Development of low-fat shrikhand enriched with dietary fiber
| dc.contributor.advisor | Londhe, G.K. | |
| dc.contributor.author | Zine, Pravin Lahanu | |
| dc.date.accessioned | 2023-06-13T05:53:36Z | |
| dc.date.available | 2023-06-13T05:53:36Z | |
| dc.date.issued | 2022-12-29 | |
| dc.description.abstract | Shrikhand is a semi-soft, sweetish-sour, whole milk product prepared from lactic fermented curd. Milk lacks in dietary fiber, there is necessity to enrichment of dietary fiber in milk and milk products. Dietary fiber is gaining more importance in the human diet due to its important role in human health. As per WHO the requirement of dietary fiber in the human diet is 23-27 gm/day. Dietary fibers are the edible parts of the plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. The dietary fiber includes two major classes depending on their intestinal solubility soluble i.e. (pectins, mucilage and a large range of non-digestible oligosaccharides including inulin, psyllium and partially hydrolyzed gaur gum) and insoluble (cellulose, lignin). Hence considering the benefits of supplementation of dietary fiber in the diet with respect to its nutritional, medicinal value and technological properties, it is decided to undertake research work on “Development of Low–Fat Shrikhand Enriched with Dietary Fiber,” with below objectives. 1. To standardize the process for preparation of shrikhand enriched with dietary fiber 2. To study physico-chemical and sensory qualities of shrikhand enriched with dietary fiber 3. To study the microbiology of shrikhand enriched with dietary fiber 4. To study the textural properties of shrikhand enriched with dietary fiber 5. To study shelf life of developed shrikhand enriched with dietary fiber at refrigerated temperature 6. To study the cost structure of developed low-fat shrikhand In the present investigation RSM software was used for optimization of the levels of different dietary fibers viz. inulin, psyllium and PHGG with three (min, middle and max) levels each. For inulin 2%, 4% and 6%, psyllium 0.5%, 1%, and 1.5% and PHGG 2.5%, 5% and 7.5%. The software suggested 20 formulations for above three dietary fibers. The software suggested only one solution upon analysis of sensory data of 20 formulations. Only one formulation comparing inulin 3.93%, psyllium 0.66% and 4.62% PHGG was suggested by the design expert software and predicted sensory score was rated 8.6 for flavour, 8.3 for body and texture 8.1 for colour and appearance and 8.3 for overall acceptability. The optimized formulation was used in comparison with the market shrikhand samples for sensory, physico-chemical, textural profile study, microbial analysis, and colour parameter and storage study. The mean values of flavour score of shrikhand collected from Parbhani market samples M I, M II, M III and M IV were found to be 8.31, 8.22, 8.36, 8.23 respectively and optimized O1 scored 8.75. The mean values of color and appearance score for M I, M II, M III and M IV were found to be 8.33, 8.20, 8.30, 8.30 respectively and optimized O1 scored 8.40.The mean values of body and texture score for M I, M II, M III and M IV were found to be 8.00, 8.21, 8.37, 8.25 respectively and optimized O1 scored 8.61. The mean values of overall acceptability score for M I, M II, M III and M IV were found to be 8.22, 8.21, 8.34, 8.26 respectively and optimized O1 scored 8.58.The mean pH value of optimized and market samples was 4.37, 4.08, 4.12, 4.43 and 4.55 per cent in O1, M1, M2, M3 and M4, respectively. The mean titratable acidity content of optimized and market samples was 1.10, 1.02, 0.97, 1.03 and 0.98 per cent in O1, M1, M2, M3 and M4, respectively. The mean value of viscosity content of optimized and market samples were 54.22, 49.65, 50.55, 49.06 and 49.76 per cent in O1, M1, M2, M3 and M4, respectively. The mean value of moisture content of optimized and market samples were 39.05, 42.32, 45.60, 43.12 and 44.11 per cent in O1, M1, M2, M3 and M4, respectively. The mean value of fat content of optimized and market samples were 6.10, 6.30, 6.57, 6.30 and 6.76 per cent in O1, M1, M2, M3 and M4, respectively. The mean value of protein content of optimized and market samples were 7.33, 6.49, 6.81, 6.99 and 7.07 per cent in O1, M1, M2, M3 and M4, respectively. The mean value of sucrose content of optimized and market samples were 36.33, 41.74, 37.56, 40.54 and 38.60 per cent in O1, M1, M2, M3 and M4, respectively. The mean value of lactose content of optimized and market samples were 2.14, 2.48, 2.32, 2.21 and 2.34 per cent in O1, M1, M2, M3 and M4, respectively. The mean of total solid of optimized and market samples were 60.95, 57.52, 54.20, 56.83 and 55.94 per cent in O1, M1, M2, M3 and M4, respectively. The mean ash content of optimized and market samples were 3.48, 0.53, 0.94, 0.93 and 0.99 per cent in O1, M1, M2, M3 and M4, respectively. The mean of dietary fiber content of optimized and market samples were 7.70, 0.00, 0.00, 0.00 and 0.00 per cent in O1, M1, M2, M3 and M4, respectively. The mean of L* value of optimized and market samples were 85.91, 82.53, 80.57, 82.67 and 82.04 per cent in O1, M1, M2, M3 and M4, respectively.the lightness of market sample were less than the optimized sample. The mean of a* value of optimized and market samples were 0.34, -1.05, 0.67, 0.77 and -1.10 per cent in O1, M1, M2, M3 and M4, respectively. The mean of b* value of optimized and market samples were 17.09, 15.85, 15.80, 18.80 and 20.19 per cent in O1, M1, M2, M3 and M4, respectively. The mean of hardness value of optimized and market samples were 0.201, 0.161, 0.183, 0.193 and 0.183 kg in O1, M1, M2, M3 and M4, respectively. The mean of cohesiveness value of optimized and market samples were 0.240, 0.517, 0.600, 0.581 and 0.589 kg.sec in O1, M1, M2, M3 and M4, respectively. The mean of adhesiveness value of optimized and market samples were -0.134, -0.106, -0.107, -0.109 and -0.114 kg.sec in O1, M1, M2, M3 and M4, respectively. The mean of springiness value of optimized and market samples were 6.813, 8.705, 8.641, 8.765 and 8.846 mm in O1, M1, M2, M3 and M4, respectively. The mean of gumminess value of optimized and market samples were 0.0483, 0.0807, 0.1075, 0.100 and 0.101 kg in O1, M1, M2, M3 and M4, respectively. The mean of total plate count of optimized and market samples were 1.44, 1.025, 1.225, 1.405 and 1.625 cfu/gm in O1, M1, M2, M3 and M4, respectively. The mean of total plate count of optimized and market samples were 0.25, 0.32, 0.27, 0.65 and 0.62 cfu/gm in O1, M1, M2, M3 and M4, respectively. Lastly storage study was conducted on the basis of sensory quality, textural study, color parameter and microbial study the product was best for 21 days. | en_US |
| dc.identifier.other | 23317 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810197582 | |
| dc.keywords | shrikhand, dietary fiber, PHGG, inulin psyllium, sensory evaluation physic-chemical, textural color parameter, storage study | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 232 | en_US |
| dc.publisher | Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | en_US |
| dc.sub | Extension Education | en_US |
| dc.theme | Agriculture | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Development of low-fat shrikhand enriched with dietary fiber | en_US |
| dc.type | Thesis | en_US |