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ThesisItem Open Access DEVELOPMENT OF EXTRUDED FUNCTIONAL RECONSTITUTED SKIM MILK PANEER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) KHUSHAL SOLANKI; ARUNKUMAR H.; C. PANDIYANSMP utilization is challenging task in current dairy market industry. Hence technology has been developed for effective utilization of SMP as functional extrudates. The SMP and water (1:7) and 60oC coagulation temperature was standardized to produce reconstituted skim milk paneer. During the product development refined wheat flour and pectin were blended @ 7.5 and 0.3 per cent respectively. Among of various functional ingredients, soy, flaxseed and WPC were mixed at 10, 10 and 10 per cent respectively. In the mixture of functional ingredients, the final product had 18.47 per cent fat, 47.73 per cent protein, 2.98 per cent minerals, 2.29 per cent fibre and 0.848 mg/100g iron with overall acceptability score of 8.12 compare to control (7.47). Further, seasoning such as black pepper, cinnamon and clove powder blended product had significantly higher overall acceptable score of 8.23 than control (7.47). On 60th day of MAP applied extruded functional paneer had overall acceptability score of 7.38 and for spiced product had 7.42. The developed product had shelf life up to 60 days. The coliform count was nil for treated samples but in control had 1.31 log10cfu/g on 60th day. The TBC of control was 3.15 log10 cfu/g on 45th day; extruded functional paneer 2.43 log10cfu/g and spiced product 2.17 log10 cfu/g on 60th day. The yeast and mold count for control was nil till 45th day and in experimental samples counts were nil up to 60 days of storage.ThesisItem Open Access DEVELOPMENT OF EXTRUDED FUNCTIONAL RECONSTITUTED SKIM MILK PANEER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) KHUSHAL SOLANKI; ARUNKUMAR H.SMP utilization is challenging task in current dairy market industry. Hence technology has been developed for effective utilization of SMP as functional extrudates. The SMP and water (1:7) and 60oC coagulation temperature was standardized to produce reconstituted skim milk paneer. During the product development refined wheat flour and pectin were blended @ 7.5 and 0.3 per cent respectively. Among of various functional ingredients, soy, flaxseed and WPC were mixed at 10, 10 and 10 per cent respectively. In the mixture of functional ingredients, the final product had 18.47 per cent fat, 47.73 per cent protein, 2.98 per cent minerals, 2.29 per cent fibre and 0.848 mg/100g iron with overall acceptability score of 8.12 compare to control (7.47). Further, seasoning such as black pepper, cinnamon and clove powder blended product had significantly higher overall acceptable score of 8.23 than control (7.47). On 60th day of MAP applied extruded functional paneer had overall acceptability score of 7.38 and for spiced product had 7.42. The developed product had shelf life up to 60 days. The coliform count was nil for treated samples but in control had 1.31 log10cfu/g on 60th day. The TBC of control was 3.15 log10 cfu/g on 45th day; extruded functional paneer 2.43 log10cfu/g and spiced product 2.17 log10 cfu/g on 60th day. The yeast and mold count for control was nil till 45th day and in experimental samples counts were nil up to 60 days of storage.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED BISCUITS FORTIFIED WITH CALCIUM AND VITAMIN D(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2021-02-01) KESAPURAM NEELA SAI SREENIVAS; D.B. PURANIKChanging lifestyle, eating habits and increased health consciousness among the consumers have forced the food industry to provide products with improved nutritional value. The aim of the present investigation was to develop two variants of value added biscuits with different functional ingredients viz. processed eggshell powder, malted finger millet flour, sun dried mushroom powder and whey protein concentrate (WPC). Optimization was achieved by using Response Surface Methodology (RSM). The optimum combination of the functional ingredients in fortified biscuit-1 was 4.13 per cent for WPC, 2.97 for processed eggshell powder and 9.09 per cent for sun dried mushroom powder and the solution had a desirability of 0.96. The optimum combination of the functional ingredients in fortified biscuit-2 was 3.80 per cent for WPC, 19.71 for malted finger millet flour and 10.22 per cent for sun dried mushroom powder and the solution