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ThesisItem Open Access UTILIZATION OF DAIRY BY-PRODUCT (PANEER WHEY) FOR DEVELOPMENT OF LOW-CALORIE WHEY LASSI(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) URUTURU CHANDRASEKHAR; VENKATESH M.A study was conducted to develop a low calorie fruit based whey lassi by incorporating skim milk powder, custard apple and pineapple powder and sugar replaced with stevia to increase the nutritional and sensory quality. Skim milk powder was added to paneer whey at different levels such as 5, 10 and 15 per cent to increase the total solids and to get whey dahi. To obtain dahi, 2 per cent starter culture was added. Then curd was blended with 50 per cent water and stevia was incorporated in the place of sugar at different levels such as sugar : stevia - 75:25, 50:50, 25:75 or 00:100. Among the sugar and stevia levels, 00:100 ratio got maximum overall acceptability sensory scores. The obtained product was blended with 2, 3 or 4 per cent levels of custard apple powder, 1, 2 or 3 per cent levels of pine apple powder and 2, 3 or 4 per cent combination of both 1:1 ratio. Among the all treatment the 3 per cent combination of both custard apple and pineapple powders at 1:1 ratio was highly acceptable. The final product was packed in polyethylene terephthalate, polypropylene and High-Density Polyethylene bottles and stored at room temperature (30±1 ˚C) and refrigeration temperature (5±1 ˚C). Shelf life of low calorie whey lassi packed in PET had secured highest sensory scores and had shelf life of one day at room temperature (30±1 ˚C) and 9 days at refrigeration temperature (5±1 ˚C) without affecting sensory attributes. Combination of custard and pine apple powder provide rich source nutrients vitamin c and fibre can improve nutritional quality of the product. Custard apple and pine apple having various therapeutic benefits and stevia for making low calorie whey lassi, helped to develop a nutrient and functional whey drink.ThesisItem Open Access DEVELOPMENT OF FUNCTIONAL CHHANA PODO(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2022) PARWEZ ALI; VENKATESH M.A study was conducted for the development of value added chhana podo by incorporating ragi flour, honey and clove to increase the nutritional and sensory quality. Ragi flour incorporated at the different levels such as 4, 8 and 12 per cent in which 4 per cent secured highest among the different per cent of ragi flour. Honey and clove level 40:0.3, 50:0.4 and 60:0.5 per cent was used, among which 40:0.3 per cent was accepted. Finally developed ragi flour, honey and clove enriched functional chhana podo contained 4:40:0.3 secured highest among the entire sample. Study the shelf stability of functional chhana podo in chemical analysis such as fat, total solid, ash, FFA, pH and acidity. In microbiology analysis such as Standard plate count, coliform and yeast and mold count and sensory parameter packed in aluminium foil (C), polyethylene terephthalate (P1) and polystyrene (P2), metallic cardboard (P3). Functional chhana podo packed in PET had secured highest sensory scores and had shelf life of two days at room temperature (30 ˚C) and twenty one days at refrigeration temperature (5 ˚C) without affecting sensory attributes. The sensory evaluation study of the samples indicated that chhana podo produced from ragi flour, honey and clove significantly difference in control sample and P1, P2, P3 with better sensory quality attributes. Ragi flour provides rich source nutrient can improve nutritional quality of the product. Whereas honey is symbiotic in nature and clove is palatable and having various therapeutic values making chhana podo better functional food.ThesisItem Open Access DEVELOPMENT OF DRAGON FRUIT (Hylocereus undatus) BLENDED SHRIKHAND ENRICHED WITH DATE SYRUP (Phoenix dactylifera)(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) MAHAN M; PRAVEEN. A. R.)Dragon fruit pulp and date syrup are of the native herbs 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 5, 10 and 15 % dragon fruit pulp 10, 12 and 14 % date syrup, in which 10 and 12 % dragon fruit pulp and date syrup enriched shrikhand had maximum overall acceptability of 8.36. The shrikhand enriched with combined levels of both 10 and 12 % dragon fruit pulp and date syrup had better sensory characteristics of about 8.36 overall acceptability, good physico-chemical attributes like 59.75 % total solids, 8.52 % fat, 8.68 % protein, 0.39 % OA of FFA, acidity of 1.06 % LA, aw of 0.71 and ash of 1.43. Hence shrikhand with 10 and 12 % dragon fruit pulp and date syrup was optimized. The storage studies for enriched shrikhand revealed that the product can be stored up to 2 days at ambient temperature (30±1°C) and 24 days at refrigeration temperature (7±1°C) in the polypropylene cups which showed good sensory, chemical and micribiological quality within the prescribed limits of FSSA.ThesisItem Open Access PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF LOW CALORIE FUNCTIONAL GULAB JAMUN FROM RECONSTITUTED SKIM MILK(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) KAVYA A. K.; H. ARUN KUMARFunctional foods are gaining importance in the present scenario with the rowing rate of life style diseases. Gulab jamun is a global dairy product, popular among all age groups. Functional gulab jamun was prepared from reconstituted skim milk, reconstituted with 3 parts of water and fat standardized to 3.0% using 25% cream. In the current research study, 25% of refined wheat flour was successfully replaced with 1:1:1 ratio of soy flour, little millet flour and whey protein concentrate to make functional gulab jamun from reconstituted skim milk standardized to 3% fat. 50% of the sugar was replaced with stevia and 10% corn syrup was added to compensate the loss of bulk in the syrup to make low calorie functional gulab jamun. There was a reduction in fat content in the developed samples to 11.0% in functional gulab jamun and 11.9% in low calorie functional gulab jamun, protein content was increased to 14.8% and 16.7%, sucrose content reduced