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Open Access
Studies on incorporation of Ashwagandha (Withania somnifera) on quality characteristics of shrikhand
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Pal, Manisha; Singh, P.K.
Shrikhand is an Indian dessert which is made by fermentation of milk by using known strain of lactic acid bacteria. It is a semi soft, sweetish sour, whole milk product developed from fermented curd (dahi). Now a days functional foods are prepared by adding active component that fulfill the basic nutritional requirement and also provides an additional physiological benefits in the population. For designing nutraceutical food herbal extract having active component could be incorporated in the dairy products. Among the fermented dairy product one of the most acceptable product is shrikhand in which herbal extract can be added. Ashwagandha (Withania somnifera) powder was added in different proportion to develop a herbal shrikhand. So, present investigation is designed to evaluate the quality characteristics and storage stability of ashwagandha powder in different proportion viz. 0.2%, 0.4% and 0.6% with 40% cane sugar (by weight of chakka) to prepared shrikhand. For storage stability, samples were stored at 5±1ºC for 15 days and pH, titrable acidity, antioxidant property, sensory attributes and microbilogical examination were evaluated at regular interval. Proximate analysis revealed a non significant (P>0.05) difference among all the treatments. Comparison of pH and titrable acidity revealed that addition of ashwagndha powder in shrikhand decreases the pH (P<0.05) significantly whereas tritable acidity was increased (P<0.05) significantly. TBARS and FFA value of T3 group was lowest (P<0.05) than other groups. Texture profile analysis showed higher (P<0.05) firmness and consistency of control shrikhand whereas higher (P<0.05) cohesiveness and index of viscosity was observed in T3 group. Sensory score was significantly (P<0.05) higher for color, flavour and overall acceptability in T1 group whereas higher (P<0.05) texture score was found in T1. Microbiological analysis revealed that TPC, Yeast and Mold were significantly (P<0.05) lower in T3, followed by T2, T1 and C. Hence, based on the following results, we can conclude that T1 (0.2% ashwagandha powder added shrikhand) has better sensory score than C, T2 and T3. While T3 has potential antioxidant, antimicrobial property than C, T1, T2.
Open Access
Effect of soy fiber incorporation on physico-chemical, microbiological and sensory attributes of low-fat paneer
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Bisht, Arti; Singh, P.K.
Paneer is an important indigenous wholesome dairy product that is extensively used as a base material in the preparation of a large number of Indian culinary dishes. It is a rich source of good quality protein, fat, vitamins and minerals but also contributes to a substantial fat intake in the diet. As consumers are becoming more health conscious, so there is a need to develop low fat diet that not only contains fewer amounts of fat but also give good taste to the consumers. The objectives of the present study was to develop a low-fat paneer, optimization of the type and amount of soy fiber in low fat paneer, evaluation of physico-chemical, sensory and microbiological properties of low fat paneer enriched with soy fiber and to study the storage stability of soy fiber enriched low fat paneer. Optimization of soy fiber level was carried out (0.1 to 1.5%) and Response Surface Methodology (RSM) was used for designing of the experiment (based on sensory scores) as well as to select the appropriate level of the soy fiber. Three trials of the experiment were done and each sample was evaluated in duplicates and data obtained was analyzed statistically by using analysis of variance (ANOVA) technique. Sensory evaluation of paneer was carried out by using 8 point Descriptive Scale. The proximate composition(moisture, protein, fat, ash and total solids) of control as well as treated samples were determined by AOAC (2005) method and it was found that there was non-significant(P>0.05)difference between control and treatment groups. The highest average score for overall acceptability of low-fat paneer was recorded in T2 (7.21) followed by T1(6.75), T0(6.20) and T3(6.13). Among all the combinations of soy-fiber in low-fat paneer the best one in terms of flavor, colour & appearance, body & texture, mouthfeel and overall acceptability was paneer having 0.4% soy fiber. On the basis of Texture Profile Analysis it was found that on addition of soy fiber, hardness as well as chewiness of low fat paneer decreases significantly (P<0.05) as compared to control. In case of microbiological analysis, T3 sample had higher TPC and Yeast & Mold Count as compared to other samples and there was significant (P<0.05) increase in the TPC and Yeast & Mold count on storage. Thus, on the basis of following results, we can conclude that the quality of low-fat paneer having 0.4% soy fiber was similar to the paneer made from milk having 6% fat and 8.5% SNF. This paneer was found to have higher protein content and low fat content as compared to the paneer made from buffalo milk (6% fat) and thus it can be therefore, useful from therapeutic point of view for all consumers suffering from cardiovascular diseases.
