Cluster bean is a very familiar produce in the Indian vegetable markets.Eighty per cent of the world's cluster bean is cultivated in our country, as the crop can tolerate both frequent rainfalls and arid conditions.However, this vegetable is comparatively less used in conventional cuisine.The promotion of cluster bean consumption through development commercial products would have great scope in the market.Three commercial products of cluster beans were developed namely bread spread, chutney powder and ready-to-cook curry mix.Five different formulations were worked out with various ingredients in different proportions.The best formulations were selected with respect to parameters such as appearance, colour, flavour texture, taste and overall acceptability by a sensory panel comprising of ten members.The products have scope to be commercialised in urban markets.
Amla fruit is known for its antioxidant activity (Vitamin C) and medicinal properties. Value added products make the fruit available throughout the year and helps to promote the use of amla among the public. Hence an attempt was made to standardized sweet based products viz.,jam, squash and jelly with different treatments. The prepared amla products were standardized on the basis of sensory evaluation. The bio active components and sensory evaluation of amla products were analysed during storage period. The shelflife studies of amla jam, squash and jelly were also done at room temperature and it has more shelflife with high organoleptic scores.
The present study was conducted in Horticulture Lab at School of Agricultural Sciences and Technology, RIMT University, Mandi Gobindgarh, Punjab, India. This investigation was done to study the effect of different types of packaging materials on shelf-life, quality and storage of tomato cv. Heemsohna during the year 2020. The results revealed that out of the seven treatments, the treatment T4 (Black Polythene) showed best result as compared to other treatments except treatment T3 (Yellow Polythene) were recorded highest fruit weight, fruit length, fruit diameter and fruit pH. Thus, it can be concluded that packaging of tomato fruits in polyethylene bags resulted in longer shelf-life and improved quality of the produce followed by packaging in black polythene bags. It was concluded that tomatoes wrapped in polyethylene bags were better in quality with longer shelf life.
Mango is one of the leading processed fruit in the world and there is great demand in the market for the different value-added products from ripe as well as raw mango. Mango processing industries generate a huge quantity of solid waste comprising mainly of peels and stones. After consumption or industrial processing of mangoes, approximately 40 to 60% waste is generated during processing of mangoes; 12 to 15% consists of peels and 15 to 20% of kernels. The mango seed kernel rich in starch, fat, protein and minerals is potentially a good source of nutrients for human and animal feed. The food value of mango seed kernel flour is reported to be nearly equal to that of rice and could be used in foods replacing cereal flours like rice, wheat, corn, etc. Cookies are the most popular bakery items consumed nearly by all levels of society. This is mainly due to its ready-to-eat nature, good nutritional quality, and availability in different varieties and affordable cost. It was found that the moisture, ash, fibre and carbohydrate content increased with increase in proportion of mango stone kernel flour, whereas protein, fat and energy content of cookies decreased with increase in proportion of mango stone kernel flour. The colour analysis of cookies shows that there is a decrease in L*, a* and b* values with increase in proportion of mango stone kernel flour. The result of sensory sensory evaluation shows that the cookies of treatment T5 (20% mango stone kernel medium size flour (0.55 mm particle size) and it’s incorporation had highest overall acceptability among all treatments. It can be concluded that the incorporation of mango stone kernel flours upto 20 % level with particle size of 0.55 mm in cookies is recommended which results high fibre cookies as compared to cookies prepared with only refined wheat flour.
Dehydration of onion is prime important processing operation.The matured white onions with uniform size were selected for experiment.Onion rings were used for dehydration.Effect of various temperatures (60 0 C, 70 0 C and 80 0 C) on the onion rings were observed for moisture loss at 30 minute interval until the moisture content of the sample reached to 4 % (wb).Various drying characteristics, dehydration ratio of onion rings were studied for desired temperatures.The onion rings dehydrated at 60 0 C temperature had more overall acceptability (6.54) as compared to others and onion rings rehydrated at 60 0 C temperature had maximum overall acceptability (5.87).
