Journal of dairying, foods & home sciences最新文献_第6页

Enhancement of Shelf Life of Guava Fruits by Application of Chitosan based Nanoemulsion 壳聚糖纳米乳液提高番石榴果实货架期的研究

Journal of dairying, foods & home sciences Pub Date : 2023-07-04 DOI: 10.18805/ajdfr.dr-2052

Rajeev Kumar, Priya Sharma, Dipsikha, Tulika Sharma, Samriti Ranaut

{"title":"Enhancement of Shelf Life of Guava Fruits by Application of Chitosan based Nanoemulsion","authors":"Rajeev Kumar, Priya Sharma, Dipsikha, Tulika Sharma, Samriti Ranaut","doi":"10.18805/ajdfr.dr-2052","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2052","url":null,"abstract":"Background: Edible coating is an effective and widely used approach for preservation of quality of fruits. The physiological changes remain intact with edible coating that leads to maintain the nutritional quality. The current study is an endeavor to develop an appropriate edible coating material that may be applied over fruits as freshness indicators. Methods: Chitosan nanoemulsion was prepared with ultrasonication and guava samples were dipped in prepared nanoemulsion. Quality evaluation of guava samples was evaluated during 15 day storage in triplicates. Result: Guava fruits were coated with chitosan based emulsion to preserve its nutritional qualities. Weight loss, TSS, acidity (%), ascorbic acid and 2,2 diphenyl-1-picrylhydrazyl (DPPH) inhibition activity were measured in coated and control guava samples. Samples coated with guava were found to preserve overall quality. TSS and acidity content, which is ripening indicator, was found to be not affected significantly in coated sample whereas in control samples TSS increased and acidity decreased during storage. The changes in weight loss were significantly more in control samples than coated samples. Ascorbic acid and antioxidant activity variation was observed more in control samples.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43053248","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

The Effect of Saccharomyces cerevisiae Yeast Enriched with Selenium and Zinc on Some Physiological Traits and Milk Production of Female Shami Goats 富硒、富锌酿酒酵母对沙米山羊母羊生理性状及产奶量的影响

Journal of dairying, foods & home sciences Pub Date : 2023-07-03 DOI: 10.18805/ajdfr.drf-324

H. Kasim

{"title":"The Effect of Saccharomyces cerevisiae Yeast Enriched with Selenium and Zinc on Some Physiological Traits and Milk Production of Female Shami Goats","authors":"H. Kasim","doi":"10.18805/ajdfr.drf-324","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-324","url":null,"abstract":"Background: Milk production is one of the most important goals pursued by breeders of milk-producing farm animals World Wide. Goats are one of the most important of these animals. This study sought to compare the effect of Saccharomyces cerevisiae yeast (SCY) with or without Selenium and zinc on milk yield and milk nutritional composition and hormones related. Methods: Twenty four female Shami goats distributed into 4 equal groups (6 goats /group) control group (C) animals fed on standard concentrated diet without adding, T2(SCY) animal dosed with S.Cerevisiae at a concentration of 0.2 g/kg of body weight, T3 (Se + Zn) was fed on Selenium and zinc at a concentration of 0.3 and 0.2 g/kg of body weight, respectively, T4 (SCY+Sc +Zn) was represented by dosing their animals with an S.Cerevisiae 0.2g/kg body weight with selenium and zinc added to ratio at same as T3. Result: there was a significant increase (P≤0.05) in the in-milk production, solid-to-fat ratio, milk density and protein level at (SCY+ Sc+Zn) among the transactions, also (SCY+ Sc+ Zn) highlighted a significant increase (P≤0.05) in prolactin, thyroxine and cortisol hormones accompanied by a significant decrease (P≤0.05) in estrogen and triiodothyronine levels in compared to all treated groups.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45343166","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

Essential Oils in Vapour and Direct Contact Treatments for Controlling Mold Growth on Cheese 蒸汽精油与直接接触处理对奶酪霉菌生长的控制

Journal of dairying, foods & home sciences Pub Date : 2023-06-26 DOI: 10.18805/ajdfr.dr-2076

