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A project report submitted in partial fulfilment of the requirements

1.25
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for all for the award of the degree of (14)
Pages
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(16)MASTER OF TECHNOLOGY

IN
FOOD PROCESSING TECHNOLOGY
BY
---------------------
(14) ID No. --------------

Under the guidance of (14)

14--------------------

Assistant Professor (14)

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SCHOOL OF FOOD TECHNOLOGY

JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY KAKINADA

KAKINADA -533003 A.P

November, 2016

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 CERTIFICATE

This is to certify that the dissertation entitled -----------------------------------------------

------------------&---------------------------------- is a bonafide work done by ---------------- ,
ID No. ------------------------------------- in partial fulfilment of requirement for the

award of the degree of Master of Technology in Food Processing Technology during the
academic year 2015 2016 at the School of Food Technology, JNTU Kakinada.

Internal Guide Programme Director

CERTIFICATE FROM INDUSTRY
 SCHOOL OF FOOD TECHNOLOGY

JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY

KAKINADA (12)

DECLARATION

This is to certify that the project work on the topic(s) ---------------------------------

-------------&-------------------------------------------------------- is original and it was
carried out by me in the School of Food Technology, Jawaharlal Nehru
Technological University, Kakinada. No part of this project work has been submitted in

part or full for the award of any other diploma or degree of this or any other university.

Date: Name:

Place: Kakinada ID No:

 ACKNOWLEDGEMENT
A project is a golden opportunity for learning and self- development. I consider myself
very lucky and honored to have so many wonderful people lead me through in completion
of this project.

I have immense pleasure in expressing my sincere thanks to Prof. P. Rama Krishna,

Programme Director. School of Food Technology, JNTUK, Kakinada, for constructive
critical suggestions, sustained keen interest and constant encouragement during my course
of study.

I would like to express my best regards and deepest sense of gratitude to my Internal
guide -------------------- , Asst. Professor, for his constant support and encouragement
throughput the completion of my work.
I also express my deepest gratitude to ---------------------- , Head of the Dept., Quality &

R&D, for offering me a chance to carry out project work at ---------------.

I would like to thank ----------------- , HR, -----------------------, Associate Managers, HR,

--------------------- for the induction and excellent facilities provided to us in ----------------- .

I wish to express my indebted gratitude and special thanks to ----------------------- ,

Manager, R&D, ---------------------, Associate Manager, R&D, Ms. ------------------------

----, Associate Manager, R&D and ---------------------------- , Associate Manager, R&D,
who in spite of being extraordinarily busy with their duties, took time to hear, guide and
keep me on the correct path and allowing me to carry out my industrial project work at
their esteemed organization.

I would like to thank -------------------------, -------------------------, ----------------------

Faculty, School of Food Technology for their support and encouragement during the
training period.

My si nc ere t h a n k s a l s o e x t e n d t o - - - - - - - - - - - , Associate Manager, R&D, -----

------------------------------ Officers, R&D and Quality, for taking part in useful
decision & giving necessary guidance.
Thanks to the entire staff of --------------------------- . I express my deepest gratitude for

their guidance and support. They gave all the help needed in the right direction towards
completion of the project.

Last but not least I would like to thank my parents for their immense love, support,
encouragement and blessings at each phase of my life.

Name

I.D. No.
 LIST OF CONTENTS

S. No. Details Page No.

List of Tables ii
List of Figures iii
List of Symbols / Abbreviations iv
Abstract v
Chapter I INTRODUCTION 1-21
1.1. 1-3
1.2. 4-14
1.3. 15-18
1.4. 19-20
1.5. 21
Chapter II REVIEW OF LITERATURE 22-29
Chapter III MATERIALS AND METHODS 30-42
3.1. 30
3.2. 30-33
3.3. 33-38
3.4. 39-40
3.5. 41
3.6. 42
Chapter IV RESULTS AND DISCUSSION 43-59
Chapter V SUMMARY AND CONCULSION 60
REFERENCES 61-70
i
 List of Tables
Table 1.1 20

Table 3.1 34
Table 3.2 34
Table 3.3 35
Table 3.4 35
Table 3.5 35
Table 3.6 36

Table 3.7 36

Table 3.8 37
Table 3.9 37
Table 3.10 38
Table 3.11 39
Table 3.12 39
Table 4.1 43
Table 4.2 45
Table 4.3 43
Table 4.4 47
Table 4.5 48
Table 4.6 50
Table 4.7 51

Table 4.8 53

Table 4.9 56
Table 4.10 57
Table 4.11 57
Table 4.12 58
Table 4.13 59
ii
 List of figures
Figure 1.1 7
Figure 1.2 7

Figure 1.3 9

Figure 1.4 9

Figure 1.5 11

Figure 1.6 11

Figure 1.7 12

Figure 1.8 13

Figure 1.9 17

Figure 3.1 32

Figure 3.2 40

Figure 4.1 44

Figure 4.2 44

Figure 4.3 45

Figure 4.4 45

Figure 4.5 46

Figure 4.6 47

Figure 4.7 48

Figure 4.8 49

Figure 4.9 49

Figure 4.10 50

Figure 4.11 50

Figure 4.12 52

Figure 4.13 52

Figure 4.14 53

Figure 4.15 54
3
 List of Symbols/Abbreviations
FAO Food and Agricultural Organization
WHO World Health Organization
FSSAI Food Safety Standards Authority of India
Amb Ambient
Acc Accelerated
Mg Milligram
G Gram
RTE Ready to Eat
LDL Low Density Lipoprotein
UK United Kingdom
US United States
SMP Skimmed Milk powder
C Degrees Centigrade
F Degrees Fahrenheit
GSK Glaxo-Smith-Kline
FDA Food and Drug Administration
ICAR Indian Council of Agricultural Research
JHCI Joint Health Claims Initiative
NIN National Institute of Nutrition
Ca Calcium
R&D Research and Development
AOAC Association of Official Analytical Chemists
IS Indian Standard
SD Standard Deviation
ANOVA Analysis of Variance
Rpm Rotations per minute
Ml Milliliter
FFA Free Fatty acid
RDA Recommended Dietary Allowance
Kcal Kilocalories
KJ Kilo Joules
PET Poly Ethylene Terephthalate
4
 ABSTRACT

