Browsing by Author "Jayalalitha, V."
Now showing 1 - 18 of 49
Results Per Page
Sort Options
ArticleItem Open Access Comparison of Different DNA Extraction Methods from Lactobacilli in Milk(Egyptian J. Diary Sci.,, 2008) Jayalalitha, V.; Raj, G. Dhinakar; Dhanalakshmi, B.; Elango, A.; TANUVASArticleItem Open Access DEVELOPMENT OF VALUE ENRICHED YOGHURT WITH SOY MILK AND MUSA PARADISIACA PULP(TANUVAS, Chennai, 2015-09) Jayalalitha, V.; TANUVASAn attempt has been made to develop value added yoghurt with soymilk by replacing cow milk with incorporation of 10,20 and 30% levels of soy milk. On physicochemical and sensory quality test 30 % level of soy milk incorporation found to be acceptable. Further another study carried out to enrich yoghurt by addition of banana pulp at the rate of 5,10 and 15% levels.OtherItem Open Access Effect Of Vasambu (Acorus Calamus) Powder Supplementation on the Performance of Gramapriya Chicks(TANUVAS, Chennai, 2018-12) Thomas, K. Shibi; Jayalalitha, V.; Jagatheesan, P.N. Richard; TANUVASA study was conducted to find out the effect of dietary supplementation of vasambu (Acorus calamus) powder in Grarnapriya chicks for a period of five weeks. 240 straight run, day old chicks were randomly divided into three groups of four replicates with 20 chicks each. Gramapriya chicks in T1 were fed with control ration, T2-control ration plus 0.05 per cent of vasambu in basal diet, and T3-control ration plus 0.1 per cent of vasambu in basal diet.ThesisItem Open Access Identification of Lactobacilli from Milk by PCR(TANUVAS, 2007) Jayalalitha, V.; TANUVAS; Dhanalakshmi, B.; Nareshkumar, C.; Raj, G. DhinakarArticleItem Open Access Improvement of Farmers Economy through Frontline Demonstrations conducted at VUTRC, Trichy(TANUVAS, Chennai, 2019-07) Jayalalitha, V.; Thomas, K. Shibi; Jagatheesan, P.N. Richard; TANUVASFront line demonstrations are very effective in teaching the concept to the farmer by “seeing is believing” and this will be motivating the farmers to adopt the technology/scientific practice. Tamilnadu Veterinary and Animal Sciences University is practicing front line demonstrations of proven technologies/scientific innovations through its outreach centres for the benefit of farming community.ArticleItem Open Access IMPROVING THE VIABILITY OF PROBIOTICS IN YOGHURT THROUGH DIFFERENT METHODS OF ENCAPSULATION(Egyptian Society of Dairy Science, 2011-6) Jayalalitha, V.; Dorai, R. Palani; Dhanalakshmi, B.; Elango, A.; Kumar, C. Naresh; TANUVASA study was carried out to microencapsulate four different probiotic cultures viz., Lactobacillus acidophilus, Lactobacillus helveticus, Bifidobacterium longum and Bifidobacterium lactis and preparation of yoghurt with these microencapsulated cultures. Microencapsulation was done in two different methods (extrusion and emulsion) by using two different wall materials viz., alginate+starch, alginate +gelatin+starch. Probiotic count of encapsulated treated yoghurt significantly higher with control yoghurt (P<0.05)in every week interval of storage period. In control yoghurt at 21 days of storage, lactobacillus survived four log units and bifidobacterium survived six log units. Extrusion method of encapsulation using alginate (2.0%w/v) +gelatin (2.0%w/v) +starch (0.5w/v) as wall materials provides maximum viability (9 log units) for probiotics in yoghurt through out the storage period of 21 days.ArticleItem Open Access Improving the Viability of Probiotics in Yoghurt Through Different Methods of Encapsulation(2011-03) Jayalalitha, V.; Palanidorai, R.; Dhanalakshmi, B.; Elango, A.; Nareshkumar, C.; TANUVASA Study was carried out to microencapsulate four different probiotic cultures viz., Lactobacillus acidophilus, Lactobacilus helveticus, Bifidobacterium longum and bifidobacterium lactis and preparation of yoghurt with these microencapsulated cultures.OtherItem Open Access Interaction Among the Factors Affecting Metritis in Karan Fries Cows(TANUVAS, Chennai, 2013-06) Balasundaram, B.; Gupta, A.K.; Thiruvenkadan, A.K.; Jayalalitha, V.; Selvaramesh, A.S.OtherItem Open Access Iron Enriched Probiotic Yoghurt(TANUVAS, Chennai, 2013-06) Jayalalitha, V.; Palanidorai, R.; Kumar, C. Naresh; Pugazhenthi, T.R.; Balasundaram, B.ArticleItem Open Access Micro Encapsulation of