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Open Access
PROCESS STANDARDISATION FOR THE DEVELOPMENT OF FAT REPLACED DIETETIC CHHANA KULFI
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) ASWATHY M. R.; Dr. S. N. RAJAKUMAR
Kulfi is an indigenous dairy product popular in northern part of India, often called the Indian ice-cream. It is a product that is relished by consumers of all ages and is gaining popularity in the current scenario. Kulfi's high calorific value and sugar content make it unsuitable for diabetics and diet-conscious people. The present study was to standardise the manufacture of fat replaced dietetic chhana kulfi. It was prepared from kulfi mix comprising of skim milk, low fat chhana, inulin (as fat mimetic), sucralose (as low-calorie sweetener) and lutein ester (as colourant and antioxidant). Based on preliminary trials the range of addition of Inulin, low fat chhana, sucralose and lutein ester were selected as 3.3-8%, 15-22.5%, 200-300 ppm and 1.3-2.0 mg/100g respectively. Computation of the optimized solution was done using these four variables and four responses consisting of sensory characteristics (Flavour, Body and Texture, Colour and appearance, Overall acceptability) with Central Composite Rotatable Design (CCRD) of Response surface methodology (RSM). The solution with highest desirability of 89% with the levels as inulin 6.34%, low fat chhana 22.5%, sucralose 243ppm and lutein ester 1.65mg/100g were selected and the optimised product prepared. The optimum product was analysed for its proximate composition, colour characteristics, textural attributes, antioxidant activity and sensory evaluation. The product contains 1.22±0.25% fat, 9.26±0.66% protein, 152±0.32kcal/g and melting rate 21.24±0.24 g/30min, while the control contains 7.85±0.80% fat, 5.29±0.02% protein, 219.31±0.33kcal/g and melting rate 31.89±0.23g/30min. The addition of lutein improved the colour characteristics and the antioxidant activity of the product. The optimised product and control showed good shelf life beyond 80 days. The cost of production per 100ml sample of control and product was Rs. 14.94 and Rs. 35.70 respectively. The kulfi thus prepared had low calorie and was protein rich.
Open Access
EXTRACTION AND CHARACTERIZATION OF ESSENTIAL OIL FROM NUTMEG FRUIT FLESH FOR ITS UTILIZATION AS AN ANTIMICROBIAL COATING IN PANEER
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-02-09) VYSHAK V L; Dr. Rahila M. P
Paneer is an indigenous coagulated milk product, but it is highly perishable with a limited shelf- life like other indigenous dairy products. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. In the present study attempts were made to increase the shelf-life of paneer at refrigerated storage by the application of essential oil coating prepared from nutmeg fruit flesh. The essential oil is prepared from nutmeg fruit flesh by steam distillation method. Physico-chemical and bio functional properties of essential oil was determined. The specific gravity of the essential oil was found to be 0.903. The refractive index of essential oil was 1.4772. The acid value and total poly phenolic value of essential oil was 3.36 and 4.04 mg GAE/g respectively. The extracted essential oil also found to have antimicrobial and antioxidant activity. The percentage radical scavenging activity of essential oil was 66.66%. Antimicrobial property of the essential oil was assessed against the indicator organisms Staphylococcus aureus and Escherichia coli by performing the agar well diffusion assay. The extracted essential oil exhibited inhibitory action against both the indicator organisms. The shelf life of samples coated with essential oil packaged in LDPE pouches had more shelf life than the control paneer as the coated paneer kept well for 9 days while the control paneer was spoiled after the 6th day of refrigerated storage. The paneer with essential oil coating obtained satisfactory sensory scores.
