Browsing by Author "Lakshmy, P S"

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Evaluation of fruit quality in banana nendran (Musa AAB)
(Department of Home Science, College of Horticulture, Vellanikkara, 2003) Lakshmy, P S; Indira, V
The study entitled "Evaluation of fruit quality in banana 'Nendran' (Musa AAB)" was undertaken to evaluate the chemical constituents of seven nendran types and their products and also to assess the quality characters of banana products during storage. The nendran types were evaluated for different physical characters like finger weight, finger length, pulp and peel weight, pulp/peel ratio, curvature and angularity. Significant variation in all the physical characters was noted between the nendran types. The chemical composition of raw nendran types also showed significant variation. The nendran types were found to be rich in starch, potassium and phosphorus, but were lower in protein and crude fibre. The nendran type Chengalikodan had the highest mineral, protein and starch content vhcreas Attunendran had the highest value for moisture and vitamin C and Neduncndr.m had the highest crude fibre content. Banana flour were analysed for different nutrients at monthly intervals I()I' a period of three months. The banana flour of all ncndran types was poor in crude fibre. A gradual decrease in all the chemical constituents except moisture content was observed during storage. The banana flour prepared from the ncndran types . Chengalikodan and Nedunendran showed good starch nnd mineral contents. A gradual increase in the' moisture content of chips was observed during storage. The chips prepared from the nendran type Chengalikodan had the lowest and Kaliethan had the highest moisture content at the end of the storage period. The acceptability studies of cooked banana revealed that Attunendran is the best nendran type for table purpose while Chengalikodan was organoleptically the best to prepare chips and porridge. Storage studies revealed a gradual decrease in quality attributes and overall acceptability of chips and porridge. There was a steady increase in the total bacterial and fungal count on storage. The presence of yeast was negligible. The banana flour prepared from the nendran types Attunendran, Changanassery nendran, Manjeri nendran I and Myndoli showed minimum count of total microflora when compared to flours made from other nendran types.
Standardisation and quality evaluation of tempeh and tempeh based instant soup mixes
(Department of the home science, College of Horticulture, Vellanikkara, 2011) Lakshmy, P S; Usha, V
Standardisation of coconut milk enriched yoghurts
(Department of Community Science, College of Agriculture,Vellanikkara, 2025-06-19) Riniya Thaj.; Lakshmy, P S
Yoghurt is a fermented dairy product produced by the action of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on milk. Yoghurt is widely recognised for its rich nutritional profile, health promoting benefits and functional properties that support digestive and immune health. The present study was undertaken to standardise coconut milk yoghurt and to develop fruit pulp incorporated coconut milk yoghurts using mango, guava and sapota. The study also aimed to evaluate the physicochemical, nutritional, organoleptic and shelf life qualities of the selected yoghurts. Coconut milk yoghurts (CMY) were prepared by replacing cow’s milk in different proportions. Ten treatments were evaluated for various organoleptic qualities and were compared with 100 per cent milk yoghurt (control). Yoghurt with 60% coconut milk and 40% cow milk (T6) was the most acceptable treatment with a total organoleptic score of 50.20. It was selected along with the control (T0) for further evaluation over 15 days of refrigerated storage. Both treatments showed a gradual decline in sensory qualities over the storage period. The selected yoghurt treatment T6 had lower moisture (77.78%), acidity (0.61%), water holding capacity (48.21%), viscosity (9800 cP), curd tension (38.50 g), TSS (12.5°Brix), total sugar (8.5%), reducing sugar (3.9%), carbohydrate (4.50 g/100g), protein (2.28 g/100g), vitamin C (0.21 mg/100g), total ash (0.61%), calcium (66.91mg/100g), phosphorus (42.72mg/100g), potassium (64.56mg/100g) and magnesium (6.35mg/100g), while it had higher pH (4.71), syneresis (2.0%), peroxide value (0.80), fat (12.10%), energy (136.02 Kcal) and iron (0.65mg/100g) content compared to control T0. Vitamin A was not detected in either sample. Most parameters showed slight changes during storage; however, the changes in moisture content and water holding capacity were statistically significant, whereas variations in other parameters were not significant after 15 days of refrigerated storage. The selected coconut milk incorporated yoghurt (T6) was enriched with mango pulp (MP), guava pulp (GP) and sapota pulp (SP) in varying levels. One yoghurt from each fruit incorporated variant with the highest organoleptic acceptability score were selected, along with the control (CMY - 60%coconut milk + 40% cow milk), for further studies. Among the mango pulp incorporated yoghurts, treatment T3 (CMY + MP 15%) achieved the highest total organoleptic score of 51.11 and was selected for further studies. Similarly, T3 (CMY + GP 15%) from the guava incorporated, with a score of 50.44, and T4 (CMY + SP 20%) from the sapota incorporated, with a score of 47.40, were also selected and stored at refrigerated temperature for 15 days along with the control for further studies. Incorporation of fruit pulp into yoghurt significantly altered its physicochemical and nutritional properties, enhancing both functionality and nutrient content. Among the fruit incorporated yoghurt variants, sapota yoghurt exhibited the highest values for several parameters, including moisture content (79.96%), pH (4.87), viscosity (10300 cP), peroxide value (0.78 meq/kg), total soluble solids (15°Brix), total sugars (13.6%), reducing sugars (7.8%), energy content (136.99 Kcal), carbohydrates (5.30 g/100g), and fat (11.91%). Mango yoghurt showed the highest acidity (0.56%), curd tension (32.50 g), protein content (2.20 g/100g), and vitamin A (10.5 IU). Guava yoghurt recorded the highest water holding capacity (50.80%) and vitamin C (0.85 mg/100g). These findings highlight the influence of fruit type on yoghurt’s nutritional and functional qualities, offering valuable insights for product development and targeted health benefits. In all treatments, including fruit pulp incorporated and control yoghurts, E. coli, coliforms and fungi were absent throughout the storage period. Yeast was not detected up to the 10th day, but contamination by yeast was observed on the 15th day of storage. The cost of production of selected coconut milk incorporated (CMY - 60%coconut milk + 40% cow milk) yoghurt was 30.00 rupees per 100ml and for fruit incorporated it varied from 32.00 to 36.00 rupees per 100ml. The standardised products represent a novel category of yoghurts with strong potential for commercialisation and diversification, offering valuable opportunities for developing value added yoghurt alternatives
Standardisation of jackfruit and breadfruit incorporated meat analogues
(Department of Community Science, College of Agriculture, Vellanikkara, 2023) Nova, Henna Jemimah Kaila; Lakshmy, P S
In the study entitled "Standardisation of jackfruit and breadfruit incorporated meat analogues", meat analogues using cowpea (CWP), chickpea (CP), tender jackfruit (TJ), breadfruit (BF), wheat gluten (WG), defatted soy flour (DSF) and oyster mushroom flour (OMF) were formulated, developed and standardised. Tender jackfruit and breadfruit incorporated cowpea and chickpea meat analogues were developed in varied combinations of pulse, tender jackfruit or breadfruit and wheat gluten. Defatted soy flour (DSF) and oyster mushroom flour (OMF) were added (5 %) to all the treatments except in controls (T0 - 100 % CWP and T6 - 100 % CP). The developed fresh meat analogue cubes were soft, springy with distinctive texture which in cut surface showed defined interconnected inner framework of its ingredients. Organoleptic evaluation was conducted in which sensory attributes of tender jackfruit and breadfruit incorporated cowpea and chickpea meat analogues were evaluated. From both tender jackfruit and breadfruit incorporated cowpea and chickpea meat analogues, the treatments T5 (40 % CWP + 25 % TJ + 25 % WG + 5 % DSF + 5 % OMF) and T10 (50 % CP + 20 % TJ + 20 % WG + 5 % DSF + 5 % OMF); T4 (50 % CWP + 20 % BF + 20 % WG + 5 % DSF + 5 % OMF) and T11 (40 % CP + 25 % BF + 25 % WG + 5 % DSF + 5 % OMF)were selected respectively as best treatments based on their organoleptic evaluation scores. The selected treatments along with their controls were evaluated for their quality attributes such as nutritional studies, in vitro investigations and shelf life studies. The range of moisture content in the meat analogues was from 9.25 to 10.62 per cent. Meat analogues of this study were observed to contain total carbohydrate, protein, total fat, total ash and fibre content in the range of 32.46 to 53.29, 20.79 to 38.03, 1.06 to 1.92, 2.92 to 5.55 and 2.23 to 7.30 g 100-1 respectively. Proximate analysis also showed that meat analogues were abundant in minerals such as calcium, phosphorous, sodium, potassium, magnesium, iron and zinc whose contents ranged from 80.25 to 94.67, 255.62 to 325.46, 23.52 to 74.43, 510.49 to 631.50, 103.64 to 181.69, 4.17 to 5.73 and 3.1 to 3.96 mg 100g -1 respectively. The protein in vitro digestibility of meat analogues was in the range of 62.12 to 80.30 per cent. High in vitro protein and mineral availability in most of the treatments was observed in tender jackfruit and breadfruit incorporated meat analogues compared to the controls. The in vitro availability of minerals such as calcium, phosphorous, sodium, potassium, magnesium, iron and zinc of the selected treatments and the controls was in the range of 34.43 to 87.62, 47.62 to 71.43, 57.66 to 77.20, 62.54 to 82.85, 54.40 to 63.73, 52.40 to 73.32, 55.89 to 64.28 per cent respectively. The selected meat analogues and the controls were packed in food grade HDPE covers (250 gauge) and were stored at both ambient and refrigerated temperature for a period of three months. Organoleptic evaluation of meat analogues at monthly intervals showed that meat analogues stored under refrigerated condition showed better sensory qualities than their ambient stored counterparts throughout storage. The meat analogues stored at ambient and refrigerated storage were analysed for their nutritional and in vitro aspects. In both the storage conditions, an increase in the moisture content was observed on storage. In both the storage conditions, a general change in the total carbohydrate content, protein, total fat, total ash, fibre and minerals was observed. However, this change was less in most of the treatments under refrigerated storage when compared to ambient storage. Protein in vitro digestibility and in vitro availability of minerals such as calcium, phosphorous, sodium, potassium, magnesium, iron and zincshowed a general change in all the treatments. Meat analogues stored in refrigerated condition also showed a change in their protein in vitro digestibility and in vitro mineral availability after storage but this change difference was not significant in most of the meat analogues. A gradual increase in microbial count was detected on storage but the increase was very meager. However, the respective viable counts were lower in treatments of meat analogues stored under refrigerated condition against ambient condition. During storage of three months, insect infestation was not observed in any of the different treatments of meat analogues stored in both ambient and refrigerated condition. In the present study, among the organoleptically selected the treatments T5 (40 % CWP + 25 % TJ + 25 % WG + 5 % DSF + 5 % OMF) and T11 (40 % CP + 25 % BF + 25 %WG + 5 % DSF +5 % OMF) were nutritionally superior with higher protein and fibre content and therefore are considered the best treatments from tender jackfruit and breadfruit incorporated meat analogues respectively. The cost of production of the selected meat analogues and their controls ranged from Rs. 34.00 to 60.00/ 100g in the selected treatments of meat analogues. The current research found that meat analogues with improved organoleptic properties, nutritional profiles, and shelf stability could be developed using indigenous plant foods such as tender jackfruit and breadfruit, which could be a better, healthier, more cost effective and versatile alternative to other commercial meat analogues and meat.