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ThesisItem Open Access EFFECT OF SELECTED SPICES ON CHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF KHOA(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patel Vivek Parvatbhai; Dr. Amit Kumar JainThesisItem Open Access DEVELOPMENT OF STRIP BASED TEST FOR DETECTION OF UREA ADULTERATION IN MILK(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Mr. Savaliya Ravikumar Rasiklal; Dr. A. I. ShaikhMilk adulteration is a serious problem faced by consumers, sellers and the dairy industry. In rural areas, availability of sophisticated instrument for detecting milk adulteration is difficult. Wet chemistry based qualitative tests are most commonly used to detect milk adulteration. These type of tests requires many chemicals, laboratory setup and technically skilled manpower. The dry chemistry based platforms like strip are good alternative to wet chemistry based methods. Mostly strip based test work on colorimetric chemical reactions. The strip based test possesses numerous advantages like better reliability, elimination of sample preparation, no chemicals requirements, portability, minimal health and environmental risk, etc.ThesisItem Open Access EVALUATION OF EFFECT OF SELECTED SPICES ON PROTEOLYTIC ACTIVITY AND SHELF LIFE OF CREAM CHEESE(DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Rakendhu Saji; Dr. Smitha BalakrishnanCheese is a product obtained by coagulation of milk from certain mammals using rennet or similar enzymes in the presence of the lactic acid produced by added or adventitious microorganism, from which part of the moisture has been removed by cutting, warming, and/or pressing, which has been shaped in mould and then by holding for some time at suitable temperature and humidity. Cream cheese can be classified as single Cream cheese and double Cream cheese depending upon the fat content. Due to its high moisture content which results in the proliferation of some spoilage microorganisms, the shelf life of Cream cheese is less, up to 10 days.ThesisItem Open Access EVALUATION OF D-TAGATOSE AS A SWEETENER TO REPLACE SUCROSE IN DAIRY PRODUCTS(SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND) Patel Akashamrut Motibhai; Dr. K. D. AparnathiSucrose is gold standard for sweetness and most widely used sweetener, but it contributes excess calorie and causes overweight and obesity, which in turn leads to several health issues including type 2 diabetes, heart attack, kidney disease, some cancers and tooth decay. Therefore, reduction in sucrose intake becomes necessary, but none of the alternative sweetener found ideal. Fortunately, now tagatose is emerging as a promising sucrose substitute due to its relatively high sweetness, low caloric content, low glycemic index, desirable physicochemical properties for food application with several health benefits. In present study suitability of tagatose along with fructose as an adjunct sweetener was evaluated as a substitute of sucrose in flavoured milk, lassi, ice-candy, burfi and sandesh. The work was divided in six phases: (1) test for relative sweetness and sensory characteristics of tagatose (2) optimization of the sucrose substitution, (3) process standardization for preparation of products with tagatose (4) analysis of products for composition and physicochemical properties (5) evaluation for shelf life of products during storage and (6) assessment for health benefits by in vitro studies.ThesisItem Open Access EVALUATION OF NON-CONVENTIONAL PLANT SOURCES FOR ENHANCEMENT OF OXIDATIVE STABILITY OF GHEE(SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) PATEL SHRIYESH ISHWARLAL; Dr. Smitha BalakrishnanGhee is one of the most widely used milk products and is considered as the supreme cooking and frying medium. Ghee undergoes oxidative degradation during storage which depends mainly on storage temperature, oxygen availability and presence of catalysts. The use of antioxidants is the considered as most appropriate way to stabilize oils and prevent lipid oxidation. Synthetic antioxidants used to serve the purpose can lead to various health implications. Numerous studies employing the use of conventional plant based sources have been reported for extending the shelf life of ghee. Hence, the present study was aimed at utilization of non-conventional plant sources as natural antioxidants in enhancing the oxidative stability of ghee during storage. Fifteen different plant sources (areca nut, banyan tree aerial roots, brahmi, catechu, chicory, dodi, giloy, harde, hibiscus, jamun seed, kapoor kachli, mango seed kernel, nagkesar, pomegranate peel, and tamarind seed) were selected to evaluate their antioxidant activity