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Subject: Dairy Chemistry × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    EFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07-01) RAKSHITH KUMAR, S.; JAYASHRI P. HIREMATH
    Value addition of yoghurt with functional ingredients like probiotics and oats (Avena sativa) enhances nutritive and bioactivities of yoghurt. Hence, oats has gained significance due to its β-glucan and antioxidant components. The prepared raw oats‟ powder showed moisture, carbohydrates, fat, protein, ash & crude fibre at 5.31, 61.95, 6.86, 16.34, 1.49 & 8.05 % respectively whereas, the corresponding values were 2.64, 64.01, 6.96, 16.82, 1.50 & 8.07 % respectively in roasted oats‟ powder. Among the levels of yoghurt culture (1.5%, 2% & 2.5%) and probiotic culture B. bifidum (3%, 4% & 5%), the levels of 2 % & 4 % scored maximum respectively. Probiotic yoghurt optimized exclusively with raw oats' powder and roasted oats‟ powder separately (0.5%, 0.75% & 1%), showed 0.5% of raw and roasted oats‟ powders can be incorporated. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by raw oats‟ powder yoghurt and roasted oats‟ powder yoghurt were 88.79% & 92.71% respectively, which were higher than the control (73.3%). Both optimized experimental samples were effective in significantly lowering the blood glucose level of experimental rats upon feeding for a period of 5 weeks compared to control. Storage studies at 5±1˚C revealed that the product retained acceptability up to 9 days. During storage, there was an increase in % titratable acidity, % FFA and % soluble nitrogen. The viability counts of B. bifidum were higher than the control due to prebiotic effect of β-glucan. Hence, the present study was aimed to explore bioactivities of yoghurt supplemented with oats‟ powder.
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    ThesisItemOpen Access
    EFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) RAKSHITH KUMAR, S.; Mrs. JAYASHRI P. HIREMATH
    Value addition of yoghurt with functional ingredients like probiotics and oats (Avena sativa) enhances nutritive and bioactivities of yoghurt. Hence, oats has gained significance due to its β-glucan and antioxidant components. The prepared raw oats‟ powder showed moisture, carbohydrates, fat, protein, ash & crude fibre at 5.31, 61.95, 6.86, 16.34, 1.49 & 8.05 % respectively whereas, the corresponding values were 2.64, 64.01, 6.96, 16.82, 1.50 & 8.07 % respectively in roasted oats‟ powder. Among the levels of yoghurt culture (1.5%, 2% & 2.5%) and probiotic culture B. bifidum (3%, 4% & 5%), the levels of 2 % & 4 % scored maximum respectively. Probiotic yoghurt optimized exclusively with raw oats' powder and roasted oats‟ powder separately (0.5%, 0.75% & 1%), showed 0.5% of raw and roasted oats‟ powders can be incorporated. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by raw oats‟ powder yoghurt and roasted oats‟ powder yoghurt were 88.79% & 92.71% respectively, which were higher than the control (73.3%). Both optimized experimental samples were effective in significantly lowering the blood glucose level of experimental rats upon feeding for a period of 5 weeks compared to control. Storage studies at 5±1˚C revealed that the product retained acceptability up to 9 days. During storage, there was an increase in % titratable acidity, % FFA and % soluble nitrogen. The viability counts of B. bifidum were higher than the control due to prebiotic effect of β-glucan. Hence, the present study was aimed to explore bioactivities of yoghurt supplemented with oats‟ powde
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    ThesisItemOpen Access
    CHARACTERIZATION OF CAPRINE MILK PROTEINS AND THEIR FUNCTIONAL PROPERTIES IN SELECTED INDIGENOUS DAIRY PRODUCT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-06) DEVARAJA NAIKA, H.; Dr. M. VENKATESH; Dr. M. SEETHALAKSHMI
    A study was conducted to understand the compositional variation and physicochemical properties of caprine and cow milk. The characteristics of caprine milk proteins, genetics polymorphism, protein distribution in Milk Fat Globule Membrane (MFGM), antibacterial and antioxidant activity of Bioactive Peptides of caprine milk proteins released by the enzymatic hydrolysis of casein fractions (αs and β) which are incorporated in to fermented product viz., Dahi. Lower levels of total solids were observed in caprine milk. The Physical properties viz., Specific gravity, viscosity, surface tension, refractive index, freezing point electrical conductivity and chemical properties viz. Acidity and pH were evolved. The distribution of Milk Fat Globule Membrane (MFGM) proteins were characterized using 8% Gel acrylamide, SDS-PAGE. However the genotypic and allelic frequencies of caprine milk proteins polymorphism of casein fractions were analysed using RP-HPLC. The hydrolates of αs-casein and β-casein fractions are incorporated at the level of 1.0, 1.5 and 2.0 per cent respectively to study the sensory, physico-chemical and microbiological parameters. The optimised 1.5 per cent αs-casein and β-casein fractions of bioactive peptide incorporated in to Dahi had highest score and shelf life of 4 days compared to control (cow Dahi) at 3 days at room temperature (30±0 1 C ) and the shelf life of caprine milk Dahi was 15 days of compared to cow milk was 12 days stored under refrigeration temperature (5±10 C ) will not affect the sensory, chemical and microbiological attributes.
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    ThesisItemOpen Access
    ISOLATION AND CHARACTERIZATION OF GLYCOMACROPEPTIDES AND ITS INCORPORATION INTO BIO-YOGHURT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) B.P.PUSHPA; Dr. H.M. JAYAPRAKASHA; Dr. Y. KOTILINGA REDDY
    The present study was conducted to isolate, characterize GMP derived from cow and buffalo sodium caseinate, their incorporation into bio-yoghurt to explore the rheological properties, probiotic growth and viability of the cultures. Chymosin enzyme (rennet) at a concentration of 0.02 per cent was used to achieve maximum hydrolysis of sodium caseinate (3 per cent) from cow and buffalo skim milk incubating at 6.0 pH and 40 °C for 30 min. GMP was isolated from the hydrolyzed mixture by cold alcohol precipitation method. The higher yield and recovery of GMP was obtained for buffalo caseinate as compared to cow caseinate. The results of SDS-PAGE and RP-HPLC showed the presence of minor peptides along with GMP and the purity was 44 and 42 per cent for cow and buffalo caseinate GMP, respectively as compared to standard GMP (100 per cent). Based on the physico-chemical and sensory evaluation, 4 per cent of B. bifidum, 3 per cent L. acidophilus and 4 per cent combination of these two cultures (1:1) in yoghurt was optimized for further studies. The various levels of GMP viz. 0.25, 0.50, 0.75 and 1.00 per cent was incorporated into the bio-yoghurt. The results pertaining to physico – chemical, sensory and rheological studies revealed that the lower concentration of GMP (0.25 per cent) in bio-yoghurt itself could bring significant beneficial results as compared to control (without GMP). Viable counts of probiotic organisms showed higher growth and increased viability during storage in GMP fortified bio-yoghurt as compared to control. Thus, incorporation of GMP into bio- yoghurt has added advantage of improving physico-chemical and rheological along with probiotic growth and viability