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Open Access
PREPARATION AND QUALITY ASSESSMENT OF SHRIKHAND BY REPLACING SUGAR WITH HONEY ADDED TULSI AND TURMERIC
(WARNER SCHOOL OF FOOD AND DAIRY TECHNOLOGY FACULTY OF ENGINEERING AND TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, ALLAHABAD, 2018) Ojha, Nidhi; Chandra, Prof. ( Dr. ) Ramesh
The present study was based to evolve “Preparation and quality assessment of shrikhand by replacing sugar with honey with added tulsi turmeric” The data collected on different aspects were tabulated & analyzed statistically using the methods of analysis of variance & critical difference. The significant & non-significant differences observed have been analyzed critically within & between the treatment combination. Awareness about nutrition in food and it promote the consumer demand for high nutritive value product. The present fact finding was carried out to valuation by the adding Tulsi and Turmeric powder as a herbal ingredients into Shrikhand by replacing sugar with honey used as sweetener in Shrikhand .With different ratio of Tulsi and Turmeric powder@ 0.3,0.4,0.5 and 0.3,0.5,0.7 and 35% honey used as sweetener. Shrikhand samples of different treatment were analyzed for fat percent lactic acid percent, protein percent,moisture, total solid percent and organoleptic charactertics like flavor, taste, appearance, consistency, color & overall acceptability and microbiological characteristics like yeast,molds, and coliform count Shrikhand contains a good amount of milk protein and phospholipids and is obtained by lactic acid fermentation and the microorganisms involved in this action are lactobacillus bulcaricus, streptococcus lactis,streptococcus diacetyl lactis and streptococcus thermophilus.The sensory evaluation revealed that 70% of the panelist extremely like T2 combination as compared T3 and T4.The samples were stored at 7 degree Celsius and sensory and microbiological activity evaluated at regular interval. This Product ie Herbal Shrikhand can be used and effective in all seasons due to the properties and characteriscts of its ingredients ieTulsi and Turmeric. Apart from these benefits, commercially this product has huge potential of getting successful as it is simple in treatment and ease of availability of ingredients and comparatively cheaper than pharmaceutical treatments & medicines.
Open Access
DEVELOPMENT OF NON DAIRY BANANA YOGHURT WITH SOY MILK, PEANUT MILK AND FINGER MILLET FLOUR
(Warner College of Dairy Technology Sam Higginbottom University of Agriculture, Technology & Sciences, ALLAHABAD, U.P.-211007, 2018) SINGH, NEHA; David, Prof. (Dr.) John
The production of non-dairy food products has been pointed out as a novel trend in the creation of functional foods. A growing number of consumers opt for plant based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance with a worldwide prevalence of 75% and cow’s milk allergy. Milk-like beverages produced from soybean and peanut are been well-known as potential nutritional substitutes in cultures where bovine milk is not available in sufficient quantity and is too expensive. Finger millet, one of the minor cereals, is the rich source of calcium and is known for a number of health benefits that are attributed to its polyphenol and dietary fiber contents. Yoghurt, a sour milk product is one of the oldest and popular foods in several parts of countries because of its therapeutic as well as nutritive value. Banana is a non-seasonal fruit that is common in the tropics. Therefore the present study was conducted for developing calcium rich non-dairy banana yoghurt for lactose intolerant people with improved sensory characteristics. Firstly, the soymilk and peanut milk was prepared by grinding soybean and peanut, respectively into a thick slurry followed by mixing it with portable water. The finger millet flour was prepared by grinding the finger millet into fine powder and fresh, fully ripe banana were blended to obtain banana pulp. To develop the standard non-dairy yoghurt appropriate proportion of soy milk and peanut milk (SM:PM) were blended in the following ratios:80:20, 60:40, 40:60 and 20:80. To each ratio of soy-peanut milk, the finger millet flour (FF) @ 5, 10 and 15 percent whereas the banana pulp (BP) @ 20, 30 and 40 percent were added along with fructose oligosaccharide and CMC each @ 0.5 percent. The different