Thesis
Browse
Browsing Thesis by Subject "Dairy Chemistry"
Now showing 1 - 18 of 52
Results Per Page
Sort Options
ThesisItem Open Access DEVELOPMENT OF WHEY BEVERAGE(Kolkata, 1995) Mandal, Rajib Lochan; Bandopadhyay, Dr. A. K.; Ghatak, Dr. P. K.; Kuila, Dr. R. K.ThesisItem Open Access EFFECT OF ADDING APPLE AND AMLA JUICE ON ANTIOXIDANT PROPERTY OF CARBONATED WHEY BEVERAGE(Kolkata, 2014) Tanti, Projesh Pritham; Ray, Dr. P. R.; Bharti, Dr. Binod; Ghatak, Dr. P. K.; Maity, Dr. T. K.; Gangopadhyay, Dr. S. K.ThesisItem Open Access EFFECT OF ADDITION OF PALM OIL, RAPESEED OIL AND SOYABEAN OIL ON REICHERT MEISSL VALUE OF COW MILK FAT(Kolkata, 2016) Pradhan, Pratigya; Ray, Dr. P. R.; Ghatak, Dr. P. K.; Maity, Dr. T. K.; Sanyal, Dr. M. K.; Bag, Dr. S. K.ThesisItem Open Access EFFECT OF CERTAIN TREATMENTS ON LIPOLYSIS IN MILK(Kolkata, 2003) Chatterjee, Krishnendu; Ghatak, Dr. P. K.; Ghosh, Dr. S. C.; Bandyopadhyay, Dr. A. K.; Paul, Dr. S. C.; Maity, Dr. T. K.ThesisItem Open Access EFFECT OF LACTOPEROXIOASE / THIOCYANATE / HYDROGEN PEROXIDE SYSTEM ON THE KEEPING QUALITY OF PASTEURIZED MILK STORED AT REFRIGERATED CONDITION(Kolkata, 1998) Pal, Rana; Ghatak, Dr. P. K.; Bandyopadhyay, Dr. A. K.; Misra, Dr. A. K.ThesisItem Open Access EFFECT OF MICROWAVE TREATMENT OF MILK ON ITS PHYSICO-CHEMICAL ATTRIBUTES(Kolkata, 2002) Bhattacharjee, Subhra; Ghatak, Dr. P. K.; Ghosh, Dr. S. C.; Bandyopadhyay, Dr. A. K.; Misra, Dr. A. K.ThesisItem Open Access EFFECT OF STERILIZATION ON THE QUALITY OF GOAT MILK DURING STORAGE(Kolkata, 2002) Biswas, Ananya Coomar; Bandyopadhyay, Dr. A. K.; Sarkar, Dr. S. P.; Ray, Dr. P. R.ThesisItem Open Access Evaluation of Anti-oxidant Activity Of Herbal Lassi(Kolkata, 2015) Maji, Soma; Ray, Dr. P. R.; Chakraborty, Dr. Chaitali; Ghatak, Dr. P. K.; Sanyal, Dr. M. K.; Bag, Dr. S. K.ThesisItem Open Access Evaluation of Physico-Chemical Characteristics and Antioxidant Potential of Lassi(West Bengal University of Animal & Fishery Sciences, Kolkata, 2023) ROY, TRISHA; Ray, P.R.; Ghatak, P.; Bag, S.K.; Haldar, Lopamudra; Chakraborty, Chaitali; Roy, KuntalLassi is a popular traditional fermented dairy product which possesses various functional properties and it is also known for its health beneficial effects and is established as dietary adjuncts. It is mainly dahi (yoghurt) based drink, consumed in South Asian region. Lassi has lot of variation in their preparation method. A study carried out to evaluate physico-chemical characteristics, chemical quality and antioxidative property of five types of different lassi samples were collected from the market of West Bengal. Lassi samples fortified with fermented, non-fermented whey along with control (without addition of whey) were collected from Experimental Learning Unit (ELU), Students Dairy, Mohanpur Nadia, West Bengal and analyzed for physico-chemical characteristics and antioxidant activity during storage at 7±2℃. Physico-chemical analysis revealed a lot of variations in the constituents of lassi samples collected from West Bengal Market and whey fortified lassi sample collected from ELU (Experimental Learning Unit) Student Dairy, Mohanpur, Nadia. The average fat, protein, ash, total solids, sucrose, pH and titratable acidity, Tyrosine value of the market samples were found to be in the range between 1.21±0.01% to 2.12±0.01%, 1.29±0.01% to 2.36±0.02%, 0.43±0.01% to 