DEVELOPMENT OF VALUE ADDED DAIRY PRODUCTS USING HONEY
| dc.contributor.advisor | Ranganna, B | |
| dc.contributor.author | SHUWU MICHAEL, PETER | |
| dc.date.accessioned | 2016-12-21T10:34:12Z | |
| dc.date.available | 2016-12-21T10:34:12Z | |
| dc.date.issued | 40865 | |
| dc.description.abstract | Honey a natural sweetener, which is becoming a popular ingredient in dairy products, has the ability to enhance consumer acceptability of acidic products such as yoghurt by sweetening and imparting the unique honey flavor besides its numerous therapeutic health benefits. The secondary products, which partially or wholly made with honey, are referred to as "value added" honey products. A study was undertaken to develop value added honey sweetened and fruit-honey yoghurt and lassi. Honey at 15, 16, 17 and 18% levels were used in the preparation of honey yoghurts, while lassi optimized at the curd to water ratio of 3:2, honey syrup was added at 27.5, 30, 32.5 and 35%. The 16% honey yoghurt sample secured highest overall acceptability score of 8.38, likewise lassi sample with 30% honey syrup recorded highest sensory score (8.20). Further, three different fruit pulps (mango, pineapple and banana) were used at 7% to develop fruit-honey yoghurt and lassi. The honey yoghurt with mango fruit secured the highest overall acceptability sensory score (8.16) followed by pineapple (7.73) and banana (7.43) samples well as honey lassi with pineapple secured highest score (8.33) followed by mango and then banana samples. The physicochemical analysis revealed a significant increase in total solids (22.61 and 23.01%) and carbohydrates (21.53 and 21.81%), and slight decrease in ash content (0.79 and 0.76%), protein (3.53 and 3.31%) and fat (2.95 and 2.8%) contents of both honey and fruit honey yoghurts, respectively, compared to control sample, a more less similar result was obtained in the physicochemical analysis of the honey and fruit lassi samples. From the sensory evaluation studies and microbiological analysis of the samples for 10 and 21 day storage periods, it was deduced that the lassi and yoghurt products had a shelf-life well above 7 and 15 days, respectively, under refrigeration storage. At the end of storage no coliform was found. Very least counts of yeast and molds found were much below the safe recommended limits. This demonstrated that honey and fruit additives not only improved the sensory quality of yoghurt and lassi but also enhanced nutritional and therapeutic aspects of the value added products. | en_US |
| dc.identifier.other | Th-9900 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/91686 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Bangalore | en_US |
| dc.sub | Agricultural Engineering | en_US |
| dc.these.type | M.Sc | |
| dc.title | DEVELOPMENT OF VALUE ADDED DAIRY PRODUCTS USING HONEY | en_US |
| dc.type | Thesis | en_US |