Worldwide production is mostly concentrated in Asia, accounting for 75 per cent. India is the largest producer of mango followed by China (4.3 Million MT), Thailand (2.6 Million MT) and Indonesia (2.13 Million MT). During the year 2013-14, the area under mango in India was 2516 thousand ha. With production of 18431.3 thousand MT and productivity was 7.3 MT/ha. After consumption or industrial processing of mangoes, approximately 40 to 60 per cent waste is generated during processing of mangoes; 12 to 15 per cent consists of peels and 15 to 20 per cent of kernels. According to mango varieties, the seed represents from 10 to 25 per cent of the whole fruit weight. The kernel inside the seed represents from 45 to 75 per cent of the seed and about 20 per cent of the whole fruit (Karunanithi et al., 2015). After processing of mango fruits, the by-product available is peel and seed. The mango seed has oil and other nutritive content. It is an important source of sugars and minerals. The deoiled mango seed flour can be used further for preparation of value-added products. Mango seed kernels contain on an average 6.0 per cent protein, 11 per cent fat, 77 per cent carbohydrate, 2.0 per cent crude fibre and 2.0 per cent ash. Mango seed kernels were shown to be a good source of polyphenols, phytosterols as campesterol, -sitosterol and tocopherols. The functionl properties include bulk density, oil absorption capacity, water absorption capacity and wettability. The properties such as moisture, protein, fat, carbohydrate and energy are included in nutritional properties.
In the fish processing industry generated waste during filleting of Talang queenfish (Scomberoides commersonnianus) was utilized for gelatin extraction in the present investigation.These waste materials being rich in collagen are valuable raw materials for gelatin extraction.The fish skin was used for gelatin extraction by ten different methods as described by different authors namely, Grossman and Bergman (1992
Weaning food was developed in three different formulations viz., F 1 (Malted wheat flour : Peanut flour: Banana flour :: 72 % : 23 % : 5 %), F 2 (Malted wheat flour : Peanut flour: Banana flour :: 62 % : 32 % : 6 %) and F 3 (Malted wheat flour : Peanut flour: Banana flour :: 68 % : 26 % : 6 %) at the lowest possible cost and in such a way that to meet and enriched the protein requirement of infant.The nutritional characteristic of developed weaning food was analyzed during the storage period of 90 days.The weaning food formulation with malted wheat flour, peanut flour and banana flour in the proportion of 62 % : 32 % : 6 % was found best in terms of nutritional content during the study period of 90 days.It contains 15. 37-16.07% protein, 11.56-12.33% fat, 2.07-2.20 % ash, 63.23-63.29 % carbohydrate and 418.6-428.2kcal energy.
Experimental study was conducted to evaluate the qualitative attributes of mixed juice using carrot and orange prepared with the composition of 95:05, 90:10 and 85:15 and the samples were stored at refrigeration temperature (5 0 C), B.O.D. (25 0 C) and room temperature (35 0 C) for 0, 15, 30 and 45 days.The physico-chemical qualities (TSS, pH and vitamin C), microbial growth and sensory quality (colour, taste, flavour, texture and overall acceptability) were evaluated.The TSS increased with increase in storage period.The TSS value scored maximum as 13.7, 13.4 and 13.1 for BOD condition after 45 days of storage period.The pH values of the sample composition 95:05, 90:10, and 85:15 after 45 days of storage were observed as 5.17, 5.14 and 5.10 at room temperature and 5.12, 5.05 and 5.01 at B.O.D. incubator condition, respectively.It was observed that pH of all the samples were decreased at 15, 30, and 45 days of storage.Decrease in the vitamin C was observed with increase in the level of storage period of carrot and orange composition in the samples.The ascorbic acid values of the samples composition 95:5, 90:10 and 85:15 after 45 days of storage were observed as 26.65, 30.61 and 34.91 mg/100ml at room temperature condition and the ascorbic acid values of the samples composition 95:5, 90:10 and 85:15 after 45 days of storage were observed as 24.33, 27.52 and 30.24 mg/100ml at B.O.D. incubator condition, respectively.The microbial growth increases with increase in storage period.The beverage samples stored at refrigeration condition was found superior over other storage condition followed by BOD incubator and room temperature conditions.Sensory panel recommended best sample containing 85:15 ratios of carrot and orange juice as colour, taste, flavour and texture points of view with the score of overall acceptability (7.7).
