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Subject: Dairy Science ×

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Now showing 1 - 9 of 27
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    ThesisItemOpen Access
    Preparation of designed colostrum cake by partial replacement of smp with sweet potato pulp and blended with processed jackfruit pulp
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2023-11-06) Deshmukh Pragati Vilas; Dandekar V. S.; Ramod S. S.; Desai B. G.; Kulkarni M. M.
    An indigenous milk product made from colostral milk is called kharvas, or colostrum cake. Since many years ago, it has been produced using a regional method or recipe. i.e. by steam cooking. There have been attempts to make a designed colostrum cake using materials such sweet potato pulp, skim milk powder and egg white.
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    ThesisItemOpen Access
    Preparation of kulfi blended with cow milk and coconut (cocos nucifera L.) kernel extract and enriched with vanilla flavour
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2023-11-06) Guthale Jayashree Sanjay; Dandekar V. S.; Ramod S. S.; Prasade N. N.; Dhopavkar R. V.
    An investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M. S.) to determine the different quality parameters of Kulfi blended with cow milk and coconut (cocos nucifera L.) kernel extract and enriched with vanilla flavor.
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    ThesisItemOpen Access
    Preparation of misti dahi blended with sapota (Achras sapota L.) pulp
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2023-11-06) Mhetar Amol Arun; Dandekar V. S.; Ramod S. S.; Prasade N. N.; Sawant P. S.
    Present investigation was carried out as Diary Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M. S.) to determine the different quality parameters of misti dahi blended with sapota (Acharas sapota L.) pulp.
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    ThesisItemOpen Access
    Preparation of buttermilk by incorporation of Indian Prickly Ash (Zanthoxylum rhetsa) extract
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2023-11-06) Ghonge Ashutosh Krishna; Ramod S. S.; Dandekar V. S.; Desai B. G.; More S. S.
    Present investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M. S.) to determine the different quality parameters of Buttermilk prepared by incorporation of Indian Prickly Ash (Zanthoxylum rhetsa) extract.
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    ThesisItemOpen Access
    PROCESS STANDARDIZATION FOR DESIGNED COLOSTRUM CAKE BLENDED WITH COCONUT (Cocos nucifera L.) MILK, HONEY AND ENRICHED WITH MANGO (Mangifera indica L.) PULP CV. ALPHONSO
    (2022) SURVE, SHAMIKA VIKAS; Dandekar, V. S.; Desai, B.G.; Gokhale, N.B.; Kasture, M.C.; Joshi, M.S.
    An investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. B.S.K.K.V., Dapoli (M.S.) to determine the different quality parameters of designed colostrum cake prepared by using milk, coconut milk, white of egg, skim milk powder, honey and mango pulp. The trials were conducted in two phases, in first phase most optimum level of coconut milk and buffalo milk for preparation of colostral mix was determined. In this phase proportion of white of egg and skim milk powder were kept constant (20 & 25%) respectively. Where a sugar was used as sweetening agent. The most acceptable level was determined on the basis of sensory evaluation of product. In second phase this optimum level was used to prepare colostrum cake. However instead of sugar (sucrose) honey was used as sweetening agent and mango pulp was utilized to enhance sensory attributes of product. Factorial Completely Randomized Design (FCRD) was employed by using four treatment combinations viz CH1M1: Most optimum level of colostrum mix + honey @ 20% and Alphonso mango pulp @ 10%, CH1M2: Most optimum level of colostrum mix + honey @ 20 % and Alphonso mango pulp @ 7.5%, CH2M1: Most optimum level of colostrum mix + honey @ 22.5% and Alphonso mango pulp @ 10%, CH2M2: Most optimum level of colostrum mix + honey @ 22.5% and Alphonso mango pulp @ 