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Taste Improvement Of Stevia As A Sweetner

Taken by :  FORUM C. GADIT,TEJSWEE S. BICHILE
Guide By: Prof P. M. ganorkar
College :  A. D. Patel Institute of Technology , V .V .Nagar         Branch:  Food Technology
Industry Name:
IDP/UDP Field: Food Processing Technology
Abstract: Health awareness in the recent years has made people think profusely about exercising and healthy eating to prevent adding formidable weight and lead a healthy life. Hence, more and more people are opting for sugar substitutes that are either low in calories or have zero calories. Artificial sweeteners are call for the day because they help in assisting weight loss, beneficial for diabetic patients, prevent tooth decay etc. However, it was later studied that artificial sweeteners are responsible for liver disease, bladder cancer, headaches, bloating and abdominal pains. Hence, this emanated a need for natural sugar substitute that was sweeter than the sugar and did not provide calories, as well as was safe for consumption. Stevia [Stevia Rebaudiana] is one such natural sweetener. Stevia is herb with incredible sweetening property. Its ability to sweeten is rated between 70 to 400 times that of white sugar.Despite their strong sweet taste, stevia compounds show characteristic off-notes at higher concentrations, e.g. bitter and licorice-like taste. It also has a different time- taste profile than sucrose and time it takes to create sweetness is long compared to sugar which is a serious disadvantage. To address this issue, efforts will be made to accelerate late sweetness onset and to work out suitable masking agent on bitter note of stevia.
Tag: Food, Processing, Technology

Standardization Of Tomato Ketchup Manufacturing Process From Tomato Puree

Taken by :  SAMIR M. PAGHDAL,MAYANK R. SHANDILYA
Guide By: Prof P. M. ganorkar
College :  A. D. Patel Institute of Technology, Vallabh Vidyanagar.         Branch:  Food Technology
Industry Name:
IDP/UDP Field: Food Processing and Technology
Abstract: Tomato ketchup is manufactured from fresh tomatoes and tomato puree. Production of tomato ketchup from tomato puree becomes economically feasible when there is a hike in tomato prices. Tomato ketchup producers generally manufacture tomato puree in season having 0brix in the range of 8.3 to 12 without seeds and tomato skin. It is observed that tomato ketchup prepared from tomato puree packed in glass bottles, produces a characteristic darkening (blackening) of the product during its storage. It negatively affects the appearance of the product and consumer denies purchasing such product with question of safety in the mind. In the present investigation, efforts will be directed to identify the root causes of darkening of tomato ketchup during storage and also to study the effect of different organic acids (ascorbic acid and acetic acid) on the tomato ketchup product quality.
Tag: Food, Food Processing, Technology

Study On Prevention Of Bursting Of Stuffed Frozen Food Products During Frying

Taken by :  KHUSHI J. DEVTA
Guide By: Prof P. M. ganorkar
College :  A. D. Patel Institute of Technology, Vallabh Vidyanagar.         Branch:  Food Technology
Industry Name:
IDP/UDP Field: Food Processing and Technology
Abstract: Urban lifestyle is changing dynamically with respect to this, food habits are also changing. Demand of RTC/RTS/RTE food products are also increasing. In this product category, frozen RTC/RTS/RTE products are more preferred because of its closeness to natural quality. Frozen RTS food items are being preferred by the consumers. Stuffed frozen snack like samosa when fried bursts at times. This makes product inconvenient to consume. Bursting during frying may be due to diverse reasons such as type of raw materials used, ingredients used, type of process, storage conditions, room temperature maintained at the plant or place where production is taking place, type of process technique, type of stuffing (if any), or if it’s not properly defrost before handling or preheating conditions are not properly followed and various other reasons. Attempts will be carried out to reduce such kind of accidents from taking place. In the present study, we will analyse the whole process of manufacturing of stuffed samosa particularly mix vegetable samosa in detail , study the ingredients , stuffing , storage area, production area, find the temperature range of freezing , storing ,frying, study physical properties of the pastry sheet etc.
Tag: Food Processing

Application Of Natural Ph Indicator For Assessment Of Shelf Life Of Fruit Beverages

