prabhakar padghan | Vasantrao Naik Marathwada Agriculture University Parbhani (original) (raw)

Teaching Documents by prabhakar padghan

Abstract The lassi, fermented milks product containing angiotensin-I-converting-enzyme (ACE)-inhi... more Abstract The lassi, fermented milks product containing angiotensin-I-converting-enzyme (ACE)-inhibitory peptides were produced by using selected Lactobacillus acidophilus NCDC-15 and the incubation period and simmering effect was also optimized for production of ACE-inhibitory peptides. The time–temperature combination for the heat treatment was optimized using RSM. The biological activity was measured in the supernatant of the fermented milk after centrifugation. The lowest IC50 values for the inhibition of angiotensin-converting enzyme (ACE) was found 28.9 ± 0.95 lg protein/ml in the supernatant of milk fermented by L. acidophilus and heated at 78 C for 10 h. The fractions which showed the highest ACE-inhibitory indexes were further purified by different techniques including solid phase extraction, RP-HPLC and FPLC and the related peptides were identified by LC–MS/ MS using the Ultimate 3000 nano HPLC system (Dionex) coupled to a 4000 Q TRAP electro-spray ionization mass spectrometry. The high ACE-inhibitory activity containing fractions of the milk fermented by L. acidophilus contained the sequences of b-casein (b-CN) fragment. The fractionIII showed minimum IC50 value i.e. 14.57 ± 0.72 lg/ml compared with fraction-I and fraction-II. Among these peptides 14 peptides have been identified from the fractionI of the lassi prepared from L. acidophilus i.e. b-CN f47–56, b-CN f47–57, b-CN f199–209, b-CN f176–182, bCN f176–183, b-CN f176–184, b-CN f1–7, b-CN f57–68,
b-CN f166–175, b-CN f195–206, b-CN f195–207, b-CN f195–209, b-CN f94–106 and b-CN f169–176 showed partially or completely homology to that the milk protein bioactive peptides having ACE inhibitory. The two peptides KVLPVPQK (b-CN f169–176) and YQEPVLGPVR GPFPIIV (b-CN f193–209) have the same sequence as ACE inhibitory peptides (Maeno et al. in J Dairy Sci 79(8):1316–1321, 1996; Yamamoto et al. in J Dairy Sci 77:917–922, 1994b).

Papers by prabhakar padghan

MOJ Food Processing & Technology, 2015

Fatty acid composition of milk fat is also greatly affected by season, breed, species, parity, st... more Fatty acid composition of milk fat is also greatly affected by season, breed, species, parity, stage of lactation etc., 6-8 which further complicate the situation of adulteration because it broaden the overall range of each fatty acid. Milk fat is uniquely distinct from other fats being the only fat containing short chain fatty acids. 9-12 Whereas, vegetable oils/fats are rich in linoleic acid 13,14 and animal depot fat are rich in oleic acid. 15 Therefore, by keeping all these aspects about fatty acid composition of different oils/fats, an attempt was made to detect adulteration in milk fat with soybean oil and buffalo depot fat using Gas liquid chromatography technique. Materials and methods Samples preparation Cow and buffalo milk fat samples were prepared from their respective milks using creamery butter method. 16 Refined soybean oil of a well-known brand was procured from the local market of Karnal, Haryana. Buffalo adipose tissue was collected from abattoir located at Keshavpuram, New Delhi and its fat was extracted by heat clarification at 140˚C followed by filtration using ordinary filter paper and finally with Whatman No. 4 using vacuum filter assembly. Cow milk was a mixture of the milk obtained from the herd of Karan Swiss, Karan Fries, Sahiwal and Tharparkar breeds. Buffalo milk was also herd milk from the Murrah breed only. In order to eliminate the effects due to season, samples were collected at two months interval over a period

Asian Journal of Dairy and Food Research, 2017

In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk an... more In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.

