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ThesisItem Open Access ISOLATION AND CHARACTERIZATION OF GLYCOMACROPEPTIDES AND ITS INCORPORATION INTO BIO-YOGHURT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07-01) B.P. PUSHPA; H.M. JAYAPRAKASHAThe present study was conducted to isolate, characterize GMP derived from cow and buffalo sodium caseinate, their incorporation into bio-yoghurt to explore the rheological properties, probiotic growth and viability of the cultures. Chymosin enzyme (rennet) at a concentration of 0.02 per cent was used to achieve maximum hydrolysis of sodium caseinate (3 per cent) from cow and buffalo skim milk incubating at 6.0 pH and 40 °C for 30 min. GMP was isolated from the hydrolyzed mixture by cold alcohol precipitation method. The higher yield and recovery of GMP was obtained for buffalo caseinate as compared to cow caseinate. The results of SDS-PAGE and RP-HPLC showed the presence of minor peptides along with GMP and the purity was 44 and 42 per cent for cow and buffalo caseinate GMP, respectively as compared to standard GMP (100 per cent). Based on the physico-chemical and sensory evaluation, 4 per cent of B. bifidum, 3 per cent L. acidophilus and 4 per cent combination of these two cultures (1:1) in yoghurt was optimized for further studies. The various levels of GMP viz. 0.25, 0.50, 0.75 and 1.00 per cent was incorporated into the bio-yoghurt. The results pertaining to physico – chemical, sensory and rheological studies revealed that the lower concentration of GMP (0.25 per cent) in bio-yoghurt itself could bring significant beneficial results as compared to control (without GMP). Viable counts of probiotic organisms showed higher growth and increased viability during storage in GMP fortified bio-yoghurt as compared to control. Thus, incorporation of GMP into bio- yoghurt has added advantage of improving physico-chemical and rheological along with probiotic growth and viabilityThesisItem Open Access CHARACTERIZATION OF CAPRINE MILK PROTEINS AND THEIR FUNCTIONAL PROPERTIES IN SELECTED INDIGENOUS DAIRY PRODUCT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-06-01) DEVARAJA NAIKA, H.; M. VENKATESHA study was conducted to understand the compositional variation and physicochemical properties of caprine and cow milk. The characteristics of caprine milk proteins, genetics polymorphism, protein distribution in Milk Fat Globule Membrane (MFGM), antibacterial and antioxidant activity of Bioactive Peptides of caprine milk proteins released by the enzymatic hydrolysis of casein fractions (αs and β) which are incorporated in to fermented product viz., Dahi. Lower levels of total solids were observed in caprine milk. The Physical properties viz., Specific gravity, viscosity, surface tension, refractive index, freezing point electrical conductivity and chemical properties viz. Acidity and pH were evolved. The distribution of Milk Fat Globule Membrane (MFGM) proteins were characterized using 8% Gel acrylamide, SDS-PAGE. However the genotypic and allelic frequencies of caprine milk proteins polymorphism of casein fractions were analysed using RP-HPLC. The hydrolates of αs-casein and β-casein fractions are incorporated at the level of 1.0, 1.5 and 2.0 per cent respectively to study the sensory, physico-chemical and microbiological parameters. The optimised 1.5 per cent αs-casein and β-casein fractions of bioactive peptide incorporated in to Dahi had highest score and shelf life of 4 days compared to control (cow Dahi) at 3 days at room temperature (30±01 C ) and the shelf life of caprine milk Dahi was 15 days of compared to cow milk was 12 days stored under refrigeration temperature (5±10 C ) will not affect the sensory, chemical and microbiological attributes.ThesisItem Open Access Characterization And Immunomodulatory Activity Of Buffalo Milk Bio-Active Peptides In Weaning Foods(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) Nagamani, AMilk Is A Biological Fluid Which Is Well Designed To Meet The Requirements Of The Specific Offspring And Is Considered As A Nutritionally Perfect Food For Newborn MammalsThesisItem Open Access Quality Attributes of Probiotic Dahi Incorporated with Foxtail Millet (Setaria italica) Flour(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2014-07-15) Syama. M.A.; Jayashri, P. Hiremath; Narasimha Murthy; Kempanna, C.; Prabha, R.; Arun Kumar, H.The consumption of probiotic dahi is increasing due to the health benefits and therapeutic values it provides. A number of probiotic dahi have been developed using different probiotic cultures. Foxtail millet is an underutilized millet, limited to rural poor as a traditional food. Utilization of foxtail millet in probiotic dahi may be a strategy to introduce the fibre and enhance micronutrients particularly, iron and thiamine. In the present investigation, probiotic dahi was prepared using L. acidophilus and B. bifidum with raw and roasted foxtail millet flours and quality characteristics were studied. Proximate composition of the raw and roasted millets determined showed significant difference in moisture content. Optimising the probiotic dahi using different levels of L. acidophilus and B. bifidum at (1:1) cultures at 1% & 2% level, raw and roasted flour at 1%, 2% & 3% level was carried out. Control sample was prepared without