Probiotics(Indian Veterinary Journal, 2012-06) Jayalalitha, V.; Palanidorai, R.; Dhanalakshmi, B.; Elango, A.; Nareshkumar, C.; TANUVASMicroencapsulation is a technology of packaging solids, liquids or gaseous materials in miniature sealed capsules that can release their contents at controlled rates under the influences of specific conditions. Encapsulation of probiotic bacteria can be used to enhance their viability during processing and their targeted delivery in gastrointestinal tract (Allan-wojtas et al., 2008). This study was aimed to analyse the size and shape of microencapsulated beads with different wall materials, different sizes of needle and concentration of emulsifiers used to prepare the optimum size of the beads and stability of the beads on storage.ArticleItem Open Access MICROENCAPSULATION OF PROBIOTICS AND ANALYSIS OF BEADS(Egyptian Society of Dairy Science, 2011-12) Jayalalitha, V.; Palanaidorai, R.; Dhanalakshmi, B.; Elango, A.; Kumar, C. Naresh; TANUVASProbiotic culture Lactobacillus acidophilus was encapsulated with extrusion and emulsion encapsulation methods using different wall materials viz., sodium alginate, gelatin and starch and using different needles in the application of coated microorganism mixture. The prepared beads were analysed for its size, shape, internal structure using SEM. The storage studies of prepared beads in calcium chloride also was studied.ThesisItem Open Access Microencapsulation Of Probiotics And Incorporation In Yoghurt(Tamil Nadu Veterinary and Animal Sciences University, 2010) Jayalalitha, V.; TANUVAS; Dorai, R. Palani; Nareshkumar, C.; Dhanalakshmi, B.; Selvakumar, K.N.A study was carried out to microencapsulate four different probiotic cultures viz., Lactobacillus acidophilus, Lactobacillus helveticus, Bifidobacterium longum and Bifidiobacterium lactis and preparation of plain yoghurt and frozen yoghurt with these microencapsulated cultures. Microencapsualtion was done in two different methods (extrusion and emulsion) by using two different wall materials viz., alginate+starch, alginate+gelatin+starch. Six different lots of plain yoghurt and frozen yoghurt for each of the probiotic culture were prepared. Different treatments of encapsulation in yoghurt were denoted as PPYI (control), PPYII (extrusionalginate+ starch), PPYIII (extrusion- alginate+gelatin+starch) PPYIV (emulsionalginate+ starch) and PPYV (emulsion- alginate+gelatin+starch). Similarly, the frozen yoghurt were also named as FPYI, FPYII, FPYIII, FPYIV and FPYV. These yoghurt and frozen yoghurt were subjected to physico chemical analysis, organoleptic evaluation, rheological studies and survivability of the yoghurt and probiotic cultures during storage period. Iron fortified yoghurt was also prepared using encapsulated iron and effect of iron fortification on yoghurt quality and viability of probiotic was also tested. Insulin syringe gave the beads with minimum diameter. Size of the emulsion beads were lower when the emulsifier percentage was less (0.5%). Speed of addition of CaCl2 solution affected bead shape. SEM analysis of beads revealed characteristic size, shape and outer and inner structure of the beads. When the beads were stored in CaCl2, the bead size was found to be reduced . There was a drastic reduction in the count of all probiotic bacteria in the control yoghurt every week. But in encapsulated yoghurt there was no significant reduction in count of probiotics, up to 2nd week after which decrease of one log unit was observed every week. In control yoghurt at 21 days of storage, lactobacillus survived four log units and bifidobacterium survived six log units. But in the PPYIII, there is no significant difference was observed in different probiotics. In control frozen yoghurt, counts of Lactobacillus acidophilus, Lactobacillus helveticus, Bifidobacterium longum and Bifidobacterium lactis (cfu/ml) showed highly (P<0.01) significant difference between storage periods, that decreased every week. But in treatment frozen yoghurt, one log unit was only found to be decreasing after 2 weeks of frozen storage. In control frozen yoghurt of 42 days storage, lactobacillus count was highly significant (P<0.01) and differ with bifidobacterium count indicated by four log units, and lactobacillus