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ThesisItem Open Access Preparation of chhana whey beverage from goat milk using ginger extract (Zingiber officinale)(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Bansode, Shwetali Subhash; Chavan, K.R.Preparation of whey beverage from goat milk by using ginger extract was prepared from different proportion of ginger extract. The investigation was undertaken to explore the possibilities of utilizing ginger extract in chhana whey beverage manufacture to improve sensory quality of product. The obtained product was subjected for chemical analysis, organoleptic evaluation and microbial analysis. Citric acid @ 2 per cent was used to prepare chhana whey from goat milk containing 3.5 per cent fat. The range of titratable acidity for ginger whey beverage samples was 0.50, 0.52, 0.53 and 0.55 for treatments T1 T2, T3 and T4, respectively. The average acidity in treatment T4 (0.55 per cent) was found to be highest, followed by treatment T3 (0.53 per cent) and treatment T2 (0.52 per cent). and pH range for ginger whey beverage samples was 4.36, 4.35,4.34 and 4.33 per cent for treatments T1, T2, T3 and T4 respectively. The range of fat contain for ginger whey beverage samples was 0.53, 0.50, 0.47, and 0.45 and the range of protein content was 0.57, 0.58, 0.60 and 0.62. Range of moisture content of ginger whey beverage samples was 90.52, 91.50, 91.55 and 92.14 per cent. The range of total solids content for ginger whey beverage samples was found to be 8.36, 8.46, 8.51 and 9.49 per cent. The mean ash content in the ginger whey beverage samples was found to be 0.33, 0.36, 0.40 and 0.44 per cent. It was observed that as the addition of ginger extract in whey beverage, there was decrease in pH, fat and protein and increase in ash, titratable acidity, total solid and moisture. Sensory evaluation of ginger extract whey beverage was done by panel of judges on 9 point hedonic scale. T3 was most acceptable treatment followed by T2. The average coliform count of ginger whey beverage samples was found to be 0.00 cfu per g in all treatments T1, T2, T3 and T4 also the Yeast and mould count was 0.00 cfu per g for ginger whey beverage samples. The cost of production of ginger whey beverage under treatments T1, T2, T3 and T4, was ₹ 25.35, ₹ 34.54, ₹ 37.38 and ₹ 38.13 per 1 liter respectively.ThesisItem Open Access Studies on preparation of peda by using beetroot (Beta vulgaris) powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Shevale, Mohini Bhimrao; Padghan, P.V.Pedawas prepared withkhoa and beetroot powder in different proportion of 100:0(T1), 98:2(T2), 96:4(T3) and 94:6(T4),respectively. The product obtained was subjected forphysico - chemical analysis, and organoleptic evaluation by panel of judges, textural analysis and storage life evaluation.Average moisture content was found to be 18.37, 18.08, 17.38, and 17.17 per cent,mean ash content of finished product was 2.72, 2.95, 3.17 and 3.35, fat per cent in peda were found to be 18.28, 18.03, 17.73 and 17.45 per cent,protein content were found to be 14.25, 14.63, 15.03 and 15.30 per cent,average of total solids ranged between 81.77, 81.97, 82.63 and 82.82 per cent, mean carbohydrate content varied between46.13, 46.50, 46.70 and 47 per cent for T1 , T2, T3 and T4, respectively. It was found that addition of beetroot powder in peda reduces moisture and fat percentage and increases the protein, ash, carbohydrate and total solids content of peda. It was also observed that the colour and appearance score for treatment T1,T2, T3 and T4was 7.30, 7.65, 8.30 and 7.85,flavour7.30, 7.50, 8.72 and 7.07, consistency 8.00, 7.80, 7.50 and 7.10, taste 7.60, 7.85,8.80 and 7.43, overall acceptability 7.56, 7.68, 8.38 and 7.30, respectively. It was found that treatment T3 was superior for sensory evaluation as compared to other treatment combinations. Beetroot powder incorporated peda was evaluated for textural properties viz. hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness of the treatment T1 was 0.775, 1.60, 0.018,10.20, 1.83 and 26.38 for treatment T2 was 3.95, 1.52, 0.029, 12.22, 8.53 and 73.30 for treatment T3 7.90,1.50, 0.045,12.17,11.95 and 139.6 and for treatment T4 was 15.23, 1.15, 0.085, 11.60, 17.29 and 199.2, respectively. The results showed that addition of beetroot powder in peda increased the hardness, adhesiveness, gumminess and chewiness and decreased cohesiveness. It was also concluded that,addition of beetroot powder in pedaobserved less microbial count as compared to control peda. Sensory storage