Taken by :  PRACHI J. JOSHI ,SAGAR A. CHHAYLA
Guide By: Dr. Anil Nandane
College :  A. D. Patel Institute of Technology, Vallabh Vidyanagar.         Branch:  Food Technology
Industry Name:
IDP/UDP Field: Food Processing and Technology
Abstract: The food industry has used colorants for centuries to enhance or restore the original appearance of the foods or to ensure uniformity as an indicator of food quality. Therefore, colour is a major issue for the food industry and the manufacturer will try his best to retain the natural appearance of the raw material. However during the processing and storage , food colour may be altered through the action of light , temperature , oxygen , metal ions and endogenous enzymes as described in the structure of Anthocyanin. In addition, the colour of fruits and vegetables will vary during seasons depending on their intra- and inter- specific variables and soil conditions at the site of cultivation and post-harvest treatments. Currently, more consumers are health conscience and becoming more concerned about what they are eating and as a result, synthetic pigments are becoming increasingly rejected by the consumers. The acceptance of natural or nature-derived alternatives such as Anthocyanin components is promoted due to their increasing health benefits. Extensive research on the health benefits of Anthocyanins has drawn attention to their use in functional foods and as a natural food colorant. The present investigation involve use of anthocyanin from natural sources as pH indicator to asses the storage life of selected fruit based beverages. The potential sources of anthocyanin will be Red cabbage, red beet, blackberries and strawberries and the beverages selected in study are orange, lemon, pineapple and mixed fruit juices.
Tag: Food Processing

To Study And Analyze The Refrigeration System Of Vidya Dairy And Suggest Measures To Reduce Power Consumption

Taken by :  POOJA H. ARORA ,SHIVANI JHALA
Guide By: Prof S.K.Mishra
College :  A. D. Patel Institute of Technology, Vallabh Vidyanagar.         Branch:  Food Technology
Industry Name:
IDP/UDP Field: Food Processing Technology
Abstract: n Vidya Dairy the refrigeration system is a ammonia based two stage vapour compression system with inter-cooling between two stages. The total refrigeration capacity of plant is 210 ton. The total power units utilized by dairy in 1 month are 7500/out of which 4500 units arre used by refrigeration plant. The cost of power is approximately 12.5 lakhs per month for refrigeration purpose only. Cost of refrigeration is quite high, therefore by reducing power consumption even by 10% the industry can benefit significantly. In view of this, the project “To study and analyse the refrigeration system of Vidya Dairy and suggest measures to reduce power consumption” was under taken and the following objectives were fixed:1) to analyse the reason for high power consumption in refrigeration section. 2) to suggest measures for reducing consumptions of refrigeration plant. Based on a number of visits made to the plant and a detailed analysis of various working parameters, it was found that by reducing the ambient temperature around cooling tower and decreasing temperature difference of cooling tower the refrigeration effect can be increased and the power consumption will also reduce. So by optimizing inlet and outlet temperature of cooling tower and velocity of air in it our objective could be fulfilled.
Tag: Food Processing

Development Of Instant Buttermilk Powder

Taken by :  GAURAV N. PATEL,PRATIK A. DALSANIYA
Guide By: Prof S.K.Mishra
College :  A. D. Patel Institute of Technology, Vallabh Vidyanagar.         Branch:  Food Technology
Industry Name:
IDP/UDP Field: Food Processing and Technology
Abstract: The task of developing instant buttermilk powder was assigned by Vitagreen Food Products Pvt. Ltd. Looking at vast scope in the area of buttermilk powder manufacturing and sales. Buttermilk is a by product formed during churning and washing of butter in the butter manufacturing industry. The buttermilk has approximately 9% total solids. It is a popular digestive beverage consumed in sub continental parts of India. It is pro biotic drink containing useful microrganism which are beneficial to our health. To fulfil the project tasks the following objectives have be decided: 1. To formulate instant buttermilk powder. 2.To study the ideal characteristics of regular buttermilk available in market such as amount of Lactose , butterfat, water content, protein, acidity, pH, ash content etc. 3. To prepare dry buttermilk powder from concentrated curd with the use of drying mechanisms such as spray dryer. 4. To study the physical & chemical properties of powder formed & it’s re-hydration properties like Solubility Index. 5. To study sensory properties of instant mix buttermilk. 6. To develop processing parameters for the production of instant buttermilk powder. 7. To study the economical aspects for manufacturing of instant mix buttermilk. 8. To conduct basic analytical & sensory quality evaluation of the developed buttermilk powder. Preliminary trials have been conducted and analysis is in progress.
Tag: Food Processing

