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ThesisItem Open Access PREPARATION OF FERMENTED WHEY BEVERAGE CONTAINING COMPLEXED IRON(ICAR-NDRI, KARNAL, 2022) ARUNA; Kaushik KhamruiIron is an essential micronutrient involved in numerous physiological and biological functions in the human body. The principal function of the iron is to carry and transport oxygen from the lungs to the various tissues in the body. Iron deficiency affects approximately 20% of the world population, specifically women and young children are at high risk.The best way to prevent problems associated with iron deficiency is through iron fortification of foods especially for the vulnerable groups. Iron bioavailability can be enhanced by ingesting it in complexed form with proteins or carbohydrates. However, addition of these complexes may alter the physicochemical properties of products.This can be overcome by iron complexing ability of food-grade bacteria or the biomolecules produced by them in the product matrix. Exopolysaccharides (EPSs) are the carbohydrates of microbial origin that are secreted out of the cells. This study was envisaged to prepare whey beverage by fortification of iron. Whey beverage was prepared by optimizing the sugar (5,6,7 and 8%), essential oils (ginger and lemon) ratio (0.2, 0.4, 0.6 and 0.8) and their level (100, 200, 300 and 400ppm).The beverage containing 7% sugar, 200ppm essential oil (ginger: lemon::0.2:1) obtained highest sensory acceptability. Iron fortified fermented whey beverage was found to possess higher antioxidant activity (23.05μg/ml) in terms of Trolox equivalent and complexed iron (68.35%) than iron fortified whey beverage. Bioaccessibility of iron in developed whey beverage was found to be 32.02±0.53%. Shelf life of whey beverages were studied at 4±1⁰ C in two different packaging materials viz., glass bottles and LDPE pouches and analyzed for physico-chemical, sensorial and microbiological changes and antioxidant activity at an interval of 3 days. The whey beverages showed decreased trend in antioxidant activity, pH, viscosity and sensory attributes with storage days. Further, complexed iron and total solids contents, bioaccessibility of iron did not undergo any change during storage. The microbial counts increased with storage days. The iron fortified fermented whey beverage and iron fortified whey beverage packaged in glass bottles had shelf life of 21 days and 18 days respectively, whereas both the beverages packaged in LDPE pouches had shelf life of 15 days at refrigerated storage condition. The cost of iron fortified fermented whey beverage was found to be Rs. 20.44/ 200ml LDPE pouch.ThesisItem Open Access Technology of Blueberry Incorporated Goat Milk based High Protein Dessert(ICAR-NDRI, KARNAL, 2022) LAKSHMIPRIYA P R; HEENA SHARMAGoat milk is preferred over bovine milk due to its unique nutritional composition and there has been renewed interest in therapeutic and nutritional characteristics of goat milk because of higher amount of short and medium chain fatty acids (better digestibility) and lower α-s1 casein (less allergenic). Further, goat milk can be efficiently utilized by converting into value-added products incorporated with natural bioactive such as blueberry. Blueberries have great potential for inclusion in dairy dessert owing to their high antioxidant capacity and several health benefits. However, fermentation of goat milk has always been a challenge for the processors due to lesser firm curd and weaker gel. Certain physical interventions, involving an increase in the total solids or protein content, can be attempted for the preparation of fermented goat milk products. In this study, goat milk based high protein dessert was developed using ultrafiltration technique at different concentration factors and optimizing its formulation using blueberry, sugar and inulin. Ultrafiltered goat skim milk 3X was used for preparation of blueberry dessert as it showed higher protein (%) (8.91 ± 0.15) and total solids (%) (15.58 ± 0.22) than 1X and 2X. Protein curd mass (PCM) obtained after fermentation was further optimized for the incorporation of blueberry crush (BC) (PCM: BC::70:30, 80:20, 90:10), sugar ( 5%,10%,15%) and inulin (2%, 3%, 4%). Based on sensory analysis and rheological characteristics, PCM: BC with 80:20 ratio, 10% sugar and 4% inulin was optimized and selected for further characterization. The optimized blueberry dessert (OBD) had pH, acidity (% lactic acid), fat (%), protein (%), ash (%) and total solids (%) with the value corresponding to 4.23, 1.37, 1.01, 13.55, 0.93 and 48.79, respectively. Color values of high protein blueberry dessert were significantly (p < 0.05) affected with the