Open Access
Effect of incorporation of jakhiya (Cleome viscosa) and gandreni (Angelica glauca) on quality attributes of breaded chicken nuggets
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Rawat, Brijmohan Singh; Anita
Present study was envisaged to determine antibacterial effect of spices Cleome viscosa and Angelica glauca against Pseudomonas aeruginosa and Salmonella enterica Typhimurium. The minimum inhibitory concentration (i.e., MIC) of the spices had also been determine by Tube dilution method. The MIC for Jakhiya extract against P. aeruginosa and S.enetrica Typhimurium were 0.175% and 0.25% respectively whereas that of gandreni extract were 0.25% and 0.375% respectively. Antibacterial activity of test ingredient against Pseudomonas aeruginosa and S enterica Typhimurium in chicken mince were also determined. Jakhiya (J) and Gandreni (G) were incorporated in chicken mince at 2%, 4% and 6% (w/w) levels significantly (P<0.05) reduced the growth of the test microorganism during the storage period and showed that antibacterial activity is directly proportional to the concentration of the spices. Jakhiya, Gandreni and their combination at 1.5%, 1% and 1% + 0.5% respectively were selected for incorporation in chicken nuggets on the basis of preliminary sensory optimization trials. No significant (P>0.05) difference between the proximate composition and in cooking yield of the spices incorporated in the chicken nuggets was observed. Detailed storage stability studies were carried out at refrigeration temperature (4±1°C). Storage studies revealed that pH, TBARS, FFA, PV and TV of control was significantly higher (P<0.05) than treatment products whereas, Total Phenolics and DPPH activity was significantly lower (P<0.05) in control throughout the storage period. Among treatments, nuggets incorporated with TJG in combination had significantly lower (P<0.05) TBARS, FFA, PV and TV followed by TJ then TG and had higher total phenolic content and DPPH activity throughout the storage period. TJ, TG and their combination (TJG) showed significantly (P<0.05) lower microbial count than control. The combination of TJ and TG treatment nuggets showed significantly (P<0.05) lower total plate count than other treatments and control on 15th day of storage. Yeast and mold count and proteolytic count were significantly (P<0.05) lower in treatments, whereas, coliforms were not detected throughout the storage period. Sensory acceptability of TG was highest followed by control then TJ and least score is for TJG. However, TJG scored highest on 15th day followed by TJ, TG & Control. Overall, spices Jakhiya, Gandreni and their combination increased the storage life of chicken nuggets and exhibited good antioxidant and antimicrobial activity against food borne pathogenic bacteria, J and G in combination had more antioxidant and antimicrobial effect followed by Jakhiya alone and then Gandreni alone in the nuggets.
Open Access
Comparison of quality characteristics of muscle and edible by-products of Uttarafowl and Kadaknath
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Bora, Bedika; Anita
Uttarafowl is a native breed of chicken found in few regions on Pithoragarhand.Nainital districts of state Uttarakhand. It gives economic as well as nutritional security to the bird rearing families in those regions Uttarafowl is a recently recognized breed by NBAGR (Accession no. INDIA_CHICKEN_2400_UTTARA_12019). However, there is very less data regarding comparison of meat quality characteristics of Uttarafowl.So, present investigation is designed to evaluate thequalitycharacteristics of muscle and edible by-products of Uttarafowl in comparison to a well recognized indigenous breed of poultry i.e. Kadaknath. Uttarafowl (Purebred and Crossbred) and Kadaknathwere compared for their carcass quality characteristics, physico-chemical characteristicsof muscle and edible offals and storage stability characteristics of the products developed i.e.chicken roast. Comparison of fatty acid profile revealed that the skeletal and heart muscle of Kadaknath had higher (P<0.05) value of omega-9 fatty acid, while muscle of Purebred Uttarafowl had a higher (P<0.05) omega-3 fatty acid value. Physico -chemical analysis of the cooked product (Chicken Roast) revealed that cooking yield was higher (P<0.05) in case of chicken roast prepared fromUttarafowl meat. Texture profile analysis showed higher (P<0.05) hardness value of Kadaknath whereas, higher(P<0.05) cohesiveness, springiness and chewiness in case of Purebred Uttarafowl . TBARS, FFA and Peroxide value of Purebred Uttarafowl was lowest (P<0.05)whereas, DPPH value was highest(P<0.05)representing the higher antioxidant capacity of the meat of indigenous hilly breed of chicken. Microbiological analysis revealed that TPC, Y/M as well as coliform were significantly (P<0.05) lower in Purebred Uttarafowl, followed by Kadaknath and Crossbred Uttarafowl. Sensory analysis revealed a higher (P<0.05) score for overall acceptability of Kadaknath and higher (P<0.05) juiciness of Purebred Uttarafowl. Hence, based on the following results, we can conclude that both Uttarafowl and Kadaknathhave the potential to provide quality meat to the consumers. While Uttarafowl was found superior to Kadaknath for some quality attributes like dressing %, cooking yield omega-3 fatty acid content and antioxidant quality, the meat of Kadaknath was comparatively found better in protein content, having lower cholesterol content, higher omega-9 fatty acid,WHC, and sensory characteristics.
