Pub Date : 2023-01-01DOI: 10.33785/ijds.2023.v76i04.007
Shifa Sanofer Khair K M, G Sujatha, Rita Narayanan
This study is aimed to investigate and compare the physicochemical and sensory quality parameters which are associated with the freshness of the developed Custard apple juice milk beverage (CAJMB) subjected to cold plasma (CP)technology. The developed beverage was subjected to CP generated from two different configurations of Dielectric Barrier Discharge plasma (DBD) viz., High Voltage Atmospheric Cold Barrier Discharge plasma system (HV ACBD plasma system)and High Voltage Cold Barrier Discharge (HVCBD) Plasma torch/Gun using Argon gas. The treatments were performed for different processing times (2 & 3 min) at an applied voltage gradient of 35 kV and 30 kV respectively. The treatments did not have any potential change in the sensorial quality attributes evaluated immediately after processing compared to untreated control sample. However, a noteworthy difference was observed in pH and titratable acidity after processing, directly proportional to increase in treatment conditions concerning voltage and processing time. The pH and acidity at defined intervals during storage showed a slow rate of reduction as compared to the control. In the control sample levels of pH and acidity reached to an unacceptable range in 3 to 5 days of storage, due to the formation of lactic acid by subsequent microbial growth. Whereas, CP treated sample using HV ACBD plasma system at35kV for 3min exhibited promising results among other treatments and remained stable at refrigerated condition, with pH and acidity levels within the expected acceptable range for 9 to 10 days of storage.
{"title":"Effect of cold plasma on the quality parameters of custard apple juice milk beverage","authors":"Shifa Sanofer Khair K M, G Sujatha, Rita Narayanan","doi":"10.33785/ijds.2023.v76i04.007","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i04.007","url":null,"abstract":"This study is aimed to investigate and compare the physicochemical and sensory quality parameters which are associated with the freshness of the developed Custard apple juice milk beverage (CAJMB) subjected to cold plasma (CP)technology. The developed beverage was subjected to CP generated from two different configurations of Dielectric Barrier Discharge plasma (DBD) viz., High Voltage Atmospheric Cold Barrier Discharge plasma system (HV ACBD plasma system)and High Voltage Cold Barrier Discharge (HVCBD) Plasma torch/Gun using Argon gas. The treatments were performed for different processing times (2 & 3 min) at an applied voltage gradient of 35 kV and 30 kV respectively. The treatments did not have any potential change in the sensorial quality attributes evaluated immediately after processing compared to untreated control sample. However, a noteworthy difference was observed in pH and titratable acidity after processing, directly proportional to increase in treatment conditions concerning voltage and processing time. The pH and acidity at defined intervals during storage showed a slow rate of reduction as compared to the control. In the control sample levels of pH and acidity reached to an unacceptable range in 3 to 5 days of storage, due to the formation of lactic acid by subsequent microbial growth. Whereas, CP treated sample using HV ACBD plasma system at35kV for 3min exhibited promising results among other treatments and remained stable at refrigerated condition, with pH and acidity levels within the expected acceptable range for 9 to 10 days of storage.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699904","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 : 2023-01-01DOI: 10.33785/ijds.2023.v76i04.004
Jayanth KJ, Mahesh Kumar G, Rajunaik B, CT Ramachandra, M Manjunatha, Arun Kumar H
The idea of utilizing a micro-perforated PTFE(polytetrafluoroethylene) mould to manufacture paneer, cheese, and tofu was conceived and mould was designed, developed and tested. The micro-perforated PTFE mould is intended to work at temperature 65 to 110ºC, 200 kPa inside pressure. This new generation pressing mould contains micro perforations of 300μmdiameter which are drilled using advanced high precision 4 and 3axis CNC machines. There will be failure (due to induced hoop stress) in the mould when Von Mises(equivalent) stress generated is more than yield stress of virgin PTFE (30 MPa). Wall thickness of mould was optimized by Finite Element Analysis (FEA) by hyper tetrahedron meshing using ANSYS- 22. The results obtained from stress analysis were expressed as Von Mises stress, deformation and factor of safety. A design software developed by ASME was employed to validate shell thickness. The model prediction was shown to be in good agreement with the analytical calculation. Micro-perforated PTFE mould was fabricated as per FDA, c-GMP standards from 6.00 mm thick virgin PTFE material. The FEA resulted in Von Mises Stress of 14.7 MPa, deformation of 2.1535×10-10 m and factor of safety of 2.04. The working drawings were developed and actual fabrication was carried out adopting the prescribed sanitary standards. Satisfactory production of paneer was carried out in the newly designed and developed PTFE paneer mould resulted in excellent quality product.
