Browsing by Author "Raghunath, BV"
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ArticleItem Open Access EFFECET OF ANTIOXIDANTS ON SHELF LIFE OF KHOA DURING STORAGE PERIOD(2015) Karthikeyan, N; Raghunath, BV; TANUVASThe present study was conducted to enhance the shelf life of the khoa under refrigeration temperature of 5±20C when packed in LDPE by incorporating different levels of antioxidants like tocopherol acetate (10, 15 and 20 ppm) and sodium ascorbate (400, 600 and 800 ppm) and combination of best of two (15ppm and 600 ppm, respectively). Samples were analysed for sensory, physic - chemical and bacteriological analysis at different storage period of zero, 7th, 14th and 21st day. Significant reduction in TBA and TVC were also observed in khoa treated with the tocopherol acetate and sodium ascorbate combination. Reduction in yeast and mould growth was not observed in the khoa during storage period with different treatment of antioxidants. Hence, the study revealed that khoa can be stored 7days without any treatment at 5±20C and its shelf life can be extended to 14 days by adding antioxidant combination like tocopherol acetate and sodium ascorbate at the level of 15 ppm and 200 ppm, respectively.ArticleItem Open Access Effect of different herbal infusions on texture of yoghurt on various storage periods(2020) Raghunath, BV; Kumaresan, G; Elango, A; Sureshkumar, S; Chandrashekara, N; TANUVASYoghurt is a widely consumed functional food due to its good taste and nutritional properties. According to FAO/WHO (2003) standards, yoghurt is ‘the coagulated milk product obtained by lactic acid fermentation through the action of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus’ (Krasaekoopt et al., 2005). Herbal infusions like Aloe barbadensis collected from campus of Veterinary College and Research Institute, Namakkal. Anethum graveolens purchased from local markets of Kolar district, Karnataka. Costus igneus and Hibiscus Sabdariffa collected from Horticulture College, GKVK campus, Bangalore were employed in the study. On texture profile analysis significant (P˂0.05) increase in hardness, gumminess, chewiness was observed during entire storage period of 21 days in all the yoghurt, whereas the springiness and cohesiveness were found increased up to 14th day and then a gradual decrease on 21st day. A significant reduction in adhesiveness was observed during storage period. A reduction in hardness, gumminess and chewiness on zero day was noticed due to the addition of herbal extracts and a non significance (p>0.05) reduction was observed on storage period.ArticleItem Open Access IMPACT OF DAIRY EFFLUENT ON ENVIRONMENT—A REVIEW(2016) Raghunath, BV; Punnagaiarasi, A; Rajarajan, G, et al.,; TANUVASDairy industry is among the most polluting of the food industries in regard to its large water consumption. Dairy is one of the major industries causing water pollution. Considering the increased milk demand, the daily industry in India is expected to grow rapidly and have the waste generation and related environ- mental problems are also assumed increased importance. Poorly treated wastewater with high level of pollutants caused by poor design, operation or treatment systems creates major environmental problems when discharged to the surface land or water. Various operations in a dairy industry may include pasteurization, cream, cheese, milk powder, etc. The dairy industry handles large volumes of milk and the major waste material from processing is the water. The water removed from the milk can contain considerable amounts of organic milk products and minerals. In addition cleaning of plant, results in caustic wastewater. This review article dis- cusses the impact of wastewater released in the environment, methods to minimise the amount of both the organic and inorganicmaterial in the wastewater and waste water treatment.ArticleItem Open Access IMPROVING THE VIABILITY OF PROBIOTICS IN ICE CREAM BY MICRO - ENCAPSULATION TECHNIQUE(2015) Karthikeyan, N; Raghunath, BV; Elango, A; TANUVASThe study was carried out to evaluate the survivability of two proven probiotic strains viz., Lactobacillus acidophilus (LA-5) and Bifidobacterium animalis sps. Lactis (BB-12) in ice cream using microencapsulation technique. Extrusion and emulsion method of microencapsulation was done by using two different combination of wall materials viz., sodium alginate + starch and sodium alginate + starch + whey protein concentrate. The survival of L. acidophilus (LA-5) and B. lactis (BB-12) were monitored during the storage period of 120 days at -23°C. The probiotic viability between 107 and 108 cfu/g at the end of three months of storage of ice cream (which is the normal shelf life of ice cream) has been achieved in all encapsulation procedure employed in the present study. Among all treatments, treatment-IV and V(emulsion method of encapsulation using sodium alginate + starch and sodium alginate + starch + whey protein concentrate as wall materials) showed good viability in probiotic strains and different environmental condition. The present study envisaged that microencapsulation can significantly increase the survival rate of probiotic bacteria in ice cream over an extended period of shelf-life. Further the addition of microencapsulated probiotics in icecream had no significant effect on physic-chemical and sensory properties.ArticleItem Open Access WASTE MANAGEMENT IN FOOD PACKAGING INDUSTRY(2016) Mahesh Kumar, G; Irshad, A; Raghunath, BV; Rajarajan, G; TANUVASThe increasing amount of food packaging waste is perceived as a problem in urgent need of solution in all industrialized countries. According to the environment protection act, waste is any substance which constitutes scrap material, an effluent, unwanted surplus substance, article which requires disposing of as being broken, worn out, contaminated or otherwise spoiled. Waste leads to the production of significant greenhouse gas, methane which is over 20 times more potent than carbon dioxide. Source reduction, reuse and recycle are the most powerful and effective thing we can do to manage waste. Plastic Waste Management has assumed great significance in view of the urbanization activities. Plastic waste generated by the polymer manufacturers at the production, extrusion, quality control and laboratory testing etc., stages, as well as, by the consumers require urgent disposal and recycling to avoid health hazards. Various strategies are being devised to mitigate the impact of plastic waste in India.