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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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20131
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Subject: Dairy Microbiology × Author: CHAUDHARY, MILTESHKUMAR GANESHBHAI × Start date: 2004 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF PROBIOTIC ICE-CREAM SUPPLEMENTED WITH FINGER MILLET (RAGI)
    (AAU, Anand, 2013) CHAUDHARY, MILTESHKUMAR GANESHBHAI; Prajapati, J. B.
    Designing of functional foods with probiotics for health benefits is gaining interest in recent year. Ice-cream is a very popular product and hence, has been evaluated as one of the matrices which could carry probiotic bacteria. In this context a study was taken up to develop a probiotic ice-cream supplemented with finger millets (ragi) by using indigenous probiotic cultures and evaluate for survival of probiotic bacteria and sensory attributes. Constituents of ragi flour were modified with the help of germination of ragi grains followed by grinding and designated as malted ragi flour (MRF). Standardized ice-cream mix was formulated in order to obtain 6.0% Fat, 11.0% MSNF, 4.9% Protein and 15% Sucrose in ice-cream. MRF was added (9% w/w) into the ice-cream mix and gelatinization of ragi flour was carried out by heating part of the mix containing MRF upto 90°C without holding. The ice-cream mixes were aged for 4 ± 2 °C for over night and used to prepare ice-creams. Active strains of probiotic culture Lb. helveticus MTCC 5463 and Lh. rhmnosus MTCC 5462, separately were added at the rate of 0.1% (w/v) of ice-cream mix in the form of concentrated cells (CC) as well as freeze dried powder (FDP) to ice-cream mix soon after the ageing. Survival of probiotic culture was higher {P<0.05) upon freezing of ice-cream mix when added as CC (91-95%) as compared to FDP (89-90%) regardless of types of probiotic strain. Lh. rhamnosus MTCC 5462 was observed to be less resistant to the process of ice-cream manufacturing as compared to Lb. helveticus MTCC 5463, regardless of its form. With regard to sensory attributes, there was no statistical difference among the samples (P > 0.05), indicating that neither the addition of Lh. helveticus MTCC 5463 nor Lh. rhamnosus MTCC 5462 nor the forms of probiotic strains influenced the overall acceptance of ice-cream as compared to control sample. Based on higher survival, probiotic culture Lb. helveticus MTCC 5463 was selected to manufacture ice creams with or without ragi. These ice-cream samples were compared with non-probiotic ice-cream in order to evaluate their sensory attributes, pH and survival of Lb. helveticus MTCC 5463 upon frozen storage of 90 days. It was observed that addition of Lb. helveticus MTCC 5463 (CC) did not significantly (P<0.05) affect the pH of the ice-cream up to 90 days storage. Viability of Lb. helveticus MTCC 5463 was higher in the ice-cream supplemented with ragi (96%) as compared to plain ice-cream (88%), suggesting protective effect of ragi principles on lactobacilli. The counts of lactobacilli significantly (P < 0.05) decreased in the range of 0.38-0.65 and 1.1-1.54 log cfu/g in probiotic ragi ice-cream and plain probiotic ice-cream respectively at the end of 90 days storage. However, freezing and mixing involved in converting the mix into ice-cream was found to impart a greater (P < 0.05) effect on culture viability, than storage in ice cream for both the ice-cream. Viable counts of lactobaciUi remained above 7 log cfu/g for both plain and ragi ice-cream at the end of storage period. The changes in the flavour score amongst all treatments did not differ significantly (P> 0.05) over the period of 90 days. Average score for colour and appearance of probiotic and non probiotic ice-cream (with or without ragi) decreased significantly (P< 0.05) over the period of time. Mean score of body and texture for probiotic and non probiotic ice-cream (with or without ragi) not differed significantly (P> 0.05) up to 60 days. However, the difference was significant after 90 days. Average of melting quality score for probiotic and non probiotic ice-creams (with or without ragi) were above 7 which showed high melting quality of all the ice-creams through the storage. Overall acceptability for probiotic and non probiotic ice-cream (without ragi) ranged from 7.86 and 7.81 respectively, whereas the score for probiotic and non probiotic ice-cream (supplemented with ragi) was in the range of 8.19 and 8.21 respectively which decreased significantly (P< 0.05) over the period of 90 days storage. Less than 10 coliforms per g were detected in fresh sample of ice-cream, which disappeared after 30 days of storage. Yeast and molds were absent in 1 g of all the ice-cream samples during storage period. It could be concluded that probiotic ice-cream containing Lb. helveticus MTCC 5463 and supplemented with 9% (w/w) ragi coiild be prepared by incorporation of concentrated cells of the culture at the rate of 0.1% (w/v) of the ice-cream mix just before the freezing. The ice-cream was acceptable till 90 day of storage at -18°C and the viability of probiotic culture remained above 8 log cfu/g, that is higher than the therapeutic minimum throughout the storage.