Open Access
UTILIZATION OF DAIRY BY-PRODUCTS IN THE DEVELOPMENT OF DIETETIC GULAB JAMUN
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-10-14) HARITHA C; Dr. Dinker Singh
Major portion of the surplus milk in the dairy market is being handled by unorganized sector. As technical advancements is scarce in the unorganized sector, most of the by-products generated is being wasted which creates environmental pollution. This study is aimed at utilizing dairy byproducts like ghee residue, buttermilk and whey for the development of a low calorie traditional dairy sweet i.e., Gulab Jamun by complete replacement of sucrose syrup with sucralose. Supplementation of by-products helps in increasing the biological value of the Gulab Jamun and aims the effective reduction of dairy waste. Based on preliminary trials, the range of levels for total solids of ghee residue; maida and Sweet Cream Butter Milk Powder (SCBMP) were selected as 10-20%, 8-16% and 12.5-37.5%, respectively. Computation of the optimized solution was done using these three variables (ghee residue, maida and SCBMP) and five responses consisting of sensory characteristics (Flavour, Body and texture, Colour and appearance, Sweetness and Overall Acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained with 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. Ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, were found to be having maximum acceptable sensory attributes and hence selected for further studies. Soaking syrup was prepared with 400 ppm suralose by replacing 25% whey. The optimized product was having 34.6± 0.17% TS, 9.97± 0.52% protein,3.52± 0.17% fat and 18.64± 0.57% carbohydrate. Energy value of the developed product (127.62 Kcal) was 65% lower than that of control and showed significantly high antioxidant properties (IC 50 value). The Cost of production for optimized product (Rs 5.5) is much lesser than that of the control (Rs 8.60). The shelf life for optimized product at ambient temperature and refrigerated condition was 2 days and 8 days, respectively. The product was a good option for by- product utilization and the low energy value making it a suitable for health conscious customers.
Open Access
EVALUATION OF PHYSICO-CHEMICAL, NUTRITIONAL AND BIO-FUNCTIONAL CHARACTERISTICS OF MILK FROM VECHUR AND KASARGOD DWARF BREEDS OF CATTLE
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-12-13) SANA JOSE K; Dr. Rachana C.R
Vechur and Kasargod Dwarf cattle are indigenous to the state of Kerala, India. Vechur cattle is registered as an indigenous breed as per National Bureau of Animal Genetics Resources (NBAGR) whereas Kasargod Dwarf is labelled as ‘non-descript’. Limited information is available on the compositional characteristics of milk from these cattle. In the present study, pooled milk samples of Vechur and Kasargod Dwarf cattle were collected for physicochemical, nutritional and bio-functional analysis. The gross compositional analysis of milk revealed that Vechur milk had higher concentration of total solids, fat and ash compared Kasargod Dwarf milk, but protein content was more in the latter. This observation was reflected in the titrable acidity values as well. The nutritional analysis of milk samples unveiled the fact that Kasargod Dwarf milk had higher concentration of Vitamin C, D and E content compared to Vechur cow milk, whereas Vitamin A concentration was higher for the latter. The Kasargod Dwarf milk was also shown to have lower cholesterol content (290.44±3.53) than Vechur cow milk (350.75±3.22). The bio-functional characteristics such as antioxidant activity, fatty acid profile and SDS-PAGE protein fractionation was also carried out. The antioxidant activity (percent radical scavenging activity) was observed to be 44.13 and 48.85% for Vechur and Kasargod Dwarf milk, respectively. The milk from Kasargod Dwarf cattle exhibited higher concentration of unsaturated fatty acids. The milk proteins were resolved using SDS-PAGE and the following fractions were identified: Lactoferrin (Lf) (76 kDa), immunoglobulin (Ig) (66 kDa), α-S1caseins (23 kDa), α-S2caseins (21 kDa), β-casein (24 kDa), β- lactoglobulin (18 kDa) and α-lactalbumin (14 kDa). The overall nutritional and bio-functional parameters revealed that Kasargod Dwarf milk has better characteristics than Vechur cow milk. However, to prove the worth of consuming and asserting the beneficial health effects of milk from indigenous breeds, a comprehensive clinical or animal study is required.