survived one log unit. FPYIII shows highest mean value which indicates alginate+ gelatin+starch, as a wall material and extrusion method provides best survivability of all probiotics. There is highly significant difference (P<0.01) in count of probiotic bacteria when observed in different storage periods irrespective of iron encapsulation treatments, which infer that iron fortification does not affect the viability of probiotic bacteria. Highly significant difference (P<0.01) was observed in TBA values of control and encapsulation treatment in iron fortified yoghurt. A highly significant difference (P<0.01) was observed in acidity and pH of different periods of refrigerated storage in control yoghurt. But in treatment yoghurt, the difference in acidity at different periods was insignificant. Sensory evaluation revealed higher scores with regard to flavor and overall acceptability for treatment frozen yoghurt than for control yoghurt. The same results were observed in sensory evaluation of plain yoghurt also. Higher yoghurt bacterial count was observed in encapsulated treatment yoghurt on 21st day of storage when compared to the control. Decrease in count of probiotic bacteria was observed except in L. acidophilus during every half an hour of incubation in simulated gastric fluid (SGF). Statistical analysis revealed a highly significant (P<0.01) difference in count of probiotic viability assessment in different incubation time in SGF of control and in encapsulated probiotics. B. longum and B. lactis showed high reduction in count when compared to other bacteria. Statistical analysis revealed a highly significant (P<0.01) difference between the probiotic bacteria and bifidobacteria showed poor survivability compared to lactobacillus group. In viability study, every half an hour of incubation in simulated intestinal fluid(SIF), reduction in probiotic count was noticed. Statistical analysis revealed a highly significant (P<0.01) difference in count of probiotic viability in different incubation time in SIF of control and encapsulated probiotics. Though the statistical difference was observed in different probiotic bacteria, no difference was noticed in declining rate of probiotics in SIF. Treatment II showed better survivability for all probiotic organisms when compared to rest of other treatments. In all probiotic organisms tested, L. acidophilus showed better performance in two hr incubation of SGF as well as in SIF after one hr incubation of SGF. Control yoghurt showed less viscosity where as extrusion method yoghurt showed high viscosity. Higher serum separation percentage was observed in treatment yoghurt. Statistical analysis revealed highly significant (P<0.01) higher values for springiness, adhesiveness for the control yoghurt. On the other hand, higher values were observed in treatment yoghurt with regard to hardness, cohesiveness, gumminess and chewiness. The meltdown for control frozen yoghurt was quicker than treatment yoghurt. Treatment frozen yoghurt showed higher values for hardness. The cost of production (in rupees) of control yoghurt was 49.3 where as for treatment yoghurt II, III, IV and V were 68.3, 69.1, 75.4 and 76.2 respectively. The cost of production (in rupees) for one kg of control frozen yoghurt was 49.7, where as for treatment frozen yoghurt II,III,IV and V were 68.7, 69.5, 75.8 and 76.6 respectively.OtherItem Open Access Physico Chemical Properties of Low Calorie Frozen Probiotic Yoghurt(TANUVAS, Chennai, 2013-06) Pugazhenthi, T.R.; Vijaya, D.; Elango, A.; Jayalalitha, V.OtherItem Open Access Physico Chemical Properties of Spray Dried Kulfi Mix(TANUVAS, Chennai, 2013-06) Jayalalitha, V.; Kumar, Ujjwal; Palanidorai, R.; Balasundaram, B.; Pugazhenthi, T.R.ArticleItem Open Access Physico-chemical attributes of noni (Morinda citrifolia) incorporated functional ice cream(2017-08) Elango, A.; Vishvanathan, K.; Pugazhenthi, T.R.; Jayalalitha, V.; Nareshkumar, C.; TANUVASIncreased consumer interests in improving overall health have triggered the demand for functional dairy foods that give health benefits beyond their traditional nutritional value. In this regard, a study was carried out to prepare health giving noni (Morinda citrifolia) incorporated ice cream of acceptable sensorial