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Kerala Veterinary and Animal Sciences University, Wayanad

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Author: AMBILI M V × End date: 2023 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF FIBER INCORPORATED REDUCED CALORIE HERBAL RASMALAI
    (VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-12-20) AMBILI M V; Dr. Dinker Singh
    The importance of traditional dairy sweets is underlined by the fact that about 50% of India's milk production is utilized for making these products such as Khoa based sweets, concentrated dairy products, Paneer, ghee, Malai, Dahi, Chhana and Chhana based sweets. These days consumer is more concerned about the higher calories they carry. This study aims at the development of Chhana based traditional dairy product, Rasmalai by fortification with Tulasi, Ashwagandha and isabgol and complete replacement of sugar in sweetened concentrated milk with sucralose to increase medicinal and functional value of the product. Based on preliminary trials, the range of levels for Tulasi extract, Ashwagandha root powder and isabgol were selected as 4-10%, 0.2-1% and 0.5- 1% respectively. Utilizing the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), the optimised solution was computed using the three variables (Tulasi extract, Ashwagandha root powder and isabgol) and five responses made up of sensory qualities (flavour, body and texture, colour and appearance, sweetness, and overall acceptability). The optimum level of the variables was obtained with 90% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. Tulasi extract, Ashwagandha root powder, and isabgol were determined to have the highest levels of acceptable sensory qualities and were subsequently chosen for additional research at 6.951%, 0.423%, and 0.583%, respectively. Sweetened concentrated milk for soaking the Rasmalai balls was prepared with 100 ppm sucralose. The optimized product had 28.51 per cent carbohydrate, 158.10 K calories, 1.48 per cent crude fiber, 6.029 per cent dietary fiber and 27.74 per cent total polyphenols and with significant anti oxidant property. The Cost of production for optimized product is Rs 20.26 and the shelf life is one day at ambient temperature six days at refrigerated condition. The addition of herbs and reduction of the calorie in the product made it a right choice for diabetic and health conscious customers.