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Kempanna, C.
- Sensory and Physico-Chemical Attributes of Probiotic Dahi Incorporated with Foxtail Millet [Setaria italica) Flour
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Authors
Affiliations
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University's Regional Campus, Bengaluru-560 024, IN
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University's Regional Campus, Bengaluru-560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 2 (2015), Pagination: 177-183Abstract
An attempt was made to develop probiotic dahi incorporating raw and roasted foxtail millet (Setaria italica) flour at different levels and the effect of incorporation on the sensory and physicochemical attributes were studied. Probiotic dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum (1:1) cultures at 1% level with 1% dahi culture was prepared by incorporation of raw and roasted foxtail millet flours at 0% (control), 1, 2 and 3% levels in standardized cow milk separately. Sensory evaluation of the probiotic dahi prepared with 1% raw and roasted foxtail millet flour incorporation showed maximum sensory scores of 21. 01 and 22.25 respectively, as against control 20.66. Incorporation of raw and roasted millet flour at 1%, in probiotic dahi caused improved firmness and syneresis, increased titratable acidity (% lactic acid) compared to the control sample. Incorporation of millet flours increased the total solid content but did not significantly affect the fat and protein content of the probiotic dahi. Percentage FFA contents of the treatments were statistically significant compared to control.Keywords
Probiotic Dahi, Foxtail Millet, Syneresis, Sensory Evaluation.
References
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- Quality Characteristics of Yoghurt Prepared by Substituting added Skim Milk Powder with Soy Protein Isolate
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Authors
Affiliations
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bangalore-560 024, IN
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bangalore-560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 3 (2011), Pagination: 106-114Abstract
The nutritive quality of soybean protein is the best of those available from plant sources except having deficiency in sulphur containing amino acids when compared to animal protein. Thus many nutritional programmes, sponsored by UNICEF, FAO and WHO have designed to introduce soy milk as a substitute of milk where non-availability of milk, overcome lactose intolerance, milk protein allergy, protein calorie malnutrition, mental retardation and gastroenteritis exist.- Development of Hypotonic Electrolyte Rehydration Drinks from Paneer and Cheese Whey
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Authors
B. P. Pushpa
1,
C. Kempanna
1
Affiliations
1 Department of Dairy Chemistry, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, IN
1 Department of Dairy Chemistry, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 1 (2019), Pagination: 40-47Abstract
In the present study, development of electrolyte drinks from paneer and cheese whey was carried out by enzymatic hydrolysis of lactose to simple sugars and formulating the sugar to salt ratio to meet the World Health Organization (WHO) requirements (245 mOsmol/L) for Oral Rehydration Salt (ORS). Lactose hydrolyzed whey was diluted (1: 2.3 v/v) using potable quality demineralised water to achieve reduction in osmolarity of 75 mOsmol/L. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet Na, K and citrate levels in the resultant whey drink as per WHO requirement. Other additives used in developing hypotonic electrolyte whey drink from lactose hydrolyzed whey systems were sucralose (sweetener), citric acid (acidulant), orange flavour and orange colour. The formulated hypotonic electrolyte whey based drink had significantly higher sensory scores when compared to the scores of two commercial orange flavour ORS drinks. Cheese whey based electrolyte drink was superior over paneer whey based electrolyte drink in sensory characteristics; former drink had better consistency and mouth feel.Keywords
Paneer Whey, Cheese Whey, Osmolarity, Formulation, Rehydration Drink, Electrolyte.References
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