life of control peda was 7 days at room temperature and storage life of beetroot peda was 9 days.Texture score for beetroot peda reduced from 7 day of storage. Sensory storage life for peda at refrigerated temperature found to be 21 days. After 18 days sensory scores were reduced drastically. Beetroot peda was found to be more economical than control peda.ThesisItem Open Access Studies on development of functional properties in lassi by using aloe vera (aloe barbadensis miller) juice(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Patil, Prasad Dattatray; Padghan, P.V.The present study was planned to made a good quality lassi with addition ofaloe vera juice with treatment T1 (control), T2 (95:5), T3 (90:10) and T4 (85:15). Thefresh aloe vera was used to make aloe vera juice. The objective behind the using aloevera for present study is that it has nutritional and therapeutic values. The developedproduct was subjected for chemical and sensory evaluation attributes by panel of semiexpertjudges.Thebodyandtexturescoreoflassiwasrangedfrom8.19,8.56,8.23and7.46,colourandappearancescore8.38,8.58,8.80and7.21,flavour8.23,8.80,8.45 and7.31,taste7.78,8.26,7.75and7.69.Thescoreforacidity0.83,0.86,0.91and 1.00,pH5.48,5.38,5.34and5.32,fat3.53,3.46,3.32and3.24,ash1.48,1.53,1.59 and1.68,protein3.51,3.36,3.23and3.09,moisture89.27,89.55,90.47and90.69, total solids 10.68, 10.34, 9.82 and 9.75, total sugar 12.78, 11.13, 10.83 and 9.31viscosity28.41,28.37,27.57and27.33forthetreatmentsofT1,T2,T3andT4respectively.Thelactobacilluscountsforlassiwas1.92,1.85,1.83and1.80, Lactococcus1.91,1.84,1.82and1.78,yeastandmouldcount0.90,0.85,0.64and0.61andcoliform countswasnilforthetreatments T1,T2,T3andT4,respectively.Fromtheaboveinformationitwasconcludedthatacidity,moistureandashpercentageincreased Keywords: Lassi, aloe vera , physic-chemical, sensory, antioxidant and shelf life and pH, fat, protein, total solid, total sugar, viscosity decreases with addition of aloeverajuiceinlassi.Theantioxidantactivityoflassiwererecorded.Theaverageantioxidant score for lassi were 0.35, 0.41, 0.48 and 0.52 for treatments T1, T2, T3 andT4, respectively. As the level of aloe vera juice in lassi increased antioxidant activityof lassi increased. For the respective study all the treatments were accepted up-to 6-7days of storage condition (4-6°C). Despite this sensory score of lassi was decreasing0th to 18th day of storage condition. The score for overall acceptability for lassi were8.28,8.50,8.15 and7.68fortreatmentsT1,T2,T3andT4,respectively.Itwasconcluded that treatment T2 was superior over T1, T3 and T4 had highest score madewithaddition 5 per centaloevera juiceand 95 percent curd.ThesisItem Open Access Utilization of strawberry pulp in preparation of kulfi(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Sontakke, Mahesh Malikarjun; Narwade, S.G.Kulfi is traditional frozen dessert in South Asia, sometimes referred to as “Indian ice cream”. It is popular in India, Myanmar, Pakistan and Bangladesh, as well as the Middle East. It can be found in Indian restaurant’s around the world. Kulfi is an indigenous frozen dairy product popular in india and which resembles ice-cream. Kulfi is originating in the Indian subcontinent during the mughal era in the 16th century. It is often described as traditional Indian ice-cream. It is famous in Bangladesh, Myanmar, Nepal, Srilanka. The present investigation on “Utilization of strawberry pulp in preparation of kulfi” was undertaken during 2021-2022 at the Department of Animal Husbandry and Dairy Science, College Of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra. Result revealed that the Kulfi blended with 15 per cent strawberry pulp scored highest score for all sensory attributed as compared to control as well as kufli blended with 10 per cent, 20 per cent and 25 per cent strawberry pulp. Addition of strawberry pulp in kulfi mix increased significantly moisture content significantly in finished product compare to control. Per cent fat, protein, total solids and ash content decreased significantly in treated product as compared to control. Overall mean, acidity, pH were increased non significantly and significantly respectively. Where as pH decreased with significant effect. Cost of kulfi blended with strawberry pulp was higher than control. Thus, it can be concluded that tried strawberry pulp in this study could be successfully incorporated in kulfi mix to improve sensory attributed of the product at 15 percent level. Regarding consumer acceptability, overall 84 per cent respondents rated the product very