combinations of non-dairy yoghurt were prepared from the standard procedure. The control i.e. plain yoghurt was also prepared in the similar manner by inoculating the milk with yoghurt culture (NCDC-144). On the basis of physico-chemical, sensory characteristics as well as rheological properties, the four best combination (80:20 SM:PM, 15 % FF, 40 % BP; 60:40 SM:PM, 15 % FF, 40 % BP; 40:60 SM:PM, 15 % FF, 40 % BP; 20:80 SM:PM, 15 % FF, 40 % BP) were chosen which were further subjected to storage study at refrigerated condition (4+2°C) for evaluating its shelf-life. The experimental samples were then analyzed to evaluate their various quality characteristics by following the standardized method at regular day intervals of 1, 3, 5 and 7 during storage. The non-dairy yoghurt prepared from combination of 60:40 soymilk and peanut milk, 15 per cent 34 finger millet flour and 40 per cent banana pulp was found to have the good retention of color, flavour, taste and texture as well as physico-chemical characteristics when stored at 4°C for 3 days. After 7 days, there was degradation in physico-chemical and microbial characteristics of the developed product thus, making it unfit for consumption. Thus, the non-dairy yoghurt incorporated with banana pulp not only improves the compositional properties but also enhances the taste hence, giving it a delicious pleasing flavor that contains refreshing flavor of the banana and beneficial effect of yoghurt.
Open Access
STUDIES ON NUTRITIVE AND MICROBIOLOGICAL ANALYSIS OF STREET VENDED FRESH FRUIT AND VEGETABLE JUICES AND THEIR COMPARISON WITH PROCESSED JUICES
(WARNER COLLEGE OF FOOD AND DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY & SCIENCES ALLAHABAD-211007, 2018) ALEEM, SADAF; Ramteke, Prof.(Dr.) P. W.
Fresh fruit and vegetable juice samples (169) and processed fruit juices (11), viz, (71 samples of sweet lime, 40 samples of sugarcane juice, 25 mango juice samples, 22 mixed vegetable juices and 11 pineapple juice samples) were collected during the practical analysis from different carts and shops in different areas of Allahabad city. Under processed fruit juices, readily available packed samples sold under different brand names were also analysed for their sensory attributes physiochemical properties and microbial load. The juices were extracted either by manual juicer or electric juicer with minimal hygienic precautions. On analyzing the sensory evaluation of fruit juices it was found that Sweet lime, Sugar cane and Mango has the highest overall acceptability (8.00) whereas mixed vegetable juice showed the lowest value (6.33) overall acceptability in processed fruit juice sample showed that apple juice (9.00) scored highest and orange juice scored lowest value for two different brands (7.00). on analyzing the physico chemical properties of fruit juices it was observed that the highest mean percentage of moisture recorded for sugarcane juice was(90.53) which was closely followed by mixed vegetable juice (90.37). Mean TSS observed was highest in sugarcane juice (19.83) which was followed by pineapple juice (13.94) and mango juice (3.80). Titrable acidity recorded was highest in pineapple juice (1.39) and lowest in sweet lime (0.47). Mean pH recorded was highest in mixed vegetable (6.03) and the lowest in mango juice (3.84). Total sugar observed to be more in sweet lime (12.86) and mixed vegetable (12.80) and lowest in pineapple (8.89). The highest mean value for reducing sugar was recorded for pineapple juice (8.27) and lowest in sugarcane juice (3.00). Vitamin C was found to be highest in sweets lime (49.53) and lowest in sugarcane juice (1.26mg/100gm). On studying the TVC invarious fruit juices highest counts were observed in case of mango juice i.e. (18 × Mrs. Sadaf Aleem (ID. No. 09PHDFST201) PhD. Thesis Page 22 104 cfu/ml) and minimum in case ofpineapple juices (13 × 104 cfu/ml). The TVC in various processed fruit juices also showed the highest counts in mangojuices i.e. (2.00104 cfu/ml) and minimum in case of pineapple juice (0.33 × 104 cfu/ml). The TVC in fruit juices from cartsshowed highest counts in mango juice i.e. (17.75 × 104 cfu/ml) and minimum in case of mixed vegetable juice i.e. (10.66× 104 cfu/ml). On studying the TVC in fruit juice from shops highest counts were observed in mixed vegetable juice(24.43 × 104 cfu/ml) and minimum in case of pineapple juice (10.83 104 cfu/ml).
