1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)

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    Development of functional jackfruit cookies enriched with coconut haustorium flour.
    (Department of postharvest management,College of Agriculture, Vellayani, 2025) Manjima Anil
    The present study entitled “Development of functional jackfruit cookies enriched with coconut haustorium flour” was undertaken at the Department of Postharvest Management, College of Agriculture, Vellayani during 2023-2025, with the objective to standardise functional cookies from jackfruit seed flour blended with coconut haustorium flour and evaluation of its physico-chemical and sensory properties. The research was conducted as three experiments: quality evaluation of jackfruit seed flour, coconut haustorium flour and refined wheat flour, standardisation of jackfruit seed flour cookies enriched with coconut haustorium and storage stability studies of cookies. Jackfruit seeds extracted from fully ripened jackfruits (cv. Muttam Varikka) and optimally matured coconut haustorium were washed, sliced, cabinet dried at 55 ± 2°C to 7–8% moisture content, and powdered into flour. Refined wheat flour was procured from a supermarket. Jackfruit seed flour, coconut haustorium flour and refined wheat flour were analyzed for biochemical, physical, and functional attributes. Jackfruit seed flour recorded 66.22% carbohydrates, 12.15 g 100g-1 crude protein, 3.56% total ash, 6.36% crude fibre, 71.80% antioxidant activity, and 69.59 mgGAE 100g⁻¹ total phenol whereas coconut haustorium flour showed 47.20% carbohydrates, 12.07 g 100g-1 crude protein, 4.50% total ash, 7.62% crude fibre, 74.33% antioxidant activity, and 101.48 mgGAE 100g⁻¹ total phenol while refined wheat flour, recorded 11.83% crude protein, 3.15% crude fibre, 10.17% antioxidant activity, and 29.62 mg GAE 100g⁻¹ total phenol. Among functional properties, jackfruit seed flour showed water absorption and oil absorption capacities of 208.00 ml 100g⁻¹ and 159.20 ml 100g⁻¹ respectively whereas coconut haustorium flour recorded water absorption and oil absorption capacities of 192.00 ml 100g⁻¹ and 181.80 ml 100g⁻¹ respectively. Jackfruit seed cookies were developed with jackfruit seed flour at 10%, 20%, and 30% substitution levels by replacing refined wheat flour. Cookies with 70% refined wheat flour and 30% jackfruit seed flour recorded the highest crude fat (27.77%), total ash (1.16%), crude protein (15.90 g 100g⁻¹), crude fibre (3.53%), and total energy (624.81 kcal 100g-1) as well as highest sensory scores for taste, texture and flavour. Similarly, coconut haustorium cookies were prepared by replacing refined wheat flour with coconut haustorium flour at 10%, 20%, and 30% substitution levels. Cookies prepared with 70% refined wheat flour and 30% coconut haustorium flour showed highest crude fibre (4.48%), total ash (1.59%) and lowest total energy (524.01 kcal 100g-1) with excellent sensory scores for taste, flavour and texture. Cookies were prepared by replacing refined wheat flour with combinations of jackfruit seed flour and coconut haustorium flour at substitution levels of 5%, 10%, and 15%. The formulation containing refined wheat flour, jackfruit seed flour, and coconut haustorium flour recorded highest total ash (1.37%), crude fibre (4.29%), low total energy (511.03 kcal 100g-1) content and superior sensory scores for taste (8.37), flavour, texture and overall acceptability. Based on biochemical and sensory analysis, cookies prepared with refined wheat flour and jackfruit seed flour, refined wheat flour and coconut haustorium flour, refined wheat flour, jackfruit seed flour and coconut haustorium flour along with cookies developed with refined wheat flour alone (control), were selected and packaged in laminated polyethylene pouches and stored for 3 months for storage stability studies. Changes in biochemical and sensory properties were analysed at monthly intervals while microbial load was analysed at the time of storage and after 3 months of storage. At the end of storage period, cookies prepared with 70% refined wheat flour, 15% jackfruit seed flour and 15% coconut haustorium flour maintained superior sensory scores with 73.88% carbohydrates, 18.95% crude fat, 1.23% total ash, 10.14 g 100g-1 crude protein, 4.21% crude fibre and 509.62 kcal 100g-1. The study demonstrated that incorporation of jackfruit seed and coconut haustorium flours significantly enhanced the nutritional, functional, and sensory quality of cookies. The optimized formulation with refined wheat flour, jackfruit seed flour and coconut haustorium flour was found to be nutrient-rich, shelf-stable, and acceptable to consumers, highlighting the potential of these underutilized resources in functional cookie development.
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    Standardisation of postharvest treatments to extend the shelf life of rambutan (Nephelium lappaceum L.)
