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PakistanCouncilofScientificandIndustrialResearch

DEPARTMENT OF FOOD SCIENCE, GCUF Page3

Nutritional Evaluation and Preparations of Food Products

A report submitted to department of Food & Home science in partial fulfillment of the

requirements of the degree of BSc. (Hons) in Food science.

Submitted by

Aiman Shabbir

BSc. (Hons) Food science and Technology

Session 2012 – 2016



“IN THE NAME OF ALLAH, THE MOST BENEFICIENT AND MERCIFUL”

We have the pearl of our eyes to admire blessing of the compassionate and omnipotent

because the words are bound, knowledge is limited and time is short to express His dignity. It is

one of the infinite blessings of Almighty ALLAH that He bestowed us with potential and ability

to prepare the internship report towards the deep oceans of knowledge.

First and foremost, I am thankful to almighty ALLAH SUBHAN WA TAALAH, Who

gave me potential to do the right things in the rightful manner. Without His blessings it was

truly impossible for me to complete this report. So, I pay my contemptuous gratitude to the

sustainer of the worlds

We invoke peace for Holy Prophet Muhammad (P.B.U.H) who is forever torch of

guidance and knowledge for humanity as a whole.

No acknowledgement could ever adequately express our obligations to my dear father

and mother who ever remembered us in their prayers and supported us in all aspects along awful

avenues of our academic achievements.



Acknowledgement

The internship report is the accumulation of many people endeavor. But at the beginning I would

like to convey my sincere appreciation to the almighty Allah. Who gave me a chance to work in

the lab of PCSIR (Pakistan council of scientific and industrial research); I have learned a lot

about the professional environment and explore my interpersonal skills and self-confidence

significantly to complete this report. Then I would like to express my sincere gratitude to

everyone who contributed toward preparing and making this study successfully.

First of all, I would like to express my sincere and immense gratitude to my “Prof. Dr. Faqir

Muhammad Anjum.”, (Director, Institute of Home & Food science), “Dr. Mehr UN Nisa”

(Head of Department of food science and nutrition & Home Economics) and all staff members

of my department who took the responsibility of internship and guided me in any way.

I would like to special thanks “Dr. Muhammad Tahir Nadeem”, (coordinator of internship

program), who send me in PCSIR for my internship. It will very helpful in my practical life. I am

very thankful to the dynamic, congenial and hardworking staff of PCSIR who always helped me

in the different problems regarding my internship. Without their humble help it was not easy.

Special thanks to “Dr. Quratulain Syed,”Chief scientific officer. Thanks to “Dr. Ijaz Ahamd,”

principle scientific officer and “Dr. Muhammad Ashraf,” scientific officer, “Dr. Muhammad

Khalid Saeed” Senior Scientific Officer, and ‘Sir. Shahid Masood” in PCSIR for their

supervision in planning , execution and scholarly ideas that beautified the scientific nature of

research work presented in this manuscript. They always directed to enlighten the way of life as

well. They granted us permission for doing the experiment without their cooperation this

experiment would not have been possible may this work subsist and remain beneficial for us.

Above all I owe everything to my parents and my family who constantly prayed and exhorted me

to study.

Aiman Shabbir



TABLE OF CONTENT

Chapter no.1 Pakistan council of scientific and research

1.1 Introduction

1.2 PCSIR laboratories complex Lahore

1.3 Objective of PCSIR

1.4 Food and biotechnology research center

1.5 Main activities

1.6 Main group of center

1.7 Collaborative industries

Chapter no. 2 Nutritional Analysis of Food

2.1 Moisture Determination

2.2 Ash Determination

2.3 Fiber Determination

2.4 Protein Determination

2.5 Fat Determination

2.6 Antioxidant Determination

2.7 Aflatoxin Determination

Chapter no.3 Food Processing

3.1 strawberry jam

3.2 Orange Squash

3.3 Almond Syrup

Chapter no 4. Dehydration of vegetables and fruits

4.1 Dehydration

4.2 Factors effect dehydration

4.3 Method of Dryings

4.3.1 Oven drying

4.3.2 Sun drying

4.3.3 Food dryer



4.3.4 Dehydrator drying

4.4 Selection and cleaning of raw material

4.5 Dehydrated products

4.5.1 Processing of strawberry

4.5.2 Processing of carrot

4.5.3 Processing of capsicum

4.5.4 Processing of potatoes

4.5.6 Processing of tomatoes

4.5.7 Processing of lady finger

4.5.8 Processing of garlic

4.6 Powder of different products

4.6.1 Egg powder

4.6.2 Green chili powder

4.6.3 Garlic powder

4.6.4 Ginger powder

4.6.5 Banana powder

Chapter no 5 wheat test

5.1 Milling of wheat

5.2 1000 grain weight

5.3 Gluten hand wash

5.4 Direct moisture, protein , ash gluten determination of wheat by kernilizer

Chapter no 6 Quality testing of different juices

6.1 pH determination

6.2 Acidity

6.3 Brix determination

6.4 Comparison of brix ,acidity and pH of mango between different companies juice

6.5 Comparison of pulp content of mango juice of different companies juice

Chapter no 7 works

7.1 Places that visit during internship



7.2 Punjab university Lahore( IAGS Dept)

7.3 A.B Mauri

7.4 Halal international conference at Flatties hotel Lahore.

Result and conclusion

References



Chapter 1

Pakistan council of scientific and industrial research

1.1 Introduction

Pakistan council of scientific and industrial research (PCSIR) was establishing in 1953 under

societies act to promote the cause of science and technology in country. PCSIR was established

by the scientist “Prof. Dr. Salimuzzaman Siddiqui” in 1953 for the development of scientific

and technical research and development and to provide infrastructure to the industrial

development. Since 1973, it is function under the act of parliament, which was amended in 1984.

Chief Executive of the council is the Chairman who is appointed by the Federal Government.

