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ThesisItem Open Access DEVELOPMENT OF FUNCTIONAL BREAD ENRICHED WITH JACKFRUIT (Artocarpus heterophyllus) SEED POWDER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-03-01) VYBHAVA, H. S.; D. B. PURANIKAn attempt has been made in the present study to develop functional bread with various functional ingredients like whey, malted finger millet flour, jackfruit seed powder, and WPC, which increased the therapeutic value of product. The functional bread was prepared by adding 50, 75, 100 per cent levels of paneer whey in which 100 per cent level product showed maximum acceptance score of 7.70. Supplementation of malted finger millet flour (10, 15 and 20 per cent), bread with 15 per cent malted finger millet flour secured maximum overall acceptability score of 8.10. The refined wheat flour was replaced with jackfruit seed powder at 15, 20 and 25 per cent levels among which product with 15 per cent level resulted in higher sensory score of 8.30. Further, supplementation of WPC (3, 4 and 5 per cent), bread with 4 per cent WPC secured maximum overall acceptability score of 8.30. The functional bread showed good physico-chemical attributes such as loaf weight of 440g, loaf volume of 1012.06 ml, specific volume of 2.30 ml/g, moisture of 30.43 per cent, protein content 11.71 per cent and fat content of 2.74 per cent. The ash content was 2.47 per cent, total solids content of 69.57 per cent and calcium content of 113.04 per cent. The storage studies for functional bread revealed that the product could be stored up to 6 days at ambient temperature (27±1°C) in the low density polyethylene pouches which showed good sensory, microbiological quality with in standards. Hence, the functional bread can be recommended to all age group which possess high nutritional and therapeutic benefit and can be commercialized easily.ThesisItem Open Access EVALUATION OF INCORPORATED SOLID STATE FERMENTED (SSF) CULTURES FOR PANEER WHEY BASED IDLI BATTER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2021-07-01) VISWANATHA ANGADI; PRABHA, R.The present study was undertaken to improve the nutritional quality of idli by incorporation of paneer whey as well isolated lactic cultures through fermented solid substrate, black gram dhal (SSFC). Soaking time of black gram dhal, rice rava were optimised to 4 h and 1 h, respectively in paneer whey at 70:30 (whey: water). The whey-based batter was fermented at 30℃ for 12 h that showed predomination of lactobacilli that ranged from 5.42 to 8.74 log10 cfu/g on MRS agar medium. Among eighteen lactic isolates, four showed better activities were identified as Leuconostoc sp. strain Leu2, Enterococcus sp. strain E1, Lactobacillus brevis strain Lb1 and Lactobacillus casei strain Lb2 based on 16S rRNA sequence. These four cultures were grown on sterile black gram dhal having skim milk powder and tomato juice and inoculated in the dried form as SSFC at 5% rate during batter preparation. As a result, the fermentation time at 30℃ was reduced (by 25%) to 9 h, compared to control (12 h). The idlis made from 5% SSFC with 70 % whey based batter were most accepted with highest overall acceptability score (8.53) compared to control (7.43). SSFC incorporated whey based idli batter showed 0.36% higher total protein, 13.3% lower phytate content and 28% increase in calcium content in comparison with control. Sensory evaluation of idlis from the optimised 5% SSFC batter stored in LDPE pouches at 4℃ for 4days were accepted and considered safe with no coliforms. The SSF cultures showed the viability of 7.04 log10 cfu/g when stored at 4℃ for 4 months.ThesisItem Open Access DEVELOPMENT OF SHRIKHAND ENRICHED WITH TAMARIND (Tamarindus indica L.) AND AMLA (Emblica officinalis) EXTRACT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2021-02-01) VIJAY KUMAR N; VENKATESH M.)Tamarind and Amla are considered as one of the native herbs of India which possess medicinal values. Incorporation of these ingredients into milk products might improve the therapeutic benefits of the final product and benefits to the host when consumed. Enriched shrikhand was prepared by incorporating 1:1 ratio of 5, 10 and 15 per cent tamarind and amla extract, in which 10 per cent tamarind extract enriched shrikhand had maximum overall acceptability of 8.50 whereas 10 per cent amla extract enriched shrikhand had 8.40 of overall acceptability. The shrikhand enriched with combined levels of both 10 per cent tamarind and amla extract had improved sensory characteristics of about 8.40 overall acceptability with good physico-chemical attributes like 59.32 per cent total solids, 6.84 per cent fat, acidity of 1.07 per cent lactic acid and pH of 4.17 and rheological properties. Hence shrikhand with 10 per cent tamarind and amla extract was optimized. The storage studies revealed that enriched shrikhand had storage acceptability upto 2 days at ambient temperature (30±1°C) and resulted in 28 days of storage at refrigeration temperature (7±1°C) in the polypropylene cups, polyethylene terephthalate cups and metallized polyester pouches with acceptable rheological attributes, showed good sensory, chemical and microbiological quality within the prescribed limits of FSSA. Hence the developed product can be recovered for all age groups which has health benefits.ThesisItem Open Access DEVELOPMENT OF FUNCTIONAL