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STUDY ON PROCESS DEVELOPMENT OF SPRAY DRIED JAMUN PULP POWDER & ITS EVALUATION ON GROWTH, NUTRIENT UTILIZATION AND ANTIDIABETIC EFFECTS ON CHARLES FOSTER RATS

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Title STUDY ON PROCESS DEVELOPMENT OF SPRAY DRIED JAMUN PULP POWDER & ITS EVALUATION ON GROWTH, NUTRIENT UTILIZATION AND ANTIDIABETIC EFFECTS ON CHARLES FOSTER RATS
 
Creator Chandra Shekhar Singh
 
Contributor Dr. Vinod Kumar Paswan
 
Subject Jamun pulp powder, process development of spray dried, growth, nutrient utilization and antidiabetic effects, Charles Foster rats
 
Description Ph. D. Thesis, Food Science and Technology
The present work was planned to develope Jamun pulp powder (JPP) its shelf life study and nutritional evaluation through in vivo experiment in rats and incorporation of Jamun pulp powder in to some dairy based food products. For optimization of Jamun pulp powder, central composite rotatable design (CCRD) was used for deciding the levels of variables viz., inlet air temperature and maltodextrin concentration that have been selected through 13 sets of experiments suggested by RSM. In the spray drying of Jamun pulp maltodextrin was used as a encapsulating agent, the optimum condition was obtained based on MC, solubility, dispersibility, TPC and TAC contents which were all significantly affected by the spray drying conditions. Low values of moisture and high values of solubility, dispersibility, TPC and TAC were defined as the optimal conditions for this study. According to the results of the desirability (0.93) function the combination of a 185 °C inlet air drying temperature and a 10 % (w/w) concentration of the maltodextrin provided the best results in relation to the average contents of MC, solubility, dispersibility, TPC and TAC contents of the JPP which were observed to be 2.13%, 93.29%, 91.43%, 201.14 g GAE/100 g and 100.74 mg/100 g respectively. The optimization of the spray drying conditions for the Jamun pulp was successfully executed using the central composite design of the RSM. The optimized powder was the one with a high nutritive and functional value, low hygroscopicity and low water content. The multiple response optimizations predicted that the use of an inlet air temperature of 185 °C and maltodextrin at the level of 10% provided the overall optimum condition for the spray drying of the Jamun pulp. The shelf life of optimized Jamun pulp powder in 4 ply-laminates both at 30 and 5 °C temperature without addition of any preservative or antioxidant was found to be highest (up to six month); whereas, polystyrene was found to be the least suitable materials for storage under both the temperature conditions. A value added dairy product (Shrikhand) was developed with the addition of Jamun pulp powder (JPP). The process was optimized with 12.78% Jamun pulp powder and 30.66% concentration of sugar reflecting the higher impact on colour (8.41), flavour (7.98), sweetness (8.41), body & texture (8.69) & overall acceptability (8.33) through 9 point hedonic scale. The JPP showed maximum influence on colour, flavour and overall acceptability whereas the sugar concentrations greatly affected the sweetness and body & texture. The optimized JIS retained highest amounts of nutritional and functional compounds with excellent sensory score. The health & performance evaluation of Charles Foster (CF) rats fed on spray dried JPP supplemented diets resulted in significantly increase in the growth and nutrient utilization and improvement in the health status as indicated by blood biochemical parameters of the experimental rats. The improvement in growth, nutrient utilization and blood biochemical parameters was more in JPP-2 rats as compared to JPP-1, indicating a dose related response of JPP. The supplementation of JPP in alloxan induced diabetic rats counteracted the effect of induced diabetes on body weight and feed intake and maintained the normal body weight, feed intake and improvement in the clinical blood biochemical parameters throughout the experimental period of 21 days. The improvement in the clinical blood biochemical parameters was more on supplementation of 2% JPP as compared to 1% supplementation indicating a linear and dose related response of JPP in diabetic rats.
 
Date 2017-01-19T16:36:14Z
2017-01-19T16:36:14Z
2017
 
Type Thesis
 
Identifier Singh, C. S. 2017. Study on process development of spray dried Jamun pulp powder & its evaluation on growth, nutrient utilization and antidiabetic effects on Charles Foster rats. Ph. D. Thesis, Centre of Food Science and Technology, Institute of Agricultural Sciences, BHU, Varanasi.
http://krishikosh.egranth.ac.in/handle/1/97191
 
Language en
 
Relation P0151;
 
Format application/pdf
 
Publisher Institute of Agricultural Sciences, Banaras Hindu University, Varanasi