Browsing by Author "Suman, K T"

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Development and quality evaluation of nutribars
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Shahla Karuthedath; Suman, K T
The present study entitled “Development and quality evaluation of nutribars” was aimed to develop nutribars with cereal flakes, dehydrated fruits, nuts and functional ingredients and to evaluate the physical, chemical, nutritional, organoleptic and shelf life qualities of the developed nutribars. Nutribars were standardised in 24 different combinations based on jaggery honey mix and glucose syrup in which cereal flakes formed the main ingredient. To find out the most appropriate combination for the preparation of nutribars, the treatments were evaluated for various organoleptic qualities. Nutribars prepared using glucose syrup had comparatively better mean scores for different quality attributes than nutribars prepared with jaggery honey mix. Based on the organoleptic scores, six treatments namely T3 (corn flakes in jaggery honey), T6 (rice flakes and corn flakes in jaggery honey mix), T8 (wheat flakes and corn flakes in jaggery honey mix), T12 (wheat flakes in glucose syrup), T16 (rice flakes and corn flakes in glucose syrup) and T20 (corn flakes and oat flakes in glucose syrup) were selected for further studies. The selected nutribars were prepared and packed in polyethylene and laminated aluminium pouches under vacuum. After packaging, the products were stored under ambient conditions for a period of six months and evaluated for various quality parameters during storage. The hardness of the product was evaluated initially. The chemical, nutritional and microbiological qualities of the products were evaluated initially, after third and sixth month of storage. The organoleptic qualities and peroxide value of the products were assessed initially and at monthly intervals for a period of six months. The moisture content of nutribars increased gradually with advancement in days of storage. The increase in moisture content of nutribars packed in laminated aluminium pouches was lower than the nutribars packed in polyethylene pouches. An increase in total sugar and reducing sugar content was observed in the nutribars stored in both packages during storage. The jaggery honey mix based nutribars had comparatively higher total and reducing sugar content than glucose syrup based ones. The protein, fat, fibre, starch, thiamine, calcium, iron, sodium, potassium and zinc content of nutribars decreased during six months of storage. The mean score for overall acceptability of nutribars decreased during storage. The nutribars had mean score above 7.0 in laminated aluminium pouches and in polyethylene pouches at the end of storage. Nutribars packed in laminated aluminium pouches retained its original qualities than polyethylene packed samples up to fourth month of storage. Later much difference in mean scores for the overall acceptability were not noticed with respect to packages. Based on organoleptic qualities, the nutribars prepared with corn flakes in jaggery honey mix (T3) was the most acceptable combination followed by T12 prepared with wheat flakes and T16 prepared with rice flakes and corn flakes in glucose syrup. The nutribars were evaluated initially, after third and sixth month for bacteria, yeast and mold for a period of six months. The bacteria, yeast and mold were not detected initially. An increase in bacterial and yeast count was noticed after third and of storage in all the products. Compared to nutribars packed in polyethylene pouches, microbial count was lower in nutribars packed in laminated aluminium pouches.
Effect of Amaranth on the health and nutritional profile of adolescents
(Department of Home Science, College of Horticulture, Vellanikkara, 2000) Suman, K T; Omana Pavunny
The present study entitled 'Effect of amaranth on the health and nutritional profile of adolescents' was conducted among 120 adolescents, selected from juvenile home and orphanage in Trichur district on the basis of occurrence of anaemia. The selected samples were divided into three groups viz., control, 2/3rrl RDA and full RDA groups, consisting of 40 adolescents in each group. Food consumption pattern of the inmates revealed that all were non- vegetarians and rice formed their staple food. The daily used food items by the inmates of the institutions included cereals, pulses, roots and tubers, other vegetables, milk, fats and oils, sugar and spices. Advanced meal planning was done in both the institutions. The acceptability study of amaranth recipes showed that they were acceptable with respect to different quality parameters. Among the recipes, cheera minced meat thoran obtained the highest score in the acceptability study and' cheera pittu scored the lowest. The 10 recipes which obtained the highest total scores were selected for the feeding trial. The nutrient analysis of fresh amaranth and amaranth recipes showed that the protein content of most of the recipes were higher than the fresh amaranth. All the recipes had higher starch and soluble carbohydrate content than fresh amaranth. The fibre content of cheera thoran, cheera vada, cheera curry and cheera green gram thoran were higher than the fresh and cheera thoran and cheera curry had higher iron content compared to fresh amaranth. All the recipes showed lo;ver content of calcium,ft carotene and vitamin C compared with fresh amaranth. Assessment of the nutritional status of adolescents after the supplementation study revealed significant increments m anthropometric measurements, haematological indices and mean scores of the functional performance test in all the three groups with greater increase in full RDA?U1d 2/3rrl RDA groups compared to control group. The distribution of adolescents into various nutritional status based on weight for height and body mass index revealed changes in nutritional status irrespective of the groups. The most common nutritional deficiency disease observed among . adolescents was anaemia, which was reduced in all the three groups after the supplementation study. Dental caries was also observed among adolescents irrespective of the group.
