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Subject: Dairy Technology × Author: SHASHIKUMAR, G. N. × End date: 2019 × Start date: 2017 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR THE PRODUCTION OF AMLA – ALOE VERA BASED WHEY BEVERAGE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08-01) SHASHIKUMAR, G. N.; H. M. JAYAPRAKASHA
    In the present research, an attempt was made to develop lactose hydrolysed amla – aloe vera based whey beverage. Fresh paneer whey was collected and blended with aloe vera juice at the ratio of 95:5, 90:10 and 85:15. From among the different blending levels tried, blending 5 per cent aloe vera juice secured highest overall acceptability score of 8.40. Similarly amla juice blended at the ratio of 80:20, 70:30 and 60:40 blending 20 per cent amla juice was secured highest overall acceptability score of 8.40 as compared to other levels. Further paneer whey was blended with admixture of aloe vera and amla juice in the ratio of 75:5:20, 60:10:30 and 45:15:40 of whey: aloe vera amla. From among the three blending levels tried, the beverage prepared by blending at a ratio of 75:5:20 whey: aloe vera: amla secured highest overall acceptability score 8.46. Further paneer whey was hydrolysed by adding lactase enzyme at a concentration of 1ml, 2ml and 3 ml and subjected to incubation for a period of 30, 60, 90 and 120 minutes at a constant temperature of 45ºC and a pH of 6.5 to obtain maximum lactose hydrolysis. From among the combinations tried, the lactose hydrolysis carried out with an enzyme concentration of 2ml/L resulted in maximum hydrolysis of 80 per cent at a duration of 60 minutes. Further lactose hydrolysed paneer whey was blended with admixture of aloe vera and amla juice at the ratio of 75:5:20 added with 4, 6 and 8 per cent sugar. From among the different levels of sugar tried, the 8 per cent sugar level secured highest overall acceptability score of 8.53. Further the admixture of aloe vera and amla juce blending with lactose hydrolysed whey with addition of 8 per cent sugar was tried with different types of flavours namely pineapple, mango and orange by adding separately at the rate of 0.2ml/L, 0.4 ml/L and 0.6ml/L. From among the various levels of flavour concentration tried, 0.2 ml concentration resulted in better product compared to 0.4 ml and 0.6 ml levels in all types of flavours and secured highest overall acceptability score (8.70). The lactose hydrolysed paneer whey was blended with a combination of aloe vera juice and amla juice at a ratio of 75:5:20 along with addition of 8 per cent sugar and 0.2 ml pineapple flavour packaged in glass bottles and LDPE pouches and stored at at room temperature as well as at refrigeration temperature along with control product. The storage study indicated that developed product packaged in glass bottle and LDPE pouch was shelf stable up to 9 and 6 days at refrigeration temperature (7±1ºC), respectively. Whereas at ambient temperature it was stable for 1 day. The storage study revealed that the developed product packaged in glass bottle had good stability as compared to the product stored in LDPE pouches.
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    ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR THE PRODUCTION OF AMLA – ALOE VERA BASED WHEY BEVERAGE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08) SHASHIKUMAR, G. N.; Dr. H. M. JAYAPRAKASHA
    In the present research, an attempt was made to develop lactose hydrolysed amla – aloe vera based whey beverage. Fresh paneer whey was collected and blended with aloe vera juice at the ratio of 95:5, 90:10 and 85:15. From among the different blending levels tried, blending 5 per cent aloe vera juice secured highest overall acceptability score of 8.40. Similarly amla juice blended at the ratio of 80:20, 70:30 and 60:40 blending 20 per cent amla juice was secured highest overall acceptability score of 8.40 as compared to other levels. Further paneer whey was blended with admixture of aloe vera and amla juice in the ratio of 75:5:20, 60:10:30 and 45:15:40 of whey: aloe vera amla. From among the three blending levels tried, the beverage prepared by blending at a ratio of 75:5:20 whey: aloe vera: amla secured highest overall acceptability score 8.46. Further paneer whey was hydrolysed by adding lactase enzyme at a concentration of 1ml, 2ml and 3 ml and subjected to incubation for a period of 30, 60, 90 and 120 minutes at a constant temperature of 45ºC and a pH of 6.5 to obtain maximum lactose hydrolysis. From among the combinations tried, the lactose hydrolysis carried out with an enzyme concentration of 2ml/L resulted in maximum hydrolysis of 80 per cent at a duration of 60 minutes. Further lactose hydrolysed paneer whey was blended with admixture of aloe vera and amla juice at the ratio of 75:5:20 added with 4, 6 and 8 per cent sugar. From among the different levels of sugar tried, the 8 per cent sugar level secured highest overall acceptability score of 8.53. Further the admixture of aloe vera and amla juce blending with lactose hydrolysed whey with addition of 8 per cent sugar was tried with different types of flavours namely pineapple, mango and orange by adding separately at the rate of 0.2ml/L, 0.4 ml/L and 0.6ml/L. From among the various levels of flavour concentration tried, 0.2 ml concentration resulted in better product compared to 0.4 ml and 0.6 ml levels in all types of flavours and secured highest overall acceptability score (8.70). The lactose hydrolysed paneer whey was blended with a combination of aloe vera juice and amla juice at a ratio of 75:5:20 along with addition of 8 per cent sugar and 0.2 ml pineapple flavour packaged in glass bottles