Idea Transcript
FINAL REPORT - NAE PROJECT 2011-16
FINAL PROJECT REPORT “Pilot Scale Processes for Coarse Cereal Based Functional Foods through Extrusion Processing”
Niche Area of Excellence (December 2011 - March 2016) SUBMITTED TO EDUCATION DIVISION INDIAN COUNCIL OF AGRICULTURAL RESEARCH KRISHI ANUSANDHAN BHAWAN II NEW DELHI
DIVISION OF FOOD SCIENCE AND POSTHARVEST TECHNOLOGY
ICAR- INDIAN AGRICULTURAL RESEARCH INSTITUTE NEW DELHI 110 012 1
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 CONTENTS Chapter
Page No.
I 1 2 3 4 5 6 7 8 9 10 11 12 13 14 i ii iii iv v vi vii viii ix x xi xii xiii xiv xv 15 16 II 1 1.1 1.2 1.3 1.4
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Title LIST OF TABLES LIST OF FIGURES LIST OF ABBREVIATIONS PROJECT REPORT Name of the University Title of the Niche Area programme Date of start/end Year-wise Budgetary details Name of the PI/Co-PI with designation Goal Objectives Introduction Technical programme Activity milestones Monitorable targets Major equipments/facilities generated under the programme Salient Achievements of the programme Detailed Achievements (indicate year of achievement) under the programme Publications New innovations commercialized Patents Applications/Granted or submitted Success stories Technologies generated/transferred Resources generated Radio/TV talks Students completed M.Sc. /M. V. Sc. /Ph. D Thesis work Employment profile of the students completed their thesis under the programme Entrepreneurship developed under the programme Awards/recognition received Linkages established Two-Four related photographs PPP developed No. of trainings organized ATR of the last Annual Review Meeting ATR of the latest Internal Review Meeting APPENDIX-I Screening of natural food ingredients Antioxidant composition of selected pearl millet varieties/germplasms Antioxidant composition of selected finger millet varieties Antioxidant composition of selected sorghum varieties Screening of germplasms/varieties of pearl millet for
ICAR-Indian Agricultural Research Institute, New Delhi
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7 10 10 10 10 10 11 11 11 12 12 12 13 14 14 15 15 16 17 17 18
FINAL REPORT - NAE PROJECT 2011-16 extrusion characteristics 1.5 Screening of the cultivars of vegetables Production of Ingredients from Targeted Vegetables 2.1 Development of innovative functional, β–carotene rich ingredient from red capsicum 2.2 Dehydrated carrot powder as functional ingredient Defatted 2.3 soy flour (DSF) as functional ingredient 2.4 Evaluation of moringa leaf powder for functional component Preparation of Raw Material 3.1 Proximate composition of pearl millet and finger millet 3.2 Effect of pre-milling treatments on the nutritional and antinutritional contents of pearl millet 3.3 Effect of milling on nutritional quality of pearl millet and finger millet 3.4 Effect of sprouting on nutritional quality of pearl millet and finger millet Extrusion Processing for Product Development and Quality Evaluation 4.1 Extrusion characteristics of millets and other cereal grains 4.1.1 Effect of extrusion parameters on extrudate properties 4.1.2 Modelling extrusion process parameters using artificial neural networks 4.1.4 Rheological Studies 4.1.5 Effect of moisture content and whey protein on phase transition behaviour of barnyard millet flour 4.2 Product Development 4.2.1 Pusa Pearl Puff 4.2.2 Ready-to-eat Product from Maize-Rice-Aonla 4.2.3 Pusa Pearl Pasta 4.2.3 Pusa Breakfast Cereal 4.2.5 Millet based extruded snack 4.2.6 Buckwheat- amaranth bites - Gluten free, low diet snack for celiacs 4.2.7 Sorghum functionalized with fenugreek through extrusion processing 4.2.8 Sauté Pasta 5. Storage of Developed Products 6. Development of Human Resources 7. Infrastructure generated 8. Economic viability of the extruded snack for market acceptability 9. Establishment of a Food Processing Plant by KAD 10. Consolidated account of allocation, release and expenditure in NAE project AUC(s) of whole project period Action taken report
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3.
4.
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18 20 20 20 21 22 22 24 26 27 27 27 40 43 47 49 49 57 57 60 68 69 71 71 72 83 89 91 94 95 97 102
FINAL REPORT - NAE PROJECT 2011-16 LIST OF TABLES Table Title No. 1 Total phenolic content, flavonoid and antioxidant activity of pearl millet cultivars/genotypes 2 Flavonoid, total phenolics and antioxidant activity of finger millets 3 Flavonoid, total phenolic content and antioxidant activity in sorghum varieties 4 Varietal/germplasm screening for expansion characteristics during extrusion processing of pearl millet flour 5 Screening of carrot varieties 6 Screening of capsicum varieties 7 Composition of DSF and powder prepared from carrot and moringa leaves 8 Proximate composition of ingredients 9 Effect of steeping on phytic acid content, total polyphenols, iron and zinc contents of pearl millet flour 10 Effect of pearling treatment on phytic acid content, total polyphenols, iron and zinc contents of pearl millet flour 11 Effect of heat treatment at different temperatures for 60 s on phytic acid content of pearl millet flour 12 Effect of size reduction on nutritional quality of finger millet 13 Effect of size reduction on nutritional quality of pearl millet 14 Effect of sprouting on nutritional quality of pearl millet flour 15 Effect of sprouting on nutritional quality of finger millet flour 16 Experimental design 17 Physical properties of pearl millet extrudates 18 Nutritional and anti-nutritional properties of pearl millet extrudates 19 Physical properties of pearl millet-soy extrudates 20 Nutritional and anti-nutritional properties of pearl millet-soy extrudates 21 Physical properties of finger millet extrudates 22 Nutritional and anti-nutritional properties of finger millet extrudates 23 Physical properties of extrudates from barnyard millet 24 Physical properties of extrudates from milled rice 25 Physical properties of extrudates from wheat flour 26 Physical properties of extrudates from maize flour 27 Prediction performance of MLP network for different extrusion parameters 28 Rheological properties of processed pearl millet dough 29 Rheological properties of processed pearl millet dough 30 Pasting properties of raw and extruded flour 31 Regression coefficients for process and product responses 32 Mean sensory score values for commercial and different seasoned extruded snacks 33 Nutritional composition of Pusa Pearl Puff and its comparison with commercial product 34 Nutritional composition of Pusa Pearl Pasta and its comparison with commercial product 35 Amino acids composition of the QPM and non-QPM based product 36 Nutritional comparison of the breakfast cereal with commercial product
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Page No. 16 17 17 18 19 19 21 22 23 23 24 25 25 26 27 28 29 30 31 32 33 34 36 37 38 39 42 44 45 46 54 55 57 60 67 68
