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Professor Jayashankar Telangana State Agricultural University, Hyderabad (Telangana State)
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ThesisItem Open Access STUDIES ON SHELF LIFE OF TOMATO AND ITS PRODUCTS WITH VrUlIOUS LEVELS OF IRRADIATION(Professor Jayashankar Telangana State Agricultural University, 2004) VIJAYA BHANU, K.; DILIP BABU, J.set of three experiments was conducted in the Depar-tment of llost Harvest technology, Department of Horticulture; Post graduate Research Ccntrc :ind Department of Agricultural Microbiology and Bioenergy, College of i\gricu l ture. Rajendranagar, Hyderabad to study the shelf life of to~nato and its pl.oil~lc~s \\~ith various levels of irradiation. Combination treatments of 2000 ppin chlorine wash and irradiation trcat~iicnts found to be the best when compared to irradiation treatments alonc in frcsh toniatoes. With the increase in irradiation dose, a decrease in physiological loss in \\leigllt. color change, spoilage, ascorbic acid, total carolenoids, beta-carotenes, Iycopcne ivas observed. Irradiation had no effect on reducing sugars of tomato initial I),. Iioi\lc \ler increased with irradiation on storage. The changes in acidity \verc less as the irradiation dose increased. Irradiation had no effect on TSS of tomato. An irradiation treatment of 1.00 kGy with and without 2000 ppln chlorine wash and combination treatment of 2000 ppm chlorine wash and 0.75 kGy extended the shelf life upto 14 days. In both tomato ketchup and crush, 1.00 kGy irradiation treatment was found to be effective. In both the products, the changes in moisture content, TSS, acidity were less as the irradiation dose increased in all the treatments. Reducing sugars increased on storage, however the increase was less in higher doses. As the irradiation dose increased, the ascorbic acid content, total carotenoids, beta-carotenes. lycopene decreased until 30 days of storage, thereafter the retention increased as the i~:.ndiation dose increased by the end of storage period. Antioxidant activity decreased with the increase in irradiation dose in all the treatments on the initial day and there was a decrease in antioxidant activi: ,. by the end of the storage period. Irradiation had no effect on the overall acceptability of tomato ketchup and cmsh, however acceptability rate decreased during the storage. As the irradiation close increased, the microbial load decreased. At higher doses, the growth of organ isms was less. Yeast and mould counts were not found throughout storage period in 0.75 kGy and 1.00 kGy irradiation treatments. E.coli was absent in sarnples tllroughout the storage period in both ketchup and crush.ThesisItem Open 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, KIron 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 .ThesisItem Open Access EXTRACTION , UTILIZATION AND STORAGE STABILITY OF NATURAL FOOD COLOUR FROM PINK MUSHROOM(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2005) RAGHAVENDER, D; UMA MAHESWARI, KA set of three experiments were conducted in the Department of Post Graduate And Research Center and Department Of Plant Pathology and College of Agriculture, Rajendranagar, Hyderabad to extract the colour from Pink mushroom using different media and assessing physico chemical characteristics, storage stability of extracted colour. Products were prepared by incorporating extracted colour at different concentrations and evaluated for organoleptic attributes. Colour was extracted from Pink mushroom using different media (aqueous, acidic, alkaline, salt soluton, and solvents ) at different concentrations (0.5%,1%,1.5%,2%,2.5%) and colour extracted from acidic medium was subjected to wave length scan and it was observed that maximum absorbance was at wave length of 348 nm.Extracted colour assessed for physico chemical characteristics (yield, total carotene content, intensity, concentration and antioxidant activity) and also kept for storage stability towards temperature (refrigerated and room temperature) and light (amber colored and glass bottles) for a period of 30 days. Suitable products (Kesari and Soup mix) were prepared by incorporating colour .