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1997 - 199912000 - 20092
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Subject: Food Science and Technology × End date: 2009 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 3 of 3
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    The Development of whey based guava Juice Drink
    (Department of Food Sciece & Technology College of Agriculture PAU, Ludhina, 1997) Gill, Vikas Singh; Grewal, K. S
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    ThesisItemOpen Access
    EFFECT OF WHEY SOLIDS FORTIFICATION ON THE QUALITY OF SOY BASED YOGHURT
    (2007) AMARDEEP KAUR; Bajwa, Usha
    ABSTRACT The investigation was undertaken to study the rate of acid development and physico-chemical and sensory characteristics of yoghurt prepared from milk-soymilk and soy-whey blends supplemented with dried dairy ingredients (DDI) i.e. SMP, WPC35 and WPC 60. Milk-soymilk blends were prepared by replacing with milk with soymilk at 25 to 75 per cent level and soy-whey blends were prepared using whey at 25 to 100 per cent levels. The blends were supplemented with DDI from 1 to 3 per cent and inoculated with yoghurt culture @ 2 per cent. The effect of incorporation of soymilk, whey and DDI was found to be significant on the rate of acid development, viscosity, syneresis as well as on appearance, body and texture, flavour and overall acceptability scores of yoghurt. The rate of acid development in blends dwindled with augmented levels of soymilk and improved with increase in the amount of whey as well as DDI. The viscosity of yoghurt increased with the addition of soymilk as well as whey whereas syneresis declined. The scores for all the sensory attributes lowered with increased amounts of soymilk and whey. However, the scores improved with the addition DDI. The yoghurt samples containing 25 and 50 per cent soymilk, 5 per cent sugar and 1 per cent DDI were found highly acceptable. Moreover, the quality parameters of yoghurt prepared with 1 per cent SMP and 1 per cent WPCs were comparable. During storage of yoghurt samples at refrigeration temperature (7°C) the acidity and yeast and mould count increased whereas overall acceptability scores, standard plate count and starter bacterial count decreased. The shelf-life of the product was found to be 10 days at refrigeration temperature.
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE BAKED PRODUCTS USING NATURAL AND SYNTHETIC SUGAR SUBSTITUTES
    (2009) Kapoor, Sumita; Amarjeet Kaur
    Present study was carried out to develop low calorie baked products i.e. cookies and muffins by replacing sugar with natural sugar substitute i.e. stevia (0, 25, 50, 75, 100 percent level) and synthetic sugar substitute i.e. acesulfame-K (0, 25, 50, 75, 100 percent level), alone or in combination. Based on the cookie and muffin making quality and organoleptic quality the level of incorporation of sweeteners to be used in the standard recipe for sugar replacement were selected using polydextrose as a bulking agent. Cookies and muffins prepared after replacement of sugar with acesulfame-K at 50 percent level and stevia at 50 percent level were found best. Both the sweeteners i.e. acesulfame-K and stevia powder were used in combinations i.e. (100:0, 25:75, 50:50, 75:25, 0:100) for replacing sugar completely in the recipe for preparation of cookies and muffins. Data on cookie and muffin making quality revealed that the best quality of product was obtained when acesulfame-K and stevia were used in the ratio of 50:50 for replacement of total sugar in the recipe. There was 54 and 50 percent reduction in calorie content of cookies and muffins, respectively. The cookies prepared from the best combination of sugar substitutes were packed in aluminium laminates, low density polyethylene and polypropylene and stored under ambient conditions for 4 months to study the shelf life of the product i.e. periodic changes in proximate composition, free fatty acid content and microbial load. Low calorie cookies stored well upto 105 days. Similarly, muffins prepared from the best combination of sugar substitutes were packed in LLDPE and were stored under ambient and refrigerated conditions for 42 days to find out shelf life of the product. Low calorie muffins stored for 35 days under refrigeration were found acceptable. Estimated cost of low calorie cookies and muffins was Rs. 64/Kg and Rs. 76/Kg, respectively.