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I. L. Bhoomika ¹, H. M. Jayaprakasha ¹, G. S. Bhat ¹

Affiliations
1 Dairy Science College, KVAFSU, Hebbal, Bangalore - 560 024, IN

Abstract

Caseinophosphopeptides (CPPs) have been shown to possess the unique property of binding macro elements such as Ca, Mg and Fe along with trace elements such as Zn, Ba, Cr, Ni, Co and Se. Milk and dairy products are excellent sources of Ca²⁺. CPPs produced during the digestion of caseins are known to enhance the bio-availability of Ca²⁺ in the diet, specifically by increasing the solubility of Ca²⁺ in the alkaline environment of the small intestine where maximal passive absorption of dietary Ca²⁺ is thought to take place. Casein derived phosphorylated peptides are reported to enhance vitamin D independent bone calcification in rachitic infants.

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T. Suchitra ¹, D. Vijayalaxmi ¹, H. M. Jayaprakasha ¹

Affiliations
1 Departments of Rural Home Science and Dairy Technology, University of Agricultural Sciences, Hebbal, Bangalore-560 024, IN

Abstract

Diets consumed by majority of the population in India are cereal based. Cereals provide 80 per cent of the total calories and a small per cent of protein, but the cereals fail to provide some of the important nutrients like essential amino acids, as they are noted neither for the quality nor for the quantity of protein which they contain. Thus, protein fortification of foods is of current interest because of nutritional awareness, government guidelines and changing demographics.

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B. P. Pushpa ¹, B. Shobha ¹, G. S. Bhat ¹, H. M. Jayaprakasha ¹

Affiliations
1 Department of Dairy Chemistry, University of Agricultural Sciences, Hebbal, Bangalore - 24, IN

Abstract

Cow's milk proteins induce w4de spectrum of allergic disorders in infants and young children causing undesirable effects such as irritation in the respiratory and gastro intestinal track, dermatitis, diarrhoea and nausea. The incidence of sensitivity to cow's milk is approximately 1-2 per cent during the first 2 years of infancy'. A number of studies have shown that the major risk factors of cow's milk allergy are a positive family history of allergy and atopic diseases and early exposure to cow's milk. Among milk proteins, p-lactoglobulin, a major component of cow's milk whey protein, has attracted the attention of many researchers as being the main allergenic substance because of its absence in human milk.

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B. P. Pushpa ¹, G. S. Bhat ¹, H. M. Jayaprakasha ²

Affiliations
1 Department of Dairy Chemistry, Dairy Science College, KVAFSU, Hebbal, Bengaluru-560024, IN
2 Department of Dairy Technology, Dairy Science College, KVAFSU, Hebbal, Bengaluru-560024, IN

Abstract

The allergy due to different fractions of milk protein was estimated by the level of milk specific Ig E blood sera of children suspected for milk allergy with a history of symptoms such as wheezing, diarrhoea or dermatitis. It was observed that among the milk proteins β-lactoglobulin of whey protein is the most potent allergen. Effect of heat treatment and enzymatic hydrolysis on reduction in β-lactoglobulin allergenicity was investigated by inhibition ELISA while heat treatment could reduce the allergenicity only to the extent of 12.5%, enzymatic hydrolysis could reduce the allergenicity significantly. The extent of hydrolysis as well as the enzyme used had significant role in reduction of milk protein allergenicity. The degree of hydrolysis corresponded well with the reduction of milk protein allergenicity. Though chymotrypsin was effective in hydrolyzing β-lactoglobulin, neutrase was more effective in reducing the allergenicity by 52% even at lower degree of hydrolysis. The combination of chymotrypsin and neutrase was found to be more useful in hydrolysis as well as reduction in allergenicity of the protein.

Keywords

β-Lactoglobulin, Allergenicity, Ig E, ELISA, Enzyme Hydrolysis, Heat Treatment.

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K. B. Suresha ¹, H. M. Jayaprakasha ², K. G. Ramya ¹

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

Abstract

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.

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Mahadevaiah ¹, H. M. Jayaprakasha ², K. B. Suresha ³

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

Abstract

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 80^oC 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.

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Mahadevaiah ¹, H. M. Jayaprakasha ², K. B. Suresha ³

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

Abstract

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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Mahadevaiah ¹, H. M. Jayaprakasha ², K. B. Suresha ³

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

Abstract

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.

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Mahadevaiah ¹, H. M. Jayaprakasha ², K. B. Suresha ³

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

Abstract

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.

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