Browsing by Author "SUMIT ARORA"
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ThesisItem Open Access DEVELOPMENT OF CALCIUM ENRICHED HIGH MILK PROTEIN POWDER FOR PANEER FORMULATION(ICAR-NDRI, KARNAL, 2020) GAWANDE HEMANT MURLIDHAR; SUMIT ARORAThe research was targeted to prepare calcium enriched high milk protein powder (HMPP) using buffalo skim milk for paneer formulation. Coagulation and spray drying conditions for preparation of HMPP were optimized. Gel points for coagulation of buffalo skim milk were determined at different concentration of coagulants i.e. calcium chloride (CaCl2; 05, 10, 15 mM) and glucono-delta-lactone (GDL; 0.05, 0.10, 0.15 %) in combinations using oscillatory shear rheology. The combination with 10 mM CaCl2, 0.05 % GDL, gel point of 80 ºC and coagulation time 13 min exhibited minimum loss of protein (0.39 %) and calcium (282 ppm) in whey. The dilution 1:1.4 (curd : water) was selected to prepare feed solution for efficient atomization during spray drying. Spray drying conditions were optimized for preparation of powder (with high solubility and protein content) by varying outlet temperature (70, 80 and 90 ºC) with constant inlet temperature (180 ºC) for feed solution of varying pH (6.6, 6.8 and 7.0) adjusted using disodium phosphate (DSP) and trisodium citrate (TSC). Among the different combinations, pH 6.8 and 6.6 with outlet air temperature 80 ºC and 90 ºC exhibited maximum solubility (31.48 % and 41.93 %) of the powders prepared using DSP and TSC as well as protein content (80.62 % and 76.30 %), respectively. HMPP prepared using DSP and TSC under optimized conditions consisted of protein (80.53 and 78.29 %), lactose (1.19 and 1.46 %), fat (1.81 and 1.68 %), ash (10.58 and 9.57 %), moisture (4.06 and 5.50 %) and calcium (21033 and 20941 ppm), respectively. Technofunctional properties i.e. bulk density; flowability, wettability, dispersibility, emulsifying capacity, emulsifying stability, foam capacity, foam stability, viscosity and zeta potential of the HMPP prepared using DSP were 0.45 g/ml, 33.90 º, 7.0 s, 47.20 %, 89.83 %, 90.73 %, 30.21 %, 30.56 %, 65.3 cP and -16.07 mV, respectively and that of the HMPP prepared using TSC were 0.55 g/ml, 34.05 º, 5.0 s, 50.68 %, 90.00 %, 89.63 %, 34.77 %, 31.21 %, 70.7 cP and -6.12 mV, respectively. Highest solubility of 32.06 % was observed for HMPP prepared with DSP at 50 °C, whereas, highest solubility of 39.71 % was observed for HMPP with TSC at 20 °C. HMPP prepared using optimized conditions were stored in aluminum laminate pouches for 6 months at 37 °C and 4 °C. These samples were analyzed for solubility, 5-hydroxy methyl furfural (HMF) content and titratable acidity at a regular time interval of month. During storage, loss in solubility was observed which was more pronounced after 5 months. HMF content of powder increased upto 4 months of storage and decreased thereafter. Increase in acidity of powder was evident only after 4 months of storage. Methods for preparation of paneer were standardized with two approaches i.e. using HMPP (method 1) and using HMPP along with cream (method 2). Paneer prepared by using HMPP with DSP (method 1) resembled control in all the sensory as well as textural attributes, whereas, paneer prepared using HMPP with TSC ranked significantly lower (p<0.05). Paneer prepared by using method 2 ranked lower in sensory as well as textural attributes. Recovery of TS in control paneer, paneer with DSP and TSC (method 1) was found to be 55.04, 61.84, 57.27 %, respectively. Similarly, recovery of TS in control paneer, paneer with DSP and TSC (method 2) was found to be 56.37, 69.33, 64.91 %, respectively. Paneer prepared (method 1 and 2) was significantly higher (p<0.05) in protein, ash and calcium content as compared to control paneer. Paneer samples prepared from both the methods using HMPP with DSP and TSC withstood the frying conditions and were found to possess desired softness as compared to control. The paneer prepared using optimized conditions were stored in low density polyethylene (LDPE) pouches and were analyzed for moisture, acidity, sensory and textural changes on 0th, 3rd and 7th day of storage at 4±1 °C. Microstructure of paneer samples prepared using HMPP revealed that the inclusion of HMPP resulted in enlargement of protein chains in network due to fusion of powder particles with proteins. Paneer prepared from HMPP (method 1) mimicked paneer in all sensory as well as textural attributes, whereas, paneer prepared using HMPP and cream (method 2) ranked lower due to acidic flavor and comparatively soft texture of the product.ThesisItem Open Access EFFECT OF ALTERATION IN CALCIUM CONTENT ON PHYSICO – CHEMICAL PROPERTIES OF BUFFALO MILK(ICAR-NDRI, KARNAL, 2022) DESHMUKH UTKARSH PRAYASHCHIT; SUMIT ARORACalcium is the most abundant mineral present in milk and it plays a significant role in many functional characteristics of milk and milk products. It is responsible for maintaining the stability of casein micelles via CCP linkage of casein sub units and through the development of calcium bridges connecting negatively charged casein micelles. The presence of high amount of calcium in buffalo milk limits its application during the manufacture of products like cheese, chhana, milk protein concentrates (MPC), etc. However, addition of calcium is also practiced e.g. fortified milk products. Hence, alteration in calcium content could be useful for improving the functionality of buffalo milk during processing. In the present study, calcium content in buffalo milk was varied either by depleting calcium using strongly cation exchange resin (Amberlite IR 120) or by addition of calcium salt (CaCl2.2H2O) to milk. The alteration of calcium content in buffalo milk affects the different physico - chemical properties of milk. In the first phase of this study, 20-30 %, 40-50 % and 60-70 % calcium depletion of buffalo milk was attained using cation-exchange resin. Calcium removal from milk resulted in a progressive increase in pH; ethanol stability; zeta potential; soluble proteins; RCT; apparent viscosity. However, a decrease in firmness of acid and rennet gels; average size of casein micelles; whiteness of milk; buffering capacity of milk was observed. Depletion of 20-30 % calcium from buffalo milk resulted in an increase of HCT, whereas, 40-50 % and 60-70 % calcium depletion resulted in a decrease of HCT. Removal of calcium significantly affected (p<0.05) the concentration of major minerals such as Na, K and P in milk; whereas, non-significant affect (p>0.05) was observed on trace elements (Fe, Cu and Zn). In the second phase of this study, calcium was added to buffalo milk at three different concentrations i.e. 4.0, 8.0, and 12.0 mM/ kg. Addition of calcium resulted in a progressive decrease in pH; ethanol stability; RCT; HCT and zeta potential of buffalo milk. However, firmness of rennet and acid induced gels, buffering capacity increased in milk. Increasing the level of calcium addition had no influence on apparent viscosity; size of casein micelles; colour; soluble protein content; major elements i.e. Na, K and trace minerals (Fe, Cu and Zn) in buffalo milk. The outcomes from present work will be helpful in understanding the practical consequences of manipulating calcium levels during processing of buffalo milk. In addition, the results obtained from the present work can help in developing novel and functional dairy products with calcium adjusted buffalo milk.