addition of blueberry crush. The L*and b* values of the optimized product significantly decreased (p<0.05) with the blueberry addition while, a* values significantly (p<0.05) increased. The antioxidant activity (DPPH, FRAP) and total phenolic content of OBD were significantly higher (p<0.05) than control. Control and optimized samples were further stored in polypropylene packaging material and subjected to in-package thermization. Acidity increased significantly (p<0.05) with storage for both control and OBD non-thermized and thermized samples. Rheological attributes showed that storage modulus was higher than loss modulus indicating viscoelastic behavior. α –Lactalbumin, β – Lactoglobulin, α, β, Kappa caseins, αs₁-casein were the major protein fractions identified in non-thermized and thermized samples. Storage studies depicted the spoilage of non-thermized control and OBD samples on 7th day and 14th day of storage, respectively while, thermized control and OBD were found to be acceptable upto 28 days under refrigerated condition.ThesisItem Open Access DEVELOPMENT OF BROWN PEDA CONVENIENCE MIX USING GHEE RESIDUE(ICAR-NDRI, KARNAL, 2022) RUPAM KHURANA; Yogesh KhetraGhee residue is a by-product of dairy industry which is still underutilized due to short shelf life and limited industrial use. This study was aimed for development of brown peda convenience mix using ghee residue. Two types of Convenience mixes were developed and subjected to characterization, storage study and manufacturing of brown peda. To manufacture the mixes, fresh ghee residue (GR) was procured from Model dairy plant and subjected to pulverization. Pulverized ghee residue was heated upto 65±1⁰C and mixed with Pasteurized cow milk (CM). The mix was standardized to Fat/MSNF ratio of 0.52 with cream to match composition of brown Peda. However, the admixture obtained had lower pH and heat coagulation tendency so, neutralization was done by adding sodium bicarbonate followed addition of stabilising salt. The admixture was then homogenized, and spray dried to obtain GRP (Ghee residue powder). Convenience mixes viz. CMD (Ghee residue powder with dry blended sugar) and CMS (Ghee residue powder prepared by adding sugar syrup) were manufactured by same process. In production of CMS sugar syrup was added to admixture whereas for CMD sugar was dry blended to Control GRP powder. Both the Homogenized solution obtained namely SS Stable solution (SS) and stable solution with sugar (SWS) were characterized for their chemical composition, rheological parameters, and heat coagulation time (HCT). The convenience mixes (CMD, CMS) had 98.07-98.98% TS, 21.86-23.33% fat, 24.94-25.52% protein, 3.10- 4.35 % ash, 15.23-15.69% lactose and 30.65-32.38% sucrose content. The water activity, pH, color values (L*, a*, b*), flowability, HMF, peroxide value, tyrosine value, TBA value, dispersibility, wettability, D (3,2), D (4,3) d50, d90, Span, SSA, TPC and yeast and mold count were significantly (p<0.05) different from each other. The reconstitution and functional properties of both the convenience mixes improved significantly due to sugar addition. Brown peda was prepared from both samples using three combinations of powder to water i.e., 75:25, 80:20 and 85:15 and referred as A, B, C respectively. Mixing was done at 3 temperatures (60⁰C, 70⁰C, 80⁰C) and products were than compared to control for sensory and instrumental textural attributes. Higher flavour and body and texture scores were obtained for combination B however, all the samples had less sensory scores as compared to control due to gummy and pasty property. The storage study of all three samples was done at 4⁰C and 30⁰C, where GRP was taken as control and revealed that higher storage stability was obtained in CMD sample as compared to GRP and CMS. TS, L*, a*, pH, dispersibility, oil binding, water binding decreased whereas, aW, HMF, Tyrosine value, wettability, Insolubility index and particle size of powder increased during storage.ThesisItem Open Access DEVELOPMENT OF ON-PACKAGING FRESHNESS INDICATOR OF MISTI DAHI(ICAR-NDRI, KARNAL, 2022) NEHA CHAUBEY; P. NARENDER RAJUA freshness indicator is a type of non-destructive intelligent packaging system which tells about the real-time quality of the product. Intelligent packaging is a growing research area but limited research has been done on dairy products in general and fermented dairy products in specific. India is the largest producer of milk in the world with about 210 MT of production of which about 50% is converted into traditional dairy products. Misti dahi is a popular traditional fermented dairy product of eastern India, which is having a shelf life of about 15-20 days. The shelf