    (Department of Post Harvest Technology, College of Agriculture , Vellayani, 2022-01-22) Fathima Sajan; Geetha Lekshmi ,P R
    The study entitled Standardisation of postharvest treatments to extend the shelf life of rambutan (Nephelium lappaceum L.) was conducted in the Department of Post Harvest Technology, College of Agriculture, Vellayani during 2019-21 with the objective to reduce spintern browning and shelf life extension of rambutan through standardisation of postharvest treatments. Rambutan fruits of medium size harvested at commercial maturity, as determined by pericarp colour (redness) were selected for the study. Rambutan fruits after cleaning and sanitization (ozonation 2 ppm), were subjected to postharvest treatments viz., edible coating with aloe gel (10, 25, 50%), chitosan (0.5, 1, 2%) and oxalic acid (5, 7.5 and 10%) as dipping for 5 minutes. The pre-treated rambutan fruits after air drying to remove excessive surface moisture were stored in CFB boxes at room temperature. Physiological loss in weight, browning score, general appearance (visual parameters) and internal fruit quality were analysed daily till the end of shelf life and biochemical parameters were analysed initially and at the end of shelf life. Physiological Loss in weight increased during the storage period and after two days of storage oxalic acid treated fruits recorded the highest PLW (16.74%) with the highest browning score and were discarded due to spoilage. After fourth day of storage, the treatment with 50% aloe gel recorded the lowest PLW of 18.19%. Acidity (0.40%), moisture content (79.05%) of fruits decreased during storage and 50% aloe gel coated fruits recorded the highest TSS value of 17.98⁰ Brix and lowest value of 15.81⁰Brix was recorded for the fruits treated with 10% oxalic acid. The highest retention of total sugar (20.75%), reducing sugar (3.14%), vitamin C (22.69 mg 100g-1 ) and antioxidant activity (68.85%) was recorded for 50% aloe gel treated fruits at the end of shelf life. Based on the physiological, biochemical and sensory parameters, the best treatment from each section of chemicals selected for storage studies were 50 % aloe gel, 0.5% chitosan and 5% oxalic acid. Pre-treated rambutan fruits packaged in ventilated polypropylene were stored in CFB boxes under refrigerated condition of 12±1⁰ C. The fruits treated with aloe gel 50% recorded the lowest PLW of 9.33 %, and the highest TSS (16.96⁰ Brix), acidity (0.30 %), moisture content (80.08%), total sugar (17.67%), reducing sugar (2.84%), vitamin C (19.42 mg 100 g-1 ) followed by the chitosan (0.5%). The postharvest treatments did not show any effect on easiness of peeling and easiness of separation of pulp from seed. The lowest browning score and higher score for organoleptic qualities as well as appearance was recorded for the aloe gel (50%) treated fruits. Harvested rambutan fruits treated with 50 % aloe gel and pre-packaged in ventilated polypropylene, stored in CFB boxes under refrigerated storage of 12±1⁰C could extend the shelf life up to 16 days with minimum spintern browning and nutritional loss.
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    Standardisation of processing methods for production of jackfruit seed flour with functional properties
    (Department of Post Harvest Technology, College of Agriculture,Vellayani, 2024-05-03) Sreelekshmi S Kumar.; Geetha Lekshmi, P R
    Human-wildlife conflict is a significant and intricate challenge within India, emerging from the overlapping interests and interactions between human communities and diverse wildlife species inhabiting the country. The increasing competition for space, resources, and habitat between human populations and wildlife is a primary driver of these conflicts. Urbanization on the rise and the encroachment of human activities into wildlife habitats contribute to heightened conflicts between humans and wildlife., the expansion of agricultural activities is identified as a major catalyst for alterations in land use and the destruction of habitats (Vijayan et al., 2020). Human wildlife conflict seriously affects Kerala's protected areas like national parks and wildlife sanctuaries, witnessing challenges such as crop damage and livestock predation. In Kerala wildlife species involved in crop foraging causes serious economic loss to farmers actively engaged in agriculture (Govind and Jayson,2021) This study investigated the impact of land use and land cover changes on human and wildlife conflict in Wayanad district, Kerala, India, by exploring the relationship between land use patterns and wildlife distribution and the incidence of conflicts. The effects of changes in land use pattern on interactions between people and animals in the district was also studied. The results of this study offer insightful information to conservationists, decision-makers, and local people, assisting in the creation of strategies for sustainable land management, programs for the conservation of animals, and efficient ways for conflict reduction. The analysis of the spatiotemporal data on the incidences of human-wildlife conflict in the selected forest divisions of the Wayanad district from 2014 to 2018 was undertaken. A total of 9163 applications were received in the North and South forest divisions During the study period, a total of 9,030 conflicts were documented, involving various wildlife species such as Asian Elephants, Bonnet macaques, Wild boar, Deer, Gaur, Tiger, Leopard, and others. Asian Elephants accounted for nearly half of the total conflict incidents during the period from 2014-15 to 2018-19, registering the highest number of occurrences. Within both the North Division and South Divisions, the Bonnet Macaque was identified as the second-most problematic species among the five causing the most issues, with recorded conflicts amounting to 1399 in the north and 1437 in the south Division. Among the ten villages with the highest conflict levels, the top three were Thirunelli, Thavinjal, and Irulam. Thirunelli recorded 1,670 incidents, Thavinjal had 1,081 incidents, and Irulam recorded 892 incidents. The detection of changes in land use and land cover indicated that there was an expansion of agricultural activities, leading to a decrease in evergreen forest cover by more than 61 hectares. Additionally, a decline in the area covered by deciduous forests was also observed. So efforts should be made to protect the evergreen and deciduous forest area and for balancing the agricultural practices in the study area.
