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ThesisItem Open Access EVALUATION OF KOKUM (GARCINIA INDICA) AS VALUE ADDED INGREDIENT IN WHEY BEVERAGE(DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) ANKAMANAL VEENA; Dr. S.V. PINTOThe present investigation involved evaluation of Kokum (Garcinia indica) as value added ingredient in whey beverage. The experiment was conducted in three phases. Phase I: Development of a tentative method for manufacturing of Kokum whey beverage (KWB); Phase II: Optimizing the TS level of reconstituted whey, level of sugar and level of Kokum syrup using Response Surface Methodology and Phase III: Evaluating the developed product for its physico-chemical properties, microbiological quality and assessing its shelf life.ThesisItem Open Access TECHNOLOGY FOR MANUFACTURE OF PROTEIN FORTIFIED FUNCTIONAL FROZEN YOGHURT(Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2021) Sanjay Sharma; Dr. A. J. GokhaleFrozen yoghurt, a tangy combination of ice-cream with yoghurt is a globally established category. Frozen yoghurt, also referred to as yoghurt ice cream, is a frozen dessert made from milk fermented with the use of yoghurt starter bacteria (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus). It has a titratable acidity around 0.30 per cent lactic acid. Frozen yoghurt may contain fruit, fruit pulps/juice, fibers, hydrocolloids and other fortificants which may improve its rheological and sensory properties. Utilization of chakka (concentrated yoghurt) and chhana in place of yoghurt in frozen yoghurt could improve its nutritional, functional and physico-chemical properties.ThesisItem Open Access TECHNOLOGY FOR MANUFACTURE OF FIBER FORTIFIED FLAVOURED MILK(DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND) Patel Vinaykumar Mukeshbhai; Dr. A. J. GokhalePlain milk is the largest consumed liquid dairy product all over the world due to its palatability, nutritious value and easy availability. If this milk is added with some ingredients like colour, flavour and sugar, this modified form is called flavoured milk and it is more acceptable by the peoples of all age groups from children to adolescence. Present investigation involved the process for development of fiber fortified flavoured milk (FFFM) using chia seed as source of fiber and functional ingredient.ThesisItem Open Access DEVELOPMENT OF PROBIOTIC SOFT CHEESE(DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patani Darshana Zinabhai; Dr. Amitkumar M. PatelFunctional foods are those, which contain some health promoting components beyond the traditional nutrients. One way in which foods can be modified to become functional is by adding probiotics. A probiotic food is a processed product, which contains viable probiotic microorganisms in a suitable matrix and in sufficient concentration. Traditionally, the most popular food delivery systems for probiotic cultures have been freshly fermented dairy foods such as yoghurts and fermented milks. However, their survival and viability may be adversely affected by processing conditions as well as by the product environment and storage conditions. Cheese is a versatile food product, appealing to many palates, and is suitable for all age groups. It provides a valuable alternative to yoghurt and fermented milk as a vehicle in probiotic delivery. Therefore, the present study was planned to optimize the ‘Development of probiotic soft cheese’.ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF QUINOA KHEER(DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2021) Parmar Himanshukumar Navinbhai; Dr. Amitkumar M. PatelCereals combined with milk in form of palatable foods offer both nutrition and healthfulness. In view of cereal-based milk foods attaining greater acceptance for their health benefits and economic considerations, the major task that lies ahead is to assimilate these basic ingredients into products that appeal to the sophisticated palates of our modern society. Kheer is milk and rice-based dessert produced by cooking rice in milk. Replacement of rice with quinoa (Chenopodium quinoa Willd.) provides better nutrition than rice kheer. Quinoa has unique nutritional properties, so incorporation of quinoa in milk for making kheer results in product which is more nutritious as compared to rice kheer. Hence the present investigation “Development of Technology for Manufacture of Quinoa Kheer” was carried out.ThesisItem Open Access DEVELOPMENT OF SPICE-BASED FROZEN YOGHURT(DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) GOHIL MITRAJSINH RAMESHBHAI; Dr. C. N. DHARAIYAThe present investigation was planned and conducted to develop a technology for the manufacture of spice-based frozen yoghurt. This experiment was carried out in six phases viz. Phase I: Screening of suitable spice(s) for utilization in frozen yoghurt; Phase II: Optimization of the ratio of salt and selected spice; Phase III: Optimization of the rate of addition of maltodextrin, stabilizer & emulsifier mixture, spice & salt mixture using Response Surface Methodology; Phase IV: Analysis of developed frozen yoghurt; Phase V: Evaluation of shelf life of developed frozen yoghurt; Phase Ⅵ: Cost calculation of the developed frozen yoghurt.ThesisItem Open Access DEVELOPMENT OF SOYA AND MILK SOLIDS BASED EXTRUDED SNACK FOOD(DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Gavali Ranjit Gopichand; Dr. Amitkumar M. PatelThe increasing demand for healthy snack foods has been growing over the past few years. Cereals play an important role in human diet and nutrition. The protein quality of cereals can be improved by combining it with other rich sources of protein such as whey and soya proteins. Hence the present investigation “Development of soya and milk solids based extruded snack food (SMESF)” was carried out.ThesisItem Open Access UTILIZATION OF ORANGE PEEL PRODUCTS FOR VALUE ADDITION TO ICE CREAM(Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2021) Chandgude Prasad Balaso; Dr. Atanu JanaThe objective of the present study was to investigate use of orange (Citrus sinensis cv. Malta and Citrus sinensis cv. Valencia) peel solids [i.e. Candied orange peel (COP) or Orange peel powder (OPP)] as flavour adjunct in medium-fat fruit ice cream. This will enable us to utilize the phytochemicals and dietary fiber inherent in orange peel and salvage the byproduct (fruit peel) of fruit industry. The level of orange peel products (i.e. COP, OPP) in fruit ice cream were optimized and appropriate fruit flavouring for ice cream was selected. The value-added experimental medium-fat fruit ice cream (6.0 % fat, 12.5 % MSNF, 0.35 % of stabilizer-emulsifier) was characterized for its chemical composition, physico-chemical properties, sensory and microbial quality as against control ice creams.ThesisItem Open Access DEVELOPMENT OF DIETETIC LOW-CHOLESTEROL PANEER EMPLOYING β-CYCLODEXTRIN AND PARTIAL HOMOGENIZATION OF MILK(Department of Dairy Technology Sheth M. C. College of Dairy Science Anand Agricultural University Anand, 2020) RAMESH B. MODI; Dr. ATANU H. JANAThe investigation was carried out to develop dietetic paneer having low cholesterol content. The β-cyclodextrin (β-CD) has been widely used for cholesterol removal from milk and milk products. Reports indicates better efficacy of cholesterol removal from milk or cream using β-CD, if homogenized raw material is used. Since homogenization of milk impairs the curd forming properties, ‘partial homogenization’ (i.e. homogenizing the cream portion) would help in ameliorating the adverse effect of such treatment on the physical properties of paneer.