FINAL REPORT - NAE PROJECT 2011-16 37 38 39
Proximate composition of Pusa Vita Effect of extrusion on phenolics, antioxidant activity and WSI Effect of packaging materials and storage days on moisture content and phytic acid of extruded snacks Effect of packaging materials and storage days on FFA and PV of extruded snacks Effect of packaging materials and storage days on crispness and hardness of extruded snacks Effect of packaging materials and storage days on microbial quality of snacks Sensory scores of snacks rated by the sensory panel Predicted shelf life of the snack ANOVA for moisture content, water activity, FFA, and PV of pasta Estimated kinetic constants for quality parameters of pasta Changes in breakfast cereal during storage period Estimation of direct and indirect cost
40 41 42 43 44 45 46 47 48
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69 70 73 74 75 76 77 80 82 83 91
FINAL REPORT - NAE PROJECT 2011-16 LIST OF FIGURES Figure Title No. 1 Functional ingredients 2 Fully connected three layer MLP network for modeling density parameters of pearl millet 3 Measured and predicted value of expansion ratio for finger millet 4 Recovery phase 5 SEM micrographs of extruded flours 6 Effect of moisture content on phase transition behaviour of barnyard flour 7 Effect of whey protein on phase transition behaviour of barnyard millet flour 8 Effect of extrusion conditions on product expansion ratio 9 Effect of extrusion conditions on apparent density of extrudate 10 Effect of feed moisture content, screw speed, and barrel temperature on product hardness 11 Effect of extrusion variables on product crispness 12 Microstructure of extrudates as affected by feed moisture content. (a) X = 13%, (b) X = 19% 13 Microstructure of extrudates as affected by screw speed (a) 400 rpm, (b) 500 rpm 14 Microstructure of extrudates as affected by extrusion temperature. (a) 100 °C, (b) 128 °C (c) 140 °C 15 Optimization of extrusion process 16 (a) Pusa Pearl Puff (b) Pusa Pearl Puff fortified with capsicum powder 17 Feedback photographs 18 Effect of particle size on integrity of pasta after cooking 19 Pasta prepared from different proportions of pearl millet and suji 20 Effect of temperature and moisture content on cooking loss and cooking time 21 Effect of finger millet addition on properties of corn extrudate 22 Effect of carrot powder addition on properties of extrudate 23 Effect of moisture content on expansion ratio and bulk density of extrudate 24 Effect of moisture content on properties of extrudate from selected mix 25 Effect of temperature on properties of extrudate from selected mix 26 Effect of screw speed on properties of extrudate from selected mix 27 Effect of particle size on properties of extrudate from selected mix 28 Pusa Breakfast Cereal 29 Pusa vita in powder and granulated forms through extrusion processing 30 Sorption isotherm of snacks 31 Effect of storage period on moisture content and water activity of pasta 32 Effect of moisture content on free fatty acid and peroxide value of pasta
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Page No. 21 41 42 43 47 48 48 49 50 51 51 52 52 53 55 56 56 58 59 59 61 62 63 63 64 65 66 67 68 78 80 81
FINAL REPORT - NAE PROJECT 2011-16 LIST OF ABBREVIATIONS ACE ANN BIS BOPP BP CD Cfu CUPRACC DPPH EL ER FAO FFA FRAP GAE HTHM HTLM ICMR LTHM LTLM MLP OAC PC PV QE QPM RMSE ROI RSM TPC ULE WAI WSI WVTR
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Aaqueous carotenoid rich extract Artificial neural network Bureau of Indian Standard Biaxially oriented polypropylene Back propagation Critical difference Colony forming unit Cupric ion reducing antioxidant capacity 1,1-Diphenyl-2-picryl-hydrazyl Enzymatic liquefaction Expansion ratio Food and Agriculture Organization Free fatty acid Ferric reducing ability of plasma Gallic acid equivalents High temperature, high moisture High temperature low moisture Indian Council of Medical Research High temperature, high moisture Low temperature and low moisture Multi-layer perceptron Oil absorption capacity Powder concentrate Peroxide value Quercetin Quality protein maize Root mean square error Return on investment Response surface methodology Total plate count Un-liquefied extract Water absorption index Water solubility index Water vapour transmission rate
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 PROJECT REPORT 1.
Name of the University: ICAR-Indian Agricultural Research Institute, New Delhi
2.
Title of the Niche Area programme: Pilot scale process for coarse cereals based functional food through extrusion processing
3.
Date of start/end: 26.12.2011/31.03.2016
4.
Year-wise Budgetary details (Rs. in lakh): Item
2011-12
2012-13
2013-14
2014-15
2015-16
Total
Allocation
118.00
238.5
38.5
27.5
49.60
437.50
37.1879+ 1.31215 (unspent) 52.67734
13.75
29.69197
404.8163
Expenditure
206.1864+ 12.31362 (unspent) 105.6864 217.1879
12.31362 1.31215
-14.17734
16.27514+ 12.19665 (previous balance) 1.22018
403.5961
Unspent
11.76931+ 14.17734 (previous balance) -12.19665
Release by 118.00 the Council
1.22018
Returned Rs 1,22,018.00 on 26.12.2016 to Education Division of ICAR -1.22018 through Syndicate Bank cheque No. 457082 dated 22.12.2016 Balance
Nil
Head-wise release-expenditure (2011-16) along with balance included at page No. 95. AUCs are included at page Nos. 97-101. 5.
Name of the PI/Co-PI with designation, and date of joining/leaving the project activities: Name of PI: Dr. R. K. Pal, PS & Head, Division of Food Science and Postharvest Technology, IARI, New Delhi (up to October 2012), left project to join as Director, NRC Pomegranate, Solapur (MH) Dr. Charanjit Kaur, Principal Scientist, Division of Food Science and Postharvest Technology (October 2012 to October 2014) Dr. S. K. Jha, Principal Scientist, Division of Food Science and Postharvest Technology, IARI, New Delhi (October 2014 to March 2016) Name of Associates: Dr. Shalini Gaur Rudra, Scientist, Division of Food Science and Postharvest Technology Dr. Shruti Sethi, Senior Scientist, Division of Food Science and Postharvest Technology, joined project in 2014 Dr. Supradip Saha, Senior Scientist, Division of Agricultural chemicals Name of Collaborators: Dr. Tara Satyavathi, Principal Scientist, Division of Genetics Dr. Pitam Kalia, Principal Scientist and Head, Division of Vegetable Science
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 6. S. No. 1
Goal: Approved goal
Status
Justification (if any)
The ultimate goal of the project is to develop unique millet based foods for future that will combat the chronic malnutrition of human population with particular reference to protein, vitamin and micronutrient deficiencies.
Products developed include: Pusa Pearl Puff Pusa Pearl Pasta Pusa Breakfast Cereal Pusa Vita Sorghum-barley-horse gram puff Sorhum-fenugreek puff
As envisaged, products have been developed using pearl millet and finger millet. The products are rich in protein, iron and vit A.
