Twelve genotypes of sorghum of Indian origin were selected for studying diversity in grain and wax characteristics. 1000 Grain weight, bulk density and 100 seed volume for different cultivars varied significantly and ranged between 20 g and 44.7 g; 0.02 g/ml-0.04 g/ml and 0.2 ml-0.6 ml, respectively. Cooking time of grains varied between 91.7 min-147 min. Hardness of soaked grain varied between 1462 g and 4381 g respectively. Yield of wax from grains ranged between 0.143 and 0.465 g per 100 g of grains. Wax from different cultivars differed significantly in acid value and saponification number. FTIR analysis confirmed the presence of aldehydes, alcohols and organic acids in wax. Principal component analysis indicated all the cultivars except two differed from each other significantly. Copyright (c) 2022 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the International Chemical Engineering Conference 2021 (100 Glorious Years of Chemical Engineering & Technology).

ISHS V International Symposium on Pomegranate and Minor Mediterranean Fruits Changes in physicochemical, microbial, and sensory parameters of pomegranate juice as influenced by packaging materials and storage conditions

The present study was undertaken to evaluate various functional properties of different pearl millet varieties and hybrids. The various functional properties like water absorption, oil absorption, gelation capacity, gel consistency, emulsification capacity, flour solubility, swelling power and cooking time of five different pearl millet cultivars Viz., Phule Adishakti, Dhanshakti, Phule Mahashakti, Pioneer 86M32 and HC-20 were evaluated. The highest water absorption capacity was found in Phule Adishakti variety (1.86 ml/g) and lowest was observed Dhanshakti variety (1.54 ml/g). The oil absorption, gelation capacity. Gel consistency emulsification capacity, flour solubility and swelling power of five different pearl millet varieties ranged from1.54 to 1.86 ml,/g, 1.23 to 1.57 ml/g, 8.48 to 10.50%, 53.55 to 62.22 mm, 0.50 to 0.75 g/g, 9.93 to 13.53 and 109.90 to 114.49% respectively. The highest cooking time showed by Phule Adishakti variety (27.55min) and lowest was recorded in HC-20 (21.52 min).

The present investigation on "Studies on utilization of orange peel powder in the preparation of cookies" was undertaken to explore the underutilized or neglected but highly nutrient rich orange peel powder in bakery products. Orange peel powder is a rich source of crude fibre, phenolic compounds, β-carotene and can be utilized in bakery products such as cookies. The prepared cookies were analyzed for nutritional composition. The changes occurred during storage of cookies were also studied. Preliminary experiments were conducted to find out optimum level of orange peel powder for preparation of quality cookies. The quality cookies were prepared from 2% orange peel powder and 98% refined wheat flour. Chemical composition of orange peel powder showed that the moisture content was 7.53%, carbohydrates 80.27%, protein 5.34%, fat 2% and crude fiber 14.87%, vitamin C 45 mg/100g and iron 0.8 mg/100g. The physical properties of orange peel powder has light orange colour, bulk density 0.45g/ml. The fresh cookies had 4.2% moisture, 10.8% protein, 23.1% fat, 0.35 mg/100g crude fibre, 76.9% carbohydrates, 35.8 mg⁄100g calcium, 2.7 mg⁄100g iron and 650.3 ųg⁄100g β-carotene. The sensory evaluation of cookies was carried out regularly at a interval of one month. The mean score for colour and appearance was 8.53, texture 8.53, flavour 8.52, taste 8.53 and overall acceptability was 8.53 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 2% orange peel powder and 98% refined wheat flour packed in polypropelyene (PP) and low density polyethylene (LDPE) can be stored up to 3 months in good condition with minimum losses in sensory, nutritional and textural characteristics.

