Pub Date : 2019-04-17DOI: 10.33785/IJDS.2019.V72I02.006
V. Jadhav, J. P. Hiremath, S. Kalyankar, C. Khedkar
Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into Chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating filled milk, fruit pulp or probiotics. Safflower seed is rich in essential fatty acid (78% linoleic acid). Safflower milk blended probiotic Shrikhand was developed by using safflower milk, lactic culture, probiotic culture, sugar, powdered safflower petals (colorant) and mango flavour. Among the various levels of safflower milk-cow milk (CM) blends, lactic cultures and probiotic cultures tried in preparation of probiotic dahi, the blends of 30:70 safflower milk-CM, scored the highest. Chakka prepared from optimized probiotic Dahi used for Shrikhand preparation using 40% sugar, 0.1% colour and 500 ppm mango flavour was adjudged the best. Modified Shrikhand showed 12.47, 9.40, 40.70, 63.77 and 1.09% of fat, protein, carbohydrate, total solids and titratable acidity (% LA), respectively. Storage studies at refrigeration temperature (5±1°C) revealed that the product retained acceptability for a period of 21 days.
{"title":"Studies on storage stability of probiotic Shrikhand obtained from safflower (Carthamus tinctorius)-blended milk","authors":"V. Jadhav, J. P. Hiremath, S. Kalyankar, C. Khedkar","doi":"10.33785/IJDS.2019.V72I02.006","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.006","url":null,"abstract":"Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into Chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating filled milk, fruit pulp or probiotics. Safflower seed is rich in essential fatty acid (78% linoleic acid). Safflower milk blended probiotic Shrikhand was developed by using safflower milk, lactic culture, probiotic culture, sugar, powdered safflower petals (colorant) and mango flavour. Among the various levels of safflower milk-cow milk (CM) blends, lactic cultures and probiotic cultures tried in preparation of probiotic dahi, the blends of 30:70 safflower milk-CM, scored the highest. Chakka prepared from optimized probiotic Dahi used for Shrikhand preparation using 40% sugar, 0.1% colour and 500 ppm mango flavour was adjudged the best. Modified Shrikhand showed 12.47, 9.40, 40.70, 63.77 and 1.09% of fat, protein, carbohydrate, total solids and titratable acidity (% LA), respectively. Storage studies at refrigeration temperature (5±1°C) revealed that the product retained acceptability for a period of 21 days.","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126376352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-04-17DOI: 10.33785/IJDS.2019.V72I02.016
M. Manjunatha, Chitranayak, G. Maheshkumar, Khushbu Kumari Anand Ba, D VairatAmita
Antioxidant potential of orange peel powder in ghee was demonstrated. Orange peel powder (1, 1.5 and 2%) was added in to butter and prepared ghee and stored for accelerated storage study at 60±2°C. Ghee with BHA (0.02%) and control (without any additives) were also prepared, stored and analyzed for comparison during the study. Peroxide value and thiobarbuturic acid (TBA) of ghee samples stored at accelerated condition (60°C±2) were analyzed at 4day interval during 16day storage period. Peroxide value and TBA were observed to increase in all the samples with highest in the control. Increase in peroxide value was least in the sample treated with 2% orange peel powder whereas the sample treated with BHA was observed with lowest increase in TBA value. Orange peel powder can be utilized as a source of natural antioxidant for reducing oxidative deterioration in ghee.
{"title":"Antioxidant activity of orange peel powder in ghee at accelerated temperature","authors":"M. Manjunatha, Chitranayak, G. Maheshkumar, Khushbu Kumari Anand Ba, D VairatAmita","doi":"10.33785/IJDS.2019.V72I02.016","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.016","url":null,"abstract":"Antioxidant potential of orange peel powder in ghee was demonstrated. Orange peel powder (1, 1.5 and 2%) was added in to butter and prepared ghee and stored for accelerated storage study at 60±2°C. Ghee with BHA (0.02%) and control (without any additives) were also prepared, stored and analyzed for comparison during the study. Peroxide value and thiobarbuturic acid (TBA) of ghee samples stored at accelerated condition (60°C±2) were analyzed at 4day interval during 16day storage period. Peroxide value and TBA were observed to increase in all the samples with highest in the control. Increase in peroxide value was least in the sample treated with 2% orange peel powder whereas the sample treated with BHA was observed with lowest increase in TBA value. Orange peel powder can be utilized as a source of natural antioxidant for reducing oxidative deterioration in ghee.","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122919050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-04-17DOI: 10.33785/IJDS.2019.V72I02.011
S. Nirwan, J. S. Mehta, Ashok Kumar, Pramod Kumar, Arvind Kumar, Vikramjit Singh
This study was conducted to determine the effects of bypass fat on postpartum reproductive performance in dairy cattle. A total of 40 advance pregnant crossbred dairy cows of 2 to 5 parity were randomly divided into two groups, control (n=10) and treatment (n=30). The control animals were maintained on routine standard feeding schedule. The treatment animals in addition to routine standard feeding schedule, were supplemented orally daily with extra 100 g of bypass fat (Enerfat, Kemin) for about 2 weeks before expected date of calving and continued one week after calving. The level of bypass fat was then increased as per the milk production @ 10 gram per litre of milk produced until 60 days postpartum limiting to maximum of 250 gram/day. Blood samples were collected from each animal at 2 week prior to expected date of calving (-14), day 0, 10, 20 and 30 of calving, for the estimation of various blood biochemical parameters. Gross uterine involution and the interval from calving to first estrus occurrence were recorded. Bypass supplementation non-significantly reduce uterine involution time and time from calving to first postpartum observed estrus. Peripartum bypass fat supplementation significantly (P<0.05) increased serum glucose and total cholesterol but significantly (P<0.05) decreased serum (non-esterified fatty acids) NEFA level.
