Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

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).

Experimental studies were conducted for the production of bael and orange based RTS beverage and its quality evaluation.The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale.Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, and 60 days of storage under different storage conditions.The TSS and acidity of bael and orange RTS beverage increased with increase in the level of bael juice, the optical density increased with increase in the level of orange juice ratio.The pH decreased with increase in the level of bael juice.The pH values of the samples composition 60:40, 50:50, and 40:60 after 60 days of storage period were observed as 2.00, 2.00, 1.45, respectively at refrigeration conditions.The total plate count (TPC) of the RTS samples of different bael and orange juice ratio of 60:40, 50:50 and 40:60 were observed as 1.078×10 5 cfu/ml, 1.068×10 5 cfu/ml and 1.061×10 5 cfu/ml at refrigerator temperature condition.The microbial growth increased during storage period irrespective of bael juice ratio at different storage conditions.The vitamin C (ascorbic acid) of the RTS samples were decreased during storage period.The minimum ascorbic acid of the sample of juice ratio (bael and orange) 60:40, 50:50 and 40:60 after 60 days of storage were observed as 4.70, 4.29 and 4.08, respectively at refrigeration conditions.The higher score of overall acceptability was 8.225 for the fresh samples and the minimum scored awarded for overall acceptability was 6.600 for the RTS sample bael and orange juice ratio 50:50 at refrigeration condition.However, the overall acceptability of beverage decreased with increase in storage period.It was concluded that refrigerated storage method was found to be superior over other methods of storage of bael and orange based RTS beverage followed by BOD incubator and room temperature conditions.

India is major producer of papaya after Brazil and Indonesia.Papaya contains the digestive enzyme papain and valuable for aiding digestion.The antioxidant nutrients found in papaya including vitamin-C, vitamin-E and beta carotene.Papaya is easily digestible and prevents constipation.Fruit leather is ready to eat, semi-moist food with soft gel like texture obtained by dehydration of fruit purees into leathery sheets.Study of quality attributes like physio-chemical, sensory and microbiological properties of fruit leather resulted better and acceptable products.Experiments were conducted to investigate the effect of various sweeteners and packaging materials on physico-chemical, microbiological properties and sensory characteristics of fresh as well as stored papaya leather.The citric acid levels of 0.5 per cent, 0.75 per cent and 1.0 per cent were used for sweeteners as sugar, sugar 75 + jaggery 25 , sugar 50 + jaggery 50 , sugar 25 + jaggery 75 and jaggery.After preparation of papaya leather, the finished products were packed in two packaging material viz., LDPE and HDPE and stored at room temperature for quality evaluation at 15 days interval upto 90 days.The study revealed that the moisture content increased with citric acid levels in case of all different sweeteners.The values of moisture content were found to have decrease after 15, 30, 45, 60 and 90 days of storage.The data showed that the samples packed in LDPE more decreases as compared to HDPE.The TSS was found to be higher for fresh samples prepared by sugar as sweeteners at all levels of citric acid.TSS of samples packed in HDPE were found to be higher than LDPE at the same level of citric acid.pH of samples after 90 days of storage periods prepared by sugar as a sweeteners were found to be lower than that of sugar 75 + jaggery 25 , sugar 50 + jaggery 50 , sugar 25 + jaggery 75 and jaggery at all levels of citric acid.Data obtained for browning index after 15, 30, 45, 60, 75 and 90 days of storage indicated that in case of all samples, the values increased for all different sweeteners.The study revealed that vitamin-C content of fresh papaya leather sample decreased with increase in citric acid levels in case of all sweeteners.In microbiological studies, the yeast and mold count and total plate count were found safe for consumption after 90 days of storage.Samples prepared by sugar as a sweeteners exhibited the highest overall sensory scores 7.64 and 7.60 for samples packed in HDPE and LDPE, respectively after 90 days of storage periods at the level of 0.75 per cent citric acid.It concluded that sugar as sweeteners gave better products after 90 days of storage followed by others at the level of 0.75 per cent citric acid.The HDPE was found suitable packaging material for storage of papaya leather.

Experimental studies were conducted to investigate the effect of various sweetener and citric acid levels on colour kinetics and textural characteristics of fresh as well as stored papaya leather.The levels of sweeteners were used as sugar, sugar 75 +jaggery 25 , sugar 50 +jaggery 50 , sugar 25 +jaggery 75 and jaggery with citric acid levels as 0.5 per cent, 0.75 per cent and 1.0 per cent.Developed papaya leather samples were evaluated for coulour kinetics and textural characteristics.Study revealed that brightness (L), redness (a) and yellowness (b) values deceased with increase in citric acid level in each treatment of sweeteners but these values increased during storage period with increase of citric acid level.Data showed that colour change value decreased with increase of citric acid level in samples using sugar as a sweetener.The chroma value decreased with increase of citric acid in all sweeteners.The hue angle increased with increase of citric acid level in papaya leather samples using sugar 50 +jaggery 50 , sugar 25 +jaggery 75 and jaggery as sweetener.The textural characteristics viz., hardness, cohesiveness, adhesiveness and springiness were obtained lowest as 32.7g, 2.58, 68.71gs and 2.74mm, respectively among the treatments of sweeteners whereas the gumminess and chewiness values were found highest in papaya leather sample using jaggery as a sweetener with 0.5 per cent citric acid level.