In present investigation, an attempt was made to utilize Moringa seed oil into baked products such as biscuits at various levels i.e. 0, 20, 40, 60, 80 and 100% by gradually replacing normal shortening. The effect of different level of incorporation of Moringa seed oil on sensory characteristics of biscuits was judged by the semi trained panellist on 9 point hedonic scale. The differences for the sensory characteristics like colour and appearance, texture, flavour, taste and overall acceptability were statistically significant among all the treatments. The biscuits samples prepared with treatment T2 (40% MSO) were statistically superior for overall acceptability parameter over all other treatments to the proportion of same wheat varieties. Nutritional composition of biscuits showed that with increase in MSO level in biscuits do not affects on chemical composition of biscuits significantly. There were nonsignificant changes in moisture, protein, crude fibre and ash content was observed but significantly changes in fat and carbohydrate. The slight non-significant change in calcium, phosphorus, iron and zinc was observed for treatment but significant among wheat varieties.

The present investigation on “Studies on preparation of medicinal (Shatavari) cookies” was undertaken to explore the underutilized or neglected but highly nutrient rich shatavari powder in bakery products. Shatavari powder is a rich source of alcohol, phenolic compounds, alkaloids and can be utilized in bakery products such as cookies. The prepared cookies were analyzed for nutritional composition. The changes occurred during storage of cookies were also studied. Preliminary experiments were conducted to find out optimum level of shatavari powder for preparation of quality cookies. The quality cookies were prepared from 6% shtavari powder and 94% refined wheat flour. Chemical composition of shatavari powder showed that the moisture content was 6.26%, carbohydrates 54.13%, protein 12.18%, fat 0.80%, crude fiber 2.72%, calcium 26.12 mg/100g and iron 10.17 mg/100g. The fresh cookies had 9.18% moisture, 15.18% protein, 26.32% fat, 3.22% crude fibre, 72.32% carbohydrates, 31.22 mg⁄100g calcium and 8.16 mg⁄100g iron. The sensory evaluation of cookies was carried out regularly at an interval of one month. The mean score for colour and appearance was 8.12, texture 7.87, flavour 7.81, taste 7.54 and overall acceptability was 7.43 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 6% shatavari powder and 94% refined wheat flour packed in polypropelyene (PP) and low density polyethylene (LDPE) can be stored up to 3 months in good quality with minimum losses in sensory, nutritional and textural characteristics.

The present entire investigation was carried out to study effect of storage period on chemical and sensory characteristics of ginger candy over different storage period like 0, 30, 60 and 90 days.The ginger was soaked with different seven treatments.Among the seven different treatments the blanched ginger candy was having good chemical and sensory characteristics.The ginger candy was prepared by using two different methods like cold and vacuum syruping methods.During the 0 to 90 days storage of ginger candy with two different methods it was observed that, there was decrease in moisture content, acidity, crude fiber, calcium, magnesium and phosphorus whereas, increase in T.S.S and total sugar.The acidity, moisture, crude fiber content was decreased from 11.29 to 7.00 percent, 1.98 to 1.05 percent, 1.89 to 0.95 per cent, 12.95 to 8.63 mg/100g, 25.92 to 29.06 mg/100g and 21.82 to 23.58 mg/100g.During 0 to 90 days storage period whereas, total soluble solids and total sugars were increased from 61.13 to 65.66 per cent and 68.27 to 72.04 0 Brix over 0 to 90 days storage period.It was also found that the blanched sample of ginger with vacuum syruping was having highest sensory score over the cold syruping.

