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Subject: Dairy Chemistry ×

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    ThesisItemOpen Access
    “Preparation of kulfi with incorporation of tender coconut (Cocos nucifera L.) flesh (malai)”
    (dbskkv., Dapoli, 2019) Samant, Sneha Purushottam; Dandekar, V. S.
    Kulfi is a popular frozen dairy dessert from Indian sub-continent. It has similarities to ice-cream in appearance and taste. The condensed milk is used for manufacturing of kulfi. Kulfi comes in various flavours, the more traditional one are cream (malai), rose, mango, cardamom, saffron and pistachio. Besides being delicious, kulfi is highly nutritious product. Coconut (Cocos nucifera L.) is an important horticultural crop of Konkan region of Maharashtra. In all coconut growing areas, a portion of coconut is harvested at the tender stage for the use of tender coconut water as beverage or for the meat purpose. Tender coconut is rich in fats, proteins, minerals and vitamins B, C and E. Thus considering nutritive value and rich taste of tender coconut flesh, it was incorporated in kulfi mix, to have a novelty product. In present study, tender coconut flesh was added in kulfi at different levels. Sugar was added at the rate of 15 per cent and fresh cream 12 per cent, of unsweetened condensed milk for all treatments. Tender coconut flesh was added at different levels viz. 5, 10, 15, 20 and 25 per cent of mixture. From the results of present investigation, it may be concluded that tender coconut flesh can be successfully utilized for preparation of kulfi. Addition of tender coconut flesh in kulfi improved sensory quality and acceptability of product. The most acceptable quality kulfi can be prepared by using tender coconut pulp at the rate 20 per cent of kulfi mix. It contained total solids, fat, protein, sugar, ash and titratable acidity as 38.51, 11.37, 5.93, 18.01, 1.08 and 0.159 per cent respectively.
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    ThesisItemOpen Access
    PREPARATION OF LOW FAT LASSI BY INCORPORATION OF LEMON GRASS ( Cymbopogon citratus L.) EXTRACT
    (DBSKKV DAPOLI, 2015-04) MULE, SACHIN MADHUKAR; Joshi, S.V.
    3.3 Lassi preparation Lassi was prepared as per the procedure described by Kadlag (1982) with partial modifications while mixing lemon grass extract. Flow Diagram Buffalo whole milk Separation Skim milk Pasteurization (80°C/10 min.) Cooling (37°C) Inoculation (1%) Incubation (overnight at ambient temp.) Cooling of curd in refrigerator (2-3 hours) Breaking of coagulum and sampling Addition of cane sugar (16%) Hand mixing Addition of lemon grass extract as per treatment Addition of salts (1-2%) Mixing cum churning in mixer Lemon grass lassi 47 .3.4 Treatments T0 - No lemon grass extract (Control) T1 - Addition of lemon grass extract @ 2.5 per cent of plain lassi (W/w) T2 - Addition of lemon grass extract @ 5.0 per cent of plain lassi (W/w) T3 - Addition of lemon grass extract @ 7.5 per cent of plain lassi (W/w) T4 - Addition of lemon grass extract @ 10.0 per cent of plain lassi (W/w) 3.5 Replications The trial was conducted with six replications. 3.6 Analytical procedures 3.6.1 Skim milk 3.6.1.1 Fat The fat content in milk was determined by Gerber method as described in IS: 1224 (Part-I), 1977. 3.6.1.2 Total solids The total solids content was determined by Gravimetric method as per IS: 1479 (Part-II), 1961. 3.6.1.3 Protein The protein was determined by estimating the per cent nitrogen by MicroKjeldhal method as recommend in IS: 1479 (Part- II), 1961. The per cent nitrogen was multiplied by 6.38 to find out the protein percentage in skim milk. 3.6.1.4 Titratable acidity The acidity of milk expressed as per cent lactic acid was determined according to IS: 1479 (Part-I), 1960. 48 3.6.2 Dahi 3.6.2.1 Fat The fat content in dahi was determined by Gerber method as described in IS: 1224 (Part-I), 1977. 3.6.2.2 Total solids The total solids content was determined by Gravimetric method as per IS: 1479 (Part-II), 1961. 3.6.2.3 Protein The protein was determined by estimating the per cent nitrogen by MicroKjeldhal method as recommend in IS: 1479 (Part- II), 1961. The per cent nitrogen was multiplied by 6.38 to find out the protein percentage in dahi. 3.6.2.4 Titratable acidity The acidity of dahi expressed as per cent lactic acid was determined according to IS: 1479 (Part-I), 1960. 3.6.3 Lemon grass extract The total solids, fat, protein, ash and acidity were estimated as per procedure given in A.O.A.C. (1995). 3.6.4 Lassi 3.6.4.1 Fat The fat content in lassi was determined by Gerber method as described in IS: 1224 (Part-I), 1977. 3.6.4.2 Total solids The total solids content was determined by Gravimetric method as per IS: 1479 (Part-II), 1961. 49 3.6.4.3 Protein The protein was determined by estimating the per cent nitrogen by MicroKjeldhal method as recommend in IS: 1479 (Part- II), 1961. The per cent nitrogen was multiplied by 6.38 to find out the protein percentage in lassi. 3.6.4.4 Titratable acidity The acidity of lassi expressed as per cent lactic acid was determined according to IS: 1479 (Part-I), 1960. 3.7 Sensory evaluation of Lemon grass lassi The lassi was evaluated organoleptically for various quality attributes such as colour and general appearance, body and texture (consistency) and flavour by a panel of ten judges. A score card as given below was prepared on the basis of 9 point Hedonic scale as described in IS : 6273 (Part- II), 1972. Score card for sensory evaluation: 1. Trial No. : 2. Name of evaluator: 3. Date of evaluation: Sample No. Colour and General appearance Flavour Body and Texture (Consistency) 1 2 3 4 5 Remarks, if any: Signature of evaluator.