Open Access
DEVELOPMENT OF DIFFERENT FRUIT PRODUCTS FORTIFIED WITH MORINGA
(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY & SCIENCES ALLAHABAD-211007 U.P, (INDIA, 2018) RAJPUT, HRADESH; Prasad, Dr. S.G.M.
Moringa leaves, are rich in chemicals, minerals, beta-carotene and bioactive compounds, are used not only for human and animal nutrition but also in traditional medicine. The invention relates to the method for preparing different fruit products (leather, jam and jelly) fortified with moringa oleifera leaves (pkm-1), to assess the physico-chemical, phyto-chemical, sensory and microbial quality of developed different fruit products fortified with moringa oleifera leaves (pkm-1), and to find out the cost value of developed products. Fruit products (leather, jam and jelly) were prepared using standard methods with the addition of moringa oleifera leaves (pkm-1) in two different forms fresh and dry. The moringa leather was made by mixing mango pulp, sugar, citric acid and moringa leaves. Moringa leaves are added in two form fresh and dry in different combinations (5%, 10%, 15%, 20% and 25%). The leather is prepared in different combination i.e. C control (plain mango leather prepared without moringa leaves), FMLL-5%, FMLL-10%, FMLL-15%, FMLL-20%, FMLL-25%, DMLL-5%, DMLL-10% DMLL-15%, DMLL-20%, DMLL-25%. The moringa jam is made by mixing apple pulp, sugar, citric acid and moringa leaves. Moringa leaves are added in two forms fresh and dry in different combinations (5%, 10%, 15%, 20% and 25%). The jam is prepared in different combination i.e. C control (plain apple jam prepared without moringa leaves), FMLJ-5%, FMLJ-10%, FMLJ-15%, FMLJ-20%, FMLJ-25%, DMLJ-5%, DMLJ- 10% DMLJ-15%, DMLJ-20%, DMLJ-25%. The moringa jelly was made by mixing orange juice, sugar, citric acid, pectin and moringa leaves juice. Moringa leaves juice was added in different combinations (5%, 10%, 15%, 20% and 25%). The jelly was prepared in different combination i.e. C control (plain orange jelly prepared without moringa leaves juice), FMLJ- 5%, FMLJ-10%, FMLJ-15%, FMLJ-20%, FMLJ-25%. Among the different treatment combination of moringa leather and jam, using 10% level of fresh moringa leaves and 5% level of dry moring leaves, were found to be superior in terms of overall acceptability over the other treatment and combinations. Among the different treatment combination of moringa jelly, 5% and 10% fresh moringa leaves juice jelly were found to be best on the basis of sensory evaluation. Best sample were stored for 6 months of storage period. These superior samples were stored for shelf life study for 6 months of storage period, 10% level of fresh moringa leaves leather, 10% level of fresh moringa leaves jam and 5% level of fresh moringa leaves juice jelly were found to be best in terms of overall acceptability over the other combinations. at the same time 5% level of dry moring leaves leather, 5% level of dry moring leaves jam and 10% level of fresh moringa leaves juice jelly found that the value of chemical properties, antioxidant activity, total phenol content, ascorbic acid content, minerals content and antimicrobial properties were higher compared to the accepted samples. According to the investigation it was found that 10% level of fresh moringa leaves leather, 10% level of fresh moringa leaves jam and 5% level of fresh moringa leaves juice jelly are worthy for consuming. The microbial qualities for different treatment combinations were found to be satisfactory and the products were acceptable on the basis of microbial upto 6 months under storage conditions.
