National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 15
Effect of Papaya peel flour and Papaya seed flour on the Physical, Functional and Textural properties of Biscuits
Sanju B. Dhull, Manju V. Nehra, Simran
Department of Food Science and Tech., Chaudhary Devi Lal University, Sirsa, Haryana E mail: [email protected]
ABSTRACT
Every year food processing industry is wasting a considerable amount of bio-active material that can play a vital role to cure and prevent many diseases. Papaya peel flour (PPF) and papaya seed flour (PSF) were analyzed for its proximate, functional and colour properties and compared with wheat flour. Biscuits were than prepared with incorporation of 1% PSF and different levels of PPFi.e. 5%, 10%, 15%, 20%, with wheat flour and its effect on physical and sensory properties of biscuits were analyzed. The weight and spread ratio of biscuits was increased while thickness was decreased with the addition of PSF and PPF. Based on sensory evaluation, the composite biscuits with 1% PSF and 10% PPF were analyzed for its proximate composition, total dietary fibre, soluble dietary fibre and insoluble dietary fibre and compared with control biscuits. Ash content and crude fibre content of the composite biscuits was higher but protein content was lower as compared with control biscuits. TDF, SDF and IDF of composite flour biscuits were also significantly higher than the control biscuits.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 16
Effect of germination on nutritional profile of Amaranth (Amaranth spp) grains Arti Chauhan, D.C. Saxena and Sukhcharn Singh
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India
ABSTRACT
Amaranth belongs to dicotyledonous class in Amaranthaceae family and widely grown by the Aztecs, Incas and Mayas in Latin America since pre- Columbian times for millennia.
Amaranth grain is considered to have a unique composition of protein, carbohydrates, and lipids. Grain amaranth has higher protein (12 to 18%) than other cereal grains and significantly higher lysine content which is deficient in major cereal grains. Amaranth grain contains about 5 to 9% oil which is generally higher than other cereals. The lipid fraction of amaranth grain is similar to other cereals, being approximately 77% unsaturated, with linoleic acid being the major fatty acid. The lipid fraction is unique however, due to the unusually high squalene content (5 to 8%) of the total oil and tocotrienols (forms of vitamin E) which are known to effect lower cholesterol levels in mammalian systems. In addition to the proteins, carbohydrates, and lipids, amaranth grain also contains high levels of calcium, iron, and sodium when compared to cereal grains. Germination is an inexpensive and effective way to improve the nutritional value of cereals, pseudocereals, and legumes. Sprouted seeds have been reported to be nutritionally superior to their respective seeds, with higher levels of nutrients like increased protein, starch digestibility, and bioavailability of some minerals whereas, lower levels of antinutrients (such as phytic acid, tannin, trypsin inhibitors) and flatulence-causing sugars. The inclusion of sprouted grains in the formulation of whole-grain-rich, fiber-whole-grain-rich, and gluten-free baked goods may provide a natural fortification and enrichment mechanism; it may improve nutritional quality because of the increased digestibility and bioavailability of some nutrients and the reduction of some antinutrients.The sprouts are excellent examples of ‘functional food’ defined as lowering the risk of various diseases and exerting health promoting effects in addition to its nutritive value.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 17
Retrogradation of Rice and related effects on Textural attributes of Kheer Sanket G. Borad, Ashok A. Patel, Ashish K. Singh
Dairy Technology Division, ICAR-NDRI, Karnal
ABSTRACT
Kheer, a rice pudding, is made by cooking rice in boiling milk and sweetening with sugar followed by flavouring with cardamom, saffron, etc. During kheer preparation, rice grain starch undergo gelatinization upon heating followed by retrogradation upon cooling.