Open Access
EFFECT OF DIFFERENTIAL HEAT TREATMENTS ON BIOFUNCTIONAL PROPERTIES OF BIOPEPTIDES IN FERMENTED GOAT MILK
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-12-20) AISWARYA V G; Dr. Rachana C.R
Goat milk, which is claimed to have medicinal value, is one of the naturally occurring functional foods and is generally used as a substitute for human milk. However, goat milk proteins are more sensitive to heat treatment, and no data are available in the literature about the impact of thermal processing on biopeptides. Therefore, in the present study, the effect of differential heat treatments on the biofunctional properties of biopeptides in fermented goat milk was investigated. Three heat treatments were used in the analysis namely, 72°C/15sec, 85°C/10min, and 121°C/15min. The physicochemical analysis of this differentially heat-treated goat milk showed that protein content and lactose content of milk heated to 121°C/15min were significantly lower. The pH of milk decreased significantly with heating to around 6.25 in the case of milk heated to 121°C/15min. Antioxidant activity was highest in milk heated to 121°C/15min with an average of 51.18% RSA. Milk heated to 85°C/10min showed 35.47% inhibition of the ACE enzyme. Antimicrobial activity was observed against E.coli in the case of 85°C/10min. SDS-PAGE was used to compare protein fragments. Seven bands that were clearly visible on the electrophoretogram of raw milk showed disappearance with the intensity of heating. The fermentation and subsequent storage analysis on the 0th, 7th, 14th, and 21st day showed that both biofunctional and physicochemical property was significantly changed. The pH and carbohydrate content gradually decreased while acidity gradually increased with the storage period. Antioxidant activity was highest in fermented milk initially heated to 121°C/15min, which showed 70.20% RSA on the 21st day. Antihypertensive activity and antimicrobial activity were highest in fermented milk initially heated to 85°C/10min. Protein profiling in all three cases of fermentation showed that as storage time rose, the intensity of the β-Lg band in samples decreased. By the sensory evaluation of fermented product from three heat treatments, it was found that fermented product made from milk initially heated to 121°C/15min had better organoleptic properties and a pleasant flavour. It may be inferred that the biofunctional properties can be changed with suitable heat treatment and fermentation, which will help produce milk products with improved sensory qualities that are hypoallergenic
Open Access
DEVELOPMENT OF FIBER INCORPORATED REDUCED CALORIE HERBAL RASMALAI
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-12-20) AMBILI M V; Dr. Dinker Singh
The importance of traditional dairy sweets is underlined by the fact that about 50% of India's milk production is utilized for making these products such as Khoa based sweets, concentrated dairy products, Paneer, ghee, Malai, Dahi, Chhana and Chhana based sweets. These days consumer is more concerned about the higher calories they carry. This study aims at the development of Chhana based traditional dairy product, Rasmalai by fortification with Tulasi, Ashwagandha and isabgol and complete replacement of sugar in sweetened concentrated milk with sucralose to increase medicinal and functional value of the product. Based on preliminary trials, the range of levels for Tulasi extract, Ashwagandha root powder and isabgol were selected as 4-10%, 0.2-1% and 0.5- 1% respectively. Utilizing the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), the optimised solution was computed using the three variables (Tulasi extract, Ashwagandha root powder and isabgol) and five responses made up of sensory qualities (flavour, body and texture, colour and appearance, sweetness, and overall acceptability). The optimum level of the variables was obtained with 90% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. Tulasi extract, Ashwagandha root powder, and isabgol were determined to have the highest levels of acceptable sensory qualities and were subsequently chosen for additional research at 6.951%, 0.423%, and 0.583%, respectively. Sweetened concentrated milk for soaking the Rasmalai balls was prepared with 100 ppm sucralose. The optimized product had 28.51 per cent carbohydrate, 158.10 K calories, 1.48 per cent crude fiber, 6.029 per cent dietary fiber and 27.74 per cent total polyphenols and with significant anti oxidant property. The Cost of production for optimized product is Rs 20.26 and the shelf life is one day at ambient temperature six days at refrigerated condition. The addition of herbs and reduction of the calorie in the product made it a right choice for diabetic and health conscious customers.
Open Access
STUDY ON POST FERMENTATION ACIDIFICATION BY DAHI STARTER CULTURES
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-01-03) SILPA K RAJ; DR. Ligimol James
One of the main constraints being raised about dahi, a traditional Indian fermented dairy product prepared at households and industrial level is the increase in acidity that occurs during its storage even after ensuring proper cold chain maintenance. This continued development of acidity after the desired fermentation is referred to as post-fermentation acidification (PFA), which is not at all desirable. In the current study, twenty-two dahi cultures were screened for their post acidification potential and only three, namely L. acidophilus 307, L. casei and L. helveticus 53, were found to be low post acidifying i.e., elicited ΔpH48 of ≤0.3 units on extended storage for 48 h at fermentation temperature. Activity profiling of the three low post acidifying cultures and two high post acidifying cultures, namely L. casei 01 and L. rhamnosus 18 during refrigerated storage could distinctly classify the cultures into two different acidification pattern categories agreeing with the results of the post fermentation screening procedure adopted. Effect of thermization at 65oC as well as of microwave treatment at 600W for different periods on post acidification of dahi samples prepared using L. rhamnosus 18 or L. casei 01 upon refrigerated storage was assessed. Regardless of the treatments and the starter culture used, significant (p < 0.01) decrease in pH and increase (p < 0.01) in titratable acidity and lactobacilli count were observed in all of the dahi samples. In general, thermization at 65°C for 30 sec, 60 sec, 2 min and 5min had no inhibitory effect on post-fermentation acidification. However, microwave treatment was found to control PFA during refrigeration though in a culture specific manner. The microwave treatments adopted were found to be effective in controlling PFA during refrigerated storage. The study also explored the possibilities of using UV and mild heat stress exposures to develop low post acidifying cultures. Adopted UV treatments resulted in significant(p<0.01) reduction of ΔpH48 of both the UV treated high post acidifying cultures but could not generate low post acidifying cultures. On the other hand, mild heat stress (460C for 1 h) exposure did not elicit any noticeable impact on the postfermentation acidification potential of both the culture. Current study could establish strain wise differences in the post fermentation acidification pattern ofdahi cultures and scientifically assess the impact of different treatments on post fermentation acidification. Outcome of this study calls for further studies to understand the genetic and enzymatic background of the differential post acidification pattern exhibited by the tested isolates.