life of the product depends on the processing conditions and also on its storage conditions. Hence, present research work has been carried out to develop an on-package freshness indicator for misti dahi. The research was conducted in three phases, in the first phase headspace volatiles of both homogenized and unhomogenized misti dahi were identified using Gas Chromatography-Mass Spectrometry (GC-MS) coupled with Solid Phase Microextraction (SPME) technique. A total of 192 and 191 headspace volatile compounds were identified in homogenized and unhomogenized misti dahi respectively, having a Total Ion Count (TIC) of more than 104. The chemical groups identified were acids, ketones, ether, esters, aldehyde, alcohol, hydrocarbons, nitrogenous compounds, sulphur-containing compounds, and some miscellaneous compounds. Among all groups, 8 key headspace volatiles were identified which were present on all days of storage namely acetic acid, hexanoic acid, octanoic acid, n-decanoic acid, 2-heptanone, 2-nonanone, 2-undecanone, and nonanal. In the second stage, during storage, quality attributes of misti dahi were monitored and correlated with key headspace volatile compounds. The key headspace volatiles were found to be positively correlated with titratable acidity (% lactic acid), free fatty acid content (% oleic acid), Thiobarbituric acid (TBA) value and yeast and mold counts. While negatively correlated with pH and total viable count. Overall acceptability was found to be both positively and negatively correlated with the different headspace volatile compounds. It was observed that misti dahi lost its freshness on the 20th day of storage and mold growth was visible on the 25th day. In the third and the last phase, the earlier developed freshness indicators for dahi (Suwalka, 2019) namely S-16 10, U-40, and U-50 were used as freshness indicators of misti dahi. However, as expected desired colorimetric changes were not observed owing to the compositional differences in both the products. Later, 13 new formulations were developed and tried and at the end freshness indicators with codes XE and XD+ were found to aptly depict the freshness loss and selected for homogenized and unhomogenized misti dahi, respectively. The qualitative and quantitative colour changes in both the freshness indicators were monitored during the storage and found to change from an initial yellow colour to pale pink at the end of 20 days indicating loss of freshness. Both the freshness indicators (XE & XD+) were found to be stable at 6±2 ℃ for a minimum of 60 days. Also, a model was developed for predicting the ΔE of the freshness indicators based on critical spoilage indicators of misti dahi. It could be concluded that the freshness indicator labels (XE and XD+) were developed successfully for homogenized and unhomogenized misti dahi which depicts the real-time freshness of the product during storage.ThesisItem Open Access EFFECT OF GHEE RESIDUE SUBSTITUTE OF BAKERY FAT ON QUALITY CHARACTERISTICS OF PEARL MILLET-BASED BAKERY PRODUCTS(ICAR-NDRI, KARNAL, 2022) VINAY, G. M.; ASHISH KUMAR SINGHGhee-residue, obtained after straining molten ghee during its manufacturing is a nutrient-rich by-product of the dairy industry. The majority of ghee residue remained underutilized due to lesser avenues for its commercial application in the food and dairy industry. The ghee residue powder utilised in this investigation had fat ~46.09 %, protein ~31.18 %, lactose ~16.55 %, and ash ~4.91 %. Pearl millet (PM) is considered an important nutraceutical grain due to the presence of a high amount of crude fibre (1.96%), protein (11.14%), ash (1.66%), and fat (5.62 %). Pearl millet is an ideal base material for the manufacture of gluten-free bakery products and attempts have been made to prepare biscuits and muffins. Replacement of ghee residue/ghee residue powder in biscuit dough reduced the lightness, while the redness and yellowness increased. Rheological analysis of dough revealed that it was viscoelatic in nature, with a storage modulus greater than the elastic modulus and a loss tangent less than 0.5, indicating elastic behaviour. Ghee residue utilization lowered dough hardness whereas ghee residue powder addition increased the dough hardness value. sensory evaluation indicated that bakery fat can be replaced up to the 20 % ghee residue and it was rated best in overall acceptability. The interaction effect of dough resting time and level of baking powder showed that showed that dough resting time of 20 minutes and 0.75 % baking powder was optimum level for developing acceptable quality biscuits. However biscuit sample containing 25 % ghee residue powder, 0.5 % baking powder, and a 30-minute