Browsing by Author "Rita, Narayanan"
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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.ThesisItem Open Access DEVELOPMENT OF FRUIT BASED SYNBIOTIC SMOOTHIE(TANUVAS, 2016) Sarany Ambiga, D; Rita, Narayanan; Pugazhenthi, TR; Vadivoo, VS; TANUVASIn the present study smoothies were prepared using yoghurt and fruit juices with the incorporation of microencapsulated probiotic beads to make it synbiotic. The optimum inclusion level of pomegranate and jamun juice into yoghurt for the preparation of respective smoothies was standardized by sensory evaluation using 9- point hedonic scale. The sensory parameters showed an overall acceptability at 40:60 per cent of pomegranate:yoghurt ratio in the preparation of pomegranate synbiotic smoothie (PS3) and 20:80 per cent of jamunzyoghurt ratio in the preparation of jamun synbiotic smoothie (J S3).ThesisItem Open Access DEVELOPMENT OF FUNCTIONAL SHRIKHAND WITH FRUIT PEEL EXTRACTS(TANUVAS, 2016) Agalya, A; Pugazhenthi, TR; Rita, Narayanan; Bharathidhasan, A; TANUVASA study was undertaken to prepare the functional shrikhand by incorporating aqueous and ethanol extracts of fresh, dried pomegranate and orange fruit peels. The incorporation of fresh and dried fruit peel extracts in shrikhand Was standardized at different levels. Based on the sensory evaluation, the functional shrikhand incorporated with 20 per cent aqueous (FPAE, DPAE, FOAE and DOAE) and 15 per cent ethanol (FPEE, DPEE, FOEE and DOEE) extracts of pomegranate and orange fruit peels were found to be the best compared to the control and the same were used for further analysis. Control and functional shrikhand incorporated with fruit peel extracts at optimum level could be stored up to 15 days at refrigeration temperature without affecting their sensory attributes.ArticleItem Open Access EFFECT OF CITRIC ACID AS FEED ADDITIVE IN SWINE STARTER DIET(Agricultural Research Communication Center, 2008) Rita, Narayanan; Ronald, BSM; Krishnakumar, N; Gopu, P; Bharathidasan, A; Prabhakaran, R; TANUVASSwine producers use feed additives because of most of the studies demonstrated their ability to increase growth rate, improve feed utilization, and reduce mortality and morbidity in weaned pigs. This study was undertaken to evaluate the effect of organic acid (Citric acid) as feed additive in swine starter diet. One group of Large White Yorkshire piglets were fed with swine starter feed supplemented with 2% citric acid and the other group was kept as control. The E.coli count was found to reduce from 88x1010+4.301 cfu/ml during first week to 4.78x106+0.575 cfu/ml by 28 days of weaning in the citric acid fed group with no mortality due to piglet scour. Hence it was concluded that citric acid supplementation to starter diet in piglets before weaning had a positive effect in reducing the E.coli count with improved weight gain and reduced mortality.