Open Access
EFFECT OF DIFFERENT LEVELS OF CUSTARD APPLE AND STRAWBERRY PULP FOR LOW CALORIE DIETETICS DESSERTS
(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE,TECHNOLOGY AND SCIENCES (FORMERLY ALLAHABAD AGRICULTURAL INSTITUTE) ALLAHABAD-211007, U.P (INDIA), 2018) Srivastava, PRATISTHA; David, Prof. (Dr.) John
Dessert is the culmination of the meal and no matter how good or not so good the meal was, the dessert certainly leaves the strongest impression. Desserts are one of the most widely consumed dairy products in the world. In recent years, greater consumer awareness has led to increased demand for functional and low fat foods. Therefore, need was felt to develop desserts with enhanced nutritional and chemical attributes. Custard apple or strawberry plays important role for preparing the dessert and it requires a specific approach to defining quality. The present study was “Effect of different level of custard apple and strawberry pulp for low calorie dietetic desserts, to assess the chemical ,phytochemical, and microbial quality of developed dietetics desserts ,to assess the sensory quality of developed dietetics desserts and to find out the energy value of developed desserts .The desserts was prepared using standardized skim milk 0.2% fat, 8.7% SNF, and different levels of custard apple i.e., 5%,10%,15%, and 20% respectively and four different levels of strawberry i.e., 5%,10%,15%, and 20% of the milk respectively .There are sixteen treatment combinations used in the study i.e. CIS1,C1S2,C1S3, C1S4, C2S1 ,C2S2, C2S3, C2S4, C3S1, C3S2, C3S3, C3S4, C4S1, C4S2, C4S3 and C4S4 were replicate five times. Sensory evaluation of the 80 prepared low calorie dietetics desserts was carried out by using 9-point hedonic scales. The chemical composition observed as carbohydrates content ranges from 16.4 to 23.73, protein 5.33-8.92, fat 0.18 to 0.27 ash 1.09 to 1.72 ,total solid 23.62 to 33.70, moisture 66.30 to 76.38, TSS(total soluble solids) 15.24 to 23.61, Acidity 0.15 to 0.21 , pH 4.19 to 5.47, fiber 0.69 to 2.22, and energy(kcal) 90.29 to 129.58 respectively. And the phytochemical composition observed as ascorbic acids 6.53 to 26.87mg, phenols 3.28 to 12.67, and antioxidant 7.47 to 29.72, and minerals composition of dietetics desserts calcium 211.68 to 314.40 mg, iron 0.08 to 0.34 mg respectively. Highest overall acceptability of low calorie desserts was found in C1S4, C3S4 (9.00). Among the different treatment combinations the highest flavour and taste score of (9.00) was found in C1S4, C3S4.The treatment combination C1S4, C2S4, C3S3, C3S4 were most acceptable in terms of body and texture as it has the highest score of (9). For colour and appearance the treatment combination C1S4, C2S3, C2S4, C3S3, C3S4, C4S3, C4S4 were found the most acceptable. In microbial test the yeast and mould and coli form count was found absent that experiment was conducted under hygienic condition and SPC was found to be the ranges (5.00-7.00).
