1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Extraction and utilization of anthocyanin pigments from jamun ( Syzygium cumini L. )(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Naresh, N; Sheela, K BItem Process optimisation for production of value added products from Pummelo (Citrus grandis (L) Osbeck)(Department of Processing Technology, College of Horticulture, Vellanikkara, 2006) Suja G Nair; Pushpalatha, P BPummelo (Citrus grandis (L.) Osbeck) is an important member of the citrus genus. The fruit is rich in vitamin C and has many medicinal properties. A major chunk of production of this fruit is being wasted due to the lack of scientific handling and processing technologies. In this context, the present investigation “Process optimisation for production of value added products from Pummelo (Citrus grandis (L.) Osbeck)” was taken up to standardise technologies for processing and value addition of pummelo. The ideal stage for harvesting pummelo fruits in Kerala was found to be seventh month after fruit set. At this stage the fruits attain maximum size with high juice content, TSS and ascorbic acid content. The acidity of the fruits at this stage was low. The fallen fruits at the same stage were found to be inferior in quality. Out of 12 accessions of pummelo analysed for their processing characters, AC. 3 collected from Kottayam and AC. 11 collected from Thrissur were selected out based on their merits with respect to size, juice content, TSS and ascorbic acid content. In general, the accessions collected from Kottayam were superior to those collected from Ernakulam and Thrissur. Similarly the selections from IIHR, Bangalore were superior to those collected from Kerala. The study could bring out an ideal process for easy peeling of pummelo segments. Dipping the segments in 15 per cent brine for 15 minutes and then steaming for 15 minutes was found to be the most effective method. The quality of the juice extracted from the segments after this treatment did not vary much from that of fresh hand extracted juice. Osmo extraction (by mixing the juice vesicles with 30 per cent sugar and incubating for 3 hrs.) was found to be a better method for juice extraction from the peeled segments. The quality of the juice extracted through this method was comparatively better. Crushing in mixie and screw pressing yielded low quality juice. Addition of sucrose at 30 per cent level was found to mask the bitterness in juice. Addition of pectin and pectinase and increasing the pH of the juice did not give valuable results. Blending pummelo juice with orange juice at 70: 30 per cent level was good as this combination was scored to be highly acceptable with respect to colour, taste and overall acceptability. The sweetened juice prepared with this ideally blended juice, adding with 30 per cent sugar gained comparatively good score. The squash prepared with sweetened pummelo juice blended with orange juice at 70: 30 proportion was found to be acceptable. The pummelo based RTS was not found as a good product. The studies done on value addition have shown that it is better to prepare the beverages with pummelo juice blended with orange juice than using pummelo juice alone.Item Product development in drumstik (Moringa oleifera Lam.)(Department of Processing Technology, College of Agriculture, Vellayani, 2006) Minonti Pait; Philipose JoshuaThe present investigation entitled “Product development in Drumstick (Moringa oleifera Lam.)” was carried out at the Department of Processing Technology, College of Agriculture, Vellayani, Thiruvananthapuram during the period 2005-2006. The objective of the study was to develop and standardize new products, to evaluate the quality and shelf life of the new product and to assess the consumer acceptance of the new products. Four products namely Dried pulp, Pulp powder, Dried pieces of fruits and Bottled pieces in brine had been developed and standardized. All the products were evaluated based on biochemical, shelf life and organoleptic qualities at the time of preparation as well as during storage. Ascorbic acid content in all the four products including three dried products and one bottled product were found to decrease with increase in storage period. Ascorbic acid content was found to be highest in dried pulp when stored in glass bottles, as compared to other three. All other biochemical quality attributes viz., fibre, fat, protein, vitamin A and total carbohydrate were found to decrease with increase in storage period in all the four products developed. Fibre, fat and total carbohydrate content were found more in all the three dried products than those in fresh drumstick fruits. But in case of bottled fruit pieces in brine it was found to be more or less similar to that of fresh one. Bottled fruit pieces in brine had high vitamin A content as compared to all other dried products. Regarding the storage studies and organoleptic quality, all the three dried products viz., dried pulp, pulp powder, dried pieces of fruits remained in good condition for upto six months, if properly packed. bottled fruit pieces in brine were good only upto four months. So the lowest shelf life was found to be for bottled fruit pieces in brine. Dried pulp was found more acceptable with regard to appearance, colour, flavour, taste and texture which is followed by pulp powder and dried pieces of fruits among the dried products. But after reconstitution dried pieces of fruits were found more acceptable. Bottled fruit pieces in brine were more acceptable with regard to appearance, colour and taste. The organoleptic qualities in all the four products decreased with increase in storage period. From the above study it is concluded that under-exploited crops like drumstick especially drumstick fruit can be utilized to develop many value added products like dried pulp, pulp powder, dried pieces of fruits and bottled fruit pieces in brine. And suitable packaging material should be developed in order to make these products to last long to make it attractive to the consumer.Item Value addition in banana (Musa spp.)