had a desirability of 0.98. The moisture content of the control biscuit, fortified biscuit-1 and fortified biscuit-2 obtained was 2.83, 2.76 and 2.64, protein was 5.23, 8.66 and 9.29, fat was 22.75, 22.84 and 22.91, carbohydrate was 68.11, 63.97 and 63.78, total solids was 97.32, 97.23 and 97.16, total ash was 1.08, 1.75 and 1.38, per cent respectively. The calcium content of the control biscuit fortified biscuit-1 and fortified biscuit-2 was 4.27, 479.93 and 146.35 mg per 100 g and vitamin D was below LOQ, 32.37 and 40.34 μg per 100 g, respectively. Thus the optimized biscuits form a rich and economical source of calcium and vitamin D.ThesisItem Open Access DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 226, 2019-07-01) DEVARAJA, H.C.; H.M. JAYAPRAKASHAIn the present investigation attempts have been made to develop protein rich, probiotic dairy spread using high value, quality dairy proteins i.e. WPC & casein and highly prominent probiotic culture i.e. L. casei along with fructooligosaccharides as prebiotics. The optimization and formulation of selected ingredients for dairy spread namely, WPC-80 (8 – 12%), SC (3 – 8%), butter (15 – 25%), curd (35 – 45%) and STPP (0.5- 1.5%) was done using “I-Optimal Mixture Design” technique by keeping other minor ingredients viz. salt, water and WPC-35 constant at 1.50 per cent, 16.0 per cent and 2.0 per cent. The dairy spread base prepared with 10.23 per cent WPC, 5.77 per cent SC, 25 per cent butter, 0.87 per cent STPP and 40.44 per cent curd secured maximum overall acceptability score of 8.5 on 9 point hedonic scale. Amongst the different prebiotic (FOS, Inulin and IMO) and probiotics (L. acidophilus and L. casei) combination tried, FOS fortified @ 2% and L. casei inoculated @ 4% resulted with highest DMC of 9.13 log10- cells/g, hence the same combination was used for further product development. The optimized blend of dairy spread base along with probiotic curd and flavouring ingredients viz. mature cheddar cheese (3%), ginger and garlic paste (0.35 %) and white pepper powder (0.2%) were subjected different processing conditions. However, the blend thermally processed at 85°C for 5 min and subjected to high shear homogenization at 15k rpm for 6 min at 60°C produced sensorially superior product with maximum viable probiotic L. casei count 8.82 log10 cfu/g. The probiotic dairy spread thus developed contained 52.5 per cent moisture, 45 per cent fat on dry basis, 41.23 per cent protein on dry matter basis and 5 per cent carbohydrate which was in conformity with the standards prescribed by FSSAI. The product packed in PS cups and laminated flexi tube (PE/AL/PE) and stored at 5±1°C found to be sensorially acceptable up to 45 days and 60 days and recorded the viable probiotic L. casei count of 7.12 and 7.87 log10 cfu/g, respectively. The pH, water activity, moisture content of the product was found to reduce while acidity, tyrosine, FFA and TBA values were increased during storage in both the packaging types. However, the rate of change was more in case of the product packed in PS cups. Consumer acceptability study revealed that, 94 per cent of the total respondents were liked the product with 77per cent rated the product as very good and 15per cent found the product as excellent. The total manufacturing cost per kg of the product was estimated to be Rs. 235.60/-ThesisItem Open Access TECHNOLOGICAL INTERVENTION FOR UTILIZING NUTRICEREALS AND WHEY PROTEIN CONCENTRATE IN DEVELOPING READY-TO-EAT FOODS(KARNATAKA VETERINARY ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07-01) HARINI VENUGOPAL; H. M. JAYAPRAKASHAThe present investigation is aimed at developing ready-to-eat (RTE) food by using the under-utilized minor millets and supplementing with nutririch legume and further enriching with WPC.The preliminary studies indicated that corn-wheat blended with 50:50, preconditioned with 22 per cent moisture at 90 º C followed by extrusion and frying at 110º C was highly desirable. It was observed that blending malted corn-wheat at 50 :50 followed by addition of 10 per cent malted horse gram flour with 8 per cent WPC resulted in highly acceptable product. For subsequent studies these combinations were used as control.The corn-wheat were replaced with various nutricereals namely finger millet, foxtail millet and little millet individually to develop nutria-cereal based RTE food. The result pertaining to functional, rheological and sensory attributes