The 21- member Council is the policy making body of the PCSIR, which is composed of

Chairman , three member of the Governing body , three Directors of PCSIR Laboratories, four

representative from ministries, four Directors of Industries , one from each province and six

representative of the industry.

The Governing Body is the executive organ of the council and comprises of the chairman and

three full time members viz Member (Science), Member (Technology) and Member (Finance),

nominated by the Government. The Head of PCSIR is functioning at Islamabad where offices of

the chairman, Member (Science), Member (Technology), and Member (Finance) and Secretary

are located. The science wing is headed by the Member (Technology), who looks after the

matters relating to technology, industrial liaison and civil work. The Finance wing is headed by

the Member (Finance) who is in charge of activities in Finance and Audit and Accounting

Divisions. The Chairman is assisted by the secretary and Administration and Establishment

wings, working directly under him.

1.2 Laboratories PCSIR Complex Lahore

The Lahore Laboratories complex formally known as the West Regional Laboratories started

functioning with the staff in a wing of the Punjab University, institute of chemistry in 1953. This

setup was shifted in 1956 to the present parliament site for which 68.5 acres of the land were

earmarked by the Punjab Government in 1955.



The Laboratories are assisting the academic institutions by providing facilities to their B.Sc ,

M.Sc, M.Phill, and phD. Students. Various centers and division are manned by high trained

researchers. Necessary additional facilities such as workshops, libraries and pilot plants, are

adequately available meet the R&D support needs. Research and development R&D is the

mainstay of all scientific and technological activities. Beside this LLC is also assigning the

industry in public / private sector and Government department for compliance the products

according to WTO regimes like TBT & SPS for their sustainability in the global markets.

PCSIR Labs complex has the following functional center under its umbrella:

1. Food and Biotechnology Research Center

2. Applied Chemistry Research Center

3. Applied Physics , Computer and Research Center

4. Center of Environmental Protection Studies

5. Center of Development of Laboratory Equipment

6. Electrical Measurement Test Laboratory

7. Engineering Service center

8. Glass and Ceramics Research Center

9. Mineral Processing Research Center

10. Pakistan Institute of Technology for Mineral and Advance Engineering

1.3 Objectives of PCSIR

The optimum utilization of indigenous raw material resources for the

development of industrial processes

The development of technologies around local resources from bench to pilot plant

stages, the leasing them out for industrial exploitation leading to import

substitution and export enhancement.

The conduct R&D work on problems feed by the industrial sector and maintains

linkage through seminars, workshops, publications, and provision of assistance to

academic institutions.



The undertake cooperative research with local and foreign R&D organization and

commerce-industrial outfits on projects of national interest.

Human resources development through organized training course and diffusive on

job grooming of manpower for industry and research center to broaden the

science & technology in country.

1.4 Food and Biotechnology Research Center

Food and Biotechnology Research Center was Established in 1977 by the merger of two separate

divisions namely, Biological Evaluation and Fermentation and Food Technology & Nutrition.

Among the major objective of this center are the assistance in the establishment / development of

the Food and Biotechnology in the country through value added output from low-price raw

material , bio material, bio resource development and utilization , quality assurance of finished

products , resolution of industrial trouble-shooting and attracting small and medium level

entrepreneurs to establish the industry. The center has well equipped laboratory, functional pilot

plant and integrated experimental field.

1.5 Main Activities

Research and Development work

To design and execute the project of national needs related to Food & Biotechnology

industries.

To develop new and finished quality food and biotechnical products from low cost raw

material.

To enhance interdisciplinary research and international collaboration in the field of Food

& Biotechnology.

Industrial linkage

To develop industrial linkage for improving the performance of traditional food

industries to meet our national needs.

To transfer R&D based technology to the industry for commercial exploitation



Analytical testing for quality assurance

Product certification

Quality control for importers and exporters

Technical assistance to food & feed industries

Technical guidance to trouble shooting

Technical support to importers & exporters

Human resource development

1.6 Main group of the center

Cereal Technology Laboratory

Food and Vegetables Proceeding Laboratory

Dairy / Feed Nutrition Technology Laboratory

Meat and Meat Products Laboratory

Food Additives & Contaminant Laboratory

Microbiology Laboratory

Industrial Biotechnology Laboratory

Plant Biotechnology Laboratory

Bio-Resources Utilization/ Drinking water Testing Laboratory

1.7 Collaborative industries

Nestle Pakistan Ltd.

Pepsi Pakistan Ltd.

Tetra Pak Pakistan

CDL (Pvt ) Ltd.

Bunny’s Ltd.

ICI Pakistan Ltd.

Mitchell’s Fruit Farm.

Gujranwala Food Ind.