(Department of Processing technology,College of Agriculture, Vellayani, 2005) Jasmin L Rasheed; Philipose JoshuaThe present investigation entitled 'Value addition in banana (Musa spp.)' was carried out to explore the possibility of value addition in banana through development of different food products and to evaluate the suitability of three cultivars viz., Nendran, Red Banana and Palayankodan. Five products namely squash, RTS, puree, fig and fruit bar had been prepared and evaluated. The biochemical, organoleptic and microbiological qualities were observed at the time of preparation as well as during storage. TSS of all the four products were found to be increasing except in puree. In puree TSS decreased with increase in storage period. Acidity of the products increased with increase in storage period except in the case of fig. The total sugars, reducing sugars and non reducing sugars increased during storage in squash, puree, fig and fruit bar while in RTS only reducing sugars were increased during storage. Moisture content in products like puree and fig were found increasing and that in fruit bar was found decreasing during storage.' Other biochemical parameters like vitamin C and total carotenoids were always decreased during storage for all the five products. In the case of carotenoid content there was marked difference in the products made from cultivar Nendran with those of other cultivars. Nendran products had very high total carotenoids compared to the products of other two cultivars. Regarding the organoleptic quality, Red Banana' products were more acceptable with regard to taste and flavour in most of the products. The exceptions were puree and RTS which were prepared with Nendran cultivar. Nendran products maintained an appreciable colour for the products especially in puree. The organoleptic qualities decreased during storage. Bacterial and fungal colonies were found during the later stages of storage. Only fruit bar remained intact for the full term of six months of storage. The lowest shelflife was for R TS. From the above study it is concluded that banana can be utilized to make many value added products like squash, RTS, puree, fig and fruit bar'. The suitability of the cultivar for making different products was also found. Red Banana found to be highly acceptable for most of the products prepared. With regard to taste and flavour it stands first but shelf life was less compared to Nendran. Nendran was found very much suitable for puree. It had a very attractive colour. Nendran stands next to Red Banana in case of taste and flavour. But was highest in nutritive quality. Palayankodan was not found good for these products with regard to taste. Both Red Banana and Palayankodan products had shorter shelf life.Item Dehydration and storage studies in fig (Ficus carica L.)(Department of Processing Technology, College, of Horticulture, Vellanikkara, 2005) Habeeba, P S; Jacob John, PAn experiment was conduced in the Department of processing technology, College of horticulture, Vellanikkara during 2004-05 to develop a suitable drying technique to dehydrate local fig seen in Kerala and to compare it with commercial type and to find out the best suited packaging technique. Osmotic dehydration was found to be the best method of drying for both local and commercial types. Treating with 50 per cent sugar solution prior to drying enhanced the acceptability of local fig and rated as the best pretreatment. Where as in commercial type no pretreatment was needed. Between the packaging materials tried aluminium foil laminated pouches was better than polyethylene and among the packaging methods, vacuum-packed samples in aluminium foil laminated pouches retained the maximum quality through out the storage period. Thus the technique so developed could be effectively used for dehydrating the locally available fig to that of commercial ones, thus adding value to otherwise wasted local figs.Item Fruit waste utilisation for pectinase production through soild state fermentation(Department of Processing Technology, College of Horticulture, Vellanikkara, 2003) Venkatesh, M; Pushpalatha, P BEnzymes are proteinaceous biocatalysts known for their high selectivity and specificity and are active under mild temperature and pressure conditions, which enable their effective use in food processing to modify, alter and enhance quality of food. Among the different enzymes used in fruit and vegetable processing industries, pectinase occupy prime position. The present study "Fruit waste utilisation for pectinase production through solid state fermentation" was taken up for analysing the possibilities of producing pectinase from fruit and vegetable wastes. Isolation, pure culturing and initial screening of microorganisms for their efficiency for pectinase production on media containing pectin resulted in selection of two fungi (Trichoderma harzianum and BSF I) and two bacteria (BBI and Pseudomonas jluorescens). The ideal solid pectin medium for better growth of selected microorganisms was standardised. The efficiency of bacteria to grow on media containing different wastes was found poor, where as the fungi grew fast. The fungus Aspergillus foetidus 115 exhibited maximum growth and production of pectinase on all waste media in solid state fermentation as well as in submerged state fermentation. The activity of this microorganism was high when inoculated on grape waste medium, which was evidenced through banana juice clarification studies. Among Trichoderma harzinum and BSFJ, the formar found to have better efficiency for fermentation of wastes for pectinase production. The ideal fruit waste medium (5g waste, O.75g urea, O.3g ammomum sulphate) and optimum condition for fermentation (temperature 40°C, extraction at eight days after inoculation using extractant distilled water) for ssf of fruit wastes for maximum enzyme production were standardised, through