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1990 - 199912020 - 20221
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Subject: Dairy Technology × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    PROCESS STANDARDIZATION OF CASEIN HYDROLYSATE INCORPORATED FUNCTIONAL PREMIX FOR WOMEN
    (DEPARTMENT OF DAIRY TECHNOLOGY VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-11-28) BEENA R.L; DR. S.N. Rajakumar
    Calcium is the most abundant mineral in the human body and is vital for bone health and many physiological functions. Cereals and legumes are staple foods in India. They generally contain phytates and oxalates that tightly bind calcium and other divalent cations. Bioactive peptides produced from protein hydrolysis are found to have many functional properties, one of which is facilitating better calcium absorption in the body even from a high phytate food. This concept was taken to formulate the hypothesis of the present work. An attempt was made to formulate a diverse composite premix for women based on Recommended Daily Allowance by ICMR (2020). The premix base was made with selected cereals, pulses, and an oil seed which are nutrient-dense and locally available. The proportion of their addition was optimized using CCRD of RSM taking sensory scores as responses. The optimized composite flour mix had an ingredient composition of 65.95 parts of cereal blend, 36.01 parts of pulse blend, and 3.98 parts of oilseed. The functional ingredient, casein hydrolysate was prepared and the level of addition to the premix was optimized. Characterization of the casein hydrolysate was done with respect to calcium binding and calcium solubilizing properties and amino acid profile of the hydrolysate was also studied. SDS-PAGE was done to determine the molecular weight of the peptide fractions. The final optimized composite flour was kept for storage study in metalized polyethylene pouches sealed inside a carton box. It was kept at room temperature for 100 days and evaluated its sensory, physico-chemical and microbial properties once in every 20 days. The product was found to be shelf-stable even after 100 days. In-vivo study was conducted in female Wistar rats (two-month-old) for four weeks. Calcium content in the femur was analyzed after the study period and the treatment group with casein hydrolysate was found to have significantly (p< 0.01) higher calcium than the control groups.
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    ThesisItemOpen Access
    QUALITATIVE CHANGES OF YOGHURT PREPARED FROM MILK PRESERVED BY DIFFERENT METHODS
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES Mannuthy - Trichur, 1990-03-09) PRASAD, V; Sukumaran, M.V