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Theses (PG)

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20176
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Subject: Dairy Technology × End date: 2017 × Start date: 2017 × Type: Thesis ×
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Now showing 1 - 6 of 6
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    ThesisItemOpen Access
    DEVELOPMENT OF POMEGRANATE BASED WHEY BEVERAGE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017-08) SANTHOSHA M D; Dr. M. VENKATESH; (Dr. ARUN KUMAR
    An attempt was made to develop Pomegranate based whey beverage. The pomegranate juice was blended to whey at various levels such as 5, 10 and 15 percent and the 10 per cent level of addition was optimum. In the process of optimization of sugar level, various levels such as 6, 8 and 10 per cent were tried and 8 percent was resulted as optimum. In the process optimization of mint extract into developed whey beverage, addition of 1, 1.5 and 2 percent level were tried and 1.5 percent was found to be optimum. Developed pomegranate whey beverage packed in Polyethylene teraphthalate (PET), Polystyrene (PE), and Polypropylene (PP) cups. Developed product packed in PET had secured highest sensory scores and had shelf life of 4 days at room temperature (30±1˚C) and 12 days at refrigeration temperature (5±1˚C) without affecting sensory attributes. Pomegranate juice and mint extract increases the nutritional, functional and therapeutic properties of the developed whey beverage.
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE TULSI (Ocimum sanctum) BLENDED HERBAL FLAVOURED MILK
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017-08) HARSHA V. K.; Dr. H. ARUN KUMAR; Dr. M. VENKATESH)
    Tulsi is known as “The mother medicine of nature”. Tulsi i.e. Ocimum sanctum is a plant with enormous properties for curing and preventing diseases. Leaves and flowering tops are used for extracting essential oil. Oil of O. sanctum has revealed the presence of five fatty acids (stearic, palmitic, oleic, linoleic and linolenic acids). Tulsi contains vitamin A, vitamin C and minerals like calcium, zinc and iron, as well as chlorophyll and many other phytonutrients. Tulsi blended flavoured milk developed by blending of Tulsi and replacing cane sugar by low calorie sweeteners improved the nutritional and therapeutic benefits. Tulsi enhances the efficient digestion, absorption and use of nutrients from food. It also possess antibacterial, antioxidant, antiulceric, antimalarial, antidiabetic, anti-inflammatory, antilipidemic, anticancer and immune modulatory properties. It was observed that blending of Tulsi at 0.5 per cent, replacing of cane sugar by FOS upto 50 per cent and addition of CMC at 0.2 per cent was optimum for the flavoured milk. The developed low calorie Tulsi (Ocimum sanctum) blended herbal flavoured milk can be stored for 6 days at 5±1ºC in the glass bottles treated with 71 ºC/30 min.
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    ThesisItemOpen Access
    DEVELOPMENT OF FINGER MILLET (Eleusine coracana) ENRICHED FRUIT BLENDED PROBIOTIC STIRRED YOGHURT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) SANTHOSH, V.N.B.Tech (D.Tech)
    India is the largest milk producer in the world. The annual milk production in India is estimated to about 155.5 million tonnes (BAHS, 2015).
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    ThesisItemOpen Access
    DEVELOPMENT OF COCONUT MILK AND KIWI FRUIT PULP ENRICHED DAHI
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) NIKHIL MAHABALASHETTI,B.Tech (D.Tech)
    India is the largest milk producer in the world. The annual milk production in India is estimated to about 155.5 million tonnes (BAHFS, 2015)
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    ThesisItemOpen Access
    DEVELOPMENT OF BIOACTIVE NUTRACEUTICAL WHEY PORRIDGE
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) KIRAN KUMAR,G CHANNA B.Tech(D.Tech)
    Milk and milk products have been an important part of human diet since time immemorial and are part of the nutritional recommendations
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    ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF SPICED COTTAGE CHEESE
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) DEKULA HIMABINDU B.Tech (D.Tech)
    Indian dairying is emerging as an important growth leverage of the economy. Milk production has come a long way over the years from a low volume of 17 million tonnes in 1951 to 155.5 million tonnes in 2015 (BAHFS, 2015),