Open Access
Effect of chicken gizzard blend containing oat flour and isolated soy-protein on quality characteristics of chicken patties
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Joshi, Somesh Kumar; Singh, P.K.
The present study was undertaken to prepare an optimized chicken gizzard blend (CGB) containing oat flour and to study the effect of its incorporation at varying levels on quality attributes of chicken patties and their storage stability at 4±1°C for 15 days during storage. Three levels of oat flour 5% (Tr1), 10% (Tr2) and 15% (Tr3) containing CGB were formulated with control (Con) containing no oat flour and patties were prepared and evaluated. All the treatments (Tr1, Tr2 and Tr3) exhibited higher (P<0.05) cooking yield (CY) than Con. Treatment showed higher (P<0.05) fat retention as compared to Con. Dimensional shrinkage showed higher (P<0.05) among treatments. Texture Profile Analysis (TPA) revealed that Tr3 showed highest (P<0.01) hardness values while Con, Tr1 and Tr2 did not differ significantly. Springiness was found to be highest (P<0.01) in Con and lowest in Tr3. Cohesiveness showed higher (P<0.05), and chewiness were not significantly different among treatments. Sensory evaluation did not reveal significant differences in scores for appearance and texture. However Tr3 showed significantly (P<0.01) higher flavour and juiciness scores than other treatments. Overall acceptability was found to be highest (P<0.05) in Tr2. Therefore CGB containing 10% oat flour was selected for next experiment. The optimized CGB (containing 10% oat flour) was added at 50% level (T1), 55% level (T2) and 60% level (T3) in patties and they were evaluated for quality attributes against control containing 30% chicken gizzard without added oat flour (C). Tr3 showed higher (P<0.05) CY than others. But, there was no significant difference in CY among C, Tr1 and Tr2. Significant differences (P<0.01) in fat retention was observed among treatments. Proximate analysis (%db) revealed highly significant (P<0.01) differences among treatments. The increase in CGB level led to decreased moisture and fat content. Higher significant (P<0.01) difference was observed in protein content, Tr3 had the highest and C showed the least amount. Ash content of patties increased significantly with increase in level of CGB. Cholesterol showed higher (P<0.01) difference among treatments. TPA revealed that springiness decreased significantly (P<0.01) with increase in level of CGB while the hardness, chewiness and cohesiveness did not differ significantly. Sensory scores were uniformly higher for Tr2 and Tr3 as compared to C and Tr1. Flavour, juiciness and overall acceptability scores were significantly different (P<0.01) among treatments. Whereas the appearance and texture scores were not different. Storage stability studies showed that addition of CGB significantly affected pH, TBARS and total plate count (TPC). The patties were acceptable upto 15 days storage at 4±1°C. Estimation of cost advantage by using Tr1, Tr2 and Tr3 in chicken patties revealed 38%, 43% and 46% reduction in the cost of patties as compared to control. Therefore, the optimized CGB containing oat flour can be incorporated in chicken patties with advantages of improved functionality due to reduced fat and cholesterol, increased protein, ash and cooking yield, reduced cost.
