Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Panjikkaran, Seeja Thomachan
- Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content
Abstract Views :286 |
PDF Views:1
Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
Minimol Janaki Saifudheen
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 249-257Abstract
A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.
Keywords
Cocoa Beans, Fermentation, Drying Methods, Free Fatty Acids.
References
- Beckett, S.T. Industrial Chocolate Manufacture and Use, second ed. Blackie Academic and Professional, Glasgow, UK. 1994.
- Ardhana, M.M. and Fleet, G.H. The microbial ecology of cocoa bean fermentations in Indonesia. Int. J. Fd. Micro., 2003, 86, 87-99.
- Hii, C.L., Law, C.L. and Cloke, M. Modeling using a new thin layer drying model and product quality of cocoa. J. Fd. Eng., 2008, 90, 191-198.
- Amma, S.P.K., Nair, V., Lalithabai, E.K., Mallika, V.K., Minimol, J.S. and Abraham, K. Cocoa in India. Kerala Agricultural University, Thrissur. 2009, 72.
- Tafuri, A., Ferracane, R. and Ritieni, A. Ochratoxin: A in Italian marketed cocoa products. Fd. chem., 2004, 88, 487-494.
- Guehi, T.S., Dingkuhn, M. and Cros, E. Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. Af. J. Agri. Res., 2008, 3, 174-179.
- A.O.A.C. Official and Tentative Methods of Analysis (13th Ed.). Association of Official Analytical Chemists. Washington D.C. 1980. 1018p.
- Sadasivam, S. and Manickam, A. Biochemical Methods (2nd Ed.). New Age International private limited, New Delhi and Tamil Nadu Agricultural University, Coimbatore.1997, 254p.
- Sunilkumar, K., Pushpalatha, P.B. and Amma, P.K. Quality of cocoa beans in small scale processing as influenced by methods of drying season. Environ. Ecol., 2008, 26, 1001-1005.
- Abd, O., Jeeven, S., Karrupan and Syed, M.A. The Correlation between lipase activity and the production of fatty acids of PBC cocoa clone. Pertanika J. Sci. Technol., 1998, 6, 55-58.
- Afoakwa, E.O., Budu, A.S., Brown, H.M., Takrama, J.F. and Akomanyi, E. Changes in biochemical and physico-chemical qualities during drying of pulp pre conditioned and fermented cocoa (Theobroma cacao) beans. J. Nutr. Health. Fd. Sci., 2014, 8, 6-8.
- Pacific Horticultural and Agricultural Market Access (PHAMA).Program On-farm trials for proven cocoa fermentation and drying method. 2008.
- Fagunwa, A.O., Koya, O.A. and Faborode, M.O. Development of an intermittent solar dryer for cocoa beans. Agricultural Engineering International: the CIGR Ejournal. Manuscript number 1292. 2009. Vol. XI.
- Deusl, V.L., Silva1, M.B.C., Maciel, L.F., Rodrigues, L.C., Miranda, E,Y., Hirooka, S.E., Ferreira, S.E. and Bispo, E.S. Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A. Fd. Sci. Technol. Campinas, Ahead of Print.
- Physico Chemical Properties of Chocolates and its Variability with Process Conditions
Abstract Views :336 |
PDF Views:1
Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
P. R. Remya
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 1 (2020), Pagination: 73-87Abstract
Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.Keywords
Cocoa, Chocolate, Tempering, Conching, Sensory Evaluation, Free Fatty Acid.References
- Jonfia, E. W. A. and Navarro, S. Fat content and free fatty acid level of cocoa beans (Theobroma cocoa) relative to fermentation and storage periods. Proceedings of the 10th International Conference on Controlled Atmosphere and Fumigation in Stored Products. CAF Permanent Committee Secretariat, Winnipeg, Canada. 2010. 58-61.
- Cidell, J.L and Alberts, H.C. Constructing quality: the multinational histories of chocolate. Geoforum., 2006, 37, 999-1007.
- Bolenz, S., Thiessenhusen, T. and Schapem, R. Fast conching for milk chocolate. Eur. Fd. Res. Technol., 2003, 218, 62-67.
- Yates, P. Formulation of chocolate for industrial applications. In Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products, Wood head Publishing. 2009, 29-52.