7. Objectives: i.
Screening of natural food ingredients with respect to biochemical profile of germplasm suitable for food fortification protocol to enrich protein quality and bioavailability of provitamin A, iron and zinc.
ii.
Development of functional food for targeted population (diabetic as well as children) using extrusion processing
iii.
Evaluation of protein quality and bioavailability of provitamin A carotenoids, iron and zinc from food to food fortified extruded products
iv.
Determination of shelf life of developed extruded products
v.
Development of human resources for capacity building in production of fortified food through extrusion processing
8.
Introduction:
Coarse cereals, such as sorghum (jowar), pearl millet (bajra), finger millet (ragi) and other coarse staples like maize, barley, oats are now described as “nutri-cereals”. The protein content of many of these grains is close to that of wheat, but they are richer in vitamins, especially vitamin B, iron, phosphorous and some other key micronutrients. Besides, these are gluten-free alternatives to finer cereals. More than 2 billion people in the world today suffer from micronutrient deficiencies caused largely by a dietary deficiency of vitamins and minerals. In 2000, the World Health Report identified iodine, iron, vitamin A and zinc deficiencies as being among the world’s most serious health risk factors. Of these, iron deficiency is the most prevalent. It is estimated that just over 2 billion people are anemic, just under 2 billion have inadequate iodine nutrition and 254 million preschool-aged children are vitamin A deficient. According to WHO mortality
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 data, around 0.8 million deaths (1.5% of the total) can be attributed to iron deficiency each year, and a similar number to vitamin A deficiency. Therefore, efforts were directed towards development of iron and vit A rich products 9.
Technical programme:
S. No. 1
2 3
4
5
6
7 8 9 10 11 12 13 14 15
Activities Evaluation of nutraceutical, nutritional and anti-nutritional, and antioxidant properties of raw materials including coarse cereals (Pearl millet and finger millet), vegetables (carrot, capsicum etc) and defatted soy Screening of the cultivars of vegetables (carrot and capsicum) for their suitability for fortification (vit. A) of coarse cereals Production of ingredient (powder) for extrusion from targeted vegetables (carrot, capsicum etc): standardization of drying method for retention of functional ingredients Preparation (pearling, roasting, size reduction, moisture conditioning) of raw material like pearl millet and finger millet for extrusion processing: standardization of preparation method based on destruction of antinutrient factors Mixing of raw materials (millets and vegetables) and extrusion processing for development of fortified foods: Standardization of mixing proportions of ingredients will be done for following 2 groups: i. Diabetic people ii. School aged children (6-13 years) Optimization of extrusion processing parameters Quality evaluation of extruded fortified products Nutraceutical: potential for type 2 diabetes, total anti-oxidant, phenols and flavanoids Proximate composition Anti-nutritional factors: Phytic acid, tannin Physical: expansion ratio, bulk density, water solubility index, water absorption index Textural properties: Hardness, crispness Micro-structure studies Modeling extrusion process using Artificial Neural Network (ANN) Validation of ANN model Evaluation of packaging material and environment for extended shelf life of selected product Evaluation of product quality (Nutraceutical and microbial) with respect to packaging and storage environment Data analysis and selection of optimal storage protocol Incorporation of different flavour/taste Sensory evaluation and optimization of product quality Products ready for commercialization Submission of Technical report
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ICAR-Indian Agricultural Research Institute, New Delhi
Remarks Yes
Yes Yes
Yes
Yes
Yes
Yes Yes Yes Yes Yes Yes Yes Yes Yes
FINAL REPORT - NAE PROJECT 2011-16 10. Activity milestones: S. No.
Year
Milestone Approved
Remarks (if any) Achieved
11. Monitorable targets: Monitorable Targets* i.
Availability of database of nutraceutical, nutritional, anti-nutritional, and anti-oxidant properties of raw materials including coarse cereals, vegetables and defatted soy etc Optimized drying method of vegetables (carrot & capsicum) No. of publications
ii. iii.
Remarks Data generated on 32 pearl millet, 7 finger millet, 4 sorghum, 9 carrot genotypes/ varieties, 10 capsicum genotypes/varieties, One drying method. Four (4) publications
i. No. of extruded products developed ii. Data on physico-chemical parameters including nutraceutical, nutritional, anti-nutritional and anti-oxidant properties of developed products iii. No. of publications
6 products developed and their properties determined.
i. Data on shelf life of products ii. No. of publications
Four products 02
i.
2+18=20 publications
Number of training imparted to students and Organized 4 training programmes research workers on extrusion processing of food (67 participants), provided attachment training to one ARS scientist from ICAR-NDRI, Karnal. Students from other universities (Jamia Hamdard; Vanasthali University; Gautam Budh University; IP university) were permitted for M.Sc and PhD work. 15 students from IARI completed/continuing MSc/PhD work on extrusion processing.
ii. Number of course developed
11
Included in one course entitled “Post Harvest Processing of Cereals, Pulses and oilseeds”
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 12. Major equipments/facilities generated under the programme: Name of the major Number equipments/facilities
Food Extruder Microfluidizer Phase Transition Analyzer UPLC Spectrofluorometer MAP system
Approved Unit cost Year of Further use Present Budget (Rs. in procurement plan status (Rs. in lakh) lakh)
1 1 1
150 25 32
166.39 32.95 32.00
2012-13 2012-13 2011-12
1 1 1
37 20 24
37.00 20.00 25.00
2011-12 2011-12 2011-12
It would be used for research, training and demonstra tion purposes.
It is being used for research, training and demonstr ation purposes.
Photographs of facilities generated are given at page No. 89-90. 13. Salient Achievements of the programme: Thirty two genotypes of Pearl millet (bajra) germplasm/varieties, seven finger millet (ragi) varieties, and four sorghum varieties were screened for total phenol content, total flavonoid content, and antioxidant capacity. Pearl millet germplasm (IC 283693) was found to have maximum flavanoids and phenolics contents. Among released varieties of pearl millet, Pusa 443 had maximum expansion ratio after extrusion. Among finger millet varieties, GPU 45 had maximum phenolics and antioxidants. Sorghum variety (M35-1) showed highest phenolics and anti-oxidant activity. Nine carrot and 10 capsicum varieties/germplasms were screened for antioxidant, phenolics and other traits. Among carrot varieties, Pusa Rudhira and Yamdagni were found to be having highest functional quality. Purple capsicum was found to have highest functional value among greenish capsicum whereas among coloured capsicum Torquino red had best quality. Dehydrated powder as functional ingredients rich in micronutrients, carotenoids, ascorbic acid, antioxidants, and phenoilcs was developed from carrot, capsicum, and soy. Pearl millet based ready-to-eat Pusa Pearl Puff for school going children (5-15 years) was developed through extrusion processing. The product could to be a boon to the huge human population suffering from celiac diseases due to gluten allergy. Vitamin C (14 mg/100g) enriched RTE snack was developed for children (6-16 years) using maize-rice-aonla (80:10:10) blend with acceptable organoleptic quality.
