Browsing by Author "Saranya, S"

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Biocontrol of cowpea aphid aphis craccivora(koch) using entomopathogenic fungi
(Department of Agricultural Entomology, College of Horticulture, Vellanikkara, 2009) Saranya, S; Ushakumari, R
Development and quality evaluation of enriched moringa (Moringa olerifera Lam) based soup mixes (ESM)
(Department of home science, College of agriculture, Vellayani, 2012) Saranya, S; Rari John, K
The study on “Development and quality evaluation of enriched moringa (Moringa oleifera) based soup mixes (ESM)” was carried out with the objective to develop enriched moringa based enriched soup mixes and to evaluate organoleptic, functional, nutritional and shelf life quality. Moringa fruit pulp and moringa leaves were selected as base materials for the study. Two processing techniques viz drying-blending and pulping-dehydration were adopted for the development of soup mixes. In drying- blending method the moringa fruit pulp, moringa leaves, tomato and onion were dried separately at 700C for 4-8 hours, powdered, blended together with other ingredients such as soya flour, milk solid and corn flour in different proportions. In pulping- dehydration method the moringa fruit pulp, moringa leaves, tomato and onion were made into pulp using a mixer grinder and dehydrated in the dryer at 700C for 7-8 hours. The dried pulp was powdered, sieved and blended with other ingredients. The base materials (moringa pulp and moringa leaves) were added in the soup mixes with different proportions (30, 35 and 40). Four combinations of ESM were developed by using organoleptic and preference score from three combinations of the four treatments. P1 C1 - Moringa pulp alone incorporated combination (Drying and blending) P1 C2 - Moringa pulp with leaf incorporated combination (Drying and blending) P2 C1 - Moringa pulp alone incorporated combination (Pulping and dehydration) P2 C2- Moringa pulp with leaf incorporated combination (Pulping and dehydration) Organoleptic qualities of the ESM such as appearance, colour, flavour, texture and taste were assessed by a panel of ten judges using score card. The sensory evaluation revealed that moringa alone incorporated combination formulated by using drying and blending method were scored highest value in almost all attributes and the other three combinations were also good. The chemical composition such as moisture, acidity, total ash, peroxide value and fiber were analyzed in the ESM samples. In the case of moisture and acidity per cent, the P2 C2 (moringa pulp with leaf incorporated combination using pulping and dehydration method) recorded highest value. The total ash content of the ESM was equal in moringa pulp with leaf incorporated (drying and blending) and in moringa pulp alone incorporated (pulping and dehydration) combinations. The formulated ESM samples were not recorded any peroxide value; it indicates that they are good in quality. The fiber content was high in moringa pulp with leaf incorporated combinations for both the two processing techniques. Nutritional qualities of the developed ESM such as energy, protein, carbohydrate, beta carotene, vitamin C, iron, calcium, sodium and potassium were also analyzed. Energy, protein, carbohydrate, calcium and potassium showed significant difference between the treatments and also between the processing techniques and combinations. Beta carotene, vitamin C and sodium content were found higher in moringa pulp with leaf incorporated combinations. Iron content of the ESM samples did not show any significant difference between the treatments, processing techniques. The developed ESM samples were packed and kept for shelf life studies for three months at ambient condition. The moisture and acidity values were increased from first month to three months (90 days). But these values were increased only within the limit. The peroxide content was not observed up to second month of storage. There after negligible value of peroxide was recorded in the soup mixes. The microbial growth was not observed during the storage period. The microbial count was found only at the 90th day, the negligible number of bacteria was found only in the moringa pulp with leaf incorporated (pulping- dehydration) combination. The consumer preference study was also conducted among fifty consumers selected at random revealed that more people preferred the moringa pulp alone incorporated (drying- blending process) combination. And the other three combinations were also good in quality. The cost of the production of 100g of formulated ESM was ranged between Rs. 52- 59/-. Results of the findings confirm that P1 C1 (moringa alone incorporated using drying and blending process) showed best in organoleptic and consumer preference parameters. Among the two processing technique drying and blending process was good in organoleptic qualities, nutritional and chemical parameters.
Development and quality evaluation of microencapsulated banana pseudostem juice powder
(Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2016) Saranya, S; Sudheer, K P
Banana pseudostem, often discarded after the harvest of bunch is very good for health. Its disposal in the field lead to unhygienic surroundings and environmental pollution. Juice from banana stem is a well-known remedy for urinary disorders. But the major problem associated with the pseudostem juice is its perishability and immediate browning reactions which lead to reduction of its acceptability by consumers. Considering these facts, a study was undertaken to obtain powdered products from pseudostem juice. The intention of the study was to develop a process protocol for microencapsulated banana pseudostem juice powder, standardisation of the spray drying parameters, and quality analysis of developed product. Three powder based products were developed from banana pseudostem juice by spray drying technology. Product-I comprised of pseudostem juice-sugar combination with ginger as flavourant. Product-II consists of a blend of banana pseudostem and horse gram with ginger extract. However, the third product from banana pseudostem juice was fortified with milk, horse gram extract and cardamom flavour. The process parameters were optimised as inlet temperature of 180ºC and outlet temperature of 65-68ºC for product-I & II, whereas inlet air temperature of 185°C and outlet temperature of 74-92°C were chosen for Product-III. The feed pump rpm of 15 and main blower rpm of 1800 were kept constant for developing all three products. The physicochemical characteristics, reconstitution and flow properties were determined. Standardised products were stored in aluminium pouches and quality parameters of product-I and II were analysed up to six months at an interval of two months and Product- III was stored up to three months for verifying its stability during storage. Based on quality analysis and sensory evaluation, best samples were selected from product-I, II and III i.e., T6-180°C (15% sugar + 25% maltodextrin + 56% pseudostem juice), T6-180°C (25% maltodextrin + 30% horse gram extract + 43% pseudostem juice), and T12-185°C (50% milk + 30% horse gram extract + 20% pseudostem juice), respectively. Cost analysis of the products was done and cost of production of one kilo gram was estimated as Rs.195/-, Rs.208/- and Rs.243/- for product I, II and III, respectively.