{"title":"Design of micro-perforated PTFE mould for manufacture of Paneer,Cheese and Tofu using finite element analysis","authors":"Jayanth KJ, Mahesh Kumar G, Rajunaik B, CT Ramachandra, M Manjunatha, Arun Kumar H","doi":"10.33785/ijds.2023.v76i04.004","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i04.004","url":null,"abstract":"The idea of utilizing a micro-perforated PTFE(polytetrafluoroethylene) mould to manufacture paneer, cheese, and tofu was conceived and mould was designed, developed and tested. The micro-perforated PTFE mould is intended to work at temperature 65 to 110ºC, 200 kPa inside pressure. This new generation pressing mould contains micro perforations of 300μmdiameter which are drilled using advanced high precision 4 and 3axis CNC machines. There will be failure (due to induced hoop stress) in the mould when Von Mises(equivalent) stress generated is more than yield stress of virgin PTFE (30 MPa). Wall thickness of mould was optimized by Finite Element Analysis (FEA) by hyper tetrahedron meshing using ANSYS- 22. The results obtained from stress analysis were expressed as Von Mises stress, deformation and factor of safety. A design software developed by ASME was employed to validate shell thickness. The model prediction was shown to be in good agreement with the analytical calculation. Micro-perforated PTFE mould was fabricated as per FDA, c-GMP standards from 6.00 mm thick virgin PTFE material. The FEA resulted in Von Mises Stress of 14.7 MPa, deformation of 2.1535×10-10 m and factor of safety of 2.04. The working drawings were developed and actual fabrication was carried out adopting the prescribed sanitary standards. Satisfactory production of paneer was carried out in the newly designed and developed PTFE paneer mould resulted in excellent quality product.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"131 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699910","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 : 2023-01-01DOI: 10.33785/ijds.2023.v76i03.001
K. K. _Darani, M. Jahadi, A. Tripathi, Alisha Nandan, Veena Paul, Adrija Chakraborty, Tarun Verma, A. Agarwal
A staple food in many regions of the world, especially in the arid and semi-arid regions, is camel’s milk. Health-promoting ingredients found in camel’s milk include lactoferrin, zinc, lactoactive peptides, and mono- and polyunsaturated fatty acids. Some significant human ailments, such as TB, asthma, gastrointestinal disorders, and jaundice, may be treated with the use of these drugs. Compared to cow’s milk, camel’s milk has amore varied composition. In camels, nutrition, breed, age, and lactation stage have a greater impact on milk composition. The percentage of components in camel’s milk varies greatlydepending on the region and season. These whey proteins have distinctive qualities, such as physical, chemical, physiological, functional, and technical traits that are advantageous in the food application, in addition to their high nutritional value. Camel’s milk proteins are hydrolyzed to create bioactive peptides, which have an impact on the body’s primary organ systems and provide them physiological activities. The antidiabetic, antibacterial, antioxidant, and anti-cholesterol properties of camel milk are highlighted in this article
{"title":"Probiotic dairy dessert from camel milk – A review","authors":"K. K. _Darani, M. Jahadi, A. Tripathi, Alisha Nandan, Veena Paul, Adrija Chakraborty, Tarun Verma, A. Agarwal","doi":"10.33785/ijds.2023.v76i03.001","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i03.001","url":null,"abstract":"A staple food in many regions of the world, especially in the arid and semi-arid regions, is camel’s milk. Health-promoting ingredients found in camel’s milk include lactoferrin, zinc, lactoactive peptides, and mono- and polyunsaturated fatty acids. Some significant human ailments, such as TB, asthma, gastrointestinal disorders, and jaundice, may be treated with the use of these drugs. Compared to cow’s milk, camel’s milk has amore varied composition. In camels, nutrition, breed, age, and lactation stage have a greater impact on milk composition. The percentage of components in camel’s milk varies greatlydepending on the region and season. These whey proteins have distinctive qualities, such as physical, chemical, physiological, functional, and technical traits that are advantageous in the food application, in addition to their high nutritional value. Camel’s milk proteins are hydrolyzed to create bioactive peptides, which have an impact on the body’s primary organ systems and provide them physiological activities. The antidiabetic, antibacterial, antioxidant, and anti-cholesterol properties of camel milk are highlighted in this article","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"1 1","pages":""},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69687324","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 : 2023-01-01DOI: 10.33785/ijds.2023.v76i04.003
