DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED PRODUCTS OF DRIED DATES (Phoenix dactylifera L.)
| dc.contributor.advisor | WADHAWAN, NIKITA | |
| dc.contributor.author | BANSAL, RHYTHM | |
| dc.date.accessioned | 2019-02-20T06:53:18Z | |
| dc.date.available | 2019-02-20T06:53:18Z | |
| dc.date.issued | 2018 | |
| dc.description | Development and quality evaluation of value added products of dried | en_US |
| dc.description.abstract | Development and quality evaluation of value added products of dried dates (Phoenix dactylifera L.).” The present study was planned with the objectives to develop value added products of dried dates, nutritional assessment of the standardized products as well as the shelf life. Dried dates were purchased from the local market of Udaipur city and dates powder was developed. The study was conducted in three phases. In first phase the dates products that is “ready to cook”and “ready to eat”(dates churan, dates cookies, instant cake premix and dates chakli) were developed and subjected to sensory evaluation. The ratio that was accepted in products (dates cookies, dates chakliand instant cake premix) was incorporation of 40 per cent dates powder in 60 per cent refined flour i.e. 60:40(8.83 ± 0.38, 8.57 ± 0.63 and 8.83 ± 0.46). The dateschuran that was accepted was khattameetha(8.60 ± 0.62). In second phase nutritional assessment of standardized products were assessed.Results revealed that the highest content of moisture, ash, fibre, protein, fat and energy (11.30 ± 0.23%, 4.15 ± 0.13%, 0.53 ± 0.06g, 7.34 ± 0.09g, 24.12 ± 0.25g and 456.24 ± 0.14kcal) was found in dateschakli. The highest carbohydrate content was observed in dateschuran(88.29±0.13g). The highest iron and vitamin C content was observed in dates churan(3.50 ± 0.14mg, 1.20 ± 0.11mg)and β-carotene (2.03 ± 0.20μg) content in instant cake premix. In the third phase, the shelf life of the standardized products was assessed on sensory qualities (appearance, colour, taste, flavour, texture and overall acceptability) using nine point Hedonic scale, moisture content and microbial growth (yeast and mould count). The dates products were packed in HDPE bags, and stored at room temperature for 3 months. No significant difference was found in sensory evaluation and microbial analysis (yeast and mould count) in developed dates products (dates churan, dates cookies and instant cake premix) during storage period and it is safe for consumption upto 3months but in dates chaklithere was significant changes in the overall acceptability (6.93 ± 1.36)after 3 months and there was significant microbial changes (0.54 ± 0.13) as well as is not safe for consumption upto 3 months. Significant increase in the moisture content of dates products at 2nd (1.05 ± 0.06, 1.33 ± 0.05, 2.15 ± 0.13 and 2.15 ± 0.02)and 3rd(2.05 ± 0.05, 2.56 ± 0.02, 4.12 ± 0.09 and 4.43 ± 0.04)month of storage period. Dr Nikita Wadhawan Rhythm Bansal | en_US |
| dc.identifier.citation | Bansal, R. and Wadhawan, N. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810096031 | |
| dc.keywords | Development quality, evaluation value added products, dried dates | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 103 | en_US |
| dc.publisher | MPUAT, Udaipur | en_US |
| dc.research.problem | Development and quality evaluation of value added products of dried | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Development quality, evaluation value added products, dried dates | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED PRODUCTS OF DRIED DATES (Phoenix dactylifera L.) | en_US |
| dc.type | Thesis | en_US |