Optimisation of process variables for value added pumpkin (cucurbita moschata poir) products.
(Department of Home Science, College of Horticulture, Vellanikkara, 2011) Shabina, B; Suman, K T
The present study entitled “Optimisation of process variables for value added pumpkin (Cucurbita moschata Poir.) products” was undertaken to standardise the process variables for value added dehydrated products of pumpkin such as sweet and salted flakes and ready to use custard powder. The study also aimed to evaluate the nutritional and organoleptic qualities and shelf life of the products. The percentage of weight loss, solid gain and water loss increased gradually in dehydrated sweet and salted flakes with increase in concentration of the solute upto four hours of soaking. Fluctuations in the above mentioned parameters were noticed in the fifth and sixth hours of soaking. In sweet flakes, maximum sucrose gain was noticed in flakes prepared from pumpkin slices soaked in 60 per cent sugar solution. The salted flakes prepared using 15 per cent salt solution had the highest percentage of salt gain. The organoleptic qualities of dehydrated sweet and salted flakes and custard were evaluated. Sweet flakes prepared from pumpkin slices soaked in 60 per cent sugar solution containing 0.3 to 0.4 per cent citric acid had maximum mean scores of above 8.00 for different quality attributes. The mean scores for different oragnoleptic qualities of salted flakes was found to be high in flakes prepared by soaking in three per cent salt solution containing 0.3 per cent citric acid for one hour. Among seven treatments tried, custard prepared from custard powder having 5 to 20 per cent pumpkin and 15 to 30 per cent corn flour had maximum mean scores for different quality attributes. Sweet flakes prepared from pumpkin slices soaked in 60 per cent sugar and 0.3 per cent citric acid solution for two hours and salted flakes prepared from pumpkin slices soaked in three per cent salt solution containing 0.3 per cent citric acid for one hour were selected as the most acceptable treatments. For the preparation of ready to use custard powder, the treatment having 10 per cent pumpkin powder and 25 per cent corn flour was selected as the most acceptable one. The selected custard powder was evaluated for various physical qualities. The custard powder was freely flowing without any lumps even after three months of storage. Bulk density of the product was found to be constant (0.72g per ml) throughout the storage period. The moisture content and titrable acidity of sweet and salted flakes and custard powder increased during storage, whereas a reduction in pH was noticed during storage. Due to inter conversion of biological components, the reducing sugar, total sugar and TSS showed a decreasing trend in all the three products. A decrease in β carotene content was also noticed during three months of storage. The enhanced moisture absorption during storage slightly decreased the crispness of flakes thereby affecting their acceptability. The mean scores for different organoleptic qualities of sweet and salted flakes decreased during three months of storage. The custard prepared from custard powder was acceptable throughout the period under study. Microbial count was not observed in sweet and salted flakes initially. But on storage, microbial contamination was noticed from first month onwards. In custard powder, bacterial and fungal growth was not observed throughout the storage period but yeast count of 0.33x103 cfu g-1 was observed at the end of three months of storage. Insect infestation was not observed in custard powder throughout the storage period. Cost of production of dehydrated sweet and salted flakes and custard powder was computed and was found to be slightly higher than the flakes and custard powder available in the market.
Physico-chemical and nutritional attributes of cashew apple and its products
(Department of Home Science, College of Horticulture, Vellanikkara, 2006) Suman, K T; Indira, V
The study on “Physico-chemical and nutritional attributes of cashew apple and its products” was undertaken to evaluate twenty six varieties of cashew apple maintained at Cashew Research Station, Madakkathara for various physico-chemical and nutritional attributes. Two products namely candy and tutty fruity were prepared from selected varieties and storage studies were carried out to find out changes in physico-chemical and nutritional attributes, organoleptic qualities and shelf life of products stored for a period of six months and the most suitable varieties for preparation of candy and tutty fruity were selected. With an objective of preparing candy and tutty fruity, analysis of cashew apples was carried out, which showed that the physico-chemical and nutritional attributes of cashew apple varied significantly among different varieties with an exception of insignificant variation in pulp weight. The highest and lowest fruit weight was noted in Priyanka and V-5 respectively. The variety Amrutha had the highest juice yield and juice residue ratio. The tannin content and other chemical and nutritional constituents have a direct impact on the quality of candy and tutty fruity. The variety Kanaka had the highest tannin content and lowest was in Amrutha and Anakkayam-1. Cashew apple was found to be low in acidity, pectin and reducing sugar. Eventhough the cashew apple is having a low content of protein and fat, it was found to be a rich source of carbohydrate, fibre, -carotene, vitamin C and minerals especially potassium. The highest vitamin C content of 367.26 mg 100 g-1 was noted in variety H-1610. The variety Madakkathara-2 had the highest phosphorus, manganese, sodium and potassium