OPTIMIZATION OF HYDROTHERMAL TREATMENTS FOR FROZEN AND DEHYDRATED IMMATURE Dolichos lablab
| dc.contributor.advisor | Neena, Joshi | |
| dc.contributor.author | MAHEDI HASSAN, MD. | |
| dc.date.accessioned | 2019-07-02T06:41:32Z | |
| dc.date.available | 2019-07-02T06:41:32Z | |
| dc.date.issued | 2018-08-03 | |
| dc.description.abstract | Immature Dolichos lablab is a potent source of vitamin C, antioxidants as well as other major macro and micronutrients. Hydrothermal pre-treatments (n=9) were standardized for development of frozen and dehydrated immature Dolichos beans from HA 3 and HA 4 varieties and were evaluated against untreated beans for colour, physical, functional, cooking characteristics, nutritional and sensory quality. Keeping quality (56 days) at -18⁰C for frozen and ambient condition for dehydrated immature Dolichos beans was assessed. One shelf-stable product (pulao mix) was developed and evaluated. Higher temperature pre-treatments resulted in greater losses of weight in dehydrated and frozen sample. Significantly (p<0.05) better cooking quality in terms of weight gain, volume increase and reduction in cooking time resulted due to the hydrothermal treatments. Higher-temperature-shorter-time (98⁰C, 3 min) hydrothermal pre-treatments had a positive and significant effect (p<0.05) on colour, aroma and quality retention when compared with untreated sample. Hydrothermal treatments influenced vitamin C content and antioxidant activity of immature Dolichos beans significantly (p<0.05); and retention during storage was more (p<0.05) among treated than untreated samples. Higher temperature at short time treatments (98⁰C, 3 min) was found suitable for both frozen and dehydrated immature Dolichos beans. Incorporation of Dolichos beans in traditional product (pulao mix) in the form of dehydrated split beans was found better acceptable. Freezing and dehydration of immature Dolichos beans was standardized and found acceptable with good retention of colour, aroma and nutritional quality. Therefore, these technologies were considered as suitable for future applications such as entrepreneurship development and improving dietary diversity. | en_US |
| dc.identifier.other | Th-11986 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810111191 | |
| dc.language.iso | en | en_US |
| dc.pages | 178 | en_US |
| dc.publisher | University of Agricultural Sciences, Bengaluru | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | OPTIMIZATION OF HYDROTHERMAL TREATMENTS FOR FROZEN | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | OPTIMIZATION OF HYDROTHERMAL TREATMENTS FOR FROZEN AND DEHYDRATED IMMATURE Dolichos lablab | en_US |
| dc.type | Thesis | en_US |