Many other industries

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Calculation

Moisture determination of different fruits and vegetables

Sample

name

Petri plate

wt

Petriplate

+sample

Wt of

sample

After dying Moisture %

Carrot 35.4 46.6 11.1 36.4416 90%

Strawberry 32.4 43.4 15.5 33.4550 93%

Cabbage 41.5 51.5 9.5 42.2448 92.%

Capsicum 67.2 76.7 9.6 67.8994 65%

Tomato 42.1 44.4 15.3 43.1073 93%

Samples of raw and boiled milk for moisture determination

Before drying After drying

Sample Wt of

petriplate

Wt of

sample+

petri plate

Wt of

sample

Wt after

drying

Moisture %

R1 33.4026 38.7878 5.2672 34.0128 88.7568%

B1 47.8711 53.8728 6.0017 48.4826 87.7328%

R2 35.9956 40.0364 4.0408 36.6151 84.65%

B2 45.1005 50.4855 5.3850 45.9802 83.66%

R3 37.4237 42.1110 4.6873 37.9448 88.89%

B3 39.6242 44.6017 4.9775 40.1856 88.73%

R4 49.8772 54.7179 4.8398 50.4048 89.09%

B4 43.3723 48.4514 5.0791 43.9749 88.14%

R5 71.7211 76.2668 4.5457 72.4322 84.35%



B5 103.5108 108.2582 4.7474 104.2225 83.25%

R6 33.5212 38.3289 4.8077 34.0556 88.84%

B6 32.4429 37.0911 4.6482 33.0274 87.06%

R7 103.5017 108.2872 4.7855 104.0045 89.40%

B7 71.7201 76.0470 4.3269 72.2657 87.39%

R8 39.6120 44.1226 4.5106 40.1537 87.99%

B8 43.6120 48.6321 4.6606 44.0530 85.37%

R9 47.8641 52.7630 4.8989 48.4118 88.81%

B9 33.0427 38.1461 5.1034 33.6528 88.04%

R10 78.2710 83.2168 4.9458 78.8389 85.51%

B10 37.1619 42.6118 5.4499 37.8185 87.95%

R11 47.8567 52.9260 5.0691 48.3705 89.8688%

B11 41.5803 46.2598 4.6795 42.1722 87.3712%

R12 32.4392 37.2088 4.7698 32.2548 88.42%

B12 35.6067 40.3796 4.7729 36.2548 88.85%

R13 42.2244 47.0547 4.8303 42.7749 88.6031%

B13 43.5753 48.1263 4.551 44.1344 87.7147%

R14 34.3345 39.1529 4.8184 34.8716 87.0104%

B14 35.5051 40.5068 5.0017 36.1548 87.0104%

R15 37.1578 42.3094 5.1516 36.6827 89.8109%

B15 42.9074 38.2127 4.6947 34.0542 88.5786%

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1. Weigh the empty crucible and record its weight.

2. Add 5 g of the sample to the crucible and record the weight.

3. put the crucible into the oven for around 3 hours until the sample become white or grey.

4. Put the crucible in the desiccators.

5. Weigh the crucibles after it become cold and calculate the ash percentage according

the following equation

Formula

%ash = wt of sample with crucible before ashing – wt of crucible × 100

Weight of ash

Calculation

Ash determination of boiled and raw milk sample

Sample Wt of crucible Wt of sample After drying Ash %

R1 35.0402 5.0461 0.0166 0.329%

B1 36.6531 5.2423 0.0188 0.359%

R2 33.5837 5.0612 0.0111 0.519%

B2 27.6687 5.4040 0.0282 0.227%



R3 28.8161 5.6874 0.0186 0.327%

B3 34.8387 5.1858 0.0252 0.4865%

R4 38.7993 5.2270 0.0270 0.516%

B4 33.8626 5.4505 0.02820 0.517%

R5 32.1391 5.5862 0.0254 0.455%

B5 28.2134 5.5270 0.0323 0.5841%

2.3 Fat Determination

Introduction

Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample.

Crude fat also known as the ether extract or the free lipid content is the traditional measure of fat

in food products.

The lipid materials may include triglycerides, diglycerides, monoglycerides, phospholipids,

steroids, free fatty acids, fat soluble vitamins, carotene pigments, chlorophylls, etc.

The common approach for total crude fat determination is based on the solubility of lipids in

non-polar organic solvents such as hexanes, petroleum ether, or supercritical liquid carbon

dioxide with or without a solvent modifier.

Principle.

Extraction of a test portion, in a suitable apparatus, with hexane and petroleum which is not

soluble in fat use to extract hexane. Elimination of the solvent and weighing of the extract

obtained.



Material and Method

Requirements

Sample

Thimble paper

Flask

Weighing balance

Oven

Filter paper

Reagent

Diethyl ether

n-hexane ( we use n-hexane)

Procedure

Weigh accurately 2g of sample (coriander) into a paper thimble.

Dry in an oven or preferably in a circulating air oven set at 98°C for 3 to 4 hrs

Take the sample out the oven , cool and connect to soxhlet apparatus

Weight the empty flask; add n- hexane in the volumetric flask up to 100ml.

Put the sample into siphon tube and turn on the heating , n-hexane have low boiling point

than fat so it start boil at 60 -65° C , go into siphon tube and dissolve fat from the sample.

When siphon tube fill it again fell down into receiving flask, repeat 5-6 cycle and then

turn off the heat.

During all this process water should be run all the time, which is use for condensation of

vapor and cooling purpose.

From all this process n-hexane is recovered that can be use for next experiment.



Remove the flask and put into oven that the remaining hexane should evaporate , and

weight the flask because the remaining material is only fat that we extract from sample.

Formula

Fat % = wt of beaker with fat – wt of empty beaker× 100

Wt of original sample

Calculation

Sample Fat %

Black pepper (local) 1.84%

Black pepper (Shan) 1.99%

Cinnamon 1.09

2.4 Protein Determination

Introduction

Any of a class of nitrogenous organic compounds which have large molecules composed of one

or more long chains of amino acids and are an essential part of all living organisms, especially as

structural components of body tissues such as muscle, hair, etc., and as enzymes and antibodies.

Principle

Sample is digested in H2SO4, using CuSO4. 5H20 as catalyst with K2SO4 as boiling point elevator, to

release nitrogen from protein and retain nitrogen as ammonium salt. Concentrated NaOH is added to

release NH3, which is distilled, collected in H3BO3 solution, and titrated.

Apparatus

Digestion flask

Distillation flask



Titration burette

Sample

Reagents

Sulfuric acid. 95-98% H2SO4

Copper catalyst solution. CuSO4 . 5H2O

Potassium sulfate. K2SO4.

Sodium hydroxide solution.

Boric acid solution. 4%

Hydrochloric acid standard solution.

Ammonium sulfate.

Methyl red

Ethyl alcohol

Procedure

Digestion

Take 5g of sample. Add 25-30ml conc.H2SO4 and half digestion tablet in it.

Its color become blackish, so heat it on burner till it become transparent.

Dilution

Dilute the digestion sample 50-100ml.

