Browsing by Author "Aneena, E R"

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Convenient foods – Revolutionary trends in the present era
(Department of Community Science, College of Horticulture, Vellanikkara, 2019) Riya K, Zacharia; Aneena, E R
Determinants of nutritional status and lifestyle diseases among middle aged working women
(Department of Community Science, College of Horticulture, Vellayani, 2019) Siji, M S; Aneena, E R
Development of edible tablewares and its quality evaluation
(Department of Community Science, College of Agriculture, Vellanikkara, 2024-12-28) Rammya Molu, K.; Aneena, E R
The concept of edible tableware is a recent area of development to address the alarming situation that the excessive generation of non-recyclable plastic wastes has created. Non-biodegradable plastics are a major threat to the environment. The demand for green alternatives is increasing, the edible tableware is a new concept in which the utensils like plates, bowls and spoons are used to serve foods. Various composite mixes can be used for making edible tablewares. It is pertinent to mention that scanty data is available on the standardised protocols for production of edible tableware using cheaper and locally available food resources. Hence, the study is proposed to develop healthy and environment friendly edible tablewares with the following objectives, standardisation of edible tablewares using cereals, tubers, millets, fruit peel and rind, to evaluate nutritional, organoleptic and shelf life qualities and to enhance the qualities of developed tablewares with antimicrobial agents. The edible tablewares were formulated by using rice, wheat, finger millet, little millet, cassava, elephant foot yam, raw banana peel and jackfruit rind as major ingredients in combination with corn flour for the development of edible tablewares. Eight composite mixes combined with corn were prepared. Optimisation of binders, oil content, kneading time and temperature, and baking time and temperature were carried out. Organoleptic evaluations identified 5% gluten for rice based edible tableware and 3% guar gum for those made from elephant foot yam, finger millet, and little millet flours as binders. Oil content was optimized, with the best appearance and texture achieved using 5 ml of oil. Kneading time and kneading temperature was determined based on dough appearance and texture, and was fixed as 10 minutes and 34°C respectively. The optimal baking time and temperature were 180°C for 90 minutes, while for the fruit peel and rind based tablewares, it was 160°C for 90 minutes. Edible tablewares were prepared from rice, wheat, cassava, elephant foot yam, finger millet and little millet separately in combination with corn flour. Different flour was used in varying proportions ranging from 90 to 40 per cent along with 10 to 60 per cent corn flour. Edible tableware made from rice was optimised with varying proportions of corn flour. Treatment RT5 (50% rice flour + 50% corn flour) achieved the highest quality scores, with a total mean of 8.67. The hardness of these rice based edible tablewares ranged from 114.108 N to 156.712 N. For wheat flour based tablewares, treatment WT1 (90% wheat flour + 10% corn flour) recorded the highest sensory scores, with a total mean of 8.15. The hardness of the optimized wheat flour based tableware varied from 44.611 N to 98.705 N. Among cassava flour based tablewares, treatment CT4 (60% tapioca flour + 40% corn flour) achieved a mean score of 8.47 for overall acceptability, with a maximum hardness of 43.843 N. For elephant foot yam flour, treatment ET5 (50% elephant foot yam + 50% corn flour) received the highest mean score of 8.73 for overall acceptability, while hardness ranged from 52.427 N (ET1) to 67.761 N (ET6). Edible tablewares prepared from finger millet flour was optimised with varying proportions of corn flour. Treatment FT5, consisting of 50% finger millet flour and 50% corn flour, achieved the highest total score of 8.67. The maximum hardness of the finger millet flour tableware was 68.691 N in treatment FT6 (40% FMF + 60% CF). For little millet flour based edible tablewares, treatment LT5 (50% LMF + 50% CF) received the highest mean score of 8.60 for overall acceptability. The hardness of little millet flour based edible tablewares ranged from 34.616 N (LT1) to 97.563 N (LT5), with the highest hardness of 97.563 N observed in LT5. Edible tablewares using fruit peel and rind like banana peel and jackfruit rind were standardized. Two sets of edible tablewares were prepared, one based on raw banana peel pulp and another one based on jackfruit rind pulp separately in combination with corn flour. For the banana peel pulp based edible tablewares, the treatment BT5, with 50% banana peel pulp and 50% corn flour, recorded the highest total mean score of 8.47. The hardness of the banana peel pulp based edible tablewares varied from 23.914 N (BT1) to 46.773 N (BT5). For the jackfruit rind pulp, treatment JT5 (50% JRP + 50% CF) achieved the highest total mean score of 8.91. The hardness of the jackfruit rind pulp based tableware ranged from 29.624 N to 60.827 N, with the highest hardness observed in treatment JT5. Based on the organoleptic qualities and textural properties, the most acceptable treatment from each set was selected. The selected eight treatments of edible tablewares from each set (RT5, WT1, CT4, ET5, FT5, LT5, BT5 and JT5) were packed in HDPE covers and were stored for a period of three months under ambient conditions. The following qualities were evaluated initially and at the end of storage period. The physico-chemical