dough resting time resulted in biscuits with maximum overall acceptability score. Hardness and spread ratio of biscuits increased and decreased, respectively with increasing concentration of ghee residue. An attempt was made to prepare eggless muffins by substituting whey protein concentrate with ghee residue powder. Rheological studies revealed that muffin batter displayed shear thinning behaviour and the viscosity was reduced up to ~50%; however further enhancement in GRP level improved the viscosity of batter. The batter's loss tangent was close to 0.8, indicating that the batter was viscous in nature. Increasing the level of Ghee residue powder caused lowering in protein but increase in fat and ash content. Among the physical parameters’ redness, specific volume and hardness of muffins increased, whereas lightness value decreased. Based on sensory evaluation, muffin with 25 % WPC substitution with ghee residue powder was acceptable. Replacing more than 50 % of WPC resulted in surface cracking and the collapse of the muffin's body. On the basis of present investigation, it can be inferred that both ghee residue and ghee residue powder can replace fat and WPC in biscuit and muffins respectively without adversely affecting the product characteristics and their sensory acceptability.ThesisItem Open Access TECHNOLOGY FOR SPRAY-DRIED CAROTENOID POWDER FROM MARIGOLD (Tagetes erecta) EXTRACT(ICAR-NDRI, KARNAL, 2021) HARITHA, M; SINGH, ASHISH KUMARNatural pigments gained popularity among consumers to the potential toxicity of synthetic food colours. Marigold has potential to become primary source of carotenoids for industrial production and possess therapeutic properties like anti-inflammatory, anti-tumorous and immunomodulation effects. Carotenoids are generally extracted by using organic solvents, less stable during processing and costly. To overcome the problem of petro-chemical residues and enhance their stability, the present investigation aims to optimise the extraction and spray drying variables to develop a technology for carotenoid powder from marigold petals. The marigold petals were steam blanched for 4 min and made into to paste. Then marigold pulp (223.45 ± 0.11 μg of carotenoid/ml) was mixed with a mixture of flaxseed and sunflower oil (1:1) at 400C in 1:2 ratio and 0.1% of sodium caseinate was used as emulsifier. The extraction was carried out using high shear mixing at 10000 rpm for 15 min. Emulsifiers, high shear rotation speed and time showed significant (p < 0.05) effects on the total carotenoid content and extraction efficiency. The carotenoid rich fraction had TCC, TPC, ABTS, DPPH and FRAP activity of 73.92 ± 0.83 μg/ml, 3.32 ± 0.04 mg/ml, 2465.18 ± 32.65 μM eq./mL, 2178.28 ± 40.62 μg eq./mL and 3059.17 ± 71.25 μM eq./mL respectively. The extraction efficiency of carotenoid was 90.04 ± 1.01 %. For the microencapsulation of emulsion (O/W), 33.73 % of carotenoid extract was mixed with Gum Arabic (1.5%), Maltodextrin (3%) and WPC (10.67 %) and subjected to intermittent high shear mixing at 20000 rpm for 20 min. The encapsulated emulsion was dried using pilot-scale spray dryer and independent variables were inlet air temperature (170 and 1800C), Feed concentration (35 and 40 %) and feed flow rate (20, 25, 30 ml/min). The powder yield ranged from 10.38 to 45.67 %. Analysis of experimental data for TCC, MEE, ABTS, DPPH, wettability of spray dried marigold carotenoid powder revealed negative correlation with inlet air temperature and feed flow rate. Water activity of powder ranged from 0.14 - 0.29. Feed flow rate showed a positive effect (p<0.001) on bulk density, tap density. Inlet air temperature showed negative effect on moisture content, TPC, bulk density, tap density. Feed concentration negatively affected hygroscopicity, and solubility; while inlet air temperature positively affected hygroscopicity, solubility and FRAP activity. Spray drying process reduced the L* value as compared to encapsulated emulsion. Marigold carotenoid powder dried at 1700 C, feed concentration 40 % and feed flow rate 20ml/ min had TCC, MEE, TPC, ABTS; DPPH, FRAP and bulk density of 81.29 ± 0.55 μg/g, 70.11 ± 0.02 %, 0.30 ± 0.01 mg/g, 1620.99 ± 35.80 μM eq./g, 933.80 ± 14.45 μg eq./g, 1218.65 ± 41.10 μM eq./g and 0.38 ± 0.00 g/ml, respectively. This optimized carotenoid extract powder had a fair flowability with 34.32 ± 0.42 % solubility and 3.28 ± 0.09 sec wettability. On the basis of our findings, it can be concluded that spray drying of emulsion with low inlet air temperature, feed flow rate and higher feed concentration may result in higher retention of carotenoids and hence, better anti-oxidative properties. However, there is still scope for