Search

Shrikhand was prepared by using jamun pulp at 10 per cent, 20 per cent and 30 per cent on the weight basis of chakka with 40 per cent sugar. The main aim of using jamun pulp was to harvest and conserve the medicinal properties of jamun specially antidiabetic and used of a major and cheap source of manganese, calcium, iron, potassium and sodium. It is well known that inclusion of jamun in your diet and it may naturally reduce the amount of sugar in blood. The product obtained was subjected for sensory evaluation by panel of judges. It was observed that the colour and appearance score for treatment T0, T1, T2 and T3 was 7.63, 7.50, 8.00 and 8.50, respectively. Flavour score was 8.13, 8.00, 8.25 and 8.38, respectively. Taste score was 8.13, 7.75, 8.00 and 8.25, respectively. Consistency score was 8.25, 7.75, 7.75 and 7.75, respectively. Overall acceptability scores for sensory was 8.03, 7.75, 8.00 and 8.22, respectively. Sensory parameters of shrikhand i.e. Colour and appearance, flavour, taste and overall acceptability was increased progressively in all treatments but consistency goes on decreased and remain constant for jamun pulp added shrikhand. [ABSTRACT FROM AUTHOR]

The body measurements and body weight of Red Kandhari calves at various stages of growth were studied for both male and female at different locations in the breeding tract. The idea is to obtain the real picture of the breed in the breeding tract. The body measurements play an important role in judging calves and often help in predicting probable value of the calves. Body length and height at withers are the measures of bone growth while chest girth is a measure of development of muscles, bones and fat and it has close relationship with the live weight. [ABSTRACT FROM AUTHOR]

Fermentation of milk with lactic acid bacteria is the most suitable approach to enrich the bioactive peptides in fermented milk products. So in the present study, two sets of fermented milk (lassi) were prepared. The one lassi was prepared using standard Dahi culture NCDC-167(BD4) and the other one was made with the same Dahi culture combined with Lactobacillus acidophilus NCDC-15 as an adjunct culture. The preparation steps i.e. preheat treatment and incubation period were optimized by using response surface methodology to obtain maximum antioxidant activity. Lassi prepared with adjunct culture using optimized conditions showed an antioxidant activity of 0.66 ± 0.01 µM Trolox/mg protein which was significantly higher than that control (0.22 ± 0.01 µM Trolox/mg protein). Out of 59 peptide fragments of β casein fermented by L. acidophilus and 24 peptides from control have been identified by LC-MS/MS. Most of the peptides showed the antioxidant activity. The therapeutic potential of fermented milk products could be improved by increased production of bioactive peptides through controlled fermentation using appropriate proteolytic starter strain. [ABSTRACT FROM AUTHOR]

The development of different types of dairy foods by using various nondairy ingredient like soy flour, soya milk, safflower milk, different fruit juices and dry fruits were tried and accepted by common consumers, is now well documented. Maize (Zea mays) is the major cereal crop in the world use as a staple food. Sweet corn is the species of zea mays containing modified carbohydrates imparting sweetness more than normal maize. In present study the dahi was prepared by using buffalo milk blended with sweet corn milk at different levels i.e. 20%, 30% and 40%. It was also observed that the overall acceptability score for treatment T0, T1, T2 and T3 was 8.09, 7.27, 7.49 and 6.02, respectively. It may therefore, be concluded that the blending of 30 per cent sweet corn milk in buffalo milk for dahi preparation is fairly acceptable, comparatively cheaper and adaptable as far as processing technology is concerned. [ABSTRACT FROM AUTHOR]

The two type milk produced from sweet corn i.e. from un-boil corn i.e. corn milk -1 and sweet corn milk from boil corn i.e. corn milk -2 was prepared by using sweet corn. Recorded the score of sweet corn milk 1&2 the sensory parameters such as colour & appearance score was 6.2 and 8.2, flavour score 7.0 and 7.5, body & texture score was 7.2 and 8.5, test score obtained as 4.5 and 5.0 and overall acceptability score as 6.7 and 7.4 respectively. The consumption of raw sweet corn milk is not acceptable to drink but may be found milk is suitable to blend in buffalo or cow milk for preparation of different milk products. The production cost for l per lit. cost of production of sweet corn milk for corn milk -1 and corn milk -2 was Rs. 13.50 and 14.75, respectively. [ABSTRACT FROM AUTHOR]