INGREDIENTS BASED FERMENTED WHEY BEVERAGE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-03-01) VARSHA M.; H. M. JAYAPRAKASHAAn attempt has been made in the present research to develop functional ingredient based fermented whey beverage utilizing various functional ingredients like Arecanut, cumin seeds, jaggery and date syrup which increases the therapeutic value of product so can be used as immune boosting drink, food for diabetic and dietetic consumers. The functional fermented whey beverage was prepared by adding 5, 7, 10 per cent levels of Arecanut extract in which 7 per cent level product showed maximum acceptance score of 7.86. Addition of cumin extract (0.5, 1, 1.5 and 2 per cent) in which 1 per cent level product showed maximum acceptance score of 8.46. The sugar is completely replaced by date syrup and jaggery (1:1) at 10, 15 and 20 per cent levels among which product with 15 per cent level resulted in higher sensory score of 8.41. The functional fermented whey beverage exhibited physico-chemical attributes such as viscosity of 1.93cP, specific gravity of 1.025, moisture of 83.1 per cent, fat of 1.19 per cent, total solids content of 21.0 per cent, Ph of 4.93, acidity of 0.44 per cent lactic acid and alcohol of 2.61 per cent. The storage studies conducted indicated that the product was stable upto 2 days at ambient temperature (27±1°C) where as it was highly stable upto 25 days at refrigeration temperature (7±1°C) in the glass bottles which showed good sensory, microbiological quality within the prescribed limits.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED READY TO EAT PANEER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2021-02-01) USHARANI K.N; H. ARUNKUMARRTE foods are fast growing global population foods and its popularity is growing among the consumer. Consumers are getting more health conscious and looking for organic quality, taste, flavour and freshness of the product. With change in lifestyle, nuclear families, working couples, more and more people are opting for innovated ready to eat foods. Consumer can enjoy the food during off season, and it is very hygienic. Ready to eat foods are very easy to use. An investigation was made develop a value added ready to eat paneer. Paneer is a south Asian variety of soft cheese obtained by acid and heat coagulation of milk it is non fermentative, non-melting and unripe type of cheese. Paneer is popular throughout south Asia used in raw form (or) in preparation of several varieties of culinary dishes and snacks. the production of paneer is now spreading so an attempt was made to develop ready to eat paneer by incorporating different level of common salt at (0.5, 1, 1.5 and 2.0 per cent), spices (pepper: garlic :ginger @ 1:1:1), oats (1, 3, 6 and 9 per cent) and pumpkin seeds (3, 6, 9 and 12) in order to enrich quality fat, proteins, fiber, iron contents to paneer. The paneer with 1.5 per cent Salt , 1.0 per cent mixed spices (pepper: garlic :ginger @ 1:1:1) , 3.0 per cent oats and 6 per cent pumpkin seeds showed higher sensory scores with respect to colour and appearance (8.32), body and texture (8.56), flavour ( 8.68) and overall acceptability ( 8.66) . The developed value added ready to eat paneer had increased level of fat (21.88 % ), protein ( 18.65 % ) fiber (1.70 %) and iron (1.52 mg ) compared to control sample had fat ( 20.80 % ), protein (18.08 %), fiber and iron was absent in control sample. The Developed product can be stored up to 4 days at (30±1°C) and 12 days at (7±1°C) in the metallized polyester pouchesThesisItem Open Access PRODUCTION OF SODIUM CASEINATE HYDROLYSATE-ZINC COMPLEX AND ITS UTILIZATION IN BAKERY PRODUCTS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-07-01) SHAIK MOHAMMAD AZMATHULLAH; JAYASHRI P. HIREMATHCasein hydrolysates (CNH) - mineral complexes are a promising strategy for enhancement of mineral absorption & reduction of mineral deficiency. CNH have wide range of activities including cholesterol-lowering ability, antithrombotic and antioxidant activities, enhancement of mineral absorption/bioavailability and opioid activities. In the present investigation, an attempt was made to develop CNH-Zn complex incorporated biscuit and cupcake and in-vitro bioavailability of the zinc from the biscuit and cupcake was explored. Among the various enzyme substrate used for the hydrolysis, the highest degree of hydrolysis was obtained for 1:25 enzyme substrate ratio for 120 min and 700 mg added zinc showed highest zinc binding among all. Biscuit and cupcake prepared by incorporating CNH-Zn complex solution showed moisture, protein, fat, carbohydrates, ash and peroxide value of 4.23, 7.58, 24.53, 0.97, 65.68 per cent and 2.10 meq O2/kg fat, respectively for biscuit and 16.00, 12.36, 26.05, 1.83, 43.75 per cent and 2.53 meq O2/kg fat, respectively for cupcake. Experimental biscuit and cupcake samples tested for invitro bio-availability of zinc showed 52.93 and 63.43 per cent, respectively. Storage studies at ambient temperature revealed that biscuit sample retained acceptability up to 45 days and cupcake sample retained acceptability up to 6 days. Moisture and peroxide values increased during storage in both biscuit and cupcake samples. Total viable counts and yeast and mould counts increased during storage in both biscuit and cupcake samples whereas coliform counts were nil throughout the