properties of the developed edible tablewares indicated that the hardness of the selected edible tableware ranged from 45.653 N to 123.057 N. The water absorption index (WAI) varied between 4.11% and 5.66%. The water soluble index (WSI) of the selected edible tablewares ranged from 7.49% to 9.63%. The oil absorption index (OAI) ranged between 1.23 and 2.79 g/g. The cold water solubility among the treatments ranged from 52.77% to 69.14%. Hot water solubility across treatments initially varied from 70.16% to 95.26%. The pH of the selected edible tablewares were between 5.19 and 5.53. The moisture content in the edible tablewares ranged from 1.61% to 2.97%. The starch content varied between 50.42 g/100 g and 75.93 g/100 g. The fat content ranged from 6.24 g/100 g to 9.91 g/100 g. The protein content ranged from 8.77 g/100 g to 13.56 g/100 g. The crude fiber content varied from 1.77 g/100 g to 3.673 g/100 g. The total ash content ranged from 1.42 g/100 g to 2.04 g/100 g. The organoleptic evaluation of the selected edible tablewares were conducted during the initial, first, second, and third months of storage. Though the mean scores of all organoleptic parameters slightly decreased throughout the storage, all selected edible tablewares maintained an acceptable level at the end of storage period. The microbial population of the selected edible tableware was examined at the beginning and at monthly intervals for three months. Initially, no bacterial growth was detected. However, bacterial counts ranged from 0.02 x 10⁶ cfu/g to 0.43 x 10⁶ cfu/g in the first month, 0.24 x 10⁶ cfu/g to 0.61 x 10⁶ cfu/g in the second month, and 0.46 x 10⁶ cfu/g to 1.02 x 10⁶ cfu/g in the third month. No fungi were detected initially, after the first month and after the second month. However, by the end of the third month, fungi were observed in a range of 0.01 x 10³ cfu/g to 0.09 x 10³ cfu/g. Yeast growth was not found throughout the storage period. Insect infestation in the selected edible tableware was not detected throughout the storage period. The best treatments from each set of experiment I and experiment II were selected and were incorporated with antimicrobial agents. Curcumin extract was added to the base material of the selected edible tableware in varying percentages (2%, 4%, 6%, 8%, and 10%). Sorbic acid was incorporated to the base material in selected edible tablewares in varying percentage levels (0.02%, 0.04%, 0.06%, 0.08% and 0.1%). The edible tableware without sorbic acid was used as the control (T0). The organoleptic evaluation of the quality enhanced edible tablewares were carried out. Based on organoleptic evaluation and textural properties, from curcumin extract added edible tablewares, the treatments CRT3, CWT2, CCT3, CET2, CFT3, CLT2, CBT2 and CJT2 with total mean score of 8.61,8.53, 8.58, 8.67, 8.55, 8.49, 8.53 and 8.53 respectively, were selected for the further studies. From sorbic acid added edible tablewares, the treatments SRT2, SWT3, SCT1, SET1, SFT2, SLT1, SBT1 and SJT2 with total mean score of 8.91, 8.70, 8.15, 8.49, 8.40, 8.45, 8.67 and 8.55 respectively, were selected for the further studies. The selected treatments were packed in in HDPE covers and were stored for a period of three months under ambient conditions. The following qualities were evaluated initially and at the end of storage period. In curcumin extract added edible tablewares, the moisture content ranged from 1.65% to 3.08%. The starch content initially varied between 52.57 g/100 g and 77.43 g/100 g the fat content ranged from 7.17 g/100 g to 10.21 g/100 g. The protein content ranged from 8.98 g/100 g to 13.97 g/100 g. The crude fiber content varied from 1.94 g/100 g to 4.01 g/100 g. The total ash content ranged from 1.75 g/100 g to 2.97 g/100 g. In sorbic acid added edible tablewares, the moisture content in the selected edible tablewares added with sorbic acid ranged from 1.63% to 2.90%. The starch content of selected edible tablewares added with sorbic acid varied between 51.86 g/100 g and 76.92 g/100 g. The fat content ranged from 6.95 g/100 g to 10.05 g/100 g. The protein content of selected edible tablewares added with sorbic acid, initially ranged from 8.85 g/100 g to 13.77 g/100 g. The crude fiber content varied from 1.83 g/100 g to 3.01 g/100 g. The total ash content of selected edible tablewares added with sorbic acid ranged from 1.58 g/100 g to 2.13 g/100 g. The mean scores for the overall acceptability of selected quality enhanced edible tablewares were above 8.00 throughout the storage. The selected quality enhanced edible tablewares were evaluated initially and during first, second and third month for bacteria, fungal, yeast and insect infestation for a period of three months. The bacterial colonies were not detected initially. An increase in bacterial count were noticed after third month of storage in all the products. Fungi and yeast growth were not found throughout the storage period. Insect infestation in the selected quality enhanced edible tablewares were not detected. The selected quality enhanced edible tablewares were shelf stable without any deterioration upto three months of storage in HDPE covers. Microbial population was considerably low in edible tablewares added with antimicrobial agents. The cost for developed edible tablewares ranged between Rs. 30.50/ 100 g to Rs. 68.25/ 100 g. The edible tablewares developed in this study, as a sustainable alternative to single use plastic and these tablewares were nutritious. From the study, it is evident that highly acceptable edible tablewares could be prepared from locally available resources.