The studies on physico-chemical properties of sweet corn milk, two type milk produced from sweet corn i.e. from un-boil corn i.e. corn milk -1 and sweet corn milk from boil corn i.e. corn milk -2 recorded the mean corrected pH meter reading value at 6.12 and 6.08 with the acidity at 0.20 and 0.19. The mean viscosity of sweet corn milk as 1.32 and 1.55 the range between 0.28 to 0.35 in corn milk -1 and in corn milk -2 0.50 to 0.58, respectively. The moisture content in sweet corn milk 1 & 2 mean value was 90.07 and 90.38 with respect to 1.08 and 1.17 fat content observed in corn milk. The protein content was registered 1.93 and 1.25 in corn milk 1&2 respectively lower protein content in sweet corn milk as compared with natural milk. The ash content ranged between 0.55 to 0.62 in corn milk -1 and in corn milk -2 ranges was 0.50 to 0.60, the mean value of ash content in corn milk 1&2 as 0.55 and 0.58 respectively. The total sugar ranged between 6.25 to 6.35 and 5.70 to 5.80, the mean value at 6.30 and 5.75 in corn milk 1&2 respectively. The total solids content in corn milk 1&2 registered the mean value at 9.93 and 9.62 in corn milk. Registered the colloidal stability of corn milk 1&2 measure the colloidal stability in cm with the time interval of 0, 3, 6, 9 and 12 hr, in corn milk -1 C.S was 10.00, 9.00, 8.71, 5.20 and 5.00. And in corn milk -2, C.S was 10.00, 9.50, 9.10, 8.87 and 7.50 at room temperature. And colloidal stability of corn milk 1&2 at refrigerator condition was 10.00, 9.50, 9.00, 8.67, and 7.50 and 10.00, 9.77, 9.60, 9.50 and 9.10 respectively. The heat stability of corn milk -1 was 3 min and 6 min at 600 c respectively and at 1000 c was 2 min and 3 min, respectively. [ABSTRACT FROM AUTHOR]

The present investigation was undertaken with object of studying the standard procedure of preparation of kheer from buffalo milk blended with soy milk and studied for its sensory properties. Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk asT2 (90:10), T3 (80:20) and T4 (70:30) and compared with control sample T1 (100:00) for its sensory properties. The sensory score for overall acceptability of soy kheer of treatments T1 T2, T3 and T4 were 8.53, 8.25, 8.7.46 and 6.40, respectively. It was observed thatKheer prepared by using 20 per cent soy milk secured highest score for overall acceptability (8.25) followed by control sample (8.53) ranked between like very much to like extremely. Blending of soy milk beyond 10 per cent in the blend scored towards lower side by panel of judges. [ABSTRACT FROM AUTHOR]

Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk asT1, (100:00), T2, (90:10). T3, (80:20) and T4 (80:30). It was observed that proximate analysis of the product indicated the increase trend of moisture and protein and titrable acidity contents as the proportion of soy milk increased in the blend. Fat, total sugar, total solids and ash contents of the kheer decreased with addition of soy milk in the blend. The cost of production of soy kheer for treatments T1 T2, T3, and T4 were Rs. 81.04, 76.54, 73.16 and 69.27. respectively. The production cost of treatment T4 (69.27) was comparatively less than treatment T1 (81.04), T2 (76.54) and T3 (73.16). [ABSTRACT FROM AUTHOR]

Utilization of lesser yam (dioscorea esculenta (lour) burk powder as paneer stabilizers is studied to find its suitability on commercial level. It was observed moisture retention, fat, FDM and acidity showed rising trend with increase in the level of stabilizer but the total solids content decreased with increased in the level of stabilizer. The differences in sensory score for these quality attributes due to different treatments were highly significant (P<0.05). The use of stabilizers in paneer making resulted in reduction in the cost of paneer production. [ABSTRACT FROM AUTHOR]

A study was undertaken to find the effect of bhendi gum as stabilizers on the quality and composition of the paneer. Due to the use of stabilizers, moisture retention, fat, FDM and acidity were increased. Within the particular stabilizer group, in general, positive correlation was observed between yield and stabilizer level. The differences in sensory score for these quality attributes due to different treatments were highly significant. Use of Bhendi gum at 0.45 per cent level, yields the paneer of desirable quality at comparatively lower cost. [ABSTRACT FROM AUTHOR]