Distillation

Distillation is performed on kjeldahl apparatus.

Take 5ml sample and 10ml 40% NAOH in a reaction flask.



Take 10ml 2% Boric acid in a receiving beaker and add 2-3 drops of phenolphthalein

indicator.

Turn on the flame and start distillation.

Nitrogen will remove from reaction flask to receiving flask in the form of vapors.

The color of boric acid will change into yellow and volume of beaker will increase to

40ml.

Titration

Titrate the sample with N/70 HCl.

When the color become pinkish stop titration.

Note the volume of HCl.

Determine the percentage of nitrogen by following method

N% = titrate used ×sample dilution ×normality of HCl ×14×100

Weight of sample ×volume of sample ×100

Protein percentage can be calculated by multiplying nitrogen percentage with factor

specified for different food commodities.

Protein % = N% × Factor*

*For cereal and other food products = 6.25

For dairy = 6.38

Calculation

Protein % in the different fruits, vegetable and cereal.

Sample Wt of sample Protein %

Tomato 0.9g 1%



Cabbage 1.3g 2%

Capsicum 2g 4%

Strawberry 0.7g 1%

Carrot 0.9g 1%

Milk 4.3g 6%

Wheat flour 5g 10%

Black pepper 10g 20%

Coriander 2.1g 4%

Cinnamon 4g 6%

2 .5 Fiber Determination

Introduction

Fiber is a substance found in plants. Dietary fiber, which is the type of fiber you can eat, is found

in fruits, vegetables, and grains. It is an important part of a healthy diet.

Requirements

Sample

Beaker

Volumetric flask

Filter paper

Crucible

Hot plate

Furnace

Reagents

Sulphuric acid 1.25g/100ml

Sodium hydroxide 1.25g/100ml

Asbestose



Petroleum ether

Ethyl alcohol

Procedure

Take 5g of fat free sample after grinding the sample put it into beaker and add 200ml of

H2SO4 solution.

Boil it on the hot plate for 30 minutes.

Filter the sample with muslin cloth.

Take the retentate ( upper portion after filtration) of the sample.

Put this sample into the beaker and add 200ml of the NAOH solution.

Again boil the sample for 30 mints on hot plate.

Filter the boil solution, and put into the crucible.

Put into the oven for drying the sample.

Weight after drying the sample.

Then cheering of the sample or flame, and put into furnace at 550°C for 3-4 hours.

After ashing remove the sample from furnace and weight the sample for fiber

determination.

Formula

Fiber % = w1 - w2 × 100

Wt of sample

Determination of fiber in different sample.

Sample Fiber %

White rice 0.8%

Brown rice 1.8%

Black pepper (Local) 1.21%

Black pepper (Shan) 1.45%



2.6 Aflatoxin Determination

Introduction

Aflatoxin is a potent human carcinogen. It is a naturally occurring toxic metabolite produced by

certain fungi (Aspergillus flavis), a mold found on food products such as corn and peanuts,

peanut butter. It acts as a potent liver carcinogen in rodents (and, presumably, humans).

Material and Method

Requirements

Sample (50g)

Chloroform

Distill water

Shaker

Grinder

TLC tank

Capillary tube

Chloroform

Acetone

Di ethyl ether

Method

1. Take sample (basmati rice, brown rice, white rice, super rice).

2. Take 50 g of the sample after grinding.

3. Put the sample into conical flask.

4. Add 25ml of distill water in sample.

5. Add 100ml of chloroform in the sample.

6. Fix the flask on shaker at 25-30 rpm for 30 mints.

7. After shaking filter the sample with sample paper having 11μm pore



8. Take 40ml of filtered solution in beaker and placed on hot plate until it evaporate.

9. Add 0.5ml of chloroform in each beaker and shake it well.

10. Then spotting of the TLC plate with the help of capillary tube ( inject three time on the

TLC plate)

11. Place the TLC plate in the first TLC tank having ( 50ml diethyl ether)

12. Chloroform move upward and complete the absorbance on the TLC plate.

13. Put it into second TLC for fixation of aflatoxin which contain (acetone 5ml+chloroform

45ml).

14. Then after the absorbance complete check TLC plate in the dark room.

15. If aflatoxin present than it appear in circle spot in the line.

Result

No aflatoxin detect in all these rice sample so liner line show in the grape, that also show no

aflatoxin is present in the rice samples.

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

basmati rice white rice super rice brown rice

Series 1

Series 1



Flow sheet of Aflatoxin

Sample receive

Test perform

Grinding

Weighing

Extraction

Shaking



Filtration

Drying

TLC tank 1

( In first tank 50ml diethyl ether)

TLC tank 2

(Contain 5ml

acetone+45

chloroform)

Observation record data maintain

Test report formation



2.7 Antioxidant Determination

Introduction

An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a

chemical reaction that can produce free radicals, leading to chain reactions that may damage

cells. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain reactions.

Material and Method

Requirements

Sample

Beaker

Pipette

Refractro photometer

Methanol

DPPH solution

Method

1. Take 0.01g of the sample (Tulsi leaf, Neem, Cinnamon).

2. Grind sample put into beaker and add 50ml of methanol into the sample.

3. Cover it and put it for one day until it dissolve the solution

4. Take 5 tube and add 3ml of DPPH solution in each beaker

5. Put different concentration of the samples in these tubes (50μl, 100μl, 150μl,

200μl,250μl,).

