standardization of procedure for liquid jaggery making and utilization for value addition

137 Pages·2017·2.87 MB·English

STANDARDIZATION OF PROCEDURE FOR
LIQUID JAGGERY MAKING AND UTILIZATION
FOR VALUE ADDITION

MOHANA KUMARA NAYAKA, N.
PAK 7171

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALORE
2009
STANDARDIZATION OF PROCEDURE FOR
LIQUID JAGGERY MAKING AND UTILIZATION
FOR VALUE ADDITION

MOHANA KUMARA NAYAKA, N.
PAK 7171

Thesis submitted to the 
University of Agricultural Sciences, Bengalore 
in partial fulfillment of the requirements 
for the award of the degree of 
Master of Science (Agriculture)
in
FOOD SCIENCE AND NUTRITION

BENGALORE                                      NOVEMBER, 2009
Affectionately Dedicated to
My beloved
Grand Mother
and
Grand Father
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALORE

CERTIFICATE

This is to certify that the thesis entitled “Standardization of
procedure for liquid jaggery making and utilization for value
addition” submitted by Mr. MOHANA KUMARA NAYAKA, N. ID No. PAK
7171, for the award of degree of MASTER OF SCIENCE (Agriculture) in
Food Science and Nutrition of the University of Agricultural Sciences,
Bengalore, is a record of the research work carried out by him during the
period of him study in this University, under my guidance and
supervision and no part of the thesis has been submitted for the award
of any other degree, diploma, associateship, fellowship or other similar
titles.

Bengalore
November, 2009
Dr. USHA RAVINDRA.
Assoc. Professor and
Major Advisor

Approved by :
Chairman : ____________________________
Dr. USHA RAVINDRA
Members : ____________________________
Dr. SUNANDA SHARAN
____________________________
Dr. RADHAKRISHNA
____________________________
Dr. M.L. REVANNA
ACKNOWLEDGEMENT

With greatful memories . . . . . .
It is not sufficient for me to reasonably acknowledge the help, assistance and
guidance rendered by a cluster of personalities, but academic decency demands that,
therefore whatever I write here can only be deceptively placed reflection of the tumult
of feelings that is in my heart at this moment as I write
In every one's life, the day arises when one has to shape the feelings in words.
Sometimes, the words become unable to express the feelings of the mind, because, the
feelings of heart are beyond the reach of the words. When, I came to complete this
manuscript, so many memories have rushed through my mind which is full of gratitude
to those who encouraged and helped me at various stages of this research. It gives me
immense pleasure to record my feelings at this place.
It is my previlage to express my sense of reverence, gratitude and thanks to
Dr. Usha ravindra., Associate Prof., Bakery and Value Addition Centre, UAS,
Hebbal, Bengaluru, and the esteemed Chairman of my Advisory Committee, for her able
guidance, valuable suggestions, constructive criticism ceaseless help without which, I
would not reached to this milestone in my life.
It has been very good fortune to have an excellent advisory committee of
Dr. Sunanda sharan, Professor, Department of Food Science and Nutrition, UAS,
GKVK, Bengaluru, Dr. Radhakrishna, Professor Department of Agril. Microbiology,
UAS, GKVK, Bengaluru. Dr. M.L. Revanna, Associate Prof., Department of Food
Science and Nutrition, UAS, GKVK, Bengaluru who gave unflinching cooperation
and timely suggestions throughout my course of investigation.
I would like to extend my sincere thanks to Dr. Shivaleela .H.B, Dr. Kamal G.
Nath Dr. Vijayalakshmi .D, , Dr. Uma Devi H., Dr. Neena Joshi, Mrs. and Jamuna
K.V. and Dr. Geetha Department of Food Science and Nutrition, for their generous
help, co-operation and inspiration during the course of study. I also thank Mrs.
Azeezunnisa, laboratory assistant,
Mr. Puttegowda, Mnajunath, Mrs. Rangamma and Mrs.Lakshmibai, and other
staff members of Food Science and Nutrition Department for their kind help during my
work. With utmost reverence, I wish to place on record my respectful regards and
gratitude to Dr. Srinivasmurthy, Professor, SS&AC, UAS, Bangalore, for his whole
hearted encouragement and steadfast inspiration in my successful accomplishment of
the study. I also thank to Dr.patil, Professor, Dairy Science College Bangalore, and
friends like Anil, Ramulu, Babu, Aslam ,Chetty Ramesh and Sathish.N.
On a personnel note, I am very glad to mention sincere mental support, words of
encouragement, boundless love, unflagging inspiration, interest and selfless My Grand
father Venkatappa and Grand mother Muniyamma
I owe my all success to my beloved parents. My ways in this world paves
through the path curved by my father Mr. Narayanaswamy Nayaka and mother
Amaravathamma, Mr.Venkataswzmy and Narayanamma whom I wish to idolize
through out my life, without whose ambitious encouragement, constant support,
affection, unbroken inspiration, sacrifice, love and blessings, I would not have grown to
this level. I wish to express my heartfelt gratitude to my beloved sister Vanaja,
Mamatha and Brother in law Venkatachalapathy and Srinivas both always inspired
me with love and affection, which enable me to withstand all types of stresses and
strains to reach this cherished goal.
I am profoundly grateful to my brothers Babu and Murali, cousins Naveen
Murthy,,Mithun, Shivu, Nayana, Neha, vaishnavi and Badri who have been a
constant source of inspiration and encouragement. Friends are our biggest assets who
make life colourful and cheerful. I fail in my duty if I do not express my warm thanks
to my unmemorable friends. Their lively companionship and spontaneous help enabled
me to complete this mammoth task. To name few Deepa,Shilpa, Shwetha, D.H, Shlipa,
and Gopika, and my loving juniors for their cooperation during my research
work.Finally I thank all those who ares involved in helping me directly or indirectly to attain
this stage. Any omission in this brief acknowledgment does not mean lack of gratitude.

