Smitha Balakrishnan - Academia.edu (original) (raw)

Papers by Smitha Balakrishnan

Packaging is associate indispensible vehicle to deliver merchandise to shoppers. The definition o... more Packaging is associate indispensible vehicle to deliver merchandise to shoppers. The definition of packaging says that it's a co-ordinated system of insertion food to guard it from change of state or contamination from physical, chemical and biological sources. Currently a days shopper needs food that area unit contemporary, gently preserved, convenient and prepared to serve. Per capita consumption of packaging material in Asian country is four. 3 kg/person/annum and still to be increased. In response to dynamical shopper lifestyles, giant retail teams and food service industries have introduced extremely competitive mixture of selling ways that depends on quality of packaging material and technology utilized. Numerous methodologies of packaging technology for food have developed over the years. New ideas of active packaging, intelligent packaging and engineering science offers innovative solutions that play a vital role for up or monitoring food quality and safety and increasin...

Milk lipids play an important role in the structure, stability, mouthfeel and flavour of dairy pr... more Milk lipids play an important role in the structure, stability, mouthfeel and flavour of dairy products and a host of other foods in which milk and milk components are added as functional ingredients. The fatty acid composition, which greatly influences the physico-chemical, functional and nutritive properties of dairy products, is subjected to variation due to species, breed, stage of lactation and feed. Information is sparse on the physico-chemical charactelistics of milk lipids of Deoni cattle, an impol1ant dual-purpose breed of the southern region. Therefore, in the present work an attempt has been made to charactelize the milk lipids of this breed. Levels of short and medium chain fatty acids were lower while the propOltion of long chain saturated were higher in the milk fat samples of Deom breed than those reported for other breeds. The level of unsaturated fatty acids (~ 40 %) also was higher. The diene conjugated fatty acids, of which conjugated linoleic acid is a constituen...

Journal of Food Processing and Preservation

International Journal of Fermented Foods, 2020

Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old pra... more Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old practice. Halvasan is semi-soft, sticky, sweet, caramelized milk-cereal based traditional Indian dairy product. It is heat desiccated sweet prepared from mixture of milk and wheat fada (germinated and dried wheat semolina). It is sweetened and after desiccation, is richly coloured, flavoured and decorated using nutmeg, cardamom, pistachio and saffron. For manufacture of such products industrially, standard quality fada is required. Halvasan is very popular heat desiccated milk product but has not been studied scientifically especially for suitable wheat variety and wheat germination conditions. Present experiment envisages selecting suitable wheat variety and developing a wheat germination protocol for Halvasan manufacture. Three different wheat varieties viz. GW-496 (T. aestivum), Arnej-206 (T. durum) and GW-1 (T. durum) were geminated for 2, 3 and 5 days and dried in vacuum tray drier. Th...

The idea of conducting the research work was to add value to the fermented dairy product (Bhapa d... more The idea of conducting the research work was to add value to the fermented dairy product (Bhapa dahi) through flavour enhancement of the product, increasing its consumer appeal as well as enriching the product with β−carotene (a precursor of vitamin A – important for healthy vision and an antioxidant). Incorporation of herbs like ginger and mint at levels of 1.5% by weight in the preparation of frozen yogurt helped in better survival of Lactic Acid Bacteria in the product; the maximum count of S. thermophilus and L. bulgaricus noted in such product was 70.5 x 107 and 27.0 x 107 cfu/g respectively (Singh et al., 2013).

Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians sinc... more Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is advocated for treatment of diabetes mellitus, hypertension, flatulence, cooling properties, liver diseases, weight loss and other associated benefits. The nutritive value of bottle gourd makes it a popular diet ingredient in making sweet curries, soups, jams, juices, beverages, cakes, ice creams and tea for value-addition. In this article, the literature available on functional properties, health benefits and applications of bottle gourd in various food products have been reviewed. Keywords: Bottle gourd, composition, properties, medicinal uses, applic...

Indian journal of dairy science, 2006

Journal of Dairy, Veterinary & Animal Research, 2017

Milk protein ingredients provide not only nutrition, but also specific technological functionalit... more Milk protein ingredients provide not only nutrition, but also specific technological functionality when applied in food formulations. Milk protein ingredients are natural, trusted food ingredients and are ideal for unique nutritional and functional applications. Value addition to dairy and food products are being strived by the dairy and food industry to woo more consumers for their innovative products. Use of high protein milk solids can be one mode of such value-addition to food products. Some of the important functional properties of dairy protein ingredients include solubility, viscosity building, emulsification, heat stability, aeration, etc. The high protein dairy based ingredients highlighted in the review include caseinates, co-precipitates, whey protein concentrates and isolates, milk protein concentrates, micellar casein, UF retentate powder, etc. Cheese analogues are glaring product example in which high protein ingredients are indispensable. Wheyless cheese can be made utilizing UF retentate powders. Some of the drawbacks of conventional product such as reduced cheese yield, wheying off from yoghurt, break down of body during storage can be taken care of utilizing high protein dairy ingredients in the product formulation. The applications of such high protein tailor-made ingredients in dairy and food products have been discussed in the review paper.

