1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Standardization of minimal processing of amaranthus (Amaranthus tricolor L.)(Department of Processing Technology, College of Agriculture, Vellayani, 2016) Ambareesha, K N; Geetha Lekshmi, P RItem Standardisation of thermal processing of cuttle fish nidamental glant(Department of Processing Technology, College of Fisheries, Panangad, 2007) Bikash kumar Pati; Sherief, P MItem Development of juice- based beverage and ripe- fruit powder from banana(musa SPP.)(Department of Processing Technology, College of Horticulture, Vellanikkara, 2005) Evelin Mary, A; Jacob John, PThe study on "Development of juice-based beverage and ripe-fruit powder from banana (Musa spp.)" was carried with the objective of developing a drying and packaging regime for ripe banana powder and to develop a beverage based on clarified banana juice. Technology for spray and drum dried banana powder was standardized through drying and packaging experiments. Good quality spray dried banana powder could be obtained with an inlet air temperature of 150°C, keeping the outlet temperature at 100°C with two per cent maltodextrin and three per cent soluble starch on wet basis as additive. Successful drum drying could be achieved with drum temperature of 152°C with drum speed of three rpm and soluble starch 2.5 per cent on wet basis as additive. Drum drying was found better in terms of higher recovery, lesser additive, better quality and lesser cost of production. Moisture sorption studies revealed that banana powder was highly hygroscopic requiring special packaging, techniques. Gas Chromatography-Mass Spectrometry analysis revealed that the caramelized fruity fig like aroma of banana powder was due to Furaneol and Ethyl einnamate. Banana powder could be stored for one year under ambient conditions without deterioration when packed in aluminium foil laminated pouches with nitrogen. Banana powder can be used as an ingredient in baby food, health food, instant beverage mix, breakfast cereals, flavourings, bakery and dairy products. The cost of production of 100 grams of spray and drum dried banana powder worked out to be Rs.26.61 and Rs.18.66 respectively. The technology for banana juice based beverage was also standardized. Clear banana juice could be extracted using commercial pectinase enzyme @ 5 mll kg pulp and incubating for four hours at room temperature. Robusta juice was superior in terms of colour, flavour and overall acceptability compared to Poovan, karpooravalli and Palyankodan juices. Blended banana-mango RTS beverage in the ratio of 50:50 was preferred by the taste panel over other fruit blends. The disadvantages in banana juice viz., lack of colour, consistency and acidic taste could be overcome by mixing equal amounts of mango juice. Blending banana juice with mango pulp helped in incorporating the excellent flavour of banana and reduced the cost of production of mango R TS beverage. The cost of production of banana-mango RTS beverage when worked out came to be Rs.3.84 per 200 ml bottle while that of pure mango RTS beverage was RsA.23. The blended RTS beverage could be stored for six months under ambient condition without deterioration. With liberalization in industrial policy and globalization, more opportunities are created for export of value added and nutritious products from banana. India being the largest producer of banana in the world can tap this potential by exporting products' like ripe banana powder and juice based beverages.Item Evaluation of selected banana(musa spp.) varieties grown in Kerala for post harvest attributes(Department of Processing Technology, College of Horticulture, Vellanikkara, 2005) Reni, M; Sheela, K BThe present investigation on ‘Evaluation of selected banana (Musa spp) varieties grown in Kerala for postharvest attributes was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur, Kerala. Twenty five accessions of banana belonging to six genomic groups were catalogued as per IPGRI description based on 21 fruit characters. Of the twenty five accessions, maximum value for finger weight, finger length, volume of finger, pulp weight and peel weight was recorded by Zanzibar and lowest by Matti. Other varieties with higher finger weight were Nedunendran, Chengalikodan, Manjeri Nendran, BRS I, Monthan, Batheesa and Kanchikela. Varieties Zanzibar and Chinali recorded highest value for TSS (32.5°brix). Varieties Chengalikodan, Koompillakannan, Nendunendran, Manjeri Nendran, Matti and Njalipoovan also recorded higher values for TSS (TSS >30°brix). Culinary varieties recorded lower TSS. Nendran clones recorded higher values for total and reducing sugars, vitamin C, ß carotene and starch. Physiological loss in weight was highest in Grand Naine and lowest in Batheesa at the end of storage period. Longer shelf life was recorded by the varieties Bodles Altafort, Chengalikodan, Red Banana, Grand Naine, Manjeri Nendran and Poomkalli. On organoleptic evaluation higher scores for sweetness and taste was recorded by Kadali and Koompillakannan. The physical, chemical and physiological