DEVELOPMENT OF PROCESS TECHNOLOGY FOR CALCIUM RICH EXTRUDED PRODUCT FOR ADULTS

PROJECT NAME :

DEVELOPMENT OF PROCESS TECHNOLOGY FOR CALCIUM RICH EXTRUDED PRODUCT FOR ADULTS

 Excess and low calcium diet weakens the human bones. Mainly milk and milk base products are rich in calcium. In this project an attempt is made to develop process technology for extruded products rich in calcium.

 Ragi, coarse grain contains calcium 344 mg per 100 g is taken as base material. Other ingredients are added for development of flavour and desired texture of snack food. 

The crisp extruded product are preferred due to its crunchy texture, low density, and easy to digest. Benefcial efects of extrusion cooking includes destruction of anti-nutritional factors, gelatinisation of starch, increased soluble dietary bre and reduction of lipid oxidation. 

The developed calcium rich extruded product was organoleptically evaluated and its economic value and market acceptability had been worked out.

CHANGES IN CHEMICAL PROPERTIES OF FOOD PRODUCT IN OHMIC HEATING

PROJECT NAME :

CHANGES IN CHEMICAL PROPERTIES OF FOOD PRODUCT IN OHMIC HEATING

 The main purpose of this User Defined Project is to study the changes in chemical properties of liquid food such as acidity, fat content, protein denaturation, etc. 

occurring due to ohmic heating in different types of liquid food products by comparing the ohmically heated product to conventionally heated and raw products. 

We reviewed the literatures and papers of previous researches done by several researchers across the globe working on this type of projects and found out that some properties of food material such as electrical conductivity, pH of food, solid content, presence of ions etc. are very important for the feasibility of ohmic heating process. 

We have designed a cylindrical glass (Borosilicate) heating chamber for liquid food which has the provision of detecting temperatures at 05 different locations inside it using K type sensors and SS316 electrodes. The chamber along with the heater setup is used to conduct the tests on different liquid foods such as milk, fruit juice, etc.

STUDY ON PREPARATION LOW CALORIE CAKE

PROJECT NAME :

STUDY ON PREPARATION LOW CALORIE CAKE 

The performance of a maltodextrin as a replacement (25, 50, 75, and 100%) for shortening, adjusted for sweetness in each cake, was evaluated in a high-ratio cake formulation. 

One control was used to compare to fat-replaced cakes: control (100% fat with 100% sucrose). Objective tests indicated that treatments 50% fat-replacement, 75% fat-replacement, and 100% fat-replacement had significantly higher batter viscous compared to controls. 

Batter viscosity, however, only significantly decreased the volume of 100% fat-replacement. Crust and crumb color, indicated that control produced a dark crust with a light crumb, while 75% fat-replacement produced a light crust and 100% fat-replacement a darker crumb . 100% fat-replacement produced a firm cake with significantly high percent moisture which gives soggy texture.

 Taste indicated that 100% fat-replacement produced a significantly moister, shorter, less adhesive and cohesive cake. 75% fat-replacement and 100% fat-replacement were significantly tougher and more sweet, respectively, when compared to the other cakes.

 Results from a maltodextrin, up to 25% shortening replacement, resulted in satisfactory cakes.

MICROENCAPSULATION OF FLAVOR & ITS APPLICATION IN BAKERY PRODUCTS

PROJECT NAME :

MICROENCAPSULATION OF FLAVOR & ITS APPLICATION IN BAKERY PRODUCTS 

Microencapsulation involves the incorporation of food ingredients, enzymes, cells, or other materials in small capsules. 

Microcapsules offer food pro- cessors a means with which to protect sensitive food components, ensure against nutritional loss, utilize otherwise sensitive ingredients, incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors and aro- mas, and transform liquids into easily handled solid ingredients. 

Various techni- ques are employed to form microcapsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized-bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion, and rotational suspension separation.

 Recent developments in each of these techniques are discussed in this review. Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation. 

A timely and targeted release improves the effectiveness of food additives, broadens the application range of food ingredients, and ensures optimal dosage, thereby improving the cost effectiveness for the food manufacturer.

DEVELOPMENT AND TESTING OF SELF-HEATING CAN FOR LIQUID FOOD PRODUCT

 

PROJECT NAME:

DEVELOPMENT AND TESTING OF SELF-HEATING CAN FOR LIQUID FOOD PRODUCT

We have to develop the design of a self-heating can which is a form of active intelligent packaging working on the principle of heat generated by an exothermic reaction. 

The project took place in 3 basic steps. 

Firstly we determined the reagents, their quantities and products required for the reaction chamber and product chamber respectively. 

Then we designed the can and finally fabricated a prototype/working model which works on the principle of selfheating can along with optimization and testing using food products.

 The exothermic reaction releases heat when the reagents come into contact with one another and through a conducting material this heat is conducted to the food product. 

The heated food product can subsequently be consumed at a sustained high temperature. The tested can should have an optimal design with regards to handling, safety of exothermic reaction, temperature and quality of the liquid food product.

TO STUDY THE PROPERTIES OF FOAMING AGENT USE IN TOMATO PUREE AND PANEER WHEY

 PROJECT NAME :

TO STUDY THE PROPERTIES OF FOAMING AGENT USE IN TOMATO PUREE AND PANEER WHEY

The present work deals with different properties of Foaming agent like foam stability, drain liquid, foam stability at elevated temperature in paneer whey and Tomato puree with the help of Tween 80 as foam stabilizer and Xathan gum as foaming agent, creating the foam by using different proportion of Xanthan gum and Tween 80. 

