Refine your search
Collections
Co-Authors
Journals
Year
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
Suresha, K. B.
- Process Optimization for Propagation of Lactobacillus acidophilus NCFM LYO 10D
Abstract Views :233 |
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: 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.
References
- Agrawal, Renu (2005). Probiotics: An emerging food supplement with health benefits Food Biotechnol., 19 (3): 227-246.
- Alvarez-Olmos, M.I. and Oberhelman, R.A. (2001). Probiotic agents and infectious diseases: A modern perspective on a traditional therapy. Clinical Infectious Diseases, 32: 1567–1575.
- Arora, S. and Jood, S. and Khetarpaul, N. and Goyal, R. (2009). Effect of germination and fermentation on ph, titratable acidity and chemical composition of pearl millet based food blends. Acta Alimentaria, 38 (1): 107-115. ISSN 0139-3006.
- Babu, V., Mital, B.K. and Grag, S.K. (1992). Effect of tomato juice on the growth and activities of Lactobacillus acidophilus. Internat. J. Food Microbial., 17 (1): 67-70.
- Belkaaloul, K., Chekroun, A., AIT-Abbessalam, M., Saidi, D. and Kheroua, O. (2010). Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum-Bifidobacterium longum and Streptococcusthermophilus-Bifidobacterium longum). African J.Biotechnol., 9 (10): 1463-1469.
- Bordignon, J.R., Nakahara, K., Yoshihashi, T. and Nikkuni, S. (2004). Hydrolysis of isoflavines and consumption of oligosaccharides during lactic acid fermentation of soybean milk. JARQ., 38 (4): 259-265.
- Borpujari, T., Borpuzari, R.N. and Deuri, B. (2007). Probiotic characteristics of Lactobacillus acidophilus strains isolated from fermented milk. J. Food Sci. Technol., 44 (2) 158-160.
- Brouwer, M.L., Wolt-Plompen, S.A.A., Dubois, A.E.J., Heide, S., Van-Der, Jansen, D.F., Hoijer, M.A., Kauffman, H.F. and Duiverman, E. J. (2006). No effects of probiotics on atopic dermatitis in infancy: A randomized placebo-controlled trial.Clinical & Experimental Allergy, 36 (7): 899-906.
- Charalampopoulos, D., Wang, R., Pandiella, S.S. and Webb, C. (2002). Application of cereals and cereal components in functional foods: A reviewInternat. J. Food Microbiol., 79 (1/2): 131-141.
- FAO/ WHO (2001). Evaluation of health and nutritional properties of powder milk with live lactic acid bacteria. Report from FAO/ WHO Expert Consultation1–4October, Cordoba, Argentina (http:// www.fao.org/es/ESN/probiot/probio.htm).
- Gomes, A.M.P.,Malcatta, F.X. and Klaver, F.A.M. (1998). Growth enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by milk Hydrolysates. J. Dairy Sci., 81 (11) : 2817-2825.
- Guarner, F. and Malagelada, J.R. (2003). Gut flora in health and disease. The Lancet, 360 : 512–519.
- Holzafpel, W.H. and Schillinger, U. (2002). Introduction to pre- and probiotics. Food Res. Internat., 35: 109–116.
- IS SP: 18 (PART XI, 1981), ISI Hand book of food analysis, Part XI dairy products, Indian standards Institute, Manak Bhavan, New Delhi, India.
- Janer, C., Pelaez, C. and Requena, T. (2004). Caseinomacropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milk. Food Chemistry, 86: 263–267.
- Jarmolowska, B., Szlapka-Sienkiewicz, E., Kostyra, E., Kostyra, H., Mierzejewska, D. and Marchinkiewicz-Darmochwal, K. (2007).
- Opioid activity of Humana formula for newborns. J. Sci. Food & Agric., 87 (12): 2247-2250.
- Jayaprakasha, H.M.,Yoon, Y.C. and Paik, H.D. (2005). Probiotic functional dairy foods and health claims: an overview.Food Sci. & Biotechnol., 14 (4): 523-528.
- Kun, S., Judit, Szabo, M.R., Nguyen, Q.D. and Agoston (2008). Hoschke changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biotechnol., 43 (8): 816-821.