changes during ripening were recorded in four stages viz., mature green unripe stage, colour changing, full ripe and over ripe stage in eight varieties. Pulp percentage and pulp/peel ratio showed an increasing trend whereas peel percentage and fruit firmness showed a decreasing trend during the postharvest period. TSS, total, reducing and non reducing sugars and moisture content increased progressively in the various varieties from stage I to stage IV, whereas starch, pectin and tannin content decreased during ripening. Acidity in the various varieties increased up to colour changing stage whereas on full ripening decreased. The activity of starch hydrolysing enzymes -amylase, ß-amylase and invertase increased during the postharvest period in the various varieties. The rate of respiration showed a climacteric peak at full ripe stage and after that it slightly decreased. The effect of different postharvest treatments on enhancing the shelf life varied with different varieties. Precooling with ice flakes and tap water was effective in extending shelf life in Palayankodan fruits. In Njalipoovan and Chengalikodan longer shelf life was obtained for fruits vacuum infiltrated with 1 per cent CaCl2. Maximum shelf life in the case of Robusta was for fruits coated with edible wax at cut ends and precooling with cold water. Precooling treatments in general improved the TSS and total sugars in Palayankodan, Njalipoovan, Robusta and Chengalikodan. Higher scores for sensory qualities were obtained for precooled fruits in Palayankodan, Robusta and Chengalikodan and for fruits vacuum infiltrated with 1 per cent CaCl2 in Njalipoovan. Effect of different packaging treatments varied significantly in the various varieties. In Palayankodan, Njalipoovan and Chengalikodan minimum physiological loss in weight and maximum shelf life was observed for vacuum packed fruits. Maximum yellow life was observed in fruits packed in corrugated fibre board boxes and CFB box + polyethylene lining + ethylene absorbent. Higher values for TSS, total sugars and higher scores for taste, flavour and overall acceptability was for fruits packed in CFB boxes.Item Standardisation of technology for value addition of cocoa(theobroma cacao L.)(Department of Processing Technology,College of Horticulture, Vellanikkara, 2005) Sunilkumar, K; Pushpalatha, P BCocoa is the sole source for chocolate and its manufacture continued to be the monopoly of multinational companies. Even though, cocoa is mainly grown in small-holder sector, the growers are forced to sell their produce at a price decided by the multinational companies. The growers are facing acute problem due to ineffective procurement system of the companies and the unrealistic price offered by them. In this context, development of viable technologies for small-scale processing and value addition of cocoa will help a long way to safe guard the interest of farmers (Amma et al., 2004). Hence the present study was taken up with the objectives of standardization of primary and secondary processing of cocoa for small scale unit and the development of an Instant Chocolate Beverage Powder (ICBP) and studying its suitability for preparation of value added products. The primary processing technology for cocoa was standardised in terms of fermentation, drying and storage of cured beans. Pod storage for four days was found to produce quality beans during the major (April- May) as well as minor (Sept- Oct.) harvest seasons of cocoa. The application of pectinase (0.01per cent) enhanced the effectiveness of fermentation as reported by Bhumibhamon and Jinda (1997). The quality analysis of sun dried and oven dried beans revealed the superiority of sun dried beans over the other. The most desirable pH (5.82-5.84) of the beans was achieved in sun dried samples. The effectiveness of fermentation and drying as judged by the cut test (Wood and Lass, 1985) revealed the superiority of selected fermentation and drying treatments. Packaging and storing the beans in jute bag with double lining of polythene was found to retain quality of beans to an acceptable level upto ten months during both the seasons. The secondary processing of cocoa (alkalisation, roasting and grinding) was standardised for small scale units. Alkalising the cured beans with one per cent Sodium carbonate for four hours was found beneficial. The chocolate prepared using alkalised beans was ranked superior with respect to pH and sensory attributes. Grading the beans based on size before roasting is to be done to get good quality powder and butter. Large sized beans (1.2 g) gave better quality powder compared to that of small and medium sized beans. The quality of beans roasted in shallow pans was superior compared to that roasted in small scale roaster. The ideal duration for grinding the roasted beans was identified as four to six hours when a table top grinder of two litre capacity (suitable for small scale unit) was used. A value added product viz., ICBP was developed adopting the technology of spray and cabinet drying. The ideal inlet/ outlet temperature for