By Anil Kumar Chhibber

94 Pages·2016·5.31 MB·English

EFFECT OF HUMECTANTS ON STORAGE STABILITY OF
INTERMEDIATE MOISTURE BEETROOT CUBES

By

Anil Kumar Chhibber
(Registration No. J-14-M-383)

Thesis submitted to Faculty of Postgraduate Studies
in partial fulfillment of requirements
for the degree of

MASTER OF SCIENCE IN AGRICULTURE
FOOD SCIENCE AND TECHNOLOGY

Division of Food Science and Technology
Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu
Main Campus, Chatha, Jammu 180009
2016
M.Sc.
(Agri)

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Anil
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Chhibber

2016

TABLE OF CONTENTS
Chapter Topic Page

1. INTRODUCTION 1-3
2. REVIEW OF LITERATURE 4-14
3. MATERIALS AND METHODS 15-22
4. RESULTS 23-28
5. DISCUSSION 29-36
6. SUMMARY AND CONCLUSIONS 37-38
7. REFERENCES 39-47
VITA
LIST OF TABLES

S.No. Particulars After
Page No.
1 23
Chemical characteristics of fresh beetroot
Effect of treatments and storage period on moisture content (%)
2 23
of intermediate moisture beetroot cubes.
Effect of treatments and storage period on titratable acidity (%)
3 23
of intermediate moisture beetroot cubes
Effect of treatments and storage period on pH of intermediate
4 24
moisture beetroot cubes.
Effect of treatments and storage period on total sugars (%) of
5 24
intermediate moisture beetroot cubes.
Effect of Treatments and storage period on reducing sugars (%)
6 24
of intermediate moisture beetroot cubes.
Effect of treatments and storage period on ascorbic acid(mg/100g)
7 25
of intermediate moisture beetroot cubes.
Effect of treatments and storage period on calcium (mg/100g) of
8 25
intermediate moisture beetroot cubes.
Effect of treatments and storage period on phosphorous
9 26
(mg/100g) of intermediate moisture beetroot cubes.
Effect of treatments and storage period on microbial population
10 26
(x102 cfu/g ) of intermediate moisture beetroot cubes.
Effect of treatments and storage period on colour of intermediate
11 26
moisture beetroot cubes.
Effect of treatments and storage period on texture of intermediate
12 27
moisture beetroot cubes
Effect of treatments and storage period on taste of intermediate
13 27
moisture beetroot cubes.
Effect of treatments and storage period on flavour of intermediate
14 27
moisture beetroot cubes
Effect of treatments and storage period on overall acceptability of
15 27
intermediate moisture beetroot cubes.
Cost of production of intermediate moisture beetroot cubes of
16 28
treatment T (Sugar : Glycerol : : 50 : 50)
6
LIST OF PLATES

S.No. Particulars After
Page No.
Raw materials used for preparation of intermediate
1.
moisture beetroot cubes 28
Intermediate moisture beetroot cubes prepared using
2. 28
Sugar:Glycerol in different ratios
Intermediate moisture beetroot cubes prepared using
3. 28
Sugar:Sorbitol in different ratios
Intermediate moisture beetroot cubes Treatment T
6
4
(Sugar:Glycerol::50:50) 28
LIST OF FIGURES

S.No. Particulars Page No.
1. Flow chart for the preparation of intermediate
17
moisture beetroot cubes
ACKNOWLEDGEMENT