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    Quality beverage production from dragon fruit (Hylocereus undatus)
    (Department of Post Harvest Technology, College of Agriculture, Vellayani, 2021-12-01) Pavithra, K J; Mini,C
    The present study entitled “Quality beverage production from dragon fruit (Hylocereus undatus)” was carried out in the Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2019-2021, with the objective to standardize the blended and functional Ready To Serve beverages from dragon fruit and to utilize dragon fruit peel as a natural colourant in beverage production. The study was carried out as three independent experiments with good quality ripe dragon fruit with white flesh with pink skin, (Hylocereus undatus) of uniform maturity procured from farmer’s field. Dragon fruit RTS beverage was standardized with 11 per cent fruit juice and 11 per cent sugar content and 0.3% acidity. Blended dragon fruit RTS beverages were prepared by mixing dragon fruit juice with pulp/juices of lime, pineapple and watermelon in nine different ratios and were compared with pure dragon fruit RTS beverage to explore the possibility of efficient blending. Based on organoleptic evaluation, dragon fruit: lime in 80:20 ratio, dragon fruit: pineapple in 50:50 and dragon fruit: watermelon in 10:90 ratio were selected as best blended beverages. Though the pure RTS beverage had highest antioxidant activity (63.8%), maximum beta-carotene (0.193mg 100ml1 ) content was recorded in dragon fruit: watermelon blended beverage. On analysing the cost of production, it was seen that blended beverages with pineapple or watermelon were economical compared to pure beverage. Dragon fruit based functional RTS beverages were prepared by incorporating functional ingredients viz., ginger, mint and aloe extract at different concentration. Based on organoleptic evaluation, 1 per cent ginger extract, 2 per cent mint extract and 3 per cent aloe extract were selected as best concentrations for functional beverages. RTS beverage with 1 per cent ginger extract had highest ascorbic acid (9.09mg 100g-1 ) and beta-carotene content (0.186mg 100ml-1 ), whereas pure RTS beverage had maximum antioxidant activity (63.8%). There was no significant difference between cost of production of functional RTS beverage with ginger or aloe extract and pure RTS beverage. 183 Chemical preservation by 120ppm benzoic acid without pasteurization was identified as the efficient preservation method for blended and functional dragon fruit RTS beverages. Hydro extraction of fresh dragon fruit peel pieces in 1:10 solid to solvent ratio for 24 hours under ambient condition was standardized as the best method for betalain colour extraction. Beverages were prepared by replacing the water content with the colour extract in four different concentrations and were evaluated for quality parameters along with pure dragon fruit RTS beverage with no colour. Beverage with 40 and 50% water replacement with colour extract had superior chemical, nutritional (ascorbic acid, betalain content and antioxidant-properties) and organoleptic qualities and could be prepared without any additional expenses, hence selected for storage studies for two months. When the selected blended, functional beverages and coloured beverages were analysed for storage stability, chemical parameters viz., TSS, acidity, reducing sugar and total sugar had increased and nutritional parameters viz., ascorbic acid, beta-carotene content/ betalain content and antioxidant activity and sensory scores had decreased with storage period. All the beverages were microbiologically safe for a period of two months. The study proved that dragon fruit could be effectively utilized for beta carotene rich blended and functional RTS beverages. Nutrient rich coloured beverages could be developed using the betalain rich peel, thus proving the possibility of efficient waste utilization.
