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Kerala Veterinary and Animal Sciences University, Wayanad
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ThesisItem Open Access PROCESS STANDARDIZATION FOR LUTEIN INCORPORATED CALCIUM AND VITAMIN D FORTIFIED SHRIKHAND(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY,MANNUTHY, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-07-14) AJMI S SHAMS; Dr. S. N. RajakumarThe present study was conducted to explore the feasibility of utilization of shrikhand as a carrier of lutein, calcium and Vitamin D for added nutritional benefits to the consumer. The levels of ingredients were optimized by using Central Composite Rotatable Design of Response Surface Methodology (RSM). The highest desirability of optimized shrikhand was 94.3 per cent with the levels of addition of tricalcium citrate tetrahydrate, vitamin D3 and lutein at 162 ppm, 558 IU/L and 0.59 mg/100g respectively. The effect of enrichment on the optimized shrikhand was assessed based on its sensory quality, physico-chemical characteristics and microbiological parameters. When compared to control, the mean sensory scores for the attributes colour and appearance body and texture and overall acceptability of the optimized product were higher at one per cent significance level. The optimized shrikhand had significantly higher values for protein (10.84 ± 0.12), ash (0.57 ± 0.02), total solids (61.42 ± 0.31) and pH (4.43 ± 0.03) as compared to control shrikhand. In optimized shrikhand, an estimated content for calcium and vitamin D3 were 166.81 mg/100 g and 22.3 IU/100 g respectively, whereas the recovery (per cent) was 84.8 and 39.8 respectively. The total carotenoid content and antioxidant activity (IC50value) of the optimized shrikhand were 0.49 mg/ 100g and 949.23 mg/kg respectively. The shrikhand (control and optimized) had a shelf life of 28 days when packed and stored in polystyrene cups at 7±1℃. The extra cost incurred for the enrichment was 0.32 paise/ 100g of the optimized product. Based on the results, it can be suggested that incorporation of tricalcium citrate tetrahydrate, vitamin D3 and lutein can improve the functionality of shrikhand.ThesisItem Open Access BIOFUNCTIONAL PROPERTIES OF FLAVOURED FERMENTED MILK PRODUCT DEVELOPED USING INDIGENOUS LACTIC ACID BACTERIA(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY,MANNUTHY, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-06-12) ANIJA S M; Dr. Aparna Sudhakaran VSpices and herbs are well known for their health promoting properties for ages. Ginger (Zingiber officinale) and turmeric (Curcuma longa) are among the most commonly used spices in foods. These are also commonly available and possess numerous biofuntional properties. Ashwagandha (Withania somnifera) is also an important medicinal plant used in ayurveda. Lactic acid bacteria are also having numerous health benefits. The importance of immune-boosting and health promoting natural products is rising in the situation after COVID-19. Therefore, a flavoured fermented milk product was developed using ashwagandha, ginger, turmeric and indigenous lactic acid bacteria for combining the health benefits of these ingredients. Aqueous extracts of spices and herbs were prepared for product development. Preliminary trials were performed to find out minimum and maximum level of these extracts and culture combination for fermentation. The level of addition of sugar, ashwagandha, ginger and turmeric extract was determined using Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimized flavoured fermented drink was composed of 2.188% ashwagandha extract, 0.5% ginger extract, 1% turmeric extract and 10% sugar. The physicochemical, sensory, microbiological and biofunctional analysis of the developed product were carried out. Flavoured fermented drink was found to have a significantly higher antioxidant activity (76.33%) and polyphenol content (40.65mg/L) than control. The product was also having 5.03 ppm of curcumin, which is a major bioactive compound present in turmeric. The flavoured fermented drink was having a shelf-life of 30 days.ThesisItem Open Access EFFECT OF CURRY LEAVES (Murraya koeneigii) EXTRACT ON THE THERMAL STABILITY OF GHEE(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY,MANNUTHY, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-05-10) MOHAMMED ARSHATH; Dr. Rahila M. PGhee, an indispensable ingredient in the Indian culinary, is subjected to various degrees of heat treatment during frying. The complex chemical reactions taking place during frying of ghee lead to the production of numerous end products which affects the sensory as well as functional properties of foods and causes adverse health effects. Currently, one of the best methods employed to protect ghee from thermal oxidation is the incorporation of antioxidants during its processing. However, addition of synthetic antioxidants is restricted in India as various scientific investigations have found that the use of synthetic antioxidants in foods may harm the liver and can contribute to the development of cancer. Natural antioxidants extracted from various plant sources is a safe alternative as they have better antioxidant activity without the health hazards. The present project was aimed to investigate the effect of curry leaves (Murraya koeneigii) extract on the thermal stability of ghee. For this Gulab jamun balls were fried in CLE (1%) added ghee, BHA (0.02%) added ghee and ghee without any additions at 180°C for 60 minutes. The peroxide values (mM O 2 /kg ghee) and TBA values (TBARS) of control ghee, BHA added ghee and CLE added ghee were (8.23±0.23, 0.382±0.003), (6.47±0.21,0.299±0.002) and (4.00±0.01, 