Bengalore
November, 2009 (Mohana Kumara Nayaka, N.)
Standardization of Procedure for Liquid Jaggery Making and Utilization for
Value Addition
THESIS ABSTRACT
Production of jaggery is seasonal, therefore preservation and storage of
solid jaggery become essential. Large scale storage during monsoon possess
serious problem. Hence there is need for alternative procedure for production of
good quality jaggery with reduced application of chemical additives.
“Standardization of procedure for liquid jaggery making and utilization for
value addition” was studied to increase the shelf life of jaggery as well as
consumption. Five additives and two preservatives were used in different
combinations to obtain good quality liquid jaggery. Assessment of physico­
chemical, nutritional, storage and microbial quality analysis using AOAC and
other procedures. Two value added products such as Ice cream and Milk shake
were developed. Liquid jaggery and value added products were evaluated for
acceptability. Brix of sugar cane juice ranged from 20.70 to 22.00, pH 5.5 to 6.5
and reducing sugar 4.34 to 6.25 percent. T3 (all additives) was better clarificant
followed by T4 (chakke) and T5 (Hydrose). Moisture ranged from 17.80 to 35.93,
brix 14.20 to 17.43, sucrose 42.01 to 56.56, purity 73.35 to 85.87, average ash
content was 3.42 percent respectively. Protein ranged from 0.36 to 0.95, CHO
from 57.35 to 70.64, Energy from 241.43 to 286.24 Kcal, Calcium 72.26 to
78.00, Phosphorus 32.00 to 38.00 mg, Iron from 2.71 to 2.82mg per lOOg
respectively. Overall acceptability ranged from 3.65 to 4.20, 3.75 to 4.00 and
3.55 to 3.85 in glass container at zero, 45 and 90 days of storage. Cost benefit
ratio of liquid jaggery was 28.60. It could be concluded that procedure for liquid
jaggery making requires least amount of chemicals. Nutritional and microbial
quality showed positive trend towards extended shelf life. Therefore with little
modification in processing by adopting scientific techniques, good quality liquid
jaggery can be produced as a small scale enterprise as an income generating
activity.
Dept.of Food Science and Nutrition Qjsha Kavindra^)
UAS, GKVK, Bangalore Major Advisor
ABSTRACT
STUDIES ON STORAGE OF PRE RELEASED HYBRIDS OF
SUNFLOWER (Helianthus annuus L.)
By
NATARAJ, K.
Degree: MASTER OF SCIENCE (AGRICULTURE)
IN SEED SCIENCE AND TECHNOLOGY
Chairman: Mr. P. BALAKRISHNA
Associate professor
DepajJ nt of Seed Science and Technology
Unive of agricultural science, Bangalore
A study was conducted^ know the effect of containers, seed treatment
chemicals (Inorganic and botanicMs) on the seed viability and vigour during storage
of pre released hybrids of sunflower at the Department of Seed Science and
Technology, university of agricultural science Bangalore during 2007-08. Hybrids of
KBSH-53 and KBSH-55 were procured from AICRP on sunflower and were treated
with five seed treatment chemicals viz,. Imidacloprid @5g/kg (Ci), Imidacloprid
@5ml/kg (C2), Neem seed powder @1.5g/kg(C3), Neem oil@5ml/kg(C4) and control