good and excellent indicating good market potential. Though fat and protein content of kulfi blended with strawberry pulp was decreased but it doesn’t have any effect on sensory attributes of the product upto 15 per cent level. Considering value addition to product the addition of 15 percent strawberry pulp to kulfi is acceptable and finally possessing medicinal value in human health.ThesisItem Open Access Development of ambil like fermented beverage from pearl millet and milk solids(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Nakade, Swapnali Keshav; Londhe, G.K.Ambil, prepared by fermenting pearl millet flour, is a traditional popular beverage of northwestern states. Main goal of the current study was to develop a feasible procedure for an ambil-like fermented milk beverage based on pearl millet (PM) that can compete with carbonated drinks. The research was conducted in stages, such as selecting a milk solid source, determining the level, form, and stage of adding PM solids, and stabilizing the generated product in terms of sedimentation and wheying-off during storage. Both milk solids from buffalo milk and PM solids from flour made from 48-hour-germinated PM grains (FGG-48) were employed. After fermentation, FGG-48 was added to buttermilk, and the amounts of flour and water were calculated using RSM with Central Composite Rotatable Design. The most palatable product was produced with 7% flour and 70% water on a milk basis. Pectin was evaluated at various concentrations for further stability during storage, and a concentration of 0.6% pectin was chosen. Glass bottles were used to package and store the standard product, which was kept cool (5 to 7°C). The product had a seven-day shelf life.ThesisItem Open Access Studies on preparation of lassi blended with jamun powder (syzygium cumini)(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Mane, Sagar Chandrakant; Andhare, B.C.India is the world's largest milk producer , Among all the traditional products, lassi which resembles western dairy product yoghurt, is one of the most widely consumed fermented milk. Lassi is a white to creamy-white viscous liquid, with as sweetish, rich aroma and mild to high acidic taste. Lassi has valuable therapeutic properties and aids in curing gastrointestinal disorders. In recent years, a lot of interest has been generated in the development of milk products with fruits, vegetables, cereals and nuts. Incorporation of fruits and fruit products in the milk products helps to render good flavor and increases palatability and nutritive value. Lassi blended with jamun powder was prepared by using combination of parts of jamun powder with buffalo milk. The standard dahi culture was used for fermentation. The four batches of lassi were prepared from buffalo milk curd by incorporating jamun seed powder at different rates viz. T1 – Control, T2 - 99.5 parts of curd + 0.5 parts jamun powder,T3 - 99 parts of curd + 1 parts of jamun powder,T4 - 98.5 parts of curd + 1.5 parts of jamun powder. The sensory score recorded using a 9 point hedonic scale of score card of different attributes indicated that score of colour and appearance was in between 7.50 to 8.38, flavour score was ranges from 7.40 to 8.27, body and texture score ranges 7.44 to 8.32, the overall acceptability score of jamun powder lassi ranged in between 7.52 to 8.40. The lowest overall acceptability score was found in the treatment T4 (7.52) in jamun powder lassi and highest in T3 (8.87) sample. The treatment T3 (1 part of jamun powder) was found to be superior as compared to all other treatment. The chemical composition of jamun powder lassi was found that, fat content between range of 2.95 to 3.25 per cent, protein content in the range of 3.09 to 3.51 percent, moisture content 73.01 to 76.99 per cent, total solids content 23.01 to 26.99 percent, carbohydrates content 15.95 to 19.76 per cent and ash content was found in the range of 0.72 to 0.77 per cent respectively. The acidity of treatments ranges from 0.73 to 1.06 per cent and pH from 4.15 to 4.29 per cent. The total cost of buffalo milk lassi blended with different levels of jamun powder ranged between 37.83 to 40.14 Rs. and cost of the superior lassi T3 (1% jamun powder) was Rs. 39.37. The microbial analysis shows average standard plate count of fresh samples of jamun powder lassi were very less, average range of coliform count found to be nil whereas, yeast and mould count found to be in the range of 2.10 cfu per ml. to 2.25 cfu per ml and consumer acceptability of developed lassi observed that ,T3 