Prevention Of Steam Losses During The Production Of Dextrose Monohydrate And Liquid Glucose Plant

Taken by :  SMIT S. PATEL
Guide By: Prof S.K.Mishra
College :  A. D. Patel Institute of Technology, Vallabh Vidyanagar.         Branch:  Food Technology
Industry Name: Britannia Industries LTD
IDP/UDP Field: Food Processing and Technology
Abstract: Steam is used at Anil starch for complete hydrolysis of starch and the rate of steam consumption is approximately 7 kg steam/kg of starch. Upon visit to the company and detail analysis it was found that steam loss occurs at dextrose monohydrate plant in Dryer section at all steam valve packing, crystallizer all steam valve packing, finisher main steam valve, convector valve trap packing, Dryer outlet steam pack, Near main steam header convertor line. And at liquid glucose plant in at P.G thread near the auto valve and AVDT near auto valve. It was further observed that approximately 5-10%of steam losses occurring at various stages can be curtailed. In view of this the present project was undertaken with following objectives: To study the causes of the loss of steam at various processing steps and prevention of steam losses during processing. However there is 10%steam loss in plants so to reduce up that loss 2-3%.further analysis and study shows that steam loss can be stopped by using good insulating materials. Insulating material having low VOC water base quality system materials with low thermal conduction do not transfer heat energy which can make them excellent insulators.
Tag: Food Processing

To Prolong The Shelf Life Of Multi Fibre Bread

Taken by :  BHAUTIK A. MAKADIA ,PADMASHREE V. NAIK
Guide By:
College :  A. D. Patel Institute of Technology, Vallabh Vidyanagar.         Branch:  Food Technology
Industry Name: Britannia Industries LTD
IDP/UDP Field: Food Processing and Technology
Abstract: As we have done our training at Britannia Industries LTD (Bread plant), we came to know about the new varieties of bread named as “Yoga” varieties. In which they introduced Multifibre, Honey oats, Multi grain & Whole wheat bread. Normally all the varieties have shelf life of 5 days but in case of multifibre bread, it is coming around 2-3 days only. So it is very necessary to increase its shelf life for at least 5 days. This 5 days shelf life will be convenient for both customers & producer. Hence, we have decided to do our project on increase in shelf life of multifibre bread. Content of multifibre in bread increases its nutritional value as it includes whole wheat flour and wheat bran. These additional ingredients are rich source of vitamins, fibres, phytochemicals, minerals and essential amino acids which are present in less quantity in other varieties of bread. It also improves texture, flavor and overall preference. It is concluded that a substitution of multifibre gives the bread with excellent quality. Now we are going to study the physical, chemical and microbial properties of multifibre bread and also the sensory properties of it.
Tag: Food Processing