(1%, 2%, 3% and one with out colour which was control) and prepared products were evaluated for organoleptic attributes. The colour extracted was maximum in acidic medium ( 2.5% citric acid concentration) and physico chemical characteristics (yield, total carotene content, intensity, concentration and antioxidant activity) were also maximum for colour extracted from Pink mushroom in acidic medium. There was no significant change in physico chemcal characteristics of colour extracted from Pink mushroom at refrigerated temperature compared to room temperature where decrease was significant. Colour extracted from Pink mushroom when exposed to light in glass bottles shown drastic reduction in physico chemcal characteristics of colour compared to colour exposed to light in amber coloured bottles where loss was less. Products prepared with addition of 2% colour scored higher in organoleptic evaluation. It can be concluded that the maximum colour from mushrooms can be extracted in acidic media at 2.5% concentration , and it can be stored in amber coloured bottles at refrigerated temperature with out much deterioration of the original colour. For the preparation of products 2% level of incorporation of colour is consumer acceptable.ThesisItem Open Access STUDIES ON PROCESSING OF WOOD APPLE(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2005) ANURADHA, K; SRIHARI, DFruits are important foods as they supply vitamins, minerals, carbohydrates, protein etc. that is why fruits are called protective foods (Srivastava and Kumar, 2002). The dietary and nutritional surveys have shown that people in India are suffering from vitamin ‘A’ and vitamin ’C’ deficiency, besides minerals like calcium and iron. There comes the importance of fruits in our daily diet (Aykroyd, 1970). Still the consumption of fruits by an individual is too low when compared to other developed countries. The per capita availability of fruits is 80 g /day, which is almost half the requirement for a balanced diet (FAO, 2005). As most of the conventional and unconventional fruits are seasonal, their availability is confined to a particular period of the year. Besides, the post harvest losses are also more as the fruits are highly perishable. The only way to make the fruits available throughout the year is by preserving them in the processed form without loosing much of their nutritive value (Srivastava and Kumar, 2002). Processing standards have been worked out for most of the conventional fruits like mango, banana, grape, citrus etc. But very less work has been done on unconventional fruits like wood apple. Wood apple is a dry land fruit, which is a nutritious one, belongs to Rutaceae family with botanical name Limonia acidissimia L. It can be planted under almost all conditions of soils and climates (CSIR, 1956) and it is a very useful tree and bears about 400-800 fruits per annum (Rao et al., 1989). Ripened fruits contain sour, sweet aromatic and refreshing pulp with an excellent flavour and it is highly valued for its therapeutic values in Ayurveda and is known to cure liver disorders, diarrohea and dysentery (Rao et al., 1989). The pulp in ripened fruit is about 70% of total weight and seeds are embedded in the pulp. It contains about 70% moisture, 7.3% protein, 0.6% fat, 1.9% mineral matter, 2.3% acidity, 7.2% sugars, 0.07% iron, 0.08% phosphorous and it is a rich source of riboflavin (77 mg / 100 mg) and calcium (0.17%) (Chundawat, 1990). The fruit can be used in the preparation of products such as jelly, chutney, jam and beverage. Wood apple beverage produces cooling effect in the same way as bael (Srivastava and Vastya, 1986). Some people eat raw wood apple pulp with or without sugar and Srilankan people prepare a popular drink known as Simhalese as dimbulkiri (wood apple milk) by mixing ripened wood apple pulp with coconut milk and palm sugar (Morton, 1981). A fruit with such diverse values and immense potentialities indicates its potentiality for processing commercially into valuable products. (Chopra and Singh, 2001). But the fruit is being utilized to a limited extent in the preparation of products and detailed information regarding systematic study on processing of wood apple and organoleptic scores on storage was meagre. Keeping the above facts in view an experiment was planned with the following objectives for better utilization of wood apple. Objectives General: To procure raw material and process wood apple into various products and to evaluate its microbiological, physicochemical and organoleptic properties. Specific: 1. To standardise wood apple jam, wood apple nectar and wood apple jelly (in combination of guava). 2. To evaluate physico-chemical and microbiological parameters of the prepared products. 