Browsing by Author "SESH, P.S.L."
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ThesisItem Restricted DEVELOPMENT OE WHEY BASED ENERGY DRINK FOR INFANTRY SOLDIERS(TANUVAS, CHENNAI, 2022) SOWDAMBIKA, S.; TANUVAS; AYYAVOO PREAMNATH MANOHARAN; MURUGAN, B.; SESH, P.S.L.The technology for preparation of energy drink for infantry soldiers was standardized by using whey as base. Channa whey which is considered as waste was utilized for preparation of drink wherein it also acts as a protein source besides serving as the base. The whey to water ratio of 80:20 was selected as the base for the development of the energy drink based on sensory analysis. By conjoint analysis the optimal level of each ingredient to be incorporated in the energy drink was determined. Accordingly the ingredients like sugar, sodium bicarbonate, potassium chloride, calcium carbonate, caffeine, taurine and glucuronolactone were added at 15, 0.2, 0.125, 0.05, 0.02, 0.225 and 0.12% respectively. Pearson’s R and Kendall’s tau values are 0.658 and 0.513 respectively indicating a better fit to the data. Minerals like ferrous sulphate and zinc sulphate were added and also vitamins like p carotene, thiamine hydrochloride, riboflavin 5’ mono phosphate, pyridoxine hydrochloride, folic acid, cyanocobalamin, ascorbic acid and cholecalciferol were added at the level based on RDA values and military daily intake. The orange flavor and colour were added at the level of 0.3 ml and 0.12 ml respectively. By proximate analysis, the values of moisture, total carbohydrate, protein, fat, lactose, ash, total solids and energy value of energy drink were determined as 88.93, 9.363, 0.76, 0.077, 2.15, 0.87, 11.07 and 41.19% respectively. The storage study was conducted for 60 days at 37°C. The physico-chemical parameters like titratable acidity and total soluble solids got increased during storage. Protein and pH values decreases with increase in storage period. The L*, a* and b* values got increased during storage for 60 days.ThesisItem Restricted DEVELOPMENT OF DHA FORTIFIED MILK BEVERAGE FOR PRE-SCHOOL CHILDREN(TANUVAS, CHENNAI, 2022) PRITHYA, S.; TANUVAS; AYYAVOO PREAMNATH MANOHARAN; MURUGAN, B.; SESH, P.S.L.Micronutrient deficiency is a persistent problem in India mainly due to low dietary diversity and poor nutrient density of staple foods. The present generation of all children are habituated with fast food consumption, which causes a numerous adverse effect like stunted growth, nutritional deficiency disorder, obesity, etc. The latest trending technique to overcome nutritional deficiencies is food fortification which is considered to be more cost effective and enables improvement of health. “Fortification” means deliberately increasing the content of essential micronutrients in a food so as to improve the nutritional quality of food and to provide public health benefit with minimal risk to health. For complete wellbeing our body requires vitamins and minerals that curb the micronutrient deficiencies. As India is the largest producer of milk, which is a staple food it can be fortified with essential nutrients such as vitamins, minerals, fatty acids using fruit and vegetable resources.