- Smith, K. Ingredient preparation: the science of tempering. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. 2009, 313-343.
- A.O.A.C. Official and Tentative Methods of Analysis (13th Ed.). Association of Official Analytical Chemists. Washington D.C.1980 1018p
- Alvarez, D.J., Cooper, K.A., Campos-Gimenez, E., Nagy, K., Donovan, J.L. and Williamson, G. Rapid reverse- phase ultra- performance liquid chromatography analysis of the major cocoa polyphenols and inter relationship of their concentration in chocolates. J. Agric. Fd. Chem., 2010, 55, 2841-2847.
- Ranganna, S. Manual of Analysis of Fruits and Vegetable Products. Tata McGraw Hill Publishing Co. Ltd, New Delhi.1986, 1-13 p.
- Sadasivam, S. and Manickam, A. Biochemical Methods (2nd Ed.). New Age International private limited, New Delhi and Tamil Nadu Agricultural University, Coimbatore. 1997, 254p.
- Perkin-Elmer. Analytical Methods for Atomic Spectrophotometry. Perkin-Elmer Corporation, USA.1982. 114 p.
- Jellinek, G. Sensory Evaluation of Food: Theory and Practice. Ellis Horwood, Chichester, England. 1985, 596p.
- Prawira, M. and Brringer, S.A. Effects of conching time and ingredients on preference of milk chocolate, Department of Food Science and Technology, The Ohio State University, Columbus, 2008.
- Glibowski, P., Zarzycki, P. and Krzepkowska, M. The rheological and instrumental textural properties of selected table fats. Int. J. Fd. Properties., 2008, 11, 78-686. Graw Hill Publishing Co. Ltd., New Delhi.
- Shakerardekani, A., Karim, R., Ghazali, H. and Chin, N. Textural, rheological and sensory properties and oxidative stability of nut spreads- a review. Int. J. Mol. Sci., 2013, 4, 4223-4241.
- Moreno, M., Torrescasana, T., Salvado, A.J. and Blanch, C. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Fd. Chem., 2015, 166, 125-132.
- Zupanic, N., Miklavec, K., Kusar, A., Zmitek, K., FidlerMis, N. and Pravst, I. Total and free sugar content of pre-packaged foods and non-alcoholic beverages in Slovenia. Nutr., 2018, 10, 151.
- Muller, J., Dettmer, D. and Macht, M. The attitudes to chocolate questionnaire: psychometric properties and relationship to dimensions of eating. Appetite., 2008, 50, 499-505.
- Ziegleder, G. Flavour development in cocoa and chocolate. In: S. T. Beckett (ed.) Industrial chocolate manufacture and use (4th Ed.). Blackwell Publishing Ltd. 2009. 169-191.
- Sulistyowati, M. and Misnawi, J. Effects of alkali concentration and conching temperature on antioxidant activity and physical properties of chocolate. Int. Fd. Res. J., 2008, 15, 297-304.
- Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources
Abstract Views :226 |
PDF Views:1
Authors
Rammya Molu K.
1,
Aneena E. R.
1,
Seeja Thomachan Panjikkaran
1,
Sharon C. L.
1,
Suma B.
1,
Amitha Elias
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 2 (2020), Pagination: 142-153Abstract
Spreads are popular ready to eat convenient foods commonly used nowadays and the demand has come up for cost effective, nutritious spreads based on locally available resources. Hence, the present study was carried out to formulate nutritionally superior spreads. Jackfruit seed flour was used as the major ingredient and used in varying proportions starting from 50 to 25 % with various fat sources. Suitability of three different fat sources like cocoa butter, unsalted butter and hydrogenated palm oil were tried. Other ingredients used were cane sugar (12%), cocoa powder (4%), permitted food additives (3%) and salt (1%). Organoleptic evaluation of developed jackfruit seed flour based nutri spreads was done. The developed nutri spreads obtained high scores for organoleptic qualities with maximum scores for spreads prepared with hydrogenated palm oil. Highly acceptable nutri spreads could be standardised based on jackfruit seed flour successfully.Keywords
Jackfruit Seed Flour, Spreads, Fat Sources, Food Additive, Organoleptic.References
- Loncarevic, I., Pajin, B., Dokic, L., Seres, Z., Fister, A., Simovic, D.S. and Krstonosic, V. Rheological and textural properties of cocoa spread cream with sunflower lecithin. Acta Tehnica Corviniensis-Bull. Eng., 2014, 7, 47-50.
