studies on development of mango toffee using de-fatted soy flour

107 Pages·2016·2.87 MB·English

STUDIES ON DEVELOPMENT OF MANGO TOFFEE
USING DE-FATTED SOY FLOUR

By
VIJAYA BHASKAR REDDY A.
B.Tech (Dairy Technology)

THESIS SUBMITTED TO
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF
MASTER OF FOOD SCIENCE AND TECHNOLOGY

FACULTY OF P.G. STUDIES

POST GRADUATE AND RESEARCH CENTRE
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD-500 030.

SEPTEMBER, 2004
CERTIFICATE

Mr. VIJAYA BHASKAR REDDY A. has satisfactorily prosecuted the
course of research and that the thesis entitled "STUDIES ON DEVELOPMENT OF
MANGO TOFFEE USING DE-FATTED SOY FLOUR” 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 the thesis or part thereof has not been previously
submitted by him for a degree of any University.

Date : ( Dr. C. GOPALA RAO)
Place : Hyderabad Major Advisor
CERTIFICATE

This is to certify that the thesis entitled "STUDIES ON
DEVELOPMENT OF MANGO TOFFEE USING DE-FATTED SOY
FLOUR’’ submitted in partial fulfillment of the requirements for the degree of
MASTER OF FOOD SCIENCE AND TECHNOLOGY for Acharya N. G.
Ranga Agricultural University, Hyderabad is a record of the bonafide research work
carried out by Mr. VIJAYA BHASKAR REDDY A. under my guidance and
supervision. The subject of the thesis has been approved by the student’s advisory
committee.

No part of the thesis has been submitted for any other degree or diploma.
The published part has been fully acknowledged. All the assistance and help received
during the course of investigation have been duly acknowledged by the author of the
thesis.

(Dr. C. GOPALA RAO)
Chairman of the Advisory committee

Thesis approved by the student Advisory Committee
Chairman : (Dr. C. GOPALA RAO) _______________
Professor & Univ. Head
Department of Agril. Engineering
College of Agriculture
Rajendranagar, Hyderabad-30.

Member : (Dr. P. NAGESHWAR RAO) _______________
Associate Professor
Department of Agril. Engineering
College of Agriculture
Rajendranagar, Hyderabad-30.

Member : (Dr. S. SUMATHI) _______________
Associate Professor
Department of Foods & Nutrition
Post Graduate and Research Centre
Rajendranagar, Hyderabad-30.
DECLARATION

I, Mr. VIJAYA BHASKAR REDDY A. here by declare that the thesis
entitled “STUDIES ON DEVELOPMENT OF MANGO TOFFEE USING DE-
FATTED SOY FLOUR” submitted to Acharya N.G.Ranga Agricultural University
for the Degree of MASTER OF FOOD SCIENCE AND TECHNOLOGY is a
result of original research work done by me. It is further declared that the thesis or
any part there of has not been published earlier in any manner.

Date : (VIJAYA BHASKAR REDDY A.)
Place : Hyderabad
CONTENTS

Chapter No. Title Page No.

I INTRODUCTION
II REVIEW OF LITERATURE
III MATERIALS AND METHODS
IV RESULTS
V DISCUSSION
VI SUMMARY
LITERATURE CITED
APPENDICES
LIST OF TABLES

Table Title Page No.
No.
1 The composition of mango pulp
2 Nutrient composition of de-fatted soy flour
3 Composition of Baneshan pulp
4 Nutrient composition of toffee
5 Effect of storage period on moisture
6 Effect of storage period on Reducing Sugars
7 Effect of storage period on Total sugars
8 Effect of storage period on pH
9 Effect of storage period on acidity
10 Effect of storage period on total carotenoids
11 Effect of storage period on ascorbic acid
12 Effect of storage period on colour
13 Effect of storage period on texture
14 Effect of storage period on taste
15 Effect of storage period on flavour
16 Effect of storage period on overall acceptability
17 Mean scores for objective evaluation of toffees
18 Microbiological count in toffees
LIST OF FIGURES