M. Gaare, C. Ram, H. Kumar

{"title":"Essential Oils in Vapour and Direct Contact Treatments for Controlling Mold Growth on Cheese","authors":"M. Gaare, C. Ram, H. Kumar","doi":"10.18805/ajdfr.dr-2076","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2076","url":null,"abstract":"Background: Natural preservatives are of immense importance to meet the rising demand for food with either little or no synthetic preservatives. This study has evaluated the inhibitory effect of cinnamaldehyde, citral and eugenol essential oil (EO) against mold growth on solid media and cheese in the vapour phase and contact treatments. Methods: The effect of EO at concentrations ranging from 0.06 to 0.25 µl/ml on radial growth of molds was examined. Further, the antifungal properties of vapors of EOs formulated into edible films at 1 to 5% were investigated using the microatmosphere method. Result: The application of EOs directly on the surface of cheese at 0.03 mg/cm2 caused the irreversible inhibition of molds as compared to the control. Both A. flavus and A. niger were sensitive to EO in contact treatments, but there was no significant difference between different EOs after 6 days. According to the results of vapour phase diffusion test cinnamaldehyde significantly suppressed the growth of A. flavus and A. niger on the solid medium and cheese surface at 25°C for 7 days storage. These findings suggest that constituents of EOs could be used as a possible substitute for antifungal chemicals to control mold growth on cheese.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46703359","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

Effect of Two Different Phytobiotic Mixtures on Production Performance and Gut Health in Broilers 两种不同植物生物混合物对肉鸡生产性能和肠道健康的影响

Journal of dairying, foods & home sciences Pub Date : 2023-06-23 DOI: 10.18805/ajdfr.dr-1948

R. Kavitha, C. Valli, R. Karunakaran, K. Vijayarani, R. Amutha

{"title":"Effect of Two Different Phytobiotic Mixtures on Production Performance and Gut Health in Broilers","authors":"R. Kavitha, C. Valli, R. Karunakaran, K. Vijayarani, R. Amutha","doi":"10.18805/ajdfr.dr-1948","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1948","url":null,"abstract":"Background: In broiler production, antibiotics are used to prevent/control infectious diseases and as a growth promoter. The incorrect application of antibiotics increases the risk of residues in chicken tissues. In human’s continuous exposure of antibiotic residue containing meat results antimicrobial resistance. So the demand towards antibiotic free meat is increasing. In this condition studies related with alternatives to antibiotic feeding in broilers gaining importance. Among the alternatives, phytogenic feed additives have antimicrobial and growth promoting effect without causing side effects to the birds. The current study aimed to evaluate two different phytobiotic mixtures on production performance and gut health in broilers. Methods: The study of six weeks duration was carried out between the months of July and August, 2019, at Poultry Farm Complex, Department of Poultry Science, Veterinary College and Research Institute, Namakkal, Tamil Nadu, which falls in the North-Western agro climatic zone of the state. 150 day old chicks (vencobb) used to evaluate two different phytobiotic mixtures on production performance and gut health of birds. Result: Birds fed with phytobiotic mixture (II) - E. officinalis fruits + M. kenigii leaves + S. aromaticum buds (1:1:1) at 2 kg/ton of feed resulted in significant improvement in bodyweight, weight gain and lactobacillus count was observed. So this phytobiotic mixture recommended as alternative to antibiotic feed additive in broilers.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42624829","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

Development of Milk-Based Thabdi by using Peanut as an Ingredient 以花生为原料研制牛奶基Thabdi

Journal of dairying, foods & home sciences Pub Date : 2023-06-23 DOI: 10.18805/ajdfr.dr-2073

Ankitkumar J.Thesiya, K. Ahuja, Rohit Sindhav, Ashvin S. Hariyani, Nikunj M. Vachhani

{"title":"Development of Milk-Based Thabdi by using Peanut as an Ingredient","authors":"Ankitkumar J.Thesiya, K. Ahuja, Rohit Sindhav, Ashvin S. Hariyani, Nikunj M. Vachhani","doi":"10.18805/ajdfr.dr-2073","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2073","url":null,"abstract":"Background: Thabdi is a milk-based sweet delicacy, produced and consumed widely in the Saurashtra region of Gujarat State. It is characterized with brown colour, granular texture and caramelized flavour. Peanuts being globally popular oil seed crop is considered as good source of fat, protein, carbohydrates, essential amino acids, minerals and other growth-promoting elements. In present study, peanut was included as ingredient for development of milk-based peanut thabdi. Methods: Brief method of milk-based peanut thabdi preparation included heat desiccation of milk till pre-pat formation stage, further heating with clarified milk fat (ghee) to get desired granular texture, followed by heating with added sugar and roasted peanut powder till desired brown colour is obtained. Fat/solid-not-fat (SNF) ratio of milk, peanut and sugar levels were optimized using response surface methodology. Result: The fat/SNF ratio of milk 1.11, 21% heat-treated and ground peanut (% w/w of milk solids, dry basis) and 80% sugar (% w/w of milk solids, dry basis) level were found to be optimum with a desirability of 0.92. Optimized thabdi samples indicated better acceptability with overall acceptability score of 8.54±0.03 compared to market samples. The product remained acceptable on 21st day with overall acceptability score of 7.21±0.10, when packed and stored at 7±2°C.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41789319","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