{"title":"Effects of bypass fat on postpartum reproductive performance in dairy cattle","authors":"S. Nirwan, J. S. Mehta, Ashok Kumar, Pramod Kumar, Arvind Kumar, Vikramjit Singh","doi":"10.33785/IJDS.2019.V72I02.011","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.011","url":null,"abstract":"This study was conducted to determine the effects of bypass fat on postpartum reproductive performance in dairy cattle. A total of 40 advance pregnant crossbred dairy cows of 2 to 5 parity were randomly divided into two groups, control (n=10) and treatment (n=30). The control animals were maintained on routine standard feeding schedule. The treatment animals in addition to routine standard feeding schedule, were supplemented orally daily with extra 100 g of bypass fat (Enerfat, Kemin) for about 2 weeks before expected date of calving and continued one week after calving. The level of bypass fat was then increased as per the milk production @ 10 gram per litre of milk produced until 60 days postpartum limiting to maximum of 250 gram/day. Blood samples were collected from each animal at 2 week prior to expected date of calving (-14), day 0, 10, 20 and 30 of calving, for the estimation of various blood biochemical parameters. Gross uterine involution and the interval from calving to first estrus occurrence were recorded. Bypass supplementation non-significantly reduce uterine involution time and time from calving to first postpartum observed estrus. Peripartum bypass fat supplementation significantly (P<0.05) increased serum glucose and total cholesterol but significantly (P<0.05) decreased serum (non-esterified fatty acids) NEFA level.","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113984795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-04-17DOI: 10.33785/IJDS.2019.V72I02.003
Arvind, R. Singh, S. Pandhi
Among the indigenous dairy products, khoa and khoa based milk sweets have served as a good means of conserving and safeguarding surplus milk solids. Milk cake is the most popular heat desiccated milk based sweet which is characterized by its well-defined grainy texture and pronounced caramel flavor. In the present study, an attempt was made to develop a low-calorie milk cake with the incorporation of artificial sweetener and fat replacer in the milk using Response Surface Methodology and also, to study various physiochemical parameters of the optimized product. An RSM experiment was conducted with three variables viz., Milk Fat (1.0-3.0%), Aspartame (0.3-0.5%) and Gum Acacia (0.3-1.0%). The average value of proximate chemical analysis of fat, protein, added sugar, moisture and ash was 5.30%, 17.31%, 0.00%, 17.23%, and 2.37% respectively. Results showed that the level of fat and carbohydrate was decreased drastically, and helped in reducing the calorific value of milk cake. The energy value of low-calorie milk cake was reduced about half of the market milk cake as the energy value of low-calorie milk cake was 3.782 kcal/gm and market milk cake was 6.335 kcal/gm.
{"title":"Process optimization for development of low-calorie milk cake","authors":"Arvind, R. Singh, S. Pandhi","doi":"10.33785/IJDS.2019.V72I02.003","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.003","url":null,"abstract":"Among the indigenous dairy products, khoa and khoa based milk sweets have served as a good means of conserving and safeguarding surplus milk solids. Milk cake is the most popular heat desiccated milk based sweet which is characterized by its well-defined grainy texture and pronounced caramel flavor. In the present study, an attempt was made to develop a low-calorie milk cake with the incorporation of artificial sweetener and fat replacer in the milk using Response Surface Methodology and also, to study various physiochemical parameters of the optimized product. An RSM experiment was conducted with three variables viz., Milk Fat (1.0-3.0%), Aspartame (0.3-0.5%) and Gum Acacia (0.3-1.0%). The average value of proximate chemical analysis of fat, protein, added sugar, moisture and ash was 5.30%, 17.31%, 0.00%, 17.23%, and 2.37% respectively. Results showed that the level of fat and carbohydrate was decreased drastically, and helped in reducing the calorific value of milk cake. The energy value of low-calorie milk cake was reduced about half of the market milk cake as the energy value of low-calorie milk cake was 3.782 kcal/gm and market milk cake was 6.335 kcal/gm.","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134183818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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