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107 Pages·2016·2.87 MB·English
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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.)

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FOODS SCIENCE & TECHNOLOGY. Major advisor. : Dr. C.GOPALA RAO. University. : ACHARYA N.G.RANGA AGRICULTURAL. UNIVERSITY Physico-chemical, organoleptic, objective and microbiological analysis . production and respiration rate during fruit ripening, accompanied by enhanced.
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