Vol 72, No 2 (2019)最新文献

Effect of incorporation of lemongrass extract and lemongrass oil on the sensory, physico-chemical and textural profile of paneer 柠檬草提取物和柠檬草油的掺入对奶酪感官、理化和质地的影响

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.002

K. Joseph, K. J. Rao

{"title":"Effect of incorporation of lemongrass extract and lemongrass oil on the sensory, physico-chemical and textural profile of paneer","authors":"K. Joseph, K. J. Rao","doi":"10.33785/IJDS.2019.V72I02.002","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.002","url":null,"abstract":"© Abstract : Paneer represents a variety of Indian soft cheese, highly nutritious and wholesome, used as a base material for the preparation of a large number of culinary dishes. Due to the ever growing demand of paneer by varied health conscious consumers, it is necessary to develop value added varieties of paneer . Lemongrass is an aromatic perennial tall tropical grass and yields an aromatic oil consisting citral as its major component. This study evaluated the effect of addition of natural lemongrass extract and oil on the sensory, physico-chemical and textural profile of paneer . Lemongrass leaves and oil were incorporated of the following ways : i) cut and crushed leaves into milk @ 0, 2, 4 and 6% (w/v) ii) cut and crushed leaves into the coagulant (citric acid) solution @ 20% (w/v); iii) Extraction of lemongrass leaves in potable water followed by heat concentration and dipping of paneer blocks in the concentrate; iv) Addition of lemongrass oil into milk used for paneer preparation as well as into the coagulant solution (citric acid) at various levels (0, 0.015, 0.02 and 0.025%). The samples with lemongrass extract as well as oil obtained satisfactory sensory scores. On the basis of sensory scores, it was found that the addition of lemongrass leaves in cut form into milk was found to be the optimized step in the process of lemongrass flavoured paneer manufacture. The textural and physico-chemical properties of paneer were altered only to a small extent with increased level of addition of lemongrass into paneer . It is concluded from the present study, that lemongrass has improved the flavour and sensory attributes of paneer and holds the potential for development of value added dairy","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123335621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Livestock production systems, subsidies and its implications: An investigation through review of literature 畜牧业生产系统，补贴及其影响:通过文献综述的调查

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.001

B. Chandel, P. Lal, Binita Kumari

引用次数: 2

Studies on storage stability of probiotic Shrikhand obtained from safflower (Carthamus tinctorius)-blended milk 红花混合乳中益生菌Shrikhand的贮藏稳定性研究

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.006

V. Jadhav, J. P. Hiremath, S. Kalyankar, C. Khedkar

{"title":"Studies on storage stability of probiotic Shrikhand obtained from safflower (Carthamus tinctorius)-blended milk","authors":"V. Jadhav, J. P. Hiremath, S. Kalyankar, C. Khedkar","doi":"10.33785/IJDS.2019.V72I02.006","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.006","url":null,"abstract":"Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into Chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating filled milk, fruit pulp or probiotics. Safflower seed is rich in essential fatty acid (78% linoleic acid). Safflower milk blended probiotic Shrikhand was developed by using safflower milk, lactic culture, probiotic culture, sugar, powdered safflower petals (colorant) and mango flavour. Among the various levels of safflower milk-cow milk (CM) blends, lactic cultures and probiotic cultures tried in preparation of probiotic dahi, the blends of 30:70 safflower milk-CM, scored the highest. Chakka prepared from optimized probiotic Dahi used for Shrikhand preparation using 40% sugar, 0.1% colour and 500 ppm mango flavour was adjudged the best. Modified Shrikhand showed 12.47, 9.40, 40.70, 63.77 and 1.09% of fat, protein, carbohydrate, total solids and titratable acidity (% LA), respectively. Storage studies at refrigeration temperature (5±1°C) revealed that the product retained acceptability for a period of 21 days.","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126376352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity of orange peel powder in ghee at accelerated temperature 加速温度下酥油中橙皮粉的抗氧化活性