Yogeshkumar V. Vekariya, Sunil M. Patel, Mital R Kathiriya
The present study was conducted with an aim to check the improvement in raw milk quality at farm level by novel milk cooling system. Bulk milk cooler was taken as control. Optimization of different precooling temperatures viz., 30°C, 20°C,10°C and 4°C in novel milk cooling system was carried out based on microbial and physicochemical tests. The raw milk samples were stored at 4°C and analyzed at an interval of 24 h for 72 h. A significant (p<0.05) reduction in the aerobic plate count and psychrotrophic count was observed when precooling temperature was decreased from 30°C to 10°C whereas non-significant difference was observed when precooled at 10°C and4°C. The aerobic plate count and psychrotrophic counts of the raw milk samples ranged from 5.02±0.16 log CFU/ml to 6.87±0.17log CFU/ml and 1.71±0.13 log CFU/ml to 3.54±0.17 log CFU/ml, respectively throughout the storage period. Whereas, pH and titratable acidity of cow’s milk samples ranged from 6.71±0.04 to6.56±0.08 and 0.14±0.01%LA to 0.16±0.02%LA, respectively throughout the storage period. pH and titratable acidity of all milk samples during storage at 4°C for 72 h remained non-significant. Among the treatments, raw milk precooled at 10°Cand 4°C showed lower aerobic plate count and psychrotrophic count with non-significant difference, hence, precooling of raw milk was optimized to 10°C. The better quality of raw milk can be obtained at reduced operating expenses using such novel milk cooling system. The farmers can earn higher incentives from superior quality of raw milk
{"title":"Improvement in quality of cow’s raw milk using novel on-farm milk cooling system","authors":"Yogeshkumar V. Vekariya, Sunil M. Patel, Mital R Kathiriya","doi":"10.33785/ijds.2023.v76i04.003","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i04.003","url":null,"abstract":"The present study was conducted with an aim to check the improvement in raw milk quality at farm level by novel milk cooling system. Bulk milk cooler was taken as control. Optimization of different precooling temperatures viz., 30°C, 20°C,10°C and 4°C in novel milk cooling system was carried out based on microbial and physicochemical tests. The raw milk samples were stored at 4°C and analyzed at an interval of 24 h for 72 h. A significant (p<0.05) reduction in the aerobic plate count and psychrotrophic count was observed when precooling temperature was decreased from 30°C to 10°C whereas non-significant difference was observed when precooled at 10°C and4°C. The aerobic plate count and psychrotrophic counts of the raw milk samples ranged from 5.02±0.16 log CFU/ml to 6.87±0.17log CFU/ml and 1.71±0.13 log CFU/ml to 3.54±0.17 log CFU/ml, respectively throughout the storage period. Whereas, pH and titratable acidity of cow’s milk samples ranged from 6.71±0.04 to6.56±0.08 and 0.14±0.01%LA to 0.16±0.02%LA, respectively throughout the storage period. pH and titratable acidity of all milk samples during storage at 4°C for 72 h remained non-significant. Among the treatments, raw milk precooled at 10°Cand 4°C showed lower aerobic plate count and psychrotrophic count with non-significant difference, hence, precooling of raw milk was optimized to 10°C. The better quality of raw milk can be obtained at reduced operating expenses using such novel milk cooling system. The farmers can earn higher incentives from superior quality of raw milk","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699906","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}