3. To evaluate sensory characteristics of the prepared products.ThesisItem Open Access UTILIZATION OF WHEY PROTEIN CONCENTRATE (WPC) IN FORMULATION AND STANDARDIZATION OF CONVENIENCE FOODS(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2005) SULAXANA KUMARI; LAKSHMI DEVI, NIn recent years the demand for convenience foods has increased due to changing life styles. At present the consumers are more interested in food products of good quality that provide convenience along with health benefits. In view of long-standing and wide spread protein-energy malnutrition, food scientists are always concerned and are in search of alternatives that are palatable, nutritious and functional too. Milk proteins in general and whey proteins in particular have potential to improve the quality of food products. At present most of whey solids are usually drained off causing great loss of valuable nutrients and creating problems of environmental pollution. One of the avenues to utilize the whey is to return it to the human food chain in a palatable form. However, recently whey in the form of whey protein concentrate has gained importance as a functional food ingredient. It has very high biological and nutritive value even higher than whole egg. Whey proteins are also known to impart several therapeutic benefits. In a bid to obviate malnutrition and to impart additional nutritive value present research was directed towards the formulation of whey protein concentrate based convenience mixes such as beverage mix (ragi malt porridge), soup mix, custard mix, pudding mix and pancake mix. Whey Protein Concentrate (WPC) was incorporated at 10, 20, 30 percent levels in ragi malt porridge and pancake mix. In soup and custard mix, Skim Milk Powder (SMP) was replaced with whey protein concentrate at 25, 50, 100 percent level while in pudding mix egg solids were replaced with whey protein concentrate at 25, 50, 100 percent levels. The prepared products from formulated mixes were subjected to sensory evaluation. The results showed that ragimalt at 30 percent WPC incorporation, soup at 25 percent WPC substitution, custard and pudding at 100 percent WPC substitution and pancake at 20 percent WPC incorporation scored highest for overall acceptability. Hence, above mixes were well accepted by the Panelists. In order to assess nutritional quality of developed mixes estimation of proximate composition was carried out. The results revealed that with incorporation of WPC there was an increase in protein, fat and ash content and decrease in crude fibre and carbohydrate content. The formulated mixes were stored for three months at room temperature in metallized polypropylene pouches. Developed products from stored mixes were analyzed for sensory quality. The results showed that there was no change in mean scores of overall acceptability during storage period. The microbiological analysis of stored products was carried out and the results revealed that there was an increase in microbial count with storage period but count was within the limit till three months of storage. Hence, the present study indicated that WPC could be utilized as replacement for skim milk powder and egg solids to enhance the nutritional and functional quality and shelflife of products.ThesisItem Open Access DEVELOPMENT OF ACCEPTABLE SOY BASED BEVERAGES USING DIFFERENT ADDITIVES(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2005) NAVEEN, M; KAMINI DEVI)Functional foods contribute bioactive components to human diet and play significant role in the prevention and treatment of diseases. The world market for functional foods has been growing at a rate of 15 to 20 % per cent per year. Considering the need of functional foods an attempt has been made in the current study to develop a soy based beverage with functional attributes. Soy based beverages were developed using different additives. Soy milk and dairy milk were blended at the rate of 70% and 30 % respectively. Soy curd was made by fermenting the blend and the curd formed was diluted 3 times. Carrot juice and tomato juice were added to it at the rate of 5% and 2% respectively. At this stage the acceptability of adding different additives like oleo resin extract of ginger, essential oil extracts of cumin seeds and coriander seeds, asafoetida, rock salt and sugar were tested in various combinations. After conducting initial sensory evaluation, soy based beverage (P4) with 5% carrot juice, 2% tomato juice, 0.01% ginger extract and 1% rock salt was selected as most acceptable product. The most acceptable product P4 was analysed for proximate composition and subjected to storage studies along with butter milk as control product (P1) for a period of 15 days at refrigeration temperature and room temperature. During storage study, soy based beverage P4 and control product P1 were subjected to chemical analysis and sensory evaluation at weekly intervals. The microbial quality of the product (yeast and mold count) was checked both at refrigeration and room temperatures at weekly intervals. The results obtained in storage study revealed that soy based beverage had