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Theses (PG)

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20173
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End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: M.Tech. ×
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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
    STUDIES ON THE CHEMICAL QUALITY AND PURITY OF COMMERCIAL GHEE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017-09) NIRANJAN; Mr. C. KEMPANNA
    Ghee is well known for its unique flavour, aroma, taste, nutritional and therapeutic characteristics and attributed to distinctive fatty acid profile and physicochemical constants. Variation in the fatty acid profile, conditions of manufacture as well as adulteration alter the sensory and physico-chemical quality of market ghee. The market branded and desi ghee samples collected from the local market were evaluated for their physico-chemical quality and purity. Five branded samples were procured from the market. The branded market ghee samples exhibited fat, moisture, FFA and the values for physico-chemical constants namely melting point, Butyro-refractomer reading, saponification value, Reichert-meissl, polenske value and iodine value comparable to normal ghee. The values for Reichert-Meissl and polenske value ranged between 24.36 to 25.30 and 1.20 to 1.80, respectively for branded market ghee samples. Four desi ghee samples were procured from the local market and exhibited much variation compared to normal ghee with respect to Reichert-meissl, polenske value and Butyro-refractomer reading and the values were ranged between 6.96 to 9.6, 0.93 to 1.20 and 55.16 to 59, respectively for desi ghee samples. 50 per cent of the desi ghee samples tested positive to Baudouin and Holde’s test indicating the presence of vanaspati and mineral oil as adulterants. Peroxide value and FFA values were higher in the desi ghee samples indicating lower storage stability compared to control and branded market ghee samples at elevated storage temperature of 60°C.
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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.