Utilization of agriculture waste as food additives increased significantly due to their potential health and nutritional attributes. Tomato crop is widely grown across the globe and generates large amount of waste in the form of tomato pomace during the processing of tomato. Dried tomato pomace has a higher shelf-life and easier for food fortification. Lassi is a traditional Indian dairy product consumed as a refreshing beverage during summer. Considering the various health and nutritional benefits of tomato pomace present study was undertaken to supplement tomato pomace in lassi. Tomato pomace powder (TPP) was prepared by tray drying at 55-60 °C for 16-18hrs. Pomace had 16.70% protein, 57.53% crude fibre, and 49.80%2, 2 diphenyl-1-picryl hydroxyl (DPPH) inhibition activity, 311.7mg gallic acid equivalents (GAE)/100g total phenolic content(TPC). Supplementation of tomato pomace was done at different rates of 0.5, 1.0, 1.5, and 2.0% (w/v) of milk during the heating of milk. 1% tomato pomace added lassi had a better sensory score and physico-chemical properties with an overall acceptability score of 7.5. In, addition 1 % tomato pomace lassi had 2.53% fat,2.67% protein, 18.81% total solids, 0.66% ash, 21.81% DPPH inhibition antioxidant activity and 12.37 mg GAE/100 g. Tomato pomace powder added lassi was found stable up to 12 days of storage study while the control sample (without tomato pomace)was unacceptable after 9 days of storage. Lassi supplemented with tomato pomace rich in fibre and antioxidant activity. Utilization of tomato pomace in lassi fortification can be better alternative for tomato processor as lassi consumed very large segment of population.
{"title":"Supplementation of tomato pomace in lassi (a traditional Indian dairy product)and its effects on physico-chemical, functional attributes and shelf-life of lassi","authors":"Tikesh Kumar, Sunil Meena, Dinesh Chandra Rai, Raj Kumar Duary","doi":"10.33785/ijds.2023.v76i04.001","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i04.001","url":null,"abstract":"Utilization of agriculture waste as food additives increased significantly due to their potential health and nutritional attributes. Tomato crop is widely grown across the globe and generates large amount of waste in the form of tomato pomace during the processing of tomato. Dried tomato pomace has a higher shelf-life and easier for food fortification. Lassi is a traditional Indian dairy product consumed as a refreshing beverage during summer. Considering the various health and nutritional benefits of tomato pomace present study was undertaken to supplement tomato pomace in lassi. Tomato pomace powder (TPP) was prepared by tray drying at 55-60 °C for 16-18hrs. Pomace had 16.70% protein, 57.53% crude fibre, and 49.80%2, 2 diphenyl-1-picryl hydroxyl (DPPH) inhibition activity, 311.7mg gallic acid equivalents (GAE)/100g total phenolic content(TPC). Supplementation of tomato pomace was done at different rates of 0.5, 1.0, 1.5, and 2.0% (w/v) of milk during the heating of milk. 1% tomato pomace added lassi had a better sensory score and physico-chemical properties with an overall acceptability score of 7.5. In, addition 1 % tomato pomace lassi had 2.53% fat,2.67% protein, 18.81% total solids, 0.66% ash, 21.81% DPPH inhibition antioxidant activity and 12.37 mg GAE/100 g. Tomato pomace powder added lassi was found stable up to 12 days of storage study while the control sample (without tomato pomace)was unacceptable after 9 days of storage. Lassi supplemented with tomato pomace rich in fibre and antioxidant activity. Utilization of tomato pomace in lassi fortification can be better alternative for tomato processor as lassi consumed very large segment of population.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699902","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 : 2023-01-01DOI: 10.33785/ijds.2023.v76i04.006
Robin Kaura, Amandeep Sharma, Pranav Kumar Singh, Rajpreet Kaur Goraya
The aim of the work is to investigate the relationship between the instrument and sensory data. Paneer samples from thirty-five manufacturers were evaluated for quality of paneer using texture analyser and perceived sensations through sensory evaluation. The modified sensory scorecard can distinguish the samples well. The correlation between sensory attributes and instrumental parameters was obtained by using Principal component analysis and Pearson correlation analysis. The correlation data showed poor correlation between instrumental parameters and sensory attributes (flavour, body and texture, colour and appearance, and overall acceptability). Instrumental techniques have potential to replace sensory analysis.