Optimization of Fermentable Sugars Production from Stale Bread using Response Surface Methodology 响应面法优化陈面包发酵糖生产

Journal of dairying, foods & home sciences Pub Date : 2023-06-22 DOI: 10.18805/ajdfr.drf-322

Khaled . Kaid, D. Abdessemed, Abdallah Bouasla

{"title":"Optimization of Fermentable Sugars Production from Stale Bread using Response Surface Methodology","authors":"Khaled . Kaid, D. Abdessemed, Abdallah Bouasla","doi":"10.18805/ajdfr.drf-322","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-322","url":null,"abstract":"Background: Bread is the major waste product worldwide. It contains a considerable amount of starch, which is easily converted into sugars using enzymes. The aim of this study was to produce fermentable sugars from stale bread using barley malt as substitute of commercial enzymes. Methods: Response surface methodology based on Box-Behnken design was applied to optimize the parameters of enzymatic hydrolysis such as malt content (1.25, 2.5 and 3.75%), hydrolysis temperature (55, 62.5 and 70°C) and hydrolysis time (1, 1.5 and 2 h) to maximize fermentable sugars yield. Result: This study showed that malt content and hydrolysis temperature had a significant effect on fermentable sugars yield that increased with the increase in these two parameters. In contrast, hydrolysis time had no significant effect on fermentable sugars yield. The optimal parameters were 2.75% for malt content, 64.41°C for hydrolysis temperature and 1.31 h for hydrolysis time. At these optimal conditions, the fermentable sugars yield was at maximum reaching 63.21%. The results of this study suggested that barley malt could potentially be used to substitute commercial enzymes.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47846946","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

Bovine Colostrum: An Effective Prophylactic and Therapeutic against Diarrhoeal Infections: A Review 牛初乳：腹泻感染的有效预防和治疗：综述

Journal of dairying, foods & home sciences Pub Date : 2023-06-19 DOI: 10.18805/ajdfr.dr-2044

G. Kulkarni, D. Gosar, H. Damania, P. Thenge, M. Kulkarni

{"title":"Bovine Colostrum: An Effective Prophylactic and Therapeutic against Diarrhoeal Infections: A Review","authors":"G. Kulkarni, D. Gosar, H. Damania, P. Thenge, M. Kulkarni","doi":"10.18805/ajdfr.dr-2044","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2044","url":null,"abstract":"Diarrhoea is one of the top five causes of death among paediatric and geriatric population in India. Bacterial, viral and protozoal pathogens contaminating the food and water, or even opportunistic commensal microbes can lead to diarrhoeal infections. A number of anti- infective and antiparasitic agents are available for treating these infections. However, they come along with their distinct side effects. Alternative systems of medicine suggest treatments that come from natural sources like plants, minerals and animals. Bovine colostrum is one such animal-derived product recommended by Ayurveda to boost immunity and treat infections in human beings. is a rich source of immunoglobulins such as IgG1, IgG2, IgA and IgM. These antibodies along with other immune factors such as lactoferrin, lactoperoxidase, lysozymes, lactalbumins, oligosaccharides present in colostrum provide an excellent passive protection against infections of bacterial, viral and protozoal origin. A long track record of safe use and several in vitro, preclinical and clinical studies have established bovine colostrum as a safe and effective remedy in the prevention and treatment of diarrhoea. We present a mechanistic review of application of bovine colostrum against primary and secondary diarrhoeal infections.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45833801","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

Awareness among Different Stakeholders Towards Dairy Animal Welfare 不同利益相关者对乳制品动物福利的认识

Journal of dairying, foods & home sciences Pub Date : 2023-06-19 DOI: 10.18805/ajdfr.dr-2049