Documentation and quality evaluation of selected traditional foods of central zone of Kerela
(Department of Home Science, College of Horticulture, Vellanikkara, 2009) Aneena, E R; Indira, V
The study entitled “Documentation and quality evaluation of traditional foods of central zone of Kerala” was taken up with the objectives of identifying and collecting information on the various traditional foods of central zone of Kerala and documenting their mode of processing, and evaluating quality characteristics of the selected less used traditional foods. The study was conducted in four districts namely Eranakualm, Thrissur, Palakkad and Malappuram comprising the central zone of Kerala. Senior citizens who possess the details of traditional food items and preparations in each locality were selected as the respondents. The respondents were categorised based on the communities they represent. Details of traditional food habits with respect to preference for traditional foods, the reasons for the preference, frequency of preparation of traditional foods, traditional foods prepared during special occasions, festivals/rituals and during physiological conditions and traditional foods included for breakfast, lunch, dinner, and snacks were collected from the selected respondents. Transition that occurred in the traditional food pattern and in the preparation of traditional foods was also collected. Quality evaluation of selected traditional foods was conducted at laboratory level with respect to chemical constituents, acceptability and microbial growth. The foods were packed in suitable packaging materials and stored under different conditions and the quality evaluation of foods was carried out during storage. Majority of the respondents preferred traditional foods due to their health benefits and palatability. Most of the respondents prepared traditional foods for break fast and lunch and also prepared different traditional snack items. Most of the respondents did not prepare traditional health foods at home due to the laborious procedure involved in the preparation and the commercial availability of these products. Respondents belonging to different communities prepared various traditional foods during special occasions, festivals/rituals and consumed traditional foods during different physiological conditions. Most of the respondents included traditional food items for breakfast and lunch. Changes were observed in the traditional food pattern and traditional foods over different years with respect to ingredients, method of preparation and vessels/ utensils used for preparation. The recent trend of food consumerism was portrayed by the increased frequency of eating out habits, purchase of instant mixes and bakery items. From the traditional food items collected, twelve traditional foods namely inderiyappam, kala kala, kaliyadakka, karinellikka, madhura puttu, manda, muttayappam, niracha pathiri, paniyaram, poruvelangai, rankayyan and vishu katta and three beverages namely, cherunaranga then vellam, inji paneeyam and paanakam which were least used, nutritionally viable and organoleptically acceptable were selected and replicated under laboratory level. Quality evaluation of these foods was conducted initially and during storage. Evaluation of the chemical composition of the traditional foods showed that most of the traditional foods are rich in certain macro and micro nutrients. Organoleptic evaluation of the replicated foods indicated that most of the traditional foods were acceptable to the younger generation. The replicated traditional foods were packed in suitable packaging materials and stored under ambient or ambient and refrigerated conditions for different intervals. Among the different replicated foods inderiyappam, muttayappam, niracha pathiri, rankayyan and vishu katta were highly perishable and could be stored only for a day. The quality attributes of paanakam, cherunaranga then vellam and inji paneeyam also decreased considerably during storage. From the present study, it was found that the selected traditional food items could be replicated under the prevailing conditions without change in their quality aspects. Hence, these technologies should be popularised as an attempt to conserve the traditional cuisines of Kerala.
Food safety and quality control measures
(2005, 2005) Aneena, E R; Indira,V
Medicinal properties and process optimisation for GABA enrichment in rice
(Department of Community Science, College of Agriculture, Vellanikkara, 2023-12-15) Simla Thomas; Aneena, E R
Rice, the grain of life is consumed worldwide and serves as the cornerstone of global food security. Brown rice in its whole form contains various nutritive and bioactive components and has numerous health benefits. Germination is an effective method to enhance the organoleptic, textural and nutritional qualities of rice grains, including functional compounds such as gamma amino butyric acid (GABA). The present study revealed that, GABA content in rice can be enhanced by adopting optimum soaking and germination durations. In GABA enriched rice, the antioxidant, antiproliferative activities, nutritional benefits and sensory qualities were found to be higher than ungerminated rice. The developed processed rice products showed good sensory qualities and retained GABA content. Germination is an effective and low cost strategy to transform rice into a functional food.
