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Subject: Dairy Chemistry × Author: AZIZA BEGUM × Start date: 2011 × Type: Thesis ×
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    ThesisItemOpen Access
    QUALITY ATTRIBUTES OF BISCUITS FORTIFIED WITH CASEIN HYDROLYSATE-IRON COMPLEX
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08) AZIZA BEGUM; Mrs. JAYASHRI P. HIREMATH; Dr. SHILPASHREE, B. G
    Casein hydrolysates has a wide range of activities like ACE inhibitory, antioxidant and antimicrobial properties etc. CNH was obtained by enzymatic hydrolysis of sodium caseinate by using proteolytic enzyme trypsin. The CNH-Fe complexes may be used to combat the iron deficiency. Hence, an attempt was made to produce the CNHFe complex from sodium caseinate and its incorporation into biscuits. The in-vitro bioavailability of the iron and other functionalities from the biscuit were explored. For the production of CNH among the various enzyme substrate concentrations used for the hydrolysis, the highest degree of hydrolysis was obtained for 1:25 enzyme substrate ratio at 120 min and 600 mg added iron showed highest iron binding among all. Biscuits prepared by incorporating CNH-Fe complex solution showed 4.6 per cent moisture, 7.3 per cent protein, 19.41 per cent fat, 0.78 per cent fibre, 0.6 per cent ash and 7.06 peroxide value. Experimental biscuit sample tested for in-vitro bio-availability of iron showed 53.26 per cent of bioavailability against the control. Storage studies at ambient temperature (27±2 ˚C) revealed that biscuits retained acceptability up to 45 days. During storage, moisture and peroxide value increased for both the control and CNH-Fe incorporated biscuits. Total viable counts increased during storage whereas, coliform counts were nil throughout the storage and yeast and mold count was nil up to 30 days. Incorporation of CNH-Fe complex into biscuit enhanced the physical properties of biscuits like diameter, thickness and spread ratio and it also enhanced the nutritive and therapeutic value. The study explored the possibility of CNH-Fe complex in biscuits to enhance the bio-availability and combat the iron deficiency