Thumbnail Image

Thesis

Browse

2008 - 200932010 - 20171
Reset filters
Subject: Dairy Technology × Start date: 2008 ×
Reset filters

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    ThesisItemOpen Access
    PROCESS OPTIMISATION AND SHELF LIFE STUDY OF LOW CALORIE LASSI ADDED WITH CARDAMOM
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2017-08) BRAHAMANI, DUGGINAPALLI; KOTILINGA REDDY, Y(MAJOR); VIJAYA GEETHA, V; NAGESWARA RAO, K
    ABSTRACT: Lassi is the one among the most popular dairy beverages of India. Many people are aware of the possible link between sugar intake and obesity, while seriously attempting to control their body weight. The food industry has responded to this trend by utilizing low calorie sweeteners. Hence, there is need to develop lassi with low calorie sweeteners which carry health benefits when consumed by diabetic and dietetic people. Satisfactory quality lassi was prepared using low calorie sweeteners with addition of bulking agent (sorbitol) and cardamom in the present investigation. The method of manufacture of lassi using low calorie sweeteners including bulking agent with sorbitol was standardized. Two low calorie sweeteners were added at three different levels to the lassi to select the appropriate level of sweeteners i.e. aspartame was added at 80, 90 and 100 ppm, and sucralose at 20, 25 and 30 ppm levels by total replacement of sugar. The artificial sweeteners added to lassi was compared with control containing sugar. Based on the physico-chemical and sensory quality parameters aspartame with 90 ppm and sucralose with 25 ppm are found to be the best when compared to the other levels and almost similar to the control. After selecting the suitable sweeteners level, bulking agent (sorbtiol) was added at three different levels i.e. 7, 7.5 and 8.0 % respectively to achieve the mouth feel of the product as comparable to that of control. It was found that 7.5% sorbitol level is suitable as compared to the others with respect to physico-chemcial and sensory evaluation. The low calorie lassi was prepared with sucralose 25 ppm plus 7.5 % sorbitol and aspartame 90 ppm plus 7.5% sorbtiol respectively are added with cardamom to study the shelf-life of the product during the storage period. Cardamom was added to the low calorie lassi in three different levels 0.1, 0.15 and 0.2 % respectively. The lassi samples were stored at refrigeration temperature and examined for the physico-chemical changes, microbiological quality and sensory quality for 3 days intervals till the product found to be sour. During the storage period the control sample made without cardamom and 0.1% cardamom added samples were found to be sour and reported to have lower pH, flavor scores correspondingly with higher titratable acidity by the end of 12 days of storage. Further, 0.15% cardamom added lassi samples were found to be sour at 15 days. However, the 0.20% cardamom added samples were still found to be acceptable even at 15 days of storage period.
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON PRODUCTION OF STERILIZED FLAVOURED MILK WITH LOW CALORIE SWEETENERS
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI-517 502, ANDHRA PRADESH., 2008-10) NATRAJ KUMAR, BHOOMENI; KOTILINGA REDDY, Y (Major); PADMANABHA REDDY, V; SANKARA REDDY, I
    ABSTRACT : Sterilized flavoured milk is the one among the most popular dairy beverages of India. Many people are aware of the possible link between sugar intake and obesity while seriously attempting to control their body weight. The food industry has responded to this trend by utilizing low calorie sweeteners. Hence, there is need to develop sterilized flavoured milk with low calorie sweeteners which carry health benefits when consumed by diabetic and dietetic people. Satisfactory quality sterilized flavoured milks were prepared using low calorie sweeteners with addition of bulking agent (sorbitol) in the present investigation. The method of manufacture of sterilized flavoured milk using low calorie sweeteners including bulking agent with sorbitol was standardized. Sterilized flavoured milk was prepared with addition of low calorie sweeteners milk with three fat levels with 0.5, 1.0 and 1.5% respectively to select the suitable fat level. Three low calorie sweeteners were added at three different levels to the sterilized flavoured milk with 1.5% milk fat to select the appropriate level of sweeteners i.e. aspartame was added at 800, 900 and 1000ppm, saccharin and sucralose at 75, 100 and 125ppm levels. After selecting the suitable sweeteners level, bulking agent with sorbtiol was added at three different levels i.e. 7.5, 8.0 and 8.5% respectively to achieve the mouth feel of the product. After selecting the sweetener and sorbitol levels, sterilized flavoured milk was prepared with 1.5% fat milk added with aspartame 1000ppm plus 8.0% sorbitol, saccharin 75ppm plus 8.5% sorbitol level and sucralose 75ppm plus 8.0% sorbtiol level respectively and kept for storage studies. Sterilized flavoured milk made with aspartame sweetener was acceptable up to 30 days. Sterilized flavoured milks made with saccharin and sucralose sweeteners were acceptable up to 105 and 120 days of storage at room temperature. The cost formulations of one liter sterilized flavoured milk with aspartame, saccharin and sucralose sweeteners were Rs. 29.16, 24.61 and 25.33 respectively. The cost production of sterilized flavoured milks made with low calorie sweeteners including bulking agent (sorbitol) was found to be high against a cost of Rs. 20.44 for control sterilized flavoured milk. The high cost of sterilized flavoured milks made with low calorie sweeteners including bulking agent (sorbitol) may not deter its consumption because of the health advantage of sweeteners for diabetic and dietetic people.