Nutritional and antioxidant potential of medicinal rice variety rakthashali
(Department of Community Science, College of Horticulture,Vellanikkara, 2019) Aiswarya Girijan; Aneena, E R
Nutritional profile of preschool children of fisherman
(Department of Home Science, College of Horticulture, Vellanikkara, 2003) Aneena, E R; Usha, V
The present study entitled ''Nutritional profile of preschool children of fishermen community" was conducted among 100 preschool children of 4-5 years age group in the coastal areas ofThrissur district. Information regarding the socio economic conditions of the fishermen community indicated that the majority of them were Hindus. Joint family system was found in most of the families High educational status was an out standing feature observed. Poor housing conditions and living facilities were observed in majority of the households. Majority of the families earned between Rs.1500-Rs.3000.Food consumption survey revealed that all of them were habitual non vegetarians and rice and roots and tubers were the staple foods used. Fish was the most frequently used food item Foods like green leafy vegetables, vegetables, meat and eggs were rarely included in the diet. Dietary profile of preschool children indicated that all the food groups were far below the RDA except for pulses and fish. The nutritional intake was, satisfactory with respect to protein, thiamine and riboflavin Energy intake was found to be below 70 percent of RDA. Other nutrients like calcium, vitamin A and vitamin C were also significantly low. Mild symptoms of vitamin A deficiency as manifested by pigmentation in the eyes is an important feature observed in clinical examination. Majority of them had dental carries due to poor oral hygiene. More than 40 percent of children showed severe height deficit for their age, which may be due to nutritional, and other environmental factors. However, as per weight for age classification most of the children were coming under grade I and grade II malnutrition that had a significant relation with their nutrient intake showing the prevalence of current malnutrition. Distribution of children based on the anthropometric indices also revealed the prevalence of moderate malnutrition among preschool children in this community. The present study reveals that nutritional status of preschool children of fishermen community is not less than the nutritional status of preschool children in other rural poor communities of Kerala.
Quality evaluation of KAU red rice (Oryza sativa L.) varieties
(Department of community science, College of Horticulture, Vellanikkara, 2018) Revathy G Nadh; Aneena, E R
Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products
(Department of Home Science, College of Horticulture, Vellanikkara, 2015) Chandhni, A A; Aneena, E R
The present study entitled „Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products‟ was conducted to evaluate the physical, biochemical, nutritional, cooking and organoleptic qualities of newly released KAU rice varieties. The study also aimed to assess the suitability of these rice varieties for the preparation of selected traditional food products. Milling per cent among rice varieties varied from 64.07 per cent in Prathyasha (MO-21) to 77.83 per cent in Ezhome-2. Vyttila-8 obtained the highest head rice recovery of 57.45 per cent while it was lowest in control variety Jyothi (41.08 per cent). The highest thousand grain weight (20.68 g) and volume weight (14.6 mm3) was observed in Vaishak (PTB-60). Based on the L/B ratio, the grain shape of Ezhome-1, Vyttila-8, Vaishak (PTB-60) and Uma were classified as bold medium. Ezhome-2, Prathyasha (MO-21) and Jyothi varieties were categorised as slender long grains. For most of the physical quality parameters, raw rice of newly released varieties were found to be superior over the control varieties Jyothi and Uma. Newly released rice varieties obtained lower total index for organoleptic qualities than control varieties. Ezhome-2 obtained highest total index for table rice among newly released varieties. Among rice varieties, lowest cooking time of 18.51(Prathyasha (MO-21)) to highest of 24.75 (Ezhome-2) minutes was noticed for obtaining optimum cooked rice. Highest water uptake of 5.74 ml/ g was observed in Ezhome-2 and lowest of 3.3 ml/ g in Jyothi. Control varieties Jyothi and Uma obtained volume expansion ratio of 5.62 and 6.07 respectively, which was higher than that of the newly released rice varieties. Among rice varieties, amylose content varied from 10.20 per cent in Prathyasha (MO-21) to 23.32 per cent in control variety Uma. Gel consistency of different rice varieties was determined and it varied from 27.50 to 145 mm. Cooking qualities of the newly released rice varieties were found to be comparable with that of the control varieties. Among newly released rice varieties, higher grain elongation ratio of 0.90 was noticed in both Ezhome-2 and Prathyasha (MO-21). Maximum keeping quality up to 12.60 hours was noticed in Vaishak (PTB-60) and minimum of 11.24 hours in Prathyasha (MO-21). The moisture content of different rice varieties ranged from 8.5 per cent in Ezhome-2 to 11.6 per cent in Ezhome -1 and Prathyasa (MO-21). The highest total carbohydrate, starch, energy, protein, zinc and phosphorous content was noticed in newly released rice variety Ezhome-2. Fat content in different rice varieties ranged from 0.30 per cent in Ezhome-2 to 0.71 per cent in Vaishak (PTB-60). The highest fibre content of 0.7 g/ 100g was noticed in Ezhome-1. Maximum thiamine content of 0.07 mg/ 100g was noticed in Vaishak (PTB-60). The highest calcium and iron content was noticed in Jyothi and Prathyasha (MO-21) respectively. Newly released rice varieties were found to be superior to control varieties in nutritional qualities. In the case of unroasted rice flour, highest bulk density of 0.73 g per ml was noticed in Ezhome-2 and the lowest of 0.63 g per ml in Jyothi. In roasted rice flour, the highest bulk density of 0.62 g per ml was observed in control variety Uma. The highest water absorption index of 25.46 was observed in unroasted rice flour of variety Jyothi (control) and 25.11in roasted rice flour of Uma (control). Highest water solubility index of 0.78 was observed in unroasted rice flour of Vyttila-8 and the lowest of 0.34 in Ezhome-1. In roasted rice flour the highest water solubility index of 0.81 was noticed in Ezhome-2 and the lowest in Vyttila-8 (0.28). At the end of the 12th day of study the highest synerisis per cent in unroasted rice flour was noticed in Vyttila-8 and that of roasted rice flour in Ezhome-1. Physical properties of rice flour of newly released rice varieties were comparable with that of the control varieties. Evaluation of microbial qualities indicated that at the end of 6th month of storage bacterial count and fungal growth was observed in raw and roasted flour of different rice variety. Yeast was not observed in any of the raw rice and roasted rice flour of different varieties till 5th month of study. Vyttila-8 was found to be the most suitable rice variety for the preparation of rice flakes and unniyappam. The most suitable variety for the preparation of cooked rice and iddli was control varieties Jyothi and Uma respectively. Prathyasha (MO-21) was found to be the most suitable variety for the preparation of appam and ada and is also suited for idli. Vaishak (PTB-60) was the most suitable rice variety for puttu. In the present study, It was observed that newly released red rice varieties were suitable for the preparation of different traditional food products.