better shelf life than the control. The sensory evaluation of the products at weekly intervals revealed that the scores for all attributes of soy based beverage were better than the control during storage. The quality of both control and soy based beverage decreased after 7th day and the deterioration in quality was more at 15th day. Storage studies revealed that the microbial quality of soy based beverage was better than the control. Taking the results obtained during storage study into consideration a shelf life period of 4 days at 4-6oC was suggested for soy based beverage. The approximate cost per unit (200ml) of soy based beverage was estimated to be Rs.5, which can be regarded as value for money, when the health benefits of the product are taken into consideration.ThesisItem Open Access STUDIES ON PRESERVATION AND PROCESSING OF CUSTARD APPLE (Annona squamosa L.) PULP(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2004) SRAVANTHI, T; NARAYANA REDDY, YCustard apple is one of the important fruit crops of Andhra Pradesh, which ripen within four days after harvest. Considering the fast increasing area under custard apple cultivation, methods of its preservation and processing technology needs to be developed to regulate the prices of produce during glut period. Pulp was extracted from custard apples and stored for a period of six months by addition of 1500 ppm of potassium metabisulphite. After six months, various products like squash, nectar, ready-to-serve beverage (RTS) and toffee were prepared. The products were stored at room temperature and cold storage for a period of four months to study the stability and consumer acceptability of the products. The products were analysed every month for physico-chemical and organoleptic qualities. The microbiological safety of these products was also evaluated. The pH, acidity, ascorbic acid and sulphurdioxide were lower in all the products compared to the stored pulp whereas, TSS, reducing and total sugars were high. Microbial count was negligible and E. coli were completely absent on all the products. The products ranked excellent in all organoleptic qualities. All the products stored at cold storage were good physicochemically, microbiologically and organoleptically when compared to the products stored at room temperature. pH and TSS were found to be more in products stored at cold storage compared to room temperature. Acidity of squash and nectar stored at cold storage was more than that at room temperature. Ascorbic acid retention was more in squash and nectar stored at cold storage but a decrease was observed in RTS and toffee. SO2 was more in all the products stored at cold storage. Squash and nectar stored at cold storage were found to have more reducing and total sugars than that stored at room temperature. There was a decrease in reducing and total sugars in RTS and toffee stored at cold storage. The products stored at room temperature were accepted till third month of storage whereas, the products stored at cold storage showed an over all acceptability upto four months of storage. Increase in microbial growth with storage period was observed in all the products but the increase was more in the products stored at room temperature to that at cold storage. The acceptability of the products decreased gradually with increase in storage time. The pH and TSS of all the products decreased upon storage. Acidity of all the products increased with increase in storage period. In squash, nectar and toffee ascorbic acid content increased with the storage period. SO2 and reducing sugars of all the products decreased with the storage period. There was an increase in total sugars in squash and toffee with increase in storage period but total sugars reduced in RTS and nectar upon storage. The results showed that the products can well be stored for at least four months without deterioration preferably at cold storage.ThesisItem Open Access STUDIES ON QUALITY OF SOLAR AND TRAY DRIED FIGS(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2004) SOWJANYA, P; VENKATA RAO, PFig is one of the perishable fruit. The post harvest life of fresh fig fruit is limited. Fig is richer in iron and calcium contents than that of most other fresh fruits as well as dry fruits and vegetables. The experiment was conducted in Department of Post Harvest Technology, Department of Horticulture, Post Graduate Research Centre and Department of Agricultural Microbiology and Bioenergy, College of Agriculture, Rajendranagar, Hyderabad to study the quality of solar and tray dried fig on storage with different pre-drying treatments. As the storage period increased, moisture content decreased and high moisture content