- Raljic, J.V.P., Petronijevic, J.G.L., Dimic, E.B., Popov, V.S., Vujasinovic, V.B., Blesic, I.V. and Portic, M.J. Quality parameters of mixed milk and cocoa spreads. Hem. Ind., 2013, 67, 781-793.
- Shakerardekani, A., Karim, R., Ghazali, H.M. and Chin, N.L. Textural, rheological and sensory properties and oxidative stability of nut spreads. Int. J. Mol. Sci., 2013, 14, 4223-4241.
- Abraham, A. and Jayamuthunagai, J. An analytical study on jackfruit seed flour and its incorporation in Pasta. Res. J. Pharma. Biol. Chem. Sci., 2014, 15, 1597.
- Islam, M.S., Begum, R., Khatun, M. and Deyl, K.C. A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. Int. J. Eng. Res. Technol., 2015, 4, 139-147.
- Pajin, B., Karlovic, D. and Hadnadev, L.D.M. Characterization of creamy-spread products. Uljarstvo., 2006, 37, 1-2.
- Pandeay, S. Value added products and byproducts from jack fruit, Ph. D. (HSc.) thesis, Kerala Agricultural University, Vellayani, Kerala, 2004, 308p.
- Jellinek, G. Sensory Evaluation of Food: Theory and Practice. Ellis Horwood, Chichester, England, 1985, 596p.
- A.O.A.C. Official and Tentative Methods of Analysis (13th Ed.). Association of Official Analytical Chemists. Washington D.C. 1980.1018p.
- Sadasivam, S. and Manickam, A. Biochemical Methods (2nd Ed.). New Age International private limited, New Delhi and Tamil Nadu Agricultural University, Coimbatore, 1997, 254p.
- Perkin-Elmer, Analytical Methods for Atomic Absorption Spectrophotometry. Perkin-Elmer Corporation, USA, 1982, 114p.
- Jackson, M.L. Soil Chemical Analysis. Prentice Hall of India Private Ltd, New Delhi, 1973, 299p.
- Morrissey, R.B., Burkholder, B.D., White, D.M. and TarkaJr, S.M. Sub chronic effects of feeding graded levels of cocoa butter to rats. Nutri. Res., 1986, 6, 319-326.
- Kiitchevsky, D., Tepper, S.A., Lloyd, L.M., Davidson, L.M. and Klurfeld, D.M. Serum and liver lipids of rats fed cocoa butter, corn oil, palm kernel oil, coconut oil and cholesterol. Nutri. Res., 1988, 8, 287-294.
- Iwe, M.O. The Science and Technology of soybean. Rejoint Communications ltd. Enugu, 2003, 138p.
- Samsudin, S.Y. Low fat chocolate spread based on palm oil. Palm oil Dev., 2006, 45, 27-30.
- Talbot, G. Vegetable fats. In: Beckett, S.T. (ed.), Industrial chocolate manufacture and use (3rd Ed.). Blackwell Science, Oxford, 1999, 307–322.
- Aziah, N.A. Organoleptic and physiochemical evaluation of bread supplemented with jackfruit seed flour. Asian Fd. J., 2012, 14, 123-130.
- Kumar, P. Process optimisation for the preparation of chocolate spread incorporating whey protein concentrate, cocoa powder, olive oil and butter fat using response surface methodology. J. Fd. Process. Preserv., 2015, 39, 745-757.
- Naran, V.B. Studies on preparation and properties of protein enriched ground nut spreads. Ph. D. (Dairy Chemistry) thesis, Anand Agricultural University, Anand (Gujrat), India, 2005, 157p.
- Chauhan, O.P., Archana, B.S., Singh, A., Raju, P.S. and Bawa, A.S. Utilisation of tender coconut for jam making and its quality evaluation during storage. Fd. Bioprocess Technol., 2012, 10, 8-13.
- Shahanas, E. Standardisation and quality evaluation of blended tender coconut products. MSc. (Home Science) thesis, Kerala Agricultural University, Thrissur, India, 2014, 92p.