Quality evaluation of tannia corm (xanthosoma sagittifolium (L.) schoot) and its suitability for product development
(Department of Community Science, College of Horticulture, Vellanikkara, 2018) Amitha Elias; Aneena, E R
Tuber crops are known as poor man’s crop as it provides cheap food of high calorific value and quality starch. Tannia is an edible root crop belonging to the family Araceae grown in the tropics and sub tropics. Tannia corms are mainly used as planting material and excess corms are left unharvested. Its acridity, poor storage quality, browning reactions and bulkiness limits the use of tannia corms. Through appropriate processing techniques, these problems can be minimised. The present study entitled ‘Quality evaluation of tannia corm (Xanthosoma sagittifolium (L.) Schott) and its suitability for product development’ was conducted to evaluate the nutritional, antinutritional and organoleptic qualities of tannia corm. The study also evaluated the quality aspects of flour, starch powder and an instant soup mix developed using tannia corm. Constituents like moisture, starch, total sugars, carbohydrates, protein, fibre, total ash, acidity, calcium, iron, phosphorus, sodium, potassium, polyphenols, oxalates, in vitro digestibility of starch, in vitro availability of calcium, iron and zinc of the raw tannia corm were analysed. The starch and carbohydrate content of the corm was 30 % and 72 % respectively and the protein content was 8.48 mg/100g. The content of calcium, iron, phosphorus in 100 g of tannia corms were as 8.2mg, 0.42mg, and 40 mg respectively. Organoleptic qualities of cooked rhizomes obtained a mean score of above 7.00 for all parameters. The oxalate content of raw tannia corm was found to be 1.03 g/100g. Various pretreatments were given to tannia corm for reducing the oxalate content and to reduce browning reactions. Organoleptic qualities of pretreated tannia corm flours were evaluated and found that treatment with one per cent potassium metabisulphite (T3) was effective in preventing browning reactions. For all organoleptic quality parameters, the treatment T3 obtained mean score of above 7 and the oxalate content reduced to 0.20 mg/100g Pretreatments like precooking tannia corms for 5 minutes and boiling in water at 900C for 60 minutes was also found to be good in organoleptic qualities. Porridge prepared by T1 (boiling in water at 900 C for 60 minutes) and T2 (pressure 64 cooking for 5 minutes) were obtained mean scores of 6.55 and 7.04 respectively for overall acceptability. But the pretreatments like T4 (), T5, T6, T7, and T8 resulted in products with poor organoleptic qualities. As pretreatments like T4 (Soaking in 2 % citric acid for 30 minutes), T5 (Soaking in 2 % tartaric acid for 30 minutes), T6 (Soaking in 2 % baking soda in cold water for 30 minutes), T7 (Soaking in 2 % ascorbic acid for 30 minutes), T8 (Soaking in 2 % citric acid + 2 % ascorbic acid for 30 minutes) resulted in products with poor sensory qualities, these treatments were found to be not effective in preventing browning reaction hence, tannia corn flour with pretreatment T1, T2 and T3 only were selected for further studies. The nutritional constituents of the selected pretreated tannia corm flours were estimated. The constituents like moisture, starch, total sugars, carbohydrates, protein, fibre, total ash, acidity, calcium, iron, phosphorus, sodium, potassium, polyphenols, in vitro digestibility of starch, in vitro availability of calcium, iron, zinc and oxalate content of the samples were also analysed. From the various pretreatments tried for the selection of flour, the most acceptable treatment was selected for developing instant soup mix. Starch powder was prepared from tannia corm. The shelf life qualities of selected tannia corm flour and starch powder were estimated initially and at monthly intervals. The bulk density of corm flour and starch was found to be 0.63 g per cc and 0.54 per cc respectively. A decrease in water absorption index in corm flour and starch powder were observed after three months of storage. Bacterial count in corm flour was found to be 0.4 ×105 cfu g-1 initially which increased to 2.2×105 cfu g-1 by the end of storage period. The fungal growth was not detected initially in flour but at the end of third month of storage, a fungal count of 1.2×103 cfu g-1 was observed. The fungal growth in tannia corm starch powder was found to be 0.6 ×103 cfu g-1 initially which increased to 1.4 ×103 cfu g-1 at the end of storage. Yeast growth was not detected in corm flour and starch powder initially but a yeast content of 1.2 ×103 cfu g-1 was found at the end of the storage period in the starch powder. There was no considerable change in sensory qualities in both flour and starch powder after three months of storage. 