Open Access
Effect of incorporation of jakhiya and gandreni on quality attributes of chevon patties
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Singh, Ankita; Anita
Present study was envisaged to determine the minimum inhibitory concentration of the spices Jakhiya and Gandreni against food borne pathogenic bacteria Staphylococcus aureus and Escherichia coli. The MIC for Jakhiya extract against S.aureus and E.coli were 1.75% and 3.5% respectively whereas that of MIC of gandreni extract against S.aureus were 2.25% and it was not effective against E. coli. J and G were incorporated in chevon mince at 2%, 4% and 6% (w/w) levels which significantly (P<0.05) reduced the growth of the bacteria during the storage period and showed that antibacterial activity is directly proportional to the concentration of the spices. The spices Jakhiya, Gandreni and their combination at 1.5%, 1% and 1% + 0.5% respectively were selected for incorporation in chevon patties on the basis of sensory trials. No significant (P>0.05) difference between the proximate composition and cooking yield of the spice incorporated patties were observed. Detailed storage stability studies were carried out at refrigeration temperature (4±1°C). Storage studies revealed that pH, TBARS, FFA and Pv of control was significantly higher (P<0.05) than treatment products whereas, total phenolics and DPPH activity was significantly lower (P<0.05) in control throughout the storage period. Among treatments, patties incorporated JG in combination had significantly lower (P<0.05) TBARS, FFA and Pv followed by TJ then TG and had higher total phenolic content and DPPH activity throughout the storage period. J, G and their combination showed significantly (P<0.05) lower microbial count than control. The combination of J and G treatment patties showed significantly (P<0.05) lower total plate count than other treatments and control on 12th day of storage. Yeast and mold count were significantly (P<0.01) lower in treatments, whereas, coliforms were not detected throughout the storage period. Sensory acceptability of all the treatments were higher on 12th day of storage and was highest least score is of TJG. Overall, spices Jakhiya, Gandreni and their combination increased the storage life of chevon patties and exhibited good antioxidant and antimicrobial activity against food borne pathogenic bacteria, J and G in combination had more antioxidant and antimicrobial activity followed by Jakhiya alone and then Gandreni alone in the patties.
Open Access
Effect of processed chicken skin and its protein concentrate on quality attributes of chicken patties
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Singh, Chirag; Prabhakaran, P.
Open Access
Effect of chicken skin blend containing wheat bran on quality characteristics of cooked sausages
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Shukla, Manish Kumar; Prabhakaran, P.
The present study was undertaken to prepare an optimized chicken skin blend (CSB) containing wheat bran and to study the effect of its incorporation at varying levels on quality attributes of cooked sausages and their storage stability at 4±1°C for 15 days during storage. Three levels of wheat bran 5% (Tr1), 10% (Tr2) and 15% (Tr3) containing CSB were formulated with control (Con) containing no wheat bran and sausages were prepared and evaluated. All the treatments (Tr1, Tr2 and Tr3) exhibited higher (P<0.01) cooking yield (CY) than Con. Treatment showed higher (P<0.05) fat retention as compared to Con. Texture Profile Analysis (TPA) revealed that Tr3 showed highest (P<0.01) hardness values while Con, Tr1 and Tr2 did not differ significantly. Springiness was found to be highest (P<0.01) in Tr3 and lowest in Tr1. Cohesiveness and chewiness were not significantly different among treatments. Sensory evaluation did not revealsignificant differences in scores for appearance, texture and juiciness. However Tr2 showed significantly (P<0.01) higher flavour scores than other treatments. Overall acceptability was found to be highest (P<0.01) in Con and lowest in Tr3. Therefore CSB containing 5% wheat bran was selected for next experiment. The optimized CSB (containing 5% wheat bran) was added at 50% level (T1), 55% level (T2) and 60% level (T3) in sausages and they were evaluated for quality attributes against control containing 20% chicken skin without added wheat bran (C). T3 showed higher (P<0.01) CY than others. But, there was no significant difference in CY among C, T1 and T2. Significant differences (P<0.01) in fat retention was observed among treatments. Proximate analysis (%db) revealed highly significant (P<0.01) differences among treatments. The increase in CSB level led to decreased moisture and fat content. No significant difference was observed in protein content, Tr1 had the highest and C showed the least amount. Ash and collagen content of sausages increased significantly with increase in level of CSB. TPA revealed that hardness and chewiness increased significantly (P<0.01) with increase in level of CSB while the springiness and cohesiveness did not differ significantly. Sensory scores were uniformly higher for T2 and T3 as compared to C and T1. Appearances, flavours, juiciness and overall acceptability scores were significantly different (P<0.01) among treatments.Whereas the texture scores were not different. Storage stability studies showed that addition of CSBsignificantlyaffected TBARS values but not pH and total plate count (TPC). However, storage period influenced the pH, TBARS values and TPC. The sausages were acceptable upto 15 days storage at 4±1°C. Estimation of cost advantage by using T1, T2 and T3 in cooked sausages revealed 35%, 40% and 44% reduction in the cost of sausages as compared to control. Therefore, the optimized CSB containing wheat bran can be incorporated in cooked sausages with advantages of improved functionality due to reduced fat and increased protein, ash and collagen contentat reduced cost.
Open Access
Effect of processed chicken skin blend on quality attributes of chicken patties
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Bashir, Raheel; Prabhakaran, P.

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