- Obesity and Overweight Associated Blood Lipid, Haemoglobin and Blood Pressure Dynamics in School Children: A Cross Sectional Study from Kerala, India
Abstract Views :174 |
PDF Views:1
Authors
Affiliations
1 Department of Community Sciences, College of Horticulture, Kerala Agricultural University, Thrissur, Kerala-680 656, IN
1 Department of Community Sciences, College of Horticulture, Kerala Agricultural University, Thrissur, Kerala-680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 3 (2020), Pagination: 293-307Abstract
The study was carried out to determine the change in bio chemical parameters with the incidence of obesity among school children aged 7 to 12 years. Sample size consisted of 200 children, with 100 each respectively from obese and normal weight children. Childhood obesity was related with lipid levels which in turn is associated with cardiovascular risk factors. The mean values of haemoglobin and blood pressure increased with body weight for both boys and girls. A positive correlation between biochemical parameters such as serum cholesterol, serum triglyceride, LDL, VLDL, HDL, haemoglobin, blood pressure and obesity was observed. The study also made an attempt to derive at regression equations by determining the correlation between blood lipid profile vs obesity and blood pressure vs obesity. The predictive index for childhood obesity was formulated for both boys and girls based on the biochemical parameters. For boys it is y = 10.4 + 0.169x1 + 0.90x2 + 0.278x3 – 0.015x4 + 0.2x5 – 0.831x6 – 4.18x7 and for girls it was derived as is y = – 20.0 + 0.006x1 + 0.149x2 – 0.06x3 + 0.067x4 + 0.133x5 – 0.001x6 , Where, x1 – Serum cholesterol, x2 - Serum TG, x3 - HDL, x4 – LDL, x5 – Systolic BP, x6 – Diastolic BP and x7 – VLDL.Keywords
Obesity, School Children, Lipid Profile, Cholesterol, Systolic BP, Diastolic BP.References
- Nyberg, S.T., Batty, G.D., Pentti, J., Virtanen, M., Alfredsson, L., Fransson, E.I., Goldberg, M., Heikkilä, K., Jokela, M., Knutsson, A., Koskenvuo, M., Lallukka, T., Leineweber, C., Lindbohm, J.V., Madsen, I.E.H., Hanson, L.L., Nordin, M., Oksanen, T., Pietiläinen, O. and Rahkonen, O. Obesity and loss of disease-free years owing to major non-communicable diseases: A multi-cohort study. Asian Pac. J. Cancer Prev. 2017, 18, 2005-2010.
- Bharati, D.R., Deshmukh, P.R. and Garg, B.S. Correlates of overweight and obesity among scholl going children of Wardha city, Central India. Ind. J. Med. Res., 2008, 127, 539-543.
- Nethan, S., Sinha, D. and Mehrotra, R. Non communicable disease risk factors and their trends in India. Asian Pac. J. Cancer Prev., 2017, 18, 2005-2010.
- Abate, N. Obesity and cardiovascular disease, Pathogenetic role of the metabolic syndrome and therapeutic implications. J. Diabet. Complicat., 2000, 14, 154-174.
- Sharma, A.K., Metzger, D.L. and Rodd, C.J. Prevalence and severity of high blood pressure among children based on the 2017 American Academy of Pediatrics guidelines. JAMA Pediat., 2018, 172, 557-565.
- Allian, C.C. Clinical Chemistry, William Heinemann Medical Books Ltd. London, 1995, p. 470.
- Werner, M., Gabreelson, D.G. and Eastman, G. Clinical Chemistry, William Heinemann Medical Books Ltd., London, 1981, pp. 268.
- NCEP, National Cholesterol Education Programme, Expert panel on detection, evaluation and treatment of high blood cholesterol in adults. Circula., 2002, 106, 3143-3421.
- Friedewald, W.T., Levy, R.I. and Federickson, D. Estimation of the concentration of low density lipoprotein cholesterol in plasma without use of the preparative ultra centrifugation. Clin. Chem., 1972, 18, 499-502.
- NIN, National Institute of Nutrition, A Manual of Laboratory Techniques (Eds.), Raghuramalu, N., Nair, K.M. and Kalyansundaram, S., Hyderabad, India, 1983, pp. 180-184.