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    Evaluation of banana (Musa spp.) varieties for the development of intermediate moisture fruit (IMF)
    (Department Post Harvest Technology, College of Agriculture,Vellanikkara, 2022-07-26) Thatayaone Malikongwa; Saji Gomez
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    Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds
    (Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Viresh; Mini, C
    An investigation on “Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani from 2017-2020 with the objectives to standardize the extraction procedure for maximizing the antioxidant, anti-cancerous and anti-hyperglycemic properties of fruit wastes from varikka and koozha jackfruit types, phytochemical profiling, encapsulation and commercial exploitation of encapsulated extracts for fortification of fruit juice beverages. Experiments were carried out in four parts. Standardization of extraction procedure was carried out in the first part by evaluating the extracts for antioxidant, anti-hyperglycemic and anti-cancerous properties. Both varikka and koozha types were harvested at optimum maturity and were utilized at ripe stage independently. Except bulb, seed and peel without horny portion, all other parts were dried in cabinet (D1) and freeze (D2) driers, pulverized to fine powders and extracts were prepared using solvents viz., methanol at 90 (S1), 80 (S2), 50% (S3) and ethanol at 60 (S4), 80 % (S5) with solid to solvent ratios of 1:30 (R1), 1:40 (R2) and 1:50 (R3). Extract of freeze dried varikka samples using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3) had highest Total flavonoid content (TFC) (15.66 mg QE 100g-1 ), Total phenolic content (TPC) (156.10 mg GAE 100g), DPPH scavenging activity (69.29 per cent inhibition) and α-glucosidase inhibition activity (90.24 per cent). The same extract, D2S4R3 from koozha also exhibited highest TFC (15.88 mg QE 100 g -1 ), TPC (164.63 mg GAE 100g), DPPH scavenging activity (68.64 per cent inhibition) and α-glucosidase inhibition activity (92.28 per cent). Freeze dried varikka samples extracted using 90 per cent methanol at 1:50 solid solvent ratio (D2S1R3) recorded the highest (45.88 mg 100g-1 ) ascorbic acid content and freeze dried koozha samples extracted using 90% methanol at 1:40 solid solvent ratio (D2S1R2) had the highest ascorbic acid content of 47.37 mg 100g-1 . 310 Based on the efficiency and economics, extraction of freeze dried samples using 60% ethanol at 1:40 solid to solvent ratio (D2S4R2), similar samples using 60% ethanol at 1:50 solid to solvent ratio (D2S4R3 ) and cabinet dried samples with 60% ethanol at 1:50 solid to solvent ratio (D1S4R3) were selected as three superior extraction methods . The MTT system which is a simple, reproducible and accurate means of measuring the activity of living cells via mitochondrial dehydrogenases was utilized to assess the anti-cancerous properties of the selected three extracts viz., D2S4R2, D2S4R3 and D1S4R3 on HeLa cell lines with doxorubicin as control. Freeze dried varikka and koozha samples extracted in 60 percent ethanol at 1:50 solid to solvent ratio (D2S4R3) had the lowest IC50 value of 129.30 and 157.60 µg mL-1 respectively whereas the IC50 value for doxorubicin (positive control) was18.85 µg mL-1 . When the three superior extracts were subjected to phytochemical profiling in the second part of the experiment using LCMS/MS (Waters UPLC H class system fitted with TQD MS/MS system) for sugars, organic acids, phenolic acids and flavonoids, they were significantly influenced by extraction methods and jack fruit types. Fifteen sugars, ten organic acids, eighteen phenolic acids and fifteen flavonoids were fractionated and identified from the extracts. Extract of freeze dried sample using 60% ethanol in 1:50 solid to solvent ratio (D2S4R3) had highest sugars, organic acids, phenolic acids and flavonoid content. The major sugars identified were fructose, glucose, mannose, sucrose and sorbitol and; organic acids were citric acid, malic acid, shikimic acid, succinic and hydroxycitric acid; phenolic acids were ferulic acid, p-coumaric acid, caffeic acid, benzoic acid, o - coumaric acid; myricetin, catechin, naringenin, quercetin and epicatechin were the major flavonoids. The three superior extracts selected were encapsulated independently by spray and freeze drying in the third part of the study. Two maltodextrin (MD) levels (10 and 20 dextrose equivalence, DE), three carrier to extract ratio (1:10, 1:15 and 1:20), two inlet- outlet temperature of spray drier (180 - 80º C inlet - 311 outlet and 190 - 90º C inlet - outlet) were the process variables for spray encapsulation, whereas for freeze encapsulation, maltodextrin (MD) levels and carrier ratio were selected as process variables. The extract D2S4R3 from varikka and koozha, spray encapsulated using MD 20 DE at 1:20 carrier to extract ratio (Cr3) at inlet and outlet temperature of 180 and 80º C (T1) recorded highest TPC of 115.47 and 117.92 mg GAE 100 g-1 respectively. Varikka and koozha extracts spray encapsulated using MD 20 DE at 1:10 carrier to extract ratio at 190 - 90ºC inlet - outlet temperature (C2Cr1T2) produced encapsulate with highest per cent recovery (83.77 and 82.09 % respectively). Lowest moisture content of 2.46 and 2.55 per cent were recorded by the extracts spray encapsulated using 10 DE MD at 1:20 carrier to extract ratio at inlet - outlet temperature of 190 - 90º C (C1Cr3T2) from varikka and koozha respectively. Based on the superior physico-chemical properties, spray encapsulate of freeze dried varikka and koozha extracts prepared using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature (C2T1Cr3), was selected for Part 4 of the experiment. D2S4R3 extract from varikka and koozha, when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TFC of 11.62 and 11.75 mg QE 100 g-1 respectively. Koozha extract, freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TPC of 134.38 mg GAE 100 g-1 DPPH scavenging activity of varikka and koozha extracts were highest when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio (per cent inhibition of 71.66 and 77.48 respectively). Ascorbic acid content and per cent recovery of encapsulates were not influenced by levels of MD or carrier to extract ratio. The extracts freeze encapsulated with MD 10 DE at 1:10 carrier to extract ratio had lowest moisture content of 2.22 and 2.51% respectively. Based on the superior physico-chemical properties, freeze encapsulate of the freeze dried varikka and koozha extract prepared with 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio, was selected for part 4 of the experiment. 