- Kusuma Rani, G.S. (2006). Formulation of functional weaning food utilizing whey protein concentrate and probiotics. Thesis, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka (India).
- Mendoz, A.H., Victor, Roles, J., Angulo, J.O., Cruz, J.D.L. and Garcia, H.S. (2007). Preparation of whey based probiotic products with Lactobacillus reuteri and Bifidobacteria bifidum. Food Technol. Biotechnol, 45 (1): 27-31.
- Mulder, L. (2004). Probiotics in the prevention of traveler’s diarrhoea. Agro Food Industry hi-tech, 15 (2): 40-41.
- Parracho, H.,Mccartney, A.L. and Gibson, G.R.(2007). Probiotics and prebiotics in infant nutrition. Proceed.Nutr. Society, 66 (3) : 405-411.
- Santosh, B. (2008). Development of probiotic and bioactive peptide based ice cream. M. Tech. Thesis, Karnataka Veterinary, Animal and Fisheries University, Bidar, Karnataka (India).
- Suresh, R. (2009). Milk and milk products: Basis for functional foods: Indian Dairy Man, 61(4):59-66.
- Tsen Jen-Horng, Lin Yeu-Pyng, Huang Hui-Ying, King, V. and An-Erl (2008). Studies on the fermentation of tomato juice by using k-carrageenan immobilized Lactobacillus acidophilus. J. Food Processing &Preservation, 32 (2) : 178-189.
- Viljanen, M., Savilahti, E., Haahtela, T., Juntunen-Backman, K., Korpela, R., Poussa, T., Tuure, T. and Kuitunen, M. (2005). Probiotics in the treatment of atopic eczema/dermatitis syndrome in infants: A double-blind placebo-controlled trial. Allergy, 60 (4): 494-500.
- Yoon, K.Y.,Woodams, E.E. and Hang, Y.D. (2004). Probiotication of tomato juice by lactic acid bacteria. J.Microbiology, 42 (4): 315-318.
- 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
- Acharya, M.R. and Shah, R.K. (1998). Infant and weaning food formulations containing probiotic cultures. Indian Food Industry, 17 (6): 348-356.
- Alexander, C. Mosha (1983). Preparation of weaning foods with high nutrient density using flour of germinating cereals. Food & Nutr. Bull., 5 (2): 10-14.
- AOAC (1980). Official methods of analysis 13th Ed., Association of Official Agricultural Chemist, Washington, D.C., 20044.
- AOAC (1984). Official methods of analysis 13th Ed. Washington, D.C.
- Macrae, R., Robinson, R.K. and Sadler, M.J. (1993). Encyclopedia of food sciences, Food Technol. & Nutr., Pub. Academic Press Inc., London, 4 : 2511-2515.
- Makhal, S., Tannweer, A. and Sharma, D.K. (2003). Requirements and recent developments in weaning food. Beverage &Food World, 2 : 15-22.
- Malleshi, N.G. (1995). Weaning food, RESCScientific Series No. 8, CFTRI, pp. 1-40.
- Pawar, P.A. and Dhanvijay, V.P. (2007). Weaning food an overview. Bverage & Food World November, 2007.
- Sajilata, G., Singhal, Rekha, S. and Kulkarni, P.R. (2002). Weaning foods: A review of the Indian experience. Food &Nutr. Bull., 23 (2): 208.
- Swamy, K. (2003). Development of malted weaning food by utilizing whey protein concentrates, M.Sc. Thesis, University of Agricultural Sciences, Bangalore, Karnataka (India).
- Taragopal, Farhat Inamdar and Patel, Jayaprabha (1982). Malted verse roasted young dried mixes, viscosity, storage and acceptability trials. Indian J. Nutr. Dietet., 19 (1) : 37.
- Tripathy, S.D., Vijayalakshmi and Jayaprakasha, H.M. (2003). Utilization of whey protein concentrate in Ragi (Eleusine coracona) based food products. J. Food Sci. Technol., 40 (2):1-5.
- Weaver, L.T. (1994). Feeding the weanling in the developing world, problems and solutions. Int J. Food Sci. Nutr., 45: 127-134.