Standardization of processing methods for production of quality white pepper. (Record no. 28032)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04014nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | SHA/ST |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Shameena Beegum P P |
| 245 ## - TITLE STATEMENT | |
| Title | Standardization of processing methods for production of quality white pepper. |
| 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 | 2011 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 94 Pages |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc |
| 520 3# - SUMMARY, ETC. | |
| Abstract | The research entitled “Standardization of processing methods for production of quality white pepper”was conducted at the Department of Processing Technology, College of Agriculture, Vellayani . The study was undertaken with the objective of producing good quality white pepper using improved processing methods. The experiment was divided into three parts viz., chemical method of white pepper production, microbial fermentation method and organoleptic evaluation of the resultant products. The experiment was laid out in CRD with three replications. Seven promising bleaching agents were selected for the chemical experiment. Berries with calcium hypochlorite, calcium hydroxide, hydrogen peroxide, sodium hypochlorite, sodium hydroxide, sodium hydroxide, benzoyl peroxide and the conventional retting (control) constituted the eight treatments. Effects of these treatments on the physical and chemical properties of white pepper berries were analysed. All the physical properties except sizes of berries were significantly influenced by the treatments. Treatment with sodium perborate recorded maximum specific gravity followed by sodium hypochlorite, hydrogen peroxide. The highest value for 1000 berry weight was reported from berries treated with sodium hypochlorite. Treatment with calcium hypochlorite and sodium hypochlorite had registered a significantly higher value for 1000 berry volume. Calcium hypochlorite treated berries were having the highest yield. Berries produced by conventional retting process (control) found to be superior in volatile oil, oleoresin, piperine and non volatile ether extract and treatment with calcium hypochlorite was on par with control in all chemical parameters. Residual level of bleaching agents was found to be in a safe range for consumption. The microbial fermentation work was consisted of, isolation of organisms through enrichment culture technique, evaluation of available cultures and standardization of retting process for white pepper production. Seven isolates of bacteria IsB1 to IsB7 and eight fungal isolates IsF1 to IsF6 were obtained. Evaluation of isolates was done by assessing the pectinolytic and cellulolytic activities. The isolates IsF1 and IsF3 were also capable for degrading pectin. Degradation of cellulose was maximum in IsF3, Ay1 and Mycophyta. Bacterial isolates did not produce any zone for both asparagine and MP-5 media. Compared to bacterial isolates fungal isolates was faster in retting. Isolate IsF3, Ay1and Mycophyta were the most promising and recorded 100 percentage retting without any damage by third day itself. Amongst all the isolates, considering the retting process and quality of the product, the isolates IsF3 and Ay1 were found to be the most superior. Berries treated with sodium perborate recorded maximum over all acceptability for Organoleptic qualities eventhough it resulted poor chemical qualities. Amongst all the eight treatments, considering quality parameters and quality of developed product, treatment with calcium hypochlorite was found to be the most superior. The above study could be concluded with the findings that, prolonged retting period can be shortened to three to four days using microbial fermentation method with promising isolates IsF3 and Ay1. While opting for a better colour, bleaching with a promising chemical bleaching agent like calcium hypochlorite (0.2%) can be recommended. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Processing technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | K Vasanthakumar (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/handle/1/5810154766 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 631.56 SHA/ST | 173093 | 2014-03-18 | Theses |