DEVELOPMENT AND EVALUATION OF FRUIT PULP INCORPORATED PEARL MILLET/BAJRA (Pennisetum glaucum) MALT DRINK MIX By Tanya Luva Swer B.E. (Food Processing & Preservation Technology) THESIS SUBMITTED TO THE ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY POST GRADUATE AND RESEARCH CENTRE INTERFACULTY PG PROGRAMME IN FOOD SCIENCE & TECHNOLOGY ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD – 500 030. JULY, 2010 CERTIFICATE This is to certify that the thesis entitled “DEVELOPMENT AND EVALUATION OF FRUIT PULP INCORPORATED PEARL MILLET/BAJRA (Pennisetum glaucum) MALT DRINK MIX” submitted in partial fulfillment of the requirement for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND TECHOLOGY of the Acharya N. G. Ranga Agricultural University, Hyderabad is record of the bonafide research work carried out by Ms. TANYA LUVA SWER 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 degree or diploma. The published part has been fully acknowledged by the author of the thesis. (Dr. Kamini Devi) Chairman of the Advisory Committee. Thesis approved by the Student’s advisory committee. Chairman : Dr. Kamini Devi _____________________ Professor Department of Foods and Nutrition College of Home Science Hyderabad Member : Dr. T. V. Hymavathi _____________________ Associate Professor Department of Foods and Nutrition PG & Research Centre Acharya N.G.Ranga Agricultural University Rajendranagar, Hyderabad Member : Dr. J. Dilip Babu _____________________ Principal Scientist Post Harvest Technology Unit Andhra Pradesh Horticultural University Rajendranagar CERTIFICATE Ms. TANYA LUVA SWER has satisfactorily prosecuted the course of research and that the thesis entitled, “DEVELOPMENT AND EVALUATION OF FRUIT PULP INCORPORATED PEARL MILLET/BAJRA (Pennisetum glaucum) MALT DRINK MIX” 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. KAMINI DEVI) Place: Hyderabad Major Advisor DECLARATION I, Ms. TANYA LUVA SWER, hereby declare that the thesis entitled “DEVELOPMENT AND EVALUATION OF FRUIT PULP INCORPORATED PEARL MILLET/BAJRA (Pennisetum glaucum) MALT DRINK MIX” submitted to Acharya N. G. Ranga Agricultural University for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY, is a result of the original research work done by me. I also declare that the thesis or part thereof has not been published earlier elsewhere in any manner. Date: (TANYA LUVA SWER) Place: Hyderabad LIST OF CONTENTS Chapter No. Title Page No. I Introduction II Review of Literature III Materials and Methods IV Results V Discussion VI Summary and Conclusion Literature Cited Appendices LIST OF CONTENTS Chapter TITLE Page No. No. I INTRODUCTION II REVIEW OF LITERATURE 2.1 CEREALS AND MILLETS 2.1.1 PEARL MILLET 2.1.1.1 NUTRIENT COMPOSITION OF PEARL MILLET 2.2 PROCESSING OF PEARL MILLET AND OTHER GRAINS 2.2.1 MALTING 2.2.2 OTHER PROCESSES 2.2.2.1 FERMENTATION 2.2.2.2 DEPIGMENTATION 2.2.2.3 BLANCHING 2.3 FOOD PRODUCTS FROM PEARL MILLET AND OTHER MILLETS 2.3.1 TRADITIONAL PRODUCTS 2.3.2 BAKED PRODUCTS 2.3.3 SUPPLEMENTARY AND WEANING FOODS 2.3.4 HEALTH FOODS 2.4 FRUITS 2.4.1 SUPPLEMENTATION OF CEREAL BASED AND OTHER FOOD PRODUCTS WITH FRUITS 2.4.2 IMPORTANCE OF PAPAYA, BANANA AND OTHER FRUITS IN NUTRITION III MATERIALS AND METHODS 3.1 LOCATION OF THE STUDY 3.2 PROCUREMENT OF RAW MATERIALS 3.3 PROCESSING OF PEARL MILLET GRAINS 3.4 PREPARATION OF FRUIT PULP 3.5 STANDARDIZATION OF THE FRUIT INCORPORATED PEARL MILLET MALT MIX 3.6 TESTING ACCEPTABILITY OF THE PRODUCT 3.6.1 SENSORY EVALUATION 3.6.2 SELECTION OF PANEL MEMBER 3.6.3 DEVELOPMENT OF SCORE CARD 3.7 STORAGE STUDIES 3.7.1 SENSORY EVALUATION OF STORED SAMPLES 3.8 NUTRIENT AND PHYSICO-CHEMICAL ANALYSIS 3.8.1 MOISTURE 3.8.2 PROTEIN 3.8.3 CRUDE FIBRE 3.8.4 FAT 3.8.5 REDUCING AND TOTAL SUGARS 3.8.6 DIASTATIC POWER OF MALT 3.8.7 DISPERSIBILITY OF MALT 3.9 STATISTICAL ANALYSIS IV RESULTS 4.1 PROCESSING OF PEARL MILLET 4.2 STANDARDIZATION OF MALT MIX 4.3 TESTING ACCEPTABILITY OF PRODUCT BY SENSORY EVALUATION 4.4 NUTRIENT AND PHYSICO-CHEMICAL ANALYSIS OF THE PRODUCTS 4.5 STORAGE STUDIES 4.5.1 SENSORY EVALUATION V DISCUSSION 5.1 PROCESSING OF PEARL MILLET 5.2 STANDARDIZATION OF THE MALT MIX 5.3 TESTING ACCEPTABILITY OF PRODUCT BY SENSORY EVALUATION 5.4 NUTRIENT AND PHYSICO-CHEMICAL ANALYSIS OF THE PRODUCTS 5.5 STORAGE STUDIES 5.5.1 SENSORY EVALUATION 5.6 COST OF THE DEVELOPED PRODUCT VI SUMMARY AND CONCLUSION LITERATURE CITED APPENDICES LIST OF TABLES Table No. Title Page No. 1 Variations of prepared pearl millet malt mixes 2 Formulation for fruit (papaya/banana) pulp or powder incorporated pearl millet malt mix 3 Standard deviation of mean scores of malt mixes after sensory evaluation 4 Nutrient composition of unmalted pearl millet flour, malted pearl millet flour and best mixes 5 Diastatic Power of malt mixes 6 Dispersibility of malt mixes 7 Mean sensory scores malt mixes on storage 8 Analysis of variance for overall acceptability of stored products. LIST OF ILLUSTRATIONS Figure No. Title Page No. 1 Nutrient and physico-chemical properties 2 Nutrient and physico-chemical properties of products. 3 Diastatic power of malt mix 4 Dispersibility properties of malt mix 5 Overall acceptability of malt mixes LIST OF PLATES Plate No. Title Page No. 1 Pearl millet grains 2 Soaking of pearl millet grains 3 Soaking of pearl millet grains 4 Drying of germinated grains 5 Preparation of papaya powder 6 Preparation of banana powder 7 Making of slurry of malt and pulp with drinking water 8 Slurry spread in trays for drying 9 Papaya pulp incorporated malt mixes 10 Papaya powder incorporated malt mixes 11 Banana pulp incorporated malt mixes 12 Banana powder incorporated malt mixes 13 Best accepted malt mixes kept for storage 14 PMM reconstituted with hot milk after 15 days storage 15 BMM reconstituted with hot milk after 15 days storage 16 Sensory evaluation of malt mixes