production of quality ICBP was standardized as 190/900 C for spray drying and the feed composition formulated with 14 per cent cocoa, 63 per cent milk solids and 23 per cent additives produced the best quality ICBP. The quality of the spray dried powder was better than that of cabinet dried samples. In addition to the suitability for preparation of beverage, the ICBP was found useful as a base material for preparation of chocolate, shake and pudding.Item Value addition in sapota(manilkara achras(mill.) fosberg(Department of Processing Technology,College of Horticulture, Vellanikkara, 2004) Maya, T; Jacob John, PItem Development of an integrated light (minimal) processing technology for tender coconut and tender coconut husk based products(Department of Processing Technology, College of Horticulture, Vellanikkara, 2004) Subramanian, K V; Raju, V KItem Harvest and postharvest losses in mango (mangifera indica L.) and its management(Department of Processing Technology, College of Horticulture, Vellanikkara, 1996) Elsamma Alex; Narayanankutty, M CItem Fruit development,postharvest handling and product development studies in red banana(musa AAA group)(Department of Processing Technology, College of Agriculture, Vellayani, 2005) Geetha Lekshmi, P R; Philipose JoshuaThe present investigation was carried out at the Department of Processing Technology, College of Agriculture, Vellayani during 2003-2005 with the objective to study the fruit development in Red Banana, development of a grading system, postharvest handling and product development studies of Red Banana. For the fruit development studies, Red Banana plants were selected and tagged at the time of bunch emergence (opening of the first hand) to ensure the selection of fruits with uniform chronological age. At each sampling, fingers from the second hand of five bunches were harvested at 4,6,8,10,12,14 and 15 weeks after bunch emergence and at harvest (16 weeks) and were subjected to various physical and chemical analysis. Consumer preference according to the physical characters of hands and fingers was evaluated and grades for Red Banana hands were suggested. Various prepackaging and packing treatments were used to assess the mechanical damage caused due to transportation. Postharvest storage and ripening studies were conducted using prepackaging treatments and different storage temperatures. In the product development studies, standardization of pectinase enzyme treatment for the clarification of Red Banana juice with different enzyme concentration, incubation temperature and duration was done. Red Banana squash and RTS were prepared from this clarified juice and their storage stability and preference were determined. Bottling of ripe Red Banana fruits was conducted using different concentration of sugar and acidity of canning medium. Fruit development studies revealed that Red Banana reached its full maturity at 16 weeks after the bunch emergence and it can be harvested with optimum maturity at 15 weeks after the bunch emergence. Consumer preference study revealed that medium sized hands are mostly preferred. Grades are suggested for Red Banana hands as grading ensure the quality and thus fetches higher price. For export and long distance market, hands of Grade A and B could be suggested, Grade B and C could be proposed for dessert purpose in local and distant market. Grade D lacked market appeal and could be used for processing into banana products. Transportation studies showed that prepackaging of bananas significantly reduced bruises on the fruits. Prepackaging of Red Banana with vented polyethylene bags with or with out ethylene absorbent and the storage temperature of 16 ºC was found best for the storage. Prepackaging with ethylene absorbent recorded an additive effect in extending the green life of fruits. Enzyme clarification of Red Banana pulp with 0.50 per cent pectinase enzyme at 40 ºC for four hours was found the best for juice yield. Red Banana squash prepared from the clarified juice was stored well for a period of 120 days. Red Banana RTS prepared using 15 per cent juice, 12 ºB TSS and 0.15 per cent acidity recorded the highest organoleptic score among the different RTS formulations. RTS recorded a shelf life of 60 days at ambient temperature. It was observed that Red Banana squash and RTS had a good consumer acceptance. Of the various concentrations tried for canning medium for bottling of the ripe Red Banana fruits showed that the treatment using syrup of 30 ºB and 0.10 per cent acidity was better and products stored well for a period of 45 daysItem Development pattern, storage behaviour and variability in processing characters of cashew apple(Department of Processing Technology, College of Horticulture, Vellanikkara, 2000) Narayanan Kutty, M C; Ramachandran Nair, SStudies were conducted at the College of Horticulture, Vellanikkara to analyse the fruit development pattern in cashew. The changes associated with growth and development of cashew apple and nut were evaluated. Storage behaviour of cashew apple was assessed under different conditions