tratement wass most acceptable by consumers.ThesisItem Open Access Studies on preparation of chakka whey beverage by using kiwi fruit (Actinidia deliciosa) pulp(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Rananavare, Ranjit Shivaji; Kamble, N.S.Chakka whey beverage prepared with kiwi fruit pulp in different proportion of 100:0(T1), 95:5(T2), 90:10(T3) and 85:15(T4), respectively. The product obtained was subjected for antioxidant properties, chemical analysis and organoleptic evaluation by panel of judges. On an average the TEAC0.422, 0.879, 1.259 and 1.515μmol/mg protein,acidity 0.62, 0.65, 0.67 and 0.70, pH content of kiwi fruit whey beverage was found to be 4.89, 4.87, 4.84 and 4.80, fat 0.43, 0.46, 0.49 and 0.53 per cent, protein 0.40, 0.43, 0.47 and 0.50 per cent, viscosity6.78, 7.00, 7.18 and 7.38cP, moisture 93.08, 92.9, 92.90 and 92.83 per cent, ash , 0.42, 0.45, 0.48 and 0.51per cent, and total solids 6.92, 7.03, 7.10 and 7.17 per cent for treatment T1, T2, T3 and T4,respectively. It was revealed that Trolox Equivalent Antioxidant Capacity (TEAC) was increased as level of kiwi fruit pulp increases in chakkawheyand also observed that, the level of kiwi fruit pulp raised the acidity, protein, total solid, ash, fat, viscosity and decreased the pH, moisture and percentage of kiwi fruit pulp blended whey beverage. It was also observed that the colour and appearance score for treatment T1, T2, T3 and T4 was 7.58, 6.78, 7.78 and 8.66, respectively. Flavour score was 5.93, 6.75, 7.94 and 8.60, respectively. Taste score was 6.36, 7.58, 8.78 and 7.47, respectively. Consistency was 7.47, 8.55, 8.91 and 8.07, respectively. Overall acceptability scores for treatment 6.84, 7.42, 8.35 and 8.20, respectively. Score for flavour, colour and appearance, taste, body and texture and overall acceptability increases at limited extent and then gradually decreased. It was also observed that, the kiwi fruit pulp has not more effect on microbial count and all microbial count range was safe for the consumption purpose. The storage period on the basis of sensory score recorded during storage period at refrigerated and room temperature was found 30 and 3 days, respectively.The cost for preparation of one lit. of kiwi fruit blended whey beverage was Rs.14.18, Rs.30.45, Rs.46.72 and Rs.63.00 for treatments T1, T2, T3 and T4, respectively. The increase in the parts of kiwi fruit pulp showed the increase in cost of production.ThesisItem Open Access Studies on preparation of paneer whey beverage using strawberry (Fragaria ananassa)(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Waychal, Sachin Namdev; Padghan, P.V.Paneer whey beverage prepared with strawberry pulp indifferent proportion of 100:0(T1), 98:6(T2), 96:8(T3) and 94:10(T4),respectively. The product obtained was subjected for antioxidant properties, chemical analysis and organoleptic evaluation by panel of judges. On an average the TEAC0.543, 1.021, 1.263 and 1.515μmol/mg protein;acidity 0.22, 0.25, 0.27 and 0.28; pH 5.76, 5.20, 5.10 and 4.99; fat 0.48, 0.47, 0.46 and 0.45 per cent; protein 0.41, 0.42, 0.43 and 0.44 per cent;viscosity7.88, 8.21, 8.32 and 8.44 cP; moisture 93.60, 93.50, 93.45 and 93.40 per cent; ash , 0.450, 0.458, 0.463 and 0.470per cent; total solids 6.40, 6.50, 6.55 and 6.60 per cent was found for treatment T1, T2, T3 and T4,respectively. It was revealed that Trolox Equivalent Antioxidant Capacity (TEAC) was increased as level of strawberry pulp increases in paneer wheybeverage and also observed that, the level of strawberry pulp raised the acidity, protein, total solid, ash, viscosity and decreased the pH, moisture, fat, and percentage of strawberry pulp blended whey beverage. It was also observed that the colour and appearance score for treatment T1, T2, T3 and T4 was 7.60, 6.80, 7.80 and 8.75, respectively. Flavour score was 5.75, 6.75, 7.95 and 8.55, respectively. Consistency was 7.70, 8.40, 8.80 and 8.00, respectively. Taste score was 6.35, 7.35, 8.90 and 7.60, respectively. Overall acceptability scores for treatment 6.85, 7.33, 8.36 and 8.23, respectively. Score for flavour, colour and appearance, taste, body and texture and overall acceptability increase at limited extent and then gradually decreased. It was also observed that, the strawberry pulp has not more effect on microbial count and all microbial count range was safe for the consumption purpose. The storage period on the basis of sensory score recorded during storage period at refrigerated and room temperature was found 30 and 2 days, respectively.ThesisItem Open Access