Browsing by Author "Anitha Chandran, C"

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    Development and quality evaluation of fruit spreads from avocado (Persea americana Mill.)
    (Department of Community Science, College of Agriculture, Vellayani, 2019) Meera, M V; Anitha Chandran, C
    The present investigation titled “Development and quality evaluation of fruit spreads from avocado (Persea americana Mill)” was conducted at the Department of Community Science, College of Agriculture, Vellayani during 2017-2019. The objective of the study was to study the effect of pre-treatments on quality parameters of avocado cultivars and to develop fruit spreads from avocado and their quality evaluation. Avocado cultivar commonly found in the households of Wayanad namely Purple Hybrid was utilized for the study. Matured fruits were collected from Regional Agricultural Research Station,Wayanad. The avocado pulp was pre-treated independently and in combination with different pre-treatment methods viz., blanching, sugar syruping, honey, brine solution, citric acid and KMS to select the best pre treatment method organoleptically for the development of sweet and spicy spreads . The best pre-treatment methods identified for the development of sweet spread was, citric acid + KMS + sugar (T5) blend in the ratio of 0.25:0.1:100. The citric acid + KMS + salt (T6) in the combination of 0.25:0.1:10 was selected organoleptically for the development of spicy spread. For the development of sweet avocado spread, variation in addition of cocoa powder (adjunct) was done keeping the avocado pulp as constant. The best combination among the 5 treatments in both sweet and spicy spread was selected based on sensory evaluation using nine point rating scale. Sweet avocado fruit spread T3 with Pulp(100g):Cocoa powder(30g):Sugar(100g):Citric acid(0.1g) and KMS(0.25g) was selected organoleptically as the best spread among the five treatments. Based on the organoleptic evaluation the treatment T5 with Pulp (100g): PepperPowder(3g):Salt(2g):TomatoPowder(5g):MintPowder(1.5g):Citricacid(0.1g):KMS(0.2 5g) was selected as the superior blend for the development of spicy avocado spread. The result of chemical and nutrient analysis of sweet avocado fruit spread revealed that it contain Carbohydrate(11g/100g), Total sugars(1.8g/100g), Reducing sugars(0.6g/100g), Dietary fiber(6.89/100g), Protein(3.1g/100g), Total fat(42g/100g),Calcium(0.238mg/100g),Iron(0.72mg/100g),Potassium(432mg/100g),Sodium( 6.3mg/100g),Total minerals(1.45g/100g), Betacarotene(140mg/100g), Vitamin iv C(7.32mg/100g), Total phenolic content(81.4mg/100g),Total antioxidant activity(423mg/100g). Chemical and nutrient analysis of spicy avocado fruit spread showed that itcontainedCarbohydrate(8.18g/100g),TotalSugars(0.98g/100g),Reducingsugars (0.78g/100g),Dietaryfiber(6.12g/100g),Protein(3.9g/100g),Totalfat(57g/100g), Calcium(0.267mg/100g),Iron(0.97mg/100g),Potassium(482mg/100g),Sodium (7.3mg/100g),Totalminerals(2.06g/100g),Betacarotene(265mg/100g),VitaminC (19.1mg/100g),TotalPhenolicContent(78mg/100g)withanAntioxidantActivity(520mg/100g). The nutrient constituents of sweet and spicy avocado fruit spreads were compared with respect to the nutrient constituents of raw avocado fruit.Chemical composition of raw avocado fruit contained Carbohydrate(8.53g/100g), Total sugars(0.3g/100g), Reducing sugars(0.2g/100g), Dietary fiber(6.7g/100g), Protein(2g/100g), Total fat(19.4g/100g),TSS(60brix), Calcium(12mg/100g), Iron(0.55mg/100g), Potassium(345mg/100g), Sodium(5.5mg/100g), Total minerals(1.22g/100g), Beta carotene(417mg/100g), Vitamin C(6mg/100g), Total phenolic content(20.45mg/100g), Total Antioxidant Activity(340mg/100g. The shelf stability of the developed avocado fruit spreads were assessed by storing the fruit spreads in glass bottle, plastic bottle and polyethylene bags at ambient and refrigerated condition. The acidity, moisture, peroxide value and microbial count were determined initially and at weekly intervals. During the shelf life studies, it was observed that acidity, moisture, peroxide value and microbial count show significant changes with respective to packaging material and temperature. The acidity,moisture,peroxide content was observed higher in sweet and spicy avocado fruit spread stored in polyethylene bags at ambient temperature and the lowest content of was observed in sweet and spicy avocado fruit spread stored in glass bottle at refrigerated temperature. Consumer acceptance study revealed that sweet spread (T3) had a score of 8.5 and spicy spread (T5) had a score of 7.56 .The cost of products were Rs.550/Kg and Rs.600/Kg for sweet and spicy fruit spreads respectively.Avocado being a perishable fruit with poor shelf life qualities, cannot be utilized for the development of shelf stable products.The present iv study highlighted that sweet and spicy avocado fruit spread with high consumer acceptability can be developed, branded and marketed successfully
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    Development of nutraceutical yoghurts fortified with herbs
