Loading...
Theses (PG)
Browse
65 results
Search Results
ThesisItem Open Access DEVELOPMENT OF READY TO USE HEALTH BEVERAGE FOR DIABETIC POPULATION(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07-01) POORNIMA S. PATWADI; D.B. PURANIKThe replacement of double toned milk with whey at various levels such as 20, 30 and 40 %, respectively was tried and results revealed that 30 % whey replacement was found to be optimum. Optimization of sugar: stevia ratio were tried at 50:50, 25:75 and 0:100 and results revealed that 0:100 ratio was better in overall sensory scores. Health beverage was tried with incorporation of almond oil (2, 3 & 4 %), walnut oil (2, 3 & 4 %) and almond and walnut oil blend (1, 2 and 3 %) and among various additions, 2 % almond oil and walnut oil blend was found to be acceptable. Various levels were tried for optimization of tea and coffee decoction, that is, 15, 20 and 25 %. The results revealed that 15 % of tea or coffee decoction showed better sensory scores. The optimized health beverage was concentrated to 31 % TS and spray dried (inlet 180-190 °C and outlet 80-90 °C) to obtain dried ready to use health beverage. The final optimized health beverage were stored at refrigeration temperature in glass bottles and the dried health beverage was packed in plastic pouches storage at ambient temperature. The health beverage packed in glass bottle stored at refrigeration temperature containing tea and coffee had a shelf life of 15 days and 19 days, respectively whereas dried ready to use health beverage stored at room temperature was to be found in good quality without affecting its sensory attributes up to 3 months of storage. The final formulation of health beverage contains 52.9 % double toned milk, 30 % whey, 0.1 % stevia, and 2 % almond and walnut oil blend and 15 % tea/coffee decoction. The formulation of dried ready to use health beverage (dry mix) for domestic purpose can be prepared by dry blending of 66.4 % of double toned milk powder, 16.8 % whey protein concentrate, 0.8 % stevia, 16 % of almond or walnut oil blend and this health beverage can be prepared domestically by blending and addition of tea or coffee decoction at suitable proportion.ThesisItem Open Access DEVELOPMENT OF READY TO USE HEALTH BEVERAGE FOR DIABETIC POPULATION(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) POORNIMA S. PATWADIThe replacement of double toned milk with whey at various levels such as 20, 30 and 40 %, respectively was tried and results revealed that 30 % whey replacement was found to be optimum. Optimization of sugar: stevia ratio were tried at 50:50, 25:75 and 0:100 and results revealed that 0:100 ratio was better in overall sensory scores. Health beverage was tried with incorporation of almond oil (2, 3 & 4 %), walnut oil (2, 3 & 4 %) and almond and walnut oil blend (1, 2 and 3 %) and among various additions, 2 % almond oil and walnut oil blend was found to be acceptable. Various levels were tried for optimization of tea and coffee decoction, that is, 15, 20 and 25 %. The results revealed tThesisItem Open Access EFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) RAKSHITH KUMAR, S.; Mrs. JAYASHRI P. HIREMATH; Mr. C. KEMPANNAValue addition of yoghurt with functional ingredients like probiotics and oats (Avena sativa) enhances nutritive and bioactivities of yoghurt. Hence, oats has gained significance due to its β-glucan and antioxidant components. The prepared raw oats‟ powder showed moisture, carbohydrates, fat, protein, ash & crude fibre at 5.31, 61.95, 6.86, 16.34, 1.49 & 8.05 % respectively whereas, the corresponding values were 2.64, 64.01, 6.96, 16.82, 1.50 & 8.07 % respectively in roasted oats‟ powder. Among the levels of yoghurt culture (1.5%, 2% & 2.5%) and probiotic culture B. bifidum (3%, 4% & 5%), the levels of 2 % & 4 % scored maximum respectively. Probiotic yoghurt optimized exclusively with raw oats' powder and roasted oats‟ powder separately (0.5%, 0.75% & 1%), showed 0.5% of raw and roasted oats‟ powders can be incorporated. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by raw oats‟ powder yoghurt and roasted oats‟ powder yoghurt were 88.79% & 92.71% respectively, which were higher than the control (73.3%). Both optimized experimental samples were effective in significantly lowering the blood glucose level of experimental rats upon feeding for a period of 5 weeks compared to control. Storage studies at 5±1˚C revealed that the product retained acceptability up to 9 days. During storage, there was an increase in % titratable acidity, % FFA and % soluble nitrogen. The viability counts of B. bifidum were higher than the control due to prebiotic effect of β-glucan. Hence, the present study was aimed to explore bioactivities of yoghurt supplemented with oats‟ powderThesisItem Open Access DEVELOPMENT OF LOW CALORIE KHOA AND KHOA BASED SWEETS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-12) PRAVEEN, A.R.; Dr. H. ARUNKUMAR; Dr. C. NARESH KUMARThe traditional Indian dairy products seem to be the part of Indian diet especially khoa, peda and kalakand are cherished by all sort of consumers. Due to the higher calories in these products and rising concern among health-conscious consumers, in this study fat and sugar was replaced with potential health ingredients like FOS, WPC, sucralose and aspartame. FOS being a low calorie sweetener, prebiotic, dietary fiber and fat replacer had significant role in managing the overall texture of the product along with WPC. The 25 per cent milk fat replaced khoa by FOS and WPC (1:1) was further studied by replacing sugar with sucralose and aspartame at 50 level and peda and kalakand were prepared. The calories of peda and kalakand were reduced significantly with increasing in fibre content of the product. The khoa, peda and kalakand vacuum packed in PET films and microwave treated to increase the shelf life. The combined effect of vacuum and microwave treatment increased shel life of khoa for 15 days at 28± 1 o C, and 35 days at 7o± 1 o C. Similarly, peda and kalakand had a shelf life upto 21 days at 28 ± 1 o C and 42 days at 7± 1 o C.ThesisItem Open Access DEVELOPMENT OF READY TO USE HEALTH BEVERAGE FOR DIABETIC POPULATION(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) POORNIMA S. PATWADI; Dr. D.B. PURANIKThe replacement of double toned milk with whey at various levels such as 20, 30 and 40 %, respectively was tried and results revealed that 30 % whey replacement was found to be optimum. Optimization of sugar: stevia ratio were tried at 50:50, 25:75 and 0:100 and results revealed that 0:100 ratio was better in overall sensory scores. Health beverage was tried with incorporation of almond oil (2, 3 & 4 %), walnut oil (2, 3 & 4 %) and almond and walnut oil blend (1, 2 and 3 %) and among various additions, 2 % almond oil and walnut oil blend was found to be acceptable. Various levels were tried for optimization of tea and coffee decoction, that is, 15, 20 and 25 %. The results revealed that 15 % of tea or coffee decoction showed better sensory scores. The optimized health beverage was concentrated to 31 % TS and spray dried (inlet 180-190 °C and outlet 80-90 °C) to obtain dried ready to use health beverage. The final optimized health beverage were stored at refrigeration temperature in glass bottles and the dried health beverage was packed in plastic pouches storage at ambient temperature. The health beverage packed in glass bottle stored at refrigeration temperature containing tea and coffee had a shelf life of 15 days and 19 days, respectively whereas dried ready to use health beverage stored at room temperature was to be found in good quality without affecting its sensory attributes up to 3 months of storage. The final formulation of health beverage contains 52.9 % double toned milk, 30 % whey, 0.1 % stevia, and 2 % almond and walnut oil blend and 15 % tea/coffee decoction. The formulation of dried ready to use health beverage (dry mix) for domestic purpose can be prepared by dry blending of 66.4 % of double toned milk powder, 16.8 % whey protein concentrate, 0.8 % stevia, 16 % of almond or walnut oil blend and this health beverage can be prepared domestically by blending and addition of tea or coffee decoction at suitable proportionThesisItem Open Access TECHNOLOGICAL INTERVENTION FOR UTILIZING NUTRICEREALS AND WHEY PROTEIN CONCENTRATE IN DEVELOPING READY-TO-EAT FOODS(KARNATAKA VETERINARY ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) HARINI VENUGOPAL; Dr. H. M. JAYAPRAKASHA; Dr. S.N. RAJAKUMARThe present investigation is aimed at developing ready-to-eat (RTE) food by using the under-utilized minor millets and supplementing with nutririch legume and further enriching with WPC.The preliminary studies indicated that corn-wheat blended with 50:50, preconditioned with 22 per cent moisture at 90 º C followed by extrusion and frying at 110º C was highly desirable. It was observed that blending malted corn-wheat at 50 :50 followed by addition of 10 per cent malted horse gram flour with 8 per cent