6. Put it for 30mint

7. After this check it absorbance of the refracro photometer having 517ƛ.

8. Note down the reading of blank first

9. Than note the reading of all the samples one by one.



Absorbance of Neem

Sample Concentration

use

Blank absorbance % inhibition

Neem 0.00 1.1930 0.00 0.00

N1 50μl 1.1930 1.0156 14.87%

N2 100μl 1.1930 0.9933 16.73%

N3 150μl 1.1930 0.9561 19.85%

N4 200μl 1.1930 0.9321 21.86%

N5 250μl 1.1930 0.9040 24.22%

Graph on Neem absorbance by refractro photometer

0

5

10

15

20

25

30

n1 n2 n3 n4 n5

Absorbance

absorbance



Result

This graph shows that when we increase the concentration the absorbance is increase. That

way in the graph line increase upward as concentration increase

Absorbance of Tulsi leaf

Sample concentration blank absorbance % inhibition

Tulsi 0.00 1.1930 0.00 0.00

T1 50μl 1.1930 1.0915 8.50%

T2 100μl 1.1930 1.0323 13.47%

T3 150μl 1.1930 0.8980 27.24%

T4 200μl 1.1930 0.8582 28.06%

T5 250μl 1.1930 0.88334 30.14%



Graph on Tulsi absorbance by Refractro photometer

Result

In this experiment we see as the concentration increase absorbance increase we also see it

physically by eye that its color changes as concentration increase.

Absorbance of cinnamon

sample concentration blank absorbance % inhibition

cinnamon 0.00 1.1930 0.00 0.00

C1 50 1.1930 0.8746 26.68%

C2 100 1.1930 0.4504 62.24%

C3 150 1.1930 0.1973 83.46%

C4 200 1.1930 0.1640 86.25%

C5 250 1.1930 0.1599 86.59%

0

50

100

150

200

250

300

t1 t2 t3 t2 t5

concentation

absorbance



Absorbance check by graph

Result

In this experiment we see as the concentration increase absorbance increase we also see it

physically by eye that its color changes as concentration increase. This graph line show that

when we increase concentration the absorbance increases.

0

10

20

30

40

50

60

70

80

90

100

c1 c2 c3 c4 cc5

Absorbance

absorbance

DEPAR

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Flavor rasberry color H9193

Color 02160 strawberry color

Procedure

First of all wash the strawberry with fresh water.

Peeling

Cutting

Slicing

Grinding

Cook the strawberry by putting sodium benzoate for 10 mints until temperature reached

at 100° C.

Add sugar in the strawberry during cooking and add citric acid (citric acid dissolve in the

water) cooking until it starts boiling.

Add color in the cooking sample during boiling of sample.

After this we add pectin ( pectin is dissolve in the hot water having temperature 70°C

with some amount of sugar )

After this measure the temperature of cooking sample reached at 110°C, and then cooks it

for few mints.

Add the 1-2 drops of flavor in the sample at the end of cooking stage.

Remove it from the heat and put into jar.

Brix of the strawberry jam is checked by refractrometer having 69°



Flow sheet diagram of jam

Raw material

(Strawberry)

Washing

Trimming

Cutting/slicing

Grinding

Cooking the strawberry

(10-15mint after boiling )

Addition of sodium benzoate



Addition of sugar

(Tem.100°C)

Addition of citric acid

Addition of pectin Addition of color

Stop cooking

(Temp. 104°C)

Addition of flavor

Filling hot in the bottles Cooling

Capping

Labeling Storing

DEPAR

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Then take 1litr of juice in the pan and put it on the flame add sugar and citric acid in it ,

heat it until it reached at 70°C .

Remove it from heat and cool down the juice and add color and flavor and preservative

in it

Put this squash into air tit bottles.

Brix of the orange squash is 56 ° checked by refractrometer

Flow chart of orange squash

Raw material orange fully ripe

Washing’

Peeling

Juice extract

Filtration



Weighing of juice (1kg)

Cooking of juice

Addition of sugar in equal amount of food (1kg)

Addition of citric acid

1% (220g)

Addition of flavor and color

Stop cooking Temp. 70°C Addition of potassium met bisulphate

0.06% (13.2g)

Cooling / filling in bottles Capping/ labeling/ storing



3.3 Almond syrup

Ingredients

Almond 1.5kg Sugar 14kg Citric acid 36g Cardamom 18g Sodium benzoate 21.6g Almond flavor 1626

Procedure

First of all boil the almond to remove the peel.

Grinding of almond by adding water in it.

After grinding staining the juice by adding water in it.

And make the 7 liter of juice.

Cook it by adding sugar and citric acid, cook it until sugar dissolve in it.

After this put the syrup to cool down, when it is cool down add sodium benzoate and

flavor of almond.

After this put into bottles and use it after one week.

Brix of the Almond syrup is checked by refractro meter having 70°



Chapter 4

Dehydration of fruits and vegetables for use in condiments

4.1 Dehydration

Dehydration is the oldest method for preservation of food. Dehydration is the process to remove

water and moisture from food. Remaining moisture from food make them lighter and smaller.

Dehydrated food are ideal for backpacking, hiking, and camping because they weigh much less

than non- dried counterpart and do not required refrigeration. Drying food is also a way of

preserving seasonal foods for later use. Food can be spoiled by food microorganism or through

enzymatic reaction within the food. Bacteria, yeast and mold must have a sufficient amount of

moisture around them to grow and cause spoilage. Reducing the moisture content of food

prevent the growth of these spoilage causing microorganism and slow down the enzymatic

reaction that take place within the food. The combination of these events helps to prevent the

spoilage in food.

Drying will never replace the canning and freezing because these methods do a good job of

retaining the taste, appearance, nutritive value of fresh food. But one of the big advantage of

dried foods is the it take less space than canned and frozen foods, and having long storage life as

compare to fresh food. Home drying, however does not have firmly establishing procedure. Food

can be dried by using several methods, for example by the sun food is dried at home, because of

high cost of commercially dried product, drying food at home become popular again. Drying is

not difficult but it take time and lot of attention. Although there are different drying methods, the

guidelines remain the same.

4.2 Factors effecting dehydration

Factors that affect the dehydration of fruits and vegetables.

