indian bread making tools

201 Pages·2016·3.51 MB·English

INDIAN BREAD MAKING TOOLS-
CONSUMER EVALUATION AND
DESIGN MODIFICATION

P. RAJYA LAKSHMI
B.Sc. (Home Science)

MASTER OF SCIENCE
(HOME SCIENCE)

2012
INDIAN BREAD MAKING TOOLS –
CONSUMER EVALUATION AND DESIGN
MODIFICATION

BY

P. RAJYA LAKSHMI
B.Sc. (Home Science)

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 THE FACULTY OF HOME SCIENCE

CHAIRPERSON: Dr. D. RATNA KUMARI

DEPARTMENT OF RESOURCE MANAGEMENT &
CONSUMER SCIENCES
COLLEGE OF HOME SCIENCE
SAIFABAD, HYDERABAD – 500 004
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
2012
i
CERTIFICATE

Ms. P. RAJYA LAKSHMI has satisfactorily prosecuted the course of
research and that thesis entitled “INDIAN BREAD MAKING TOOLS –
CONSUMER EVALUATION AND DESIGN MODIFICATION” 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 neither the thesis nor its part thereof
has been previously submitted by her for a degree of any University.

Place: Hyderabad Dr. (Mrs.) D. RATNA KUMARI
Chairperson
Date:

ii
CERTIFICATE

This is to certify that the thesis entitled “INDIAN BREAD MAKING
TOOLS – CONSUMER EVALUATION AND DESIGN MODIFICATION”
submitted in partial fulfillment of the requirements for the degree of ‘Master of
Science in Home Science’ of the Acharya N. G. Ranga Agricultural University,
Hyderabad is a record of the bonafide original research work carried out by Ms. P.
RAJYA LAKSHMI under our guidance and supervision.
No part of the thesis has been submitted for any other degree or diploma.
The published part and all assistance received during the course of the investigations
have been duly acknowledged by the author of the thesis.

Thesis approved by the Student Advisory Committee

Chairperson : Dr. (Mrs.) D. RATNA KUMARI
Associate Professor
RMCS Department
College of Home Science (Signature)
Hyderabad - 500 004

Member : Dr. (Mrs.) V. VIJAYA LAKSHMI
Associate Professor
RMCS Department
College of Home Science (Signature)
Hyderabad - 500 004

Member : Dr. (Mrs.) NASREEN BANU
Associate Professor
HDFS Department
College of Home Science (Signature)
Hyderabad - 500 004

Date of final viva-voce:
iii
DECLARATION

I, Ms. P. RAJYA LAKSHMI, hereby declare that the thesis entitled
“INDIAN BREAD MAKING TOOLS – CONSUMER EVALUATTION AND
DESIGN MODIFICATION” submitted to Acharya N. G. Ranga Agricultural
University for the degree of Master of Science in Home Science is the result of
original research work done by me. I also declare that no material contained in the
thesis has been published earlier in any manner.

Place : Hyderabad (P. RAJYA LAKSHMI)
Date : I. D. No. HHM/2010-016

iv
Acknowledgements

Conducting research is such an uphill task, which requires extensive guidance
arduous work and magnificent support of so many people, without which it is very
difficult to complete the research work, that sometimes thanks seems to be such a
small word, which cannot convey the feeling of heart.

First and foremost I am indebted to “Almighty God” without whose grace no
effort can succeed.

I express my deep gratitude to my major advisor, Dr. (Mrs.) D. Ratna
Kumari, Associate Professor, Department of Resource Management and Consumer
Sciences, College of Home Science, Hyderabad, for her guidance and inspiration
offered right from the initiation of the work to the ship shaping of the manuscript. The
present work bears at every stage the impression of her wise counsel and concrete
suggestions, careful and constructive criticism, constant encouragement and
meticulous attention at all stages of the research work. . It was a great pleasure for
me to conduct this thesis under her supervision. Her overly enthusiasm and integral
view on research and a task for providing ‘Only high-quality work and not less’ has
made a deep impression on me.

My profound thanks are extended to Dr. (Mrs.) V. Vijaya Lakshmi, Associate
Professor, Department of Resource Management and Consumer Sciences, College of
Home Science, Hyderabad, for her untiring interest and encouragement, useful
suggestions and timely help extended in the preparation of this thesis.

