DEVELOPMENT OF FUNCTIONAL BOVINE COLOSTRUM BEVERAGE POWDER
| dc.contributor.advisor | PUGAZHENTHI R | |
| dc.contributor.author | SAHANA N | |
| dc.contributor.author | TANUVAS | |
| dc.contributor.other | MURUGAN B | |
| dc.contributor.other | PARTHIBAN M | |
| dc.contributor.other | PRABU M | |
| dc.date.accessioned | 2024-01-02T13:27:17Z | |
| dc.date.available | 2024-01-02T13:27:17Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | In recent years due to changes in lifestyle, beverages are not only considered as thirst quenchers, but also potential functional foods. Functional beverages are exceptional medium for the supplementation of nutraceutical components such as immunoglobulins, growth factors through fortification, which in turn provide necessary nutrients to prevent nutrition related diseases, beyond taste. Colostrum is the first mammary secretion obtained from mammary gland for upto 24 to 48 hours after parturition. It plays a significant role in curing autoimmune diseases, improves gut health, builds lean muscle mass and boosts immunological function. Commercial processing of bovine colostrum is hampered due to its irregular availability, perishability, heat sensitivity and lack of preservation technology. Thus, the present study was carried out to develop a functional bovine colostrum beverage powder with prolonged shelf life without altering its nutritional and immunoprophylactic properties. Bovine colostrum samples were collected on the 1st and2nd day after parturition and assessed for the quality using colostrometer. The samples were stored at - 20°C in deep freezer. Chemical composition and physico-chemical properties such as fat, protein, lactose, ash, moisture, pH and titratable acidity were analysed for the collected skimmed bovine colostrum sample. Beverage powder was formulated using skimmed bovine colostrum (P‘ and 2’“’ day), beetroot and banana. The inclusion levels of raw materials were standardized using conjoint analysis. The results suggested that the ratio of 1:1:1, l:0.5;1.5 and 1:0.5:0.5, 1:0.5:0.5 for the development of and 2"'’ day cow and buffalo colostrum beverage respectively. Response surface methodology (RSM) was utilized to optimize the spray drying process parameters viz. inlet air temperature and feed flow rate for the development of functional bovine colostrum beverage powder. The optimum conditions were found as 180°C inlet air temperature and 200 ml/h feed flow rate at which the spray dried powder had better physical properties. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810205292 | |
| dc.language.iso | English | |
| dc.pages | 1-245 | |
| dc.sub | Food Technology | |
| dc.theme | Veterinary Science | |
| dc.these.type | Ph.D | |
| dc.title | DEVELOPMENT OF FUNCTIONAL BOVINE COLOSTRUM BEVERAGE POWDER | |
| dc.type | Thesis |