1. Speed

2. Temperature

3. Humidity and ventilation



4. Uniform drying

5. Nutritive value

6. Type of dryer

7. Type and size of food

4.2.1 Speed:

For a good quality product, vegetable and fruits must be prepared for drying as soon as possible

after harvesting. They should be blanched, cooled and laid out to without delay. Food should be

dried rapidly, but not so fast that the outside become hard before the moisture inside has no

chance to evaporate.

4.2.2 Temperature:

During the first part of drying process, the air temperature can be relatively high , that is 150°F to

160 °F ( 50 to 60 °C) so that moisture can evaporate quickly from the food.

Toward the end of drying process the food can scorch easily, so you must watch it carefully.

Each fruit and vegetable has a critical temperature above which a scorched taste develops,

enough to cook the food. Carefully follow the direction for regulation temperature.

4.2.3 Humidity and Ventilation:

The higher the temperature and lower the humidity, the more rapid the rate of dehydration will

be. Humid air slows down the evaporation. If drying takes place too fast, however. “case

hardening” will occur. Trapped air around the dryer take more moisture and then it take longer

time for dehydration. For this reason be sure the ventilation around your oven or in your food

dryer is adequate.

4.2.4 Uniform drying:

Drying the food take a little extra effort and attention. Stirring the pieces of food frequently and

shift the rack in the oven or dryer are essential because the heat is not the same in all the parts of



the racks. For the best result spread thin layers of uniform sizes pieces of food the drying on

racks.

4.2 .5Nutritional value:

Dried fruits are good source of energy because they contain concentrated fruit sugars. Fruits

also contain a large amount of vitamins and minerals. However , the drying process destroy

some vitamins that is heat sensitive like vitamin A and C. Exposing fruit to sulfur before drying

prevent it loss , but sulfur destroy thiamine , one of the vitamin B but fruit is not an important

source of thiamine. Many dried fruits are rich source of riboflavin and iron.

4.3 Method of drying

1. Oven drying

2. Food dryer

3. Sun drying

4. Dehydrator drying

4.3.1Oven drying:

It is the simple way to dry the food because no need for special equipments, it is also faster than

sun drying. Set the oven on the lowest possible setting and preheat at 140°F , put the

thermometer on the top of the try about half way back where u can see it easily. Checked the

oven has no separation control. Some gas oven has piloted right, which keeps the temperature

about every hour.

Arrange 1 to 2 pounds of prepared food in a single layer on one tray. Put one try on each oven

rack. Allow 1-1/2 inch of space on the sides, front and back of the try so their sir can circulate all

around them in the oven. Shifting trays often is important for oven drying bottom and from front

to back every half hour. It helps to numbering the try so you can keep tracks of order in which

you rotate them.



4.3.2 Food dryer

A commercial and homemade food dryer or convention oven provides automatically controlled

heat and ventilation. Most household will not need a dryer unless they dry large quantities of

food. A food dryer takes less electricity than drying the same amount of food in an electric oven.

However, the temperature is usually lower 50°C , so drying take place a little longer time than an

oven. Be sure the heat is controlled and ventilation is adequate. When using a dryer, preheat it to

52 °C the food on trays and stacks the tray in the dryer. Gradually increase the temperature to

60 °C. It takes 4 to 12 hours to dry fruits and vegetables in a dryer. Do not use the space to dry

food. These stir up dust and dirt, which contaminate the food.

4.3.3 Sun drying

Sun drying is an old method to dry the bay taking light from sun and the natural movement of the

air. But bright sun, low humidity, and temperature around 1000 °F are necessary. The process is

slow and required a good deal of care. The food must be protect from insects and covered at

night. Sun drying is not as sanitary as other methods of drying. Doesn’t sundry the food if you

live near a busy road or in an area where the air is not clean.

If you decide to sundry food, you might want to use a natural draft dryer. The advantage of third

kind of dryer is that it hastens drying by trapping heat from sun. It also protects the food from

insects and birds. It constructed is described in several of recommended publication. Place pieces

of food on drying tray and then cover with a layer of cheesecloth to keep off dust and insects.

Place the dryer in direction of sun light on a roof away from animal and dust. After the food is

almost dry, put them into clean shady place.

4.3.4 Dehydrator dryer

Thermostatically controlled electric dehydrator is recommended for home food drying. They are

relatively inexpensive, convenient for drying large or small batches of food and easy to use.

Dehydrators should be used indoor in a dry, well ventilated room. Food on lower tray near the

source will often dry more rapidly than food on higher trays.

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age48

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4.4 Processing of strawberry

Raw material: strawberry

Equipments

Weighing balance

Rotary washer

Knife

Container

Drying tray

Cabinet dryer

Procedure

Washing

Trimming /peeling

Cutting into slices

Put into dehydration tray

Put into drying cabinet for 24hr

Packing

Labeling

Storing

Raw material: potatoes

Equipments

Weighing balance

Vegetable washer

Vegetable peeler

Vegetable slicer



Container

Strainer

Drying tray

Cabinet drier

Procedure

Weighing of potatoes

Removal of inedible parts

Peeling of potatoes

Weighing of sample in rotary washer

Slicing of potatoes

Spread on drying trays

Place tray in the cabinet drier

Drying at the temperature 60 °C

Cooling of potatoes out of oven

Packing of sample

Labeling

Storing

Raw material: Garlic

Equipments

Weighing balance

Rotary washer

Vegetable peeler

Container

Strainer

Drying tray

Cabinet drier



Procedure

Weighing of garlic

Remove inedible parts

Peeling of garlic

Washing of sample

Chopping of garlic in a vegetable chopper

Spread chopped sample on the drying tray

Place tray in cabinet drier

Drying at 60° C

Cooling of garlic after oven

Packing of sample

Labeling

Storing

Powder of garlic

Take dried sample

Grind to form the powder

Packing

Labeling

Storing

Raw material: carrot, cabbage.