storage.ThesisItem Open Access FORMULATION AND VALIDATION OF SELECTIVE MEDIA FOR THE ENUMERATION OF LACTIC ACID BACTERIA IN FERMENTED MILK PRODUCTS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2021-07-01) SABHAVAT GOPAL; PRABHA R.Market samples of curd, yoghurt probiotic drink and domestic curd samples were enumerated using formulated and readymade media like M17 for lactococci as well as Streptococcus thermophilus and MRS media for lactobacilli incubated in candle jar at 30ºC and 37ºC respectively for 48 h the readymade media gave better recovery of viable cells of lactic acid bacteria. Reduction in lactic counts of fermented milk products was noticed in both M17 and MRS agar after incorporation of calcium propionate and sodium benzoate at 1.5 and 2 per cent each, respectively helped in control of both aerobic spore formers and yeasts. Yeast glucose agar with Bromocresol Purple (BCP) with 0.05 per cent was used which showed better viable counts of lactic acid bacteria than Elliker agar with BCP. In order to reduce aerobic spore forming bacteria and yeasts, calcium propionate of 0.8 per cent and sodium benzoate of 1.2 per cent incorporation to yeast glucose agar with 0.05 per cent BCP led to formation of more than 8 log counts of both yellow and purple colonies. Yellow and purple colonies when subjected for colony morphology demonstrated rods (lactobacilli) and cocci (lactococci), respectively indicating the lactic acid bacteria present in fermented milk products, when inoculated to sterile skim milk set the curd in 8 h with 0.65per cent lactic acid on an average. The correlation coefficient, r was 0.78 between selective M17 of lactococci and selective yeast glucose agar for purple colony of lactic cocci while r was 0.67 when MRS lactobacilli count was compared with yellow colonies of lactobacilli on selective yeast glucose agar indicating good relationship between both the types of selective agar media.ThesisItem Open Access DEVLOPMENT OF SHRIKHAND ENRICHED WITH MORINGA LEAF POWDER AND BANANA PULP(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-02-01) RAJMOHAMAD; M. VENKATESHA study was conducted for the development of value added shrikhand by incorporating Moringa oleifera leaf powder and Banana pulp to increase the nutritional and sensory quality. Shrikhand is an indigenous fermented milk product prepared by the fermentation of milk by using known strain of lactic acid bacteria. Moringa oleifera leaf powder incorporated at the different levels such as 0.5, 1.0 and 1.5 per cent and Banana pulp level kept constant at 10 per cent was used, among which 0.5 per cent was accepted. Finally developed Moringa oleifera leaf powder and Banana pulp enriched shrikhand contained 0.5 per cent level of Moringa oleifera leaf powder and 10.0 per cent level of Banana pulp and packed in Polyethylene (PE), Polystyrene (PS), Polypropylene (PP) and Polyethylene terephthalate (PET) cups. Developed product packed in PET had secured highest sensory scores and had shelf life of two days at room temperature (30±1˚C) and 28 days at refrigeration temperature (5±1˚C) without affecting sensory attributes. The sensory evaluation study of the samples indicated that shrikhand produced from Moringa oleifera leaf powder and banana pulp significantly different control sample with better sensory quality attributes. Moringa oleifera leaf powder provide rich source nutrient can improve nutritional quality of the product. Whereas Banana pulp is palatable and having various therapeutic values making shrikhand better functional food.ThesisItem Open Access DEVELOPMENT OF STERILIZED FUNCTIONAL Paneer Kheer UTILIZING PUMPKIN (Cucurbita sp.) SEEDS AND WHEY PROTEIN CONCENTRATE (WPC)(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-02-01) POOJA; H. ARUNKUMARKheer is a dairy based delicacy popular throughout India. The objective of the present research study was to develop sterilized functional paneer kheer utilizing pumpkin (Cucurbita sp.) seeds and whey protein concentrate. Incorporation of functional ingredients into milk products might improve the functional and therapeutic benefits of the final product and benefits to the host when consumed. Paneer kheer was prepared by incorporating 2, 3 and 5 per cent pumpkin seeds and 2, 4 and 6 per cent WPC respectively. Paneer kheer prepared with 2 per cent pumpkin seeds had maximum overall acceptability of 8.20 whereas 4 per cent WPC had 8.01 of overall acceptability. The sterilized functional paneer kheer prepared with combined levels of both pumpkin seeds and whey protein concentrate (1:1) was added @ 1, 3, 5 and 7 per cent. 5 per cent combination had better sensory characteristics with 8.40 overall acceptability and resulted in better physico-chemical attributes like 35.79 per cent total solids, 6.78 per cent fat, 8.02 per cent protein, 1.17 per cent ash, 1.30 per cent fiber and pH of 5.97 with better rheological properties and microbiological aspects. Thereby the storage studies conducted revealed paneer kheer packaged in the glass bottles had shelf stability up to 60 days at ambient temperature (30±1°C) exhibited good sensory, chemical and microbiological quality. Further the product received less score for body and texture. Hence the functional sterilized paneer kheer can be recommended to all age group which possess high nutritional and therapeutic benefit and can be commercialized easily.