Open Access
WHEY AND CEREAL BASED LOW FAT PROBIOTIC BEVERAGE
(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007, U.P. (INDIA), 2018) MORYA, SONIA; CHANDRA, RAMESH
There is an increased awareness all over the world on the potential utilization of whey, primarily because of pollution, preventive regulation, and economic conditions. Whey and whey derived products besides being an excellent nutritional ingredient have a wide ranging and excellent functional characteristics supplying flavor, texture, color and overall appearance in variety of foods. The functional attributes of whey can further be enhanced through add mixture of certain underutilize cereals, that may help to provide iron and dietary fiber in which whey is deficient. However, only limited formulated drinks have been used where underutilized millets are used but they are ethnic & home made for personal usage. It is envisaged that incorporation of underutilized cereals and fermentation with probiotic organisms are likely to enhance the functional and nutritional value of whey based beverages. Such beverages may provide necessary therapeutic benefit to the consumers in a convenient package. An attempt is therefore made to produce the nutritionally improved fermented beverage using dairy by-product, whey in conjunction with cereals and beneficial organisms that may provide health benefit to the consumer of all age group. The present study was undertaken with the objectives to develop suitable technology for preparation of whey and cereal based low fat probiotic beverage, to study the effect of level of cereal (sorghum), stabilizers and type of probiotic culture on quality of beverage developed, to evaluate physico-chemical, microbiological and sensory characteristics of developed beverage, and cost of the production. Three different species of Lactobacillus i.e., L. acidophilus, L. casei, L. rhamnosus, and three level of sorghum 2%, 2.5%, and 3% and stabilizers pectin, carboxy-methylcellulose and mixture with 0.1% level were compared to each other. Sensory evaluation of the prepared whey and cereal based low fat probiotic beverage was carried out by nine point hedonic scale with trained panel. Probiotic beverage was tested for physic-chemical analysis such as moisture fat protein carbohydrate ash dietary fibre and sedimentation. Product is tested for check the probiotic activity in terms of testing of standard plate count. AOAC methods were used for testing. . Obtained data were subjected to statistically analyzed by using Two Way ANOVA followed by factorial design (9*3) and critical difference between combinations. Amongst the different treatment combinations of low fat probiotic beverage, LAC1P3 having culture Lactobacillus acidophilus , cereal (sorghum) 2% and mixture of pectin and carboxy- methyl cellulose 0.1% was found to be superior in terms of overall acceptability in comparison to others.SPC count was highest (3.17* 107 cfu/ml) on 10th day of storage. Results show that all three microorganisms were good and can be used to prepare probiotic beverage. Cost estimation calculated and whey and cereal based low fat probiotic beverage was found so economical in comparison to its counterpart drinks available in market.
Open Access
DEVELOPMENT OF LOW GI (GLYCEMIC INDEX) HERBAL FOODS
(DEPARTMENT OF FOOD NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES ALLAHABAD-211007, 2018) SHAMIM, MOHAMMAD ZAKI; Verma, Dr. (Mrs.) Anisha
Open Access
MANUFACTURING OF HERBAL SANDESH BY INCORPORATION OF ASHWAGANDHA (Withania somnifera) AND TULSI (Ocimum sanctum)
(WARNER SCHOOL OF FOOD AND DAIRY TECHNOLOGY FACULTY OF ENGINEERING AND TECHNOLOGY SAM HIGGINBOTTOM INSTITUTE OF AGRICULTURE, TECHNOLOGY AND SCIENCES (FORMERLY ALLAHABAD AGRICULTURAL INSTITUTE) DEEMED-TO-BE- UNIVERSITY) ALLAHABAD, 2016) HUSAIN, SAIYYAD ALAMDAR; DAVID, JOHN