Requirements

Weighing balance

Drying tray

Rotary washer

Vegetable peeler



Container

Strainer

Drying tray

Cabinet drier

Procedure

Washing of sample

Trimming

Cutting in slices

Blanching

Put into dehydrator dry

Put into drying cabinet at 60°C

After dry cool the sample

Than packing

Labeling

Storing

Powder of different products

Ginger powder

After drying of sample

Grinding the sample

Form the fine powder of the finger

Packing

Labeling

Storing



Egg powder

Requirements

Weighing balance

Beater

Drying tray

Procedure

Broke the egg and beat it well

And put into dehydrator tray

Put in drying cabinet at 60 °C for 3-4 hrs

After drying cool down the sample

When it take is in the form of powder

Packing

Labeling

Storing

Banana powder

Requirements

Weighing balance

Peeler

Cutter

Grinder

Drying tray

Drying oven



Procedure

Peel the banana

Cut into pieces

Put this pieces uniformly into drying tray

Temperature of drying cabinet is 60°C

Put it for 5-6 hrs

After removing it from oven cool down the sample

Than grind the bananas to form the uniform powder

Than packing

Labeling storing

DEPAR

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Calculation

1. Take two samples of the wheat (S1, S2).

2. Count the 100 grain and weight it.

3. Multi this weight with 10.

4. And then total the 1000 grain having the weight equal to the weight that we get after

multiplication

Sample S1 = 39g = fall in CPS wheat category.

` Sample S2 = 40g = fall in CPS wheat category.

5.3 Gluten hand wash

Purpose

To determine the gluten in the wheat, that gives elasticity to the wheat.

Material and Method

Requirements

Weighing balance

Beaker

Water

Glutimer

Flour sample

Method

1. Take 10 g of the sample.

2. Form the dough of the flour sample.

3. Form two balls and put into beaker that is fill with the for 30 mint

4. They swell in 30mints.



5. Than wash it by taking in hand until only sticky material is remain.

6. Gluten is the sticky material like “chingum”.

7. Then wt the gluten after drying it.

8. After this make the chapatti of gluten by direct glutimer, that makes the chapatti of gluten

very quickly.

Calculation

Sample Wt of sample Gluten wt Wet

gluten%

Dry gluten% After baking

S1 10g 2.7g 27% 10% 1.0g

S2 10g 2.6g 26% 9% 0.9g

5.4 Direct moisture determination of wheat by kernilizer

Sample Protein Moisture gluten Zelany

S1 12.9 10.4 30 45

S2 13.0 10.3 31 44



Chapter 6

Quality testing of juices

6.1 Determination of Acidity of Juices

Introduction

It is sugar/ acid ratio which contribute towards giving many fruits their characteristics flavor and

so is an indicator of commercial and organoleptic ripening. At the beginning of the ripening

process the sugar/acid is low, because of low sugar content and high fruit acid content, this

makes the fruit taste sour. During the ripening process the fruit acid content, this increase and the

sugar/ acid ratio achieves a higher value. Overripe fruit have very low level of fruit acid and

therefore lack characteristic flavor.

Titration is a chemical process used in ascertaining the amount of constituent substance in a

sample, e.g., acid by using a standard counter-active reagent, e.g., an alkali.

Once the acid level in a sample has been determined it can be used to find the ratio of sugar/acid.

There are two method specified for the determination of the titratable acidity of fruits.

1. Method using a color indicator

2. Potentiometric method , using a ph meter , which should be used for every colored juice

Material

A laboratory burette (50ml)

Burette stand and clamp

10ml pipette and pump

1L volumetric flask

0.1M sodium hydroxide

1% phenolphthalein indicator



100ml conical flask

Pipette

Distilled water

Fresh juice

Procedure of Titration

1. Color Indication Method

1. Pipette 10ml of the juice into a clean conical flask.

2. Clean pipette immediately.

3. Pipette 10ml of distilled water into the conical flask containing the juice.

4. Add 6 drops of phenolphthalein indicator to flask.

5. Carefully swish mixture.

6. Fill the burette with 0.1N sodium hydroxide solution.

7. Open burette tap and allow a trickle of NaOH to turn into beaker. This is to ensure no air

is in the burette prior to titration.

8. Refill the burette, making sure that it reads zero at the top of the scale.

9. Hold the conical flask containing the juice mix under the burette and while swirling,

slowly add the NaOH to the juice.

10. Keep adding NaOH to the flask while swirling until the solution just start to change color

to pink/purple. This is the end point and you should now record how much NaOH you

have added to flask.

11. Multiplying the volume of the NaOH added by 0.0064 to get the value of the acid.

Potentiometric Method

The point of neutrality i.e. the end point of titration may also be determined using a pH meter.

The precise method use will depend on the manufacturer instructions, but the following will

provide a general guide.



Checking the pH meter

Make sure the meter has warmed up before use-allow about 30 minutes.

Remove the electrode from the distilled water in the storage beaker and dry.

Place the electrode into the beaker containing a buffer solution of ph 7 and calibrate the

meter to the same figure.

Whenever reading are taken , ensure that the electrode is not contact with the side or base

of the beaker

Remove the electrode and after rinsing in distill water place in the solution to be tested,

the electrode should not have any contact with the glass.

Procedure

1. Take 10ml of the juice into the clean pipette

2. Make 100 ml of the solution of the juice in the beaker

3. Pour the 0.1N solution of sodium hydroxide into the burette; fill the burette the NaON

solution.

4. Put the beaker of the sample under the burette, add the 0.1N NaOH solution in trickle

form and also add pH meter into the beaker and check its reading continuously.

5. Until the reading of pH is reached at 8.1 stop the titration of the juice.

6. Check the NaOH use and multiply it with 0.0064 get the value of acid.

Calculation

Acidity % = volume of titrate ×normality of titrate ×equilient wt of acid

Sample volume

Acidity determination of different juice concentrate

Sample Acidity %

Mango concentrate 1.08



Orange concentrate 7.15

Ginger drink 5.05

6.2 Determination of Brix°

Introduction

In the citrus industry this is a measure of the total soluble solid in the juice. These soluble solids

are primarily sugar, sucrose, fructose and glucose. Citric acid and mineral in the juice also

contribute to the soluble solids. Brix is reported as “degree Brix” and is equivalent to percentage.

