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2017 - 20196
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Subject: Dairy Technology ×

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Now showing 1 - 6 of 6
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    ThesisItemOpen Access
    Process optimization of Herbal sweet curd by incorporating Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) powder
    (WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ, ALLAHABAD., 2019) SINGH, RAJVIR; David, Prof. ( Dr.) John
    The present investigation is an attempt to formulate medicinal plant extract in different ratio with the added health benefit and medicinal property. The product has high market demand though in confined area, still dairy plants have not been able to initiate the production of medicated sweet curd on industrial scale. A study was conducted to develop herbal sweet curd is a traditional Indian fermented fresh milk product prepared from partially concentrated sweetened milk easily digested, and is a rich source of carbohydrates, protein, fat, vitamins, calcium, and phosphorus, as milk protein, fat, and lactose components undergo partial hydrolysis during fermentation, In this research addition of Ashwagandha and Bramhi extract in different ratio also influence its medicinal property, which is useful for patient as a anti-aging, anti oxidant and anti cancer etc. Mishti Doi is traditionally prepared from cow milk or buffalo milk or a combination thereof Cane sugar is mixed in the whole milk and the filtered mix is allowed to simmer at 60-700C in iron Karahi. The prolonged heat treatment causes concentration of milk (volume reduced to 60-70 per cent of the original volume) and development of characteristic cooked flavour and brown colour. The concentrated mix is cooled and transferred in earthen pots and inoculated with the previous day's product. It is incubated at room temperature for 15-16 hours. Organoleptic evaluation show that herbal sweet curd of B3A3 Ashwagandha powder and Brahmi powder prepared from whole milk having 6% fat and 9% SNF with addition of 6% sugar and 2.5% culture found to be more acceptable samples with good colour flavor, aroma, taste, mouth feel and overall acceptability. The chemical properties of different treatments of product varied to great extent microbiological were found to be satisfactory, whereas the prepare herbal sweet curd was acceptable on the basis of microbioal load.
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    ThesisItemOpen Access
    Studies on quality parameters of Shrikhand prepared by using kiwi fruit pulp
    (WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGIONBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY & SCIENCES, Prayagraj – 211007 (Uttar Prades, 2019) KUSHWAHA, SHASHIKANT; SHUKLA, Dr. SANGEETA
    Shrikhand is a popular Indian dessert by fermentation of milk. In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for fermented foods. Keeping this in view, industry is forced to bring fermented products in the market with acceptable sensory characteristics. The present investigation was made with an attempt to develop an Kiwi fruit pulp Shrikhand. For control milk was standardized to 4.5 milk fat, 8.5 % SNF, 35% sugar .Treatment T1, T2, and T3 was standardized to 4.5% fat and 8.5% addition of Kiwi fruit pulp 3%, 6% and 9%. Physico- chemical analysis fat percentage, protein, carbohydrate, moisture, total solid, acidity, ash and Organoleptic characteristics like (colour and appearance, Consistency, Flavour and taste, over all acceptability) by trained panelist using 9 point hedonic scale. The microbiological analysis was performed to study the consumption quality of the manufactured Kiwi fruit pulp Shrikhand. Coli form Count was found nil indicating that the product is safe for consumption. The test results revealed less than 100/g (standard value) negative coli form test when compared with the PFA standards. Thus as for as product acceptability judged by Organoleptic evaluation and therapeutic value is concern, the treatment can be rated as T2> T0> T1> T3.
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    ThesisItemOpen Access
    Process standardization for preparation of mawa mishri ladoo.
    (WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES (FORMERLY ALLAHABAD AGRICULTURAL UNIVERSITY) PRAYAGRAJ, U.P.-211007, 2019) Gupta, KRISHNA; Rani, Dr. Rekha
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    ThesisItemOpen Access
    “Efficacy of Fruit Pomace and Bura (Khandsari) in the Manufacturing of Value Added Kulfi
    (WARNER COLLEGE OF DAIRY TECHONOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ (UP) -211007, 2019) SIDDHU, DUSHYANT; Broadway, Prof. (Dr.) A. A.