    (Department of Community Science, College of Agriculture ,Vellayani, 2024-08-05) Jyothika, S; Anitha Chandran, C
    The study entitled “Development of nutraceutical yoghurts fortified with herbs” was conducted at the Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram during the period of 2021-2023. The objective of the study was to develop herb fortified yoghurts from different types of herbs and to determine its chemical and nutritional composition, as well as to study the storage stability. Hence, five herb fortified yoghurts namely mint yoghurt, coriander yoghurt, aloe vera yoghurt, tulsi yoghurt and oregano yoghurts were developed. For the purpose of the study, homogenized toned milk with 3g of fat content was selected. Fresh herbs viz; Mint, Coriander, Aloe vera, Tulsi and Oregano were selected for the preparation of the herbal yoghurts. The herbal yoghurts were prepared by the standardized procedure reported by Trivedi et al. (2014) with specific modifications. Standardization of yoghurt in different proportions of each herb extract viz 12, 14, 16, 18 and 20 per cent were blended with milk, sugar, salt and yoghurt cultures. The proportions of milk, herbal extract and yoghurt cultures were kept same for all the treatments viz., T1 (88:12:2), T2 (86:14:2), T3 (84:16:2), T4 (82:18:2), T5 (80:20:2) and control (100:0:2). The amount of added sugar (6g) and a pinch of salt (0.15g) were made as constant in all the treatments except the control. Yoghurt cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) were used for inoculation. The best proportion from each herbal yoghurts were identified based on sensory scores. Sensory assessment of herbal yoghurts displayed remarkable difference in appearance, colour, aroma, texture, taste and overall acceptability of the treatments. The best treatment selected from mint yoghurt was (T3M) with 16% extract, coriander yoghurt (T4C) with 18%, aloe vera yoghurt (T5A) with 20%, tulsi yoghurt (T2T) with 14% and oregano yoghurt (T3O) with 16%. The best selected treatments along with the plain yoghurt were subjected to nutritional analysis and stored at refrigerated temperature of 4°C for further analysis. The changes in physiochemical properties and microbial profile were studied on every 3 days interval for two weeks. The consumer preference through sensory evaluation of fresh herbal yoghurts were studied. Among the selected herbal yoghurts, coriander yoghurt got highest energy (45.73g/100g), vitamin C (2.26mg/100g) and vitamin A (0.76mg/100g). Aloe vera yoghurt obtained higher carbohydrates (4.44g/100g). Tulsi yoghurt scored maximum amount of 100 total antioxidant activity (0.46g/100g), while mint yoghurt got highest amount of iron content (1.88mg/100g). The highest crude fiber (0.74g/100g), total phenol (0.71g/100g), calcium (241mg/100g), potassium (550.18mg/100g), phosphorus (205.44mg/100g) and magnesium (300.15mg/100g) were found in oregano yoghurt. During the storage study, the physiochemical properties like acidity, moisture, peroxide value, syneresis showed gradual increase in all the herbal yoghurts, while pH and total soluble solids gradually decreased. On the fifteenth day of storage, oregano yoghurt had higher acidity (1.57%) and also had lower pH (4.19) among all other herbal yoghurts. The tulsi yoghurt was noted with higher percentage of moisture content (87.41%) and higher percentage of syneresis (14.61%). The higher amount of peroxide value of 2.25 mEq/kg and lower total soluble solids (7.88°B) was found in the coriander yoghurt at the end day of storage. In the microbial study, bacterial colonies were found from the initial day and decreased during storage period, whereas yeast colonies were found to be appearing from the third day onwards and observed to be decreasing when storage period increases. No mould and coliform were present throughout the storage study. Sensory evaluation for consumer preference shows that, tulsi yoghurt got highest consumer acceptability for its appearance, colour, aroma, texture and overall acceptability. The appearance of oregano yoghurt and tulsi yoghurt was found to be on par, while taste was found to be excellent for oregano yoghurt. Cost of production for one kg herbal yoghurts is Rs 190 for T3M, 200 for T4C, 150 for T5A, 170 for T2T and 180 for T3O respectively. The result of the present study “Development of nutraceutical yoghurts fortified with herbs” highlighted that herb fortified yoghurts contain increased nutrients than the plain yoghurt. All herbal yoghurts were good in nutrient composition, even though oregano yoghurt was found rich in more nutrients. The infusion of herbs adds unique and refreshing flavors to yoghurts. Developed yoghurts are packed with probiotics for gut health and found enriched with the unique properties of herbs, which supports digestion, boosts immunity, and enhances overall well-being. Herbal yoghurt production promotes sustainable herb cultivation, supports the dairy industry with increased milk demand, and encourages home yoghurt preparation using simple technology, thereby enhancing women's socio-economic empowerment.