312 The encapsulated extracts were utilized @ 0.01 to 0.1 per cent for development of fortified mango RTS beverages as per FSSAI standards and compared with commercial fortified beverage in the fourth part of study. Mango RTS beverage enriched with the freeze encapsulate of the extracts @ 0.05 per cent was found to be superior with respect to Total Soluble Solids, total phenolic content, antioxidant activity and total sugar content and these were on par with the beverage enriched with spray encapsulates @ 0.05 per cent and commercial fortified beverages. The highest TPC of 41.05 and 41.12 mg GAE 100 ml-1 were recorded in mango RTS beverage enriched with 0.05 per cent freeze encapsulate of varikka and koozha respectively which were found to be on par with the mango RTS beverage enriched with 0.05 per cent spray encapsulate. The highest scavenging activity (76.29 per cent inhibition) was noticed in RTS beverage enriched with 0.05 per cent freeze encapsulate, followed by the beverage mixed with 0.05 per cent spray encapsulate (73.21%). The lowest scavenging activity (55.19 per cent inhibition) was observed in control sample. From the study, it was proved that the extracts prepared from combined inedible parts of both varikka and koozha jackfruit types are potential source for bioactive compounds. Extraction of freeze dried varikka and koozha types using 60 per cent ethanol at 1:50 solid to solvent ratio was standardized as the best extraction method for retention of phytochemicals, antioxidant activity, antihyperglycemic and anti-cancerous properties. Phytochemical profiling of the superior extracts revealed the presence of 15 sugars, 10 organic acids, 18 phenolic acids and 15 flavonoids. Extracts from varikka and koozha spray encapsulated using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature and freeze encapsulated by using 20 DE maltodextrin at 1:20 carrier to extract ratio retained maximum phytochemicals and antioxidant properties. These spray and freeze encapsulates could be utilized for fortifying mango RTS beverage @ 50 mg 100 ml-1 without affecting the sensory parameters with an enhanced antioxidant activity of 13-16% compared to commercial fortified mango RTS beverage.
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    Post harvest characterisation and management of avocado(Persea americana Mill.)
    (Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Geethu, M; Saji Gomez
    Avocado is a subtropical fruit crop, belonging to the family Lauraceae, and is rich in proteins, vitamins, minerals and monounsaturated fatty acids such as oleic acid, contributing to its high nutritive and therapeutic value. Even though there are a large number of genotypes with widely varying characteristics, inadequate characterisation and identification result in the lack of awareness, improper utilisation and insufficient post harvest management of avocado. Hence, the present study titled, „Post harvest characterisation and management of avocado (Persea americana Mill.)‟ was carried out in the Department of Post Harvest Technology, College of Agriculture, Vellanikkara during 2018-2021. The main objectives of the study were to characterise avocado accessions collected from different parts of Kerala and to evaluate the effect of post harvest management practices to extend the shelf life of avocado fruits and to study the effect of food additives on the quality of frozen slices, fruit pulp, freeze dried fruit powder and subsequently to standardise an instant avocado fruit shake. For the characterisation of avocado genotypes, 27 accessions were collected, among which 14 accessions were from RARS, Ambalavayal in Wayanad and 12 from Kanthaloor in Idukki and one accession was collected from Thanniyam in Thrissur. Characterisation of avocado genotypes based on the horticultural and biochemical traits, accession 25 from Idukki had comparatively higher TSS, vitamin C, total carbohydrates, total flavonoids, oleic acid, calcium, potassium, iron, total ash and crude fibre content. Hence, accession 25 was selected for subsequent post harvest management studies. Antioxidant activity of the methanolic extract of fresh fruit of accession 25 was evaluated by DPPH, FRAP and ABTS assays. Greatest free radical scavenging activity was observed in ABTS assay with lowest IC50 value of 0.10 μg/mL. Fresh and mature avocado fruits, surface sanitised with 2 ppm ozone and pretreated with 2 % calcium chloride, followed by shrink packaging with 25 μ polyolefin film and subsequently stored in refrigeration (T8) as well as cool chamber (T9) were found to be the ideal storage conditions with longest shelf life of 27 days. Calcium chloride pre-treated fruits with shrink packaging, stored under refrigeration had lowest physiological lossin weight, respiration rate, ethylene evolution rate and decay per cent, with better retention of firmness. Fruits of this treatment retained significantly higher total carbohydrates, total protein and total phenols during storage. Avocado slices pre-treated with 40 % sucrose, ascorbic acid (0.5 %) and potassium metabisulphite (0.1 %), quick frozen to -20 ºCin 30 minutes followed by packing in 200 gauge LDPE pouches and held under frozen temperature (-18 0C) was the most ideal pre-treatment for storage. This treatment recorded significantly higher TSS, vitamin C, total carbohydrates, total protein and organoleptic acceptability throughout storage and lowest water activity, peroxide value and microbial population. For preparation and storage of avocado pulp, pre-treatments with ascorbic acid (0.5%) and KMS (0.1%) followed by vacuum packaging LDPE bags (T10) as well as in glass jars (T12), stored under refrigeration resulted in longest shelf life and better quality. Total protein, total phenols, total carbohydrate, total fat, viscosity and organoleptic scores were highest in these treatments with lowest water activity, polyphenol oxidase activity and microbial population during storage. For preparation of avocado fruit powder, addition of 5% maltodextrin, ascorbic acid (1%), tricalcium phosphate (0.15%), EDTA (0.05%) and potassium sorbate (0.05%) followed by freeze drying at -70 ºCand 100 mtorr vacuum for 36 hours followed by packing in LDPE laminated aluminium pouches (T14) and glass jars (T16) stored under refrigeration were the ideal methods with longest shelf life and quality. Significantly higher bulk density, solubility, colour value L*, TSS, vitamin C, total carbohydrates, total fat and organoleptic scores were recorded in these treatments during storage along with lowest hygroscopicity, colour value a* and b*, peroxide value, water activity and microbial population. An instant avocado shake was standardised by combining avocado fruit powder with skimmed milk powder, sucrose and water in the proportion of 1:2:1:2 with appealing appearance, light yellowish colour, unique blend of taste and flavour of avocado fruit and skimmed milk powder.
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    Evaluation of banana (Musa spp.) cultivars for dietary fibre
    (Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Anjali, C; Pushpalatha, P B
    Banana is grown under a wide range of environment in the tropical and subtropical regions of the world. Since the plant as a whole is useful for its fruits, peel, fibre, rhizome, male bud and pseudostem, it is also called as ‘Kalpatharu’. After harvesting bunches, the biomass left out are reported to be rich source of dietary fibre. Nowadays, the development and use of functional ingredients is widely exploited in the food industry, principally those with high dietary fibre levels. Dietary fibres are plant derived complex carbohydrates, which have immense health beneficial effects. These plant parts, which are rich in dietary fibre could be used as a potential source of dietary fibre in food products. In this context, the present study was carried out in the Department of Post-Harvest Technology, College of Agriculture, Vellanikkara and Banana Research Station, Kannara, with the objective to evaluate the quantity and quality of dietary fibre from various parts of banana cultivars and to utilize the dietary fibre enriched powder for product development. The cultivars, belonging to different genomes (Grand Naine (AAA), Kunnan (AB), Nedunendran (AAB) and Pisang Lilin (AA)) were planted in the field of Banana Research Station, Kannara. The plant parts such as male bud, peel, inner core of pseudostem and rhizome were collected and estimation of biomass and dietary fibre yield were carried out. The rhizome of cultivar Kunnan recorded the highest biomass content (6955.56 g) and male bud of Pisang Lilin recorded the lowest (190.68 g). Among different cultivars, the Kunnan recorded the highest biomass content (3989.25 g), which was on par with the Grand Naine (3920.64 g) and Pisang Lilin recorded the lowest biomass content (1400.61 g). When plant parts are taken separately irrespective of the cultivars, the rhizome recorded the highest biomass content (5031.94 g) and male bud recorded the lowest (421.79 g). The dietary fibre content was recorded as highest in the rhizome of Pisang Lilin (72.10 %) and lowest in the inner core of pseudostem of Grand Naine (22.96 %). With respect to each cultivar, highest dietary fibre content was recorded in the rhizome of Pisang Lilin (72.10 %) and male buds of Kunnan (54.24 %), Nedunendran (42.43 %) and Grand Naine (38.82 %), followed by the rhizomes of Kunnan (50.83 %) and Grand Naine (37.19 %). These plant parts were powdered and the quality evaluation of dietary fibre for antioxidant activity, total phenols, lignin, cellulose, carbohydrate, swelling power and solubility was done. The male bud powder of Kunnan recorded the lowest phenol content (0.63 mg/g) and rhizome powder of Pisang Lilin recorded the highest phenol content (3.64 mg/g). The highest lignin content (17.05 %) and solubility (15.30 %) was recorded in the male bud powder of Kunnan. The cellulose content (22.50 %) as well as antioxidant activity (0.18 μg/ml) was recorded as highest in the rhizome powder of Grand Naine whereas, the carbohydrate (20.35 g/100g) content was highest in the male bud powder of Grand Naine. The swelling power was highest in the rhizome powder of Kunnan (5.03). As the male bud powder of Kunnan recorded the highest values for most of the quality attributes, it was selected for the product development. Thus, cookies were prepared by incorporating the male bud powder of Kunnan at different concentrations (10 %, 20 %, 30 %, 40 % and 50 %) to the banana flour. The cookies under control were prepared using 100 % banana flour. The cookies were evaluated for their biochemical and sensory attributes. The biochemical parameters such as protein, total minerals, calcium, potassium, dietary fibre and fat content increased with the level of incorporation of male bud powder of Kunnan and were highest for the