contents. The highest and lowest polyphenol oxidase activity was observed in V-1 and H-1593 respectively. After screening 26 varieties, 14 varieties were selected for the preparation of candy and tutty fruity and the quality attributes of the products were studied for a period of six months. The decreasing trend in acidity, tannin, pectin, ß carotene and vitamin C content of candy and tutty fruity may be due to low moisture content and practically nil microbial load. Due to biological inter conversion of natural products it was also observed that candy and tutty fruity showed increasing trend in the reducing sugar, total sugar, TSS and sugar acid ratio during storage. The percentage of mineral content of cashew apple candy and tutty fruity slightly increased on six months of storage due to the loss in moisture. In cashew apple candy and tutty fruity, overall acceptability decreased with increase in storage period. Browning and increase of sweetness showed a negative impact on acceptability which expressed a different flavour and taste in candy and tutty fruity stored for six months. Dharasree which had a low fibre and tannin content produced high quality candy and tutty fruity with an appealing golden yellow colour. Bacteria and yeast were not detected in candy and tutty fruity during six months of storage. Fungal count was observed in candy and tutty fruity through out the storage period, which increased with advancement of storage period. The increase in count was found to be minimum in both the products and the products had good shelf life. High sugar and low moisture content in candy and tutty fruity may not be favouring the microbial count. The most suitable varieties for the preparation of candy and tutty fruity were selected mainly based on crude fibre, tannin, sugar content and oragnoleptic scores. For the preparation of candy varieties viz. Amrutha, Anakkayam-1, Dharasree, V-5 and VTH 30/4 and for tutty fruity Amrutha, Anakkayam-1, Dharasree, H-1593 and V-5 were found to be most suitable. The cost for production of tutty fruity was higher than candy. From 1 kg cashew apple 745g candy was obtained whereas the yield of tutty fruity was only 715 g. Candy and tutty fruity can be prepared with low cost involvement from cashew apple and could provide a viable produc
Process optimisation and quality evaluation of meal replacers for adults
(Department of Community Science, College of Agriculture, Vellanikkara, Thrissur, 2026-04-04) Athira Raj; Suman, K T
Maintaining balanced nutrition has become increasingly challenging for adults as a result of rapid urbanisation, changing lifestyles, and limited time available for meal preparation and consumption. This highlights the importance of developing convenient, affordable, and nutritionally balanced meal alternatives as a significant area of focus in current nutrition research. The present study on “Process optimisation and quality evaluation of meal replacers for adults” was proposed to standardise meal replacers using rice, ragi and other functional ingredients, and to evaluate the quality attributes of the developed products. The study also envisaged to incorporate the developed products with resistant starch and to prepare reconstituted probiotic products from meal replacers, and their quality evaluation. Chocolate and vanilla flavoured meal replacers were standardised in 4 sets each with 10 treatments using germinated and ungerminated rice (40-60%) and ragi (0-20%) flours, banana flour and jackfruit flour either alone or in combination (0-15%) as major ingredients. Soy protein isolate (5%), skimmed milk powder (15%) and other ingredients (defatted peanut flour and rice bran flour) at 5% level were added in all treatments. After combining all ingredients at required level for different treatments, roasting as well as gelatinisation followed by cabinet drying were employed for the preparation of meal replacers. For organoleptic evaluation, 100g of standardised meal replacers were reconstituted with 300 mL of luke warm water before serving. Among different treatments from eight sets, T5 (50% rice, 10% ragi, 15% jackfruit flour, 15% skimmed milk powder, 5% soy protein isolate, and 5% other ingredients) was selected as the best combination with mean scores above 8.0 for all sensory parameters. The standardised meal replacers were adequate in carbohydrates (62.09 - 66.20%), high in protein (22.88 - 25.28%), low in fat (1.84 - 2.32%) with a crude fibre content of 3.08 to 3.46 per cent. The energy value of meal replacers ranged from 365.85 to 376.59 Kcal/100g, which aligned with the recommended calorie of 200 to 400 Kcal specified for meal replacers by Codex standards. The glycaemic index of the formulations was found to be low (43.44 to 51.61). The minerals were highest in meal replacers prepared with ungerminated flours, whereas B vitamins were found to be highest in germinated flour based ones. Germination and gelatinisation significantly improved in vitro digestibility of starch and protein and in vitro availability of minerals. Gelatinisation improved the reconstitution properties, providing better consistency and mouth feel to the products. During six months of storage, the product was highly shelf stable under ambient condition with slight reduction in physico chemical, nutritional and organoleptic qualities. The selected meal replacers were incorporated with 25% of rice based resistant starch (RS3), replacing the rice portion, which increased the resistant starch content by 4 fold in all formulations. It had a positive impact on the consistency and mouth feel of the products. The inclusion of RS3 significantly increased the total starch (44.84 52.40g/100g) and crude fibre (3.93-4.31g/100g) with