{"title":"Applying sensory and instrumental techniques to evaluate the texture of Paneer(an Indian variety of cheese)","authors":"Robin Kaura, Amandeep Sharma, Pranav Kumar Singh, Rajpreet Kaur Goraya","doi":"10.33785/ijds.2023.v76i04.006","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i04.006","url":null,"abstract":"The aim of the work is to investigate the relationship between the instrument and sensory data. Paneer samples from thirty-five manufacturers were evaluated for quality of paneer using texture analyser and perceived sensations through sensory evaluation. The modified sensory scorecard can distinguish the samples well. The correlation between sensory attributes and instrumental parameters was obtained by using Principal component analysis and Pearson correlation analysis. The correlation data showed poor correlation between instrumental parameters and sensory attributes (flavour, body and texture, colour and appearance, and overall acceptability). Instrumental techniques have potential to replace sensory analysis.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699907","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 : 2023-01-01DOI: 10.33785/ijds.2023.v76i04.002
Viren Savaliya, Kunal Kumar Ahuja, Ankitkumar J. Thesiya, Tanmay Hazra
Shrikhand is a semi-soft, pleasant sweetish-sour, whole milk fermented product popular in the western parts of the India and is prepared by mixing chakka with sugar, cream and other ingredients. Levels of milk fat content, sugar: honey ratio and ginger juice concentration were optimized using central composite rotatable design of response surface methodology. Optimized formulation of ginger-honey shrikhand contained 3.16% milk fat, 79.61 sugar: honey ratio (i.e. 20.39 % sugar replaced with honey) and 3.79 % ginger juice concentration (on chakka basis) and gave an overall acceptability score of 8.07 ± 0.06 on a9-point hedonic scale. Ginger-honey shrikhand samples packed in polystyrene cups remained acceptable on 30th day of storage at 7 ± 1 °C with overall acceptability score of 7.83 ± 0.06. Responses from 90 consumers indicated wide acceptability of ginger-honey shrikhand among consumers with mean overall liking score of8.25 on 9-point hedonic scale.
{"title":"Development and evaluation of ginger-honey shrikhand – a fermented sweet delicacy","authors":"Viren Savaliya, Kunal Kumar Ahuja, Ankitkumar J. Thesiya, Tanmay Hazra","doi":"10.33785/ijds.2023.v76i04.002","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i04.002","url":null,"abstract":"Shrikhand is a semi-soft, pleasant sweetish-sour, whole milk fermented product popular in the western parts of the India and is prepared by mixing chakka with sugar, cream and other ingredients. Levels of milk fat content, sugar: honey ratio and ginger juice concentration were optimized using central composite rotatable design of response surface methodology. Optimized formulation of ginger-honey shrikhand contained 3.16% milk fat, 79.61 sugar: honey ratio (i.e. 20.39 % sugar replaced with honey) and 3.79 % ginger juice concentration (on chakka basis) and gave an overall acceptability score of 8.07 ± 0.06 on a9-point hedonic scale. Ginger-honey shrikhand samples packed in polystyrene cups remained acceptable on 30th day of storage at 7 ± 1 °C with overall acceptability score of 7.83 ± 0.06. Responses from 90 consumers indicated wide acceptability of ginger-honey shrikhand among consumers with mean overall liking score of8.25 on 9-point hedonic scale.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699903","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 : 2023-01-01DOI: 10.33785/ijds.2023.v76i04.005
Ansalna Ali, Radha K, Sathian CT, Gleeja VL
