Browsing by Author "Soumya, P S"

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    Development and quality evaluation of a jackfruit based nutri flour
    (Department of Community Science, College of Agriculture, Vellanikkara, 2022) Soumya, P S; Suma Divakar
    The study entitled “Development and quality evaluation of a jackfruit based nutri flour” was carried out at the Department of Community Science, College of Agriculture, Vellayani, during the period 2018-2021. The main objectives of the study were to formulate and standardize a jackfruit based nutri flour comprised of all the edible parts of the fruit and to evaluate its qualities and invitro therapeutic efficacy. Jackfruit cv. Koozha and varikka based nutri flour was developed on the basis of glycemic index of the various parts of the fruit. Raw jack fruits (12 weeks maturity) were selected. Weight of bulbs, perigones, seeds, rind, core and testa were recorded separately to get the final yield, wet and dry weight, moisture percentage, processing loss and dry matter percentage of the product. The order of glycemic index of jackfruit parts were observed as KJRF˃ KJTF ˃VJTF ˃VJRF ˃ KJPF ˃ VJPF ˃KJCF ˃VJCF ˃ KJBF ˃KJSF ˃ VJBF ˃VJSF. The major flour was constituted with greater percentage of fruit parts with low glycaemic index (50 – 60 %) and 40 % was formed by other components in different proportions. Ten formulations of nutri flour and control were evaluated for their sensory qualities. For these three popular breakfast dishes like “puttu”, “ada” and “oratti” were developed. On the basis of analysis of mean scores of sensory parametersF9 was selected as the best combination. Among the three products based on overall acceptability scores ‘oratti’ was found to be more acceptable. Analysis of functional quality revealed that nutri flour had lower swelling power (7.65g), solubility (1.48%), water absorption capacity (4.36%) and bulk density (1.04g/ml) compared to jackfruit bulb flours. The proximate composition of carbohydrate (31.59 g/100g), protein (7.03g/100g), dietary fiber (13.58 g/100g) were significantly high in nutri flour compared with koozha and varikka bulb flours. The moisture content of nutri flour was lower (0.96%), than koozha jackfruit bulb flour and varikka jackfruit bulb flour (1.28% and 1.39%) respectively. The mineral content such as, total minerals (0.98g), calcium (114.32mg), phosphorus (47.92mg), sodium (10.21mg), potassium (418.10mg), iron (1.67mg), manganese (1.59mg), copper (0.457mg) and zinc (0.923mg) content were higher in nutri flour in comparison to koozha and varikka jackfruit bulb flours. The nutraceutical components like phenol (3.03mg) phytic acid (166.77mg), tannin (19.45mg), β carotene (65.98 μg) and antioxidant content (35.85 μg) was significantly higher in nutri flour compare to koozha and varikka jack bulb flours. The developed jackfruit nutri flour formulation (F9) was packed in metallised laminated pouches and kept for storage studies under ambient conditions for a period of six months storage. During the storage period moisture content, microbial profile and organoleptic qualities were found to be acceptable. To reduce the level of oligosaccharides and to increase the starch digestibility the flour was fermented with Saccharomyces cerevisiae @ 5g/kg for 8hrs. In HPLC analysis, at a retention time of 6.93 minutes standard stachyose, untreated and treated nutri flour. Nutri flour treated with Saccharomyces cerevisiae @ 8 hrs was found to be low in oligosaccharides compared to control. In vitro starch digestibility was significantly high in yeast treated nutri flour (82.81%) when compared to untreated nutri flour (54.84%). Anti-diabetic activity of nutri flour was investigated through α-glucosidase and α-amylase inhibitory activity, by using different solvents. A maximum inhibitory activity was observed in petroleum ether extracted of nutri flour at a concentration of 100 μg/mL in α -amylase (47.17%) and α -Glucosidase (63.93%) enzymes. Hypolipidemic activity of nutri flour showed, highest inhibition percentage with petroleum ether (78.06%) and lowest with distilled water (39.53%). Hepato protective effect of nutri flour was higher in cells treated at 50% concentration. From the above study, it can be concluded that jackfruit based nutri mix has hypoglycemic, hypolipidemic as well as hepatoprotective properties. The nutri mix is formulated from all edible parts of jackfruit, which adds on to the therapeutic value of the product. The entire fruit utilization answers the answers the problem of environmental contamination with these underutilized fruit parts.