significant reduction in starch digestibility (56.13-79.27%) and glycaemic index (37.50-46.75). Wide variation in protein, fat, vitamins and mineral contents was not noticed in meal replacers with RS3 addition. The RS3 incorporated meal replacers were also highly shelf stable upto six months of storage. Resistant starch incorporated meal replacers were successfully utilised for developing probiotic set yoghurt and fermented shake using direct vat set (DVS) cultures of Lactobacillus acidophilus (LA-5). Set yoghurt standardised with 10% meal replacer slurry + 90% milk was found be acceptable based on sensory parameters. Optimised growth conditions for LA-5 in set yoghurt was 50g substrate, 4h incubation and 0.1g inoculum concentration with probiotic viability of 96 to 112×109 CFU/mL. Probiotic fermented shakes were standardised in milk using 40 % of roasted and 30% of gelatinised meal replacers as different sets. The optimised fermentation parameters for shake were 50g substrate, 15min. incubation with 0.5g inoculum, supporting high probiotic viability (99 to109×10⁹ CFU/mL). Probiotic set yoghurts and fermented shakes exhibited improved textural and nutritional profiles compared to their non-probiotic counterparts, characterised by higher viscosity, enhanced B vitamins, improved protein and starch digestibility (above 80%), with increased mineral availability ( above 70%) indicating superior nutrient assimilation. The products maintained microbial safety and strong probiotic viability of 83 to 101×10⁹ CFU/mL in set yoghurt and 90 to 102×10⁹ CFU/mL in fermented shakes for 15 days and 10 days of refrigeration respectively, confirming both functional stability and quality retention. Cost of production for meal replacers was found to be approximately Rs.50/100g. Probiotic incorporation doubled the production cost of yoghurt and fermented shake. The developed meal replacers are convenient, ready to use, and cost effective formulations that align well with the nutritional needs and lifestyle pattern of adults. The successful formulation of reconstituted products further demonstrated the meal replacers versatility, enhancing its potential for wider consumer acceptance and commercial application.
Quality evaluation and value addition of edible bamboo shoots
(Department of Home Science, College of Horticulture, Vellanikkara, 2010) Mittu, Mathew; Suman, K T
The study on “Quality evaluation and value addition of edible bamboo shoots” was undertaken to evaluate the bio chemical constituents of fresh and processed bamboo shoots from four species namely Bambusa bambos, Bambusa tulda, Dendrocalamus hamiltonii and Dendrocalamus strictus. Two products were prepared from processed bamboo shoots and storage studies were carried out to find out changes in organoleptic and shelf life qualities. Among the four species evaluated, fresh shoots of B. tulda had the highest content of crude fibre, soluble fibre, reducing sugar, iron, sodium and total free amino acids. Highest content of nitrates and oxalates were recorded in fresh shoots of B. bambos. In processed shoots, the highest content of fibre, protein, calcium, potassium, sodium and nitrates were observed in B. bambos. Processed shoots of D. strictus had the highest oxalate content. In fresh shoots, significant variation among the four species was observed in reducing sugar, potassium, sodium and oxalate content, where as in processed shoots significant variation among species was noted only in total carbohydrates, reducing sugar and oxalate content. Fresh and processed shoots from four species were found to be a poor source of vitamin C. A significant decrease in biochemical constituents was observed in the four species of bamboo shoots after processing except for moisture and total carbohydrates, which increased significantly on processing. The anti nutritional factor viz., nitrates and oxalates were also reduced significantly in the four species of bamboo shoots on processing. B. Bambos was selected as the ideal species for product development taking into consideration its nutritional qualities and availability. Two products namely pickle and vattal were prepared from processed shoots of B. Bambos and the quality attributes were studied for a period of three months. Pickle made from bamboo shoot of B. bamoos had the highest mean score for taste, flavour, texture, colour and overall acceptability at the end of second month of storage. Although there was fluctuation in mean score for different quality attributes during storage, mean score above 7.5 was recorded for different attributes initially and throughout the storage period. The pickle was found to be highly acceptable at the end of second month of storage. The vattals prepared by incorporating processed bamboo shoots were found to be highly acceptable initially and during storage. Initially the vattals obtained a mean score of above 7 for different quality attributes with an overall acceptability score of 7.56. During storage a gradual increase in the mean score for different quality attributes were observed with the highest score at the end of third month of storage. The peroxide value of pickle increased during storage. The increase in peroxide value may be attributed to the oxidation of fatty acids present in bamboo shoot pickle. The microbial enumeration of pickle stored in glass bottles and vattal in polythene bags revealed that the bacterial population increased significantly during storage. The fungal population was detected only at the end of third month of storage both in pickle and vattal. Growth of yeast was not detected in both products throughout the storage peroid. In vattal, insect infestation was not observed during the period of storage.