analysing the pectin esterase activity in crude enzyme extract taken from different media.Item Value addition and evaluation of nutritional quality in taro (Colocasia esculenta (L.) Schott)(Department of Processing Technology, College of Agriculture, Vellayani, 2002) Shamsudeen Liya; Philipose JoshuaA 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.Item Processing qualities of cashewnut in relation to agroecological and phenological factors(Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Divya Raman, S; Pushpalatha, P BThe project entitled 'Processing qualities of cashewnuts in relation to agroecological and phenological factors' was carried out in the-Department of Processing Technology, College of Horticulture, Vellanikkara during 1999-2000. ( The study revealed that the variation in agroecological factors modify the processing qualities of cashew nuts. The nuts from southern region were observed to be much bolder and found to possess high shelling percentage, kernel size and kernel grade compared to nuts from northern and central regions. In terms of biochemical constituents of kernels, the nuts of northern region excel than the nuts of southern and central regions. When the processing characters of the nuts of selected cashew varieties collected from four different locations were compared, the variety Madakkathra-I, was observed to be a stable variety. It's nut characters remained almost same in all the agroecological regions. The nuts of varieties Kanaka and Dhana were better when they were grown is southern region where as for the variety K-22-1, northern region was found better. The physical characters of nuts from Alappuzha and Wyanad regions did not vary significantly from that of the nuts from other regions, where as the biochemical constituents, sugars and proteins were very low in them. The kernels of nuts from Alappuzha region registered comparatively low fat content.. Regarding the influence of phases of harvest on processing qualities, the nuts of early and mid phases can be considered as superior. The nuts of the same variety, collected during these two phases were observed to be bolder and kernels in them recorded comparatively high amounts of carbohydrates and proteins and low fat. Analysis of cashew nuts at different maturity levels revealed that all favourable processing .qualities are assembled only in fully matured nuts and nuts at lower maturity levels are significantly inferior. The nut quality was found to differ with size of nuts. The big and medium sized nuts were found to possess good kernel size with high protein and carbohydrate content compared to nuts of smaller size. So varieties with bolder nut size are to be promoted for cultivation. The time of market arrival was found to have negligible influence on quality of nuts. The pest infected nuts were considerably inferior to the non infected nuts. They had lost all the favourable processing qualities. Apart from visual distorti-ons and malformations of such nuts, the kernels in them were found shrunken and discoloured. The important biochemical constituents carbohydrates and proteins were significantly low in them. A spoiled nut can never be improved by processing.Item Effect of harvest maturity on quality and shelf life of pumpkin (Cucurbita moschata Poir.)(Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Veena, M; Sheela, K BThe research project "Effect of harvest maturity on quality and shelf life of pumpkin (Cucurbita moschata Poir)" was carried out at the Department of Processing Technology, College of Horticulture, Kerala Agricultural University, Thrissur during the period November 1999 to January 2001. The major objective was to study the effect of harvest maturity III relation to source of nutrition on the physico-chemical constituents and shelf life of three varieties of pumpkin viz., Co. 1 , Ambili and Suvarna. The observations revealed that the varieties differed significantly in physical attributes like circumference, polar diameter, flesh thickness, cavity index and physical composition. Varieties also showed significant variation in content of TSS, sugar, ascorbic acid, P carotene, starch and crude fibre. Ambili had the ideal characteristics required of a pumpkin variety viz., early maturity, high flesh recovery and low seed and placenta per cent and hence a low waste index. Suvarna had better nutritional and processing attributes as indicated by yellowish orange colour, high P carotene, TSS and acidity. The physical parameters like fruit weight, polar diameter, circumference, flesh thickness and cavity volume showed an increasing trend while seed and placenta percentage showed a decreasing trend with maturity. Chemical constituents like TSS, total sugars, acidity, P carotene and crude fibre increased with maturity while starch declined after reaching a maximum value at 45 days after anthesis (d.a.a.). Fruits harvested at 45 d.a.a. had longer shelf life. The physiological loss in weight was maximum when fruits were harvested at 30 d.a.a. Fruits of variety Ambili can be harvested 45 days after anthesis for better fruit weight, maximum flesh thickness, sensory quality and less PL W in storage. The optimum maturity for harvest of variety Suvarna is 60 days after anthesis in both seasons for maximum fruit weight, ~ carotene, TSS, total sugars and longer shelf life. For economic yield Co.l should be harvested at 45 d.a.a. in summer and 60 d.a.a. in rainy season. However in all the varieties an improvement in quality of fruits as evidenced by high ~ carotene, TSS, total sugars and acidity was observed when harvest was delayed upto 60 days after anthesis. Inorganic nutrition had a favourable effect on physical composition of fruits while organic nutrition improved the quality by increasing TSS, reducing sugars, ~ carotene and decreasing crude fibre content.Item Postharvest handling and packaging systems for banana musa (AAB) Nendran(Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Nallamothu Gouthami; Raju, V K