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 Pusa Breakfast Cereal was developed through hot extrusion process using finger millet, corn and carrot powder. The product was found to be having medium glycemic index (67). The bowl life of the product was 4 min. Pusa Pearl Pasta based on pearl millet flour and semolina was developed. The product has reduced gluten load and higher micronutrients. The product was also functionalized with soy and carrot powder. Organoleptically, soy fortified pasta was found to have better acceptability. Ready-to-use Pusa Vita was developed through hot extrusion process. It is based on finger millet and soy. It is high protein (18%) and micronutrients. The product has been commercialized through signing an MOA with KAD Bioresources Pvt. Ltd.
The effect of incorporation of fenugreek powder (0.5-3%) on extruded snack from sorghum was evaluated. Results indicated that addition of fenugreek powder can increase the functionality of extruded sorghum snack for developing low glycemic food for diabetic people.
Evaluation of extrusion characteristics of pearl millet, finger millet, barnyard millet, rice, wheat and maize was carried out with barrel temperature, screw speed, feed moisture content and feeder:screw speed as independent variables. The effect of these process parameters on extrudate properties (expansion ratio, apparent density, capacity, water absorption index, oil absorption capacity, water solubility index, hardness, crunchiness, total antioxidants, total phenols, urease activity, phytic acid, polyphenols) were determined. The data generated would immensely useful for product formulation.
Developed two-layer feed-forward fully connected neural network model for predicting extruded product quality. The continuous unipolar function with sigmoidal features was used as an activation function at hidden and output layers.
Storage study of Pusa Pearl Puff, Pusa breakfast cereal and Pusa Pearl Pasta was carried out. All the products had more than 6 months storage life in BOPP and laminated pouches. The effect of some pre-milling treatments like pearling, heat treatment, steeping and sprouting on the nutritional and anti-nutritional contents of pearl millet was determined. It was observed that these treatments reduced the anti-nutritional factors and improved nutritional quality as well as shelf life of flour.
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 Effects of milling on nutritional profile of pearl millet and finger miller flours were determined. A reduction in nutritional quality was found with decrease in size of flour. Creep-recovery experiments were performed on a dynamic rheometer (Anton paar, MCR 52, Austria) equipped with a parallel plate geometry (50 mm diameter). Cost economics of Pusa Pearl Puff was evaluated was worked out to be Rs 40 per kg for plant output capacity of 100 kg/h. MOAs with private firms have been signed for products like Pusa Pearl Puff, Pusa vita, Carotenoid rich extracts from carrot and capsicum for their commercialization. Four traning programmes (67 participants) were organized. Faculty members from some universities, students from different universities, farmers, entrepreneurs were trained. Fifteen (15) MTech/PhD students from IARI have been trained. Students from IP university, Jamia Hamdard, Banasthali University, Gautam Budh University have also been assisted to carry out their MSc/PhD research work. Detailed report is included as Annexure I. 14.
Detailed Achievements (indicate year of achievement) under the programme:
i. Publications (please indicate the NAAS rating of the publications (if any): o Kirti Jalgaonkar, S. K. Jha. 2016. Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta. Journal of Cereal Science. 71, 239-245 (NAAS rating: 8.09) o Jalgaonkar, K R.; Jha, S K; Sharma, D K. 2016. Effect of thermal treatments on the storage life of pearl millet flour. Indian Journal of Agricultural Sciences. 86(6): 762767. (NAAS rating: 6.0) o Arun Kumar, T. V., Samuel, D. V. K., Jha, S. K. and Sinha J. P. 2015. Twin Screw Extrusion of Sorghum and Soya Blends: A Response Surface Analysis. Journal of Agricultural Science and Technology, 17: 649-662. (NAAS rating: 6.68) o Chikkanna, G. S., Samuel, D. V. K. and Jha, S. K. 2015. Optimization of Extrusion Process for Preparation of Ready to Eat Product from Maize-Rice-Aonla. Journal of Agricultural Engineering, 52 (2), 28-36. (NAAS rating: 4.27)
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 o Chauhan S S; Jha S K; Jha G K; Sharma D K; Satyavathi T; Kumari Jyoti. 2015. Germplasm screening of pearl millet (Pennisetum glaucum) for popping characteristics. Indian Journal of Agricultural Sciences 85(3): 344–8. (NAAS rating: 6.0) o Kumari, Jyoti, Chauhan, S. S., Jha, S. K., Pandey, S., Satyavathi, Tara C. and Dutta, M. 2015. Identification of pearl millet (Pennisetum glaucum (L.) R. Br.) germplasm with unique popping quality in the national genebank collections of India. Indian Journal of Genetics and Breeding. 75 (1): 128-131 o Tiwari, A., Jha, S. K., Pal, R. K., Sethi, S. and Lal Krishan. 2014. Effect of pre-milling treatments on storage stability of pearl millet flour. Journal of Food Processing and Preservation. 38(3), 1215-1223. (NAAS rating: 6.94) o Chauhan S S; Jha S K; Jha, Jha G K; Sharma D K. 2014. Water Absorption Kinetics of Pearl Millet Grains. Journal of Agricultural Engineering, 51(1), 8-16. (NAAS rating: 4.27)
Popular/Technical Articles Jha, S. K. and Om Prakash. 2014. ‘Pusa Breakfast Cereal’ from quality protein maize. Indo-ASEAN News on Agriculture and Forestry. 2(2), 10-11. Pusa Pearl Pasta. Jan-Mar. 2014. IARI News. 30(1), 2014. Jha, S. K. and Jalgaonkar, K. R. 2013. Pusa Pearl Pasta. ICAR News. 19(4), 3. Jha, S. K., Kumari, Jyoti and Singh T. P. 2013. Bajra Janandravya: Popping ki sambhawana. Prasar Doot. December 2013 issue. Pp 50-51. Jha, S. K. and Om Prakash. 2013. ‘Pusa Breakfast Cereal’ from quality protein maize. ICAR News. 19(3), 18. Chauhan, S., Jha, S.K., Jha, G.K., Tara Satyavathi, C. and Kumari, Jyoti. 2012. Bajra germplasm for ready-to-eat popped-up snacks. ICAR News. 18(4), 18. Jha, S. K. 2012. Bajre se banayen paushtik snacks. Kheti. December 2012 issue. Pp 21-22, 26.
Sethi, S., Pal, R. K. and Jha, S. K. 2012. Mote anajon ke prasanakaran se viksit mulyavardhak khadya padarth. Prasaar Doot 16 (1): 58-59.
