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Theses (PG)

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20173
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Subject: Dairy Chemistry × End date: 2017 × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    STUDIES ON THE CHEMICAL QUALITY AND PURITY OF COMMERCIAL GHEE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017-09) NIRANJAN; Mr. C. KEMPANNA
    Ghee is well known for its unique flavour, aroma, taste, nutritional and therapeutic characteristics and attributed to distinctive fatty acid profile and physicochemical constants. Variation in the fatty acid profile, conditions of manufacture as well as adulteration alter the sensory and physico-chemical quality of market ghee. The market branded and desi ghee samples collected from the local market were evaluated for their physico-chemical quality and purity. Five branded samples were procured from the market. The branded market ghee samples exhibited fat, moisture, FFA and the values for physico-chemical constants namely melting point, Butyro-refractomer reading, saponification value, Reichert-meissl, polenske value and iodine value comparable to normal ghee. The values for Reichert-Meissl and polenske value ranged between 24.36 to 25.30 and 1.20 to 1.80, respectively for branded market ghee samples. Four desi ghee samples were procured from the local market and exhibited much variation compared to normal ghee with respect to Reichert-meissl, polenske value and Butyro-refractomer reading and the values were ranged between 6.96 to 9.6, 0.93 to 1.20 and 55.16 to 59, respectively for desi ghee samples. 50 per cent of the desi ghee samples tested positive to Baudouin and Holde’s test indicating the presence of vanaspati and mineral oil as adulterants. Peroxide value and FFA values were higher in the desi ghee samples indicating lower storage stability compared to control and branded market ghee samples at elevated storage temperature of 60°C.
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    ThesisItemOpen Access
    THERAPEUTIC PROPERTIES OF OAT (AVENA SATIVA) MILK INCORPORATED DAHI
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017-09) AMARNATH; Mrs. JAYASHRI P. HIREMATH; Dr. PRABHA R
    Dahi, a fermented milk product is well known for its therapeutic properties but lacks fibre. Oats (Avena sativa) has gained enormous significance due to its soluble fibre β-glucan. Hence, in the present investigation an attempt was made to use oats as oat milk and β-glucan in the formulation of dahi and exploration of the therapeutic properties of modified dahi. Prepared oat milk showed 2.0% fat, 2.4% protein, 11.39% total solids and 0.8% crude fibre. Among the various levels of oat milk-cow milk blends (0:100, 10:90, 20:80 and 30:70) and lactic cultures (1%, 1.5% and 2%), the blends of 20:80 oats milkcow milk and 1.5% lactic culture respectively, scored the maximum. Dahi optimized exclusively with oat’s β-glucan (0.3%, 0.6% and 0.9% level), showed up to 0.6% of βglucan can be added to dahi without significantly altering the dahi qualities. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by oat milk blended dahi and β-glucan were 85.48% and 91.36% respectively, which were significantly higher than the control dahi (71.68%). Both optimized experimental samples of dahi were effective in significantly lowering the glycemic index of experimental rats upon feeding for a period of 5 weeks compared to control. However, there was no antibacterial activity by the dahi samples against test organisms. Storage studies at refrigeration temperature (5±1˚C) revealed that the product retained acceptability for a period up to 6 days. During storage, there was an increase in % titratable acidity, % FFA and soluble nitrogen. The products didn’t show any growth of coliform throughout the storage period and yeast and mold up to 3 days
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    ThesisItemOpen Access
    EFFECT OF BLENDING OF SAFFLOWER (Carthamus tinctorius) MILK WITH COW MILK ON QUALITY ATTRIBUTES OF PANEER
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) GHANTASALA POOJITHA B. Tech (D. Tech)
    Milk is a complete single food available in nature can serve as the main source of nutrients for all the age groups