A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） ...A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.展开更多
Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and o...Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.展开更多
文摘A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.
文摘Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.
