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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
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ThesisItem Open Access Formulation of Nutritious Mixes for Development of Traditional Products Based on Wheat Flour(JNKVV, 2012) Soni, Asim; Kumar, SumanThesisItem Open Access Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)(JNKVV, 2016) Godse, Shriram Nivruti; Shukla, S.S.ABSTRACT Utilization of pomegranate aril, peel flour and it’s fresh juice with other ingredients in food products is an area of current interest because of nutritional awareness of consumer and utilization of wastage. The Biscuits and cakes thus, made can be used effectively used as disease delaying food for treatment of diabetics and cardiovascular diseases in peoples. In the light of above fact the present investigation entitled “Optimization of levels of ingredients for the production of Biscuit and Cake fortified with juice, arils and peel powder (bagasse) of fresh Pomegranate (Punica granatum)” has been planned. The findings of experiments indicate that: The diameter, thickness, spread factor and weight of pomegranate aril flour fortified biscuit varied from 4.4 – 5.30 cm, 0.3- 0.4mm, 17.6 -11.2 and 5.62g - 10.11g respectively among product of all experiment. The colour, taste, texture and overall acceptability Sensory score of pomegranate aril flour fortified biscuit varied from 4 - 9, 5- 8.50, 5.5-8.5 and 4 to 8 respectively. The protein, fat, carbohydrates, ash and crude fiber, (by difference) in pomegranate aril flour fortified biscuit varied from 10.78-12.60, 16.17-19, 62.71-67.19, 0.30-0.60 and 0.18-0.50 percent respectively. The ingredients have significant effect on physical and sensory quality attributes of pomegranate aril flour fortified biscuit. The diameter, thickness, spread factor and weight of pomegranate peel flour fortified biscuit varied from 4.3 – 4.9cm, 0.3-0.6mm, 8.83 - 16.66 and 6.07- 8.09g respectively. The pomegranate peel flour fortified biscuits had received the sensory score for colour, taste, texture and overall acceptability from 4 - 9, 6.2 - 8.8, 4.0-8.7 and 4 to 8 respectively. The moisture, protein, fat, carbohydrates, ash and crude fiber in products varied from 4.17-7.6, 10.98-12.20, 17-19.1, 59.18-65.01, 0.45-1.22 and 0.85-1.8 percent respectively. The results of the effect of different levels of ingredients on various responses of pomegranate peel flour fortified biscuits indicated that the ingredient level have linear interactive and quadratic significant effect. The effect of addition of different levels of pomegranate juice on physical properties of cake shows that, diameter, thickness and weight of cake varied from 12.80-13.75, 3.00-3.43cm and 179.48- 203.44g respectively. The moisture, protein, fat and carbohydrate content in pomegranate juice fortified cake were found to be 18.66 to 26.81%, 6.99 to 11.040%, 7.57 to 12.57 % and 35.5 to 46.90 % respectively. The colour and taste score of cake varied from 6.5 to 8.3 and 7.1 to 8.3 respectively. The treatment mean value had significant difference for these parameters. The samples of Treatment No 8 i.e 80% juice fortification and 20% water level or 56ml juice and 14 ml water had received the highest taste, appearance, texture and overall acceptability score. The sensory score was also higher then the control samples cake made with 70 ml water. It could be concluded that pomegranate aril and peel flour can be fortified at 20% and 2.5% percent level in wheat flour respectively,along with other baking ingredients for biscuit preparation. The pomegranate juice fortified cake can be prepared using levels of 80% juice fortification and 20% water or 56ml juice and 14 ml water for standard formulation. It is inferred from above findings that best acceptable product can be developed using above level of ingredient at house hold level and commercial scale bakery industry. ***ThesisItem Open Access Development and evaluation of sattu based on amarnath, ragi and oat(JNKVV, 2016) Mehra, Mayank; Kumar, SumanThesisItem Open Access Optimization and formulation of nutri-rich snack food (Sev)(JNKVV, 2016) Patel, Surendra Kumar; Khan, M.A.ThesisItem Open Access Process standardization and development of low gluten cookies(JNKVV, 2016) Vishwakarma, Udaybeer; Khan, M.A.ThesisItem Open Access Soy fortification in instant mangodi mix(JNKVV, 2016) Yadav, Swati; Singh, AlpanaTraditional foods play an important role in local identity, consumer behavior, the transfer of cultural heritage for future generations, and the interaction of this heritage with the rest of the world. Snack, defined as a light meal eaten between regular meals include a broad range of products that can take many forms. Soy fortified mangodi rich in protein and highly energetic snacks consumed and liked by everyone. Soybean is of high nutritional value, but its consumption is limited; this is thought to be mainly due to the non- availability of ready-to-use or ready-to-eat soybean supplemented products. Green gram is a widely consumed pulse and is an excellent source of protein (25%), which is almost three times that of cereals high in dietary fibre, rich source of vitamins and minerals. It supplies protein requirement of vegetarian population of the country. Cereal/legume-based snacks have gained importance due to their nutritional complementary value. Among the unconventional legumes, soybean has been tried for incorporation into mangodi mix. Soybean is significantly known not only for its nutrient content but also for its health related benefits and it is usually identified as a ‘Miracle golden bean’. On average, dry soybean contains roughly 40% protein, 20% oil, 35% soluble (sucrose, raffinose, stachyose, etc.) and insoluble (dietary fiber) carbohydrate and 5.0% ash. Thus, soy protein is very useful in enhancing growth and development in human beings. Okara, a byproduct of tofu, soymilk or soy protein manufacturing is just treated as industrial waste with little market value because of its short shelf life (O’Toole, 1999). In fact, okara generally contains protein up to 25.4-28.4% (dry basis) with high nutritive quality and superior protein efficiency ratio, suggesting that it is a potential source of low cost vegetable protein for human consumption. The biological value improves greatly, when rice is combined with green gram because of the complementary relationship of the essential amino acids. It is particularly rich in Leucine, Phenylalanine, Lysine, Valine, Isoleucine, etc. The decreasing order of the nutrition present in the rice is carbohydrates, minerals, proteins and fats respectively. Therefore the present study was conducted to the test of suitability and optimization of different pulses (lentil/ fieldpea/ cowpea/ greengram/ chickpea/ soybean/ arhar) and little millet (kutki) in instant chakli mixes and its chakli. The obtained results on various parameters i.e. sensory, physical, functional, nutritional and storage studies have been made and summarized. The formulations MF3, MG2 and MO7 prepared with the ratio of 50:25:25, 40:30:30 and 30:50:20 respectively of green gram flour: full fat soy flour/grits/okara: rice flour was found best with excellent sensory qualities. Hunter colour analysis of all instant mangodi mixes and mangodi showed decreased in L-value in full fat soy flour mangodi mixes and mangodi with supplementation of different flours to mixes and simultaneously increase in a* and b* values. The water absorption capacity was found to be maximum in MF7 (328ml/100g), MG2 (333ml/100g) and MO1 (281ml/100g) prepared from full fat soy flour, soy grits and soy okara respectively. The fat absorption capacity was found to be highest in MF7 (255ml/100g), MG1 (215ml/100g), and MO7 (227ml/100g) prepared from green gram flour, full fat soy flour, soy grits and soy okara and rice flour. The bulk density was found to be maximum in MF1 (0.89g/ml), MG4 (0.92g/ml) and MO1 (0.89g/ml) prepared from different soy ingredients. All instant mangodi mixes prepared from green gram, soybean (full fat soy flour/grits/okara) and rice were nutritionally superior in terms of protein, fibre, ash, fat and minerals i.e., calcium, iron and phosphorus. The mangodi mixes formulated from soy okara was fibre and protein enriched. As soy okara being the rich source of fibre and protein. The highest amount in phosphorus (mg/100g) exhibited by MF7 (376.8), MG2 (326.6) and MO1 (326); iron by MF7 (4.64), MG1 (4.4) and MO1 (4.4) whereas calcium by MF7 (142.20), MG1 (124) and MO1 (124) formulations. The best combinations found in sensory analysis were selected for conduction of storage studies. Moisture, overall acceptability, free fatty acid and peroxide value were studied during storage in two packaging materials i.e., Polypropylene (PP) and Low density poly ethylene (LDPE). Polypropylene was found to be the best as compared to low density polyethylene for storage of instant mix up to 60 days. There was cost reduction in the modified mangodi due to addition of soy ingredients and rice with green gram. Whereas the soy okara mangodi was more cost effective among the formulations of full fat soy flour, soy grits and soy okara. The energy value of was found highest in MF7 (398.8kcal/100g), MG2 (377.02kcal/100g) and MF5 (363.56kcal/100g) of full fat soy flour, soy grits and soy okara respectively. It may be concluded from the above results that value soy ingredients fortified instant mangodi mix was organoleptically and nutritionally superior in terms of protein, fibre, ash and mineral contents. These products can be exploited for commercial venture because of their high nutritional quality. It was suggested that soybean being the cheapest source of quality protein may be used to prepare common daily food stuff to increase its nutritional value, acceptability and palatability of product. With the preparation of instant mangodi mixes of three types of modifications (using full fat soy flour, grits and okara separately), it was concluded that mangodi of soy grits and soy okara were more preferable in terms of its sensory, nutritional, fat absorption capacity and cost efficiency. Thus, it opens up new opportunities for instant mix snack