Jha, S. K., Tiwari Ajita and Jha G. K. 2012. Bajre se taiyar karein paushtik ahaar. Prasar Doot. June 2012 issue. Pp 51-52. Pearl Pop- A Ready to Eat Snack. Oct-Dec. 2012. IARI News. 28(4), 3.
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 Jha, S. K. and Pal R. K. 2012. Nutrient-rich value-added product – Pusa Soy Nut. April-June, 2012. ICAR News. 18(2), 19. Jha, S. K. and Pal R. K. 2012. PUSA bajra puffs –Ready-to-eat nutritious snack. ICAR News. 18(1), 3. Video developed: 02 Technology Pamphlet Pusa Soy nut (Compiled and edited by S.K. Jha, R. K Pal, & R. R. Sharma) Pusa bajra puff (Compiled and edited by S.K. Jha, R. K Pal, & R. R. Sharma) Pusa Soy nut: Ek Naya Utpad (Compiled and edited by S.K. Jha, R. K Pal, & R. R. Sharma) Pusa bajra puff: Ek Naya Utpad (Compiled and edited by S. K. Jha, R. K Pal, & R. R. Sharma) Jha, S. K. 2014. Poshan suraksha hetu Pusa Sansthan ke mulya vardhit utpad. (Eds: MS Nain, Premlata Singh, R Barman and Girijesh Mahra, Agril. Extension Division, ICAR-IARI, New Delhi) Abstracts published Kaur Charanjit and Shruti S (2013). Glycemic index and hypoglycemic potential of extruded sorghum functionalized with fenugreek (Trigonella foenucum graceum)’ In: Health and wellness through nutraceuticals, Nutritionals and Naturals, 8th Nutra India Summit, Mumbai, 13-16th March Tiwari, Ajita and Jha, S. K. 2012. Effect of pre-milling treatments on phytic acid content and tannin content of pearl millet. Souvenir of 46th Annual Convention and International symposium on Grain storage of Indian Society of Agricultural Engineers held at GBPUAT, Pantnagar during 27th -29th February 2012 (Paper No. PDFE-2012ACP-30) pp 36. Jha, S. K., and Tiwari, A. 2012. Processing of bajra: a new approach. Extended summaries Book of 3rd Int. Agronomy Congress on “Agriculture Diversification, Climate change management and livelihoods” held at IARI, New Delhi during 26 th 30th November 2012, pp 1403-4.
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 ii.
New innovations commercialized (if any, give details): Caroteniod rich extracts, Pusa Pearl Puff and Pusa vita were commercialized.
iii. Patents Applications/Granted or submitted (if any): 02 Title
Application /publication number
Anthocyanin rich functional products from black carrots and its process thereof Carotenoid rich composition and process of its preparation
3130/DEL/2012 2012
909/DEL/2012
Date of application /publication
2012
Present status
Indicate your role (1st/2nd/3rd/… inventor /others) Examination Kaur, C., Walia report awaited S. and Pal RK.
Examination report awaited
Kaur, C., Walia, S., Nath, P., Saha, S.
iv. Success stories in one/two page (if any):
v.
Technologies generated/transferred (year-wise) or new products developed:
Name of technology
the Number of Status Revenue Role of PI in beneficiary (commercialized generated technology or not) (Rs. in lakh) generation/ commercialization 2 Yes 2.0 PI 2 Yes 4.0 PI
Pusa Pearl Puff Extraction Technology of Anthocyanins and Carotenoids Pusa vita Pusa Pearl Pasta Pusa Breakfast Cereal
vi.
1 -
Yes No No
-
PI PI PI
Resources generated (if any):
Name of the Resource
Year of Generation
Consultancy project (5 lakhs) MOUs (7 lakhs)
2015 2012-13, 2013-14, 2015-16
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ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 vii.
Radio/TV talks (if any):
Title of the programme
Date of broadcast
Duration
Chane ka prasanskaran
7.1.2016
15 min
Broadcasting Radio/TV Channel name DD Kisan
Bajre ka prasanskaran
8.10.2015
15 min
DD Kisan
Soybean ka prasanskaran
1.10.2015
15 min
DD Kisan
Khadya Pransanskaran ki unnat Takniken Processing of Food grains for higher benefit Food Processing for Employment Soybean processing Khadya pransanskaran
30.4.2015
1h
DD Kisan
19.7.2014
1h
DD
15.5.2014 3.04.2014 12.9.2013
1h 20 min 1h
DD (Live telecast) DD DD (Live telecast)
viii. Students completed M.Sc. /M. V. Sc. /Ph. D Thesis work under the programme (yearwise): S. No.
Whether completed thesis under Role of the PI/Cothe programme (Yes/No) PI (Guide/CoGuide) 1 3 M. Tech. 2 students have completed Chairman/Co 1 student is working under the chairman program 2 12 Ph.D. 3 students have completed Chairman/Co 4 are in the process of thesis chairman submission 5 students are working under the program Details of the students are given in Annexure I at page No. 88-89. ix.
Number of Students
Course Title
Employment profile of the students completed their thesis under the programme (yearwise):
S. No.
Number Student
of Completed thesis under Placement records (if Role of the the programme any) PI/Co-PI in (Yes/No) students employment 2 (M. Tech.) Yes One joined PhD, one Chairman/ qualified ARS service Co-chairman 5 (Ph.D.) 3 completed, others in 2 Qualified ARS Chairman/ the process of thesis service and 2 joined as Co-chairman submission Assistant Professor
1 2
18
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 x.
Entrepreneurship developed under the programme:
S. No.
Nature of Nature of Present support from entrepreneurship Status institution in creating entrepreneurs 1 67 2 MOA Extrusion ongoing processing Details of the participants are given in Annexure I at page No. 84-87.
xi.
Number of Students/Others Trained under the programme
Number of Students/Others opted entrepreneurship
Awards/recognition received by the PI/Co-PIs/Students under the Programme (yearwise):
Name/Designation of the Award name person Prerna Nath, PhD student Innovation award at power of Shunya Dr. S. K. Jha, IARI Best Pr. Scientist Teacher award 2012 xii.
