Process optimization of Herbal sweet curd by incorporating Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) powder
| dc.contributor.advisor | David, Prof. ( Dr.) John | |
| dc.contributor.author | SINGH, RAJVIR | |
| dc.date.accessioned | 2020-01-16T06:44:39Z | |
| dc.date.available | 2020-01-16T06:44:39Z | |
| dc.date.issued | 2019 | |
| dc.description | Ph. D. Thesis | en_US |
| dc.description.abstract | The present investigation is an attempt to formulate medicinal plant extract in different ratio with the added health benefit and medicinal property. The product has high market demand though in confined area, still dairy plants have not been able to initiate the production of medicated sweet curd on industrial scale. A study was conducted to develop herbal sweet curd is a traditional Indian fermented fresh milk product prepared from partially concentrated sweetened milk easily digested, and is a rich source of carbohydrates, protein, fat, vitamins, calcium, and phosphorus, as milk protein, fat, and lactose components undergo partial hydrolysis during fermentation, In this research addition of Ashwagandha and Bramhi extract in different ratio also influence its medicinal property, which is useful for patient as a anti-aging, anti oxidant and anti cancer etc. Mishti Doi is traditionally prepared from cow milk or buffalo milk or a combination thereof Cane sugar is mixed in the whole milk and the filtered mix is allowed to simmer at 60-700C in iron Karahi. The prolonged heat treatment causes concentration of milk (volume reduced to 60-70 per cent of the original volume) and development of characteristic cooked flavour and brown colour. The concentrated mix is cooled and transferred in earthen pots and inoculated with the previous day's product. It is incubated at room temperature for 15-16 hours. Organoleptic evaluation show that herbal sweet curd of B3A3 Ashwagandha powder and Brahmi powder prepared from whole milk having 6% fat and 9% SNF with addition of 6% sugar and 2.5% culture found to be more acceptable samples with good colour flavor, aroma, taste, mouth feel and overall acceptability. The chemical properties of different treatments of product varied to great extent microbiological were found to be satisfactory, whereas the prepare herbal sweet curd was acceptable on the basis of microbioal load. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810140514 | |
| dc.keywords | Keywords: Brahmi, Ashwagandha, Herbal sweet curd, Sensory quality, Chemical Properties, Texture Profile and Antioxidant activit | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 186P. | en_US |
| dc.publisher | WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ, ALLAHABAD. | en_US |
| dc.research.problem | Process optimization of Herbal sweet curd by incorporating Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) powder | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Process optimization of Herbal sweet curd by incorporating Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) powder | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Process optimization of Herbal sweet curd by incorporating Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) powder | en_US |
| dc.type | Thesis | en_US |