Retrograded starch in rice grains tends to become tough and render the product rather coarse and less creamy. Hardening of rice grains in refrigerated kheer is a common textural defect manifested by lowering of sensory quality. Long-life kheer prepared by in-pouch retorting has been reported to exhibit toughening of rice grains during storage. Similarly precooked rice mixed with sweetened concentrated milk, upon refrigerated storage has also been found to show considerable rice grain hardening. Kheer has typically a shelf life of a few days to two weeks under cold storage depending upon method of manufacture, but it loses its consumer acceptance from the mouth-feel point of view. Keeping these aspects in view, the present study was targeted to characterize the hardening of rice grains upon prolonged refrigerated storage and its effect on the various instrumental and sensory attributes of the product. Kheer samples prepared from Basmati CSR-30 and Parimal PR-44 were assessed for sensory attributes along with instrumental rheological parameters. Rheological as well as sensory studies showed the gradual increase in the hardness of rice grains whereas sensory coarseness in serum was reported. The SEM (scanning electron microscopy) revealed amylose crystals having >20 µ size in the serum that supported increased coarseness of it. Since the part of the structure of retrograded starch is recoverable upon heating, reheating of stored kheer was studied to minimize the toughness of native rice grains by made into kheer, which was heated in-pouch. Reheating of kheer to 50°, 60°, 70° and 80°C resulted in recovery of the textural attributes of kheer in terms of hardness, coarseness and overall texture score after storage of 28 days. However, the reheating temperature had little impact on the grain softening. Thus reheating of cold-stored kheer to 50°C was adequate. The leaching of amylose from the rice grain to kheer serum was expected to contribute to the coarseness of serum.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 18
Shelf Life Study of Pinni Moulded by Machine under Different Storage Parameters Gopika Talwar, Sandeeppal Kaur Brar, P K Singh
College of Dairy Science and Technology, GADVASU, Ludhiana
ABSTRACT
Pinni is one of the traditional and popular dairy composite product of northern India.
Pinni is prepared by roasting dal peethi (paste)/wheat flour in ghee and then adding khoa,sugar and is moulding into round shape. The ball formation process is done byrolling the roasted material by hand which is time consuming, unhygienic and laborious and balls result in non-uniform weight and shape. To overcome these difficulties a prototype was developed for ball formation of roasted material.This unit consist of hopper to hold roasted material, screw to convey the material, knife for cutting and twin roller for rolling the cut material. The power transmission was done by chain mechanism and power was given with 0.5 hp a.c.
motor. In addition to this pneumatic cylinder was attached to the screw which cuts the material at a known thickness. The weight of ball coming out was set as 45±5 g. The throughput capacity of machine was found to be approximately 300 balls/hour. The pinni produced by this machine was analysed for shelf life studies. Pinni was stored in cardboard boxes, same in which it is available in market. Pinni was stored at two different temperatures i.e ambient temperature (25oC) with 60% RH and refrigeration temperature (5-7oC). the pinni stored at ambient temperature was acceptable for consumption for 21 days only and had fungal attack afterwards whereas pinni stored at refrigeration was acceptable upto 28 days of storage.
Keywords: ball formation, pinni, tradional dairy product, composite dairy product
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 19
Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal and Morphological Properties of Amaranthus Starch and its solicitation as Microencapsulating Agent for the
Development of Nutraceutical Ingredients
Narender Kumar1&2, Sukhcharn Singh1, D. C. Saxena1, Gopika Talwar2 and Amandeep Sharma2
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering
& Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, INDIA
2Department of Dairy Engineering, College of Dairy Science & Technology, Guru Angad Dev Veterinary and Animal Sciences University, (GADVASU), Ludhiana, Punjab, INDIA
Email: [email protected]
ABSTRACT
Process of sonication was applied for higher yield of starch from the Amaranthus grain. Secondly, the starch obtained was modified by applying the sonication process at a frequency of 50 KHz for a period of 10 min. The starch modified by sonication was further evaluated for the Particle Size Distribution (PSD), pasting (RVA), thermal (DSC) and Morphological (SEM) Properties. In particle size analysis most of the particles have shown starch granules size less than 2µm and this reduction in particle size resulted paradigm shift in the pasting profile. Peak Viscosity (PV) have been increased many folds, peak temperature (Tp) have been increased as comparison to native starch as shown by DSC. Scanning Electron Micrographs have shown that starch granule has been affected by sonication. The starch obtained, therefore is recommended for the encapsulation purposes of functional foods.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 20
Role of Computers in Food Processing Sector Manminder Singh
Department of Computer Science & Engineering, SLIET, Longowal ABSTRACT
Food processing is concerned with the transformation of raw ingredients into consumer food product by chemical or physical means. Food processing industry is largest within the manufacturing sector of the world economy. The use of computers in the food processing sector has increased many folds in recent years due to its various applications. To improve efficiency, to reduce cost, lead and process time of the consumer food product most of the food processing sector has turned to computer aided manufacturing. Higher demand for quality consumer food products along with on time delivery may be another reason for using computers in food processing industry. Now a day’s computers play important role in each and every aspect of food processing sector including planning, control, processing, scheduling, production, distribution and marketing etc. This paper is an effort to review the importance and role of computers in food processing sector.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 21
Rice Grown By Organic and Conventional Modes of Farming: A Comparison Of Properties of Grains and Starches
Maninder Kaur
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India
ABSTRACT
Fertilizer has become an essential agro-chemical input for modern rice farming and plays a key role in increasing the productivity of rice land. Excessive and inappropriate use of fertilizers and pesticides has polluted waterways, salt build up in soils, poisoned agricultural workers, and killed beneficial insects and wildlife. Organic farming on the other hand, is a system which avoids or largely excludes the use of synthetic inputs such as chemical fertilizers, pesticides, hormones, feed additives etc and to maximum extent rely upon crop rotation, crop residues, animal manures, off farm organic wastes, mineral grade rock additives and biological system of nutrient mobilization and plant protection. Since rice is produced by both organic mode (OM) and conventional mode (CM) of farming, scientific research is required to compare the properties of crop produced by both the modes. In the present study rice grown by OM and CM of farming were studied for their physicochemical, cooking and textural properties. Starch was isolated from both types of rice and analysed for their amylose, swelling power, X-ray diffraction, pasting and morphological properties. Milled rice from OM farming exhibited significantly lower bulk density and protein content but higher thousand kernel weight and length/breadth ratio in comparison to rice from CM farming.
