UTILIZATION OF DAIRY BY-PRODUCTS IN THE DEVELOPMENT OF DIETETIC GULAB JAMUN
| dc.contributor.advisor | Dr. Dinker Singh | |
| dc.contributor.author | HARITHA C | |
| dc.date.accessioned | 2024-03-27T14:35:50Z | |
| dc.date.available | 2024-03-27T14:35:50Z | |
| dc.date.issued | 2022-10-14 | |
| dc.description.abstract | Major portion of the surplus milk in the dairy market is being handled by unorganized sector. As technical advancements is scarce in the unorganized sector, most of the by-products generated is being wasted which creates environmental pollution. This study is aimed at utilizing dairy byproducts like ghee residue, buttermilk and whey for the development of a low calorie traditional dairy sweet i.e., Gulab Jamun by complete replacement of sucrose syrup with sucralose. Supplementation of by-products helps in increasing the biological value of the Gulab Jamun and aims the effective reduction of dairy waste. Based on preliminary trials, the range of levels for total solids of ghee residue; maida and Sweet Cream Butter Milk Powder (SCBMP) were selected as 10-20%, 8-16% and 12.5-37.5%, respectively. Computation of the optimized solution was done using these three variables (ghee residue, maida and SCBMP) and five responses consisting of sensory characteristics (Flavour, Body and texture, Colour and appearance, Sweetness and Overall Acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained with 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. Ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, were found to be having maximum acceptable sensory attributes and hence selected for further studies. Soaking syrup was prepared with 400 ppm suralose by replacing 25% whey. The optimized product was having 34.6± 0.17% TS, 9.97± 0.52% protein,3.52± 0.17% fat and 18.64± 0.57% carbohydrate. Energy value of the developed product (127.62 Kcal) was 65% lower than that of control and showed significantly high antioxidant properties (IC 50 value). The Cost of production for optimized product (Rs 5.5) is much lesser than that of the control (Rs 8.60). The shelf life for optimized product at ambient temperature and refrigerated condition was 2 days and 8 days, respectively. The product was a good option for by- product utilization and the low energy value making it a suitable for health conscious customers. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810207773 | |
| dc.keywords | UTILIZATION OF DAIRY BY-PRODUCTS IN THE DEVELOPMENT OF DIETETIC GULAB JAMUN | |
| dc.keywords | DAIRY BY-PRODUCTS | |
| dc.keywords | GULAB JAMUN | |
| dc.language.iso | English | |
| dc.pages | 122 | |
| dc.publisher | VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY | |
| dc.research.problem | To optimize the level of addition of buttermilk, ghee residue, whey (dairy by-products) and sucralose in preparation of dietetic Gulab Jamun. , To assess the sensory, physico chemical, and microbiological characteristics of the developed product. , To evaluate the cost of production and shelf life behaviour of the developed product. | |
| dc.sub | Dairy Technology | |
| dc.theme | Utilization of dairy by-products in the development of dietetic Gulab Jamun | |
| dc.these.type | M.Tech. | |
| dc.title | UTILIZATION OF DAIRY BY-PRODUCTS IN THE DEVELOPMENT OF DIETETIC GULAB JAMUN | |
| dc.type | Thesis |