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    ThesisItemOpen Access
    QUALITY ASSESSMENT OF LOOSE RAW MILK SOLD IN DAPOLI TOWN
    (DBSKKV., Dapoli, 2016-05) JADHAV, Mr. SURAJ RAJARAM; Dandekar, V. S
    DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE, Dr. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI, DIST. RATNAGIRI, (M.S.) 415712 THESIS ABSTRACT It is well accepted fact that milk is the most precious liquid food in the nature. The importance of this „almost an ideal food‟ in human diet doesn‟t need any emphasis. In India, more than 80 per cent of the milk produced is marketed by unorganized sectors and less than 20 percent by the organized sector. Many of producers did not follow appropriate milking and subsequent handling practices which detoriates the quality of milk. These makes necessary to check the quality of milk sold loose. The quality of milk can be tested by assessing its microbial quality and physico-chemicals parameters, along with sensory attributes. The area selected for study was Dapoli and villages around Dapoli, viz. from Mauje Dapoli, Jalgaon, Gavhe, Gimhavne and Kherdi. The research was carried out in three distinct season‟s viz. summer from April to June, Monsoon from July to August and winter from November to December. Six samples were collected from each vendor in each season that is 30 samples were collected in each season. The samples were analyzed for physico-chemical, microbial and sensory attributes with respect to the seasonal impact on it. In present study, it was observed that in winter season showed highest per cent fat and per cent total solid, while in rainy per cent acidity, per cent ash and E. coli count was higher. The summer season showed highest DMC and SPC count. Dapoli showed highest E. coli count i.e. 46.93 cfu/ml. Highest DMC and SPC was observed in Jalgaon i.e. 93.72 x 105 cfu/ml and 28.57 x 105 cfu/ml, respectively. Highest specific gravity and per cent acidity was observed in Gavhe i.e. 1.0276 and 0.16 percent. Samples from Gimhnave showed highest fat, total solids and ash i.e. 5.75 per cent, 13.96 per cent and 0.58 per cent, respectively. In organoleptic test, the result was based on sensory evaluation and scoring system. Highest mean scores for flavour, consistency and general appearance was given to samples from Gimhavne i.e. 8.11, 8.25 and 8.31, respectively.
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    ThesisItemOpen Access
    PREPARATION OF FLAVOURED MILK BLENDED WITH JACKFRUIT (Artocarpus heterophyllus L.) PULP.
    (DBSKKV., Dapoli, 2017-02) SONWALKAR, MR. BALASAHEB VILAS; Joshi, Prof. S. V.
    DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE 43 DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI Name : MR. BALASAHEB VILAS SONWALKAR Regd. No : 2460 Degree : M.Sc.(Agri.) Major Field : Dairy Science Research Guide : Prof. S. V. Joshi Members : Dr. V. S. Dandekar Dr. A. J. Mayekar Prof. R.V. Dhopavkar Title of Thesis : PREPARATION OF FLAVOURED MILK BLENDED WITH JACKFRUIT (Artocarpus heterophyllus L.) PULP. ABSTRACT Flavoured milks are milks to which some flavours have been added. Flavoured milk is one of the special milks prepared which contains all the constituents of milk like proteins, carbohydrates and minerals. Besides, sugar, flavouring agents, colouring matter are also present in this beverage. Flavoured milk provides energy, water to digest food, regulates body temperature and prevents dehydration. From economic point of view flavoured milks are important because it makes milk more palatable to those who don't relish it as such. People who do not like to consume it as such, they may like to consume, if it is flavoured with some appealing natural fruit flavour. Jackfruit (Artocarpus heterophyllus L.) is commonly grown fruit crop in Konkan region of Maharashtra. It is a good source of Vitamin A and C and also the minerals. Thus, considering nutritive value and peculiar flavour of jackfruit, the study aimed to explore the possibility of utilizing jackfruit pulp in the preparation of flavoured milk. In present study, flavoured milk was prepared from buffalo skim milk. Jackfruit pulp was added at different levels viz. of 2.5, 5, 7.5 and 10 per cent of milk. Barka (soft flesh) type jackfruit pulp was used. Sugar was added at the rate 8 per cent of milk. From the results of present study, it was concluded that jackfruit pulp could be successfully utilized for preparation of flavoured milk. Addition of jackfruit pulp 44 in flavoured milk improved sensory quality and acceptability of the product. The most acceptable quality flavoured milk could prepared by using jackfruit pulp at the rate of 7.5 per cent of the buffalo skim milk and it contained total solids, fat, protein, ash, total sugar and titratable acidity as 18.91, 0.52, 3.21, 0.919, 15.15 and 0.168 per cent, respectively.