Cooked rice grains from OM farming showed significantly higher elongation and width expansion ratio and lower gruel solid loss. Starch isolated from milled rice of CM farming showed significantly higher swelling power and solubility but lower amylose content in comparison to OM starch. Scanning electron micrographs of starches from both modes of farming revealed the presence of smooth surfaced granules with polyhedral shape and a very few round shaped granules. Starch, from OM rice showed significantly higher peak, final and setback viscosity against starch from CM rice. Both the starches showed typical A-type X-ray diffraction pattern.
Keywords: Rice; Starch; Farming; Organic; Conventional
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 22
A Study on Convective-Cum-Microwave Dehydration of Oyster Mushrooms Shakti, Satish Kumar, Ramya HG and Tarun Garg
Department of Processing and Food Engineering, COAE&T, PAU, Ludhiana, India. E-mail: [email protected]
ABSTRACT
Mushrooms are non-conventional source of food production, requiring negligible area.
It contains 20-35 % protein and are also rich source in vitamin, minerals and water content;
but, are low in calories, salt, fat and are devoid of sugar, starch and cholesterol. Medicinal mushrooms have become important due to their antitumor, antifungal, and reducing hyper cholesterolemia activities. Mushroom growing can be efficient means of disposal of agriculture waste by converting it into protein rich biomass. Mushrooms are highly perishable;
therefore, need application of the best post harvest technique to enhance the shelf life.
Investigations were carried out to study the effect of drying parameters viz. loading density, air velocity and power level on convective-cum-microwave dehydration of oyster mushroom.
Multi layer drying of commercially grown mushroom cv. Pleurotus sajor-caju was carried out at 3 levels of loading densities (26-52 kg/m2) and air velocities, 3-5 m/s and microwave drying was carried out at 3 power levels (270-810 W). The drying parameters studied were drying rate, temperature and relative humidity of outgoing air, product temperature and heat utilization factor. Quality attributes included rehydration ratio, shrinkage ratio, texture (hardness and chewiness), colour and overall acceptability. Multi layer drying of mushroom with an initial moisture content of 91 % wb was carried out at 60°C in a mechanical drier till the moisture content reached 27 % wb followed by drying in microwave oven to a final moisture content of 6.89 % wb. It was observed that drying rate, relative humidity of outgoing air and heat utilization factor decreased with drying time but opposite trend was observed for temperature of outgoing air and product. The decline in drying rate increased with increase in air velocities and power level whereas opposite trend was observed for loading densities.
Increase in loading density and air velocity resulted in decrease in heat utilization factor and relative humidity however temperature of outgoing air and product showed the opposite trend.
Logarithmic model showed the highest adequacy of fit for multi layer drying and two term exponential model for microwave drying. The effective moisture diffusivity increased with increase in both loading density and air velocity
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 23
Cassava: Extraction of Starch and Utilization of Flour in Bakery Products Kamaljit Kaur, Preeti Ahluwalia and Hira Singh#
Department of Food Science and Technology
#Department of Vegetable Science, Punjab Agricultural University, Ludhiana
ABSTRACT
The cassava (Manihot esculenta Crantz) is the third largest carbohydrate food source in the tropical region, after rice and corn. Cassava is considered as food security crop which can be left in the ground for extended periods of up to two years, until required. Cassava is not a labor intensive crop and it grows well on marginal soils. Starch was extracted from cassava by peeling, chopping, grinding with water for five minutes, filtration, decantation and drying at 55oC for one hour. Percentage of starch obtained was 25 %. Flour was prepared from cassava by peeling, grating, drying in hot air oven at 55oC for 24 hrs and then milling.