WPC resulted in highly acceptable product. For subsequent studies these combinations were used as control.The corn-wheat were replaced with various nutricereals namely finger millet, foxtail millet and little millet individually to develop nutria-cereal based RTE food. The result pertaining to functional, rheological and sensory attributes revealed that the best RTE foods can be formulatedfrom finger millet and corn-wheat (25: 75) with 10 per cent horse gram and 8 per cent WPC; foxtail millet and corn-wheat (50: 50) with 20 per cent horse gram and 6 per cent WPC; little millet and corn-wheat (50: 50) with 10 per cent horse gram and 8 per cent WPC. These combinations were mixed together to compute composite flour. It was observed from the various functional, rheological and technological attribute studies, it was observed that the best formulation could be obtained by admixing composite flour containing nutricereal namely finger millet, foxtail millet and little millet (1:1:1) and cornwheat in the ratio of 75: 25, followed by supplementing with 20 per cent horse gram and enriching with 8 per cent WPC. Both sweetened (20 % sugar) and spiced (7 % spice mix) RTE food was optimized using extrusion technology.The formulated product was subjected to storage stability studies by packaging in metalized polyester under MAP with 20: 80 (CO2: N2) gas mixture combination at ambient temperature. Results revealed that composite flour based sweetened and spiced RTE food had a shelf-life of 105 and 120 days respectively with high acceptance. The formulated RTE food developed in the study utilizing nutricereals, legumes and WPC will certainly contribute and connect the food web rendering food and nutritional security, besides help in producing quality product and shelf stable food both at rural and commercial scales to promote nutritional and health benefits of nutricereals which contribute in improving rural economy.ThesisItem Open Access PROCESS OPTIMIZATION FOR DEVELOPMENT OF LACTOSE HYDROLYZED FUNCTIONAL KULFI(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) ELIZABETH THOMAS; Dr. H.M. JAYAPRAKASHA; Dr. D. B. PURANIKThe advances in understanding the relationship between nutrition and health resulted in the development of the concept of functional foods, a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. An investigation was made with an attempt to develop a functional kulfi from lactose hydrolyzed milk. Milk sugar (lactose) was hydrolyzed to 70, 75 and 80 per cent using enzyme Lactozym (3000 LAU/ml) @ 1.5 ml/L at 40 °C and incubating for 90, 120 and 150 minutes, respectively. The lactose hydrolyzed milk of all 3 levels was used for kulfi preparation. It was evident that melting rate and penetration values increased as hydrolysis increased. Lactose hydrolysis contributes to the development of caramel colour and flavour which is suitable to plain kulfi. It also contributes softness to the product. The decline in flavour scores was observed in lactose hydrolyzed kulfi as a result of excessive sweetness. To overcome this lactose hydrolyzed kulfi was prepared by reducing the added sugar (40, 50 and 60 per cent). The kulfi prepared from 70 per cent lactose hydrolyzed milk with 40 per cent sugar reduction was more acceptable and had appreciable sweetness, caramel colour and flavour with uniform body and texture. The resultant lactose hydrolyzed kulfi was further supplemented with different levels of oat (Avena sativa) flour (2, 4 and 6 per cent), flaxseed (Linum usitatissimum) oil (0.5, 1 and 1.5 per cent) and whey protein concentrate (2, 4 and 6 per cent) in order to enrich β-glucan and quality proteins, omega-3 fatty acid and whey protein to kulfi, respectively. 70 per cent lactose hydrolyzed kulfi with 2 per cent oat flour, 1 per cent flaxseed oil and 4 per cent WPC was found better in physicochemical and sensory attributes. From the storage studies it was concluded that the developed kulfi is stable for 50 days in respect to its chemical, microbiological and sensory attributes. Thus a technology has been developed to prepare kulfi from lactose hydrolyzed milk by incorporating functional ingredients namely oat flour, flaxseed oil and WPC and thus could be designated as functional kulfi which adds to the basket of functional food from the dairy sector.ThesisItem Open 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 KUMARAn 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.ThesisItem Open 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.