The national standards state the minimum brix sugar/ acid ratio for navel orange is 10:1.

Equipments

Refractrometer

Fresh orange juice

Procedure

1. Take a refractrometer.

2. Ensure the refractrometer prism surface is clean and dry.

3. Place a small amount of fresh juice on the prism of refractrometer

4. Look through the eyepieces while pointing the prism in the direction of good light.

5. Focus and take the reading of where the base of the blue color sits on the scale and record

the % of sugar.

6. Clean the refractrometer immediately with a damp tissue and dry thoroughly.

Discussion

The brix value of the drink is an indication of the amount of sugar in the juice. Lower brix value

mean that sugar concentration is lower in the drink. According to the general standards by



PCSIR, the brix value of fruit drinks, energy drinks etc, should be in the range of 10-14 and it

should not exceed 1.5. However diet drinks should have 0 brix as they are regarding as sugar.

The above data indicate that brix is a lot of adulteration in the juices sold in the market. Some

juices have such lower brix value like 0.1-0.5 which means that a little or no sugar is being added

in the juice. Instead artificial sweeteners are beings added among which saccharine is the most

commonly used sweetener, saccharine is known to have carcinogenic effect.

The products of orange, mango, and ginger concentrate have good brix according to the

standards.

Calculation

Brix determination of different juices concentrate

sample Brix°

Mango concentrate 18°

Orange concentrate 64.91°

Ginger drink 21°



6.3 Determination of pH

Introduction

Check the pH of the different juices by the pH meter.

Equipment

Sample

pH meter

Procedure

1. First take the water sample and check its pH

2. Calibrate the pH meter

3. And then check the pH of the juice by ph meter

4. Note the reading of the pH

Calculation

Sample pH

Orange juice concentrate 6.48

Mango juice concentrate 3.93

Ginger drink 7.9



6.4 Determination of the pulp in orange concentrate

Requirements

Sample

Beaker

Water

Centrifuge

Weighing balance

Method

1. Take 10ml of the orange juice concentrate.

2. Dilute it up to 50 ml by adding distill water.

3. Make 2 parts of the sample.

4. Weight the tube.

5. Put orange juice into two tubes.

6. And then centrifuge it at 8,000 rpm for 15 mints.

7. After this remove the water and weight the pulp.

8. And in calculation weight of pulp and tube is – from the tube weight than we get original

pulp weight

Calculation

sample Pulp %

Orange juice concentrate

11.08



Ripening index of Mango juice of different companies.

0

20

40

60

80

100

120

140

popular fruitein shakerganj nestle shezan frutican country

ripening index

ripening index



6.5 Comparison of brix, acidity and pH between different companies

juice

Results

All the products had met the standard for the brix. Brix was representing the total soluble solid

present in the juice, sugar content of the juice. As for as the pH was also very good is near to

the standard but different companies meet the same pH value according to the standard and some

having higher than standard.

And the acidity of the mango juice is very low because it had the more sugar content and so it

has low acidity. During comparison we see that almost all the companies’ juices had very low

acidity. Standardizes mango juice brix is 13° by FAO. By the result that we gain from our

practical experiment is that mostly companies follow the standard.

0

2

4

6

8

10

12

14

16

18

nestle fruitien shakerganj popular country shezan fruitican

acidity

brix

ph



6.6 Pulp content use in orange mango of different companies

Results

According to the FAO standard the juice that we drink is contain 10-20 % of the juice content

but mostly the companies follow it and the pulp content of the juice is 10%.but some fruit juices

have the lower pulp content according to the standard. But we should follow the standard that is

given by FAO.

Conclusion

ItwasagreatexperiencetoworkinPCSIR.DuringthisperiodIgainedhandsonpractical

experienceinvariousaspectsfoodsciencewhichareusefulformypersonalstrengthand

skillsaswellasmyprofessionalcareerinthebiologicalresearch.Ilearnedhowdifferent

testareperformedlikeAflatoxin,Protein,Antioxidant,Fat,etcandhowusedthe

equipmentsoflab.Allofthesetaskswerecompletedsuccessfully.

0

2

4

6

8

10

12

nestle shezan fruitican shakerjang fruitein country popular

pulp content

pulp content



References

1. Book of “ food analysis manual “ by Javed Aziz Awan

2. Government of Western Australia, Department of agriculture and Food (2009)

3. Grow Mildura Region Web site ( 2009) .

4. Kendall, Pat, and Lesta Allen. Drying Fruits. Colorado State Univ. Cooperative

Extension. Boulder, CO.

5. Klippstein, Ruth N., and Katherine J. T. Humphrey. Home Drying of Foods. Information

Bulletin 120. Cornell University, Ithaca, NY.

6. Reynolds, Susan, Paulette Williams, and Judy Harrison. So Easy to Preserve, 3rd. Ed.

Bulletin 989. Cooperative Extension Service, University of Georgia, Athens, GA.

7. Utah Energy Office. Dry It, You’ll Like It! Sun Drying and Solar Food Dehydration

Plans. Utah Energy Office, Suite 101, 231 East 400 South, Salt Lake City, UT 84111.

8. USDA. 1977. Drying Foods at Home. U.S. Government Printing Office, Washington,

D.C.

9. Wagner, Mary K., Mary E. Mennes, and C. E. Johnson. 1986. Drying Foods at Home.

Extension Service, Univ. of Wisconsin, Madison.

10. “So easy to preserve” –university of Georgis.

11. Drying food , university of Illinois Extnsion.

12. Food preserve : Dehydration- New Mexico State University.

13. Home drying of food , Utah State University.

14. FAO Documents,1990

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