65 An instant soup mix was standardised using different proportions of selected tannia corm flour and corn flour. Treatment with 30 per cent tannia corm flour and 70 per cent corn flour (T8) had the maximum mean score for overall acceptability (7.9). The selected instant soup mix were packed in metallised polyethylene covers (200 gauge) and kept for storage studies for three months. The instant soup mix was found to be shelf stable up to three months of storage. Tannia corms contain good amount of starch, carbohydrate, protein and mineral constituents like sodium, phosphorus, calcium and potassium. Oxalate content and browning reactions were reduced by various pretreatments. The present study found that good quality flour and starch powder could be prepared from tannia corms. Tannia corm flour and starch powder were of good sensory qualities and can be used to prepare acceptable products like instant soup mix. The tannia corm flour and starch powder could be effectively utilised for the development of instant mixes and is very much suited for various food applications.
Standardisation and quality evaluation of millet based composite nutrimixes for adolescents
(Department of community science, College of Horticulture, Vellanikkara, 2017) Reshma, T R; Aneena, E R
Standardisation and quality evaluation of millet based nutri flakes
(Department of Community Science, College of Horticulture , Vellanikara, 2020) Riya K Zachria; Aneena, E R
Standardisation and quality evaluation of millet incorporated nutri waffles
(Department of Community Science, College of Agriculture ,Vellanikkara, 2023-03-16) Riya, P P; Aneena, E R
Waffles are ready to eat foods made from leavened batter or dough that is cooked between two hot plates and is patterned to give a characteristic size, shape and surface impression. The utilisation of millets is restricted due to the non-availability of convenient foods in ready to eat form. Millets can be effectively utilised for developing value added products that can improve the overall diet quality. The present study entitled “Standardisation and quality evaluation of millet incorporated nutri waffles” was conducted to standardise ready to eat millet based nutri waffles and to evaluate organoleptic, nutritional and storage qualities of the developed nutri waffles. Two types of nutri waffles, one based on finger millet flour (FMF) and the other based on pearl millet flour (PMF) were standardised in combination with refined wheat flour (RWF) and tapioca flour (TF). Nutri waffles based on finger millet flour were standardised with different proportions of refined wheat flour. Among different treatments, the treatment T5 (50% FMF + 50% RWF) secured the highest scores for organoleptic evaluation. In finger millet based nutri waffles prepared with tapioca flour (TF), the mean scores and mean rank scores for sensory parameters were the highest for the treatment T2 (80% FMF + 20% TF) and secured a mean score of 8.54 for overall acceptability. Among nutri waffles prepared with pearl millet flour in combination with refined wheat flour (RWF), T3 (70% PMF + 30% RWF) had good sensory qualities. Pearl millet based nutri waffles in combination with tapioca flour (TF), the treatment T4 (60% PMF + 40% TF) secured the highest mean score of 8.47 for overall acceptability. Nutritious millet waffles using a composite flour of 70 per cent pearl millet flour and 30 per cent refined wheat flour were successfully standardised with good sensory qualities. The incorporation of 40 per cent tapioca flour instead of refined wheat flour was also found to be suitable for pearl millet based nutri waffles. These organolepticallybest nutri waffles were prepared and packed in HDPE covers and stored under ambient conditions for three months. The physico-chemical, organoleptic and microbiological qualities of these products were evaluated initially and at monthly intervals for a period of three months. The physico-chemical qualities of the nutri waffles revealed that the NW.1 (50% FMF + 50% RWF) contained 4.43 per cent of moisture, 68.28 g/100 g of total carbohydrate, 6.26 g/100 g of protein, 2.91 g/100 g of total fat, 4.31 g/100 g of total fibre, 39.65 g/100 g of starch, 13.15 per cent of reducing sugar, 115.32 mg/100 g of calcium, 1.23 mg/100 g of iron, 2.14 mg/100 g of sodium and 177.82 mg/100 g of potassium. NW.2 (80% FMF + 20% TF) contained 5.37 per cent of moisture, 60.16 g/100 g of total carbohydrate, 4.60 g/100 g of protein, 3.04 g/100 g of total fat, 5.61 g/100 g of total fibre, 31.66 g/100 g of starch, 14.87 per cent of reducing sugar, 177.11 mg/100 g of calcium, 1.63 mg/100 g of iron, 3.84 mg/100 g of sodium and 242.72 mg/100 g of potassium. The nutritional qualities of pearl millet nutri waffles, NW.3 had 3.11 per cent of moisture, 65.10 g/100 g of total carbohydrate, 7.46 g/100 g of protein, 4.52 g/100 g of total fat, 5.32 g/100 g of total fibre, 35.79 g/100 g of starch, 16.02 per cent of reducing sugar, 15.16 mg/100 g of calcium, 2.33 mg/100 g of iron, 2.27 mg/100 g of sodium and 180.46 mg/100 g of potassium. NW.4 had 6.43 per cent of moisture, 52.33 g/100 g of total carbohydrate, 5.22 g/100 g of protein, 4.10 g/100 g of total fat, 4.62 g/100 g of total fibre, 23.56 g/100 g of starch, 17.04 per cent of reducing sugar, 16.06 mg/100 g of calcium, 1.82 mg/100 g of iron, 4.35 mg/100 g of sodium and 193.12 mg/100 g of potassium respectively. The nutri waffles