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Mahadevaiah,
- Process Optimization for Propagation of Lactobacillus acidophilus NCFM LYO 10D
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Authors
Affiliations
1 V.C. Farm, Mandya (Karnataka), IN
2 Dairy Science College (K.V.A.F.S.U.), Hebbal, Bengaluru (Karnataka), IN
3 AICRP on Post-Harvest Engineering and Technology, University of Agricultural Sciences, Bengaluru (Karnataka), IN
1 V.C. Farm, Mandya (Karnataka), IN
2 Dairy Science College (K.V.A.F.S.U.), Hebbal, Bengaluru (Karnataka), IN
3 AICRP on Post-Harvest Engineering and Technology, University of Agricultural Sciences, Bengaluru (Karnataka), IN
Source
The Asian Journal of Animal Science, Vol 13, No 1 (2018), Pagination: 1-9Abstract
The present work was under taken to optimize the propagation of L. acidophilus in different mediums for blending into the functional weaning food. A strain of probiotics namely Lactobacillus acidophilus NCFM LYO 10D was propagated in whey medium using different prebiotics such as honey, carrot and tomato (CT) juice and whey protein hydrolysate (WPH). The study revealed that 1.5 per cent inoculum and incubation for a period of 15 h incubation at 37°C is optimum for obtaining the maximum effect in decreasing pH of whey medium. The addition of honey has significant effect in decreasing the pH of whey medium upto 2 per cent honey. Supplementation of honey was also found to have significant effect on the viable count of La-N. The extent of increase in viable count was found be significant upto 2 per cent level. The supplementation of CT juice at a level of 4 per cent was found to have significant effect in decreasing pH and highest viable count. WPH addition has significant effect increase in acidity and decrease pH of whey medium upto 1.5 per cent level. The viable count of La-N significantly increased upon supplementation of WPH. It was concluded that best combination for propogation of La-N in whey medium was found to be supplementation of honey upto 2 per cent, CT juice at a level of 4 per cent, WPH addition upto 1.5 per cent in whey medium and adding 1.5 per cent inoculum and incubating for 15 h at 37°C.Keywords
Propagation, Lactobacillus Acidophilus, NCFM LYO 10D.
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- Optimization of (Ragi) Finger Millet and Whey Protein Concentrate Level in Weaning Food
Abstract Views :303 |
PDF Views:0
Authors
Affiliations
1 V.C. Farm, Mandya (Karnataka), IN
2 Dairy Science College (K.V.A.F.S.U.), Hebbal, Bengaluru (Karnataka), IN
3 AICRP on Post-Harvest Engineering and Technology, University of Agricultural Sciences, Bengaluru (Karnataka), IN
1 V.C. Farm, Mandya (Karnataka), IN
2 Dairy Science College (K.V.A.F.S.U.), Hebbal, Bengaluru (Karnataka), IN
3 AICRP on Post-Harvest Engineering and Technology, University of Agricultural Sciences, Bengaluru (Karnataka), IN
Source
The Asian Journal of Animal Science, Vol 13, No 1 (2018), Pagination: 31-36Abstract
Ragi is one of the main crops of Karnataka.Whey is rich in lactose, whey proteins, water soluble vitamins and minerals. Apart from nutrients, whey proteins are also potential ingredients in a wide range of food applications due to their excellent nutritional and promising functional properties. The presently available commercial weaning foods are focused mainly on nutritional requirements but not much on any of the health benefits. Hence, a study was undertaken develop a technology for formulation of functional weaning foods. The malted wheat flour used in the formulation was replaced with malted Ragi at various levels and similarly malted green gram was replaced with various levels of WPC. With increase in the level of Ragi malt from 0 to 50 per cent replacement there was significant improvement in the scores pertaining to sensory attributes there after the scores decreased.With increasing in the level of WPC there was significant improvement in sensory acceptability of the product upto a level of 30 per cent replacement. Substitution of green gram protein with WPC had significant effect on overall acceptability attribute upto 30 per cent. From the study it was concluded that the best quality weaning food could be prepared with the blend containing the blend of wheat and Ragi at the ratio of 50:50 and with the Green gram substitution with WPC upto 30 per cent level without affecting the acceptability of the weaning food. The morbidity and mortality encountered in infants could be counteracted effectively by feeding Ragi and whey protein containing functional weaning foods.Keywords
Weaning Food, Whey Proteins, Ragi, Finger Millet, Millet Malting.References
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