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Subject: Dairy Technology × Author: GANGINENI ARAVIND × End date: 2022 × Start date: 2022 ×
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    ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF FUNCTIONAL MILK AGAR CAKE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) GANGINENI ARAVIND; ARUN KUMAR, H.)
    An attempt has been made in the present study to develop functional milk agar cake with various functional ingredients, Agar-agar, WPC, FOS, Banana, Papaya, Carrot and Beetroot. The milk agar cake was prepared by adding 0.2, 0.3, 0.4 and 0.5 per cent levels of Agar-agar in which 0.4 per cent product showed maximum acceptability score of 8.30. Addition of WPC at 2, 4 and 6 per cent, milk agar cake with 2 per cent WPC secured maximum overall acceptability score of 8.53 and addition of FOS at 10 per cent had higher sensory score of 8.74 compare to control (8.30). Among fruits and vegetable, banana pulp showed higher overall acceptability score of 8.45. The functional milk agar cake enriched with banana pulp, WPC and FOS showed good physio-chemical attributes such as fat of 6.43 per cent, protein content of 6.68 per cent and lactose content of 7.90 per cent, total solids content of 35.3 per cent, FFA content of 0.30% oleic acid and Acidity of 0.336 % Latic acid. The functional milk agar cake can be stored up to 14 days at refrigeration temperature (7±1°C) in the polypropylene cups. Microbiological quality of banana and beetroot enriched milk agar cake showed TBC counts of 3.68 and 3.74 log10 cfu/g, yeast and mold counts of 1.56 and 1.61 log10 cfu/g and coliform counts showed nil. The cost of functional milk agar cake is 337.06 Rs /kg so it is affordable by common man.