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.016

M. Manjunatha, Chitranayak, G. Maheshkumar, Khushbu Kumari Anand Ba, D VairatAmita

引用次数: 3

Improved version of curd prepared by adding exopolysaccharides produced from a probiotic Lactobacillus paraplantarum KM1 添加益生菌副植物乳杆菌KM1产生的外多糖制备凝乳的改进版本

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.005

K. Sharma, N. Sharma

{"title":"Improved version of curd prepared by adding exopolysaccharides produced from a probiotic Lactobacillus paraplantarum KM1","authors":"K. Sharma, N. Sharma","doi":"10.33785/IJDS.2019.V72I02.005","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.005","url":null,"abstract":"© Abstract : In the present study, sensorial, microbiological and physicochemical difference of three sets of curd were studied, as well as the changes taking place during storage at 4°C for 7 days. The 1 st set of curd was produced with curd starter culture and exopolysaccharide (EPS) producing from lactic acid bacterial strain i.e. Lactobacillus paraplantarum KM1, the second set with curd starter culture with 0.2% (w/v) purified EPS i.e. producing from L. paraplantarum KM1 and the third with just curd starter culture (as control curd). Many changes were observed in terms of microbial evaluation; for all three set of curd, the viable count i.e. in log cfu/ml of curd increased till 3 rd day i.e. for set A (13.05), set B (10.2) and set B (9.5) but after 3 rd it showed a decrease in number, after 5 th day significant difference occur between all three treatments during storage period at 4 æ% C till 7 days. A decrease in pH followed by an increase in lactic acid was observed during storage for all three set of curd, which was mostly attributed to the activity of the curd starter culture. Curd made with purified EPS had significantly (P<0.05) lower firmness, low syneresis and higher viscosity values than control curd. According to the results, exopolysaccharide enhance viscosity, texture and mouth-feel and to avoid syneresis in curd. The results of this study suggest that the use of purified EPS could provide better textures for curd than those imparted by other chemical","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130830005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of bypass fat on postpartum reproductive performance in dairy cattle 旁路脂肪对奶牛产后繁殖性能的影响

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.011

S. Nirwan, J. S. Mehta, Ashok Kumar, Pramod Kumar, Arvind Kumar, Vikramjit Singh

{"title":"Effects of bypass fat on postpartum reproductive performance in dairy cattle","authors":"S. Nirwan, J. S. Mehta, Ashok Kumar, Pramod Kumar, Arvind Kumar, Vikramjit Singh","doi":"10.33785/IJDS.2019.V72I02.011","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.011","url":null,"abstract":"This study was conducted to determine the effects of bypass fat on postpartum reproductive performance in dairy cattle. A total of 40 advance pregnant crossbred dairy cows of 2 to 5 parity were randomly divided into two groups, control (n=10) and treatment (n=30). The control animals were maintained on routine standard feeding schedule. The treatment animals in addition to routine standard feeding schedule, were supplemented orally daily with extra 100 g of bypass fat (Enerfat, Kemin) for about 2 weeks before expected date of calving and continued one week after calving. The level of bypass fat was then increased as per the milk production @ 10 gram per litre of milk produced until 60 days postpartum limiting to maximum of 250 gram/day. Blood samples were collected from each animal at 2 week prior to expected date of calving (-14), day 0, 10, 20 and 30 of calving, for the estimation of various blood biochemical parameters. Gross uterine involution and the interval from calving to first estrus occurrence were recorded. Bypass supplementation non-significantly reduce uterine involution time and time from calving to first postpartum observed estrus. Peripartum bypass fat supplementation significantly (P<0.05) increased serum glucose and total cholesterol but significantly (P<0.05) decreased serum (non-esterified fatty acids) NEFA level.","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113984795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Process optimization for development of low-calorie milk cake 低热量牛奶蛋糕开发的工艺优化