International Journal of fermented Foods, 2018

Buttermilk is a refreshing drink obtained in the preparation of butter from dahi or by churning c... more Buttermilk is a refreshing drink obtained in the preparation of butter from dahi or by churning cream. It is rich source of phospholipids and other constituents of MFGM. Therapeutic Properties of Buttermilk is described in Ayurveda texts. Consuming buttermilk on regular basis offers manly health benefits. Presence of MFGM has given buttermilk an added value. Cultured buttermilk also serves as a good source of bioactive peptide which can offer additional therapeutic values.

Journal of Dairy, Veterinary & Animal Research, 2016

Tea special milk (Amul brand-homogenized milk having 4.5% fat, 8.5% SNF) was procured from Amul S... more Tea special milk (Amul brand-homogenized milk having 4.5% fat, 8.5% SNF) was procured from Amul Shoppe, Anand, India to prepare the product. Partly skimmed Sweetened Condensed Milk (SCM) (M/s. Nestle Co., brand Milkmaid) packed in tin can was procured fromgranary, Anand, India. Non-dairy ingredients Lyofast Y480 F and Y170F, both Sacco yoghurt cultures (freeze dried lactic cultures; Cadorago Co., Italy) were used for the preparation

Journal of Food Science and Technology, 2014

Whey is a liquid by-product obtained during manufacture of coagulated milk products like paneer, ... more Whey is a liquid by-product obtained during manufacture of coagulated milk products like paneer, cheese etc. Its disposal as waste leads to heavy load in dairy effluent and loss of valuable milk solids. For efficient and economic utilization of whey, a method was standardized for the preparation of cultured butter milk using paneer whey as one of the ingredient. It involved fermentation of paneer whey and double toned milk separately using starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The paneeer whey can be successfully incorporated up to 50 % by following the standardized method. The proximate chemical composition of cultured buttermilk was 8.31 % total solids, 2.26 % protein, 1.12 % fat, 4.42 % lactose and 0.56 % ash. The cultured buttermilk has acceptable sensory qualities and shelf life of 5 days under refrigerated condition.

International Journal of Chemical Studies, 2019

Ghee residue, a highly nutritious byproduct of dairy industry needs to be utilized in food system... more Ghee residue, a highly nutritious byproduct of dairy industry needs to be utilized in food system. Sugar and jaggery based chikki (candy) were prepared incorporating ghee residue (GR) and used as flavouring particulates in ‘Confection ice cream’. The proportion of GR and sugar/jaggery was kept 30:70 w/w. Confection ice cream was made using caramel flavour as well candy particulates containing GR @ 6% by weight of ice cream mix; caramel ice cream (without candy) served as control. All the experimental ice creams conformed to FSSA standards. Ice cream containing sugar candy was sensorily preferred over control ice cream as well as the one containing jiggery candy. A level of 8.0% of sugar candy was selected as optimum rate in the preparation of Confection ice cream. Such confection ice cream had markedly superior score for colour and appearance, flavour, body and texture and total score as compared to other two ice creams containing 6.0 and 10.0% candy. The fat, protein, carbohydrate ...

Research Aspects in Agriculture and Veterinary Science Vol. 2

International Journal of Current Microbiology and Applied Sciences

International Journal of Chemical Studies

Extruded snacks are gaining recognition as well as appreciation these days due to their ready-to-... more Extruded snacks are gaining recognition as well as appreciation these days due to their ready-to-eat nature, delicious taste and appealing look. Combination of lysine rich whey protein concentrate with lysine deficient cereal protein has synergistic effect that imparts a high nutritional value to the mixed protein in the product. The milk solids based extruded snack food and control sample were stored at room temperature (37±2 °C) after packaging in MET PET material. The whey protein concentrate based extruded snack food samples and control sample were analyzed for changes in sensory characteristics, physico-chemical properties and textural properties as well as for microbiological quality at 15 days interval. Sensory scores, fracturability for experimental sample and control decreased while moisture, water activity and hardness increased during entire storage period. The Standard plate count decreased while coliform count and yeast and mold count were found absent till 180 days of storage.