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C. L., Sharon
- Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources
Authors
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
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- Standardisation and Quality Evaluation of Barnyard Millet Incorporated Probiotic Yoghurt
Authors
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
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