Quality evaluation of bamboo seed and its products
(Department of Home Science, College of Horticulture, Vellanikkara, 2010) Shabna Kunhimon; Suman, K T
The study on “Quality evaluation of bamboo seed and its products” was undertaken to evaluate the cooking, biochemical, nutritional and organoleptic qualities of bamboo seed. The study also aimed to assess the physical qualities, organoleptic qualities and keeping qualities of bamboo seed flour stored for three months. Cooking time of 70 min was taken for obtaining optimum cooked bamboo seed. The water uptake by bamboo seed while cooking was found to be 6.90 ml/g with a volume expansion ratio of 2.16. Grain elongation ratio in bamboo seed was recorded as 0.89. The amylose content in bamboo seed was found to be 34.4 percent. The gelatinisation temperature index in bamboo seed was high. A medium gel consistency of 48.20 mm was observed in bamboo seed. The moisture content in dried and milled bamboo seed was found to be 6.70 percent. Bamboo seed contains 13.78 percent protein. The fat content in bamboo seed was one percent. Starch content in bamboo seed was 62.56 percent. Reducing sugar and total sugar in bamboo seed was 0.41 and 0.99 percent respectively. Fibre content in bamboo seed was 0.92 percent. The calcium, iron and phosphorus contents of bamboo seed were 30.60 mg, 5.94 mg and 158.60 mg respectively per 100g of bamboo seed. In vitro starch digestibility of bamboo seed was found to be 50.16 percent. In vitro availability of calcium, iron and phosphorus of bamboo seed was also estimated and it was found to be 20.20, 10.72 and 20.72 percent respectively. The organoleptic qualities of bamboo seed were evaluated by preparing three products namely cooked rice, kanji and payasam. Cooked rice, kanji and payasam had mean score above 7.00 for all parameters. Among the three products, bamboo seed payasam was found to be the most acceptable product with higher mean score for all the parameters except for texture. For texture bamboo seed kanji had the maximum score. Roasted and unroasted flours prepared from bamboo seed were evaluated for various physical qualities. The bulk density of roasted flour decreased during storage whereas in unroasted flour it remained same (0.80 g/ml). Water absorption index, water solubility index and starch content decreased during three months of storage in both roasted and unroasted bamboo seed flour. Gluten was not found in both roasted and unroasted bamboo seed flour initially and at the end of storage. The evaluation of retrogradation property in bamboo seed flour revealed that the syneresis percentage increased with advancement in days of observation. However a decrease in percentage of syneresis was noted during storage in both roasted and unroasted bamboo seed flour. Products namely puttu, idiyappam and ada were prepared using roasted flour and appam, unniyappam and murukku were prepared using unroasted bamboo seed flour. Bamboo seed puttu was identified as the most acceptable product from roasted bamboo seed flour. Among the products prepared using unroasted bamboo seed flour bamboo seed unniyappam was the most acceptable one followed by bamboo seed murukku and bamboo seed appam. The roasted and unroasted bamboo seed flour was evaluated for bacteria, fungi and yeasts initially and at the end of third month of storage. Presence of bacteria was detected in both roasted and unroasted flour and the count increased in unroasted flour during storage. Fungal count was not detected in roasted bamboo seed flour in both evaluations. But, in unroasted flour fungal count was noticed (1×103 cfu g-1) at the end of three months of storage. Presence of yeast was not detected in both roasted and unroasted flour. Insect infestation was not noticed in both roasted and unroasted bamboo seed flour.
Quality evaluation of germinated rice and rice products
(Department of Home Science, College of Horticulture, Vellanikkara, 2012) Neethu Sathyan, T; Suman, K T
The study entitled “Quality evaluation of germinated rice and rice products” was undertaken to evaluate the physical, cooking, biochemical, nutritional, organoleptic and keeping qualities of germinated rice. The study also aimed to evaluate the physical and keeping qualities of roasted rice flour and to assess the acceptability of the products prepared with rice flour. The rice variety Jyothi was selected for the study. After soaking for 12hours, it was germinated under laboratory conditions. The treatments were T0 – Ungerminated rice, T1- Rice- soaked for 12 hours, T2 – Rice- soaked and kept for germination for 3 days and T3 – Rice- soaked and kept for germination for 6 days. Milling recovery was found to be very low in germinated rice which in turn resulted in higher milling loss. Total milled rice and head rice recovery of germinated rice decreased significantly during storage when compared to control. Significant variation among treatments was observed with respect to thousand grain weight and thousand grain volume. To obtain optimum cooked rice, a cooking time of 22.33 to 29.33 minutes was noticed among different treatments. A positive correlation between water uptake, volume expansion and grain elongation was noticed in all the treatments. Germination decreased the amylose content thereby affecting the gel consistency. Intermediate gelatinisation temperature index was noticed in all the treatments. Moisture content of rice from four treatments varied from 10.51 to 12.67 per cent which increased significantly during storage. A significant increase in total and reducing sugar was observed as a result of starch degradation during germination. Variations were noticed in the protein, fat and fibre content among treatments. Progressive increase in the thiamine content was observed with advancement in days of germination. Compared to control, calcium, iron and phosphorus content of germinated rice were significantly low. During germination, in vitro starch digestibility of rice from different treatments increased by 5 to 17 per cent. Significant increase in in vitro mineral availability was also noticed. Bulk density of roasted rice flour from different treatments varied from 0.78 to 0.84 g per ml. Compared to control, lower water absorption index and higher water solubility index was noticed in roasted rice flour from germinated rice. The evaluation of retrogradation property in roasted rice flour from different treatments revealed that syneresis per cent increased with advancement in days of observation. Maximum syneresis was noticed in germinated rice. The products prepared using rice (cooked rice, unniappam and kozhukatta) and rice flour (iddiappam and puttu) from germinated paddy had mean scores above 6.0 for different quality attributes. Germinated rice was found to be more suitable for the preparation of unniappam and puttu. Mean scores for various quality attributes increased when the products were prepared from stored rice and rice flour. The rice and roasted rice flour were evaluated for the presence of bacteria, fungi and yeast initially and after three months of storage. Presence of bacteria was detected in both periods under study. Fungal growth was not noticed in any of the rice and rice flour samples initially but after three months of storage fungal growth was detected in roasted rice flour of T0 and T1. Yeast count was not detected in rice and rice flour initially and after three months of storage. Insect infestation was not noticed in rice and rice flour from different treatments throughout the storage period.