millet flour. Probiotic dahi showed maximum sensory score for the roasted flour incorporated at 1% level (22.25). At 1% level, the results were satisfactory in terms of improving the physico-chemical and microbial and sensory parameters compared to control. Storage of probiotic dahi at refrigerated temperature (5±1˚C) retained acceptability until 7 days. Roasted flour incorporated probiotic dahi showed a lesser reduction 1.15 & 1.1 log cycles for L. acidophilus and B. bifidum respectively. During storage period soluble nitrogen and titratable acidity increased gradually indicating the viability of L. acidophilus and B. bifidum. Thus, the study also revealed prebiotic potential of foxtail millet flour either raw or roasted form.ThesisItem Open Access Compositional and Physico – Chemical Attributes of Yoghurt Prepared by using Caprine Milks(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2014-08-15) Manmatha Raja, S.R.; Kempanna, C.; Narasimha Murthy; Jayashri, P. Hiremath; Arun Kumar, H.; Prabha, R.Caprine milk is superior to bovine milk. Because of it‟s unique and beneficial characteristics like greater buffering capacity, better digestibility, nutritional and therapeutic values. The milk composition varies with breed, species, age of animal, stage of lactation, feed, season etc. An attempt has been made in the present investigation to study the compositional and physico-chemical characteristics of indigenous and exotic goat milks. The compositional parameters viz total solids, fat, proteins, lactose and ash contents were analyzed. The indigenous goat milk had 12.72%, 4.0%, 3.7%, 4.2%, 0.82% against 12.13%, 3.82%,3.52%, 4.0%, 0.79% of exotic goat milk with respect to total solids, fat, proteins, lactose and ash content respectively. Indigenous goat milk recorded higher gross composition compared to exotic goat milks. The indigenous goat milk had specific gravity, viscosity, surface tension, electrical conductivity, freezing point and refractive index, pH and acidity values of 1.032, 2.3Cp, 56 Dynes/cm, was 0.0044 ohms/cm, 1.546, -0.575℃, 6.6 and 0.14%LA against 1.028, 2.1, 51,0.0043, 1.542, -0.572, 6.8 and 0.13%LA recorded for exotic goat milk respectively. The indigenous and exotic goat milk showed lesser HCT and longer RCT values compare to cow milk. The indigenous and exotic goat milk yoghurts prepared with 1.5% yoghurt cultures recorded maximum sensory scores. The optimized indigenous and exotic goat milk yoghurts exhibited lower curd tension higher acidity, syneresis, %FFA and %soluble nitrogen content compared to cow milk. The viability of yoghurt cultures declined at a faster rate while acidity, FFA content and soluble nitrogen were increased in goat milk yoghurt compared to cow‟s milk yoghurt. The product had a good shelf life up to 12 days under refrigeration temperature of storage.ThesisItem Open Access Studies on Enrichment of Milk- Protein Cereals Based Weaning Food to Improve Nutritional Quality(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2014-01-29) Shwetha. R; Narasimha Murathy; Jayashree P. Hiremath; Arun Kumar, H.; Prabha, R.Weaning foods are gaining importance in the global market with various functionalities since, weaning is the most important critical stage in the growth and development of an infants and children. Value addition of foods is the sole objective of combating malnutrition. In the current study, weaning food was developed by replacement of malted wheat with malted ragi to improve digestion and enriched with malted green gram malt to accomplish proteins and amino acids which are very less in cereals, incorporated with Caseinophosphopeptides (CPPs) which are derived from enzymatic hydrolysis of casein (i.e., 4%) to improve calcium bio-availability which promote Vitamin-D independent calcium absorption. Further, the weaning food was enriched with Spirulina powder (Spirulina platensis) at an acceptable level of 0.5 per cent to supplement iron and protein. Animal experimentation by feeding modified weaning food in rats revealed increased gain in body weight, Feed Efficiency Ratio and Protein Efficiency Ratio values. Spirulina powder is considered as “Food of the future”. Haematological parameters in experimental animals showed increased level of blood iron along with haemoglobin. The modified weaning food exhibited a storage stability of 60 days, the degree of proteolysis and lipolytic changes were same as that of control indicating that the incorporated CPPs and Spirulina powder did not influence the shelf-life at 25G1ºC.The counts of Total Bacterial Counts, Coliform and Yeast and Mold counts even though increased during the storage period they were well within the prescribed limits.ThesisItem Open Access Studies on Quality Characteristics of Khoa Based Sweets Prepared with Low Calorie Sweetener(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2013-01-15) Jayamala Kumari; Kempanna, C.; Narasimha Murthy; Arun Kumar, H.; Manjunatha, H.Studies were conducted on quality characteristics of khoa based sweet incorporated with artificial sweetener. Sugar was replaced with sucralose during preparation of peda, kalakand and gulabjamun. Upon sensory evaluation, it was revealed that the peda and kalakand made by 100% replacement of sugar with sucralose and gulabjamun with 75% sugar replaced with sucralose