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    ThesisItemOpen 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. JAYAPRAKASHA
    In 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/-
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR –, 2019-07-01) DEVARAJA, H.C.; H.M. JAYAPRAKASHA
    In 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/-
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-07-01) DEVARAJA, H.C.; H.M. JAYAPRAKASHA
    In 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/-