Functional herbal yoghurt was developed by incorporating Hibiscus rosa sinensis flower extract at one and two per cent levels. The developed yoghurt was evaluated for physico - chemical parameters, anti-oxidant activity and sensory qualities. Incorporation of hibiscus has significantly increased the anti-oxidant activity. The antioxidant activity of control yoghurt and yoghurt incorporated with one and two per centhibiscus flower extract were 14.4±0.66, 19.78±0.66 and 36.32±0.66per cent respectively. The titratable acidity increased with respect to the increase in concentration of hibiscus extract and period of storage. There was a significant increase in total solids content in yoghurt incorporated with two per cent hibiscus extract. Hibiscus incorporation had also increased the syneresis percentage of yoghurt. Calcium and Iron content of yoghurt increased significantly in hibiscus incorporated yoghurt. Control yoghurt had 88.97±1.56 and 1.14 ±0.01 mg/100 g of calcium and of iron respectively. Yoghurt incorporated with one and two percent hibiscus extract had 124.88±1.67 and 224.8±1.93 mg/100 g of calcium and 1.43 ±0.01 and 1.92 ±0.01mg/100 g of iron respectively. No significant difference was observed in the fat percentage of yoghurt incorporated with hibiscus. Sensory quality of yoghurt was not altered significantly due to the incorporation of hibiscus flower extract. The study revealed that hibiscus flower extract can be incorporated into yoghurt to improve the anti- oxidant property, calcium and iron content of yoghurt without affecting the sensory qualities.
{"title":"Anti-oxidant activity of functional yoghurt incorporated with Hibiscus rosasinensis flower extract","authors":"Ansalna Ali, Radha K, Sathian CT, Gleeja VL","doi":"10.33785/ijds.2023.v76i04.005","DOIUrl":"https://doi.org/10.33785/ijds.2023.v76i04.005","url":null,"abstract":"Functional herbal yoghurt was developed by incorporating Hibiscus rosa sinensis flower extract at one and two per cent levels. The developed yoghurt was evaluated for physico - chemical parameters, anti-oxidant activity and sensory qualities. Incorporation of hibiscus has significantly increased the anti-oxidant activity. The antioxidant activity of control yoghurt and yoghurt incorporated with one and two per centhibiscus flower extract were 14.4±0.66, 19.78±0.66 and 36.32±0.66per cent respectively. The titratable acidity increased with respect to the increase in concentration of hibiscus extract and period of storage. There was a significant increase in total solids content in yoghurt incorporated with two per cent hibiscus extract. Hibiscus incorporation had also increased the syneresis percentage of yoghurt. Calcium and Iron content of yoghurt increased significantly in hibiscus incorporated yoghurt. Control yoghurt had 88.97±1.56 and 1.14 ±0.01 mg/100 g of calcium and of iron respectively. Yoghurt incorporated with one and two percent hibiscus extract had 124.88±1.67 and 224.8±1.93 mg/100 g of calcium and 1.43 ±0.01 and 1.92 ±0.01mg/100 g of iron respectively. No significant difference was observed in the fat percentage of yoghurt incorporated with hibiscus. Sensory quality of yoghurt was not altered significantly due to the incorporation of hibiscus flower extract. The study revealed that hibiscus flower extract can be incorporated into yoghurt to improve the anti- oxidant property, calcium and iron content of yoghurt without affecting the sensory qualities.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699905","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.012
M. Kaur, Naresh Singla
Using data of various rounds of Agricultural Census, the study has revealed that rural inequalities are largely attributed to disparities in ownership of land leading to unequal distribution of income. Land inequalities during various rounds among various farmer categories have remained almost constant with minor fluctuations, whereas inequalities in ownership of various livestock such as cattle, buffalo, horse and pony have reduced drastically. The extent of land inequalties is also found to be much larger than livestock inequalties. Small size of operated area among marginal and small cultivators is compensated by ownership of cattle and buffalo, which helps to mitigate inequalities caused by land. The study concludes that government policies should be targeted at strengthening sustained development of livestock activities, which can go a long way in mitigating land inequalities and removing agrarian distress.
