Browsing by Author "Gnanalakshmi, KS"
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ThesisItem Open Access DECONTAMINATION EFFECT OF TURMERIC (CURCUMA LONGA) ON CHICKEN MEAT(TANUVAS, 2016) Priya, S; Mangala Gowri, A; Gnanalakshmi, KS; Sujatha, G; TANUVASIn the present study, herbs such as Ocimum sanctum, Withania somnifera, Myristica fragrans, Phyllanthus amarus and Kappaphycus spp. with established traditional values and potential health benefits including antistress, antioxidant, anti-inflammatory, anticancer, antispasmodic, analgesic and antipyretic properties Were selected for cellular protective potential analysis. Cellular proliferative potential of the above culinary herbs were established in goat bone marrow mesenchymal stem cells that mimic the in vivo mammalian system closer than the existing testing platform.ThesisItem Open Access DESIGN OF COCONUT BASED CHOCOLATE NOVELTIES(TANUVAS, 2016) Divya, V; Baskaran, D; Rita, Narayanan; Gnanalakshmi, KS; TANUVASA study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted with 10% coconut oil, 20% coconut cream and 30% coconut milk showed significantly higher consumer acceptance in the experimental trials conducted For organoleptic evaluation. The raw materials used in the fabrication of chocolate were found to have desirable oxidative stability.ArticleItem Open Access An Insight in to the Automation of the Dairy Industry: A Review(2022) Heema, R; Sivaranjani, S; Gnanalakshmi, KS; TANUVASThe dairy industry was gaining enormous technical advances to meet out the targeted production quantity by converting the raw material into finished goods. Automation techniques have been implemented to ensure intense quality and safety for the desired food product. By entering this, automation technology for processing has gained great potential for improved safety, quality and profitability by optimizing process parameters and control. Automation technique involves multidisciplinary technologies such as robotics, Artificial Intelligence and several other mechanical, electrical, electronic devices and computers usually in combination. Among the various applications of automation in the dairy industry, Automatic milking systems or milking robots are very no table. It is also the most successful and significant in the current scenario of livestock management and maintenance. However, there is a broad range of applications for automation in the dairy industry for continuous operation without any deviations and adjustments with desired consistency and shape according to the nature of the product, which cannot be done manually.ThesisItem Open Access PROCESSING OF TRADITIONAL MILLET BASED PORRIDGE USING RETORT TECHNOLOGY(TANUVAS, 2016) Anu Ranjani, P; Karthiayani, A; Gnanalakshmi, KS; Ramesh, J; TANUVASMillets are nutritionally rich and occupies a significant place in the diet of many people. Fermented millet based porridge known as “koozh” in Tamil is a popular fermented beverage of Tamil Nadu which is generally prepared using finger millet or pearl millet in combination with broken ricer This traditional fermented porridge is rich in nutrients and was a staple breakfast food of our ancestors. The cumbersome preparation procedure reduced the consumption of koozh by the course of time because of changing lifestyle. Hence an attempt has been made to avail this fermented millet porridge in Ready-to-Serve form using retort technology.ThesisItem Open Access SURVEILLANCE OF OCHRATOXIN A AND AFLATOXIN B1 IN PROCESSED OATS(TANUVAS, 2016) Anu Priya, R; Gnanalakshmi, KS; Sarathchandra, G; Baskaran, D; TANUVASMycotoxins are secondary metabolites which are emanated by several fiingi mainly belonging to the genera Aspergillus, Penicillium, Fusarium and Alternaria species. Food and Agricultural Organization data base indicates that 25% of the world’s agricultural commodities are contaminated with mycotoxins. Aspergillus ochraceous and Penicillium verrucosum are the main ochratoxin A producers. Aflatoxins are the most toxic group of mycotoxins produced by Aspergillus flavus and Aspergillus parasiticus. International Agency for Research on Cancer classified ochratoxin A as Group 2B carcinogenic agent while aflatoxin B1 as Group 1 carcinogenic agent.ArticleItem Open Access SURVIVAL OF YOGHURT CULTURE IN SPRAY DRIED AND CHEMICALLY STABILIZED SPRAY DRIED YOGHURT POWDER DURING STORAGE(2013-04) Gnanalakshmi, KS; Dhanalakshmi, B; Ayyavoo Preamnath Manoharan, A; Baskaran, D; TANUVASA study has been designed to evaluate the effect of spray drying on the survivability of yoghurt culture and its storage stability in different conditionally preserved yoghurt. For that a standardized recipe of formulation were used to prepare the yoghurt with lactic acid fermenter viz., Lactobacillus delbruecki ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus and then subjected to spray drying. Ascorbic acid and monosodium glutamate were added to impart stabilization during storage because of the anti oxidant properties. Microbial analysis was carried out on different storage days 0 day, 30th day stored at (4 & 30 The analyzed results revealed that, chemically stabilized yoghurt powder had showed higher microbial counts than the non-stabilizer added yoghurt powder and significantly (p<0.01) differed. Comparatively, survival rate for S. salivarius ssp. thermophilus was higher in chemically stabilized yoghurt powder than L. delbrueckii ssp. bulgaricus at both the storage temperature up to 30 days. There was no significant difference in the survival of L.delbrueckii ssp. bulgaricus in spray dried and chemically stabilized spray dried powder during storage at 4 C and 30 C upto 30 days.