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ThesisItem Open Access CHARACTERIZATION OF MILK FAT OF BEETAL AND SIROHI GOAT BREEDS FOR PHYSICO – CHEMICAL AND THERAPEUTIC ATTRIBUTES(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) SOUMYA; SHILPASHREE B.G.Many goat breeds are meant for their high milking and meat purpose. Among that Beetal and Sirohi goat breeds are high milk yielding animals. Caprine milk is known as naturally homogenized milk known for its unique composition, and therapeutic values and exhibits wide variation in physicochemical and technological characteristics as an impact on the preparation of dairy products. Hence an attempt has been made in the present investigation to study the compositional, physico-chemical characteristics, of milk, cream and ghee of two different breeds such as Beetal goat (BG) and Sirohi goat (SG). Also, the antioxidant activity, fat digestibility by In-vitro and storage stability of ghee prepared from both goat milk was also evaluated. The BG milk (BGM) showed highest fat (3.97 %), protein (3.90 %), ash (0.82 %) and total solids (12.38 %) than SG milk (SGM). The chemical parameters were also showed highest for BGM, like Specific gravity (1.029), Viscosity (1.80 cP), Surface tension (54.00 dynes/cm) and pH (6.80). than SGM. The BGM has showed lowest fat globule size in milk as well as in cream (2.50 μm) and ghee (64.53 μm) compared to SGM and cow milk (CM). The BG cream (BGC) showed lesser moisture (19.60 %) and ash (0.2 %) content whereas higher fat (86.21 %) and protein content (5.12 %) than SG cream (SGC). The cholesterol content showed lowest for BG ghee (BGG) (208.52 mg/100g) than SG ghee (SGG) (215 mg/100g) compared to the cow ghee (CG). The BGG showed smaller granular size (142.82 μm), than SGG and CG. The BGG showed highest antioxidant activity (92.32 %) and fat digestibility (142.82 μ mol/ mL) than SGG. Also, BGG showed lower peroxide value than SGG and CG, this could be due to its highest antioxidant activity. With the increasing storage period there was slight increase in FFA content in all the samples of ghee at accelerated storage temperature (60 °C).ThesisItem Open Access PREPARATION OF AGGLOMERATED LACTASE ENZYME AND ITS APPLICATION IN FLAVOURED MILK(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) NAVEENA; SHILPASHREE B.G.Lactose, a disaccharide is made up of condensation of glucose and galactose linked together by β 1-4 glycosidic bond. Lactose intolerant people cannot digest lactose properly due to absence of intestinal β-D- galactosidase enzyme, which leads to difficulty in digesting milk and milk products. Lactose concentration in milk can be reduced to acceptable value (0.1 %) by using β-D- galactosidase that catalyses the breakdown of lactose into glucose and galactose. Current investigation on the applicability of agglomeration of β-D- galactosidase for the hydrolysis of lactose and to assess the feasibility of low lactose milk for the preparation of flavoured milk. Immobilized β-Dgalactosidase microencapsulated beads (2 %) were added into fresh milk for lactose hydrolysis at 37 0C / 3 hrs & selected on the basis of enzyme activity (9 μmol/min) and degree of hydrolysis (81.5 %). Optimized coating materials (2 %) were selected for the preparation of agglomerated lactase enzyme. C.A had more enzymatic activity (11.30 μmol/min), Bulk density - C.A 1.2 g/cm3, 96 % solubility when compared with other coating material. Since all the agglomerated lactase powder produced from (C.A,S.A, M.D) were used for the optimization of the reduced lactose flavoured milk and further studied for physico chemical, microbiological, and sensory attributes. The overall acceptability of M.D was more compare to S.A, C.A and microbial parameters for M.D was nil and safe for consumption. Finally, C.A has been proven for agglomerated lactase enzyme. However, M.D showed better overall acceptability in flavoured milk this could be due to three blends used for preparation of flavoured milk.ThesisItem Open Access β-SITOSTEROL TEST AS A TOOL TO DETECT ADULTERATION OF GHEE WITH PALM OIL(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2022) HEENA KAUSER; SHILPASHREE B. G.Ghee is a very expensive product that is three times the price of edible vegetable oil. It is common for ghee to be adulterated with low-cost vegetable oil (Palm oil). β- sitosterol estimation in ghee to check the purity is mandatory and it should be absent as per FSSR, (2021). Physico-chemical characterization of ghee sample added with palm oil could be detectable using in Reichert-Meissl value (RM) at 20 per cent palm oil. Whereas fractionation technique detects adulteration using RM value (solid fraction), Butyro refractometer Reading (liquid fraction), and Iodine value (liquid and solid fraction) at the same concentration of adulteration. In the present investigation, β-sitosterol was estimated qualitatively using the Reverse phase-thin layer chromatography method (RPTLC) and found better spots in liquid fraction than control ghee even at a 5 per cent level. Therefore, it could be confirmed that β-sitosterol is rich in a liquid fraction which was also correlated with the result of antioxidant activity using the DPPH (1,1, Diphenyl–2, picrylhydroxyl) method in the liquid fraction. Ghee at 30 and 60 °C were investigated for the peroxide value and it was observed that with the increase in the storage days the peroxide value also increases at 30 and 60 °C. Free fatty acid (FFA) content during storage days is prolonged due to the advancement of storage days at both 30 and 60 °C so that FFA value increase. Finally, β-sitosterol could be used as a tool to detect adulteration by adopting the fractionation technique to prevent adulteration.ThesisItem 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 