manufacturers to develop high-quality protein and fibre fortified instant mixes.ThesisItem Open Access Optimization of process temperature and brine concentration for canning of sweet and baby corn(JNKVV, 2016) Sekwadiya, Narayan; Shukla, S.S.ABSTRACT Baby corn is a young finger like unfertilized cobs of maize used as nutritious vegetable, for humans. It is delicious, decorative and rich in vitamins and minerals besides a good source of easily digestible fibrous protein. It is used in developing a numbers of value added products. Baby corn is a popular vegetable in USA, Europe and Southeast Asia. The demand for baby corn is rapidly increasing in urban areas in India. Baby corn has immense potential as a salad and as cooked vegetable. It is used as an ingredient in ChopSuey (Chinese dish), soups, deep fried baby corn with meat, rice and other vegetables. Baby corn is highly nutritive. The nutritive value of baby corn is comparable to any common vegetable. It is a potential crop to generate income and employment for the rural youth, women besides maintaining the soil health. India can be a potential exporter due to its low cost of production technology and Post harvest management. Sweet corn (Zea mays L. saccharata) is one of the most popular vegetable in countries like USA and Canada. It is characterized by translucent, horny appearance of kernel when matures and wrinkled when it dries. The research reports indicate that the sweet corn has arisen as a mutant from field corn in the 19th century. Sweet corn is consumed in immature stage of the cobb. Total sugar content in sweet corn at milky stage ranges from 25-30% as compared to 2-5% of normal corn. Sweet corn varies from normal corn essentially for gene(s) that affect starch synthesis in the seed endosperm wherein one or more simple recessive alleles in the seed endosperm elevate the level of water soluble polysaccharides (sugars) and decrease starch. Sweet Corn is recognized as a valuable source of protein, carbohydrate and fat in human diet. The length, Diameter, Weight of type canned Sweet corn varied from 0.7 to 1.1cm, 0.6 to 0.9cm, 0.30 to 0.50g. The proximate composition of canned Sweet corn during storage was moisture (5.55 to 6.21%), protein (8.10 to 8.98%), carbohydrate (78.30 to 80.14%), fat (3.10 to 3.95%), ash (0.33 to 0.50%) and crude fibre (2.10 to 2.95%). The total sugar content of canned sweet corn varied from 1.58 to 2.09% respectively. The sensory quality attributes of canned sweet corn shows no marked variability in colour score. The drain weight, pH, Head space were ranges from 101 to 105g, 5.4 to 5.9, 0.10 to 0.50cm type sweet corn respectively. Baby Corn is recognized as a valuable source of protein, carbohydrate and fat in human diet. Baby corn is a young finger like unfertilized cobs of maize used as nutritious vegetable, for human decorative and rich in minerals based a good source of easily digestible fibrous protein grain. As such no scientific information is available in the literature on canning of baby corn. Therefore the present investigation has been planned. The findings are summarized as under. The length, Diameter, Weight of type canned baby corn varied from 5 to 7.2cm, 1.5 to 1.9cm, 25.5 to 27.50g. The proximate composition of canned baby corn during storage was moisture (8.30 to 9.20%), protein (10.20 to 12.01%), carbohydrate (72.20 to 74.40%), fat (2.30 to 2.96%), ash (1.43 to 2.08%) and crude fibre (2.80 to 3.56%). The total sugar content of canned baby corn varied from 0.17 to 0.24% respectively. The sensory quality attributes of canned baby corn shows no marked variability in colour score. The drain weight, pH, Head space were ranges from 101 to 105g, 5.4 to 5.9, 0.09 to 0.50cm type baby corn respectively. The effect of different independent processing variables of canning has exhibited a non-significant effect on physical properties, chemical attributes (proximate composition) in both type of cultivar, except moisture content of stored sweet and baby corn. The effect of processing parameters viz., holding time, brine concentration, sugar concentration, and blanching time have exhibited significant effect on total sugar of stored sweet and baby corn only. The cut out examination report shows internal condition of the cans were satisfactory. The brine was light yellow, translucent and acidic in both varieties of sweet and baby corn. The effects of canning variables were significant for Colour. It could be concluded that sweet and baby corn type cultivars can be utilized for canning purpose. The best quality acceptable canned sweet and baby corn product can be made by using the Canning variables viz., Sweet corn holding time 55 min, Brine concentration 3%, sugar concentration 2%, and Blanching time 2.5 min. and Baby corn holding time 60 min, Brine concentration 2%, sugar concentration 4%, and Blanching time 2 min.ThesisItem Open Access Formulation and standardization of nutri rich noodles(JNKVV, 2016) Dwivedi, Hemraj; Tomar, A.K.ThesisItem Open Access Process standardization of ready to cook instant kheer mixes(JNKVV, 2016) VKashyap, Anita; Parihar, P.