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ThesisItem Open 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 RDahi, 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 daysThesisItem Open Access UTILIZATION OF WHEY PROTEAN AND DRUMSTICK {Moringa oleifera] KERNEL POLYSACCHARIDE GELS IN KULFI AND YOGHURT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2007-10) LAVANYAVATHI Y.; P.K. Keshava Prasad; G.S. Bhat; U. Krishna Mdbrthy; R. Prabha; H.G. Rama::handra RaoModern food industry is driven by consumer demand. The consumer demand safe foods with good nutritional and functional properties. Many components of food, especially protein and polysaccharides are responsible to maintain structural, mechanical and physico -chemical properties of foodstuffs under favorable environment in food systems. These components interact to form gel in order to provide optimum structural quality to design new and attractive types of food. Interaction between protein and polysaccharides induces the formation of highly structured composite macro-complex. These complexes can display better functional properties such as hydration, structurization, interfacial and adsorption than protein and polysaccharide alone. The texture and stability are major criteria of food quality. In order to maintain better food quality in food industry, protein- polysaccharide mixtures have been used either as fat replacers or texturizing agents. In addition, stabilizers and emulsifiers are often employed for improvement of rheological properties like viscosity, body and texture of food products. All milk proteins have excellent nutritional values; especially whey proteins with the rich supply of sulfur containing amino acids exhibit the highest protein efficiency ratio (PER). Earlier, whey was considered as a waste product and pollutant due to its potent polluting strength. Currently, the whey is not considered as waste product, but a treasure chest of valuable nutrients. Whey proteins are utilized as functional ingredients in many foods because of their ability to form gels with desirable nutritional, sensory and physico-chemical characteristics