revealed that the best RTE foods can be formulatedfrom finger millet and corn-wheat (25: 75) with 10 per cent horse gram and 8 per cent WPC; foxtail millet and corn-wheat (50: 50) with 20 per cent horse gram and 6 per cent WPC; little millet and corn-wheat (50: 50) with 10 per cent horse gram and 8 per cent WPC. These combinations were mixed together to compute composite flour. It was observed from the various functional, rheological and technological attribute studies, it was observed that the best formulation could be obtained by admixing composite flour containing nutricereal namely finger millet, foxtail millet and little millet (1:1:1) and corn-wheat in the ratio of 75: 25, followed by supplementing with 20 per cent horse gram and enriching with 8 per cent WPC. Both sweetened (20 % sugar) and spiced (7 % spice mix) RTE food was optimized using extrusion technology.The formulated product was subjected to storage stability studies by packaging in metalized polyester under MAP with 20: 80 (CO2: N2) gas mixture combination at ambient temperature. Results revealed that composite flour based sweetened and spiced RTE food had a shelf-life of 105 and 120 days respectively with high acceptance. The formulated RTE food developed in the study utilizing nutricereals, legumes and WPC will certainly contribute and connect the food web rendering food and nutritional security, besides help in producing quality product and shelf stable food both at rural and commercial scales to promote nutritional and health benefits of nutricereals which contribute in improving rural economy.ThesisItem Open Access DEVELOPMENT OF LOW CALORIE KHOA AND KHOA BASED SWEETS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-12-01) PRAVEEN, A.R.; H. ARUNKUMAR)The traditional Indian dairy products seem to be the part of Indian diet especially khoa, peda and kalakand are cherished by all sort of consumers. Due to the higher calories in these products and rising concern among health-conscious consumers, in this study fat and sugar was replaced with potential health ingradients like FOS, WPC, sucralose and aspartame. FOS being a low calorie sweetner, prebiotic, dietary fiber and fat replacer had significant role in managing the overall texture of the product along with WPC. The 25 per cent milk fat replaced khoa by FOS and WPC (1:1) was further studied by replacing sugar with sucralose and aspartame at 50 level and peda and kalakand were prepared. The calories of peda and kalakand were reduced significantly with increasing in fibre content of the product. The khoa, peda and kalakand vacuum packed in PET films and microwave treated to increase the shelf life. The combined effect of vacuum and microwave treatment increased shel life of khoa for 15 days at 28± 1 o C, and 35 days at 7o± 1 o C. Similarly, peda and kalakand had a shelf life upto 21 days at 28 ± 1 o C and 42 days at 7± 1 o C.ThesisItem Open Access DEVELOPMENT OF READY TO USE MILLET BASED COMPLEMENTARY HEALTH FOOD(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2010-01-01) SURESHA, K.B.; H.M. JAYAPRAKASHA)Investigation was undertaken to explore the possibilities of utilization of millets in formulating complementary food. Malted flours of foxtail millet, little millet, sorghum and white ragi based Ready to cook (RTC) products with green gram, SMP and WPH were prepared. Optimized level of for spray drying was 1:5 dilutions with water, cooking the porridge till boiling and development of viscosity spray drying of complementary food at 85-90oC out let temperature. Fluid bed drying at 50oC was required to get the moisture below 5 per cent in the dried product. The porridge with 1:2 to 1:3 proportions of food: water prepared and subjecting it for vacuum drying at the temperature of 50oC was found optimum. Sensory characteristics of ready to use (RTU) and RTC complementary foods were almost similar and are highly acceptable. The little millet based extruded flour based RTU product with SMP was best. Dry blending of honey and probiotic organisms to have 9 log cfu/g did not affect the sensory characteristics of the product. Among millet flakes, sorghum flakes were adjudged best and comparable with that of the wheat flakes followed by the white ragi flakes, little millet flakes and foxtail millet flakes. The complementary food prepared with SMP and WPH had higher PER, FER and NPU values as compared to all other groups. The blood glucose levels of the rats were well