Thumbnail Image

Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur

Browse

20137
Reset filters
Subject: Food Science and Technology × End date: 2013 × Start date: 2013 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 7 of 7
  • Thumbnail Image
    ThesisItemOpen Access
    Development of Instant Idli Mix Using Kodo Millet (Paspalum scrobiculatum L.)
    (JNKVV, 2013) Ohariya, Pradeep; Singh, Alpana
  • Thumbnail Image
    ThesisItemOpen Access
    Formulation of Nutritious Mixes for Development of Dhokla and their Quality Evaluation
    (JNKVV, 2013) Sanghi, Anushul; kumar, Suman
    ABSTRACT The present investigation entitled "Formulation of nutritious mixes for development of dhokla and their quality evaluation" was carried out in the Department of Food Science and Technology, College of Agriculture, Jabalpur during 2010-11 to develop the nutritious instant mixes for dhokla preparation. Different kinds of instant dhokla mixes were developed from chickpea, rice, kodo, kutki and soyflour in different proportions. The results revealed that rice / kodo / kutki could be fortified upto the level of 30 per cent in each combinations. Fortification of soyflour in different dhokla mixes showed that chickpea could be replaced by soyflour upto the level of 15 per cent without affecting in sensory quality characteristics of the products. Soy fortified mixes contained higher amount of protein, fat, fibre and minerals developed from kodo and kutki and calcium in rice based instant mixes. The different kinds of instant mixes could be stored in polyethylene bags for the period of 120 days without any deleterious effect. It was concluded that nutritious dhokla mixes could be developed from kodo or kutki flours in combination with soyflour. These mixes contained higher amount of protein, fibre and minerals. These products could be considered as therapeutic foods and may be useful for the patients suffering from diabeties, constipation and other nutritional disorders.
  • Thumbnail Image
    ThesisItemOpen Access
    Optimization of Processing Variables for the Development of High Fiber Pizza Base
    (JNKVV, 2013) Thakur, Dinesh Kumar; Singh, Alpana
  • Thumbnail Image
    ThesisItemOpen Access
    Optimization of Process Temperature and Brine Concentration for Canning of Desi and Kabuli Type Chickpea
    (JNKVV, 2013) Patil, Milind Madhavrao; Shukla, S.S.
    ABSTRACT The present investigation on “Optimization of process temperature and brine concentration for canning of desi and kabuli type chickpea” was conducted in the laboratory of department of Food Science and Technology. Two types of canned green chickpea (i.e. desi and kabuli type) were developed with different holding time, brine concentration and blanching time. Developed canned green chickpea prepared at different combinations of holding time, brine concentration and blanching time. The results confirmed sensory attributes of all canned green chickpea were graded as “good” and “very good” while Exp no. 15 to 20 (desi and kabuli type) at the ratio of 45.00 min., 4.00% and 3.5 min were the best canned green chickpea. Developed canned green chickpea were nutritionally superior, physical and functional appropriate. Exp. No. 15, 16, 17, 18, 19, 20 (desi and kabuli type) at the combination of 45.00 min, 4.00% and 3.50 min were found to be the best for storage point of view.
  • Thumbnail Image
    ThesisItemOpen Access
    Studies on the Nutrition Manner and Nutritional Status of Pre-School Children in Tribal Area of M.P.
    (JNKVV, 2013) Lodhi, Roop Singh; Tomar, A.K.
    ABSTRACT The present investigation on “Studies on the nutrition manner and nutritional status of pre-school children in tribal area of M.P.” were conducted in Kundam block in Jabalpur District and Tendukhera block in Damoh District were carried out on 1568 pre-school age group children (873 Male and 695 Female) of Tendukhera block of District Damoh, and 316 pre-school age group children (181 Male and 135 Female) of Kundam Block of District Jabalpur Dietary pattern, nutrient intake and health of tribal preschool children in Kundam and Tendukhera b block of Madhya Pradesh were studied. Majority of the infants were breastfed upto the age of zero to five years. Diet of the children was monotonous and mainly consisted of rice, pulses and some vegetables. The consumption of milk, sugar and jiggery was very low. Tribal diets were found to be deficient in calorie. The study showed that an increase in family size increased the prevalence of malnutrition. The literacy level of head of the family also had an impact on the nutritional status. At the time of independence majority of Indians were poor. In spite of spending over 80 per cent of their income on food, they could not get adequate food. Living in areas of poor environmental sanitation they had high morbidity due to infections; nutrition toll due to infections was high because of poor access to health care. As a result, majority of Indians especially children were undernourished.
  • Thumbnail Image
    ThesisItemOpen Access
    Formulation and Development of Soy Fortified Warries and Their Quality Evaluation
    (JNKVV, 2013) Joshi, Lokesh Kumar; Parihar, Pratibha
  • Thumbnail Image
    ThesisItemOpen Access
    Formulation and Development of Nutritious Wheat Flour for Evaluation of Chapaties and their Quality Characteristics
    (JNKVV, 2013) Digamberrao, Rudrawar Balaji; Kumar, Suman
    ABSTRACT The present investigations on “Formulation and development of nutritious wheat flour for evaluation of chapaties and their quality characteristics” has been carried out to evaluate the product quality. The findings on sensory and nutritional quality characteristics along with shelf life of the flour have been summarized as follows. The multigrain flours developed with 20 % replacement of wheat by 10 % chickpea or 10% soybean or 5 % chickpea and 5 % soybean along with 10 % other cereal grains (2.5 % each grains) as MG1, MG4 and MG7 were good. The characteristics of chapaties were the same as control. There were no differences in physical quality characteristics of chapaties. They contained12.87, 15.03 and 13.95g protein, 2.24, 3.65 and 2.94 g fat, 63.68, 65.84 and 65.85 g carbohydrates, 2.23, 2.21 and 2.20 g fiber, 4.15, 4.31 and 4.23 g ash, 64.25, 68.01 and 66.13 mg calcium, 344.0, 341.8 and 343.9 mg phosphorus and 5.21, 5.79 and 5.50 mg iron / 100 g forMG1, MG4 and MG7 flours respectively. On the basis of above results, it was concluded that the multigrain flours could be developed by replacement of 20 % of wheat by 10 % chickpea or 10 % soybean or 5 % chickpea and 5 % soybean and 10 % by sorghum, bajra, barley and amaranth in equal proportions. They contained higher amount of protein, calcium and iron along with fiber and ash. Therefore, formulation of these flours can be recommended for commercialization to make nutritious wheat flour for chapaties.