PROCESS STANDARDIZATION FOR LUTEIN INCORPORATED CALCIUM AND VITAMIN D FORTIFIED SHRIKHAND
| dc.contributor.advisor | Dr. S. N. Rajakumar | |
| dc.contributor.author | AJMI S SHAMS | |
| dc.date.accessioned | 2024-07-22T06:08:07Z | |
| dc.date.available | 2024-07-22T06:08:07Z | |
| dc.date.issued | 2022-07-14 | |
| dc.description.abstract | The 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. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810212326 | |
| dc.keywords | Process standardization for lutein incorporated calcium and vitamin D fortified shrikhand | |
| dc.language.iso | English | |
| dc.pages | 110 | |
| dc.publisher | VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY,MANNUTHY, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY | |
| dc.research.problem | Optimization of level of incorporation of lutein, calcium and vitamin D for shrikhand preparation, Assessment of physico-chemical, microbiological and sensory parameters of the optimized shrikhand , Shelf life study of the optimized shrikhand under refrigeration. | |
| dc.sub | Dairy Technology | |
| dc.theme | Process standardization for lutein incorporated calcium and vitamin D fortified shrikhand | |
| dc.these.type | M.Tech. | |
| dc.title | PROCESS STANDARDIZATION FOR LUTEIN INCORPORATED CALCIUM AND VITAMIN D FORTIFIED SHRIKHAND | |
| dc.type | Thesis |