development and evaluation of fruit pulp incorporated pearl millet/bajra malt drink mix

109 Pages·2016·4.54 MB·English

DEVELOPMENT AND EVALUATION OF FRUIT PULP
INCORPORATED PEARL MILLET/BAJRA (Pennisetum glaucum)
MALT DRINK MIX

By
Tanya Luva Swer
B.E. (Food Processing & Preservation Technology)

THESIS SUBMITTED TO THE
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY

POST GRADUATE AND RESEARCH CENTRE
INTERFACULTY PG PROGRAMME IN FOOD SCIENCE & TECHNOLOGY
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD – 500 030.

JULY, 2010
CERTIFICATE

This is to certify that the thesis entitled “DEVELOPMENT AND
EVALUATION OF FRUIT PULP INCORPORATED PEARL MILLET/BAJRA
(Pennisetum glaucum) MALT DRINK MIX” submitted in partial fulfillment of the
requirement for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND
TECHOLOGY of the Acharya N. G. Ranga Agricultural University, Hyderabad is
record of the bonafide research work carried out by Ms. TANYA LUVA SWER
under my guidance and supervision. The subject of the thesis has been approved by
the student’s Advisory Committee.
No part of the thesis has been submitted for any degree or diploma. The
published part has been fully acknowledged by the author of the thesis.

(Dr. Kamini Devi)
Chairman of the Advisory Committee.

Thesis approved by the Student’s advisory committee.
Chairman : Dr. Kamini Devi _____________________
Professor
Department of Foods and Nutrition
College of Home Science
Hyderabad

Member : Dr. T. V. Hymavathi _____________________
Associate Professor
Department of Foods and Nutrition
PG & Research Centre
Acharya N.G.Ranga Agricultural University
Rajendranagar, Hyderabad

Member : Dr. J. Dilip Babu _____________________
Principal Scientist
Post Harvest Technology Unit
Andhra Pradesh Horticultural University
Rajendranagar
CERTIFICATE

Ms. TANYA LUVA SWER has satisfactorily prosecuted the course of
research and that the thesis entitled, “DEVELOPMENT AND EVALUATION OF
FRUIT PULP INCORPORATED PEARL MILLET/BAJRA (Pennisetum
glaucum) MALT DRINK MIX” submitted, is the result of original research work
and is of sufficiently high standard to warrant its presentation to the examination, I
also certify that the thesis or part thereof has not been previously submitted by him for
a degree of any university.

Date: (DR. KAMINI DEVI)
Place: Hyderabad Major Advisor
DECLARATION

I, Ms. TANYA LUVA SWER, hereby declare that the thesis entitled
“DEVELOPMENT AND EVALUATION OF FRUIT PULP INCORPORATED
PEARL MILLET/BAJRA (Pennisetum glaucum) MALT DRINK MIX”
submitted to Acharya N. G. Ranga Agricultural University for the degree of
MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY, is a result
of the original research work done by me. I also declare that the thesis or part thereof
has not been published earlier elsewhere in any manner.

Date: (TANYA LUVA SWER)
Place: Hyderabad
LIST OF CONTENTS

Chapter No. Title Page No.
I Introduction
II Review of Literature
III Materials and Methods
IV Results
V Discussion
VI Summary and Conclusion
Literature Cited
Appendices
LIST OF CONTENTS