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.003

Arvind, R. Singh, S. Pandhi

引用次数: 0

Production, consumption, marketed surplus and disposal pattern of milk inAndhra Pradesh 安得拉邦牛奶的生产、消费、市场剩余和处置模式

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.013

P. Lakshmipriya, R. Raju, S. Sirohi, A. Chauhan, P. Raju, Gopal Sankhala

{"title":"Production, consumption, marketed surplus and disposal pattern of milk in\u0000Andhra Pradesh","authors":"P. Lakshmipriya, R. Raju, S. Sirohi, A. Chauhan, P. Raju, Gopal Sankhala","doi":"10.33785/IJDS.2019.V72I02.013","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.013","url":null,"abstract":"© Abstract: The present study investigated production, marketed surplus, consumption and disposal pattern of milk in Andhra Pradesh. The study covered 160 milk producers selected randomly from eight village dairy cooperatives which were post-stratified into small, medium and large herd size category. The study revealed that Overall average milk production was higher for member households (42.15 litres) as compared to non-member households (24.99 litres), respectively. Overall average milk consumption per day per household was lower in the member group (1.51 litres) than non-member group (2.06 litres), respectively. The average quantity of marketed surplus of milk per day per household was higher in the member group (40.64 litres) as compared to the non-member group (22.93 litres), respectively. Out of total quantity of milk disposed off per day by the member households, 96.21 per cent was disposed to dairy cooperatives followed by 2.84 per cent to milk vendors, 1.03 per cent to tea shops and only 0.91 per cent to consumers directly. Similarly, for non-member households, 80.50 per cent was disposed to dairy cooperatives followed by 12.88 per cent to private dairies, 2.49 per cent to milk vendors, 2.11 per cent to tea shops and only 2.03 per cent to consumers directly in the study","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124466847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cost estimation and consumer acceptance studies of herbal burfi 草药布利菲的成本估算和消费者接受度研究

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.017

Writdhama G. Prasad, K. Khamrui, Gunvantsinh Rathod, H. Gupta

引用次数: 0

Effect of sterilization treatment on polyphenol content, antioxidant activity and stability of free and encapsulated herb (Terminalia arjuna) added milk drink 灭菌处理对牛乳饮料中游离和包封草本植物阿尔朱那多酚含量、抗氧化活性及稳定性的影响

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI: 10.33785/IJDS.2019.V72I02.004

P. Sawale, G. R. Patil, S. A. Hussain, A. Singh, R. Singh

{"title":"Effect of sterilization treatment on polyphenol content, antioxidant activity and stability of free and encapsulated herb (Terminalia arjuna) added milk drink","authors":"P. Sawale, G. R. Patil, S. A. Hussain, A. Singh, R. Singh","doi":"10.33785/IJDS.2019.V72I02.004","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I02.004","url":null,"abstract":"© Abstract: In the current investigation, effect of heat treatment (121ºC/15 min) on stability, polyphenols content and antioxidant activity of milk drinks added with alcoholic extract Terminalia arjuna were determined. Four different vanilla chocolate flavoured milk drink samples viz. supplemented with free (Drink 1) and encapsulated (Drink 2) form of T. arjuna and their respective controls (Control 1 & Control 2) devoid of herbal extract were prepared. The sterilization treatment reduced the antioxidant activity and phenolic content of drink 1, while reverse trend was noticed for drink 2. Heat coagulation time, measure of stability of milk drinks, revealed that addition of T. arjuna extract led to a decrease in pH (Drink 1 – pH 6.67 to 6.65 and Drink 2 –pH 6.67 to 6.66) of milk drinks thus led to destabilization of casein micelles as evidenced from the appearance of flakes in heat stability tubes. Control samples showed type A kind of HCT-pH profile, while Drink 1 and Drink 2 showed type B kind of HCT-pH profile. The study indicated that encapsulation is effective in preserving the bioactivity of T. arjuna extract during heat","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125094716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0