Figures Title Page No.
No.
1 Nutrient composition of developed toffees
2 Acidity of developed toffees
3 Carotenoids and ascorbic acid of developed toffees
4 Effect of storage period on reducing sugars
5 Effect of storage period on total sugars
6 Effect of storage period on overall acceptability
LIST OF APPENDICES

Appendix Title Page No.
No.
1 Recipe and flow sheet for preparation of toffee

2 Composition of skim milk powder (% wt)

3 Estimation of ascorbic acid

4 Estimation of total soluble solids

5 Estimation of acidity

6 Estimation of reducing sugars and total sugars.
7 Estimation of mositure

8 Estimation of proteins

9 Estimation of fats
10 Estimation of carotenoids

11 Estimation of ash

12 Estimation of microbial load

13 Score card for sensory evaluation of toffees
ACKNOWLEDGEMENTS

In all reverence, I pay my profound and sincere obeisance to the ‘Almighty’
for leading in the right direction, in my quest for knowledge.
I express my sincere and wholehearted thanks to my Major Advisor and
Chairman of the advisory committee Dr. C. Gopala Rao, Professor and University
Head, Department of Agricultural Engineering, College of Agriculture,
Rajendranagar, Hyderabad, for reposing confidence in me and accepting me as his
student. I further extend my sincere gratitude for his timely guidance, diligence,
studiousness and constant encouragement given to me throughout the course of the
study and in preparation of this thesis, without whose help this thesis would not have
seen the light of the day.
It gives me immense pleasure in extending my sincere gratitude to
Dr. P. Nageshwar Rao, Associate Professor, Department of Agricultural
Engineering, College of Agriculture, Rajendranagar, Hyderabad, for acting as a
member of the advisory committee and for his invaluable guidance, timely suggestions
during the research work and in completion of this thesis.
I extend my wholehearted gratitude to Dr. S. Sumathi, Associate Professor,
Department of Foods and Nutrition, Post Graduate and Research Centre,
Rajendranagar for being, member of the advisory committee, for her right guidance
for her timely support during my research work.
I take pleasure in thanking with profound sense of reverence to
Dr. K. Hanumantha Rao, Senior Scientist, NAARM, Rajendranagar, Hyderabad for
his guidance besides providing valuable suggestions during the conduct of this study.
I feel it appropriate to express my sincere thanks to Dr. V. Vimala,
Programme Director, Food Science and Technology Programme Post Graduate and
Research Centre, Rajendranagar, Hyderabad. I also feel it equally important to thank
Dr. P. Rajyalakshmi, Dr. N. Lakshmi Devi, Dr. K. Umamaheswari,
Dr. B. V. R. Rao, Dr. K. Kondal Reddy, Dr. M. Sudhakar Reddy, Dr. S. Subhash
Reddy, Dr. Kanwaljith Kaur, Dr. B. Srinivasan and all the faculty members for their
kind cooperation during my study.
I take it as a privilege to receive the blessings of my beloved father
Shri. A. Limba Reddy, who was the main source of inspiration for taking up this
course and the study. He has been the guiding spirit in all my endeavours. I also take
it as equally important to owe my sincere regards and gratitude to my mother Smt. A.
Amrutha Reddy who wished success in all my ventures and provided constant
encouragement. I am greatly indebted to my affectionate sister Ramaa Reddy and my
brother Venkata Ramana Reddy whose help and humour brought my study twinkle.
I take pleasure in expressing my sincere thanks to all my friends Narender
Raju, Vijay Kumar, Rajanikanth, Srinivas, Krishnamohan, Hima Bindu,
Vishnuvardhan Reddy, Padmaja, Vinodhini Reddy, Deepti Rao, Shilpa, Ranjitha
and Srilakshmi who supported me in all my efforts and extended their timely
assistance in preparation of this thesis.
My greatful thanks to my friends Rajesh, Rajender, Rupesh, Satish, Mahesh
for their cooperation and encouragement.
My very special thanks to Baburao, Venkataiah, Yedukondalu, Ravi, and
Umesh Reddy for their help and coordination.
I remember the savy camaraderie that my friends, classmates, senior and
juniors has extended and whose friendship I always cherish.
Finally, I thank all the people who directly or indirectly helped me to complete
my thesis successfully

(VIJAYA BHASKAR REDDY A.)