0.242±0.002) respectively. Based on the results, it can be concluded that addition of CLE increased the quality of ghee during frying when compared to control and ghee added with BHA.ThesisItem Open Access PROCESS STANDARDISATION FOR THE DEVELOPMENT OF FAT REPLACED DIETETIC CHHANA KULFI(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) ASWATHY M. R.; Dr. S. N. RAJAKUMARKulfi is an indigenous dairy product popular in northern part of India, often called the Indian ice-cream. It is a product that is relished by consumers of all ages and is gaining popularity in the current scenario. Kulfi's high calorific value and sugar content make it unsuitable for diabetics and diet-conscious people. The present study was to standardise the manufacture of fat replaced dietetic chhana kulfi. It was prepared from kulfi mix comprising of skim milk, low fat chhana, inulin (as fat mimetic), sucralose (as low-calorie sweetener) and lutein ester (as colourant and antioxidant). Based on preliminary trials the range of addition of Inulin, low fat chhana, sucralose and lutein ester were selected as 3.3-8%, 15-22.5%, 200-300 ppm and 1.3-2.0 mg/100g respectively. Computation of the optimized solution was done using these four variables and four responses consisting of sensory characteristics (Flavour, Body and Texture, Colour and appearance, Overall acceptability) with Central Composite Rotatable Design (CCRD) of Response surface methodology (RSM). The solution with highest desirability of 89% with the levels as inulin 6.34%, low fat chhana 22.5%, sucralose 243ppm and lutein ester 1.65mg/100g were selected and the optimised product prepared. The optimum product was analysed for its proximate composition, colour characteristics, textural attributes, antioxidant activity and sensory evaluation. The product contains 1.22±0.25% fat, 9.26±0.66% protein, 152±0.32kcal/g and melting rate 21.24±0.24 g/30min, while the control contains 7.85±0.80% fat, 5.29±0.02% protein, 219.31±0.33kcal/g and melting rate 31.89±0.23g/30min. The addition of lutein improved the colour characteristics and the antioxidant activity of the product. The optimised product and control showed good shelf life beyond 80 days. The cost of production per 100ml sample of control and product was Rs. 14.94 and Rs. 35.70 respectively. The kulfi thus prepared had low calorie and was protein rich.ThesisItem Open Access EXTRACTION AND CHARACTERIZATION OF ESSENTIAL OIL FROM NUTMEG FRUIT FLESH FOR ITS UTILIZATION AS AN ANTIMICROBIAL COATING IN PANEER(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-02-09) VYSHAK V L; Dr. Rahila M. PPaneer is an indigenous coagulated milk product, but it is highly perishable with a limited shelf- life like other indigenous dairy products. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. In the present study attempts were made to increase the shelf-life of paneer at refrigerated storage by the application of essential oil coating prepared from nutmeg fruit flesh. The essential oil is prepared from nutmeg fruit flesh by steam distillation method. Physico-chemical and bio functional properties of essential oil was determined. The specific gravity of the essential oil was found to be 0.903. The refractive index of essential oil was 1.4772. The acid value and total poly phenolic value of essential oil was 3.36 and 4.04 mg GAE/g respectively. The extracted essential oil also found to have antimicrobial and antioxidant activity. The percentage radical scavenging activity of essential oil was 66.66%. Antimicrobial property of the essential oil was assessed against the indicator organisms Staphylococcus aureus and Escherichia coli by performing the agar well diffusion assay. The extracted essential oil exhibited inhibitory action against both the indicator organisms. The shelf life of samples coated with essential oil packaged in LDPE pouches had more shelf life than the control paneer as the coated paneer kept well for 9 days while the control paneer was spoiled after the 6th day of refrigerated storage. The paneer with essential oil coating obtained satisfactory sensory scores.ThesisItem Open Access UTILIZATION OF DAIRY BY-PRODUCTS IN THE DEVELOPMENT OF DIETETIC GULAB JAMUN(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-10-14) HARITHA C; Dr. Dinker SinghMajor portion of the surplus milk in the dairy market is being handled by unorganized sector. As technical advancements is scarce in the unorganized sector, most of the by-products generated is being wasted which creates environmental pollution. This study is aimed at utilizing dairy byproducts like ghee residue, buttermilk and whey for the development of a low calorie traditional dairy sweet i.e., Gulab Jamun by complete replacement of sucrose syrup with sucralose. Supplementation of by-products helps in increasing the biological value of the Gulab Jamun and aims the effective reduction of dairy waste. Based on preliminary trials, the range of levels for total solids of ghee residue; maida and Sweet Cream Butter Milk Powder (SCBMP) were selected as 10-20%, 8-16% and 12.5-37.5%, respectively. Computation of the optimized solution was done using these three variables (ghee residue, maida and SCBMP) and five responses consisting of sensory characteristics (Flavour, Body and texture, Colour and appearance, Sweetness and Overall Acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained with 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. Ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, were found to be having maximum acceptable sensory attributes and hence selected for further studies. Soaking syrup was prepared with 400 ppm suralose by replacing 25% whey. The optimized product was having 34.6± 0.17% TS, 9.97± 0.52% protein,3.52± 0.17% fat and 18.64± 0.57% carbohydrate. Energy value of the developed product (127.62 Kcal) was 65% lower than that of control and showed significantly high antioxidant properties (IC 50 value). The Cost of production for optimized product (Rs 5.5) is much lesser than that of the control (Rs 8.60). The shelf life for optimized product at ambient temperature and refrigerated condition was 2 days and 8 days, respectively. The product was a good option for by- product utilization and the low energy value making it a suitable for health conscious customers.ThesisItem Open Access EVALUATION OF PHYSICO-CHEMICAL, NUTRITIONAL AND BIO-FUNCTIONAL CHARACTERISTICS OF MILK FROM VECHUR AND KASARGOD DWARF BREEDS OF CATTLE(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-12-13) SANA JOSE K; Dr. Rachana C.RVechur and Kasargod Dwarf cattle are indigenous to the state of Kerala, India. Vechur cattle is registered as an indigenous breed as per National Bureau of Animal Genetics Resources (NBAGR) whereas Kasargod Dwarf is labelled as ‘non-descript’. Limited information is available on the compositional characteristics of milk from these cattle. In the present study, pooled milk samples of Vechur and Kasargod Dwarf cattle were collected for physicochemical, nutritional and bio-functional analysis. The gross compositional analysis of milk revealed that Vechur milk had higher concentration of total solids, fat and ash compared Kasargod Dwarf milk, but protein content was more in the latter. This observation was reflected in the titrable acidity values as well. The nutritional analysis of milk samples unveiled the fact that Kasargod Dwarf milk had higher concentration of Vitamin C, D and E content compared to Vechur cow milk, whereas Vitamin A concentration was higher for the latter. The Kasargod Dwarf milk was also shown to have lower cholesterol content (290.44±3.53) than Vechur cow milk (350.75±3.22). The bio-functional characteristics such as antioxidant activity, fatty acid profile and SDS-PAGE protein fractionation was also carried out. The antioxidant activity (percent radical scavenging activity) was observed to be 44.13 and 48.85% for Vechur and Kasargod Dwarf milk, respectively. The milk from Kasargod Dwarf cattle exhibited higher concentration of unsaturated fatty acids. The milk proteins were resolved using SDS-PAGE and the following fractions were identified: Lactoferrin (Lf) (76 kDa), immunoglobulin (Ig) (66 kDa), α-S1caseins (23 kDa), α-S2caseins (21 kDa), β-casein (24 kDa), β- lactoglobulin (18 kDa) and α-lactalbumin (14 kDa). The overall nutritional and bio-functional parameters revealed that Kasargod Dwarf milk has better characteristics than Vechur cow milk. However, to prove the worth of consuming and asserting the beneficial health effects of milk from indigenous breeds, a comprehensive clinical or animal study is required.ThesisItem Open Access EFFECT OF DIFFERENTIAL HEAT TREATMENTS ON BIOFUNCTIONAL PROPERTIES OF BIOPEPTIDES IN FERMENTED GOAT MILK(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-12-20) AISWARYA V G; Dr. Rachana C.RGoat milk, which is claimed to have medicinal value, is one of the naturally occurring functional foods and is generally used as a substitute for human milk. However, goat milk proteins are more sensitive to heat treatment, and no data are available in the literature about the impact of thermal processing on biopeptides. Therefore, in the present study, the effect of differential heat treatments on the biofunctional properties of biopeptides in fermented goat milk was investigated. Three heat treatments were used in the analysis namely, 72°C/15sec, 85°C/10min, and 121°C/15min. The physicochemical analysis of this differentially heat-treated goat milk showed that protein content and lactose content of milk heated to 121°C/15min were significantly lower. The pH of milk decreased significantly with heating to around 6.25 in the case of milk heated to 121°C/15min. Antioxidant activity was highest in milk heated to 121°C/15min with an average of 51.18% RSA. Milk heated to 85°C/10min showed 35.47% inhibition of the ACE enzyme. Antimicrobial activity was observed against E.coli in the case of 85°C/10min. SDS-PAGE was used to compare protein fragments. Seven bands that were clearly visible on the electrophoretogram of raw milk showed disappearance with the intensity of heating. The fermentation and subsequent storage analysis on the 0th, 7th, 14th, and 21st day showed that both biofunctional and physicochemical property was significantly changed. The pH and carbohydrate content gradually decreased while acidity gradually increased with the storage period. Antioxidant activity was highest in fermented milk initially heated to 121°C/15min, which showed 70.20% RSA on the 21st day. Antihypertensive activity and antimicrobial activity were highest in fermented milk initially heated to 85°C/10min. Protein profiling in all three cases of fermentation showed that as storage time rose, the intensity of the β-Lg band in samples decreased. By the sensory evaluation of fermented product from three heat treatments, it was found that fermented product made from milk initially heated to 121°C/15min had better organoleptic properties and a pleasant flavour. It may be inferred that the biofunctional properties can be changed with suitable heat treatment and fermentation, which will help produce milk products with improved sensory qualities that are hypoallergenicThesisItem Open 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 SinghThe 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.
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