Quality evaluation of parboiled rice and rice products from germinated rice.
(Department of Home Science, College of Horticulture, Vellanikkara, 2011) Lakshmy, A S; Suman, K T
The study entitled “Quality evaluation of parboiled rice and rice products from germinated rice” was undertaken to evaluate the physical, cooking, biochemical, nutritional, organoleptic and keeping qualities of parboiled rice from germinated paddy. The study also aimed to evaluate the physical and keeping qualities of roasted rice flour and to assess the acceptability of the products prepared with rice flour. Paddy variety Jyothi was selected for the study. After soaking for 12 hours, the paddy was germinated at laboratory level. Paddy soaked for 12 hours (T1), germinated for 3 days (T2) and 6 days (T3) were selected as treatments. Ungerminated paddy (T0) was the control. Parboiling of the selected treatments was carried by hot soaking process. Milling recovery was found to be very low in germinated samples, compared to control, which in turn resulted in higher milling loss. Milling recovery of germinated samples decreased significantly during storage whereas, in control an increase was noticed. Significant variation among treatments was observed with respect to thousand grain weight and thousand grain volume. To obtain optimum cooked rice, a cooking time of 37.66 to 44.67 minutes was noticed among different treatments and it increased significantly during storage. A positive correlation between water uptake, volume expansion and grain elongation was noticed in all the treatments. Germination decreased the amylose content by 4 to 14 per cent in different treatments there by affecting the gel consistency. Intermediate gelatinisation temperature was noticed in all the treatments. Moisture content of parboiled rice from four treatments varied from 11.02 to 12.10 per cent which increased significantly during storage. A significant increase in total and reducing sugar was observed as a result of starch degradation during germination. Variation was noticed in the protein, fat and fibre content among treatments. Progressive increase in the thiamine content was noticed with advancement in the days of germination. Compared to control, significant decrease in the calcium, iron and phosphorus content of germinated samples was noticed. During germination, in vitro starch digestibility of parboiled rice increased by 3 to 14 per cent. Significant increase in in vitro mineral availability was also noticed. Bulk density of roasted rice flour from different treatments varied from 0.78 to 0.84 g/ml. Lower water absorption and water solubility indices were noticed in rice flour from germinated samples compared to control. The evaluation of retrogradation property in roasted rice flour from treatments revealed that syneresis per cent increased with advancement in days of observation. Maximum syneresis was noticed in germinated samples. The products prepared using rice (cooked rice, iddli and Kozhukatta) and rice flour (idiyappam and puttu) from germinated paddy had better taste. But germination influenced the texture of the products except in puttu. Mean scores for various quality attributes increased when the products were prepared from stored rice and rice flour. The rice and roasted rice flour were evaluated for bacteria, fungi and yeast initially and after three months of storage. Presence of bacteria was detected in both and the count increased during storage. Fungal and yeast growth were not detected in rice and rice flour initially and after three months of storage. Insect infestation was not noticed in rice and rice flour from different treatments.
