed by drying at 50oC till moisture was reduced to 5%. Papaya and banana were taken separately, washed, peeled and made into pulp. The pulp was strained through a colander to remove fiber and other unwanted materials. A small quantity of the pulp was kept aside and the rest kept for drying in a cabinet drier at 60oC till completely dry. The dried fruit material was ground into powder form using a grinder. The malt mixes were formulated by incorporating fruits in two different ways. In the first method, prepared fruit powder of papaya or banana was incorporated into the malt at 10-50% level on flour basis. In the second method, the malt was made into a slurry by adding equal amount of drinking water and papaya and banana pulp were incorporated into the prepared slurry at 10-50% level on wet basis to the malt slurry. A sensory panel was selected from the staff and students of Post Graduate & Research Center, Department of Foods and Nutrition, Acharya N.G. Ranga Agricultural University, to identify the best combination of malt mixes. Based on sensory evaluation data, the malt mix with 50% incorporation of papaya powder was selected as best out of the papaya incorporated malt mixes and 30% incorporation of banana pulp was selected as best among banana incorporated malt mixes. The best combinations of malt mixes were then assessed for nutrient and physico-chemical properties and also subjected for storage study for a period of two months. Results revealed that moisture, fat and crude fibre contents reduced on malting, whereas, an increase in protein, total and reducing sugar contents was recorded. Reduction in protein was observed with incorporation of papaya powder and banana pulp. Fat content was observed to decrease with incorporation of papaya and increase with incorporation of banana. Increase in moisture, crude fibre, total and reducing sugar was noticed in mixes wherein papaya and banana were incorporated. For storage studies the malt mixes were packed in HDPE and laminated pouches and stored at 4oC for a period of 2 months. The stored malt mixes were reconstituted in hot milk and the prepared beverages were presented for sensory evaluation on 15th, 30th, 45th and 60th days of storage. Results showed a reducing trend in the overall acceptability of the products with increase in storage period. Papaya incorporated malt mixes were acceptable upto 30days while banana incorporated malt mixes were acceptable even after 60days of storage. This difference was due to physical change observe in papaya incorporated malt mix which appeared to curdle on reconstitution in hot milk, though no change in flavour or taste of the beverage was perceived. Storage could have brought about increase in acidity of the malt mix leading to curdling. Therefore, to prevent this change reconstitution in cold milk is suggested. The cost of the malt mix with 50% papaya powder incorporation and 30% banana pulp incorporation was calculated and found to be Rs. 23/- and Rs. 28/- per kg respectively. From the present study it can be concluded that pearl millet is a suitable grain for malting in the development of malt mix with better taste, flavour and enhanced nutritive value by incorporation of fruits. Such products will have good scope as lowcost nutritious malt mixes and gain attention of health conscious consumers.
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    ThesisItemOpen Access
    A STUDY ON INCREASING THE SHELF LIFE OF SUGARCANE JUICE AND JAGGERY USING HURDLE TECHNOLOGY
    (ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, 2011-01) SNEH SANKHLA; ANURAG CHATURVEDI
    Sugarcane juice was subjected to heat and chemical treatments. Pasteurization temperature and chemical concentrations were optimized. Following treatments were given to juice viz. untreated; pasteurization at 800C for 10 min + chemical treatments (KMS @ 150ppm and citric acid @ 0.05%); pasteurization at 800C for 10 min + chemical treatments (KMS @ 150ppm and citric acid @ 0.05%) + sterilization at 800C for 20 min. All the samples were packed in glass bottles, polyethylene Tetrapthelate (PET) bottles and low density polyethylene pouches (LDPE). After packaging all the samples were subjected to irradiation at 0.25kGy, 0.5kGy and 1.0kGy. Non – irradiated samples were taken as control. The storage studies were carried out upto 90 days at room and refrigerated temperature. Jaggery was packed in LDPE pouches and paper bags and then subjected to irradiation at 3 kGy, 5kGy and 7kGy. Irradiated and non irradiated samples were stored at room temperature upto 90 days. On treatment moisture content, ascorbic acid, viable bacterial count and viable yeast and mold count were decreased significantly (P>0.05) where as no significant effect was observed on reducing and total sugars in cane juice. Irradiation also showed a similar effect except of total sugars which decreased on irradiation. Because of good barrier properties to oxygen and water vapor glass and PET bottles were found to be at par in increasing the shelf life of sugarcane juice in comparison to LDPE pouches. Irradiation and packaging material statistically showed no significant differences on organoleptic properties of juice. On storage, ascorbic acid and total sugars were decreased significantly (P>0.05). Moisture content, viable bacterial count and viable yeast mold count were increased on storage at 5% significant level. The increase was more at room temperature than at low temperature. Scores for colour, taste, flavor, texture and overall acceptability were decreased with increase in storage period. Among all the treatments pasteurization at 800C for 10 min + chemical treatments (KMS @ 150ppm and citric acid @ 0.05%) + sterilization at 800C for 20 min was found to be best in maintain the shelf life of juice with 1.0kGy irradiation doses. Among glass bottles, PET bottles and LDPE pouches, glass and PET were found to be best in maintaining the quality of juice. Effect of irradiation and packaging was found to be statistically non significant (P>0.05) on reducing sugars, sucrose, viable bacterial count and viable yeast and mold count of jaggery except that of moisture content which showed an significant increase (P>0.05) on irradiation in jaggery. Irradiation at 7.0kGy dose was found to be best in maintaining the keeping quality of jaggery. Irradiation and packaging material showed no significant changes on organoleptic properties. On storage moisture content, reducing sugars, viable bacterial count and yeast and mold count increased significantly (P>0.05) in jaggery. Decrease in sucrose content was observed during storage. No significant changes (P>0.05) were noticed in scores for colour, taste, flavor, texture and overall acceptability during storage period. Jaggery irradiated at 7.0kGy stored in LDPE pouches was found to be best till the end of the storage period. Therefore it has been concluded that pasteurization at 800C for 10 min with preservatives (KMS @ 150ppm and citric acid @ 0.05%) and sterilization at 800C for 20 min along with irradiation dose 1.0kGy was found to be best combination in increasing the shelf life of cane juice. For Jaggery irradiation dose at 7.0kGy was found to be best in increasing the shelf life upto 90 days without having much affect on its physico-chemical, nutrional and organoleptic properties. Hence the present study conducted is a preliminary step for preservation of sugarcane juice and jaggery. Consumers have become more conscious about food safety therefore hurdle technology has arisen in response to number of developments and therefore provides a framework for combining a number of milder preservation techniques to achieve an enhanced level of product safety and stability.