- Hickman, T.B., Brefel, R.R., Margaret, D. and Johnson, P.S.H. Distribution and trends of serum lipid levels among children and adolescents ages 4-19 years. Data from the third National Health and Nutrition Examination surveys. 2002, p.132.
- Chu, N.F., Rimm, E.B., Wang, D.J., Liou, H.S. and Shieh, S.M. Clustering of cardiovascular disease risk factors among obese school children: the Taipei children heart study. Am. J. Clin. Nutr., 1998, 67, 1141-1146.
- Hajri, T., Johnson, B., Talishinskiy, T., Mazpule, G., Ewing, D. and Eld, S. Obesity is associated with increased expression of very low density lipoprotein receptor in adipose tissue: A possible link to increased VLDL catabolism and adiposity, FACEB J., 2017, 31, 1.
- Garce´s, C., Gutierrez-guisado, J., Benavente, M., Cano, B., Viturro, E., Ortega, H. and Manuel, D.O. Obesity in Spanish school children: relationship with lipid profile and insulin resistance. Obesity Res., 2005, 13, 959-963.
- Raj, M. Obesity and cardiovascular risk in children and adolescents. Ind. J. Endocrinol. Metab., 2012, 16, 13-19.
- Sinha, R., Fisch, G. and Teague, B. Prevalence of impaired glucose tolerance among children and adolescents with marked obesity. New Engl. J. Med., 2002, 346, 802-810.
- Freedman, D.S., Khan, L.K., Dietz, W.H., Srinivasan, S.R. and Berenson, G.S. Relationship of childhood obesity to coronary heart disease risk factors in adulthood: The Bogalusa Heart Study. Pediat., 2001, 108, 712- 718.
- Brady, T. M. Obesity-related hypertension in children. Front. Pediat., 2017, 25, 197.
- Sinaiko, A.R., Jacobs, D.R. Jr. and Steinberger, J. Insulin resistance syndrome in childhood: associations of the glycemic insulin clamp and fasting insulin with fatness and other risk factors. J. Pediat., 2001, 139, 700-707.
- Young-Hyman, D., Schlundt, D.G., De Luca, F. and Counts, D. Evaluation of the insulin resistance syndrome in 5- to 10-year old overweight/obese African-American children. Diabet. Care, 2001, 24, 1359-1364.
- Raj, M., Sundaram, K.R., Paul, M., Deepa, A.S. and Krishnakumar, R. Obesity in Indian children: Time, trends and relationship with hypertension. Nat. Med. J. India, 2007, 20, 288-293.
- Srinivasan, S.R., Bao, W., Wattigney, W.A. and Berenson, G.S. Adolescent overweight is associated with adult overweight and related multiple cardiovascular risk factors: The Bogalusa Heart Study. Metabol., 1996, 45, 235-240.
- Field, A.E., Nancy, R.C., and Matthew, W.G. Weight status in childhood as a predictor of becoming overweight or hypertensive in early adulthood. Obesity Res., 2005, 13, 163-169.
- Gillman, M.W. and Cook, N.R. Blood pressure measurement in childhood epidemiological studies. Circulat., 1995, 92, 1049-1057.
- Wang, Y. and Lobstein, T. Worldwide trends in childhood overweight and obesity. Int. J. Pediat. Obesity, 2006, 1, 11-25.
- Ming, L., Dibley, M.J., Sibbritt, D. and Yan, H. An assessment of adolescent overweight and obesity in Xi’ an City China. Int. J. Pediat. Obesity, 2009, 1, 50-58.
- Berns, M.A., deVries, J.H. and Katan, M.B. Increase in body fatness as a major determinant of changes in serum total cholesterol and high density lipoprotein cholesterol in young men over a 10-year period. Am. J. Epidemiol., 1989, 130, 1109-1122.
- Daniels, S.R., Morrison, J.A., Sprecher, D.L., Khoury P. and Kimball, T.R. Association of body fat distribution and cardiovascular risk factors in children and adolescents. Circulat., 1999, 99, 541-545.
- Haarbo, J., Hassager, C., Schlemer, A. and Christiansen, C. Influence of smoking, body fat distribution and alcohol consumption on serum lipids, lipoproteins and apolipoproteins in early postmenopausal women. Atheroscler., 1990, 84, 239-244.