improving the solubility and other reconstitutional properties of powder.ThesisItem Open Access Optimization and characterization of functional instant Idli mix(ICAR-NDRI, KARNAL, 2021) ESWARI, E; UPADHYAY, NEELAMEmerging research and technologies aim to satisfy customers by exploring new food products. An instant food preparation like ready to cook and ready to serve, etc have found a vital place in the modern era. This is because instant food at household level needs lesser preparation time and minimum handling. At the same time, consumer demands to have healthier ingredients possessing functional attributes in instant foods. Considering these requirements, the present study was planned to incorporate functional ingredients into instant idli mix for improving its functional properties without causing detrimental effect on the organoleptic properties of idli. Initially, descriptive sensory evaluation, texture profile analysis and ink print tests were done for 10 different market idlies to fix range of all parameters for optimizing functional multigrain instant idli mix (FMIIDM). One-way ANOVA was applied on all the parameters of market sample of idli. The results indicated significant (p<0.05) difference on firmness, fermented aroma, acidic taste, all texture profile analysis parameters and ink print test. The proximate analysis was done for raw rice, urad dhal, sorghum and Moringa pod powder (MPP). MPP showed significantly higher (P<0.05) level of fat (15.5±0.55%) and ash (6.37±0.07%) over the other ingredients used. The processing steps and ingredients were optimized for developing FMIIDM. The optimization was done using 25 factorial experiment on SPSS. The organoleptic properties, texture profile and ink print test for 32 combinations was carried out to select the optimized combination. Based on the optimized level of variables, two controls were prepared following optimized steps of preparation of functional instant idli. The proximate composition of FMIIDM showed significantly (p<0.05) high protein, fat, ash and moisture content than controls. Colour and aw of FMIDM showed significant (p<0.05) difference over controls. The bio-functional attributes i.e., total carotenoids, phenolics, flavonoids, vitamin C, iron, calcium and anti-oxidant activities showed significantly (p<0.05) higher values than controls. The descriptive sensory analysis showed significant (p<0.05) difference with respect to color as well as dryness interior of idli prepared from FMIIDM than controls while other parameters showed non-significant (p>0.05) difference with respect to controls. All parameters of texture profile except hardness showed significant (p<0.05) difference between controls and FMIIDM. The current research study concludes that addition of optimized product offered excellent bio-functional qualities without detrimental effect on organoleptic properties and textural profile of the idli prepared.ThesisItem Open Access Storage Studies on Spray Dried Camel Milk Powder(ICAR-NDRI, KARNAL, 2021) AKANKSHA JOSHI; SABIKHI, LATHAThe demand for camel milk is rising throughout the world due to its therapeutic properties, though its availability only in certain pockets is a major detriment to this. Drying has been used to increase the shelf life of the milk and its easy transportation. Several attempts have been made at freeze drying and spray drying of camel milk. Spray drying is preferred, as it is costeffective. Earlier studies at our Institute optimized the process variables for spray drying of camel milk. The current research aims to determine the storage stability of the developed spray dried camel milk powder at different temperatures. Spray dried camel milk powder of composition (1.42 ± 0.17% moisture, 26.80 ± 0.52% protein, 27.86 ± 0.14% fat, ash 8.04 ± 0.10%, and 35.84 ± 0.40% lactose) was packed in single layered aluminium pouches and stored at 25, 37 and 45 ˚C. The moisture sorption isotherm was determined and monolayer moisture content was calculated using BET and GAB models at different temperatures. The results indicated that the equilibrium moisture content increased with water activity but reduced with increase in storage temperature. Monolayer moisture content also decreased from 3.17% (25 ˚C) to 2.60% (37 ˚C) and 1.63% (45 ˚C) by BET model. During the storage of 120 days, the highest reduction in most of the reconstitutional properties (i.e., wettability, dispersibility, solubility) was observed in the powder stored at 45 ˚C. The moisture content increased significantly (P<0.05) to 2.95±0.21%, 2.67±0.07% and 2.39±0.34% at 25, 37 and 45 ˚C, respectively. Dispersibility of the powder reduced significantly (P<0.05) from 67.83±0.44% at zero