Standardisation and quality evaluation of coconut based filled paneer
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Suvarna Mohan; Suman, K T
The present study entitled “Development and quality evaluation of fruit based instant snack and pasta product” was carried out at Dept of Home Science, College of Agriculture, Vellayani, Trivandrum during the period 2011 to 2014. The objective of the study was to develop fruit based ready to eat instant snack and ready to cook pasta product by incorporating locally available fruits and also to assess the quality aspects such as nutritional, chemical, shelf stability and consumer acceptance and preference. Part .I. Development of instant snack The ingredients in instant snack product were jackfruit, papaya, banana, parboiled rice, wheat, horse gram, green gram and coconut. Each component had undergone various degrees of processing and optimization. Eight different combinations (C1, C2, C3, C4, C5, C6, C7 and C8) of the instant snack were worked out, from which the best combination C2 was selected based on the nutrient content and sensory evaluation by selected trained panel members. The ratio of the selected combination was 1: 1: 1: 2: 1: 2: 1: 1. The nutritional analysis revealed that instant snack had 349. 8 K Cal, 10.83 g protein, 66.96 g carbohydrates and 4.9 g fat per 100 g of the product. Organoleptic evaluation of the product emphasized that the flavor parameter was highly scored (5.8/6) and all the other parameters were also equally scored well above 5 out of 6. The highlight of the storage study conducted for 3 months showed that there was no significant difference in sensory parameters and chemical constituents and no microbial growth was observed. Consumer acceptance and preference study conducted among three different groups (children, adolescents and adults) showed that all the participants equally preferred the developed instant snack with mean scores ranging from 7.78 to 7.84 out of 9. The cost of the developed instant snack was Rs-170/- per Kg. Part .II. Development of pasta The second part of study, focused on the incorporation of fruits, jack fruit (Koozha) papaya (Pusa Dwarf), banana (Nendran) along with other ingredients ie green gram flour, wheat flour, and tapioca starch for the production of pasta. Different proportions of various ingredients such as wheat flour, green gram flour, tapioca starch, and fruit pulps were tried out for the pasta production. A total number of 19 proportions of pasta were tried out using banana pulp, papaya pulp, jack fruit pulp and mixed fruit pulp.Based on the Mass Flow Rate (MFR) best four proportions were selected from each fruit being banana pasta (P1B), papaya pasta (P2P), jackfruit pasta (P3J) and mixed fruit pasta (P4MF). The MFR values ranged from 0.52 to 2.72. The least MFR value was shown by P3J (0.52). P2P shown greater MFR value (2.72), followed by P4MF (2.11), and P1B (1.79). The ratios of selected proportions of pasta were 3: 5: 1: 1. Physical characteristics such as swelling index, water absorption index, cooking time, cooking loss, colour, and texture were analyzed and found significant difference in certain characters amongst the selected proportions of pasta. The sensory study indicated that the overall score was high for the P1B. The calorie content for P2P, P3J and P4MF pastas were 338.68, 368.65 and 368.65 respectively. Carbohydrates were found to be high in P1B (58.56) followed by P3J (56.91), P4MF (54.46). P2P (51.56) had the lowest carbohydrate content. In general, the nutrient content of P1B was relatively high. Even though a decreasing trend was observed for sensory scores of stored pasta, no significant difference was noticed. Analysis of chemical constituents of developed stored pasta also had no significant change. Fungal and yeast growth was observed only in the third month of storage for all the stored pasta samples. The consumer acceptance and preference study among children, adolescents and adults showed that the product pasta was highly preferred by adolescents followed by adults and children. The costs of the developed products ranged from Rs. 240/- per Kg to 265/- per Kg. Nevertheless, the well accepted ready to eat snacks and pasta products that were developed in the study can be scaled up for potential commercialization and marketing. Other underutilized fruits also can be similarly utilized for development of such products which will have high nutritional value and low cost.
Standardisation and quality evaluation of rice based fermented dairy products
(Department of Home Science, College of Horticulture, Vellanikkara, 2012) Swati Sarabhai; Suman, K T
Summary, etc. The present study was undertaken to standardise rice based fermented dairy products and to enrich the standardised products with bits and pulp of fruits. The study also envisaged to evaluate the physical, chemical, nutritional, organoleptic and keeping qualities of the standardised products. Rice based fermented dairy products (RBFDP) were prepared using rice slurry made out of roasted and unroasted rice flour of raw rice, parboiled rice and germinated rice in different proportions with or without milk. With a view to find out the most appropriate combination for the preparation of RBFDP, the 18 treatments were evaluated for various organoleptic qualities like appearance, colour, flavour, odour, texture, taste, after taste and overall acceptability and compared with the characteristics of plain yoghurt (control). In different treatments tried for the preparation of RBFDP, the mean scores for different quality attributes showed a decreasing trend with increase in the quantity of rice slurry. The products prepared with milk and rice slurry made out of unroasted flour of raw, parboiled and germinated rice in 50:50 proportions were selected as the most acceptable treatments for the preparation ofRBFDP. The selected RBFDP was enriched with bits and pulp of pineapple and mango separately @ five per cent. Based on the organoleptic scores, RBFDP prepared out of unroasted flour of germinated rice enriched with bits of pineapple and RBFDP prepared from unroasted flour of raw rice enriched with pulp of mango were selected as the most acceptable ones. The selected RBFDP and fruit enriched RBFDP along with control were stored for 14 days under refrigerated condition (4°C) and evaluated for nutritional qualities initially and at the end of 14th day of storage. The physical, chemical and microbial qualities of the selected products were evaluated initially and at weekly intervals. A significant decrease was noticed in protein, fat and starch content of RBFDP and fruit enriched RBFDP during storage. Enrichment with fruits improved the fibre p-carotene and vitamin C content of RBFDP. The products were found to be a fair source of thiamine and riboflavin. The products had appreciable amounts of calcium and phosphorus which decreased significantly during storage A decrease in the curd tension and a subsequent increase in viscosity of the RBFDP and fruit enriched RBFDP was recorded in seven days of storage. By 14th day of storage the curd tension increased and the later remained unchanged. Syneresis was noticed only during the initial evaluation. The moisture content and pH of RBFDP and fruit enriched RBFDP decreased during storage with an increase in the titrable acidity thereby influencing the organoleptic qualities of the products. An increase in the total soluble solids CTSS) of RBFDP and fruit enriched RBFDP was noticed during storage whereas a decrease was observed in plain yoghurt (control) Presence of contaminating bacteria was not detected in any of the samples during storage. Mold and yeast were not' detected in the products till 7th day of storage. But in fruit enriched RBFDP presence of mold and yeast were detected during final evaluation. Viable count of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus salivarius ssp thermophilus decreased in 14 days of storage. The viable count of cultures noticed in RBFDP made out of germinated rice was comparable with control. Cost of production of RBFDP and fruit enriched RBFDP was found to be lower than the cost of plain yogurt and fruit enriched yogurt available in the market.