The present research work was carried out to explore the possibility of utilization of underutilized but highly nutrient rich little millet in cookies. Preliminary experiments were carried out to find out optimum level of little millet flour with wheat flour for the preparation of quality cookies. The quality cookies were prepared from 20% wheat flour and 80% little millet flour (WLF80). The selected treatments were packed in LDPE and PP and stored at ambient (30 ± 4C) for 90 days to study their storage feasibility. Chemical composition of the fresh cookies prepared from 20% wheat flour and 80% little millet flour (WLF80) showed that moisture content was 4.26%, protein 8.40%, crude fat 29.10%, crude fiber 6.46%, carbohydrates 67.48% and iron 8.42 mg/ 100 g. The sensory evaluation of cookies was carried out regularly at an interval of one month for 3 month during storage. The results on overall acceptability score of cookies are influenced by storage. The results indicated that score for overall acceptability of cookies decreased for control from7.40 to 7.20 in LDPE and from 7.30 to 6.80 in PP as storage period get increased. For WLF80 treatment score decreases from 7.40 to 7.10 in LDPE and 7.20 to 6.70 in PP was observed for 90 days of storage. Storage study of cookies showed that the cookies prepared by incorporation of wheat flour and little millet flour can be stored up to 3 month in LDPE with minimum losses in sensory, nutritional and textural characteristics than PP. There was no significant difference in protein, crude fiber and iron content with advancement of storage period during 3 month. The cookies were found to be acceptable up to 3 month storage at ambient temperature. The total cost of production of cookies prepared from wheat flour and little millet flour (WLF80) for 1 kg was Rs. 201 /

The quality cookies were prepared from 50% maida and 50% kodo millet flour (CMKF50). The selected treatments were packed in LDPE and PP and stored at ambient (30 ± 4 0 C) for 90 days to study their storage feasibility. Chemical composition of the fresh cookies prepared from 50% maida and 50% kodo millet flour (CMKF50) showed that moisture content was 4.11%, protein 10.20%, crude fat 25.70%, crude fiber 4.40%, carbohydrates 69.87%, calcium 25.03 mg/100 g, and iron 2.20 mg/ 100 g. The sensory evaluation of cookies was carried out regularly at an interval of one month for 3 month during storage. The results on overall acceptability score of cookies are influenced by storage. The results indicated that score for overall acceptability of cookies was decreased for control from7.30 to 7.10 in LDPE and from 7.20 to 6.90 in PP as storage period get increased. For CMKF50 treatment score decreased from 7.40 to 7.15 in LDPE and 7.30 to 7.10 in PP was observed for 90 days of storage. Storage study of cookies showed that the cookies prepared by incorporation of maida and kodo millet flour can be stored up to 3 month in LDPE with minimum losses in sensory, nutritional and textural characteristics than PP. There was no significant difference in protein, crude fiber, calcium and iron content with advancement of storage period during 3 month. The cookies were found to be acceptable up to 3 month storage at ambient temperature. The total cost of production of cookies prepared from maida and kodo millet flour (CMKF50) for 1 kg was Rs. 122/-.

Pomegranate juice mixed peanut chikki prepared by incorporation of different level of juice into chikki for sensory evaluation. 20 per cent juice mixed peanut chikki was selected for further study. The selected chikki were evaluated for sensory quality, chemical parameter etc. The protein content of pomegranate juice mixed peanut chikki was 14.19 per cent, fat content juice mixed chikki was 23.75 per cent. The crude fibers, carbohydrates, ash content of juice mixed chikki were 3.10, 51.01, 1 per cent respectively. The calcium, iron and total polyphenol content in juice mixed chikki were obtained 86.49, 1.69, 31.28 mg/100g respectively. The value addition of pomegranate juice to chikki also increases the colour of chikki. The selected treatment of chikki was stored for 3 months in different packaging material such as PP and LDPE to study nutritional and storage stability of selected treatment of juice mixed peanut chikki. During storage study the chemical parameter such as moisture content of juice mixed peanut chikki was increased in both the packaging material, so that the texture of chikki became slightly soggy. The chemical parameter such as fat, protein, crude fibre, ash, calcium, iron, total polyphenol etc. were decreased in both the packaging material and this might be due to increase in moisture content.