Date of Host institution award 2014 DUPONT
Purpose of the Award
For developing process for ‘Innovative functional ingredient’, high in β-carotene Feb 2013 PG School, IARI, For teaching and New Delhi student’s guidance
Linkages established within the country and abroad with various agencies:
S. No. 1 2 3 4 5 6 7 8 9 10 11
Linkages established with M/s Shri Radhe Krishna Jan Kalyan Sansthan M/s KAD Bioresources Pvt Ltd. M/s Krishna Pickles M/s Agro Food Tech Pvt. Ltd. M/s Devesh Foods Pvt. Ltd. M/s Pratishtha Industries Ltd. M/s NIDAN M/s DCP India Pvt. Ltd. University of Lincoln, UK Kansas State University, USA
Date of Linkage Nature/Purpose of Linkages Establishment 2016 MOA Nov. 2013, 2015 2013 April 2012 September 2013 2013 July 2014 October 2014 2016 2012
13
Gautam Budh University, G. 2016 Noida Banasthali Vidyapeeth, 2016 Rajasthan ICAR-NDRI, Karnal 2015-16
14 15
IP University, Delhi Jamia Hamdard, Delhi
12
19
2014-15, 2016 16
MOU MOU MOU MOU MOU Consultancy Consultancy Mutual project formulation Visits by Dr Sajid Alavi and his research group Student’s (M.Sc.) research work on extrusion Student’s (Ph.D.) research work on extrusion Attachment training of scientist (Ms Amita Vairat) on extrusion processing Student’s research work Student’s research work
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 xiii. Two-Four related photographs (with date/captions) showing the important activities in lab, field as applicable (also provide separately in jpg/jpeg format).
Participants of training held during Nov. 5-7, 2015
Participants of training held during Dec. 7-9, 2015
Participants of training held during Jan. 11-13, 2016
Participants of training held during Feb. 22-24, 2016
Team of KSU, USA visiting the Extrusion Facilities
20
Hon’ble Prof M. S. Swaminathan taking glance of extruded products
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 xiv. PPP developed, if any: Yes, MoU was signed with following firms: M/s KAD Bioresources Pvt Ltd., Ahmadabad M/s Agro Food Tech Pvt. Ltd., Gurgaon M/s Devesh Foods Pvt. Ltd., New Delhi M/s DCP India Pvt. Ltd., Sonepat M/s Pratishtha Industries Ltd. M/s Krishna Pickles, Delhi M/s Shri Radhe Krishna Jan Kalyan Sansthan, Ghaziabad xv. No. of trainings organized with No. of participants: S. No.
Title of the training programme
Duration & dates of Organizatio n
Number of participants Faculty
Students
Farmer s
Other s
Development of Functional Food through extrusion processing
November 5-7, 2015
2
8
1
4
Advances in Extrusion Processing of Food
December 7-9, 2015
2
10
2
1
3
Development of Functional Ingredients for extrusion processing
January 1113, 2016
-
12
2
5
4
Extrusion Processing - Technology and Business Development
February 22-24, 2016
1
9
4
4
1
2
Details of the participants are given in Annexure I at page No. 84-87.
21
ICAR-Indian Agricultural Research Institute, New Delhi
Post training followup (if any)
FINAL REPORT - NAE PROJECT 2011-16 15. ATR of the last Annual Review Meeting (2015-16): S.
Comments
Compliance report
Checking for bioavailability
Data on bioavailability of nutrients is valuable
of nutrients is must for
information. Decrease in anti-nutritional factor is a
validated statements
good indicator of increased bioavailability of
No. 1
nutrients. Data on anti-nutritional factors (phytic acid, polyphenol content, urease activity) are presented at page no. 34, Tables 17, 19 & 21. Their decrease after extrusion clearly revealed increase in bioavailability of protein and micronutrients. 2
No product fortified with
A photograph of Pusa Pearl Puff fortified with
capsicum has been developed
capsicum powder has been included at Fig 15. Inclusion of 10% carrot powder, 2% bittergourd powder, and 5% aonla powder in pearl puff was found acceptable.
3
The PI was advised not to
No activity other than approved objectives have been
include the activities other
included.
than approved objectives 4
The quality comparison with Quality comparisons with known brands have been known brands is lacking
included at Table 32, Table 33, and Table 35.
16. ATR of the latest Internal Review Meeting (please specify the date of the meeting)*: The meeting held on 14.3.2016. There was no specific comment.
Authentication: This is to certify that the progress of the project during the period from December 2011 March, 2016 is satisfactory.
(Vice-Chancellor)
22
ICAR-Indian Agricultural Research Institute, New Delhi
(Project In-charge)
FINAL REPORT - NAE PROJECT 2011-16
ANNEXURE-I 1.
Screening of natural food ingredients
1.1 Antioxidant composition of selected pearl millet varieties/germplasms Thirty two genotypes of Pearl millet were obtained from Division of Genetics, IARI and NBPGR, New Delhi. Total phenol content ranged from 199.15-452.30 GAE mg/100 g. Total flavonoid content ranged from 140.70-278.43 QE mg/100g. Antioxidant capacity ranged from 22.14-48.29 µ mol TE/g (CUPRAC), 10.54-15.34 µ mol TE/g (DPPH), 5.40-11.22 µ mol TE/g (FRAP), presented in Table 1. Table 1. Total phenolic content, flavonoid and antioxidant activity of pearl millet cultivars/genotypes Pearl millet varieties IC 283631 IC 283692 IC 283693 IC 283702 IC 283734 IC 283737 IC 283744 IC 283745 IC 283761 IC 283842 IC 283818 IC 283847 IC 283848 IC 283882 IC 283893 IC 283908 IC 309055 IC 309056 IC 309060 IC 312753 IC 320001 IC 332700 IC 332706 IC 232707 IC 332715 IC 355901 IC 335902 Pusa 605 Pusa 322 Pusa 415
23
Flavonoids (mg/100g) 179.30 197.77 278.43 216.00 210.73 203.90 214.50 207.03 168.30 168.93 145.60 140.70 161.10 148.33 157.30 167.40 173.43 206.40 165.03 165.90 172.47 206.60 217.67 188.03 206.67 161.17 178.07 204.40 240.47 213.20c
Total Phenolics (mg/100g) 199.15 216.05 452.30 264.55 254.80 237.05 244.15 224.00 242.55 209.50 264.65 211.95 224.85 215.60 224.65 242.00 280.00 296.45 224.90 283.80 231.85 307.00 312.35 253.75 271.90 200.20 224.95 334.10 269.85 290.95
ICAR-Indian Agricultural Research Institute, New Delhi