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    Quality evaluation of value added products with marine and fresh water fish
    (Department of Home Science, College of Horticulture, Vellanikkara, 2009) Soumya, P S; Usha, V
    Fish is recognized as an excellent source of protein, containing all the ten essential amino acids in desirable concentrations for human beings and available at cheaper rate. The present study, on “Quality evaluation of value added products with marine and fresh water fish” was aimed at evaluating the nutrients and developing products from four fish varieties namely pink perch (Nemipterus raponicus) and silver belly (Gerres filamentoses) belonging to marine species and tilapia (Tilapia mossambica) and katla (Catla catla) of fresh water species. Thus, in addition to the role of income generation, value addition helps to increase the acceptability of the fishes which are presently under utilized. The fresh fish varieties were analysed for chemical constituents like moisture, fat, protein, calcium, phosphorus, iron, vitamin A and peroxide value. Marine fish were found to be rich sources of calcium, phosphorus iron and fat, whereas fresh water fish were rich in protein and vitamin A. Fat content was comparatively low. Yield of fish muscle was found to be high in fresh water species like katla (78 per cent) and tilapia (75.5 per cent). Higher peroxide value was observed in marine varieties. The fish products like cutlet and stick were prepared following standard procedures and were packed in polythene covers and stored for a period of two months. The peroxide value of the products were found to increase with the storage period with significant variation. Products made out of pink perch had the highest peroxide value throughout the storage period and the lowest was in silver belly. Organoleptic evaluation of the products were carried out using a 9-point hedonic scale. Qualities such as appearance, colour, flavour, texture and taste of the developed products were evaluated for a period of two months at fortnightly intervals. The sensory qualities were found to decrease during storage with significant variation. Fish cutlets and sticks made of katla fish had the highest acceptability throughout the storage period. Microbial enumeration of the products revealed that there was a gradual increase in the microbial population with the storage period. Maximum bacterial count was in cutlets made of pink perch initially (1.33x105cfug-1) and finally (10.66 x105cfug-1). Minimum bacterial load was for katla. There was no significant variation in the bacterial load of fresh water fish cutlets but significant variation was observed in marine fish cutlet with pink perch showing significantly high bacterial load. Fungal population was detected in cutlets after 15th day of storage without any significant variation, but after 30 days, cutlet made of pink perch showed significantly high fungal population. Maximum yeast population was also in pink perch cutlet (2.66x103cfug-1) In fish stick also after 60 days of storage, bacterial count was maximum in pink perch (9.00x105cfug-1), fungal count and yeast count 7.33x103cfug-1 and 2.00x103cfug-1 respectively. The shelf life of the products with acceptable maximum total plate count was for 30 days. After 30 days of storage, the products had a total plate count higher than 5x105cfug-1 and also higher peroxide value which is an indication of developing rancidity of fats. This was reflected in their lowered organoleptic qualities with storage period. Katla fish products showed highest overall acceptability may be due to their comparatively low fat content in fish muscle (2.5g 100g-1). After two months of storage the products were found to be slimy with unpleasant odour. Computation of nutritive value of cutlets per packet (4 cutlets, 20g each) revealed a high protein content in tilapia (11.92g), calcium in pink perch (498.24mg), phosphorus in silver belly (382mg), iron in silver belly (2.96mg) and vitamin A in katla (93.12µg). Nutritive value of fish stick per packet (4 sticks, 25g each) revealed a high protein content in tilapia (16.36g), calcium in pink perch (698.12mg), phosphorus in silver belly (519.68mg), iron in silver belly (2.84mg) and vitamin A in katla (72.96µg) respectively.