7.5%. The highest total solids percentage was recorded in treatment combination CH2M2 (45.80%), whereas, lowest (44.70%) in case of CH1M1. Fat content for fresh designed colostrum cake sample was highest (4.86%) in CH1M2 and lowest (4.69%) in CH2M1. Protein content for fresh designed colostrum cake sample was highest (10.27%) in CH1M2 and lowest (9.91%) in CH2M1. Highest total sugar percentage was recorded in CH2M2 (26.11%), and lowest in (25.65%) CH1M1. Highest ash percentage was recorded in CH1M2 (2.12%), and lowest in (2.05%) CH2M1. Highest acidity was recorded in CH2M2 (0.46%) and lowest in case of CH1M2 (0.39%). The highest score for colour and appearance, flavour, body and texture, overall acceptability was observed in CH1M2, (8.41), (8.57), (8.52) (8.63) and lowest in case of CH1M1 for colour and appearance, flavour, body and texture, over all acceptability, (8.10), (8.22), (8.02), (8.14). In the phase II most acceptable product in the present study was observed to be designed colostrum cake prepared by using 20 per cent level of honey and mango pulp @ 7.5 per cent, with overall acceptability score of 8.63. On the basis of sensory evaluation, it has been found that treatment CH1 M2 i.e. colostrum cake prepared by using buffalo milk, coconut milk, white of egg and skim milk powder in proportion of 35, 20, 20 and 25, respectively and blending with honey @ 20% and Alphonso mango pulp @ 7.5% provided best results. Highest Standard plate count was observed in treatment combination CH1M2 increased from initial count of 0.41×104 cfu/g to 15.55×104 cfu/g showed increasing trend and lowest (0.35 x 104 cfu/g to 14.15 x 104 cfu/g ) in CH2M1. Highest yeast and Mould count (0.40 x 101 cfu/g to 5.40 x 101 cfu/g) was observed in CH1M2 and lowest (0.15 x 101 cfu/g to 4.33 x 101 cfu/g) in CH1M2. E. coli was not observed in designed colostrum cake during storage period. As regards to cost of production for best treatments CH1M2 (₹ 210.3/kg) was recorded in case of designed colostrum cake prepared by 20 per cent level of honey and 7.5 per cent mango pulp.
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    ThesisItemOpen Access
    PREPARATION OF SYNBIOTIC LASSI FROM BUFFALO MILK
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli., 2020-08) JAGADALE, SHASHIKANT GANGARAM; Ramod, S. S.; Dandekar, V. S.; Prasade, N. N.; More, S. S.
    Lassi is close to sweet stirred yoghurt (yoghurt drink) which is popular summer drink in India, especially in north India. Prebiotics are non- digestible food ingredients that beneficially affect the host. Probiotic helps to modulate immunity, improve digestive process, prevent cancer, improve lactose intolerance etc. Maltodextrin is produced from vegetables starch by partial hydrolysis and easily found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorb as rapidly as glucose and may be either moderately sweet or almost flavourless. Maltodextrin is used to improve the mouthfeel of food and beverages product. In present study, lassi was manufactured from buffalo milk. Maltodextrin was added @ 1, 1.5, 2% and Lactobacillus acidophilus was added 1.5% in all treatments. From the outcomes results of present investigation, it may be concluded that maltodextrin could be successfully utilized for manufacture of synbiotic lassi. The most acceptable quality of synbiotic lassi can be manufactured by using 1.5 per cent maltodextrin which contained on an average 22.33, 5.04, 3.16, 13.63, 0.62 and 0.75 per cent total solids, fat, protein, total sugar, ash and titratable acidity, respectively. The production cost of most acceptable synbiotic lassi (T2) was Rs.55.98/- per lit. On the basis of sensory evaluation for most acceptable level, it is found that product was acceptable up to 8th day under refrigerated condition at 5 to 7 0C temperature.
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    ThesisItemOpen Access
    PREPARATION OF CHHANA BURFI BY INCORPORATION OF CHOCOLATE FLAVOURED WHEY PROTEIN POWDER
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli., 2020-07) GHARATKAR, ACHALA VASANT; Dandekar, V. S.; Ramod, S. S.; Prasade, N. N.; Sawant, P. S.