attributes. Different treatments of ice cream prepared by supplementing noni at 5, 7.5 and 10 % levels were designated as NSIC1, NSIC2 and NSIC3 respectively and the ice cream prepared without supplementing noni kept as control was designated as CIC. The prepared ice creams have been subjected to various physico-chemical properties and compared with the control. The pH and titrable acidity showed that there was no significant difference between different treatments of ice cream. But the specific gravity, viscosity were increased with the increased level of addition of noni, whereas meltdown, hardness and over run were decreased with the increased level of addition of noni to the ice cream significantly. It is concluded that the noni supplemented ice cream prepared by supplementing 7.5% noni seems to be good because of its acceptability in comparison with other types of the ice cream.ArticleItem Open Access Physicochemical and Sensory Properties of Low Fat Fibre Enriched Ice Cream(2018-02) Elango, A.; Sathiyapriya, G.; Jayalalitha, V.; Pugazhenthi, T.R.; TANUVASIce cream is a very favourite dairy product among all sections of the people because of its palatable nature and nutritious nature. The use of new ingredients fat replacement is a new concept and is finding wide application in the food industry recently. In this regard, a study was carried out to prepare low fat fibre enriched ice cream by incorporating insulin and fructo-oligosaccharides. Different treatments of fibre enriched ice cream prepared by incorporating insulin or fructo-oligosaccharides at 0, 3, 5 and 7 per cent levels. The mean values of pH and titratable acidity of control and treatment ice cream after preparation and during the 5 weeks storage period at -230 C showed no significant difference. However, a highly significant (P < 0.01) difference was noticed in specific gravity, viscosity, melt down and over run values between different ice cream with a proportional increase to the increase in percent of and fructo-oligosaccharides. Among the different ice cream prepared, the low fat fibre enriched ice cream with 3% insulin and low fat ice cream with 3% fructo-oligosaccharides recorded the highest scores for appearance, sweetness, flavor and overall acceptability, comparable to that of control. Dietary fibre inclusion at 7% level in the ice cream recorded higher viscosity, specific gravity, meltdown and over run in comparison with the low fat control ice cream.ArticleItem Open Access PHYSICOCHEMICAL PROPERTIES AND RHEOLOGY OF ENCAPSULATED FROZEN PROBIOTIC YOGHURT(Egyptian Society of Dairy Science, 2011-12) Jayalalitha, V.; Palanaidorai, R.; Dhanalakshmi, B.; Elango, A.; Kumar, C. Naresh; TANUVASA highly significant difference (P<0.01) was observed in acidity and pH of different periods of refrigerated storage in control yoghurt. But in (encapsulated probiotic) treatment frozen yoghurt, the difference in acidity at different periods was insignificant. Sensory evaluation revealed higher scores with regard to flavour and overall acceptability for treatment frozen yoghurt than for control yoghurt. The meltdown for control frozen yoghurt was quicker than treatment yoghurt. Treatment frozen yoghurt showed higher values for hardness. Control yoghurt showed less viscosity where as extrusion method yoghurt showed high viscosity. The cost of production (in rupees) for one kg of control frozen yoghurt was 49.7, whereas for treatment frozen yoghurt II,III,IV and V were 68.7, 69.5, 75.8 and 76.6 respectively.OtherItem Open Access Production Performance Of Gramapriya Chicken Reared in Backyard Farming at Tiruchirapallli District(TANUVAS, Chennai, 2018-12) Jayalalitha, V.; Thomas, K. Shibi; Jagatheesan, P.N. Richard; TANUVASVeterinary University Training and Research Centre, Tiruchirapalli is one of the coordinating centre in Poultry Seed Project. Under this project, first batch of 1560 day old Gramapriya chicks were supplied to 35 farmers of Tiruchirapalli district. All the farmers were supplied with a promotional kit (desi chicken feed (2 kg), growth promoter and antibiotic) for poultry farming with upgraded chicken varieties. Additionally, some technical informations were provided regarding vaccination, deworming and egg laying.
- «
- 1 (current)
- 2
- 3
- »