DEVELOPMENT OF VITAMIN B12 RICH COMPOSITE DAIRY DRINK
| dc.contributor.advisor | DEVARAJA, H.C. | |
| dc.contributor.author | AMANDEEP SINGH | |
| dc.date.accessioned | 2023-11-28T14:13:20Z | |
| dc.date.available | 2023-11-28T14:13:20Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Vitamin B12 (B12) plays an important role in human body in building healthy neural system, formation of red blood corpuscles, synthesis of DNA and normal brain function. Its deficiency causes megaloblastic anaemia, neuropathy and increased risk of heart attack. Natural occurrence of B12 is restricted to foods of animal origin viz. meat, fish and eggs. Indian population, with largely vegetarian food habit, is more prone to harbour deficiency of B12. Hence, affordable and sustainable dietary sources of B12 are needed to be developed to ensure sufficient intake of B12. Ready to drink beverages are widely accepted by the population of all age groups and they could be most ideal vehicle to assist in nutritional rehabilitation of essential nutrients. P. shermanii is used for commercial production of vitamin B12. The P. shermanii (procured from CHR Hansen) was inoculated into the media prepared using cereal malt flour, dried milk solids and incubated for 24/24 h, 48/48 h and 72/72 h under anaerobic/aerobic conditions. The media incubated for 72/72 h under anaerobic/aerobic conditions produced 8.21 ± 0.07 μg of B12 per 100g of product. Coculturing of P. shermanii with L. plantarum exhibited significant (p<0.05) increase (80%) in B12 content (14.86 ± 0.17 μg/100g) in contrast to use of PAB alone. Optimization of ingredients was carried out using D-Optimal mixture design technique, using B12 concentrate (5-8%), fruit pulp (10-13%), sugar (10-15%) and water (70-73%) as components and evaluated for sensory, physico chemical and rheological properties. Optimization of processing parameters was carried out using response surface methodology by varying heating time between 1, 2 and 5 minutes and rpm & duration of shear mixer 10000, 15000, 20000 for 1, 3 and 5 minutes. The product was evaluated for sensory, physico chemical and rheological properties. Formulation containing 5% B12 concentrate, 13% pineapple pulp, 11% sugar, and processed at 90º C for 5 minutes and homogenized at 15000 rpm for 3 minutes produced sensorily superior product. Developed product has 1.48 μg of B12 per 200ml of serving size and meeting 62% of RDI for B12. The storage studies revealed that dairy drink was found to be stable up to 28 days at 5 ± 1º C. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810201879 | |
| dc.language.iso | English | |
| dc.pages | 104 p. | |
| dc.publisher | ICAR-SRS-NDRI, KARNAL | |
| dc.sub | Dairy Technology | |
| dc.theme | DAIRY TECHNOLOGY | |
| dc.these.type | M.Tech. | |
| dc.title | DEVELOPMENT OF VITAMIN B12 RICH COMPOSITE DAIRY DRINK | |
| dc.type | Thesis |