- Haarbo, J., Hassager, C., Riis, B.J. and Christensen, C. Relation of body fat distribution to serum lipids and lipoproteins in elderly women. Atheroscler., 1989, 80, 57-62.
- Lauer, R.M. and Clarke, W.R. Childhood risk factors for high adult blood pressure: The Muscatine Study. Pediat., 1989, 84, 633-41.
- Srinivasan, S.R., Bao, W., Wattigney, W.A. and Berenson, G.S. Adolescent overweight is associated with adult overweight and related multiple cardiovascular risk factors: The Bogalusa heart study. Metabol., 1996, 45, 235-240.
- Higgins, P.B., Gower, B.A., Hunter, G.R. and Goran, M.I. Defining health-related obesity in pre-pubertal children. Obesity Res., 2001, 9, 233-240.
- Garce´s, C., Benavente, M. and Ortega, H. Influence of birth weight on the Apo E genetic determinants of plasma lipid levels in children. Pediat. Res., 2002, 52, 873-878.
- Wattigney, W.A., Harsha, D.W., Srinivasan, S.R., Webber, L.S. and Berenson, G.S. Increasing impact of obesity on serum lipids and lipoproteins in young adults. The Bogalusa Heart Study. Arch. Int. Med., 1991, 151, 2017-2022.
- Ronnemaa, T., Knip, M., and Lautala, P. Serum insulin and other cardiovascular risk indicators in children, adolescents and young adults. Ann. Inter. Med., 1991, 23, 67-72.
- Matthews, D.R., Hosker, J.P., Rudenski, A.S., Naylor, B.A., Treacher, D.F. and Turner, R.C., Homeostasis model assessment: insulin resistance and beta-cell function from fasting plasma glucose and insulin concentrations in man. Diabetol., 1985, 28, 412-419.
- WHO, World Health Organisation, 1987, Nutrition Monitoring and Assessment, Eds., Gopaldas, T. and Seshadri, S., Oxford University press, pp. 105.
- National High Blood Pressure Education Programme Working Group on High Blood Pressure in Children and Adolescents. The fourth report on the diagnosis, evaluation and treatment of high blood pressure in children and adolescents. Pediat., 2004, 114, 555-576.
- Standardisation and Quality Evaluation of Barnyard Millet Incorporated Probiotic Yoghurt
Abstract Views :160 |
PDF Views:0
Authors
Affiliations
1 Department of Community Science, College of Agriculture, Kerala Agricultural University, Thrissur - 680 656, IN
2 Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Science University, Thrissur - 680 654, IN
1 Department of Community Science, College of Agriculture, Kerala Agricultural University, Thrissur - 680 656, IN
2 Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Science University, Thrissur - 680 654, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 2 (2023), Pagination: 235-243Abstract
Millets are said to be nutri-cereals because they provide most of the nutrients required for normal functioning of human body. It can be fermented for increasing their nutrient quality and digestibility, as well as their sensory qualities and functional qualities for local populations. Probiotics can be used to ferment millet which may enhance the nutritional content and bioavailability of nutrients in millets, and when administered in adequate amounts can confer health benefits for the host. In this context, standardisation of barnyard millet based yoghurt was done. Treatments with various combinations were tried, among which 50 % milk and 50 % millet slurry was selected as the best with mean scores of 8.67 for appearance, 8.76 for colour, 8.60 for flavour, 8.60 for taste, 8.62 for texture and 8.69 for overall acceptability. A 25 g of the barnyard millet based yoghurt was fermented with1 ml of probiotic culture (L. acidophilus) and 2 ml of yoghurt culture, incubated for 6 h at 38º C. The nutrients of non-probiotic barnyard millet based yoghurt along with probiotic yoghurt was assessed, and it was found to have moisture content of 85.05 and 87.03 %, acidity 0.72 and 0.81 %, pH 4.02 and 3.88, carbohydrate 8.76 and 8.58 %, protein 3.49 and 3.52 %, fat 0.59 and 0.63 %,TSS 12° brix and 11° brix, reducing sugar 8.33 and 7.55 %, total sugar 11.55 and 10.99 % crude fibre 0.60 and 0.50 % and total ash 0.68 and 0.69 %, respectively.
