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- Process Optimization for Enzymatic Hydrolysis of Whey Protein Concentrate
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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
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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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- Chen, S.A., Fornes, H.M. and Pearse, S.W.(1995). Thermostability and functional properties of hydrolysed whey protein concentrate and whey protein isolates. Ph.D. Thesis, Novonordix, Biochem. Inc,77, perry, chapel, church, R.D., franklin, N.C., 27: 525-0576.
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- Shobha, K. P. (2002). Process optimization for production of WPC hydrolysates and its applications in ready to use beverages, M.Sc, Thesis, University of Agricultural Sciences, Bangalore, Karnataka (India).
- Sinha, R., Radha, C., Prakash, J. and Kaul, P. (2007).Whey protein hydrolysate functional properties, nutritional quality and utilization in beverage formation. FoodChem., 101: 1484-1491.
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- Process Optimization for Propagation of Lactobacillus acidophilus NCFM LYO 10D
Abstract Views :236 |
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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.References
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- 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.
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- 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.
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- 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.
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- Optimization of (Ragi) Finger Millet and Whey Protein Concentrate Level in Weaning Food
Abstract Views :303 |
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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: 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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- 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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- Bordignon, J. R., Nakahara, K., Yoshihashi, T. and Nnkkuni, S. (2004). Hydrolysis of isoflavines and consumption of oligosaccharides during lactic acid fermentation of soybean milk. JARQ., 38 (4): 259-265.
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- 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.
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- Mendoz, A.H., Victor, Robles, 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.
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- Yoon, K.Y., Woodams, E.E. and Hang, Y.D. (2004).Probiotication of tomato juice by lactic acid bacteria. J. Microbiol., 42 (4): 315-318.