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Theses (PG)

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20223
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Subject: Dairy Chemistry × End date: 2022 × Start date: 2022 ×
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    ThesisItemOpen Access
    CHARACTERIZATION OF MILK FAT OF BEETAL AND SIROHI GOAT BREEDS FOR PHYSICO – CHEMICAL AND THERAPEUTIC ATTRIBUTES
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) SOUMYA; SHILPASHREE B.G.
    Many goat breeds are meant for their high milking and meat purpose. Among that Beetal and Sirohi goat breeds are high milk yielding animals. Caprine milk is known as naturally homogenized milk known for its unique composition, and therapeutic values and exhibits wide variation in physicochemical and technological characteristics as an impact on the preparation of dairy products. Hence an attempt has been made in the present investigation to study the compositional, physico-chemical characteristics, of milk, cream and ghee of two different breeds such as Beetal goat (BG) and Sirohi goat (SG). Also, the antioxidant activity, fat digestibility by In-vitro and storage stability of ghee prepared from both goat milk was also evaluated. The BG milk (BGM) showed highest fat (3.97 %), protein (3.90 %), ash (0.82 %) and total solids (12.38 %) than SG milk (SGM). The chemical parameters were also showed highest for BGM, like Specific gravity (1.029), Viscosity (1.80 cP), Surface tension (54.00 dynes/cm) and pH (6.80). than SGM. The BGM has showed lowest fat globule size in milk as well as in cream (2.50 μm) and ghee (64.53 μm) compared to SGM and cow milk (CM). The BG cream (BGC) showed lesser moisture (19.60 %) and ash (0.2 %) content whereas higher fat (86.21 %) and protein content (5.12 %) than SG cream (SGC). The cholesterol content showed lowest for BG ghee (BGG) (208.52 mg/100g) than SG ghee (SGG) (215 mg/100g) compared to the cow ghee (CG). The BGG showed smaller granular size (142.82 μm), than SGG and CG. The BGG showed highest antioxidant activity (92.32 %) and fat digestibility (142.82 μ mol/ mL) than SGG. Also, BGG showed lower peroxide value than SGG and CG, this could be due to its highest antioxidant activity. With the increasing storage period there was slight increase in FFA content in all the samples of ghee at accelerated storage temperature (60 °C).
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    ThesisItemOpen Access
    PREPARATION OF AGGLOMERATED LACTASE ENZYME AND ITS APPLICATION IN FLAVOURED MILK
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) NAVEENA; SHILPASHREE B.G.
    Lactose, a disaccharide is made up of condensation of glucose and galactose linked together by β 1-4 glycosidic bond. Lactose intolerant people cannot digest lactose properly due to absence of intestinal β-D- galactosidase enzyme, which leads to difficulty in digesting milk and milk products. Lactose concentration in milk can be reduced to acceptable value (0.1 %) by using β-D- galactosidase that catalyses the breakdown of lactose into glucose and galactose. Current investigation on the applicability of agglomeration of β-D- galactosidase for the hydrolysis of lactose and to assess the feasibility of low lactose milk for the preparation of flavoured milk. Immobilized β-Dgalactosidase microencapsulated beads (2 %) were added into fresh milk for lactose hydrolysis at 37 0C / 3 hrs & selected on the basis of enzyme activity (9 μmol/min) and degree of hydrolysis (81.5 %). Optimized coating materials (2 %) were selected for the preparation of agglomerated lactase enzyme. C.A had more enzymatic activity (11.30 μmol/min), Bulk density - C.A 1.2 g/cm3, 96 % solubility when compared with other coating material. Since all the agglomerated lactase powder produced from (C.A,S.A, M.D) were used for the optimization of the reduced lactose flavoured milk and further studied for physico chemical, microbiological, and sensory attributes. The overall acceptability of M.D was more compare to S.A, C.A and microbial parameters for M.D was nil and safe for consumption. Finally, C.A has been proven for agglomerated lactase enzyme. However, M.D showed better overall acceptability in flavoured milk this could be due to three blends used for preparation of flavoured milk.
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    ThesisItemOpen Access
    β-SITOSTEROL TEST AS A TOOL TO DETECT ADULTERATION OF GHEE WITH PALM OIL
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2022) HEENA KAUSER; SHILPASHREE B. G.
    Ghee is a very expensive product that is three times the price of edible vegetable oil. It is common for ghee to be adulterated with low-cost vegetable oil (Palm oil). β- sitosterol estimation in ghee to check the purity is mandatory and it should be absent as per FSSR, (2021). Physico-chemical characterization of ghee sample added with palm oil could be detectable using in Reichert-Meissl value (RM) at 20 per cent palm oil. Whereas fractionation technique detects adulteration using RM value (solid fraction), Butyro refractometer Reading (liquid fraction), and Iodine value (liquid and solid fraction) at the same concentration of adulteration. In the present investigation, β-sitosterol was estimated qualitatively using the Reverse phase-thin layer chromatography method (RPTLC) and found better spots in liquid fraction than control ghee even at a 5 per cent level. Therefore, it could be confirmed that β-sitosterol is rich in a liquid fraction which was also correlated with the result of antioxidant activity using the DPPH (1,1, Diphenyl–2, picrylhydroxyl) method in the liquid fraction. Ghee at 30 and 60 °C were investigated for the peroxide value and it was observed that with the increase in the storage days the peroxide value also increases at 30 and 60 °C. Free fatty acid (FFA) content during storage days is prolonged due to the advancement of storage days at both 30 and 60 °C so that FFA value increase. Finally, β-sitosterol could be used as a tool to detect adulteration by adopting the fractionation technique to prevent adulteration.