within the acceptable range. RTC malted complementary food had shelf life of 1.5 to 2 months and RTU foods and flake were acceptable for 6 months. Storing of RTU product under MAP at 20:80 CO2 and N2 ratio in Metallized Polyester (MPE) was found to be best. RTU probiotic foods could be stored for 90days at 30±1oC when packed in MPE pouches to harness the benefit of the probiotic products. The developed technology could be a an avenue for the utilization of millets as ready to use millet based complementary health food that will bring the small millets to the main stream food basket.ThesisItem Open Access DEVELOPMENT OF LOW FAT SET YOGHURT WITH ENHANCED SHELF LIFE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2015-07-01) PRIYATAM REDDY, K.; H.G. Ramachandra Rao)The consumption of fermented dairy products is increasing in recent years, mainly due to its excellent nutritional and therapeutic properties. However the regular yoghurt has moderately high fat, due to which consumer who want to cut down on fat are looking for low fat dairy products. Further, to increase the shelf life the yoghurt Nisin and essential oils can be added to safeguard their nutritional, therapeutic and functional properties. In this direction this research study had been attempted to develop low fat set yoghurt by addition of WPC, pectin, Nisin, clove and cinnamon oil. Preparation of yoghurt with addition of Nisin and clove and cinnamon oils will help in enhancing the shelf life of the yoghurt, besides providing the nutritional and the health benefits. Further, incorporation of yoghurt milk with pectin as soluble fiber may add on to better nutritional and functional qualities. Certain health problems among humans such as coronary heart disease, hypertension, diabetes, hypercholesterolemia and gastrointestinal disorders can be managed well with fiber consumption. Further enrichment of yoghurt with WPC in low fat set yoghurt will improve physico-chemical and sensory characteristics. It was found that addition of 5% WPC and pectin at 0.05% level was optimum in low fat set yoghurt. Further, clove oil was added in combination with cinnamon at 25ppm levels along with Nisin at 5ppm levels. The developed low fat set yoghurt can be stored for 42 days at 7±1ºC in PET and Polystyrene cups. In this context the developed low fat set yoghurt adds on to the economic development of Indian dairy industry. This technology could be exploited in commercial dairies to increase the shelf life of fermented foods and safeguard the nutrients.ThesisItem Open Access APPLICATION OF CONTINUOUS MICROWAVE PROCESSING AND MODIFIED ATMOSPHERE PACKAGING FOR ENHANCEMENT OF SHELF LIFE OF SHRIKHAND(KARNATAKA VETERINARY ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2014-07-01) VENKATESH. M.; H.G. RAMACHANDRA RAOEnriched shrikhand was prepared by blending WPC at 3, 4, 5 and 6 per cent levels and Maximum overall acceptability score of 8.20 was awarded to the sample prepared by using WPC at 5 per cent level and the sample was subjected to microwave treatment. There was a significant decrease in the per cent of moisture content of T3 sample (38.73%) compared to control (41.53%). The higher per cent of protein was recorded in WPC incorporated sample T3 (9.98) compared to control (7.12). The control sample had significantly higher levels of FFA (0.342 μ equl/g) compared to T3 (0.281 μ equl/g). The control sample had yeast and mould counts of 1.20 (log10 cfu/g) and increased to 1.95 (log10 cfu/g) during storage. microwave treatment that would have restricted the growth of microorganisms. The sample T3 was secured significantly (P<0.05) highest body and texture score of 27.42 than the control 26.10 due to added WPC and microwave treatment further improves the texture of the product. Therefore control sample was not accepted by the judges on 42nd day.The cost of production for control sample was Rs.46.97 per kg and microwave treated sample was Rs. 47.88. Whereas, MAP does not lead to any significant changes in the moisture, fat and sensory characteristics. The lower FFA and acidity in samples could be due to the antimicrobial properties of CO2 gas. Sample (Microwave treated and gas packed) awarded no significance difference in overall acceptability scores up to 84th day. The MAP and Microwave treated samples showed no significant difference in physic-chemical, sensory, microbial and rheological characteristics of treated spreads up to 84 days of storage
