EFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT

dc.contributor.advisorJAYASHRI P. HIREMATH
dc.contributor.authorRAKSHITH KUMAR, S.
dc.date.accessioned2023-11-16T11:43:55Z
dc.date.available2023-11-16T11:43:55Z
dc.date.issued2018-07-01
dc.description.abstractValue addition of yoghurt with functional ingredients like probiotics and oats (Avena sativa) enhances nutritive and bioactivities of yoghurt. Hence, oats has gained significance due to its β-glucan and antioxidant components. The prepared raw oats‟ powder showed moisture, carbohydrates, fat, protein, ash & crude fibre at 5.31, 61.95, 6.86, 16.34, 1.49 & 8.05 % respectively whereas, the corresponding values were 2.64, 64.01, 6.96, 16.82, 1.50 & 8.07 % respectively in roasted oats‟ powder. Among the levels of yoghurt culture (1.5%, 2% & 2.5%) and probiotic culture B. bifidum (3%, 4% & 5%), the levels of 2 % & 4 % scored maximum respectively. Probiotic yoghurt optimized exclusively with raw oats' powder and roasted oats‟ powder separately (0.5%, 0.75% & 1%), showed 0.5% of raw and roasted oats‟ powders can be incorporated. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by raw oats‟ powder yoghurt and roasted oats‟ powder yoghurt were 88.79% & 92.71% respectively, which were higher than the control (73.3%). Both optimized experimental samples were effective in significantly lowering the blood glucose level of experimental rats upon feeding for a period of 5 weeks compared to control. Storage studies at 5±1˚C revealed that the product retained acceptability up to 9 days. During storage, there was an increase in % titratable acidity, % FFA and % soluble nitrogen. The viability counts of B. bifidum were higher than the control due to prebiotic effect of β-glucan. Hence, the present study was aimed to explore bioactivities of yoghurt supplemented with oats‟ powder.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810201242
dc.language.isoEnglish
dc.pages168
dc.publisherKARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
dc.subDairy Chemistry
dc.themeDairy Chemistry
dc.these.typeM.Tech.
dc.titleEFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT
dc.typeThesis
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