Value addition and evaluation of nutritional quality in taro (colocasia esculenta (L.) schott) (Record no. 26888)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04099nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220830173103.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | SHA/VA |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Shamsudeen Liya |
| 245 ## - TITLE STATEMENT | |
| Title | Value addition and evaluation of nutritional quality in taro (colocasia esculenta (L.) schott) |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellayani |
| Name of publisher, distributor, etc. | Department of Processing Technology, College of Agriculture |
| Date of publication, distribution, etc. | 2002 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | A study on "Value addition and evaluation of nutritional quality in taro (Colocasia esculenta (L.) Schott)" was carried out in the Department of Processing technology, College of Agriculture, Vellayani, Thiruvananthapuram during the period 1999- 2001. The objectives of the study were to evaluate four cultivars of colocasia for nutritional quality, to examine the potentiality of developing value added products using colocasia and to assess the storage and shelf life of the colocasia products. The nutritional quality of four cultivars ie., Pathanamthitta local, Vellayani local, Thamarakannan and Sree Rashmi were evaluated. Corms of Pathanamthitta local had the highest starch and calcium oxalate content. Vellayani local exhibited the highest protein and vitamin C content while Thamarakannan had the highest total sugar content. The crude fibre contents of all the four cultivars were on par. Sree Rashmi recorded the maximum organoleptic quality. In case of leaves protein content and organoleptic quality were high in Sree Rashmi while total sugars was maximum in Pathanamthitta local. Vitamin C content was high in leaves of Thamarakannan while Vellayani local recorded the highest calcium oxalate content. Value addition was done through preparation of chips and traditional snack items viz., Murukku, Wafers and Papads. Chips were prepared by two techniques ie. by freshly frying and by parboiling and frying. Oil uptake was the highest in chips of Vellayani local and it was seen that oil uptake increased with increasing thickness. Parboiling helped to reduce the oil uptake significantly almost by half. Freshly fried chips had a higher moisture content than parboiled fried chips. Chips of Sree Rashmi recorded the greatest score for organoleptic quality presumably due to its low acridity. Thinner chips score higher for organoleptic quality than thicker chips while parboiled chips scored higher than freshly fried chips. Evaluation of flour prepared from colocasia revealed that with increasing temperatures and drying periods moisture content decreased. The flour dried at 7SoCfor 18 hours was judged the best because it had low moisture content and good colour. The evaluation ~f secondary products prepared viz., Murukku, Wafers and Papads revealed that products made from flour of Sree Rashmi and Thamarakannan had higher organoleptic quality. Storage studies of the primary and secondary products evaluated the changes in starch, total sugars, moisture content and organoleptic quality. In case of chips while starch content did not change significantly, the total sugar and moisture content increased slightly on storage. The organoleptic quality declined on prolonged storage. Glass and PET bottles gave better storage results than LDPE bags. The moisture and total sugar content in stored flour increased more rapidly in LDPE bags than in glass and PET jars while changes in starch content were not significant. Murukku and Wafers stored in LDPE bags showed a decrease in starch content. The total sugars and moisture content of murukku increased over the period of storage in all containers, though those in LDPE bags showed the maximum increase. The murukku and wafers stored in glass and PET jars had higher organoleptic quality than those stored in LDPE bags. Pappads had a shelf life of only 30 days after which they were subject to mould attack. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Philipose Joshua (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810105862 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 631.56 SHA/VA | 171947 | 2014-03-18 | 2014-03-18 | Theses |