NW.1 (50% FMF + 50% RWF) and NW.3 (70% PMF + 30% RWF) were compared with refined wheat flour waffles (control) and NW.2 (80% FMF + 20% TF) and NW.4 (60% PMF + 40% TF) were compared with tapioca flour waffles (control) and found that, nutri waffles have better nutritional qualities than their control waffles. The nutritional qualities of nutri waffles slightly changed at the end of the storage period for three months and the mean scores of all organoleptic parameters slightly decreased by the end of the storage. However, all nutri waffles maintained an acceptable organoleptic level at the end of the storage period. The total microbial count observed was within permissible limits at the end of storage. Yeast population and insect infestation were not observed throughout the storage period. The nutri waffles were shelf stable without any deterioration u p t o three months of storage in HDPE covers at ambient conditions. The cost of finger millet nutri waffle incorporated with refined wheat flour (NW.1) was Rs. 19 per 100 g and finger millet incorporated with tapioca flour nutri waffle (NW.2) was Rs. 21 per 100 g. The cost for pearl millet nutri waffle incorporated with refined wheat flour (NW.3) was Rs. 23 per 100 g and pearl millet nutri waffle incorporated with tapioca flour (NW.4) was Rs. 25 per 100 g. The study shows that both finger millet and pearl millet were suitable for preparing nutri waffles. As these waffles were nutritionally superior, these can be popularised as a convenient food and hence there is immensive scope for marketing these nutri waffles in our market.
Standardisation and quality evaluation of nutri spreads
(Department of Community Science, College of Horticulture, Vellanikkara, 2018) Rammya Molu, K; Aneena, E R
Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)
(Department of Community Science, College of Agriculture, Vellanikkara, 2023-03-03) Neha, E S.; Aneena, E R
One of the most popular food groups consumed globally is starchy roots and tuber crops. They provide a diverse range of beneficial nutrients and health advantages as well as add variety to the diet. Worldwide, the primary root and tuber crops occupy around 53.93 million hectares and generate 736.747 million tonnes of production annually. In order to combat food and nutritional insecurity, the present agricultural system must be diversified, and alternative food and feed sources must be sought. Underutilized varieties of certain indigenous crops, particularly tuber crops, may play an essential role in such circumstances. Many indigenous starchy tubers crops still need to be thoroughly researched for their nutritional and health potentials. One such yam species, aerial yams, commonly called Adathappu in Kerala, was once commonly cultivated in Kerala for use as food and medicine. But due to the widespread availability of other commercially dominating tuber crops, it has since lost its prominence. Hence, the current study, "Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)," emphasized evaluating the physicochemical characteristics, bioactive compounds, and therapeutic potential of aerial yam. The study also analysed aerial yam’s suitability for product development with the goal of enhancing nutrition security by utilizing underexplored local food sources. The starch and moisture levels of the aerial yam were found to be 23.80 ± 0.69 g/100g and 67.99 ± 0.77 %, respectively. There were 72.50 ± 0.88 g, 5.01 ± 0.04 g, and 0.31 ± 0.04 % of the macronutrients like carbohydrates, protein, and fat in 100g of aerial yam. The aerial yam detected a crude fiber content of 3.05 ± 0.05 g/100 g. The aerial yam's vitamin C and total ash content were determined to be 3.04 ± 0.05 mg and 1.96 ± 0.34 % per 100 g, respectively. According to the study (100 g) aerial yams contain 535.90 ± 3.96 mg of calcium, 12.96 ± 0.46 mg of iron, 52.40 ± 0.94 mg of phosphorus, and 111.280 ± 4.08 mg/100g of potassium. The aerial yam's in vitro starch digestibility was 53.37 %. Calcium, iron, and phosphorus were available in vitro at 31.47 ± 0.86 %, 64.09 ± 0.94 %, and 59.22 ± 0.73 %, respectively. The amount of tannin, a potent antioxidant secondary metabolite, in aerial yams was high (56.0 ± 0.89 mg/100g). The phytate and oxalate contents of the aerial yam were 5.85 ± 0.47 mg and 11 ± 0.54 mg per 100 g, respectively. The cooked aerial yam's organoleptic aspects were evaluated and found to be acceptable. A great diversity of bioactive compounds with many therapeutic properties were identified by high-resolution liquid chromatography of the methanolic extract of the aerial yam. With the use of in silico molecular docking, the therapeutic potential of the aerial yam in managing various diseases was investigated. Following successful molecular docking, ADMET analysis was performed on all the compounds. Further, the yam extracts were also found to have antioxidant, antiproliferative, and anti-inflammatory potential. The glycaemic index of the yam was found to be 49.53%. Hence, it can be classified as moderate glycaemic food. It was found that by blanching the yams for 3 minutes, followed