0.67±0.01%, 18.95±0.05% to 20.92±0.01% , 10.43±0.01% to 11.91±0.02% , 4.13±0.05 to 4.44±0.04, 0.43±0.01% LA to 0.57±0.02%, 3.80±0.12 mg/100ml to 5.34±0.04 mg/100ml, respectively. The average value of fat, protein, ash, total solid, sucrose, pH and titratable acidity content fermented whey fortified lassi was 1.85±0.03%, 2.25±0.01%, 0.35±0.01%, 20.50±0.02%, 11.28±0.07%, 4.29±0.04 and 0.59±0.01%, respectively. The antioxidant activity of market lassi sample as determined by ABTS and DPPH were ranged between 73.98±4.62 to 99.16±7.11 μM ABTS absorbed in terms of TEAC and 9.12±0.54 to15.60±0.09 % inhibition, respectively. The antioxidant activity of fermented and non-fermented whey fortified samples were found to be 67.01±1.10, 44.61±1.49 μM ABTS absorbed in terms of TEAC, respectively at 7th day of storage. The antioxidant activity by DPPH method was found to be 15.90±0.08 and 15.63±0.03 % inhibition at 7th day of storage. The tyrosine value was increased to be 4.88±0.04, 4.29±0.03 mg/100 mL for fermented and non-fermented whey fortified samples, respectively at 7th day of storage. The peroxide value was increased to 0.52±0.02, 0.48±0.02 mEq/kg of fat for fermented and non-fermented whey fortified samples, respectively at 7th day of storage.ThesisItem Open Access Fortification of youghurt with nano zinc particles and its effect on shelf life and anti-oxidative properties(Kolkata, 2018) Karmakar, Payel; Ray, Prof. P. R.; Ghatak, Pijuskanti; Chakraborty, Dr. C.; Haldar, Dr. L.; Debnath, Dr. A.; Chatarjee, Dr. P. N.ThesisItem Open Access HEAT STABILITY OF BUFFALO MILK AS AFFECTED BY PHOSPHATE SALT ADDITION AND ITS RELATION WITH SOME PHISICO-CHEMICAL ATTRIBUTES(Kolkata, 1991) Khan, Subhas Chandra; Ghatak, Dr. P. K.; Bandyopadhyay, Dr. A. K.; Chakraborty, Dr. S. R.; Misra, Dr. A. K.ThesisItem Open Access HEAT STABILITY OF GOAT MILK AS AFFECTED BY THE ADDITION OF 2-DEOXYRIBOSE AND UREA AND ITS RELATION WITH SOME PHYSICO-CHEMICAL ATTRIBUTES(Kolkata, 1991) Mukherjee, Dipen; Ghatak, Dr. P. K.; Bandyopadhyay, Dr. A. K.; Misra, Dr. A. K.ThesisItem Open Access INFLUENCE OF ADDED PRESERVATIVES ON THE PHYSICO-CHEMICAL PARAMETERS OF MILK DURING STORAGE(Kolkata, 1993) Karmakar, Balaka; Ghatak, Dr. P. K.; Bandyopadhyay, Dr. A. K.; Kuila, Dr. R. K.ThesisItem Open Access PHYSICO-CHEMICAL AND SENSORY DUALITY OF SOY BASED STERILIZED FLAVOURED MILK DURING ITS MANUFACTURING AND STORAGE(Kolkata, 1995) GHOSH, GANESH; Gh6tak, Dr. P.K; Bandyopadhyay, A.K; Sarkar, S.PThesisItem Open Access PHYSICO-CHEMICAL AND SENSORY DUALITY OF SOY BASED STERILIZED FLAVOURED MILK DURING ITS MANUFACTURING AND STORAGE(Kolkata, 1995) Ghosh, Ganesh; Ghatak, Dr. P. K.; Bandyopadhyay, Dr. A. K.; Sarkar, Dr. S. P.ThesisItem Open Access PREPARATION AND QUALITY EVALUTION OF MANGO LASSI(Kolkata, 2010) Kumar, Manish; Bandhopadhyay, Dr. A. K.; Chakraborty, Dr. Chaitali; Ghatak, Dr. P. K.; Gangopadhyay, Dr. S. K.; Maity, Dr. T. K.ThesisItem Open Access PREPARATION Of PROTEIN ENRICHED WHEY BEVERAGE FROM CHHANA WHEY(Kolkata, 1999) Das, Shiladitya; Ghatak, Dr. P. K.; Singh, Dr. Ajit; Bandopadhyaya, Dr. A. K.; Sarkar, Dr. S. P.ThesisItem Open Access PREPARATION OF WHEY DRINK ENRICHED WITH CARROT JUICE(Kolkata, 2012) Kumar, Manish; Bandyopadhyay, Dr. A. K.; Chouhan, Dr. Anil; Ghatak, Dr. P. K.; Misra, Dr. A. K.; Gangopadhyay, Dr. S. K.
- «
- 1 (current)
- 2
- 3
- »