Chapter TITLE Page No.
No.
I INTRODUCTION
II REVIEW OF LITERATURE
2.1 CEREALS AND MILLETS
2.1.1 PEARL MILLET
2.1.1.1 NUTRIENT COMPOSITION OF PEARL MILLET
2.2 PROCESSING OF PEARL MILLET AND OTHER
GRAINS
2.2.1 MALTING
2.2.2 OTHER PROCESSES
2.2.2.1 FERMENTATION
2.2.2.2 DEPIGMENTATION
2.2.2.3 BLANCHING
2.3 FOOD PRODUCTS FROM PEARL MILLET AND
OTHER MILLETS
2.3.1 TRADITIONAL PRODUCTS
2.3.2 BAKED PRODUCTS
2.3.3 SUPPLEMENTARY AND WEANING FOODS
2.3.4 HEALTH FOODS
2.4 FRUITS
2.4.1 SUPPLEMENTATION OF CEREAL BASED AND
OTHER FOOD PRODUCTS WITH FRUITS
2.4.2 IMPORTANCE OF PAPAYA, BANANA AND OTHER
FRUITS IN NUTRITION
III MATERIALS AND METHODS
3.1 LOCATION OF THE STUDY
3.2 PROCUREMENT OF RAW MATERIALS
3.3 PROCESSING OF PEARL MILLET GRAINS
3.4 PREPARATION OF FRUIT PULP
3.5 STANDARDIZATION OF THE FRUIT
INCORPORATED PEARL MILLET MALT MIX
3.6 TESTING ACCEPTABILITY OF THE PRODUCT
3.6.1 SENSORY EVALUATION
3.6.2 SELECTION OF PANEL MEMBER
3.6.3 DEVELOPMENT OF SCORE CARD
3.7 STORAGE STUDIES
3.7.1 SENSORY EVALUATION OF STORED SAMPLES
3.8 NUTRIENT AND PHYSICO-CHEMICAL ANALYSIS
3.8.1 MOISTURE
3.8.2 PROTEIN
3.8.3 CRUDE FIBRE
3.8.4 FAT
3.8.5 REDUCING AND TOTAL SUGARS
3.8.6 DIASTATIC POWER OF MALT
3.8.7 DISPERSIBILITY OF MALT
3.9 STATISTICAL ANALYSIS
IV RESULTS
4.1 PROCESSING OF PEARL MILLET
4.2 STANDARDIZATION OF MALT MIX
4.3 TESTING ACCEPTABILITY OF PRODUCT BY
SENSORY EVALUATION
4.4 NUTRIENT AND PHYSICO-CHEMICAL ANALYSIS
OF THE PRODUCTS
4.5 STORAGE STUDIES
4.5.1 SENSORY EVALUATION
V DISCUSSION
5.1 PROCESSING OF PEARL MILLET
5.2 STANDARDIZATION OF THE MALT MIX
5.3 TESTING ACCEPTABILITY OF PRODUCT BY
SENSORY EVALUATION
5.4 NUTRIENT AND PHYSICO-CHEMICAL ANALYSIS
OF THE PRODUCTS
5.5 STORAGE STUDIES
5.5.1 SENSORY EVALUATION
5.6 COST OF THE DEVELOPED PRODUCT
VI SUMMARY AND CONCLUSION
LITERATURE CITED
APPENDICES
LIST OF TABLES

Table No. Title Page No.
1 Variations of prepared pearl millet malt mixes
2 Formulation for fruit (papaya/banana) pulp or powder
incorporated pearl millet malt mix
3 Standard deviation of mean scores of malt mixes after
sensory evaluation
4 Nutrient composition of unmalted pearl millet flour,
malted pearl millet flour and best mixes
5 Diastatic Power of malt mixes
6 Dispersibility of malt mixes
7 Mean sensory scores malt mixes on storage
8 Analysis of variance for overall acceptability of stored
products.
LIST OF ILLUSTRATIONS

Figure No. Title Page No.
1 Nutrient and physico-chemical properties
2 Nutrient and physico-chemical properties of products.
3
Diastatic power of malt mix
4 Dispersibility properties of malt mix
5 Overall acceptability of malt mixes
LIST OF PLATES

Plate No. Title Page No.
1 Pearl millet grains
2 Soaking of pearl millet grains
3
Soaking of pearl millet grains
4 Drying of germinated grains
5 Preparation of papaya powder
6 Preparation of banana powder
7 Making of slurry of malt and pulp with drinking water
8 Slurry spread in trays for drying
9 Papaya pulp incorporated malt mixes
10 Papaya powder incorporated malt mixes
11 Banana pulp incorporated malt mixes
12 Banana powder incorporated malt mixes
13 Best accepted malt mixes kept for storage
14 PMM reconstituted with hot milk after 15 days storage
15 BMM reconstituted with hot milk after 15 days storage
16 Sensory evaluation of malt mixes