Keywords
Barnyard, Probiotic, L. Acidophilus, Yoghurt, Nutritional Qualities.References
- Sarabhai, S. Standardisation and quality evaluation of rice based fermented dairy products. M.Sc. Thesis. Kerala Agricultural University, Thrissur. 2012, 103p.
- A.O.A.C. Official methods of analysis, Association of Official Analytical Chemistry, 16th Ed. Washington DC, U.S.A, 2012, p.19.
- Ranganna, S. Manual of Analysis of Fruits and Vegetable Products. Tata Mc Graw Hill Publishing Co. Ltd, New Delhi, 1986, 1-13.
- Sadasivam, S. and Manickam, A. Biochemical Methods (4th Edition). New Age. International private limited, New Delhi, Tamil Nadu Agricultural University, Coimbatore, 2017, 254p.
- A.S.T.A. Official Analytical Methods of the American Spice Traders Association, 4th Ed. American Spice Traders Association, Washington DC, 1968. 182p.
- Ramawickrama, P. Development of a cereal incorporated yoghurt. Degree Thesis, UVA Wellasa University, Srilanka, 2012, 105p.
- Georgala, A., Tsakalidou, E., Kandarakis, I. and Kalantzopoulos, G. Flavour production in ewe’s milk and ewe’s milk yoghurt, by single strains and combinations of S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus, isolated from traditional Greek yoghurt. Dairy Sci. Technol., 1995, 75, 271-283.
- Soni, R., Jain, N. K., Shah, V., Soni, J., Suthar, D. and Gohel, P. Development of probiotic yogurt: Effect of strain combination on nutritional, rheological, organoleptic and probiotic properties. J. Fd. Sci. Technol., 2020, 576, 2038-2050.
- Laroia, S. and Martin, J.H. Bifidobacteria as possible dietary adjuncts in cultured dairy products-A review. Cul. Dairy Prod. J., 1990, 25, 18-22.
- Vahedi, N., Tehrani, M.M. and Shahidi, F. Optimizing of fruit yoghurt formulation and evaluating its quality during storage. Am. Eur. J. Agri. Env. Sci., 2008, 3, 922-927.
- Pagthinathan, M. and Nafees, M.S.M. Physicochemical properties and sensory evaluation of fermented sausage using probiotic Bifidobacterium. Int. J. Res. Publi., 2018, 12, 1-8.
- Nnam, N. M. and Obiakor, P. N. Effect of fermentation on the nutrient and antinutrient composition of baobab (Adansonia digitata) seeds and rice (Oryza sativa) grains. Ecol. Food Nutr., 2003, 42, 265-277.
- Gupta, V., Sharma, A. and Nagar, R. Preparation, acceptability and nutritive value of rabadi - A fermented moth bean food. J. Food Sci. Technol., 2007, 446, 600-601.
- Hussain, S.A., Patil, G.R., Yadav, V., Singh, R.R.B. and Singh, A.K. Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahi. Food Sci. Technol., 2016, 65, 371-380.
- Tzvetkova, I., Dalgalarrondo, M., Danova, S., Iliev, I., Ivanova, I., Chobert, J.M. and Haertlé, T. Hydrolysis of major dairy proteins by lactic acid bacteria from Bulgarian yogurts. J. Fd. Biochem., 2007, 31, 680-702.
- Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D. and Webb, C. Cereal-based fermented foods and beverages. Fd. Res. Int., 2003, 36, 527-543.
- Metry, W.A. and Owayss, A.A. Influence of incorporating honey and royal jelly on the quality of yoghurt during storage. Egy. J. Fd. Sci., 2009, 37, 115-131.
- Ogodo, A.C., Ugbogu, O.C., Onyeagba, R.A., Okereke, H.C. and Agwaranze, D.I. Dynamics of functional properties of maize flours fermented with lactic acid bacteria (LAB)-consortium isolated from cereals. FUW Trends Sci. Technol. J., 2016, 1, 134-138.
- Ilowefah, M., Bakar, J., Ghazali, H.M., Mediani, A. and Muhammad, K. Physicochemical and functional properties of yeast fermented brown rice flour. J. Fd. Sci. Technol., 2015, 52, 5534-5545.