Narendra Khyalia, B.P. Singh

引用次数: 0

Milk Post-harvest Losses, its Causes and Mitigation Strategies along the Dairy Value Chain of Selected Milk Sheds of Ethiopia 埃塞俄比亚选定奶棚乳制品价值链上的牛奶收获后损失、原因及缓解策略

Journal of dairying, foods & home sciences Pub Date : 2023-06-19 DOI: 10.18805/ajdfr.drf-318

Abera Fekata, Mitiku Eshetu, L. Fita, U. Galmessa, Tesfemariam Berhe

{"title":"Milk Post-harvest Losses, its Causes and Mitigation Strategies along the Dairy Value Chain of Selected Milk Sheds of Ethiopia","authors":"Abera Fekata, Mitiku Eshetu, L. Fita, U. Galmessa, Tesfemariam Berhe","doi":"10.18805/ajdfr.drf-318","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-318","url":null,"abstract":"Background: The lack of suitable markets and spoilage are the main causes of post-harvest losses of milk and dairy products along the supply chain. Milk loss can be seen in economic, qualitative, quantitative and nutritional terms. Reduction in amount is referred to as a quantitative loss, but an economic loss is decrease in the food’s value as a result of physical loss. Methods: The study was conducted at Addis Ababa-Selale, Ambo-Waliso and Adama-Asella milk sheds with the objective to investigate milk postharvest losses, their causes and mitigation strategies along the milk sheds. Depending on their potential for dairy production, three milk sheds were purposively selected, whereas households selected randomly and proportional to their size. A total of 296 smallholder dairy producers from the districts, 16 milk collectors, 3 dairy plant processors, 35 milk retailers and 115 milk consumers were selected for semi structured interviews. The collected data were analyzed using Statistical Package for Social Sciences (SPSS) version 24 software. Result: The majority of the respondents (92.9%) reported that the common milking equipment used for milking was plastic buckets. The total milk postharvest loss among the milk sheds were (40.5%) in Addis Ababa-Selale, (17.33%) in Ambo-Waliso and (7.24%) in Adama-Asella. As mitigation strategies for post-harvest losses, refrigerators, keeping milk in cold water and clean milk storage were practiced in the area by (1.3%), (21.2%) and (73%) of the respondents, respectively. In conclusions, total milk post-harvest loss was 21.6% in the study milk sheds. Therefore, mitigation strategies and further intervention should be implemented at each stage of milk postharvest loss, focusing on hygienic milk handling, provision of solar based refrigerators, clean milk storage and milking equipment in the study milk sheds.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46377766","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

Indigenous Cattle (A2 Cattle) Conservation and Development- A Crucial Socioeconomic Component: A Review 土著牛（A2牛）的保护和发展——一个重要的社会经济组成部分：综述

Journal of dairying, foods & home sciences Pub Date : 2023-06-12 DOI: 10.18805/ajdfr.dr-2041

Alok R. Rai, C. Gangwar, P. Upadhyay, Sadhna Mishra

{"title":"Indigenous Cattle (A2 Cattle) Conservation and Development- A Crucial Socioeconomic Component: A Review","authors":"Alok R. Rai, C. Gangwar, P. Upadhyay, Sadhna Mishra","doi":"10.18805/ajdfr.dr-2041","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2041","url":null,"abstract":"In the current assessment, an effort was made to examine Indigenous cattle, significant milch, drought-resistant and dual-purpose breeds for genetic advancement, conservation and future research. The flat forehead, drooping ears, fatty hump on the shoulders, and huge dewlap are traits of indigenous cattle. Along with producing A2 milk, they are renowned for withstanding heat, illness resistance, immunity to ticks and parasites and low maintenance requirements. The main causes of the extinction of indigenous cow breeds are crossbreeding with alien breeds, economic viability issues, marketing issues, low milk output, low milk fat percentage, utility loss, decrease in herd size and extensive mechanisation of agricultural operations. By raising public awareness of the benefits of the Indigenous cow breed and conducting research on them, indigenous cattle can be preserved. The term “conservation” refers to the preservation of genetic potential as well as its improvement and maintenance of a breed for use in the future. In the future, genetic advancement and conservation should be combined. The regional gene banks creation and inclusion of breeder communities, Gaushalas, NGOs and other pertinent parties in conservation initiatives.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43002540","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