Constigo Biscuits

Taken by :  Mayank Jain
Guide By: Ajay R tapre
College :  A. D. PATEL INSTITUTE OF TECHNOLOGY, KARAMSAD         Branch:  Food Technology
Industry Name: -
IDP/UDP Field:
Abstract: Constipation is one of the most common gastrointestinal complaints in all age groups. Pregnant women have constipation which is a common problem following childbirth or surgery. Change in lifestyle and gradual shift away from fiber rich diets calls for development of recipes, formulae and products that contain natural laxatives and restore the levels of dietary fiber thereby helping deal with constipation. Snack foods such as biscuits and crackers offer several important advantages including; wide consumption, relatively long shelf life, good eating quality, highly palatability and acceptability in most countries. These characteristics make castor oil added biscuits attractive for the research work. Refined wheat flour was replaced with whole wheat flour and castor oil was used for the formulation of biscuits in these ratios—10%, 20%, 30%, 40%, 50%, 56% and 60% on flour basis. Width, thickness, spread ratio, sensory attributes (colour, texture, taste, after taste, flavor, appearance and overall acceptance), and proximate compositions (protein, fiber content, fat, ash, carbohydrates, calorie content and moisture content) of the formulations were analysed using AOAC standard methods. Width of the biscuit samples ranged between 54.69 ± 0.54 mm. Increase in width were noticed with increase in level of substitution. Similar trend was recorded on spread ratio. At p < 0.05, most preferred sample (56% castor oil) showed no significant difference with control (0% castor oil) in general preference of sensory ratings. The suggested intake of biscuits was 4 biscuits per day followed by 2 glasses of warm water or a glass of hot milk. It is possible to produce biscuit from castor oil and avoiding its unpleasant aroma and taste. Adoption of this technology of biscuit manufacture will result in production of better fiber and laxative enriched biscuit that will help in bowel movement to the ever-increasing number of consumers and help treat constipation.

Developing And Promoting A Mid-day Rts Convenience Snack For Diabetic Patients

Taken by :  RUBY BALCHANDANI
Guide By: A.S. Nandane
College :  A. D. PATEL INSTITUTE OF TECHNOLOGY, KARAMSAD         Branch:  Food Technology
Industry Name:
IDP/UDP Field:
Abstract: India has the dubious distinction of being home to one in five persons with diabetes worldwide. The WHO predicts that the number of people with diabetes is to double in the next couple of decades & the major brunt will be borne by developing countries (including India)!!!The surveys were conducted on diabetes, for doctors, and the conclusions obtained were:- 1)A diabetic should consume 5-6 meals in a day(3 major and 2-3 minor) 2)Calorie content for moderate workers should be Major meal- around 600kcal, Minor meal- 150-200kcal 3) Around 3hrs gap between subsequent meals. A consumer survey was done and the data of 40 subjects were collected and analysed using Differential and Inferential statistical analysis. Conclusions obtained were :- 1) Majority of the subjects consumed 4 meals a day 2) A gap of minimum 4hrs between consecutive meals 3) Majority skipped the morning mid-day meal 4) Evening minor meal generally consisted of 1serving (1bowl) of hot extruded products(sev,chakli 2-3no.s) or mixure Chiwda contributing around 250-400kcal 5)General unawareness regarding consumption of “products which are not sweet” to be safe i.e. consumption of oily “farsan” 6)Majority preferred a ‘SPICY’ evening snack. The desired attributes of the snack are:- 1)150-200kcal 2)Low Glycemic Index 3)Balanced according to the meal planning principle/diet therapy4)Containing approximately 50-55%carbs, 30%fat, 20%protein(ref.ADA) 5) Satiety of not more than 2hrs.Different formulations for the roasted spicy snack were obtained using the statistical RSM technique,out of which 3 best formulations will be chosen based on sensory acceptability. The pre-eliminary clinical trials of 40 subjects are were carried out. Their fasting blood sugar,B.S before evening snack and PP2 B.S(for 2 alternate days) were checked for their present regular diet intake.The same procedure was repeated after administering the ‘roasted spicy snack’ for the effect on the blood glucose levels.There was a significant difference between the PP2BS levels,almost a 30 mg/dl positive shift when the subjects consumed their own snack i.e. the formulated snack lowered their blood sugar levels by a visually measurable extent. Hence after further clinical testing it can be marketed as an economical and healthy diabetic snack!!