Sandesh is a popular Chhana based sweet. The sweet is known for its palatability and aroma. It is a good source of milk protein and fat. Sandesh was prepared under standard procedure and Ashwaghandha and Tulsi herbs were incorporated in the herbal Sandesh @ 1%, 2%, and 3% and combination of Ashwaghandha and Tulsi 2%, 3%, 4%, 5% and 6% in the form of extract in treatments. Sensory qualities of the product (Colour and Appearance, Body and Texture, Flavour and Taste) were judged by 9 point Hedonic scale. Effect of different level and herbs ratio and sensory scores for all attributes were highly acceptable for Sandesh A2B2 made with 96 % Chhana, 2.0% Ashwaghandha and 2.0% Tulsi extract. Increased levels of herbs in Herbal Sandesh A3B3 made with 94% Chhana, 3% Ashwaghandha and 3% Tulsi-3% herbs Sandesh, resulted in decrease in Flavour, Texture and overall acceptability. Chemical properties such as the products were tested to find the total solids, moisture, fat, protein, ash, carbohydrate and Nutritive value were tested. The sample (A1B0) incorporated with Ashwaghandha extract @ 1% showed promising results in the chemical properties (Total Solids -72.26%, Fat-18.58%, Protein-17.51%, Ash-1.72%, Carbohydrate-34.45%) and good Nutritive value(energy value)-375.1 Kcal/100gm was considered as best sample Sandesh among other samples. On the basis of microbiological analysis at (0,5,10,15 days) the formulated Herbal Sandesh i.e, 94 % Chhana, 3.0% Ashwaghandha and 3.0% Tulsi extract in treatment (A3B3) showed satisfactory results for SPC, Yeast & Mould and Coliform counts. As per texture profile analysis concern, addition of herbs @ 1%, 2%, 3%, 4%, 5% and 6% decreased the hardness, springiness, chewiness of Herbal Sandesh and therefore, it increased the cohesiveness of Herbal Sandesh. The result found that best hardness, springiness, chewiness of herbal Sandesh @ 1% Ashwaghandha and cohesiveness of herbal Sandesh by inclusion of Ashwaghandha @ 3% and Tulsi 3 % herbs extract respectively in selected Sandesh compared to@ 0% used of herb in Sandesh. The treatment (A3B3) showed maximum (43.8) Antioxidant activity % (DPPH assay) compared to other treatments. The cost of Herbal Sandesh (A2B2) was estimated to be Rs.254.29/kg. The shelf life of the product was considerably increased up to 15 days without any deterioration with addition of herbs.
Open Access
Development of Low-Fat Frozen Yoghurt with Incorporation of Different Fruits
(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007 (U.P), INDIA, 2016) SINGH, KANCHAN; Chandra, Ramesh
The present study on “Development of low-fat frozen yoghurt with incorporation of different fruits” consisting of 36 treatment combinations from 3 fruit ratio (5%, 10% and 15%) , 3 fruit pulps (banana, lychee and mango) and 4 fat percentage (0.5%, 1%, 1.5% and 2%) with 12 % MSNF was carried out in the Warner College of Dairy Technology, SHUATS, Allahabad. The yoghurt was prepared as per under recommended standard procedure. The milk was standardized at 0.5%, 1%, 1.5% and 2% fat with 12 % MSNF and pasteurized at 850C for 5 minutes followed by cooling at 42 to 430C. The 2% of mixed culture (Streptococcus thermophilus & Lactobacillus bulgaricus) was inoculated in the standardized milk and kept for 3-4hrs for incubation at 420C and ageing at 50C for 3-4hrs. The 3 fruit pulps (banana, lychee and mango) in 3 fruit ratio (5%, 10% and 15%) were added to the sample yoghurt. The batch freezer was used to freeze the yoghurt at -3 to -50C. The cup was used for packaging and hardening of yoghurt at -16 to -230C. Physicochemical properties (moisture, total solids, protein, acidity, carbohydrate, ash,fat and pH) and rheological properties (index of viscosity) of the product (low-fat frozen yoghurt) were determined based on one day storage. Microbial evaluation (yeast & mould count and coliform count) and sensory evaluation (colour & appearance, body & texture, flavour & taste and overall acceptability) of low-fat frozen yoghurt were determined at 1st, 7th, 14th, 21st and 28th days of storage. The low-fat frozen yoghurt containing 15% lychee pulp (F2L3) was to be the best in comparison to other treatments in overall acceptability. Further the results of current study demonstrated that the addition of fruits in the yoghurt significantly improved the quality of frozen yoghurt.

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