| Author | Singh, Kumar Purnendu |
| Call Number | AIT Thesis no.FB-12-18 |
| Subject(s) | Chickpeas
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-18 |
| Abstract | The purpose of this study was to chec k the effects of hydrocolloids on the properties of chickpea flour beverage. Different combinations of chickpea flour 1%,1.5% and2% was added to water in order to make control and to check the proper absorption of particles in solution Ultrasonication wa s carried out at different amplitude 100% amplitude(200 watt). 80%(160 watt) and 60% amplitude(120 watt) for 1 hour , 30 minutes and 15 minutes respectively. The best combination and optimum condition was determined then. Optimum condition was 100% amplitu de (200 watt) for 1 hour , because at that condition turbidity of particles was maximum. After that the two hydrocolloids Guar Gum and Gum Arabic was added to the chickpea flour beverage in different amounts 0.12 gm., 0.25 gm. 0.50 gm. and 1 gm. , three r eplicates for each sample was made then all the samples treated with hydrocolloids Guar gum and Gum Arabic was Ultrasonicated at optimum condition that was detected earlier. Then detection of protein by Bradford method, color by colorimetry , p H by p H meter and serum was performed. It was found all the properties were affected by addition of hydrocolloids , as the protein concentration was increased by the addition of Guar Gum and Gum Arabic. p H , color also affected after the addition of hydrocolloid s. Guar gum (0.50 ) and gum arabic (0.50) out of all samples are selected , because of the fact that they have highest protein concentration , and after Ultrasonication they are showing very well disintegration of particles and serum was forming less than other samples in both of the selected sample. Spray drying was done to the two best chosen samples which were Guar gum (0.50 gm) and Gum Arabic (0.50 gm.), it was carried out at 150 ° C and after spray drying the powder was collected from both of the sampl es. After spray drying the particle size was found by the help of microscope and the bulk density of powder was also calculated . Again after spray drying when Guar gum(0.50gm) powder and Gum arabic(0.50 gm.)powder protein concentration , p H and color was checked there was change in all parameters although it was very meager. Protein concentration was decreased after spray drying , pH also decreased , and ‘L’ lightness of beverage also decreased . The particle size was reduced of guar gum sample powder as well as for gum arabic sample powder. Solubility index for both sample powdered form was increased in solution. Serum was not forming after drying by both of the sample powder. |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-18 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2012 |