Development of jack fruit based ready to cook (RTC) instant mixes (Record no. 141428)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02498nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220418153531.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220418b ||||| |||| 00| 0 eng d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 640 |
| Item number | LIJ/DE |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Liji A J |
| 245 ## - TITLE STATEMENT | |
| Title | Development of jack fruit based ready to cook (RTC) instant mixes |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellayani |
| Name of publisher, distributor, etc. | Department of Home Science, College of Agriculture |
| Date of publication, distribution, etc. | 2014 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 154p |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The study entitled “ Development of jack fruit based Ready To Cook (RTC) instant mixes ” was conducted in the Department of Home Science, College of Agriculture, Vellayani during the period of 2012-2014 with the objective of to develop value added products from raw jackfruit and to evaluate its quality parameters. The Koozha type was selected because of its less popularity compared to Varikka. Three popular raw jack fruit based dishes of Kerala 'namely' Avial', 'Koottu' and 'Olath' were identified for standardization. The preliminary processing methods for each of the products were standardised with respect to size of the jack fruit slices, blanching and immersion in various pre-treatment media in different time durations. The adjuncts in the mixes in various proportions were formulated and dehydrated at 65°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimized with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking. The standardised products were evaluated for their shelf life and these products were packed in PE and laminated pouches. They were stored in ambient conditions for three months. During the storage period yeast colonies were found in 'Koottu' mixes packed in PE pouches. The physical quality of the three mixes were evaluated with respect to appearance, moisture, yield, physiological loss of weight, rehydration ratio and bulk density. The proximate composition of the three products were studied. Calorie, fat and fibre content were found to be higher in Avial mix. Consumer preference study indicated that avial mix was more acceptable amongst the subjects. These products if popularised could overcome the cumbersome handling procedures of jackfruit and make it more popular among the urban classes. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Home Science |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Suma Divakar(Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810030835 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Reference Book | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2015-02-18 | 640 LIJ/DE | 173465 | 2015-02-18 | 2015-02-18 | Theses |