DEVELOPMENT OF LACTOBIONIC ACID ENRICHED YOGHURT FOR ENHANCED CALCIUM ABSORPTION
| dc.contributor.advisor | YOGESH KHETRA | |
| dc.contributor.author | SHAMIM HOSSAIN | |
| dc.date.accessioned | 2024-09-06T09:38:21Z | |
| dc.date.available | 2024-09-06T09:38:21Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | The current research was aimed to produce lactobionic acid (LBA) enriched yoghurt using Acetobacter orientalis and lactose oxidase, comparison of the developed yoghurts with the control yoghurt and validate the calcium absorption enhancing capability of the LBA-enriched yoghurts using in-vitro and in-vivo rat model. The three different market yoghurt samples were analysed for the presence of the LBA, but no LBA was found in those samples. For the development of LBA-enriched yoghurt, initially, the inoculation level of Acetobacter orientalis (10, 15, 20%) and incubation temperature (27, 30, 33°C) were optimized and later, the lactose oxidase level (10, 20, 30U) and incubation temperature (37, 40, 42°C) were optimized based on the maximum LBA production and sensorial acceptability. Various parameters like pH, acidity, acidification rate, lactose, lactic acid, LBA concentration and microbial count were analysed during incubation. The final product was analysed for sensorial acceptability and whey syneresis. From the first stage, the yoghurt with 20% Acetobacter orientalis inoculation with incubation at 30°C/16h was optimized as this sample had desirable acidity (0.72 %LA), highest LBA concentration (3.62 mg/100g), best overall sensorial acceptability and least whey syneresis. Among the yoghurt with lactose oxidase, the yoghurt with 30U LactoYIELD® addition and incubation at 40°C/8h was optimized as it had highest LBA concentration (16.88 mg/100g), best overall acceptability and least whey syneresis. In the second stage, these two optimized yoghurts were compared with the control yoghurt. The physicochemical, microbiological, rheological, textural, sensorial and microstructure parameters were analysed. The developed samples were comparable to the control sample, except for the presence of sweetness in the LBA-enriched yoghurts and increased hardness for the yoghurt with lactose oxidase. All the yoghurts were acceptable for up to 15 days under refrigerated storage. The cost of developed yoghurts was slightly higher than the control yoghurt. From the in-vitro analysis, it could be seen that the calcium bioavailability of the LBA-enriched yoghurt was significantly higher than the control yoghurt. In-vivo studies showed that the groups with LBA-enriched yoghurt had a 10-12% higher apparent digestibility coefficient compared to the control feed groups. The apparent digestibility coefficient was highest (81.04%) for the yoghurt with lactose oxidase group. From the organ indices, it can be proven that consumption of LBA had no adverse effect on any organs. The bone parameters of the groups fed with LBA-enriched yoghurt were better than the control feed group. Hence based on the above results, it is concluded that LBAenriched yoghurt could be made using Acetobacter orientalis and lactose oxidase, with similar properties compared to the control yoghurt and can improve the calcium bioavailability and bone health upon regular ingestion. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810214195 | |
| dc.language.iso | English | |
| dc.pages | 153 p. | |
| dc.publisher | ICAR-NDRI, KARNAL | |
| dc.sub | Dairy Technology | |
| dc.theme | DAIRY TECHNOLOGY | |
| dc.these.type | Ph.D | |
| dc.title | DEVELOPMENT OF LACTOBIONIC ACID ENRICHED YOGHURT FOR ENHANCED CALCIUM ABSORPTION | |
| dc.type | Thesis |