in ghee. The total phenolic content (TPC), expressed as mg gallic acid per g of catechu (59.41), harde (58.79), tamarind seed (59.74), areca nut (46.24), pomegranate peel (38.54), jamun seed (36.53) and nagkesar (33.32) was significantly higher compared to chicory (24.08), mango seed kernel (23.18), banyan tree aerial roots (17.61), hibiscus (16.61), brahmi (13.21), dodi (6.51), giloy (4.42) and kapoor kachli (1.17). The DPPH radical scavenging activity (expressed as % inhibition) of tamarind seed (89.62%), catechu (88.37%), harde (86.15%), jamun seed (76.41%), areca nut (75.79%), nagkesar (71.41%), pomegranate peel (70.83%), mango seed kernel (69.97%) and chicory (62.37%) was higher than banyan tree aerial roots (29.24%), hibiscus (14.94), brahmi (9.11%), dodi (7.97%), giloy (4.49%) and kapoor kachli (2.58%).ThesisItem Open Access EVALUATING THE EFFECT OF CARDAMOM ON MAILLARD REACTION IN BASUNDI(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Ms. Jambutkar Pruthvi Rajesh; Dr. B. M. MehtaBasundi is a heat-desiccated thickened milk dessert. Maillard browning occur in Basundi during processing and storage. Some of the compounds generated from Maillard browning are toxic in nature. Many attempts have been made to find inhibitors of Maillard browning in foods and in vivo. No attempts have been reported so far to exploit potential of cardamom to control Maillard browning in Basundi. The present study was carried out in two phases namely (i) optimization for rate of addition of cardamom to control Maillard browning during storage at 7±2°C and (ii) selected levels of cardamom evaluated for chemical, physico-chemical and sensory characteristics of Basundi. The cardamom was added in two different stages i.e. (i) initially (i.e., tempered at 40°C) in milk (T1) and (ii) concentrated stage (i.e., when two times concentration of milk achieved) of milk (T2) during Basundi preparation. The sample without addition of cardamom was treated as control (T0).ThesisItem Open Access EVALUATION OF QUALITY CHARACTERISTICS OF BREAD INCORPORATED WITH WHEY AND MORINGA OLEIFERA POD POWDER(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Nakum Jashpal Raysinhbhai; Dr. S. C. ParmarThis study was carried out to incorporate beneficial constituents of Cheddar whey and Moringa pod powder into a product like bread having routine consumption. Cheddar cheese whey was analysed for physico-chemical characteristics. The Moringa pod powder was analysed for gross composition and radical scavenging activity. Cheddar cheese whey and Moringa pod powder were incorporated in the preparation of bread. Changes in chemical characteristics of bread prepared using Cheddar cheese whey and moringa pod powder were assessed.ThesisItem Open Access EVALUATION OF ARGENTOMETRIC TITRATION METHODS FOR DETERMINATION OF CHLORIDE IN MILK(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Dodiya Vishal Dipubhai; Dr. Amit Kumar JainChloride content of milk provide information about the abnormality of milk. Higher chloride content is related to diseased udder. The determination of chloride content in milk may also be used for checking adulteration of milk. A number of methods for determination chloride content in milk has been reported. Some of these methods involve the use of sophisticated instruments and require highly skilled manpower for operation and are relatively costly in comparison to argentometric titration methods. Argentometric titration methods for the quantitative estimation of chloride in milk include Mohr’s method and Volhard method. Very few studies for the comparison of argentometric titration methods for determination of chloride in milk are reported in literature. Further, effect of added neutralizers on determination of chloride content in milk by these methods has not been reported so far. Therefore, the study was conducted to evaluate Mohr’s method and Volhard method for the determination of chloride content in milk.ThesisItem Open Access EVALUATION OF QUALITY CHARACTERISTICS OF CAKE INCORPORATED WITH WHEY AND MORINGA OLEIFERA POD POWDER(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Dahima Bharatkumar Nareshkumar; Dr. SC ParmarThis study was carried out to harness beneficial constituents of Cheddar cheese whey and Moringa pod powder into a product like cake having wide popularity and consumption. Cheddar cheese whey was analysed for physico-chemical characteristics. The moringa pod powder was analysed for gross composition and radical scavenging activity. Cheddar cheese whey and Moringa pod powder were incorporated in the preparation of cake. Changes in chemical characteristics of cake prepared using Cheddar cheese whey and moringa pod powder were assessed.