(C5) and so treated seeds were packed in three container viz,. Cloth bag (Pi),
polythenebag(700gauge) (P2) and polylinedclothbag(P3).The seeds were earlier dried
to <9 moisture content and stored under ambient condition for nine months. The
observation was recorded bimonthly intervals.
The result of the study revealed that higher germination (80.00%), vigour
index (1869), total dehydrogenase activity (1.258), oil content (39.23), lower
electrical conductivity of leachate (194.53dSm1),Seed infection (5.00%), free fatty
acid content (1.86%) was observed in KBSH-53 treated with Neem seed powder
@1.5g/kg and stored in Polythenebag (700 gauge) (P2). Similarly observation was
noticed in KBSH-55, with respect to germination (79.66%), vigour index (1730),
total dehydrogenase activity(1.250), oil content (41.30), lower electrical conductivity
of leachate (196.56 Sm ]).Seed infection (5.33%), free fatty acid content (2.20%) was
observed in KBSH-53 treated with Neem seed powder @1.5g/kg and stored in
Polythenebag 700 gauge (P2) was observed in KBSH-55, compared to seed treated
with Imidacloprid @5ml/kg(C2) and stored in polythenebag (700gauge) (P2) which
registered lower values of germination (55.33%)and (60.33%),vigour index
(1021)and (932), total dehydrogenase activity(1.214) and (1.195), oil content
(37.63%) and (41.00%), electrical conductivity of leachate (223.56 dSm-1) and
(226.30 dSm '^Seed infection (5.33%) and (4%) and free fatty acid content (2.20%)
and (2.15%) observed in KBSH-53 and KBSH-55 respectively at the end of nine
month storage period. From the study, it may be concluded that Imidacloprid seed
treatment should be avoided for storage purpose, as it is deleterious effect on
germination within four months of storage, which lesser than minimum seed
certification standards.
CONTENTS
CHAPTER TITLE PAGE No.
I INTRODUCTION
II REVIEW OF LITERATURE
III MATERIAL AND METHODS
IV EXPERIMENTAL RESULTS
V DISCUSSION
VI SUMMARY
VII REFERENCE
VIII ANNEXURES
LIST OF TABLES
TABLE PAGE
TITLE
No. No.
a Clarificants used for liquid jaggery making
b Preservatives used for liquid jaggery making
1 Quality of sugarcane juice used for liquid jaggery making
Different clarificants used for standardization of liquid
2
jaggery
3 Percentage of moisture and impurities
4 Per cent of brix, pol and sucrose recovery
5 Chemical characteristics of liquid jaggery
6 Macronutrient composition of liquid jaggery
7 Mineral composition of liquid jaggery
8 Mean sensory score for colour of liquid jaggery on storage
Mean acceptability score for flavour of liquid jaggery at
9
different stages of storage
Mean sensory score for consistency for liquid jaggery on
10
storage
11 Mean sensory score for taste of liquid jaggery on storage
Mean overall acceptability score of liquid jaggery over
12
storage
13 Mean microbial population during storage
14 Mean sensory scores for ice cream
15 Mean sensory scores of milk shake
16 Nutrient composition of ice cream and milk shake
17 Cost benefit ratio of liquid jaggery
18 Cost benefit ratio of ice cream
19 Cost benefit ratio of milk shake