My heartfelt thanks are due to Dr. (Mrs.) Nasreen Banu, Associate Professor,
Department of Human Development and Family Studies, College of Home Science,
Hyderabad for the advice and help given during my research work.

v
I am extremely grateful to Dr. (Mrs.) A. Mrunalini, University Head of
Department, Resource Management and Consumer Sciences, College of Home
Science, Hyderabad., Dr. (Mrs.) MahaLakshmi V. Reddy, Professor, Head of
Department, Resource Management and Consumer Sciences, College of Home
Science, Hyderabad., Dr. (Mrs.) T. Neeraja, Professor, Department of Resource
Management and Consumer Sciences, College of Home Science, Hyderabad and Dr.
(Mrs) P. Radha Rani, Associate Professor, Department of Resource Management and
Consumer Sciences, College of Home Science, Hyderabad., for their co-operation in
helping me in carrying out the research work.

I am proud to have family, well supported in all aspects and it is a pleasure to
express my reverence to my parents for all their love and guidance Mr. P. Nagendra
Raju and Mrs. P. Naga Lakshmi for their blessings, moral support, constant
encouragement and dedicated efforts to educate me to this level.

From the innermost corner of my heart I express my un-boundful, gratitude
and owe a deep sense of honour to my husband Mr. N. Raju, for encouragement,
moral support, unlimited affection and untiring patience which helped tremendously
in carrying out my research work.

I extend my heartfelt thanks to my friends Swetha K, Sireesha M, Shirin E,
Neelima Kiran, Esther D and Sharada. B for their constant encouragement, good co-
operation and help rendered during the study and making it memorable one.

Lastly I want to thank one and all who helped me in completion of this work.

(P. RAJYA LAKSHMI)

vi
LIST OF CONTENTS
Chapter No. Title Page No.

I. INTRODUCTION 1-6
II. REVIEW OF LITERATURE 7-70
III. MATERIAL AND METHODS 71-89
IV. RESULTS AND DISCUSSION 90-156
V. SUMMARY AND CONCLUSIONS 157-164
LITERATURE CITED 165-176
APPENDICES 177-183

vii
LIST OF CONTENTS

Chapter No. Title Page No.

I INTRODUCTION – 1-6
II REVIEW OF LITERATURE – 7-70
2.1 Indian breads-an introduction
2.2 Ergonomics of hand tools
2.3 Methodologies for evaluation of hand tools
2.4 Design consideration for Indian bread making tools

III MATERIALS AND METHODS – 71-89
3.1 Research design
3.2 Selection of study area
3.3 Sample selection
3.4 Data collection
3.5 Data analysis
3.6 Design of prototype and analysis

IV RESULTS AND DISCUSSION - 90-156

4.1 Market survey
4.2 Profile of the respondents
4.3 Use of Indian bread making tools
4.4 Design details of the tools used
4.5 Ergonomic evaluation of the existing tools
4.6 Prototype design
4.7 Ergonomic evaluation of designed, improved
and developed tools
4.8 Correlation between existing and
improved tools

V SUMMARY AND CONCLUSIONS – 157-164
LITERATURE CITED – 165-176
APPENDICES - 177-183
viii
LIST OF TABLES

Table No. Title Page. no.
3.1 Physical features of selected rolling pins for ergonomic 87
evaluation
3.1 Physical features of selected rolling boards for ergonomic 87
evaluation
4.1 Different rolling pins available in the market 92
4.2 Different rolling boards available in the market 94
4.3 Profile of the respondents 97
4.4 Cooking pattern and frequency of help in meal preparation 98
4.5 Frequency of use of Indian bread making tools 101
4.6 Years of usage of tools 101
4.7 Duration of use of Indian bread making tools per use 102
(quantity of chapattis=8)
4.8 Materials and brands of rolling pin and rolling board used 103
4.9 Comfort while using bread making tools 106
4.10 Factors considered while purchasing tools 107
4.11 Posture adapted while using the tools 107
4.12 Problems faced while using the tools in standing/sitting 108
posture
4.13 Problems faced while using the tools in squatting posture 109
4.14 Suggestions for the improvement in design of tools 110
4.15 Dimensions of identified rolling pins 112
4.16 Dimensions of identified rolling boards 115
4.17 Average anthropometric measurements of the respondents 116
4.18 Palm Index (%) N=6 117
4.19 Heart rate (b.min-1) and energy expenditure (kilojoules) 124
4.20 Design flaws and modifications 126
4.21 Dimensions of improved rolling pins 139
4.22 Dimensions of improved rolling boards 139
4.23 Palm Index (%) N=2 140
ix