Thumbnail Image

Theses (PG)

Browse

20071
Reset filters
Subject: Dairy Chemistry × End date: 2011 × Thesis Type: M.V.Sc. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    UTILIZATION OF WHEY PROTEAN AND DRUMSTICK {Moringa oleifera] KERNEL POLYSACCHARIDE GELS IN KULFI AND YOGHURT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2007-10) LAVANYAVATHI Y.; P.K. Keshava Prasad; G.S. Bhat; U. Krishna Mdbrthy; R. Prabha; H.G. Rama::handra Rao
    Modern food industry is driven by consumer demand. The consumer demand safe foods with good nutritional and functional properties. Many components of food, especially protein and polysaccharides are responsible to maintain structural, mechanical and physico -chemical properties of foodstuffs under favorable environment in food systems. These components interact to form gel in order to provide optimum structural quality to design new and attractive types of food. Interaction between protein and polysaccharides induces the formation of highly structured composite macro-complex. These complexes can display better functional properties such as hydration, structurization, interfacial and adsorption than protein and polysaccharide alone. The texture and stability are major criteria of food quality. In order to maintain better food quality in food industry, protein- polysaccharide mixtures have been used either as fat replacers or texturizing agents. In addition, stabilizers and emulsifiers are often employed for improvement of rheological properties like viscosity, body and texture of food products. All milk proteins have excellent nutritional values; especially whey proteins with the rich supply of sulfur containing amino acids exhibit the highest protein efficiency ratio (PER). Earlier, whey was considered as a waste product and pollutant due to its potent polluting strength. Currently, the whey is not considered as waste product, but a treasure chest of valuable nutrients. Whey proteins are utilized as functional ingredients in many foods because of their ability to form gels with desirable nutritional, sensory and physico-chemical characteristics