    Kulfi is a popular frozen dessert of Indian origin produced by freezing a mix obtained from concentration of milk and sweetener. Although quite similar to ice-cream, it is denser and creamier. It is available in a variety of flavors and relished by people of all age groups. The basic ingredients of Kulfi consist of ice, milk, water and sugars. In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. The present investigation was made with an attempt to develop a nutrition enriched dietetic Kulfi by addition of different fruit pomace powder (pineapple, orange and pomegranate) powder @ 3%, 4%, 5%, and bura as a sweetener and evaluate the effect on nutritional quality. The Kulfi samples of different treatments were analyzed for physico- chemical properties, organoleptic quality (colour and appearance, body and texture, flavour and taste, melting resistance) and also analyze its microbiological quality. The product acceptability as per judge‘s opinion (using 9 point hedonic scale) was rated. The study shows significant effect of treatment i.e fruit pomace and bura on body and texture, flavour and taste of dietetic Kulfi, and low significant effect of treatment was found on colour and appearance and Melting resistance. The fruit pomace and bura enriched dietetic Kulfi has a wider scope in the market as per as health and nutritional quality is concerned. Therefore, it may be suggested that the product was as good as control.
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    ThesisItemOpen Access
    PREPARATION AND QUALITY ASSESSMENT OF PROBIOTIC HERBAL YOGHURT THESIS
    (WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCE, ALLAHABAD -211007, U. P.(INDIA), 2018) Simon, H. P.; Chandra, Prof. (Dr.) Ramesh
    The research was conducted to determine with the title “Preparation and quality assessment of probiotic herbal yoghurt” to develop suitable technology for the preparation of probiotic herbal yoghurt, to access the feasibility of using 2 different herbals i.e. Zinger officinale and Allium sativum and standard milk for the preparation of probiotic herbal yoghurt, to evaluate the organoleptic, microbiological, and physiochemical quality of probiotic herbal yoghurt different herbs i.e. Zinger officinale and Allium sativum in four different concentration 1.0, 1.5 and 0.2, 0.4, respectively and standard milk was used in present study. 1+16 treatments combination used in study i.e. T0, T1, T2, T3, T4, T5, T6, T7, T8, T9,T10, T11, T12, T13, T14, T15, T16, were replicated four times sensory evaluation of the sixty four prepared probiotic herbal yoghurt was carried out by using 9 point hedonic scale. prepared probiotic herbal yoghurt was tested for fat, protein, carbohydrates, ash, moisture, and acidity for 3 days interval. Standard plate count, yeast and mould count, Coliform counts, Body and texture, Colour and appearance, Flavor and taste , Consistency, Cohesiveness, Index of viscocity, the data obtained statistically using the method of analysis of variance and critical difference between treatment combination. The highest average value of acidity at 15 days content was obtained in the treatment T0 (1.87) whereas lowest value of acidity at 15 days content was obtained in the treatment T4 (1.48).The highest average value of SPC at 15 days was obtained in the treatment T0 (40.00). Whereas lowest value of SPC at 15 days was obtained in the treatment T8 (27.25).The highest average value of index of viscosity content was obtained in the treatment T14 (14.52) whereas lowest value of index of viscosity content was obtained in the treatment T11 (14.30).The highest average value of yeast and mold count at 15 days was obtained in the treatment T0 Control(5.25). Whereas lowest value of yeast and mold count at 15 days was obtained in the treatment T2 (1.50).Highest colour and appearance, flavor and taste , body and texture and overall acceptability of probiotic was found in T15 Ga= 0.2% garlic extract +St.thermophillus + L.rhamnosus 1:2@ 2%.
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    ThesisItemOpen Access
    “DEVELOPMENT OF FUNCTIONAL TABLE SPREAD THROUGH INCORPORATION OF SOYA AND GROUNDNUT PROTEIN”
    (2017) WILSON, IVAN
    During recent years consumers have become more concerned about health and healthy products. With paucity of time more and more of convenience foods are in demand. The use of bread has increased in the past, thus increasing the market for table spreads as convenience foods, several kinds of spreadable products has been introduced for convenience of consumers. The present research work was conducted with an objective a develop table spread made by vegetable protein. Soya protein isolate and groundnut protein isolate were taken as a source for vegetable protein .the spread was optimized according to its physiochemical, sensory and microbial parameters. There were thirty two treatments and each were replicated five times .Soya protein Isolate and groundnut protein isolate was incorporated in two levels (7% ,9%) , Glycerol monostearate and lecithin were also incorporated in two levels (0.3 %,0.6%),sun fiber was incorporated in levels (4% ,6%).These treatments were then tested on the basis of there physicochemical and sensory parameters .two products emerged as optimized product each from groundnut spread and soya spread.S2G2F1 containing 9% soya protein isolate,0.6% glycerol monosteareate,and 4 % sun fiber .g2G2 F1 containing 9% groundnut protein isolate,0.6% glycerol monosteareate,and 4 % sun fiber. These products were then tested for shelf life stability for a period of 90 days .It was found that both the products were shelf stable till 60 days