  • Thumbnail Image
    ThesisItemOpen Access
    TECHNOLOGICAL INNOVATIONS FOR PRODUCTION OF STERILIZED HERBAL FLAVOURED MILK
    (SRI VENKATESWARA VETERINARY UNIVERSITY ,TIRUPATI-517 502, A.P., 2008-03) SATYANARAYANA, M.A.V; RANGANADHAM, M (Major); SANKARA REDDY, I; MOORTHY, P.R.S
    ABSTRACT : Sterilized flavoured milk is the one among the most popular dairy beverages of India. Flavoured milk is preferred by the children world wide because of its pleasing flavour. Use of artificial colours and flavours may harm the health of children or young who are the main consumers of flavoured milk. Hence, there is a need to develop flavoured milk with natural colours and flavours extracted from plants and herbs. These natural colours and flavours are not only nutritious but also carry some health benefits when consumed. In the present investigation the method of manufacture of sarsaparilla / cinnamon / cardamom herbal sterilized flavoured milk using three natural colour extracts from beetroot, carrot and turmeric was standardized. Satisfactory quality herbal sterilized flavoured milk can be prepared from 2% fat milk added with 9% sugar. Satisfactory quality sterilized flavoured milk was prepared using herbal flavours and natural colours. The quality of sterilized cardamom flavoured milk was superior even to control and among the three colourants, carrot was most acceptable. Sterilized cardamom flavoured milk with three added natural colours can be stored up to 180 days. Sterilized sarsaparilla flavoured milk with added three colour extract up to 135 days, while sterilized cinnamon flavoured milk added with three colours extracts was moderately acceptable up to 3 months at room temperature. The cost of formulations of one liter sterilized sarsaparilla flavoured milk beetroot, carrot and turmeric colour extracts was Rs.15.66, 18.36, 16.73 respectively. Similarly the cost of sterilized cinnamon flavoured milk was Rs.14.83, 17.53, 15.33 for beetroot, carrot and turmeric colours added flavoured milks. The cost of sterilized cardamom flavoured milk was Rs.13.79, 16.49, 14.59 for beetroot, carrot and turmeric added flavoured milks. The cost of production of herbal sterilized flavoured milks was found to be high against a cost of Rs.10.80 for control sterilized flavoured milk prepared using artificial colours and flavours. The high cost of sterilized herbal flavoured milks may not deter its consumption because of the nutritional and health advantage of herbal flavoured milks and changing trends of preferences of consumers for more natural products.
  • Thumbnail Image
    ThesisItemOpen Access
    PREPARATION OF SOY BASED DIABETIC FROZEN DESSERT
    (SRI VENKATESWARA VETERINARY UNIVERSITY , TIRUPATI – 517 502, 2008-02) NANDA KUMARI, K; KOTILINGA REDDY, Y(Major); SHANKAR REDDY, I; RAVI KUMAR, S
    ABSTRACT : Substantial proportion of world population is unable to consume ice cream even though they have desire to consume because of its sugar content, which may lead to health disorders in diabetic people and over weight individuals. As such an attempt has been made in the present study to develop a value added soy based diabetic frozen dessert, with a chocolate flavour. In order to prepare soy based frozen dessert defatted soy flour was used to partially replace the skim milk solids at different levels as 20, 30 and 40 per cent level. Cocoa powder at the rate of 1.5 per cent is used to mask the slight beany flavour of soy based frozen dessert. The influence of the different levels of DSF on the physico-chemical and sensory properties was studied. The frozen dessert with 30 per cent DSF to replace SMP was selected for further study. To produce diabetic frozen dessert sugar substitutes as aspartame, saccharin with sorbitol base were added separately to the soy frozen dessert mix. The effect of sugar replacers on physico-chemical and sensory quality of frozen dessert was studied. A significant reduction in total solids content and melting resistance were observed. However, the total solid content and melting resistance were sufficiently higher than the acceptable total solids content and melting resistance of normal frozen dessert. The frozen dessert prepared with saccharin, aspartame with sorbitol base had a minimum requirements as normal ice cream. In conclusion it could be said that it is possible to prepare a value added soy based frozen dessert with the incorporation of 30 per cent DSF for replacing SMP and it could improve melting resistance of the product considerably. The sensory evaluation of the soy based frozen dessert revealed that the product is comparable to the control frozen dessert. Coco powder had improved the sensory acceptability of the frozen dessert by enhancing the flavour of frozen dessert. It is also possible to prepare soy based diabetic frozen dessert with chocolate flavour replacing sugar with sugar substitutes. The product obtained had acceptable sensory attributes as well as it would helpful to the consumers who are diabetics obese and health conscious.