http://www.erepo.iihr.ernet.in/handle/123456789/443 2013-05-15T20:41:55Z http://www.erepo.iihr.ernet.in/handle/123456789/486 Title: Standardization of blended guava and papaya fruit bar Authors: L, Jeebit Singh Abstract: Guava and papaya are two commercially important crops grown widely standing 4th and 5th position in production among fruit crops in India thereby holding a prominent place among fruits. These fruits are rich in different phytochemical components like vitamins, minerals etc. On the other hand, these two fruits also suffer high post-harvest losses. Keeping this in view the present investigation was carried out on “Standardization of blended guava and papaya fruit bar”. Fruit bar prepared from guava pulp only recorded maximum yield (29.18 %) and drying ratio was 3.56. The lowest yield (24.15 %) was observed in fruit bar prepared from papaya pulp only and drying ratio was 3.85. In blended fruit bars at initial stage the values were in the range of ascorbic acid (43.81- 226.6 mg/100g), carotenoids (0- 1627.1 μg /100g), reducing sugar (35.74-46.10 %), nonreducing sugar (21.22-32.83 %) and total sugar (65.67-73.57 %). Fruit bar prepared from 40 per cent guava pulp and 60 per cent papaya pulp was found superior with respect to sensory characteristics at initial and also during subsequent storage period. However, all the samples were found to be acceptable after four months of storage at room emperature. The fruit bar samples packed in biaxially oriented polypropylene (BOPP) showed better result with respect to nutrient retention and sensory characteristics. Microbially all the samples were found to be safe from consumption point of view till the end of four months of storage. Hence, blending of guava and papaya pulps to make fruit bar was found to be effective in yielding a product of nutritionally rich, stable and highly acceptable product 2012-01-01T00:00:00Z http://www.erepo.iihr.ernet.in/handle/123456789/485 Title: Effect of ethylene action inhibitor and Ethylene absorbent on the postharvest life and quality of guava Authors: S, Vijay Rakesh Reddy Abstract: Guava (Psidium guajava L.) is one of the important fruits of tropics, also known as “Apple of tropics”. Being a climacteric fruit, it is highly perishable in nature. Due to faulty or improper handling during transportation and storage, 25-30% of the produce goes waste. Hence to reduce these loses and to extend the shelf life of the fruits a study was conducted on effect of ethylene action inhibitor and ethylene absorbent on the postharvest life and quality of guava (Psidium guajava L.) cv. Lucknow -49” at Division of Post Harvest Technology, IIHR, Bangalore during 2010-11. Guava fruits were pretreated with three treatments viz., ethylene action inhibitor (1-MCP 500 ppb), ethylene absorbent (KMnO4 10 g/kg) and control. After the pre-treatments, fruits were stored at three different temperatures of 8, 12 and room temperature (22-28 ºC). 1-MPC treatment significantly reduce the respiration rate, ethylene production and delayed the ripening irrespective of the storage temperatures. However, KMnO4 treatment was helpful in extending the storage life of guava fruits only marginally. At room temperature (RT) the 1-MPCtreatment extended the postharvest life of guava fruits to 10 days compared to the control fruits that couldn’t be stored for more than 5days. The storage life of 1-MPC treated guava fruits could be further extended to 30 days when stored at 12 ºC compared to 15 days in un-treated fruits. At 8 ºC, through 1-MPC treated fruits stored 12 ºC showed maximum firmness, total soluble solids and higher retention of ascorbic acid till the end of ripening compared to control and treatments. 2011-01-01T00:00:00Z http://www.erepo.iihr.ernet.in/handle/123456789/484 Title: Studies on osmotic dehydration of carrot (Daucus carota L.) Authors: R, Selvakumar Abstract: Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. Osmotic dehydration of carrot seems to be convenient alternative for long-term storage as compared to cold storage or canned products. Keeping this in view the present investigation was carried out on “Studies on Osmotic Dehydration of carrot (Daucus carota L.)”. Among the osmotic pre-treatments 70°B syrup for 40h resulted in maximum weight reduction (11.24%), water loss (49.29%) and solid gain (38.05%). Pretreatments with low sugar syrup concentration of 40 and 50°B at both osmotic duration 20 and 40h resulted in an overall weight gain as values for weight reduction (WR) were negative (-9.37 to -29.00%), as well as an increase in solid gain and water loss in osmotically dehydrated carrot slices. Carrot slices subjected to 70°B syrup for 40h osmosis had maximum yield (58.33%) and lowest drying ratio (1.71:1) followed (58.26%) by 60°B syrup for 20h and (57.17%) 60°B syrup for 40h. Lowest yield 7.37 per cent and maximum drying ratio 13.88 was observed in untreated control samples. In osmotically dehydrated slices of carrot slices at initial stage the values were in range of reducing sugar (52.31-58.45%), non-reducing sugar (10.22-17.36%), total sugar (67.31-70.70%), carotenoids (32.04-39.09 mg/100 g) and total titrable acidity (0.31-0.52%). There was loss in carotenoids after six months storage and values ranged from (28.52-32.15 mg/100 g). Non-enzymatic browning in osmo-dried samples were very low at initial (0.100 to 0.151) and increased during storage which was (0.168-0.306) after six months of storage. Osmotically dehydrated carrot slices made by dipping in 50°B syrup for 40h were found superior with respect to sensory characteristics at initial as well as during storage. However, all osmotic dehydrated samples were found to be acceptable after six months of storage at ambient temperature. Hence osmotic dehydration was found to be very effective in improving the quality of dehydrated carrot slices. 2011-01-01T00:00:00Z http://www.erepo.iihr.ernet.in/handle/123456789/483 Title: Estimation of field residue of cabbage and development of fortified foods Authors: Prashanth Naik Abstract: Cabbage represents an important group of plants which produce significantly large amount of biomass consisting of leaves. Cabbage outer leaves were reported to contain high amount of fibre and bioactive compounds with high antioxidant activity. So a study was conducted to estimate cabbage field residue and development of fortified foods. The results showed that total crop residue was 15.08 tonnes/ha (27.89%) and leaves were the major residue (13.13 tonnes/ha). After harvesting, the residual leaves were collected and divided into two lots; one was subjected for blanching to inactivate the native enzymes and another was unblanched, the leaves were dried at 60 ºC and powdered. Common bakery food products such as bread, biscuits and rusk were prepared by fortifying the raw material with blanched and unblanched residual cabbage leaves (RCL) powder at 5, 7 and 10% levels. The nutrient compositions such as protein, carbohydrates, fat, crude fibre, total carotenoids, vitamin C and total antioxidant acitivity were estimated for unblanched and blanched RCL, their powder and fortified products and found significant differences among the treatments. The data indicated that, with increase in RCL powder there was an increase in all the nutrient components except fat and carbohydrates. The fortified products were evaluated for sensory qualities which exhibited no significant differences among the treatments but 10% fortification was less preferred because of cabbage flavour and slight bitterness. Besides these products, encapsulation was also done with blanched RCL powder and powdered aonla pomace with twelve different combinations and their nutrient composition were also determined 2011-01-01T00:00:00Z