Optimization of processing parameters for the manufacture of value added sweetened puffed and spiced fried wheat snacks
| dc.contributor.advisor | Jha, Y.K. | |
| dc.contributor.author | Srivastava, Varija | |
| dc.date.accessioned | 2019-04-27T07:13:46Z | |
| dc.date.available | 2019-04-27T07:13:46Z | |
| dc.date.issued | 2004-06 | |
| dc.description.abstract | The present investigation was envisaged to prepare value added sweetened puffed and spiced fried wheat snacks from UP 368 variety of wheat. The optimized product was selected on the basis of sensory evaluation and statistical analysis using ANOVA CRD and multiple regression technique. Four parameters were selected to produce optimized puffed wheat grains, i.e. soaking period (4, 8, 12 hrs), pressure cooking period (10, 15, 20 min), drying time (4, 5 and 6 hrs) and puffing temperature (200, 220 and 2400C). On the basis of sensory evaluation and statistical analysis puffed wheat prepared by soaking the grains for 8 hrs, pressure cooking period of 15 min, drying time of 5 hrs and puffed at 2400C was selected. This was further sweetened with 40 per cent jaggery to get optimized sweetened puffed wheat snacks. Similarly spiced fried wheat snacks were prepared by optimizing drying time (2, 3, 4 hrs), frying time (2, 3, 4 per cent). Drying time of 2 hrs, frying time of 3 min and spice powder concentration of 4 per cent resulted in the formation of optimized spiced fried wheat snacks. Both the products were kept for storage in polythene bags for a period of 40 days at 30 + 10C using 2 types of packaging-vacuum and normal packaging and were evaluated for sensory biochemical, microbiological characteristics. There were non significant changes in sensory attributes of sweetened puffed and spiced fried wheat grains except for significant change in colour and appearance of sweetened puffed wheat. There was slight gain in moisture content and free fatty acids in both the snacks but the results were found non significant. The total plate count log (cfu/g) of both the snacks was in the range as reported for breakfast cereals. Hence, both the snacks were found acceptable for a period of 40 days at 30 + 10C. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810101210 | |
| dc.keywords | optimization, food processing, value added, food products, wheat | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 110 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Wheat | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Processing | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Optimization of processing parameters for the manufacture of value added sweetened puffed and spiced fried wheat snacks | en_US |
| dc.type | Thesis | en_US |