in syrup were adjudged as the best acceptable products. Replacement of sugar with sucralose leads to increase in moisture, fat, protein, lactose and ash content of peda, kalakand and gulabjamun and decrease in sucrose content. Upon physico-chemical analysis it was revealed that there was decrease in HMF content in peda and kalakand but there was no change in HMF content of gulabjamun. Increase in water activity had found in all the three products resulted in decrease in hardness. Replacement of sugar to sucralose in the syrup of gulabjamun will not affect the oil holding capacity but increases the water holding capacity. The control and sucralose incorporated product samples at room temperature (280C) and refrigeration temperature (70C) were subjected to microbiological analysis i.e. total bacterial count, coliform and yeast and Mold count. Increase in count had been noticed in all the sugar replaced with sucralose products than control throughout the storage. Increase in acidity and FFA was found in sugar replaced products than control during storage. Blood glucose responses in human volunteers were monitored upto 2 hrs. after ingestion of modified milk sweets. The blood glucose responses in the products containing sucralose revealed the lowest fluctuations i.e., the sharp raise and sudden fall was not there. Addition of sucralose in peda, kalakand and gulabjamun reduces the glycemic load of these products thus, transforming high / moderate GI foods to low GI foods which can be safely consumed by early diabetics as well as individuals likely to be prone for diabetic conditions.ThesisItem Open Access Utilization of Spirulina Powder for Enrichment of Ice Cream and Yoghurt(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2011-06-15) Priyanka Malik; Kempanna, C.; Narasimha Murthy; Ramachandra Rao, H. G.; Prabhu, R.The interest in spirulina lies in its high level of protein and mineral content besides its excellent functional and health promoting characteristics. Spirulina has great potential use in food formulations. Studies were carried out to replace stabilizer (25, 50, 75 and 100%) in ice cream and enrichment of yoghurt (0.1, 0.2, 0.3 and 0.5%) with spirulina. Replacement of stabilizer with Spirulina had positive effect in enhancing the nutritional value, imparting optimum degree of hardness, pH and acidity in ice cream coupled with improved sensory parameters viz. body and texture, colour and appearance, flavour, meltdown characteristics and overall acceptability scores when compared to that of control. The experimental ice cream samples had better microbiological quality when compared to control throughout storage period. Enrichment of yoghurt with spirulina had positive effect in enhancing the nutritional value, decreased setting time, increased curd strength and acidity of yoghurt coupled with improved sensory parameters viz. colour and appearance, body and texture, whey separation, flavour and overall acceptability scores when compared to that of control. The experimental yoghurt samples had higher viability of S. thermophilus and L. bulgaricus when compared to control throughout storage period. From present study it can be concluded that Spirulina powder can be used in concentration of 0.15 per cent to replace 50 percent stabilizer in ice cream preparation and at 0.3% level for yoghurt preparation. The study paves way for preparation of functional yoghurt and ice cream enriched with spirulina.ThesisItem Open Access Quality Attributes of Complementary Food Prepared Using Malted Foxtail Millet (Setaria Italica) and Wheat Flours with Milk Powder(Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2015-11-15) Brunda S. Murthy; Jayashree, P. Hiremath; Narasimha Murthy; Kempanna, C.; Puranik, D.B.; Prabhu, R.Foxtail millet (Setaria italica) is a rich source of protein, fat, minerals and vitamin B-complex. A complementary food was developed by using malted foxtail millet flour, wheat flour, skim milk powder, whey protein concentrate (WPC), ghee and sugar. Optimization of the complementary food by varying the levels of malted foxtail millet and wheat flour, WPC and sugar to obtain a complementary food that meets the standards of FSSAI. The complementary food with and without WPC along with a commercial sample (Cerelac) was evaluated for sensory scores by a panel of judges. Maximum overall acceptability was awarded for the product with malted foxtail millet: wheat flour (30:40), 30 parts skim milk powder, 7 parts ghee, 2% WPC and 12% sugar. The physical parameters bulk density and spreadability of the complementary food were found to be 0.66, 0.67 and 0.56 g/ml and 24.66, 24.13 and 26.13% spread for sample with and without WPC and control, respectively. Nutritional quality evaluated by conducting animal experiments showed PER and FER values of 2.58, 0.41 and 2.81, 0.48 for the sample without and with WPC as against control 2.60 and 0.39, respectively. The storage studies of the complementary food packed in polyethelene pouches at ambient temperature revealed that product retained acceptability for a period up to 45 to 60 days. During storage FFA, HMF, Soluble nitrogen content and total bacterial count gradually increased. Hence, the complementary food with better nutritional quality may be prepared at both industrial and household levels.