Studies on preparation of paneer incorporated with spinach (Spinacia oleracea) powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Chaudhari, Bhushan Bapu; Kamble, N.S.The study was undertaken to prepare the paneer by using Spinach powder. The research work was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, VNMKV, Parbhani during the year 2021-22, using buffalo milkand different proportions of spinach powder. Spinach powder was the key goal of extracting and preserving the nutritional and health benefit properties of leafy spinach. Spinach is a source of research work that it is rich source of fiber, vitamins A, C, E, K, B6 and B12 along with minerals such as copper, potassium, phosphorus, zinc, folic acid, niacin and folate etc. Spinach is helpful in joint pain, urinary calculi, colds, sneezing, sore eyes, bowel discomfort, ringworm scabies, flatulence and fever. The colour and appearance score for paneer incorporated with spinach powder for treatment T1, T2, T3 and T4 was 7.75, 8.17, 8.52 and 7.68, respectively. Flavour score ranges in between 7.88 to 8.06. Body and texture score were 7.98 to 8.17. Mouthfeel score was in between 7.54 to 7.85 while overall acceptability score had ranged from 7.92 to 8.35. Almost all sensory scores for the treatment T3 were found higher than the treatments T1, T2, T3 and T4. During the work it was observed that as all the treatments were showing no such difference in colour and mouthfeel but as the parts of Spinach powder were gone on increasing in the paneer, the paneer became healthier for consumption based on health benefits but the 1.5 per cent Spinach powder had shown most effect on body and texture due to powder form which made the hard texture for that paneer. The acidity percentage was0.30, 0.36, 0.40 and 0.42 percent for the Spinach strength addedpaneer and the pH content was 5.85, 5.64, 5.51 and 5.43for the T1, T2, T3 and T4 treatments, respectively. The percentage of fat was 25.01, 25.04, 25.06 and 25.08, and the percentage of protein was 17.98, 18.13, 18.24 and 18.41 for the Spinach added paneer with treatments T1, T2, T3 and T4, respectively. The percentage of moisture was 70.81, 66.69, 65.36 and 65.17, and the percentage of total solids was 27.71, 31.78, 33.05 and 33.16 for the treatments T1, T2, T3 and T4, respectively for the Spinach powder addedpaneer. For treatments T1, T2, T3 and T4 the ash percentage of added spinachpaneer was 1.48, 1.53, 1.59 and 1.68, respectively. It was found that as the proportion of Spinach powder increased acidity, fat, ash, protein and total solids were also increased while decrease in pH and moisture content of paneer were decreased. The hardness of developed paneer were 6.89, 5.47, 4.06 and 2.33 for treatments T1, T2, T3 and T4, respectively. Cohesiveness scores for treatmentsT1, T2, T3 and T4of preparedpaneerwere 0.38, 0.58, 0.81 and 1.31, respectively. Elasticity for spinach powder added paneerwere 0.91, 1.02, 1.05 and 1.22 for treatments T1, T2, T3 and T4, respectively. Gumminess score for treatments of developed paneerwere 2.50, 2.68, 3.15 and 3.24, respectively. The chewiness score for prepared paneerwere 2.28, 3.19, 3.42 and 3.66 for treatments T1, T2, T3 and T4, respectively.This result cleared that hardness of spinach powder added paneer were decreased from treatment T1 to T2 while scores for cohesiveness, elasticity, gumminess and chewiness increased from treatment T1 to T2.For treatments T1, T2, T3 and T4 the cost of preparing a total of 1 kilogram of prepared paneer was Rs. 334.4, Rs. 333.7, Rs.333.0 and Rs. 332.4, respectively. The overall acceptability scores on 0th day for treatments were 7.93, 8.14, 8.34 and 7.91for treatments T1, T2, T3 and T4, respectively 4ºC but then there was some decrease in the consistency of spinach added paneer as the overall acceptability scores for treatments T1, T2, T3 and T4 as to 6.0, 5.89, 5.95 and 5.78 on 9th day at refrigeration temperature of 4ºC. All treatments were found to be suitable in refrigeration conditions for up to 9th days of storage.It was found that the sensory score was in declining order from day 0th to 9th day of the storage period. The increased microbial growth of the developed paneerwas the key causes of the decrease in shelf life.The 1.5 per cent Spinach powder paneer was perfect in its body and texture and also can be preferred for nutritional and health purpose. Therefore the adding of 1 per cent Spinach powder in milk for preparation of paneer is acceptable,comparatively cheaper and adaptable as far as processing technology is concerned.
