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ThesisItem Open Access UTILIZATION OF RECONSTITUTED SKIM MILK TO DEVELOP FUNCTIONAL LOW FAT KHOA(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10-01) VIJAY KUMAR; M. VENKATESHIn the present research an attempt was made to develop low fat Khoa. Khoa is the traditional base material for preparation of various sweets like Peda, Burfi, Kalakhand etc., due to increased life style disorders like cardio vascular diseases, diabetes, and hyper tension the acceptability of calorie rich food like traditional products has been reduced. So, in order to meet demand for such target population and also for all the base material Khoa has been made with low fat by replacing WPC of 70 per cent protein with has functionality of water binding, emulsification and gelation. The mango seed kernel powder (MSK) which is treated as waste, which is rich in essential amino acid and also has antibacterial, antifungal properties which can be exploited in dairy industry for manufacture of products. WPC at 5, 10, and 15 per cent was used among which 5 per cent was accepted. The MSK was used at 0.5, 2 and 4 per cent in which 0.5 per cent showed acceptable sensory scores. The keeping quality of developed low fat Khoa increased compared with control sample upto 5 days at room temperature and 15 days under refrigeration condition in metallised polyester laminates.ThesisItem Open 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. JAYAPRAKASHAIn 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.ThesisItem 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, 2018-07-01) RAKSHITH KUMAR, S.; JAYASHRI P. HIREMATHValue 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‟ powder.ThesisItem Open Access DEVELOPMENT OF LOW CALORIE RASOGOLLA AND SANDESH(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10-01) NITHISH KUMAR G M; H. M. JAYAPRAKASHAIn the present research an attempt was made to develop low calorie rasogolla and sandesh. Rasogolla and sandesh are popular chhana based traditional Indian milk products of eastern part of India. However, due to rapid increase in life style related disorders like diabetes, hypertension and cardio vascular diseases, the acceptance of high fat and sugar rich products are declining with time. In this study on rasogolla and sandesh, the sugar was replaced with FOS, sucralose and admixture of FOS and sucralose at 60, 80 and 100 per cent level. Among these FOS was optimized with 80 per cent replacement, whereas sucralose and admixture of FOS and sucralose were optimized with 60 per cent replacement. Additionally, among three variant optimized sweeteners, admixture of FOS and sucralose with 60 per cent replacement of sugar was selected for further study where in WPC was added at 1, 2 and 3 per cent levels in which 1 per cent level was optimized. The chemical, rheological microbiological and sensory analysis was carried out for the developed products. For the storage study at ambient (28±10C) and refrigeration condition (7±10C), developed rasogolla along with control was packed in tin can and glass jar whereas for sandesh polypropylene and paperboard carton were used. Control rasogolla packed in tin can showed shelf life of 4 and 18 days, developed rasogolla packed in tin can showed 3 and 15 days, while glass jar packed showed 2 and 12 days, respectively at ambient and refrigeration temperature. Similarly control sandesh packed in polypropylene had shelf life of 4 and 18 days, whereas developed sandesh packed in polypropylene had 3 and 15 days, whereas in paperboard carton the shelf life was 2 and 12 days at ambient and refrigeration temperature, respectively.ThesisItem Open Access DEVELOPMENT OF READY-TO-EAT EXTRUDED PANEER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10-01) K. BALA GOPI; H. ARUN KUMARExtrusion-technology is gaining increasing popularity in the global agro-food processing industry, particularly in the food and feed sectors. Extrusion cooking technologies are used for cereal and protein processing in food. Keeping in view these facts, an attempt has been made to develop ready to eat extruded paneer. In this study level of refined wheat flour (3 per cent), salt (2 per cent) and spices (2 per cent) addition were optimized to prepare two different extruded products. i.e., Whey Protein Concentrate (WPC) enriched and spices enriched RTE extruded paneer. To the standardized products enrichment was done with WPC (6 per cent) which is rich in nutrients and occupies a unique place of importance in food and human nutrition because of their wide acceptance in the world. Milk proteins are important in the diet because of the many health benefits associated with their consumption. To see its shelf life stability under room temperature, products were packed in metalized polyester for 60 days. The results of this study revealed that moisture content and free fatty acid content increased during storage. Marginal decrease in the overall acceptability of stored extruded paneer was noticed. No detrimental changes have been noticed during the entire storage period and the products were found in acceptable quality at ambient conditions.ThesisItem Open Access ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08-01) THUPAKULA SARASWATHI; RAMACHADRA, B.The present study was aimed to utilization of chakka whey obtained from