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Theses

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1998 - 199912000 - 20092
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Subject: Dairy Technology × Start date: 1998 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    Development and standardisation of low fat frozen dessert
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 2005) Rajesh, M B; KAU; Geevarghese, B I
    An experiment was conducted to assess the feasibility of the incorporating mango pulp to replace milk fat in the preparation of low fat frozen dessert at 50 and 100 per cent levels (treatments) with the objective of developing a low calorie, low cost frozen dessert. The physico-chemical properties, organoleptic qualities, microbiological parameters and nutritional attributes of the low fat frozen dessert were studied and compared with normal ice cream (control). It was found that replacement of milk fat with mango pulp resulted in a mix with increased specific gravity, viscosity, titratable acidity and sucrose. However, a decreasing trend was observed in pH, fat and protein but normal value was observed in total solids since figuring of mix was done accordingly. It was observed that whipping ability and overrun of treatments decreased as the replacement level of mango pulp increased. But specific gravity, weight per litre and meltdown time increased with increase in replacement level. Replacement of milk fat with mango pulp does not produce any significant difference in microbiological qualities. Energy value was also lower in treatments as compared to control. Organoleptic quality of low fat frozen desserts were comparable to normal ice cream. Cost reduction of low fat frozen dessert mixes with 50 and 100 per cent replacement were 8.15 and 10. 86 per cent respectively as compared to control.
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    ThesisItemOpen Access
    Use of coconut cream in flavoured filled yoghurt
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1998) Pandiyan, C; KAU; Geevarghese, P I
    A trial was conducted to assess the suitability of incorporating coconut fat as coconut cream in flavoured yoghurt at various levels and the properties of the product were studied. A detailed review of literature on the various physico-chernical properties of yoghurt has been presented. The treatments were divided in to TC ( control without stabiliser) T2, T3, T4,T5 (25, 50, 75 and 100 per cent replacement level of milk fat respectively using coconut cream, without stabiliser), T6, T7, T8, T9 (25, 50, 75 and 100 per cent replacement level of milk fat respectively using coconut cream, with stabiliser 0.2 per cent) and the physico - chemical, micro-biological and organoleptic properties of the treatments were studied. Experimental yoghurt mixes prepared were analysed for titratable acidity, pH and total solids. Statistical analysis revealed no significant difference between control and treatments of the above characters. No significant difference was noticed in pH and fat between the control and treatment yoghurt samples whereas a significant difference (p< 0.01) in titratable acidity, protein, NPN, curd tension and viscosity was observed between control and treatments. Protein, NPN, curd tension and viscosity showed an increasing trend with increasing level of replacement. In treatments T6, T7, T8 and T9 sodium alginate produced slight improvement in curd tension and viscosity but it was not statistically significant. Tyrosine value increased at replacement level of 50 per cent onwards as compared to control. Coliform and yeast/ mould count showed no significant difference between control and treatments. Organoleptic quality of the products revealed no significant difference between control and treatments except for body and texture scores which showed a significant (p< 0.05) difference. Stabiliser sodium alginate produced little improvement in the body and texture score but was statistically not significant as compared to their corresponding pair. The results of the experiment revealed that coconut fat can be replaced upto 100 per cent level in the yoghurt preparation with an advantage of cost saving, increased protein, NPN, curd tension and tyrosine value. Even upto 100 per cent replacement level overall total organoleptic scores were comparable with control.
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    ThesisItemOpen Access
    Survivability of microencapsulated lactobacillus acidophilus L A-5 synbiotic icecream
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 2009) Albert Arockiaraj, P; KAU; Prasad, V
    An experiment was conducted to study the efficiency of microencapsulation to improve the survivability of L. acidophilus LA-5 along with the addition of oligofructose in the formulated synbiotic ice cream. The treatment mixes and ice creams were analyzed for various properties by using standard procedures and compared with the control. It was found that addition of L. acidophilus LA-5 either in free or microencapsulated state has not affected the acidity and pH of the ice cream mix. Microencapsulation of L. acidophilus LA-5 increased the specific gravity of the ice cream mix along with addition of oligofructose. Fat, probiotic and coliform counts of the all the treatment ice cream mix were similar to that of the control. The fat content of all treatment ice creams were similar to that of their ice cream mix. Addition of free or encapsulated L. acidophilus LA-5 has not affected the overrun or whipping ability of ice cream. The pH of ice cream was significantly reduced by L. acidophilus LA-5 in free state rather than in microencapsulated state. Addition of oligofructose and low pH increased the meltdown time of ice cream. The weight per litre of ice cream increased significantly with addition of oligofructose than by addition of L. acidophilus LA-5 in both state. Fat and sugar replacers increased the specific gravity of ice cream mix, weight per litre of ice cream and reduced the whipping ability, overrun and meltdown time. Reduction in probiotic count of ice cream was more pronounced during freezing than hardening and storage. The overall probiotic count in ice cream with microencapsulated form of L. acidophilus LA-5 was significantly higher than the ice cream with free form of L. acidophilus LA-5. Low level of fat content has not affected the survivability of L. acidophilus LA-5 in low fat synbiotic ice cream. Overall sensory acceptance of ice cream with microencapsulated L. acidophilus LA-5 was similar to that of the control. Free form of L. acidophilus LA-5 caused slight acidic or sour flavour in the ice cream. Low fat synbiotic ice cream had lowest sensory acceptability. Cost of production of production of synbiotic ice cream with microencapsulated L. acidophilus LA-5 was more than the control. Addition of microencapsulated L. acidophilus LA-5 did not affect any of the technological parameters of the formulated synbiotic ice cream. Microencapsulation efficiently improved the survivability of L. acidophilus LA-5 in the ice cream and ascribed to it the status of a suitable functional food to deliver the recommended level of probiotics with very good sensory attributes to the consumer.