Loading...
Theses (PG)
Browse
Search Results
ThesisItem Open 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. HIREMATHCasein 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.ThesisItem Open 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. HIREMATHShrikhand 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.ThesisItem Open 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. HIREMATHCaprine 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.ThesisItem Open 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. HIREMATHValue 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.ThesisItem Open 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. HIREMATHValue 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‟ powdeThesisItem Open Access EFFECT OF METHODS OF PRODUCTION AND PROCESSING PARAMETERS ON QUALITY CHARACTERISTICS OF GHEE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08) M. ARCHANA; Mrs. JAYASHRI P. HIREMATH“Ghee” means the pure clarified fat derived solely from milk or curd or from desi butter or from cream to which no colouring matter or preservative has been added. Ghee is well known for its unique flavour, aroma, taste, nutritional & therapeutic properties, distinctive fatty acid profile & physico-chemical constants. Variation in methods of manufacture, heating, fatty acid profile, as well as adulteration at low levels alter the sensory, physico-chemical quality & granulation behaviour of ghee. In the present study, an attempt was made to prepare ghee by different methods viz., DCCH, DCMH, CBCH and CBMH. In direct creamery, cream was directly heated and in creamery butter method, ripened cream was converted to butter & ghee. Heating methods like conventional & microwave heating were employed for making ghee. All ghee samples were analysed for gross composition like fat, moisture and FFA. Among all the ghee samples DCMH showed low moisture i.e. 0.12%, higher fat i.e. 99.87% and %FFA was found be least i.e. 0.22%OA as compared to other methods. Physico-chemical constants like RM, PV, IV, SV, BR, MP, grain size, sensory attributes and complete fatty acid profile were determined. The effect of blending of adulterants like starch, ABF and palm oil with ghee at 5% and 10% levels on physicochemical constants and granulation behaviour of ghee was studied. The blending resulted in increased grain size in all types of ghee. During storage at 29°C & at 60°C the quality of ghee was determined by analysing peroxide value and %FFA. It was observed that ghee prepared by DCMH scored maximum for sensory attributes and grains size indicating that different production and heating methods definitely affect the physico-chemical properties, fatty acid profile and grains size of ghee.ThesisItem Open 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. GCasein 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 deficiencyThesisItem Open 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. SEETHALAKSHMIA 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.ThesisItem Open 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 REDDYThe 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