Percentage of flour obtained was 40% and percentage of flour after extraction of starch was 12
%. Different blends were prepared with wheat flour, soy flour, cassava flour in the ratio of 90:5:5, 85:5:10, 75:10:15 and 70:10:20 respectively and their baking quality for preparation of cookies was evaluated. The blend with wheat flour, soy flour, cassava flour in the ratio of 85:5:10 was found to be the best with regard to baking and organoleptic quality. It was concluded that cassava can be utilized in the form of flour in bakery products, as a replacement of wheat flour in gluten free diets and for starch, as the demand of starch for various food and non food purposes is increasing.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 24
Effect of Concentration on the Pigment Content and Rheology of Watermelon Juice Davinder Pal Singh Oberoia and Dalbir Singh Sogib
a Department of Food Science and Technology, Khalsa College Amritsar, 143 002, India.
b Department of Food Science and Technology, GNDU, Amritsar 143 005, India.
Email ID: [email protected].
ABSTRACT
Concentration of watermelon juice is vital to increase its utilization in food products.
Watermelon juice yield of ‘Namdhari-95’, ‘Namdhari-450’ and ‘Sugar baby’ cultivars was 42.9, 49.6 and 48.6g/100g while soluble solids content of juice was 6.0, 5.1 and 8.9g/100g respectively. Juice concentrate with soluble solids content of 70g/100g had total solids, titrable acidity and total sugars contents of 77.1-77.3g/100g, 0.34-0.35g/100g and 44.7-53.8g/100g respectively. Total carotenoids of watermelon juice concentrate with soluble solids content of 70g/100g varied from to 34.9 to 86.68mg/100g whereas lycopene content from 33.12 to 84.42mg/100g for three cultivars. Hunter ‘L’, ‘a’ and ‘b’ value of watermelon juice increased as soluble solids varied from control to 20g/100g but then decrease with further increase in soluble solids. Watermelon juice concentrates behaved like Non-Newtonian fluid and apparent viscosity varied from 0.001-0.117, 0.001-0.284 and 0.001-0.220 Pa.s in
‘Namdhari-95’, ‘Namdhari-450’ and ‘Sugar baby’ cultivars respectively. Soluble solids have exponential relationship with consistency index (k) but linear relation with lycopene content.
Concentration is better alternative to handle the surplus production of watermelon.
Keywords: Watermelon, juice, concentration, lycopene, rheology.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 25
Production and Evaluation of Physico-chemical and Rheological Properties of Milk Protein Concentrate77 (MPC77)
Er. Ganga Sahay Meena1, Dr. Ashish Kumar Singh2 and Mr. Sanket Borad1
1Scientist, 3Principal Scientist, Dairy Technology Division ICAR-National Dairy Research Institute, Karnal, Haryana-132001 concentrates and isolates. Therefore, present investigation was carried out to produce better soluble MPC77 using ultrafiltration membrane process followed by diafiltration (DF) of UF retentate prior to its spray drying. MPC77 was analyzed for its chemical composition (fat, protein, lactose, ash, total solids, calcium) and physical properties (solubility, nitrogen solubility index, and insolubility index), powder properties (bulk density, wettability, dispersibility, flowability, color values) and compared with reputed international commercial sample of MPC85. The Ca content in MPC77 reduced significantly (p<0.01) owing to its three time diafiltration of UF retentate with 150mM NaCl and the same resulted in statistically significant (p<0.01) improvement in solubility of MPC77 (81%) as compared MPC85 (62.95%). MPC77 also exhibited significantly better (p<0.01) bulk density, wettability, dispersibility and flowability than MPC85. Viscosity and flow behavior of both the samples was also determined using Rheometer and modeled. As the solubility is the pre-requisite for other functional properties of protein rich powders, the findings of the current study will be of great significance during the utilization of MPC77 as a novel ingredient in various applications in food processing.
Keywords: Milk Protein Concentrate, Ultrafiltration, Diafiltration, Solubility, Rheological Modelling and Powder Properties.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
National Conference on “Innovative Techniques in Food Product and Processing Technologies,