{"title":"Does livestock help in compensating land inequalities in rural India: Evidencesfrom agricultural census?","authors":"M. Kaur, Naresh Singla","doi":"10.33785/ijds.2022.v75i04.012","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.012","url":null,"abstract":"Using data of various rounds of Agricultural Census, the study has revealed that rural inequalities are largely attributed to disparities in ownership of land leading to unequal distribution of income. Land inequalities during various rounds among various farmer categories have remained almost constant with minor fluctuations, whereas inequalities in ownership of various livestock such as cattle, buffalo, horse and pony have reduced drastically. The extent of land inequalties is also found to be much larger than livestock inequalties. Small size of operated area among marginal and small cultivators is compensated by ownership of cattle and buffalo, which helps to mitigate inequalities caused by land. The study concludes that government policies should be targeted at strengthening sustained development of livestock activities, which can go a long way in mitigating land inequalities and removing agrarian distress.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46076959","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.006
M. Vasundhara, Amrita Poonia
Quinoa has high nutritional value and rich source of lipids, proteins, vitamins, fibre, minerals and magnificent balance of amino acids. The major objective of this study was to develop high protein and sugar free ice cream incorporated with malted quinoa flour. The standard method of ice cream preparation was followed with incorporation of 10, 15 and 20 per cent malted quinoa flour during homogenization. Addition of more than 20 per cent quinoa flour in ice-cream imparts increased raw flavour, hardness and viscosity. Based on organoleptic evaluation, ice cream prepared with 15 per cent malted quinoa flour was accepted as optimized with higher values of acceptance for colour, flavor, texture and overall acceptability. Â The physico- chemical composition of optimized ice cream observed were 10.50 ± 0.08 % fat, 4.21 ± 0.08 % protein, 14.01 ± 0.05 % carbohydrates, 37.92 ± 0.39 % total solids, 1.84 ± 0.25 % crude fibre, 16.91 ± 0.02(mg/ml) total phenolic content and 66.25 ± 2.53 (mg/ml) antioxidants. During storage period some of the sensory attributes, physico-chemical, bio-active compounds and microbiological count of the quinoa ice-cream and the control sample was analysed after every 5th day for 35 days. At the end of the storage period, anti-oxidant, over run, melting resistance and pH decreased but acidity increased slightly.
{"title":"Process optimization for the development of quinoa based sugar free ice-cream","authors":"M. Vasundhara, Amrita Poonia","doi":"10.33785/ijds.2022.v75i04.006","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.006","url":null,"abstract":"Quinoa has high nutritional value and rich source of lipids, proteins, vitamins, fibre, minerals and magnificent balance of amino acids. The major objective of this study was to develop high protein and sugar free ice cream incorporated with malted quinoa flour. The standard method of ice cream preparation was followed with incorporation of 10, 15 and 20 per cent malted quinoa flour during homogenization. Addition of more than 20 per cent quinoa flour in ice-cream imparts increased raw flavour, hardness and viscosity. Based on organoleptic evaluation, ice cream prepared with 15 per cent malted quinoa flour was accepted as optimized with higher values of acceptance for colour, flavor, texture and overall acceptability. Â The physico- chemical composition of optimized ice cream observed were 10.50 ± 0.08 % fat, 4.21 ± 0.08 % protein, 14.01 ± 0.05 % carbohydrates, 37.92 ± 0.39 % total solids, 1.84 ± 0.25 % crude fibre, 16.91 ± 0.02(mg/ml) total phenolic content and 66.25 ± 2.53 (mg/ml) antioxidants. During storage period some of the sensory attributes, physico-chemical, bio-active compounds and microbiological count of the quinoa ice-cream and the control sample was analysed after every 5th day for 35 days. At the end of the storage period, anti-oxidant, over run, melting resistance and pH decreased but acidity increased slightly.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41334145","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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