1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Physico-chemical and nutritional attributes of cashew apple and its products(Department of Home Science, College of Horticulture, Vellanikkara, 2006) Suman, K T; Indira, VThe 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 producItem Effect of Amaranth on the health and nutritional profile of adolescents(Department of Home Science, College of Horticulture, Vellanikkara, 2000) Suman, K T; Omana PavunnyThe 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.Item 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 TThe 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.Item Development and quality evaluation of nutribars(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Shahla Karuthedath; Suman, K TThe 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.