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Jayaprakasha, H. M.
- Formulation of Ready-To-Cook (RTC) Malted Little Millet Based Complementary Health Food
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Authors
Affiliations
1 AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bangalore (Karnataka), IN
2 Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar (Karnataka), IN
1 AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bangalore (Karnataka), IN
2 Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar (Karnataka), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 304-310Abstract
Standardization of process for to formulate little millet based complementary food was undertaken. The formulations were prepared by replacing malted wheat flour with malted little millet flour at 0, 25, 50, 75 and 100 per cent of. The optimized formulation was added with Skim Milk Powder (SMP) replacing green gram at 0, 25, 50, 75 and 100 per cent. The best formulation with SMP was replaced by adding Whey Protein Hydrolysate (WPH) at 50, 75 and 100 per cent. The porridge was prepared from formulations with the ratio of 1:4 (Formulation: water), cooked, cooled and served to a team of judges to adjudge the best combination. The blend with ratio of 0:100 adjudged best among the blends. The SMP (100 per cent) addition enhanced the overall acceptability of product to a significant level (8.02) compared to product with green gram flour (6.59). The product with WPH was comparable to the SMP added product. The formulated product can be conveniently stored for 60 days. It was concluded that malted little millet flour could be successfully incorporated into the little millet malt based complementary foods.Keywords
Complementary Foods, Little Millet, Malting, SMP, Whey Proteins.
References
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- Process Optimization for Enzymatic Hydrolysis of Whey Protein Concentrate
Abstract Views :196 |
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Authors
Affiliations
1 AICRP on Post-Harvest Engineering and Technology, University of Agricultural Sciences, Bengaluru (Karnataka), IN
2 Dairy Science College (KVAFSU), Hebbal, Bengaluru (Karnataka), IN
3 VC Farm (UAS), Mandya, Bengaluru (Karnataka), IN
1 AICRP on Post-Harvest Engineering and Technology, University of Agricultural Sciences, Bengaluru (Karnataka), IN
2 Dairy Science College (KVAFSU), Hebbal, Bengaluru (Karnataka), IN
3 VC Farm (UAS), Mandya, Bengaluru (Karnataka), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 341-346Abstract
A study was under taken to optimize the enzymatic hydrolysis of whey protein concentrate for utilizing the resultant hydrolyzate in ragi based functional weaning food. Spray dried Whey protein concentrate (WPC) was reconstituted and heated to 80oC for 5 min. The reconstituted medium was inoculated separately with Neutrase, papain and trypsin enzymes at various enzyme to substrate ratio (E: S) and incubated for a period of 180 h at their respective optimum pH and temperature. The effect of enzyme on degree of hydrolysis was monitored at a regular interval of 30 minutes by measuring change in pH. From among the three enzymes tried for enzymatic hydrolysis, it was observed that Neutrase enzyme is superior with respect to the extent of hydrolysis obtained followed by trypsin and papain. Neutrase enzyme could able to give hydrolysis of 6.08 per cent degree of hydrolysis within 150 minutes of duration. From the study, it was found that reconstituting the spray dried WPC at 15 per cent protein level and adding Neutrase enzyme at concentration of 1:50 and incubation for a period of 150 min is optimum for obtaining the maximum degree of hydrolysis. Spray dried WPC reconstituted to 15 per cent protein level and hydrolysed using Neutrase enzyme at 1:50 ratio for a period of 150 min was further used in the formulation of weaning food.Keywords
Process Optimization, Enzymatic Hydrolysis, Protein Concentrate.References
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- Propagation of Bifidobacterium bifidum NCDC 232 in Various Mediums
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Authors
Affiliations
1 VC Farm (UAS), Mandya, Bengaluru (Karnataka), IN
2 Dairy Science College (KVAFSU), Hebbal, Bengaluru (Karnataka), IN
3 AICRP on Post-Harvest Engineering and Technology, (UAS), GKVK, Bengaluru (Karnataka), IN
1 VC Farm (UAS), Mandya, Bengaluru (Karnataka), IN
2 Dairy Science College (KVAFSU), Hebbal, Bengaluru (Karnataka), IN
3 AICRP on Post-Harvest Engineering and Technology, (UAS), GKVK, Bengaluru (Karnataka), IN
Source
Food Science Research Journal, Vol 10, No 1 (2019), Pagination: 105-113Abstract
The work was under taken to optimize the propagation of Bifidobacterium bifidum NCDC 232 in different mediums for blending into the functional weaning food. Sterilized cheese whey was used to propagate Bifidobacterium bifidum NCDC 232 (Bb-N) along with supplementation of honey, carrot and tomato (CT) juice and WPH. With the increase in the level of inoculum from 0.5 to 1.5 per cent, there was significant decrease in pH at all duration of incubations. There was significant increase in the viable counts when the level of inoculum increased from 0.5 to 1.5 per cent level. 1.5 per cent inoculum and incubation for a period of 15 h is optimum for obtaining the maximum effect in decreasing pH of whey medium. Addition of honey has significant effect on the growth and development of Bb-N and addition of honey at 2 per cent and incubating a period of 15 h is optimum. It is noteworthy that supplementation of CT juice has further significant effect on the growth of probiotics in addition to honey supplementation. The extent of viable counts attained was significantly higher with 4 per cent supplementation of CT juice as compared to without supplementation.Keywords
Whey, Bifidobacterium, Prebiotics, Probiotics, Carrot Juice, Comato Juice.References
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