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Theses (PG)

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20213
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Subject: Dairy Chemistry × End date: 2021 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    PRODUCTION OF SODIUM CASEINATE HYDROLYSATE-ZINC COMPLEX AND ITS UTILIZATION IN BAKERY PRODUCTS
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-07-01) SHAIK MOHAMMAD AZMATHULLAH; JAYASHRI P. HIREMATH
    Casein hydrolysates (CNH) - mineral complexes are a promising strategy for enhancement of mineral absorption & reduction of mineral deficiency. CNH have wide range of activities including cholesterol-lowering ability, antithrombotic and antioxidant activities, enhancement of mineral absorption/bioavailability and opioid activities. In the present investigation, an attempt was made to develop CNH-Zn complex incorporated biscuit and cupcake and in-vitro bioavailability of the zinc from the biscuit and cupcake was explored. Among the various enzyme substrate used for the hydrolysis, the highest degree of hydrolysis was obtained for 1:25 enzyme substrate ratio for 120 min and 700 mg added zinc showed highest zinc binding among all. Biscuit and cupcake prepared by incorporating CNH-Zn complex solution showed moisture, protein, fat, carbohydrates, ash and peroxide value of 4.23, 7.58, 24.53, 0.97, 65.68 per cent and 2.10 meq O2/kg fat, respectively for biscuit and 16.00, 12.36, 26.05, 1.83, 43.75 per cent and 2.53 meq O2/kg fat, respectively for cupcake. Experimental biscuit and cupcake samples tested for invitro bio-availability of zinc showed 52.93 and 63.43 per cent, respectively. Storage studies at ambient temperature revealed that biscuit sample retained acceptability up to 45 days and cupcake sample retained acceptability up to 6 days. Moisture and peroxide values increased during storage in both biscuit and cupcake samples. Total viable counts and yeast and mould counts increased during storage in both biscuit and cupcake samples whereas coliform counts were nil throughout the storage.
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    ThesisItemOpen Access
    EVALUATION OF QUALITY ATTRIBUTES OF SHRIKHAND SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC BACTERIA
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2021-07-01) PAVAN S.R.; JAYASHRI. P. HIREMATH
    Shrikhand a semi solid, sweetish-sour indigenous fermented milk product prepared by the fermentation of milk by using lactic acid bacteria and whey drained off from dahi to yield chakka. Viability of probiotic bacteria in a product is an important consideration for their efficacy to survive during the processing and shelf life of food. In the present investigation, 3 per cent sodium alginate and calcium chloride at 0.2 per cent had considered optimum because of its soft textured beads. It was observed that 2.0 per cent lactic cultures and 3 per cent microencapsulated probiotic beads was found best compared to the other levels for dahi preparation. Among the different levels of sugar and flavour tried, the sugar level of 40 per cent and 0.5 percent of cardamom flavour levels gained maximum overall acceptability. The optimized microencapsulated probiotic shrikhand had 4.85, 40.44, 59.56, 10.79, 9.84, 0.85 and 0.98 per cent of pH, moisture, total solids, fat, protein, ash and titratable acidity (lactic acid) respectively. During storage studies for 28 days at 5±1 °C, there was a significant increase in titratable acidity, soluble nitrogen per cent and FFA (μg/g). For the optimized shrikhand sample no growth of coliform and yeast & mold upto 28 days at 5±1 °C was observed. The increased survival of 1.2 log cell numbers of Lactobacillus acidophilus due to protection of cells by microencapsulation. The shelf life of the optimized microencapsulated probiotic shrikhand was upto 21 days as probiotic counts were reduced during storage period lesser than the requirement.
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    ThesisItemOpen Access
    PHYSICO - CHEMICAL CHARACTERIZATION OF PROBIOTIC GOAT (Capra aegagrus hircus) MILK LASSI
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-07-01) CHETAN N ADIVER; JAYASHRI P. HIREMATH
    Caprine milk is known as naturally homogenised milk known for its unique composition, and therapeutic values and exhibits wide variation in physico-chemical and technological characteristics as an impact in preparation of dairy products. Hence an attempt has been made in the present investigation to study the compositional, physicochemical characteristics and its utilization in the preparation of probiotic lassi. Goat milk analysed for components like total solids, fat, protein, lactose and ash and its values are 11.88 %, 3.65 %, 4.25 %, 3.15 %, 0.83 % respectively. The goat milk had specific gravity, viscosity, surface tension, and pH and acidity values of 1.029, 1.80 cP, 54 dynes/cm, 6.8 and 0.17 % LA respectively. Probiotic lassi was prepared by using goat milk with different levels of dahi culture, probiotic culture, sugar syrup and LMP to study sensory and physicochemical attributes. The probiotic goat milk lassi was found to be optimized with 2 % dahi culture Lactococcus lactis ssp. cremoris and 4 % probiotic culture Lactobacillus casei, 12 % sugar syrup and 0.4 % LMP showed good sensory attributes. Storage studies at 5 ± 1 °C revealed that the product retained quality and acceptability up to 6 days. During storage, there was an increase in titratable acidity (% LA), FFA (μeq/g) and % soluble nitrogen and viscosity (cP). The viability counts of Lactobacillus casei in experimental lassi were higher than control, coliforms counts were nil throughout storage period but yeast and mold was appeared after 6 days of storage. The product had a good shelf life upto 6 days under refrigeration temperature (5 ± 1 °C) of storage.