cookies incorporated with 50 % Kunnan male bud powder. The carbohydrate, starch, total sugars and energy value decreased with the level of incorporation of Kunnan male bud powder, and were highest for the cookies under control. The sensory evaluation of the cookies was carried out using 9-point hedonic scale. The cookies incorporated with 10 % male bud powder of Kunnan adjudged as the best with respect to different sensory attributes analyzed, resulting in better overall acceptability. Hence, the cookies with 10 % incorporation of Kunnan bud powder was selected as the best treatment. The male bud powder of ‘Kunnan’ was proved to be the best among the different parts of cultivars studied, with respect to the quality attributes of dietary fibre such as phenol content, lignin content and solubility as well as for acceptability. Hence, there exist immense scope for Kunnan bud powder in the area of production of dietary fibre enriched products.
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    Evaluation of banana (Musa spp.) cultivars for dietary fibre
    (Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Anjali, C; Pushpalatha, P B
    Banana is grown under a wide range of environment in the tropical and subtropical regions of the world. Since the plant as a whole is useful for its fruits, peel, fibre, rhizome, male bud and pseudostem, it is also called as ‘Kalpatharu’. After harvesting bunches, the biomass left out are reported to be rich source of dietary fibre. Nowadays, the development and use of functional ingredients is widely exploited in the food industry, principally those with high dietary fibre levels. Dietary fibres are plant derived complex carbohydrates, which have immense health beneficial effects. These plant parts, which are rich in dietary fibre could be used as a potential source of dietary fibre in food products. In this context, the present study was carried out in the Department of Post-Harvest Technology, College of Agriculture, Vellanikkara and Banana Research Station, Kannara, with the objective to evaluate the quantity and quality of dietary fibre from various parts of banana cultivars and to utilize the dietary fibre enriched powder for product development. The cultivars, belonging to different genomes (Grand Naine (AAA), Kunnan (AB), Nedunendran (AAB) and Pisang Lilin (AA)) were planted in the field of Banana Research Station, Kannara. The plant parts such as male bud, peel, inner core of pseudostem and rhizome were collected and estimation of biomass and dietary fibre yield were carried out. The rhizome of cultivar Kunnan recorded the highest biomass content (6955.56 g) and male bud of Pisang Lilin recorded the lowest (190.68 g). Among different cultivars, the Kunnan recorded the highest biomass content (3989.25 g), which was on par with the Grand Naine (3920.64 g) and Pisang Lilin recorded the lowest biomass content (1400.61 g). When plant parts are taken separately irrespective of the cultivars, the rhizome recorded the highest biomass content (5031.94 g) and male bud recorded the lowest (421.79 g). The dietary fibre content was recorded as highest in the rhizome of Pisang Lilin (72.10 %) and lowest in the inner core of pseudostem of Grand Naine (22.96 %). With respect to each cultivar, highest dietary fibre content was recorded in the rhizome of Pisang Lilin (72.10 %) and male buds of Kunnan (54.24 %), Nedunendran (42.43 %) and Grand Naine (38.82 %), followed by the rhizomes of Kunnan (50.83 %) and Grand Naine (37.19 %). These plant parts were powdered and the quality evaluation of dietary fibre for antioxidant activity, total phenols, lignin, cellulose, carbohydrate, swelling power and solubility was done. The male bud powder of Kunnan recorded the lowest phenol content (0.63 mg/g) and rhizome powder of Pisang Lilin recorded the highest phenol content (3.64 mg/g). The highest lignin content (17.05 %) and solubility (15.30 %) was recorded in the male bud powder of Kunnan. The cellulose content (22.50 %) as well as antioxidant activity (0.18 μg/ml) was recorded as highest in the rhizome powder of Grand Naine whereas, the carbohydrate (20.35 g/100g) content was highest in the male bud powder of Grand Naine. The swelling power was highest in the rhizome powder of Kunnan (5.03). As the male bud powder of Kunnan recorded the highest values for most of the quality attributes, it was selected for the product development. Thus, cookies were prepared by incorporating the male bud powder of Kunnan at different concentrations (10 %, 20 %, 30 %, 40 % and 50 %) to the banana flour. The cookies under control were prepared using 100 % banana flour. The cookies were evaluated for their biochemical and sensory attributes. The biochemical parameters such as protein, total minerals, calcium, potassium, dietary fibre and fat content increased with the level of incorporation of male bud powder of Kunnan and were highest for the cookies incorporated with 50 % Kunnan male bud powder. The carbohydrate, starch, total sugars and energy value decreased with the level of incorporation of Kunnan male bud powder, and were highest for the cookies under control. The sensory evaluation of the cookies was carried out using 9-point hedonic scale. The cookies incorporated with 10 % male bud powder of Kunnan adjudged as the best with respect to different sensory attributes analyzed, resulting in better overall acceptability. Hence, the cookies with 10 % incorporation of Kunnan bud powder was selected as the best treatment. The male bud powder of ‘Kunnan’ was proved to be the best among the different parts of cultivars studied, with respect to the quality attributes of dietary fibre such as phenol content, lignin content and solubility as well as for acceptability. Hence, there exist immense scope for Kunnan bud powder in the area of production of dietary fibre enriched products.