FRAP (µ mol TE/ g) 5.73i 7.23 9.60 9.20 7.31 6.93 8.10 7.36 6.12 6.82 5.40 11.22 6.82 7.67 6.74 7.46 9.82 9.96 6.87 7.93 8.96 7.91 10.34 8.30 10.35 7.30 6.86 8.00 7.99 6.29
FINAL REPORT - NAE PROJECT 2011-16 1.2
Antioxidant composition of selected finger millet varieties
Finger millet (Ragi) varieties viz. GPU67, GPU48, GPU45, L5, PR202, GPU66 and GPU28 were analyzed. Total phenolics content ranged from 172.37–332.03GAE mg/100 g. Total flavonoid content ranged from 61.84–116.89 QE mg/100 g. Antioxidant capacity ranged from 2.15–3.84 µmol TE/g (CUPRAC), 8.88–17.91 µmol TE/g (DPPH), 2.56–5.86 µmol TE/g (FRAP), in Table 2. Table 2. Flavonoid, total phenolics and antioxidant activity of finger millets Finger
Flavonoids
Total Phenolics
CUPRAC
DPPH
FRAP
millet
(mg/100g)
(GAE mg/100g)
(µmolTE/g)
(µmolTE/g)
(µmolTE/g)
GPU67
61.84
199.13
2.44
8.92
3.07
GPU48
110.53
265.50
3.19
12.95
4.13
GPU45
93.91
231.20
2.73
11.84
3.80
L5
116.89
284.10
3.19
13.67
4.30
PR202
75.07
172.37
2.13
8.88
2.56
GPU66
99.07
243.37
2.91
13.98
4.07
GPU28
68.73
332.03
3.84
17.91
5.86
varieties
1.3 Antioxidant composition of selected sorghum varieties Four varieties of sorghum namely, CSV18VR, CS14VR, M35-1 and PhuleYashoda obtained from Directorate of sorghum Research, Hyderabad were evaluated. Total phenolic content ranged from 87.75–168.3 GAE mg/100 g. Total flavonoid content ranged from 49.40–80.45 QE mg/100 g. Antioxidant capacity ranged from 4.88–13.58 µmol TE/g (CUPRAC), 5.96– 12.41 µmol TE/g (DPPH). The Detailed results of sorghum varieties are presented in Table 3. Table 3. Flavonoid, total phenolic content and antioxidant activity in sorghum varieties Cultivars
Total phenolics
Flavonoids
DPPH
CUPRAC
(GAE mg/100g)
(mg/100g)
(µmolTE/g)
(µmolTE/g)
CSV18VR
167.5
49.37
9.88
4.88
CS14VR
168.3
80.34
5.96
10.06
M35-1
165.75
63.24
7.85
13.58
PhuleYashoda
87.75
69.23
12.41
09.53
24
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 1.4 Screening of germplasms/varieties of pearl millet for extrusion characteristics Four varieties and 12 germplasms were screened for evaluation expansion characteristics during extrusion. It was observed that the axial as well as lateral dimensions varied significantly (Table 4). Among varieties Pusa 443 had maximum expansion and among germplasms 6502, 6575, 6576, 6598, 6705, 6708, 8634 exhibited better performances. This may be due to variation in amylose content. Table 4. Varietal/germplasm screening for expansion characteristics during extrusion processing of pearl millet flour Variety/germplasm
Axial dimension, Lateral Expansion ratio mm dimension, mm Pusa 334 16.74 7.47 2.49 6708 16.06 9.94 3.31 6598 17.52 9.68 3.23 6705 13.37 9.64 3.21 Pusa 383 18.69 7.46 2.49 6509 17.40 8.59 2.86 6703 16.28 8.47 2.82 6502 15.75 10.12 3.37 6607 15.33 8.78 2.93 Pusa 612 24.00 7.14 2.38 6575 20.47 10.37 3.46 6508 19.25 7.66 2.55 6576 18.84 10.50 3.50 Pusa 443 17.77 9.39 3.13 8634 17.41 10.30 3.43 6705 OP 18.85 8.99 3.00 (Temperature 120°C, Moisture content 16% (wb), feeder speed 40 rpm, screw speed 400 rpm, cutter speed 275 rpm) 1.5 Screening of the cultivars of vegetables 1.5.1 Screening of carrot varieties Nine varieties (Pusa Asita, Pusa Kulfi, Pusa Rudhira, Pusa Meghali, Pusa Vrishti, Pusa Kesar, Pusa vasudha, Yamdagini, Nantes) of carrot were evaluated for different quality parameters like antioxidant activity, phenol content, carotenoid, firmness, TSS etc. Pusa Rudhira and Yamdagni were found to be having highest functional quality (Table 5).
25
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 Table 5. Screening of carrot varieties S.
Variety
Antioxidant
Free
activity
phenol
No.
Carotenoid Firmness,
TSS,
(mg/100g)
N
°Brix
(µmol trolox/g) (mg/100g) 1
Yamdagini
0.57
6.11
13.77
9.11
4.4
2
Pusa Ashita
5.00
51.60
13.22
6.92
4.2
3
Pusa Kulfi
0.72
5.88
1.51
9.52
4.0
4
Pusa Rudhira
1.22
11.37
13.75
8.22
4.3
5
Pusa Meghali
1.05
5.84
9.47
10.14
4.1
6
Pusa Brishti
1.09
5.80
12.67
7.30
2.4
7
Pusa Keshar
0.89
5.71
13.30
10.97
3.0
8
Nantes
1.02
5.38
1.85
7.40
3.1
9
Pusa Vasudha
0.84
9.30
7.20
9.65
3.7
1.5.1 Screening of capsicum varieties Ten varieties/germplasms of capsicum were evaluated. The result is presented in Table 6. Among green capsicum purple green capsicum was found to have highest functional value whereas among coloured capsicum Torquino red was to have highest quality. Table 6. Screening of capsicum varieties S. No.
Variety
Total chlorophyll (mg/100g)
Carotenoid (mg/100g)
Ascorbic acid (mg/100g)
Antioxidant activity (µmol trolox/g)
Phenol (mg/ 100g)
TSS (°B)
Firmness (N)
1
Orobelly Green Orobelly Yellow Purple Green Purple violet Bomby Green Bomby Red Tarquino Green Tarquino Red Indra Green Indra Red
11.87
3.87
67.00
1.19
33.48
7.0
9.11
2.36
4.00
60.43
1.56
57.36
8.0
6.92
12.47
4.55
66.47
1.25
32.66
5.0
9.52
10.34
3.49
56.12
2.12
42.96
6.0
8.22
11.57
5.16
70.69
1.62
49.25
5.0
10.14
2.77
7.68
65.70
1.69
51.95
7.0
7.30
9.10
4.852
87.38
1.92
68.34
7.0
10.97
2.67
25.88
87.59
1.07
91.22
8.8
7.40
12.61
5.56
76.63
1.94
53.14
5.8
9.65
2.36
12.38
61.72
2.77
86.13
8.2
7.86
2 3 4 5 6 7 8 9 10
26
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 2. Production of Ingredients from Targeted Vegetables 2.1 Development of innovative functional, β – carotene rich ingredient from red capsicum Development of aqueous carotenoid rich extract (ACE) is a major challenge for the nutraceutical industry looking for natural colorants in lieu of synthetic ones. Red capsicum an excellent source of carotenoids has been explored as a novel source for development of ACE through enzymatic liquefaction (EL). Four carbohydrases enzymes viz. viscozyme L, pectinase, cellulase and amylases, were tested for their liquefaction effects and ability to recover higher carotenoids in aqueous extract. EL significantly (P 1%, product is not fit for consumption (Erickson and Frey, 1994). However, no off/rancid smell in the snacks was observed in the study despite FFA being 1.54% after 90 days of storage.