Development Of Active Modified Atmosphere Lab Scale Setup To Study The Effect On Perishable Commodities

Taken by :  Aditya Madan, Savan Panchal, Neel Parikh, PRAJAPATI MEHUL PARESHBHAI, VAHORA PARVEJBHAI SALIMBHAI
Guide By: Dr. R.K.Jain
College :  A. D. PATEL INSTITUTE OF TECHNOLOGY, KARAMSAD         Branch:  Food Technology
Industry Name:
IDP/UDP Field:
Abstract: The shelf-life of perishable foods as meat, poultry, fish, fruits and vegetables and bakery products are limited in the presence of normal air by two principal factors-the chemical effect of atmospheric oxygen and the growth of aerobic spoilage micro-organisms. These factors either individually or in association with one another bring about changes in odour, flavour, colour or texture leading to an overall deterioration in quality. Chilled storage will slow down these undesirable changes but will not necessarily extend the shelf -life sufficiently for retail distribution and display purposes. The modified atmosphere concept for packaged goods consists of modifying the atmosphere surrounding a food product by vacuum, gas flushing or controlled permeability of the pack thus controlling the biochemical, enzymatic and microbial actions so as to avoid or decrease the main degradations that might occur. The normal composition of air is 21% oxygen, 78% nitrogen and about 0.03% carbon dioxide. Modification of the atmosphere within the package by reducing the oxygen content while increasing the levels of carbon dioxide and/or nitrogen has been shown to significantly extend the shelf-life of perishable foods. The new innovation we are putting here is conducting the complete set of experiments at normal atmospheric conditions to extend the shelf-life of perishables, which otherwise carried out conventionally at low temperature conditions.

Development Of Composite Edible Coating For Fresh Fruits And Vegetables

Taken by :  BANGA SHARANDEEPSINGH MANJITSINGH, SHAH NIMIT ATULKUMAR, ZAVERI DRASHTI JAGDIPBHAI
Guide By: A.S. Nandane
College :  A. D. PATEL INSTITUTE OF TECHNOLOGY, KARAMSAD         Branch:  Food Technology
Industry Name:
IDP/UDP Field:
Abstract: Our project is regarding the development of the edible coating, the main objective of this project is to formulate edible coating for the selected fruit(s). Edible coating is a thin layer of edible material formed on a food. The application of edible coatings/films is one of the most innovative methods to extend the commercial shelf-life of fruits and vegetables. Edible coatings on fresh fruit can provide an alternative to modified atmosphere storage by reducing quality changes and quantity losses through modification and control of the internal atmosphere of the individual fruits. Edible coatings are used on many products to control moisture transfer, gas exchange and oxidation process. In addition, these films and coatings can be incorporated with active ingredients that can enhance the nutritional and safety aspects of the products. Applying edible coating onto the fruit may reduce the spoilage and contribute to the extension of shelf life. The effect of coatings on fruits and vegetables depends greatly on temperature, alkalinity, thickness and type of coating, and the variety of and condition of fruits. Edible coating is prepared by the composite of soy protein (protein), starch (carbohydrate) and wax (lipid). The fruits and vegetable with edible coating is going to be analyzed for physicochemical properties and the shelf life study.

Technology Of Brown Rice Cookies Development

Taken by :  Nair Anjana Anilkumar, Megha Brahmbhatt
Guide By: Ajay R. Tapre
College :  A. D. PATEL INSTITUTE OF TECHNOLOGY, KARAMSAD         Branch:  Food Technology
Industry Name:
IDP/UDP Field:
Abstract: This project is on new product development and the product is brown rice cookies. There are many products available in the market made from brown rice but so far brown rice cookies are not available in the market. Brown rice is healthier compared to white rice. It is rich in nutrients such as fiber, selenium, vitamins, minerals etc. It is helpful in prevention of certain disease like Type-2 diabetes, cholesterol, colon cancer, heart disease etc Brown rice is also a rich source of protein and fiber compared to white rice but finds limited use due to its long cooking time and its unacceptable texture after it is cooked. In addition to the health benefits of brown rice, it was important to do away with its unacceptable texture after being cooked and thus the product was added to cookies, a bakery product widely accepted by people of all age groups. Various trials were taken to optimize the level of brown rice substituted with whole wheat flour, such as 10% 20% 30% 40% brown rice. The level was fixed using sensory evaluation of the samples prepared and proximate analysis was carried out using standard methods for the best combination adjudged by sensory panelists. The texture analyses of the samples were carried out to check the hardness of the cookies. The project helped us to think innovative and also in increasing self confidence and knowledge about the field of study.

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