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    Standardisation of processing methods for production of jackfruit seed flour with functional properties
    (Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Sreelekshmi S Kumar; Geetha Lekshmi, P R
    The present study entitled “Standardisation of processing methods for production of jackfruit seed flour with functional properties” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2019-2021 with the objective of quality evaluation of jackfruit seeds of varikka and koozha types, standardisation of processing methods for jackfruit seed flour with functional properties and assessment of storage stability. Jackfruit seeds of varikka and koozha types were subjected to different processing methods viz., Pan roasting, Pressure cooking, Lye peeling and Oven drying for the development of jackfruit seed flour. The jackfruit seed flour obtained through different processing methods were subjected to analyses for biochemical, functional and physical qualities. The processing methods for jackfruit seed flour influenced the biochemical, physical and functional qualities of the seed flour. The moisture content of jackfruit seed flour ranged from 6.15% to 10.59% and the highest moisture content of 10.59% was observed for jackfruit seed flour processed by the methods of pressure cooking, pressure cooking+ lye peeling of varikka and koozha seeds. The lowest moisture content of 6.15% was recorded for the treatment Pan roasting + Manual removal of spermoderm of koozha seeds. The highest protein content of 21.13% was observed for Pan roasted koozha as well as varikka seed flour. The highest fat content of 0.76% was reported for Lye peeled varikka and koozha seed flour and fibre content was the highest (3.93%) for Pressure cooking and Pressure cooking + Manual removal of spermoderm of varikka and koozha types. The highest ash content of 3.45% was observed for varikka and koozha seed flour obtained through Pan roasting+ Manual removal of spermoderm. Vitamin C content of jackfruit seed flour ranged from 18.32 mg 100g-1 to 22.32 mg 100g-1 and the highest Vitamin C content of 22.32 mg 100g-1 was observed for the treatment oven drying with spermoderm for varikka and koozha seeds. The highest starch content of 69.07% was observed for pressure cooking method of varikka as well as koozha seed flour. The highest TSS content of 3.03ºBrix and carotenoid content of 5.64 µg 100g-1 was observed for the treatment Oven drying with spermoderm for varikka and koozha seed flour and the treatment Pressure cooking+ Manual removal ofspermoderm for koozha seeds recorded the highest acidity of 0.34%. The highest total sugar of 5.59% and reducing sugar of 0.92% was observed for varikka and koozha seed flour obtained through pan roasting. Functional qualities of jackfruit seed flour viz., water absorption capacity was the highest (180 mL 100g-1 ) for pan roasted seeds whereas oven dried seeds recorded the highest oil absorption capacity (96.67 mL 100g-1 ) and swelling power (5.44 g g-1 ). The highest yield of 64.24% was recorded for oven dry method of jackfruit seed flour for both the types (varikka and koozha) and the highest bulk density (0.82 g cm-3 ) and tapped density of 0.98 g cm-3 were recorded for pressure cooked varikka seed flour. Pan roasting method recorded the highest value of Hausner factor and the processing methods did not show any significant difference for carr’s index. Jackfruit seed flour obtained through lye peeling of varikka and koozha seeds recorded more whitish flour with highest mean score and oven dried method with spermoderm recorded the lowest score indicates the brownish colour of the flour. Jackfruit seed flour did not show any quality changes during a storage period of two months. During storage, there was no significant changes in biochemical and functional parameters of jackfruit seed flour except moisture content and reducing sugar which showed a slight increase, whereas titrable acidity and vitamin C slightly decreased with the storage. No microbial load was detected during the storage period and the storage studies revealed good storage stability of jackfruit seed flour. Tags from this library: No tags from this library for this title.