Open Access
EXTENT OF DEGRADATION OF GHEE ON REPEATED USE AS COOKING MEDIUM
(COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2022-03-04) ALEENA. K. S.; Divya M. P
The high temperature cooking process creates a series of complex chemical reactions in oil and affects the sensory as well as functional properties of foods and the oil. The reuse and repeated heating of cooking oil results in oil deterioration leading to adverse health effects. There is shortage of Indian studies high- lighting the extent of degradation of cooking oils especially ghee on repeated use as cooking medium. The aim of the present project was to check the extent of thermal degradation in ghee over other edible oils on repeated use as cooking medium. Coconut oil and sunflower oil were selected for comparison with ghee, due to their popularity in Kerala cuisine. The oils were subjected to two types of treatments in which, influence of high temperature as well as time was studied and it was found that heating at constant temperature for long time (180°C for 6 hours) caused more oil quality deterioration compared to high temperature heating (300°C). Compared to ghee and sunflower oil, coconut oil had highest stability against oxidation. Paneer was fried in different cooking oils as well as Ghee. The frying process was repeated with same sample of oils and ghee, and samples after each frying were analysed to study the interactions occurred during frying processes. Ghee and sunflower oil had least interaction with food upon repeated heating. Smoke point of all the selected oils and ghee was determined to analyse the suitability for high temperature cooking and deep fat frying. The safe extent of repeated usage of ghee and other cooking oils were determined by analysing the fatty acid composition (GC-MS), Total polar compounds (ATR- FTIR and Testo 270) and oxidation products (Fluorescence spectroscopy). It was recommended that up to 4 repeated heating, coconut oil, sunflower oil and ghee are safe for consumption.
Open Access
DEVELOPMENT OF A TECHNIQUE FOR DETECTION OF PRESENCE OF COW MILK IN GOAT MILK
(COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2020-11-01) VANDHANA P S; Divya M. P
Adulteration of Goat milk in terms of mixing with Cow milk has emerged to be a serious issue in the recent years. The higher price and nutritional value coupled with limited availability of the former serves as the driving factor for the mixing of relatively cheaper, easily available cow milk to goat milk. The current available analytical techniques for the detection of presence of cow milk in goat milk are highly sophisticated, laborious, complex and time consuming which cannot be adopted at the basic level by private goat milk producers. So the development of a simple rapid laboratory technique for the same which can be applied at the farm and society level is a great need in the present days. This study was conducted using pure goat milk, pure cow milk and cow milk mixed with goat milk at different proportions of 25 percent, 50 percent and 75 percent. The physico chemical and compositional properties of samples were analyzed and a significant variation between the samples was observed in terms of fat and chloride content. The ethanol stability was checked for the samples and found out that goat milk has lower ethanol stability compared to bovine milk and it improved by addition of cow milk. A blue colour which varies proportionately in intensity from light blue for pure goat milk to dark purple by increased addition of cow milk was developed by addition of Bromocresol purple and was verified using colorimeter. The addition of Seliwanoffs reagent to the above said samples led to the development of coagulum with significant differences in appearance such as a completely dispersed coagulum in case of goat milk and a clearly settled coagulum on top portion for cow milk. The rate of settlement of coagulum to the top increases with increase in content of cow milk in goat milk. The above stated differences may be considered as the basis for detection of presence of cow milk in goat milk. Further the Scanning Electron microscopy study of coagulum was carried out and fatty acid profile of samples was analysed using GC-MS.

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