    Chhana burfi blended with chocolate flavoured whey protein powder is a unique innovative product with rich chocolaty taste and flavour and has soft body texture. Chhana is an Indian traditional dairy product obtained by heat acid coagulation of hot milk with removal of whey. The product is mainly used as a base for preparation of Indian confectioneries. Whey, a component of milk, is a co-product of cheese making and casein manufacturing industry. The effect of whey protein on human health are of great interest. Nowadays, it is used as a dietary supplement and has various health claims. Burfi, is a khoa based, popular confection in India. It is highly popular mainly because of their delicious taste and high nutritive value. In the present study, attempts were made to prepare burfi by using base material as a chhana instead of khoa. Use of whey protein powder was made to increase taste of product and nutritive value. The trial was conducted with three treatments and six replications at the Department of Animal Husbandry and Dairy Science, College of Agriculture, Dapoli. In present investigation, Chhana burfi was manufactured from buffalo milk chhana. The burfi was incorporated with chocolate flavored whey protein powder. Sugar was added at the rate of 24 per cent of original weight of chhana for all three treatments. Whey protein powder was used at different levels viz., 5 per cent (T1), 10 per cent (T2) and 15 percent (T3) of the plain chhana (w/w). From the outcomes of present investigation, it may be concluded that chocolate flavoured whey protein powder could be successfully utilized for preparation of Chhana burfi. Addition of whey protein powder in Chhana burfi improved sensory quality and acceptability of the product. The most acceptable quality Chhana burfi can be prepared by using chocolate flavoured whey protein powder at the rate of 10 per cent of the plain chhana and it contained average total solids, fat, protein, total sugar (carbohydrate), ash and acidity as 61.55, 22.22, 16.28, 20.75, 1.829 and 0.383 per cent respectively. The studies on shelf life indicate that most acceptable level of chocolate flavoured whey protein powder chhana burfi remains in edible state up to four days at atmospheric and up to twelve days at refrigerated conditions. There was increase in cost of production as level of chocolate flavoured whey protein powder increases. The production cost of most acceptable level was found as ₹ 370.50 per kg.
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    ThesisItemOpen Access
    PREPARATION OF KULFI WITH INCORPORATION OF BETEL VINE (Piper betle L.) var. BANGLA LEAF EXTRACT
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli., 2020-07) WAIKAR, MALEEHA ABDUL; Dandekar, V.S.; Jadhav, P. V.; Desai, B. G.; Salvi, V. G.
    Kulfi has been defined as frozen milk product prepared from cow or buffalo milk or a combination thereof or from cream and or other milk products, with or without adding sugar, fruits, chocolates, edible flavours and permitted food colour. Kulfi is popular indigenous frozen milk product accepted all over the country. It comes in various flavours, such as saffron, pistachio, cardamom, strawberry, mango, rose, cream. Kulfi is rich source of carbohydrates, dietary fiber, protein, iron and potassium. Betel vine (Piper betle L.) belongs to piperaceae family grown for its leaves. Betel vine is known by its many names across the country and abroad. It is known as pan in Hindi. Betel vine has immense social, religious and medicinal value. Main constituents of betel leaves are vitamin B and C, carotene, dietary calcium and other elements. The medicinal properties of pan was recognized during 600 A D when Ayurvedic system of medicine came into practice. Hence considering the rich taste and nutritive value, betel vine extract was incorporated in kulfi mix to have a delicious novelty product. In the present study betel leaves extract was added at different levels. Cream having 35 per cent fat was added at the rate 14 per cent and 12 sugar was added at the rate per cent of unsweetened condensed milk for all treatments. Betel vine leaves extract was added at different levels viz, 10, 15 and 20 per cent of unsweetened condensed milk. Control sample was used for comparison of various chemical and sensory attributes. From the results of present investigation, it was concluded that betel vine leaves extract can be successfully utilized for preparation of kulfi. Addition of betel vine leaves extract in kulfi improved sensory quality and acceptability of product. The most acceptable quality kulfi can be prepared by using betel vine leaves extract at the rate 15 per cent of unsweetened condensed milk. It contained on an average 35.5 per cent total solids, 11.06 per cent fat, 5.46 per cent protein, 15.26 per cent total sugar, 1.12 per cent ash and 0.209 per cent titratable acidity. The cost of production of most acceptable level was Rs. 170.42 per Kg.
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    ThesisItemOpen Access
    DEVELOPMENT AND QUALITY EVALUATION OF PROBIOTIC HERBAL JACKFRUIT (Artocarpus heterophyllus L.) LASSI
    (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli., 2023-01-10) TODKAR, V.U.; DANDEKAR, V.S.; RAMOD, S. S.; MAYEKAR, A. J.; SAWANT, P. S.