Process optimization of fruit blended boba tea pearls from cassava (Manihot esculenta)
| dc.contributor.advisor | Anitha Chandran | |
| dc.contributor.author | Gayathri, D. | |
| dc.contributor.author | KAU | |
| dc.date.accessioned | 2024-08-16T06:58:25Z | |
| dc.date.available | 2024-08-16T06:58:25Z | |
| dc.date.issued | 2023-09-11 | |
| dc.description.abstract | The study entitled “Process Optimization of fruit blended Boba Tea Pearls from cassava(Manihot esculenta)”was conducted at the department of Community Science, College of Agriculture, Vellayani during the period 202O-2022.The objective of the study was to develop fruit blended Boba tea pearls from cassava and to evaluate its quality attributes”. Matured M4 cassava was selected and collected from CTCRI, Sreekaryam. Five fruits like dragon fruit, passion fruit, pineapple, jackfruit and mango were selected to make fruit blended boba tea pearls. Cassava was properly cleaned, washed , cut into small cubes and grinded using water for extracting the starch content using a muslin cloth. The slurry was kept for 6-7 hours and the supernatant was discarded . The sediment was then oven dried at 60 C for 2-3 days until it reached moisture content between 5-7 per cent. Fruit pulp was taken after removal of seeds. Fruit blended tapioca pearls was developed by gelatinizing cassava starch powder blended with fruit pulp in the proportions 40:60, 35;65, 70:30, 75:25 and 80: 20 with 10 gram of sugar and was oven dried until the moisture content of the pearls between 5-7 per cent. The dried pearls was then packed in HDPE covers for further sensory studies. For the selection of one best proportion from each fruit,100 grams of the developed fruit blended pearls was subjected to cook in 10 gram of sugar syrup in 100 0C till the pearls become transparent, chewy and jelly like form. Five proportions along with the control of fruit blended tapioca pearls were subjected to sensory evaluation and the best one from each fruit blended tapioca pearls was selected. From the sensory evaluation it was found that T1M(40 ; 60) was the best proportion for mango blended tapioca pearls, T5P (20;80) for passion fruit tapioca pearls, T4P(30: 70 ) for Pineapple blended tapioca pearls, T3J(30: 70) for jackfruit tapioca pearls and T3D(35:65)for dragon fruit tapioca pearls. Nutritional analysis showed that Pineapple blended tapioca pearls T3PI(2.62g/100g) contain highest carbohydrate content and the lowest carbohydrate content was observed for plain tapioca pearls(control).Phenol concentration was highest for control compared to fruit blended tapoca pearls. TAA content was observed highest for passion fruit (9.15g/100g) compared to other treatments and was low in mango blended tapioca pearls. Jackfruit blended tapioca pearls have highest oxalate content compared to other fruit blended pearls and it low in mango and pineapple pearls. On mineral composition it was showed that Jackfruit blended tapioca pearls (T4J) has more potasuim content and lowest for passion fruit tapioca pearls. Phosphorus content was highest in passion fruit blended tapioca pearls P6 (0.013g/100gm)and lowest for control. Calcuim content was highest in mango (3.1g/100gm)and was lowest in Pineapple and passion fruit. For magnesium it was observed that pineapple blended tapioca pearls have highest calcium content(1.8g/100gm). While analysing the PH of fruit blende tapioca pearls it was found that highest pH value is for passion fruit blended tapioca pearls(4.8g/100gm) and pineapple blended tapioca pearls(4.2g/100gm) and the lowest pH was observed for control or plain blended tapioca pearls. Physical properties like swelling power of tapioca starch powder and yield was analysed. Swelling power of tapioca starch powder was found to be 13.08. Total bacterial count, Total fungal count and total coliform count was assessed using microbiological methods under 1 month interval. The presence of bacteria , fungus and E-coli was not detected until 3 months of storage studies. It shows the quality and the shelf stability of the product. To increase the physiological and nutritional characteristics of Boba pearls ,there is a need for new interventions which increases its properties Addition of fruits will increase its nutritive value along with sensory appeal without adding any artificial colours or flavours. Compared to fruits , cassava is low in dietary fiber, vitamins and minerals etc. So addition of fruit based boba pearls not only give an additional texture and flavour ,but also provide nutritive values compared to plain tapioca pearls. The development of process protocols for cassava boba pearls and its technology transfer will benefit cassava growers as well as micro-enterprises to strengthen enterprenurship under One District One product scheme. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810213298 | |
| dc.keywords | Department of community science | |
| dc.keywords | Cassava | |
| dc.keywords | Manihot esculenta | |
| dc.keywords | 175960 | |
| dc.language.iso | English | |
| dc.pages | 100p. | |
| dc.publisher | Department of community science, college of agriculture ,Vellayani | |
| dc.sub | Agricultre | |
| dc.theme | The study entitled “Process Optimization of fruit blended Boba Tea Pearls from cassava(Manihot esculenta)”was conducted at the department of Community Science, College of Agriculture, Vellayani during the period 202O-2022.The objective of the study was to develop fruit blended Boba tea pearls from cassava and to evaluate its quality attributes | |
| dc.these.type | M.Sc | |
| dc.title | Process optimization of fruit blended boba tea pearls from cassava (Manihot esculenta) | |
| dc.type | Thesis |