Standardisation of functional baked products utilising under exploited tubers
(Department of Home Science, College of Horticulture, Vellanikkara, 2016) Rekha Anaveri; Suman, K T
The present study entitled “Standardisation of functional baked products utilising under exploited tubers” was proposed to standardise the preparation of low calorie, trans fat free buns and cookies incorporating elephant foot yam and tannia flour and to enrich the products with functional ingredients.
Standardisation of wax coating in cassava (manihot esculenta crantz) tubers and quality evaluation
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Nishidha Haridas; Suman, K T
The present study entitled “Standardisation of wax coating in cassava (Manihot esculenta Crantz) tubers and quality evaluation” was undertaken to standardise the percentage of wax coating to be applied on cassava tubers and to evaluate various physico-chemical and nutritional attributes of wax coated cassava tubers. Three varieties of cassava, M-4, Sreevijaya and Vellayani Hraswa were selected for the study. The standardisation of wax coating was done by using different concentrations of three waxes namely paraffin wax, bee wax and semperfresh on these varieties. The wax formulation at one per cent level which prolonged the days of storage under ambient conditions was selected for the study. The tubers coated with one per cent wax formulations were stored after packing in ventilated paper cartons under ambient conditions till it showed the signs of deterioration. The shelf life qualities such as respiration rate and physiological loss in weight and physical qualities like appearance, colour and extent of vascular streaking were determined at two days interval. The chemical, nutritional and organoleptic qualities were evaluated initially and after two weeks of storage. The respiration of the cassava tubers were determined by the rate of O2 consumption and CO2 liberation. Significant variation was noticed in the respiration rate of unwaxed and wax coated cassava tubers. The respiration rate lower than control was observed only in semperfresh coated tubers throughout the storage period. The physiological loss in weight was minimum in unwaxed tubers followed by semperfresh treated ones except in variety Sreevijaya. In paraffin and bee wax coated tubers the development of vascular streaking and discolouration was at a faster rate than in semperfresh coated and unwaxed tubers. Paraffin and bee wax coated tubers of Sreevijaya and bee wax coated tubers of M-4 showed symptoms of deterioration during second week of storage itself. Changes in chemical and nutritional constituents were observed during storage of waxed cassava tubers. In tubers treated with semperfresh, the rate of moisture loss was comparatively lower during storage. A reduction in protein content was noticed during storage of waxed as well as unwaxed tubers. The fat and fibre content of all the treatments increased during storage. Among wax coated tubers, semperfresh coated tubers showed minimum loss in total carbohydrate content during storage. A significant reduction in starch content during storage was noticed in waxed as well as unwaxed tubers resulting an increase in the total and reducing sugar content of all the treatments. The physico-chemical characters of the tubers were found to be better retained in semperfresh tubers than in control. β-carotene content was noticed only in variety Sreevijaya which decreased significantly during storage. A slight increase in calcium content of waxed and unwaxed tubers was observed during storage. Nearly 18 percent reduction in hydrogen cyanide content was noticed in waxed and unwaxed tubers of the three varieties. The mean scores for different quality attributes of waxed as well as unwaxed cassava tubers of M-4, Sreevijaya and Vellayani Hraswa decreased during two weeks of storage. Compared to control, the mean scores for overall acceptability were lower in wax coated cassava tubers. Among wax coated tubers, semperfresh tubers had better mean scores for different quality parameters. The cost of wax application was found to be maximum for semperfresh, followed by paraffin and bee wax. From this study, it is clear that all types of waxes are not ideal for application in cassava tubers. Among the three types of waxes tried, semperfresh was found to be the most ideal one for application on cassava tubers. But the extended shelf life by application of semperfresh was found to be almost similar to the shelf life of unwaxed tubers. So it can be concluded that harvesting cassava tubers without any mechanical damage and bruises itself is ideal to extend the shelf life.