Efforts have been made to prepare RTS beverage from the blend of pomegranate, giloy and wheatgrass juice and its physico-chemical properties and the mineral content were evaluated.The concentration of pomegrante juice was kept constant (10 %) and the addition of different levels of giloy and wheatgrass juice were done and based on the sensory evaluation from the semi trained panelists the final concentration of 5 per cent wheatgrass juice and 5 per cent of giloy juice were finalized.The prepared RTS beverage was analysed for moisture content, ash content, pH, acidity, carbohydrate, potein, fat content, TSS, mineral content.Microbial analysis like total plate count, yeast and mold and total coliform count were also done along with storage studies which were carried out for 60 days at refrigerated and ambient temperature.
The management and utilization of waste vegetables which are rich in natural nutrients and bioactive compounds as beneficial ingredients are one of the challenges in the food and agricultural sectors.Colour of food products has the first impact on the consumer as a quality indicator to evaluate deterioration due to processing such as blanching, drying etc.The present research was undertaken to assess the comparison of steam blanching pretreatment (STB-P) as a conventional and microwave blanching pretreatment (MWB-P) as a non-conventional method on some nutritional profile, total phenolic content, antioxidant activity and colour parameters of dried BrLs.Results showed an insignificant reduction in some nutrients, i.e., protein, crude fibre, fat, ash, carbohydrate and also antioxidant activity in dried BrLs after STB-P (p>0.05), while the highest reduction was observed for protein by comparison with dried BrLs after MWB-P.The STB-P and MWB-P had insignificant influence on some color parameters like b* and Chroma value of dried BrLs.However, there are significant changes on other colour parameters such as the L* value, a* value, hue angle (H ab o ), browning index (B.I.) and overall colour difference (E) between dried BrLs after STB-P and MWB-P.Total phenolic content in dried BrLs after STB-P was significantly lower than that in dried BrLs after MWB-P (P<0.05).As a result, it was observed that MWB-P for drying of BrLs was not only less energy consuming as compared to STB-P, but also showed better retention of nutrient, phytochemicals and colour parameter.
The present study aimed to produce nanoemulsions containing a polysaccharide and a lipid component and further employed it as an edible coating to extend the shelf-life of fresh-cut papaya cubes.Composition of the polysaccharide used, i.e., sodium alginate was kept constant at 2 per cent (w/v) while the lipid used, i.e., thyme essential oil was varied from 0.5 per cent, 1.0 per cent and 2.0 per cent (v/v).Nanoemulsions were prepared using ultrasonic emulsification, with Cween 80 as an emulsifier.Coated samples were packed in low density polypropylene boxes and stored at refrigerated conditions.The samples were analyzed for respiratory gas exchange, weight loss, microbial and sensory properties for a period of 20 days.The uncoated sample was unacceptable by the end of first week while the coated samples remained acceptable for more than 2 weeks.Increasing the concentration of oil tended to increase the shelf-life while keeping the quality attributes intact but also negatively impacted the sensory scores which improved with storage.
The present research work was undertaken to develop the technology for development and quality evaluation of unriped mango and Aloe vera RTS beverage prepared from unriped mango juice and Aloe vera juice and to study the changes in chemical composition and sensory qualities of the RTS with different proportions
Osmotic dehydration is a novel technique for the production of shelf stable, nutritious and tasty products. Mango is a fruit which is highly relished in both raw and processed form. Various studies have indicated that pretreatment of fruits prior to osmotic dehydration improved the quality of the product. Hence, an attempt was made to study the effect of various pretreatments in the quality characteristics of osmo dried fruits. Two varieties of mango namely Bangalora and Pairi were selected for the study. The fruits were washed, peeled, destoned and cut to slices. The slices were given four pretreatments viz., soaking the fruit slices in a solution of citric acid, citric acid + KMS, ascorbic acid and ascorbic acid + KMS for 30 min. After pretreatment the fruit slices were soaked in the osmotic agent (sugar syrup) for 18 h followed by dehydration, cooling and packing. The dried fruit slices were packed in metallised polypropylene packs and subjected to shelf-life studies for a period of 180 days. Analysis of the physio-chemical qualities, microbial and sensory qualities of the fruit slices during storage, indicated that the osmo dried fruit samples pretreated with ascorbic acid +KMS and citric acid + KMS had retained highly acceptable qualities.