80
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 Table 40. Effect of packaging materials and storage days on FFA and PV of extruded snacks Storage
FFA (% oleic acid)
days
P1
P2
P3
0
0.36
0.36
0.36
15
0.42
0.38
30
0.55
45
Mean
PV (meq/kg of oil)
Mean
P1
P2
P3
0.36
0.32
0.32
0.32
0.32
0.40
0.40
0.48
0.38
0.40
0.42
0.44
0.42
0.47
0.52
0.48
0.46
0.49
0.68
0.57
0.53
0.59
0.96
0.87
0.86
0.89
60
0.79
0.69
0.67
0.72
1.25
1.42
1.25
1.31
75
1.06
0.96
0.92
0.98
2.10
1.74
1.81
1.88
90
1.54
1.22
1.19
1.32
2.42
2.10
2.09
2.20
Mean
0.77
0.66
0.64
1.15
1.04
1.03
Peroxide values (PV) measure the content of hydroperoxides and are used as indicators of lipid oxidation (Gray, 1978). The peroxide value of the extruded snack samples increased significantly (P≤0.05) from 0.5 to 2.35 meq/kg during storage of 90 days (Table 39). Peroxide value increased with increase in storage period. But the product quality remained well during 90 days storage, which was further verified through sensory evaluation. The peroxide level of 1.5% is not suitable for crispness in case of storage studies of dried snacks. Moisture gain in LDPE packed sample exceeded this limit of moisture content on 75th day.
83
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 Table 43. Sensory scores of snacks rated by the sensory panel Packaging environment
Storage period, days 0
15
30
45
60
Appearance Without nitrogen 8.29
8.14
7.45
7.18
7.12ab
8.29
8.14
7.45
7.18
7.12ab
4.87d
4.95bcd
With nitrogen
Flavour Without nitrogen 8.17 With nitrogen
8.17a
7.12
7.03abcd
7.85a 7.09abc
6.95bcd 4.77d
Crispiness Without nitrogen 8.03
7.40
7.24ab
7.05ab
7.00ab
8.03
7.51a
7.36ab
7.22ab
7.10ab
With nitrogen
Spicy Without nitrogen 8.34±0.09
8.28a±0.16
8.21±0.14
7.86c±0.22
7.22±0.13
With nitrogen
8.31a±0.05
8.29bc±0.17
7.95ab±0.19
7.29d±0.22
8.34±0.07
Salt Without nitrogen 8.27±0.06
8.19±0.13
8.25a±0.11
8.20b±0.06
8.18c±0.21
With nitrogen
8.25c±0.05
8.28ab±0.10
8.23±0.07
8.20±0.13
8.27±0.03
Overall acceptability Without nitrogen 8.20 With nitrogen
8.20abc
8.15
8.11
8.17abc 8.15abc
5.05abc 4.93c 7.10abc 5.03ab
However, the sensory parameters like appearance, taste, texture as well as overall acceptability of snacks were found acceptable throughout the storage period of 90 days in all packaging materials. The crispness and sensory scores decreased with increase in storage period in both with and without nitrogen packages, however the decrease was less in nitrogen flushed pack. Other sensory attributes that is, appearance, flavour, spice, and overall acceptability indicated decreasing trend during entire storage period. Overall sensory attributes of products in nitrogen flushed packages were higher than without nitrogen packages. The flavour score of the products did not change significantly up to 45 days in case of nitrogen flushed samples but changed significantly (P≤0.05) on 60th day and was found to be
84
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 unacceptable by the panelists. However, flavour of samples packed without nitrogen flushing was found to be unacceptable on 45th day of storage. Scores for spiciness, crispness, salt intensity and lingering in both of the packaging techniques did not differ significantly throughout the storage period. Irrespective of the packaging environment, scores for overall acceptability on day 0 was significantly (P≤0.05) different from 45th and 60th days of storage. 5.1.6 Storage life of snacks Sorption characteristic of snack was determined at varying relative humidity levels and have been presented in Fig. 26. Using sorption curve (Fig. 26), water activity of the snack corresponding to initial and critical moisture contents was calculated as 0.219 and 0.228, respectively.
Fig. 30 Sorption isotherm of snacks From above values of water activity, predicted storage life of snack at ambient condition was calculated using Eq. 1. θw =
…(1)
where, θw is time (days) required for the moisture content of the snacks to increase from an initial value of Xpi (kg water per kg dry solids) to its critical value Xpc (kg water per kg dry solids). The other parameters of Eq. 1 like, water vapour permeability of the package, effective area of package, saturated vapour pressure as well as initial and critical moisture contents are given in Table 43.
The predicted storage life of snack without nitrogen flushing was
calculated as 254 days whereas with nitrogen flushing was found to be 294 days.
85
ICAR-Indian Agricultural Research Institute, New Delhi
FINAL REPORT - NAE PROJECT 2011-16 Table 44. Predicted shelf life of the snack Packaging environment
Kp (kg.m-2 day-1
Ap
P*
(m2)
(Pa)
0.015
6539
aw
Xi
Xc
θa
θp
(day)
(day)
Pa-1) Without 4.9*10-7
nitrogen With nitrogen
0.201
0.025
0.034
45
254
0.228
0.025
0.035
60
294
5.2 Storage of Pusa Pearl Pasta The pasta was prepared using 50:50 blend composition of pearl millet flour and wheat semolina. The upper limit of particle size of the ingredients was kept as 460 µm. Pasta was prepared using twin screw extruder (BTPL make, Kolkata, India). The extruder operating condition was set as 71oC barrel temperature, 12 rpm feed speed, and 120 rpm screw speed. A concentric double cylinder type die was used to get a cylindrical hollow product with wall thickness of 0.75 mm. The pasta was dried at 50oC for 90 minutes (up to moisture content of 10%), cooled and then packed in biaxially oriented polypropylene (BOPP) packaging material of 100µm thickness having water vapour transmission rate (WVTR) 7.71g/m2day. Packets containing 55±3 g of pasta sample were stored at ambient condition, (32.95±8.75oC (max), 17.6± 12.1oC (min) and 79±19% RH) for 6 months. The stored pasta was withdrawn at the intervals of 1 month up to 6 months. Each time a new packet was opened and analysed for physical properties (moisture content, water activity, textural properties), free fatty acid, peroxide value and sensory evaluation.
5.2.1 Moisture content of pasta during storage As per the Indian standard [BIS: 1485-(2010)], moisture content of pasta should not be more than 12%. During the storage period, a consistent increase in moisture content of pasta was recorded (Fig. 27) but was limited within 12%. It increased from 8.87% to 11.90% at the end of 6 months of storage period. Analysis of variance (Table 44) revealed that storage period had significant (P≤ 0.05) effect on moisture content of pasta. The gain in moisture content was due to hygroscopic nature of product, permeability of the packaging material and storage environment (changes in temperature and relative humidity. The results showed that moisture content (f