After creating the foam it goes for drying by foam mat drying method, which is useful to decrease the drying time and increase the drying rate and it over all decrease the power consumption of oven. The main reason of increasing the drying rate is due to it more contact surface area.

PROTEIN AND CALCIUM RICH MALTED POWDER

PROJECT NAME :

PROTEIN AND CALCIUM RICH MALTED POWDER

 In third-world countries, a requirement of high nutrient foods is for women and hard-working people is the biggest challenge of the current time and to make available them in the market at economical price and also in the most acceptable form. 

In our project, we are formulating protein and calcium rich malted powder. For our product we are using finger millet (Ragi), skim milk powder and whey protein powder as raw material. 

As mentioned in title of the project our product is rich in protein and calcium as compared to other powder available in market. It is mostly useful for hardworking people and women. It is also beneficial for adults. For formulation of our product we did sprouting of cleaned finger millet. Sprouting of finger millet convert the complex form of calcium into simple form and improve digestibility. 

Then we have made uniform powder of finger millet by process of drying and grinding. After that we have mixed it with skim milk powder and whey protein powder in different proportions. Cost of our formulated powder is economical in comparison with other powder available in market.

PREPARATION OF SOYBEAN BASED FROZEN DESSERT

 Project Name :

PREPARATION OF SOYBEAN BASED FROZEN DESSERT

As consumers have pursued healthier lifestyles in recent years, consumption of soy foods hasrisen steadily, encouraged by scientific studies showing health benefits from these products. However, since ice cream contains dairy ingredients, a number of people are not able to consume it because of dietary habits due to religious beliefs, lactose intolerance, vegetarianism or other related ideologies.

 For years, these groups of consumers are trying to substitute ice cream with frozen desserts containing soy protein as a substitute for milk protein. The research reported in this thesis strives to provide groundwork for future efforts to develop techniques for processing soymilk frozen dessert for the food industry.

 A non-dairy frozen dessert containing soymilk was developed, and two consumer studies were performed to determine sensory attributes critical to consumer acceptance and purchase intent. In the study, nine formulations were developed in varying concentrations of non-dairy milk (soymilk and coconut milk), fat source (soybean oil and margarine), stabilizer (CMC and xanthan gum) and emulsifier (lecithin and span-40 with tween-20). 

Finally, three samples- A, B and C were subjected for sensory analysis by 20 panelists. 

Drivers for acceptance are flavour and overall acceptability. Flavor choices affected overall acceptability; flavor was most critical to purchase intent for product C, not for A and B.

PROCESS TECHNOLOGY FOR CENTER FILL SUGAR BASED NUTRITIVE CONFECTIONERY

 PROJECT NAME 

PROCESS TECHNOLOGY FOR CENTER FILL SUGAR BASED NUTRITIVE CONFECTIONERY

Nutrition is the core pillar of human development. Persistently, high levels of under nutrition has triggered the need to revolutionize the archaic sweetmeat into a nourishing confectionery. India's hot and humid climate poses a challenge to milk and chocolate based sweets. Hence the objective is to develop a bio-nutritive sugar based centre-fill chewy/non-chewy confectionery. 

In an embodiment, the present study infuses carbohydrates, proteins and a fat rich source which along with therapeutic ingredients would serve to be a suitable carrier to combat malnutrition. Additionally, it contains micro-nutrients in adequate amounts which would contribute to meeting the RDA for evening snacks of an individual. 

The method comprises of enrobing the nutritive bio-ingredients, which forms the core, by an impervious sugar confectionery mass, in the shape of a bar. This process of enrobing the solid, semi-solid or liquid core would be done in various proportions and the most suitable and widely acceptable ratio would be chosen. 

The coating would also be incorporated with a fruit pomace which would enhance the taste and improve the consumer acceptability of the confectionery as a whole. In an embodiment, the present investigation incorporates a semi-solid fruit based viscous core encompassing all other ingredients that significantly contribute to macro and micro-nutrients which was prepared by cold mixing process. 

The formulated centre fill was enclosed in sugar amalgamated in wood apple pulp in varying proportions to form a continuous impervious hard sugar coating rich in dietary fibre and minerals which would provide instant energy. The centre-fill was optimized to attain the correct proportion of therapeutic ingredients by subjection to organoleptic evaluation. Critical process parameters were optimized to produce centre-filled sugar-based nutritive confectionery.

DEVELOPMENT OF MILK PROTEIN BASED COMPOSITE EDIBLE COATINGS AND ITS APPLICATION ON PANEER

 PROJECT NAME :

DEVELOPMENT OF MILK PROTEIN BASED COMPOSITE EDIBLE COATINGS AND ITS APPLICATION ON PANEER

Attempts were made to develop composite milk protein based edible coating using whey protein concentrate and Sodium Caseinate as protein source. 

Negative results were observed during storage study of coated paneer when WPC based edible coating solution was applied. Sodium Caseinate based edible coating solution with CMC as carbohydrate source, bees wax as a lipid source, Tween 20 as emulsifier and Glycerol plasticizer showed edible coating film formation ability. 

The best coating solution when coated on the Paneer showed contradictory results on the moisture loss of the Paneer. The moisture loss in the coated sample was higher as compared to control. Also negative results were observed in the textural attributes of the coated Paneer. Hence further investigation is required in development of composition with application of Statistical Design.