Starch is extracted from the seeds of a pigmented (Phule Rohini) and a non-pigmented (Phule Maldandi) Indian sorghum cultivar using same wet milling method for both cultivars. This study is focused on investigation of the effect of the pigment on starch characteristics. Isolated starches differing in color are irradiated with an electron beam dose of 5 kGy and compared by measuring physicochemical, structural, pasting, and digestibility properties. Amylose content increases after irradiation and the increase is greater in the case of Phule Maldandi starch. The pigmented starch shows higher carboxyl content after irradiation which may be due to higher amylopectin content. Granular morphology remains constant after irradiation. Irradiation causes a decrease in swelling power and an increase in pasting viscosity of both starches. Color content of red sorghum starch is not changed significantly after irradiation. The increase in pasting viscosity and solubility of non-pigmented starch is more drastic in nonpigmented starch than in pigmented starch after irradiation. Resistant starch decreases after irradiation which indicates opening up of granular structure or hydrolytic action of irradiation. Pigmented starch can have potential applications in custard powder and bakery products.

Roselle (Hibiscus sabdariffa Linn.) is a tropical plant belonging to the Family Malvaceae and widely cultivated for its jute like fiber in India, the East Indies, Nigeria and to some extent in tropical America (Yayock, 1988). A woody sub-shrub growing 7-8 feet (2-2.5m) tall, acting as annual or perennial, takes about six months to mature. The mature plants are highly drought resistant but may require water during dry periods when soil moisture is depleted to the point where wilting occurs. Roselle requires a chalky, loamy and peat-rich soil with pH of 7.6-9.0; and grows best in weakly alkaline soil (Myfolia, 2016).

The present study was undertaken with the objectives to study the nutritional and functional qualities of Roselle seed flour and its utilization in bakery product by judging their rheological properties. For this study the Roselle seed were procured from the local market and then soaking, germination and decortications treatments were given to the seeds. All experiments were laid in completely randomized design with suitable replications for statistical analysis. The pre-treatments sprouting, decortications, and whole seed were adopted in this investigation to ascertain the best treatment for onward inclusion in bakery products. Amylograph, farinograph and extensograph properties of the pre-treatments were also studied. The preliminary investigations adjudged decorticated Roselle seed flour (DRSF) have superior nutritional and functional qualities. Among the various treatments sprouted decorticated Roselle seed flour had higher nutrient contents than the whole seeds. The rheometry studies of Roselle seed oil (RSO) showed a shear thickening property, dilatancy a behavior rare in food materials. The economics of production of bakery products such as cookies with 15% Roselle seed flour and Roselle seed oil inclusion suggest that it is cost effective and affordable for the common man. Hence the need to commercialize Roselle seed flour extraction for industrial applications in food, medicine and allied products to maximize the value of Roselle seed.

The present research work was carried out to explore the possibility of incorporating finger millet in muffins. Plain finger millet muffins were prepared from 60% finger millet flour with 40% wheat flour, while malted finger millet muffins were prepared from 20% malted finger millet flour with 80% wheat flour. The muffins were packed in polypropylene bag and aluminum foil, and stored at either ambient (30 ± 40 C) or refrigerated temperature (5± 20 C) for 6 days. The fresh plain and malted muffins contained 22.30 and 22.52% moisture, 10.34 and 9.12% protein, 30.49 and 30.47% fat, 1.52 and 1.68% crude fibre, 35.51 and 37.38% carbohydrate, 163.22 and 164.36 mg/100 g calcium, 6.32 and 3.46 mg/100 g iron respectively. The sensory evaluation of muffins was carried out and it was observed that mean score of plain and malted muffins was 8.5 and 8.5 for colour and appearance, 8.3 and 8.3 for texture, 8.5 and 8.7 for flavour, 8.6 and 8.6 for taste, while 8.4 and 8.5 for overall acceptability respectively. The sensory quality of muffins decreased during storage; however, those were acceptable up to 3 days storage at ambient temperature and 6 days at refrigerated temperatures. Muffins stored in aluminum foil at refrigerated temperature were of better quality as compared to those stored in polypropylene bags, at ambient temperature.