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    Nutritional profile of middle aged women of below poverty line (BPL) families with special reference to micronutrients
    (Department of Home Science, College of Agriculture, Vellayani, 2005) Anitha Chandran, C; Chellammal, S
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    Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders and investigating its potential in Cancer cell lines
    (Department of Community Science, College of Agriculture, Vellayani, 2019) Archana, L; Anitha Chandran, C
    The research work entitled “Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders, and investigating its potential in cancer cell lines.” was conducted at College Of Agriculture, Vellayani during 2017-2019, with the objectives to ascertain bioactive compounds in fresh fruits and freeze dried powders of avocado (Persea americana Mill.) cultivars and to investigate anti proliferation activities of freeze dried powder in cancer cell lines. Four cultivars selected for the study were Pollock, Kallar Round, Purple Hybrid and Fuerte. Quantitative estimation of phytochemicals showed that, glutathione content of fresh avocado fruits was in the range of 15.3mg/100g-18.3 mg/100g and was found to be higher in the cultivar Pollock (18.33mg/100g) and which was on par with Fuerte (18.13mg/100g). Folic acid, vitamin E, total carotenoids and total phenol content were observed in fresh fruits of avocado cultivars to be in the range of 79.30mg/100g-80.33mg/100g, 2.04 -2.52mg/100g, 2.55/100g-2.94mg/100g, and 12.24mg/100g -13.84mg/100g respectively. The Cultivar Pollock recorded highest content of folic acid (18.33mg/100g), vitamin E (2.52mg/100g), total carotenoids (2.94mg/100g) and total phenol (13.84mg/100g).Vitamin K and total phytosterols present in the four cultivars were in the range of 0.013mg/100g-0.019mg/100g and 62.30mg/100g-68.60mg/100g respectively. Lutein content was found to be more in the cultivar Fuerte (0.206mg/100g). Purple Hybrid was found to be superior in the case of total flavonoid content (21.07mg/100g). Mineral analysis of fresh fruits of avocado cultivars revealed that iron content was found to be higher in Fuerte (0.403mg/100g). Calcium, sodium, potassium, magnesium, zinc and selenium contents were found to be more in Pollock (9.3mg/100g, 6.12mg/100g, 394.47 mg/100g, 22.20mg/100g, 0.473mg/100g and 0.500μg/100g respectively). The cultivars Pollock and Fuerte contained the same amount of copper (0.146mg). Phosphorus content was found to be almost the same in all the four cultivars noted in the range of 32.13/100g-34.90mg/100g. In the case of total antioxidant activity in fresh avocado cultivars, Pollock was found to be superior (234.50mg/100g) and was found to have no significant difference with Purple hybrid (230.66mg). The findings revealed that the cultivar Purple Hybrid had the highest DPPH radical scavenging activity with an IC50 value of 34.03µg/ml. Higher Hydroxyl radical scavenging activity was noted in the in the cultivar Kallar Round (27.03µg/ml) and the lowest Hydroxyl radical scavenging activity was observed in the cultivar Pollock (38.86µg/ml). Super oxide radical scavenging activity (IC50) was observed to be higher in the cultivar Kallar Round (12.12µg/ml). Estimation of phytochemicals in freeze dried powders showed more glutathione content in Pollock (45.50mg/100g). Folic acid, vitamin K and lutein content in freeze dried form of the four avocado cultivars ranged from 180.70mg/100g-197.90mg/100g, 0.179mg/100g-0.185mg, and 0.423mg/100g0.503mg/100g respectively. Total phytosterols was found to be more in Kallar Round (173.80mg/100g) and Total flavonoid content was found higher in Pollock (45.27mg/100g) and Purple Hybrid (45mg/100g).The carotenoid