DEVELOPMENT OF PROBIOTICATED FUNCTIONAL FOOD MIXES
| dc.contributor.advisor | VIJAYALAKSHMI, D | |
| dc.contributor.author | SHILPA, HUCHCHANNANAVAR | |
| dc.date.accessioned | 2016-10-27T11:18:49Z | |
| dc.date.available | 2016-10-27T11:18:49Z | |
| dc.date.issued | 2014-03-30 | |
| dc.description.abstract | A study on development and evaluation of probiotic food mixes was conducted. Freeze drying method was found to provide higher survival rate of probiotic culture i.e., 7.46 X 107 log CFU over spray drying. Moisture, protein, fat, crude fibre, carbohydrate, energy, ash, calcium, phosphrous, iron and zinc content were 11 g, 18.10 g, 5.70 g, 3.47 g, 58.77 g, 359 Kcal, 3.19 g, 107.10 mg, 343.22 mg, 5.66 mg and 2.03 mg per 100 g respectively in composite functional mix. Tannin, phytic acid, polyphenol and in-vitro protein digestibly were 111.50 mg, 3.1 mg, 120 mg and 55.3 per cent /100 g in the mix. pH decreased to 5.55, 4.98, 5.10 in CM, CMSP and CMMP mixes respectively. Whereas acidity percentage increased to 1.74, 2.73 and 2.41 respectively in the mixes. Bulk density ranged from 0.76-0.80 g/ml, solubility percentage from 0.74-0.75, swelling power from 3.96-4.02 per cent. Water and oil absorption capacity were in the range of 1.10-1.18 and 0.91-1.0 respectively. The products developed using composite mixes were found to be acceptable by the panel members. Probiotic organisms were found to be viable throughout the shelf life study. Forty eight male Wistar rats were divided into six groups, all groups showed normal growth. Feed Efficiency Ratio ranged between 0.04-0.15. Serum hematological and serum values were normal where as Composite Mix Single Probiotic diet (CMSP) showed better results. Reduction in serum cholesterol, triglycerides, VLDL, LDL and improvement in the HDL levels observed over a period of 45 days in experimental animals. CMSP was found to have good effect when compared to Composite Mix with Mixed Probiotic (CMMP). Hypocholesterolemic effect was observed in rats fed with CMSP diet. | en_US |
| dc.identifier.other | th-10739 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/82451 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Bangalore | en_US |
| dc.sub | Food Science and Nutrition | en_US |
| dc.subject | biological phenomena, bacteria, flours, proteins, fermentation, organic compounds, fats, research methods, drying, productivity | en_US |
| dc.these.type | M.Sc | |
| dc.title | DEVELOPMENT OF PROBIOTICATED FUNCTIONAL FOOD MIXES | en_US |
| dc.type | Thesis | en_US |