Keywords:

5
 CHAPTER-I
INTRODUCTIO
16 for Headings
(bold & upper
case)

In the third-world countries, there is a requirement of high nutrient foods for

lactating women, hard-working people and preschool children; to make such foods
available in the market at an economical price and in the most acceptable form is the
biggest challenge of the current time Kumar et al., (2013).
66
Fig. 1.1: Sprouted & Roasted Ragi and Ragi flour
77
Germination & Malting

Dust
and
shoots

Fig. 1.9: Process of Germination and Malting

88
1.5. Objectives
To
To
To

99
 CHAPTER-II

REVIEWS OF LITERATURE
 nutrit While some compounds, such as beta-glucans are degraded, others, like
ionall vitamins can be increased by means of malting. Therefore, germination and
y malting of cereals is a way not only to produce fermentable extract for the
H
valua brewing and distilling industries, but can also be a way to produce ingredients
bn
ble enriched with health promoting compounds.
er
subst
F Banu et al., (2012) Whole grains are reported to be rich in nutrients,
ances nutraceuticals and
an
, such
have number of health beneficial effects. A convenient multi-whole grain mix
d
as
for the preparation of a drink or porridge was formulated by using cereals,
Ar
antio
millets, pulses and nuts. The mix was found to be rich in carbohydrate, protein,
en
xidan
fibre and many micronutrients. The developed Mix was sensorily acceptable in
dt
ts, the form of drink and also porridge and can be used as an ideal nutritious food
EK
G miner for all age group.
a (20
als,
13)
vitam
rep
ins,
ort
and
ed
dietar
tha
y
t
fiber
Wh
and
ole
that a
gra
wide
in
range
cer
of
eal
these
s
comp
are
ound
a
s is
go
affect
od
ed by
sou
germi
rce
natio
of
n.
 CHAPTER-III
MATERIALS AND METHODS

The p r e s e n t s t u d y is c o n d u c t e d t o d e v e l o p . ------------------------Various types

of combinations were made at lab scale to figure out best one in terms of both sensory
and nutritional aspects. The details of materials used and methodology adapted is
illustrated below.

3.1. Raw Materials

Font size 14, bold
The ingredients used in the product are:

3.2. Methodology
3.2.1 Data collection:
3.2.2. Raw material procurement:
3.2.3. Critical parameters:
3.2.4. Trials:
3.2.5. Sensory Evaluation:
3.2.7. Method of preparation

Sensory Evaluation Sheet

Place

Name of the product Time

Name of the panel Age

Sex:

Sensory Evaluation Date Male/Female

Objective

Ratings: 5: Very Good 4: Good 3: Just ok 2: Avg 1: Poor

S.no Product parameter Control Experiment

1 Appearance

2 Colour

3 Taste

4 Mouth feel

5 Overall acceptability

Comments if Any

Signature

Fig. 3.2: Sensory Evaluation sheet

40
 3.5. Proximate Analysis
The following chemical parameters were analysed for the developed Nutrient Enriched
Malted Multi-grain Health Drink Mix. The methods followed for chemical analysis are
given below:
3.5.1. Moisture Content

3.5.2. Total Fat Content

3.5.3. Total Carbohydrate Content

3.5.4. Total Crude fibre

3.5.5. Protein content

3.5.6. Total Ash

3.5.6. Total Acid Insoluble ash

3.6 Chemical Analysis

3.6.1. pH
3.6.2. Viscosity
3.6.3. Total Alcoholic acidity

3.6.4. Amino acid profile

3.6.5. Lab values

3.7 Functional Properties

3.7.1. Water absorption capacity (WAC)
3.7.2. Oil absorption capacity (OAC)

41
3.7.3. Bulk density
3.8. SHELF LIFE
ANALYSIS:
Statistical Analysis
42
 CHAPTER-IV

RESULTS AND DISCUSSIONS

This chapter deals with the presentation of results obtained from project work

done. Results and discussions are in the same order as given in materials and

methods Table 4.8: Sensory evaluation data for Health Drink mix with flavours
43
B50 (Banana
flavour Type
I)
4
CMO 3 B06 (Banana Color
2 Appearance
(Caramelised 1 flavour Type
milk flavour) 0 II) Taste
CHM Aroma
A00 (Apple Mouthfeel/ T
(Chocolate
flavour
malt flavour)
44
Figure 4.14: Sensory report for Health Drink mix with flavours

Similar observations were reported by Banu et al., (2013) in Carbohydrate (71%),

Moisture (8%), Protein (10.5%), fat (8.6%), Ash (1.92%), total calories (402 kcal).
45
 CHAPTER-V

SUMMARY AND CONCLUSIONS

474
 REFERENCES

1. Abdus Sattar, Durrani, S.K., Mahmood, F., Ahmad, A. and Khan, I. 1989. Effect of
soaking and germination temperatures on selected nutrients and anti nutrients of
mung bean. Food Chemistry 34 (2): 111-120.
2.
484