of storage. Cashew apple from different varieties/types were evaluated based on apple quality characteristics. Fruit development in cashew was completed in 52 to 60 days after fruit set. In early varieties like Anakkayam-I and Madakkathra-I fruit development and ripening of apple was completed in 52 days after set while in mid and late season varieties the period varied between 55 to 60 days after fruit set (DAFS). Difference between varieties in terms of apple length, circumference, fresh weight and dry weight at all stages of growth was significant. Absolute growth rate in terms of apple length, circumference, fresh weight and dry weight was also significantly different between stages of growth. The increase in fresh weight of cashew apple ranged from O.666g per day in variety Anakkayarn-I to 1. 129g per day in variety Madakkathara- 2 among the varieties studied. Absolute growth rate in terms of apple fresh weight was maximum during the period between 40 and 60 DAFS stage. The relative growth rate was maximum between 'Pea' stage and 20 DAFS stage. Volume of cashew apple showed a marked increase from 35 - 40 DAFS stage onwards. The specific gravity of cashew apple decreased from 1.072-1.14 at the early stages of growth to less than one in the ripe apple. Apple colour also changed along with ripening. Typical colour of the variety/ type was observed at the fully ripe stage of apple. Flesh firmness also showed a sharp decrease during ripening phase. Critical dependence of apple on presence of nut for its growth was observed till 45 DAFS stage. Removal of nut up to 25 DAFS stage resulted in termination of apple growth. Increased rate of growth for a short period was observed when nut was detached after 35 DAFS stage. Highest rate of growth for cashew nut was observed during the early stages of growth. Nuts attained maximum size and fresh weight at 30 to 40 DAFS stage. The Relative Growth Rate (RGR) was maximum during the first fifteen days after 'pea' stage. A second peak in RGR was observed between 41 and 50 DAFS stage. Kernel formation commenced from 20 DAFS stage and the dry weight increase of kernel continued throughout the growth period. Composition of cashew apple changed with maturity. There was an increase in moisture, total soluble solids (TSS), carbohydrate content and ascorbic acid content in cashew apple as the maturity advanced Acidity of cashew apple pulp and pectin content decreased during development. The crude fibre content increased up to the ripening stage and declined during ripening. The content of phenolic constituents decreased as the apple ripened. Peak activity of Polyphenol oxidase (PPO) enzyme was observed at 30 DAFS stage and 50 DAFS stage. The activity of PPO was stable at ambient temperature. Rate of respiration of cashew apple at all sta~es of growth was observed to be very high. The rate of respiration declined as the maturity advanced indicating non-climacteric behaviour. The rate of release of ethylene also declined during ripening. The cashew apple had typical dicot stem anatomy. Presence of lysogenously formed resin ducts was a characteristic feature. Accumulation of phenolic substances and starch grains was observed. Formation and expansion of resin ducts had a major role in the growth of cashew apple. Ripe cashew apples suffered severe damage by insect and non-insect pests as well as pathogens. More than 63 per cent of cashew apple collected at ripe stage had moderate to heavy damage. Cashew apples collected from fallen fruits suffered heavily due to mechanical damage. Storage of cashew apple under ambient conditions resulted in of 35 to 100 per cent spoilage by the second day. Storage up to 12-13 days was possible under refrigerated conditions with 15 to 1 ri: temperature and 85 per cent relative humidity. Apple collected from fallen fruits could be stored for 6-11 days under similar conditions. Packing cashew apple in polythene bags with or without ventilation decreased the storage life. Fungal decay and shrinkage were the main causes of spoilage of cashew apple. Pre storage treatments with warm water influenced storage life of cashew apple under refrigerated conditions. Calcium chloride dip treatment as well as vacuum impregnation could not improve the storability of cashew apple. Pre storage treatment with chemicals such as potassium meta-bisulphite, sodium benzoate or hydrogen peroxide was also not effective. Storage at temperature lesser than 8°C resulted in chilling injury. Appearance of sunken spots, pitting, water soaked lesions and discolouration was observed when apples were stored under freezing temperature. Twenty-five varieties/types of cashew were evaluated with reference to their apple quality characters. Significant variation in apple size, weight, juice yield, TSS, acidity, phenolic substances, ascorbic acid and TSS/acid ratio was observed. Varieties were grouped into six clusters based on Euclidean distance coefficients. Varieties H-1593, H-1600, V-4, K-19-1, Madakkathara-2, Dhana, Kanaka and M 2612 had desirable attributes with reference to quality parameters.