chakka using Lactococcus lactis ssp. lactis, yoghurt culture Streptococcus thermophilus and Lactobacillus delbreuckii ssp. bulgaricus, Befidobacterium sp. These cultures were used separately and in combination for the preparation of chakka. The chakka whey beverages added with different levels of sugar at 5, 7.5 and 10 per cent. At the 7.5 per cent sugar level, the chakka whey beverage prepared from chakka whey obtained from chakka using yoghurt culture was found to be best among the other cultures. In case of antibacterial activity of chakka whey and its beverage, there was no antibacterial activity against E.coli and Salmonella sp. But, the antibacterial activity against the test organism Stap.aureus were 11.78 , 12.10, 13.0 and 12.5 sq.mm for chakka whey beverage prepared from chakka whey obtained from chakka using Lactococcus lactis ssp. lactis, yoghurt culture, Bifidobacterium sp. and in the combined cultures respectively. The antioxidant activity (% DPPH) of chakka whey, beverage and their fractions of supernatant and CFE obtained using Lactococcus lactis ssp. lactis were 18.03, 24.03, and 43.8. Similarly chakka whey beverage, their fractions of supernatant and CFE obtained using yoghurt culture, Bifidobacterium sp. were 61.72, 47.36, 70.49 and 61.41, 53.06, 61.40 respectively, whereas in case of chakka whey beverage prepared from chakka whey obtained from chakka using combined cultures it was 35.2, 35, 54.30. The effect of heating on antioxidant activity (% DPPH) of chakka whey beverages at control, pasteurization, 85oC/30 min, boiling and sterilization temperatures showed 70.49, 49.33, 32.85, 19.1 and negative values respectively. The altered pH values of chakka whey beverages at control 2, 3, 4, 5, 6, 8 and 9 had 70.49, 84.5, 80.5, 60.5, 58, 20, 13, 11 and 8.0 (% DPPH) antioxidant activity respectively. The characterized crude whey protein obtained on dialysis of whey beverage had 4.9 pH, 0.20 acidity (Lactic acid) per cent, Further, heating of whey proteins at 80oC for 5 min had lost 20 per cent whey proteins. And the antioxidant activity of dialysed whey proteins at 1:10 dilution was 36.8 (% DPPH), 12.5 Sq.mm antibacterial activity against the Stap.aureus. The optimized chakka whey beverages prepared from whey obtained from chakka using yoghurt culture was stored at refrigeration temperature (7±1oC) and was found acceptable till 12th day at refrigeration temperature respectively.ThesisItem Open Access DEVELOPMENT OF COCONUT BASED ENRICHED PANEER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-11-01) ASHOKA, S. M.; H. ARUN KUMARCoconut is known as “Kalpavriksha” and it is truly one of nature’s natural wonders. Coconut i.e Cocos nucifera is a well-known plant used in the medicine. Folklore medicine claims its uses in diabetes, diarrhea, cancer, etc. the oil of C. nucifera has revealed the presence of eight fatty acids (caprylic, capric, lauric, miristic, palmitic, stearic, oleic and linoleic acids). The dietary fiber present in coconut flour acts as a functional food and prevents the risk of chronic diseases. Coconut meat contains vitamin B, C, E and rich in minerals like calcium, iron, magnesium, phosphorus and potassium. Coconut based paneer developed by incorporating coconut paste and it was blended with whey protein concentrates improved the body and texture, nutritional and therapeutic benefits. Coconut enhances the efficient digestion, absorption and use of nutrients from food. It also possess antibacterial, antioxidant, antiulceric, antidote, antiviral, antifungal, antidiabetic, anti-inflammatory, anticancer and immune modulatory properties. It was observed that incorporating coconut paste at 10 percent to milk and blending of 2 percent whey protein concentrates was optimum for the paneer. The developed coconut (Cocos nucifera) based enriched paneer can be stored upto 4 days at ambient temperature (27±1°C) and 12 days at refrigeration temperature (7±1°C) in the LDPE pouches.ThesisItem Open Access UTILIZATION OF RECONSTITUTED SKIM MILK TO DEVELOP FUNCTIONAL LOW FAT KHOA(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10) VIJAY KUMAR; Dr. M. VENKATESH; _ (Dr. H. M. JAYAPRAKASHAIn the present research an attempt was made to develop low fat Khoa. Khoa is the traditional base material for preparation of various sweets like Peda, Burfi, Kalakhand etc., due to increased life style disorders like cardio vascular diseases, diabetes, and hyper tension the acceptability of calorie rich food like traditional products has been reduced. So, in order to meet demand for such target population and also for all the base material Khoa has been made with low fat by replacing WPC of 70 per cent protein with has functionality of water binding, emulsification and gelation. The mango seed kernel powder (MSK) which is treated as waste, which is rich in essential amino acid and also has antibacterial, antifungal properties which can be exploited in dairy industry for manufacture of products. WPC at 5, 10, and 15 per cent was used among which 5 per cent was accepted. The MSK was used at 0.5, 2 and 4 per cent in which 0.5 per cent showed acceptable sensory scores. The keeping quality of developed low fat Khoa increased compared with control sample upto 5 daThesisItem Open 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. JAYAPRAKASHAIn 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