to 26.7% and 15.4% and calorie content reduced to 328 kcal and 313 kcal per 100g of the respective samples. the low calorie functional gulab jamun sample showed a reduction of 40kcal/100g from the control sample. There was a significant increase in the protein content, ash content and dietary fibre content in the developed samples. also, the fat content, sucrose content and carbohydrate content showed a significant reduction from the control sample. The developed samples of functional and low calorie functional gulab jamun was at par with the control sample and had better rheological, physico-chemical and sensory properties compared to the control. The samples showed no reduction in shelf life at room temperature and refrigeration temperature when compared to the control. There was an increase in the cost of production for low calorie functional gulab jamun because of the high cost of stevia when compared to the control sample.ThesisItem Open Access DEVELOPMENT OF READY-TO-EAT (RTE) FUNCTIONAL PANEER BURFI ADOPTING MODIFIED ATMOSPHERIC PACKAGING (MAP) TECHNIQUE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) HARSHITHA R; HARINI VENUGOPALPaneer is popularly renowned as Indian soft cheese and is widely accomplished throughout the globe. Though paneer is rich in health benefits, its high moisture content makes it susceptible to microbial growth. Hence, the present research was undertaken with the objective to develop RTE functional paneer burfi utilizing functional ingredients such as jaggery, whey protein concentrate, curcumin, pumpkin seeds and desiccated coconut along with adopting MAP technique to extend shelf life. The developed RTE functional paneer burfi resulted in better physico-chemical properties with water activity of 0.74, 14.60 % moisture, 12.00 % fat, 20.80 % protein, 1.80 % dietary fibre, 24.26 % sucrose, 24.07 % other carbohydrates, 0.24 % curcumin, 2.23 % ash and 0.33 % LA with good microbiological quality and improved rheological attributes. The control and RTE functional paneer burfi were further subjected to shelf-life studies using metallised polyester adopting a modified atmospheric packaging technique with a gas mixture ratio of 80 % N2: 20 % CO2. The effect of storage study on MAP technique adopted RTE functional paneer burfi was monitored by sensory, chemical and microbiological studies. The shelf stability showcased that control and RTE functional paneer burfi had a shelf life of 5 and 15 days at ambient temperature (30 ± 1°C) and 15 and 25 days at refrigeration temperature (7 ± 1°C) respectively. The developed RTE functional paneer burfi has additional nutritional benefit and therapeutic value besides functionality which can be recommended to all age groups. Thus, the research work unites the farming community for turmeric production, technological intervention for the development of a wide range of functional products with easy commercialisation.ThesisItem Open Access PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF FUNCTIONAL MILK AGAR CAKE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) GANGINENI ARAVIND; ARUN KUMAR, H.)An attempt has been made in the present study to develop functional milk agar cake with various functional ingredients, Agar-agar, WPC, FOS, Banana, Papaya, Carrot and Beetroot. The milk agar cake was prepared by adding 0.2, 0.3, 0.4 and 0.5 per cent levels of Agar-agar in which 0.4 per cent product showed maximum acceptability score of 8.30. Addition of WPC at 2, 4 and 6 per cent, milk agar cake with 2 per cent WPC secured maximum overall acceptability score of 8.53 and addition of FOS at 10 per cent had higher sensory score of 8.74 compare to control (8.30). Among fruits and vegetable, banana pulp showed higher overall acceptability score of 8.45. The functional milk agar cake enriched with banana pulp, WPC and FOS showed good physio-chemical attributes such as fat of 6.43 per cent, protein content of 6.68 per cent and lactose content of 7.90 per cent, total solids content of 35.3 per cent, FFA content of 0.30% oleic acid and Acidity of 0.336 % Latic acid. The functional milk agar cake can be stored up to 14 days at refrigeration temperature (7±1°C) in the polypropylene cups. Microbiological quality of banana and beetroot enriched milk agar cake showed TBC counts of 3.68 and 3.74 log10 cfu/g, yeast and mold counts of 1.56 and 1.61 log10 cfu/g and coliform counts showed nil. The cost of functional milk agar cake is 337.06 Rs /kg so it is affordable by common man.ThesisItem Open Access PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF FUNCTIONAL YOGHURT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) CHETHAN D; ARUN KUMAR. HYoghurt is one of the most popular dairy products in the world. Hence, to meet the some of the essential nutrients, an attempt has been made to utilize the functional ingredients like kiwi fruit juice, WPC and FOS. The functional yoghurt was prepared by adding 5, 10, 15 per cent levels of kiwi fruit juice in which 10 per cent level product showed maximum acceptance score of 8.45. Further addition of WPC (2, 4 and 6 per cent), yoghurt with 4 per cent WPC secured maximum overall acceptability score of 8.60 and 6.02 per cent protein. The sugar is completely replaced by FOS at 10 per cent level resulted in higher sensory score of 8.62 and 2.82 per cent protein. The functional yoghurt showed good physico-chemical attributes such as viscosity of 38.20 cP, water activity of 0.68, fat of 3.60 per cent, protein of 5.25 per cent. Vitamin C content of 11.67 per cent mg and the fibre content of 2.49 per cent was recorded. The storage studies for functional yoghurt revealed that the product can be stored up to 20 days at refrigeration temperature (7±1°C) whereas control can be stored for 16 days. The developed product recorded 1.19 per cent acidity and 0.23 per cent FFA on 20th day. The coliform count found nil and yeast and mold count was 1.82 cfu/g on 20th day of storage were well within the limits.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 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.