content was observed higher in the cultivar Pollock (8.15mg/100g) and which was found to be on par with Purple Hybrid (8.07mg/100g). Mineral estimation in the freeze dried form of avocados highlighted the iron content to be higher in Fuerte (2.87mg/100g). Calcium content was in the range of 104mg/100g-142.5mg/100g and was found to be higher for Purple Hybrid and lower for Pollock. Sodium content was found to be higher in Purple Hybrid (14.40mg/100g). Phosphorus and Magnesium contents were found to be more in Pollock (76.07mg/100g and 42.13mg/100g respectively). Potassium content was found to be superior in Purple Hybrid (623mg/100g) and was on par with Pollock (622.76mg/100g) and Kallar Round (618.76mg/100g). Zinc content was found to be higher in the cultivar Kallar Round (4.66mg/100g) and less in Fuerte (2.11mg/100g). Copper and selenium contents were found to be almost same in all the four cultivars and in the range of 3mg/100g-3.23mg/100g and 8.07µg/100g-8.90μg/100g respectively. Total antioxidant activity was observed to be superior in the freeze dried powder of the cultivar Pollock (461.90mg/100g) and possessed no significant difference with Purple hybrid (460.33mg/100g). The findings revealed that the cultivar Purple hybrid had the highest DPPH radical scavenging activity with an IC50 value of 90.80µg/ml. Regarding the IC50 values for hydroxyl radical scavenging activity of freeze dried avocado cultivars, highest activity was noted in the freeze dried powder of Fuerte (69.25µg/ml). Lowest activity was observed in the freeze dried powder of Pollock (86.60µg/ml). Super oxide Radical Scavenging Activity (IC50) was observed higher in the freeze dried powder of Fuerte (24.47µg/ml). Based on the assessment of phytochemicals, minerals and antioxidant activities in fresh and freeze dried avocado powder, Pollock was found to be the superior cultivar. Hence freeze dried fruit powder of the cultivar Pollock was selected for cell line study. Cytotoxicity of freeze dried powder of Pollock was estimated by MTT assay on Human colon cancer cells (HCT 116). Assay was done with different concentrations of avocado extract (10μg, 20μg, 50μg, 100μg, and 200μg). Growth inhibition noted were, 27 %, 30 %, 33%, 45 %, and 71 % for 10 μg, 20 μg, 50 μg, 100 μg and 200 μg respectively. Percentage of viable cell decreased with increase in extract concentration while percentage cytotoxicity increased with increase in concentration of avocado extract. 50 % growth inhibition (GI50) of cancer cells were shown at 120μg/ml of fruit extract. 29 percent of cells were found to be viable after exposure of extract (200μg). Recordings of the present study revealed that avocado fruit contains many bioactive components such as glutathione, folic Acid, vitamin K, vitamin E, lutein, carotenoids, phenols, phytosterols, and flavonoids which possessed potent antioxidant activities. Among the fresh and freeze dried form of avocado cultivars, Pollock was found to be superior and had noticeable anti-carcinogenic properties Findings of the present study add to the growing evidence, supporting the promising role of avocado fruit as an anti-cancer agent. Therefore, avocado fruit may represent a valuable therapeutic fruit for the treatment of cancer.
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    Quality analysis of papaya (Carica papaya L.) varieties and product development
    (Department of Home Science, College of Agriculture, Vellayani, 2000) Anitha Chandran, C; Soffi Cheriyan
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    Quality evaluation of avocado (Persea americana) cultivars and suitability of fruit powder for culinary preparations
    (Department of Community Science, College of Agriculture Vellayani, 2018) Subha S Nair; Anitha Chandran, C