EVALUATION OF QUALITY ATTRIBUTES OF SHRIKHAND SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC BACTERIA(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2021-07-01) PAVAN S.R.; JAYASHRI. P. HIREMATHShrikhand a semi solid, sweetish-sour indigenous fermented milk product prepared by the fermentation of milk by using lactic acid bacteria and whey drained off from dahi to yield chakka. Viability of probiotic bacteria in a product is an important consideration for their efficacy to survive during the processing and shelf life of food. In the present investigation, 3 per cent sodium alginate and calcium chloride at 0.2 per cent had considered optimum because of its soft textured beads. It was observed that 2.0 per cent lactic cultures and 3 per cent microencapsulated probiotic beads was found best compared to the other levels for dahi preparation. Among the different levels of sugar and flavour tried, the sugar level of 40 per cent and 0.5 percent of cardamom flavour levels gained maximum overall acceptability. The optimized microencapsulated probiotic shrikhand had 4.85, 40.44, 59.56, 10.79, 9.84, 0.85 and 0.98 per cent of pH, moisture, total solids, fat, protein, ash and titratable acidity (lactic acid) respectively. During storage studies for 28 days at 5±1 °C, there was a significant increase in titratable acidity, soluble nitrogen per cent and FFA (μg/g). For the optimized shrikhand sample no growth of coliform and yeast & mold upto 28 days at 5±1 °C was observed. The increased survival of 1.2 log cell numbers of Lactobacillus acidophilus due to protection of cells by microencapsulation. The shelf life of the optimized microencapsulated probiotic shrikhand was upto 21 days as probiotic counts were reduced during storage period lesser than the requirement.ThesisItem Open Access PHYSICO - CHEMICAL CHARACTERIZATION OF PROBIOTIC GOAT (Capra aegagrus hircus) MILK LASSI(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-07-01) CHETAN N ADIVER; JAYASHRI P. HIREMATHCaprine milk is known as naturally homogenised milk known for its unique composition, and therapeutic values and exhibits wide variation in physico-chemical and technological characteristics as an impact in preparation of dairy products. Hence an attempt has been made in the present investigation to study the compositional, physicochemical characteristics and its utilization in the preparation of probiotic lassi. Goat milk analysed for components like total solids, fat, protein, lactose and ash and its values are 11.88 %, 3.65 %, 4.25 %, 3.15 %, 0.83 % respectively. The goat milk had specific gravity, viscosity, surface tension, and pH and acidity values of 1.029, 1.80 cP, 54 dynes/cm, 6.8 and 0.17 % LA respectively. Probiotic lassi was prepared by using goat milk with different levels of dahi culture, probiotic culture, sugar syrup and LMP to study sensory and physicochemical attributes. The probiotic goat milk lassi was found to be optimized with 2 % dahi culture Lactococcus lactis ssp. cremoris and 4 % probiotic culture Lactobacillus casei, 12 % sugar syrup and 0.4 % LMP showed good sensory attributes. Storage studies at 5 ± 1 °C revealed that the product retained quality and acceptability up to 6 days. During storage, there was an increase in titratable acidity (% LA), FFA (μeq/g) and % soluble nitrogen and viscosity (cP). The viability counts of Lactobacillus casei in experimental lassi were higher than control, coliforms counts were nil throughout storage period but yeast and mold was appeared after 6 days of storage. The product had a good shelf life upto 6 days under refrigeration temperature (5 ± 1 °C) of storage.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 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. 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‟ powdeThesisItem Open Access EFFECT OF METHODS OF PRODUCTION AND PROCESSING PARAMETERS ON QUALITY CHARACTERISTICS OF GHEE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08) M. ARCHANA; Mrs. JAYASHRI P. HIREMATH“Ghee” means the pure clarified fat derived solely from milk or curd or from desi butter or from cream to which no colouring matter or preservative has been added. Ghee is well known for its unique flavour, aroma, taste, nutritional & therapeutic properties, distinctive fatty acid profile & physico-chemical constants. Variation in methods of manufacture, heating, fatty acid profile, as well as adulteration at low levels alter the sensory, physico-chemical quality & granulation behaviour of ghee. In the present study, an attempt was made to prepare ghee by different methods viz., DCCH, DCMH, CBCH and CBMH. In direct creamery, cream was directly heated and in creamery butter method, ripened cream was converted to butter & ghee. Heating methods like conventional & microwave heating were employed for making ghee. All ghee samples were analysed for gross composition like fat, moisture and FFA. Among all the ghee samples DCMH showed low moisture i.e. 0.12%, higher fat i.e. 99.87% and %FFA was found be least i.e. 0.22%OA as compared to other methods. Physico-chemical constants like RM, PV, IV, SV, BR, MP, grain size, sensory attributes and complete fatty acid profile were determined. The effect of blending of adulterants like starch, ABF and palm oil with ghee at 5% and 10% levels on physicochemical constants and granulation behaviour of ghee was studied. The blending resulted in increased grain size in all types of ghee. During storage at 29°C & at 60°C the quality of ghee was determined by analysing peroxide value and %FFA. It was observed that ghee prepared by DCMH scored maximum for sensory attributes and grains size indicating that different production and heating methods definitely affect the physico-chemical properties, fatty acid profile and grains size of ghee.