was recorded both in tray drying and solar drying. Low moisture content was recorded in solar drying + blanched + sulphited sample. Less loss of moisture was recorded in solar dried method than tray dried method. Reducing sugar content increased with the increase in storage period. Tray dried method had maximum reducing sugar content than solar dried method. Tray dried + lye + sulphited sample had high reducing sugars, solar drying + blanched sample had low reducing sugar content. Significant differences was not observed in treatments on storage of calcium. Calcium retention was high in tray dried method than solar dried method. High calcium content was recorded in solar drying + lye treated sample and low calcium content was recorded in tray drying sample. Ash content increased on storage periods. High ash content was recorded in solar drying sample and tray dried sample. Maximum protein content was recorded in solar drying + sulphited sample and protein content remains more or less unchanged. High crude fiber content was recorded in tray drying sample and lowest recorded in solar drying + blanched sample. Overall acceptability of dried fig decreased with the increase in storage period. Maximum score was recorded in tray dried method than solar dried method. Microbial load increased from initial day to 30 days of storage and decreased gradually upto 3 months. Minimal microbial load was recorded in solar dried sample, maximum in tray drying + lye + sulphitation. Tray dried method had more microbes which is not harmful to living beings, the values are not above the permissible limits. Based on the above findings the dried fig can be safely stored upto 90 days at ambient temperature irrespective of methods of drying. Tray drying predominates in terms of efficacy. Among treatments, tray drying + lye + sulphitation and solar drying + sulphited sample had maximum retention of nutrients and acceptable microbial load.ThesisItem Open Access PREPARATION OF VINEGAR FROM THE MANGO PROCESSING WASTES(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD, 2004) SRILAKSHMI, V; MALLA REDDY, KA set of two experiments ware conducted in the laboratory of Post Harvest Technology, Department of Horticulture. Post Graduate Research Center and Department of Agriculture Microbiology, College of Agriculture, Rajendranagar, Hyderabad to study the preparation of vinegar from mango processing waste. Mango is one of the most important fruit crops of India and is processed in to various products. Peel and stones, which accounts for nearly 20-30 percent of the fruit, are the major waste materials available during mango processing. The fermentable sugars adhering to the fruit processing waste materials are ideal subtracts for fermentation. The mango peel wash and stone wash and peel + stone wash homogenized separately for the preparation of treatments. Initially, wine was prepared by inoculating mango peel wash, stone wash and peel + stone washings with the yeast. After adjusting the washes T.S.S to 18o Brix for Neelam and 20o Brix for Totapuri. when fermentation was completed wine was filtered after clarification. The wine prepared form these washings contain only three to four percent alcohol, which was fortified with alcohol to get five percent alcohol percent. The acetifying bacterial in the form of mother vinegar was added for vinegar production to the vinegar. After vinegar production with five percent acidity, spices like ginger, cinnamon and artificial mango flavour were added to vinegar in order to reduce non-enzymatic browning and flavour loss during storage. Utilization of reducing sugars and alcohol production increased as the fermentation progressed. Among all the washings peel wash was found to be effective in sugar utilization and alcohol production in Neelam. In Totapuri sugar utilization is more peel + stone wash and alcohol production is more in stone wash. The acidity increased and inversely pH decreased with advancement in fermentation and acidification. In case of Neelam, peel wash is having highest acidity and peel wash + artificial mango flavour is having lowest acidity. Where as in case of Totapuri stone wash is having highest acidity and stone wash + peel wash + artificial mango flavour has lowest Acidity. Initially the colour was same. After addition of spices cinnamon is having highest among all the treatments in both the verities. The overall acceptability was more in peel wash + stone wash + ginger in case of Totapuri, where as in Neelum the overall acceptability was more in peel wash + Cinnamon The product will add value to the waste of mango. The flavored vinegar was found to be qualitatively good and economically feasible.