day to 54.81±1.28, 50.95±0.84, 50.27±1.77% at 25, 37 and 45 ˚C, respectively. Wettability of the powder sample at zero day was 3.67±0.15 sec at 60±2˚C water temperature and increased significantly (P < 0.05) to 10.33±0.33, 13.17±0.44 and 18±1.15 sec with the temperature of storage. The initial solubility (98.58±0.13%), reduced significantly (P<0.05) to 87.35±0.36%, 89.56±0.92% and 79.25±0.40% at 25, 37 and 45 ˚C, respectively. The zero day microbial counts (total plate count - 2.18±0.06 log cfu/g, thermophilic spore count - 1.13±0.01 log cfu/g) increased significantly (P<0.05) to 3.19±0.04, 3.10±0.03, 3.07 ± 0.03 log cfu/g and 1.15±0.01, 1.47±0.01, 1.91±0.03 log cfu/g at 25, 37 and 45 ˚C, respectively. Coliform, yeast and mold counts also followed this increasing trend during storage. Physical properties like bulk density and flowability decreased on increasing storage temperature. Carr Index and Hausner ratio increased significantly (P<0.05) to 14.96±0.96, 13.77±0.73 and 16.91±0.24, and 1.18±0.01, 1.16±0.01 and 1.21±0.00 at 25, 37 and 45 ˚C, respectively. It was evident that most deterioration of powder occurred at 45 ˚C. Lower storage temperature resulted in increased moisture content and water activity, resulting in reduced flowability and increase in number of total plate counts. Major changes in the reconstitutional properties took place due to absorption of moisture at low storage temperature and chemical changes due to melting of fat or state transition of amorphous lactose at higher storage temperature. At all the temperatures, spray dried camel milk powder was found to be stable and safe for human consumption till 120 days of storage. The storage temperature of 25 ˚C was recommended for spray dried camel milk powder, provided the packaging material used has lower water vapour transmission rate.ThesisItem Open Access PROCESS OPTIMIZATION OF EGGNOG AND DETERMINATION OF BIOACTIVITIES WITH STANDARDIZED STATIC DIGESTION METHOD(ICAR-NDRI, KARNAL, 2021) SHARMA, KAMINI; SHARMA, HEENAEggnog is an egg containing dairy beverage having homogenous blend of different ingredients including nutritive sweeteners, salt, flavours and stabilizers. Milk and eggs are highly nutritive with rich pool of bioactive properties such as antioxidant, antimicrobial, antihypertensive, antidiabetic, anticancer and anti-inflammatory properties. Presently, no commercial formulation of eggnog is available in India. Thus, current research aims to optimize the process and formulation of eggnog and to determine the effect of static in vitro digestion on the bioactive properties of the eggnog. The process included the whipping of yolk (2.5-4.0%) separately with sugar (1.5-2.5 %) followed by addition of prewarmed warm milk (60-75 %), cream (25-40 %) and skim milk powder (3-5 %). Further, the mix was pasteurized and added with pasteurized albumen (2.5-4.0%) containing sugar (1.5-2.5 %), followed by addition of vanilla and heated to 80 °C/25 secs. The formulation of eggnog was standardized using response surface methodology following a Box Behnken design using milk (60-75 %), cream (25-40 %) and eggnog base (5-8 %) as independent variables. Heat stability was significantly (P < 0.05) high with the intermediate level of milk, cream and eggnog base. Cream and eggnog base showed significant (P < 0.05) effect on the viscosity. However, thermal gelation temperature significantly decreased (P < 0.05) with higher level of eggnog base. Principal component analysis of sensory scores revealed four principal components with cumulative variance of 89.45%. Further, optimized formulation of eggnog had significantly (P < 0.05) higher fat, protein, total solids, viscosity and heat stability than the control sample. In vitro digestion of the pasteurized milk (PM), pasteurized egg (PE), control eggnog (CE) and optimized eggnog (OE) was done by using the INFOGEST standardized static in vitro digestion. The degree of hydrolysis (DH) was significantly (P < 0.05) higher for the PE digesta (81.27 ± 0.56), followed by the OE (80.83 ± 0.85. SDS-PAGE of the optimized product showed the protein bands at 10-14kDa, 38-55kDa and at 200kDa corresponding to the gastric pepsin, lipase, trypsin and protease enzyme and several apolipoproteins, respectively. No significant difference (P > 0.05) was observed in the DPPH free radical scavenging activity of the CE and OE digesta. However, free radical scavenging activity of the digested samples was higher than the undigested samples. Angiotensin-converting enzyme (ACE) inhibitory activity was also significantly higher (P < 0.05) for the digested samples. Among digested samples, ACE inhibitory activity was also significantly higher (P < 0.05) for the OE.