India is bestowed with a wide range of climatic conditions which is most suitable for cultivation of horticultural crops such as fruits, vegetables, flowers etc.The production of horticultural crops has been increased by 30 per cent in last five years.The continuous raise in the production of horticultural crops placed India 2 nd most horticultural crop producing country after China.Horticulture has improved economic status of farmers, seasonal availability of fruits throughout the year increased per capita consumption of fruits.Among fruits mango is the major fruits in terms of area and production and regarded as national fruit of India and it has developed its own importance all over the world.India occupies first place in mango production of the world and accounts for almost half of the global production and area.India being primary and secondary centre of domestication of Mangifera indica, substantial contribution of mango industry in economy, export, livelihood support is well known.Enormous genetic diversity exists in the country.The cultivation of mango in India is as old as 4,000 years as reported by De-Candolle
A study was conducted to determine the effect of blanching on moisture adsorption and desorption characteristics of amaranth leaves by static gravimetric method.Different saturated salt solutions were prepared to provide constant relative humidity environments.Four amaranth leaves samples (Unblanched, Unblanched dried, Blanched and Blanched dried) were kept at 3 temperatures (30 0 C, 40 0 C and 60ºC) with corresponding five relative humidity levels (09.76 to 90.28 %).It was observed that EMC of leaves increased with increase in relative humidity at constant temperature also at constant ERH, EMC decreased with increase in temperature.The adsorption EMC was lower than the desorption EMC for all the samples at all temperature and relative humidity ranges.The blanched dried amaranth leaves exhibited lowest EMC than other samples.Sorption data was modeled by using Henderson equation to develop guideline for moisture sorption process.Both constant of equation found to be dependent on temperature.The relation between constant was expressed by a polynomial equation.
The present study attempted to develop a RTS beverage using dragon fruit.Preliminary investigations were carried out based on the standards specified for RTS fruit drinks to develop a suitable recipe.RTS beverages were prepared containing four levels of dragon fruit juice (8%, 10%, 12% and 14%), citric acid (0.2%, 0.3%, 0.4% and 0.5%) with 12 per cent sugar and 0.01 per cent potassium Meta bisulphite.Sensory evaluation was conducted using 25 untrained panelists to determine the best juice concentration to develop the RTS.Proportion with 12 per cent dragon fruit juice and 0.4 per cent citric acid was selected as the best level for the development of dragon fruit ready to serve beverage.Storage study for analysis of acidity, TSS, ascorbic acid and pH from 0 to 50 days was investigated for the prepared beverage at a regular interval of ten days.A slight increase in acidity and TSS and decrease in pH and ascorbic acid in samples stored at room temperature was observed.
The effects of the of tortilla chips with de-fatted soy flour as and frying processes on the properties of tortilla chips were evaluated.Sensory characteristics, texture, thickness, colour, protein and oil content were evaluated.Sensory properties were evaluated using a nine point hedonic scale.Soybeans were obtain partially defatted soy flour of 0.79 per cent final oil content.Sorghum flour (SF) was replaced with 0, 10, 20 and 30 per cent and Nixtamalized corn flour (NCF) 0,5,10 and 15 per cent de-fatted soy flour (DFSF).Overall, fried tortilla chips were harder and thicker .Fried tortilla chips with DFSF with SF and NCF (100:20:10%) and DFSF with SF and NCF (100:30:15%) soy flour substitution required less force to break.Protein increased linearly in baked and fried tortilla chips where DFSF with SF and NCF (100:30:15%) resulted in the highest protein level.In fried tortilla chips, DFSF with SF and NCF (100:20:10%) had the highest sensory scores overall.DFSF with SF and NCF (100:20:10%) fortification in fried tortilla chips were the most acceptable of all.In all treatments, regardless of type of processing, panelists could not detect any "beany" flavors in any of the sample.Upto DFSF with SF and NCF (100:20:10%) would be recommended.
