Thumbnail Image

Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

Browse

20061
Reset filters
Subject: Food Technology × Author: Guha, Arnab × Start date: 1998 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Enhancement of functional value of soy-fortified softy ice-cream by fermentation with probiotics
    (2006) Guha, Arnab; Yadav, B.S.
    The present investigation was carried out to study the feasibility of enhancing functional value of dairy softy ice cream using soymilk and probiotics. Buffalo milk (6% fat, 3.8% protein & 15% total solids) was fortified with soymilk containing 2% fat, 4.5% protein and 10% total solids. Firstly, it was found out that L. acidophilus NCDC 13 showed the best probiotic attributes i.e. highest antimicrobial activity, highest resistance to acidic conditions and least effect of bile on culture growth as compared to L. acidophilus NCDC 14 and L. acidophilus NCDC 15. Therefore, pure culture of L. acidophilus NCDC 13 was added at the level of approximately 109 Log10 cfu/ml to the softy ice cream mixes. Data from the analysis of softy ice cream samples showed that addition of cultures does not significantly (P > 0.05) alter the structural characteristic of the softy ice cream. The pH and % acidity remained in the acceptable range of 5.75 - 6.13 and 0.58 - 0.35% respectively. There was 73.5-75.5% survival of probiotic organisms during the freezing of softy ice cream mixes. Finally, based on the sensory characteristics, it was concluded that an acceptable quality probiotic soy-fortified softy ice cream could be manufactured using probiotic culture such as L. acidophilus NCDC 13 at 10% inoculum level in soft serve ice cream made with 75% fortification of buffalo milk with soymilk. Such type of softy ice cream contains high level of viable probiotic microorganisms (> 108 cfu mL-1), regardless of formulation at the time of serving to the consumer on the same day of its manufacture, which is comparable to the therapeutic minimum as prescribed by many research workers.