by dipping in 1% KMS for 15 minutes and drying is the most suitable pretreatment for preparing organoleptically acceptable flour. The selected flour's physico functional characteristics were assessed, and product recovery, oil absorption capacity and bulk density was found to be 50.86, 1.15, and 0.42. Further, the selected yam flour was kept in polyethylene bags of 250 gauge for storage studies and was found to be shelf stable for up to 3 months. Crackers were successfully developed by incorporating 40% of selected aerial yam flour, wheat flour, and other flavour ingredients. The present study found aerial yam to be a good source of various primary metabolites, including calcium, iron, phosphorus, potassium, and crude fiber. Further, in silico and in vitro studies have validated the yam’s antioxidant, anti-inflammatory and anti proliferative potential. Promoting underutilized tubers can also be an excellent alternative for tackling problems like nutritional and food security problems. Value addition and quality evaluation
Value addition and quality evaluation of queensland arrowroot (Canna edulis L.)
(Department of home science, College of horticulture, Vellanikkara, 2014) Simi, M C; Aneena, E R
Tuber crops are known as poor man’s crop as it provides food of high calorific value and quality starch. Queensland arrowroot (Canna edulis L.) belonging to the family Cannaceae, is a perennial herb grown in many countries for its edible starchy rhizome. It is an outstandingly versatile and one of the underutilized crops of tropics. The present study entitled ‘Value addition and quality evaluation of Queensland arrowroot (Canna edulis L)’ was undertaken to evaluate the nutritional, antinutritional and organoleptic qualities of Queensland arrowroot rhizomes. The study also aimed to assess the quality aspects of the flour and starch powder prepared from the rhizomes. Organoleptic and shelf life qualities of the products developed with the flour and starch powder were also assessed. Nutritional and chemical constituents like moisture, protein, starch, total carbohydrate, fibre, calcium, iron, phosphorus, sodium, potassium, vitamin C, carotene, total phenols and oxalates were estimated. Fresh rhizome was rich in various nutrients especially carbohydrate, starch and mineral constituents. Total carbohydrate and starch content of fresh rhizome were 59.8 and 25.8 per cent respectively. Organoleptic qualities of cooked rhizomes obtained a mean score above 7.00 for all parameters. Flour and starch powder prepared from rhizomes were evaluated for various physical, microbial and sensory qualities initially and after three months of storage. The bulk density of rhizome flour and starch powder was found to be 0.74g per cc and 0.69g per cc respectively. Water absorption index (WAI) of rhizome flour and starch powder was 17.59 and 19.64 respectively. Oil absorption capacity (OAC) of rhizome flour was 0.84 g per g. In the case of starch powder it was 0.49 g per g. A decrease in the physical qualities was observed during storage for both flour and starch powder. A gradual increase in the microbial count was observed during storage. Insect infestation was not detected in both flour and starch powder throughout the storage period. High mean scores were obtained for sensory qualities like colour, flavour and texture of rhizome flour and starch powder. Two products namely vattal and murukku were prepared from rhizome flour and ready to use custard powder was standardized using rhizome starch. Vattal and murukku were prepared incorporating rhizome flour and rice flour in different proportions. Ready to use custard powder was also prepared using rhizome starch and corn flour in varying proportions. These products were evaluated organoleptically for different quality attributes using score card. Vattal prepared with 80 per cent rhizome flour and 20 per cent rice flour obtained higher mean scores for different quality attributes. The organoleptic scores obtained for all treatments were above 7 for murukku and the treatment with 30 per cent rhizome flour and 70 per cent rice flour obtained maximum scores for all quality attributes. Different treatments tried for custard powder also recorded high mean scores of above 8 for all quality parameters. Custard prepared exclusively with rhizome starch powder was selected as the most acceptable treatment. The selected products were packed and stored under ambient conditions for a period of three months. Decrease in mean scores of organoleptic parameters and gradual increase in the microbial count was observed during storage. Presence of insects and storage pests were not detected throughout the period of storage. The present study found that Canna rhizomes are rich in various nutrients especially starch, carbohydrate, and mineral constituents like sodium, phosphorus, calcium and potassium. Rhizome flour and starch powder were of good sensory qualities and can be used to prepare acceptable products like vattal, murukku and custard powder. The physiochemical properties of Canna tubers are very much suited for various food applications.