Journal of Pharmacognosy and Phytochemistry, 2017

Research was conducted to examine the effect of herbal menthol leaves extract and crystal menthol... more Research was conducted to examine the effect of herbal menthol leaves extract and crystal menthol extract on the physico-chemical characteristics of ice-cream desserts. The objective of the present research was to develop improved herbal based ice-cream with health benefits beyond those of traditionally formulated dairy products. The product was formulated with different levels of herbal menthol leaves extract at the rate 0.5, 1 and 1.5 per cent and crystal menthol extract at 0.2, 0.4 and 0.6 per cent. The product obtained was subjected for physico-chemical analysis result to be recorded. The on an average the acidity observed 0.27, 0.30, 0.32, 0.34, 0.33, 0.34 and 0.35, pH content of herbal and crystal menthol ice-cream was found to be 6.19, 6.20, 6.23, 6.25 and 6.21, 6.23 and 6.27, fat 10.22, 9.77, 9.53, 9.31, 9.81, 9.71 and 9.67per cent, protein 5.15, 5.21, 5.28, 5.31, 5.12, 5.10 and 5.08 per cent, total solids 36.72, 36.67, 36.62, 36.61, 36.51, 36.35 and 36.12 per cent, moisture...

International Journal of Food Sciences and Nutrition, 2018

This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whe... more This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whey beverage. These experiment have four different treatment combinations viz., T-1 (80% whey with 20% beetroot extract), T-2 (80% whey with 20% beetroot extract and 2% Mentha extract), T-3 (80% whey with 20% beetroot extract and 4% Mentha extract) T-4 (80% whey with 20% beetroot extract and 6% Mentha extract). The amount of sugar was fixed at 7 percent in all in 100 ml of beverage in all treatments. All the samples were chemically analyzed using standard procedures. It was also observed that as the Mentha extract increased, there was decrease in acidity, total solids and fat content of herbal whey beverage and increased in pH, protein, ash, total sugar and moisture content of herbal whey beverage. Development of such herbal whey beverages based upon whey, beetroot and menthol to exhaust nutritional, therapeutic as well as medicinal properties of beetroot and menthol.

Milk derived bioactive peptides are considered as prominent ingredients for various health promot... more Milk derived bioactive peptides are considered as prominent ingredients for various health promoting functional foods targeted at heart, bone and digestive system health as well as improving immune defense, mood and stress control. Fermentation of milk with lactic acid bacteria (LAB) is the most suitable approach to enrich the bioactive peptides in fermented milk products. In the present study, the survey of traditional lassi from nearby villages of Karnal city was conducted with respect to method of preparation of lassi and the collected samples were analyzed for their physicochemical and bio-functional properties. The method of preparation of lassi was optimized taking into consideration preheating temperature, incubation time, screening of lactobacillus strains and the bio-functional properties. Two NCDC cultures were selected namely, L. acidophilus (NCDC-15) with maximum antioxidative (0.65±0.074 μM TEAC / mg of protein), ACE inhibitory activity IC50 (26.62±0.06 μg of protein/ml...

The diversification in food items on the basis of test, nutritional and functionality are the maj... more The diversification in food items on the basis of test, nutritional and functionality are the major concern of consumers due to the awareness, scientific attitude and changing life style with increasing purchasing power. So may new food items are coming in the market with their specification. Thus the icecream prepared from addition of some herbals may improve the nutritive quality. An ice-cream is a highly popular, palatable, nutritious and commercially important dairy product. It is a valuable accompaniment to the normal diet for all age groups especially for children. The production of ice-cream and its popularity is increasing rapidly. The dairy industry also more interested in icecream business due to its popularity, more profit margin and long shelf life as compare to other milk products as well as good stability in storage and transportation. It is manufactured with homogenized and pasteurized mix followed by ageing the mix International Journal of Current Microbiology and Ap...

Asian Journal of Dairy and Food Research, 2015

The present investigation was undertaken with object of studying the standard procedure of prepar... more The present investigation was undertaken with object of studying the standard procedure of preparation of kheer from buffalo milk blended with soy milk and studied for its sensory properties. Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk as T2 (90:10), T3 (80:20) and T4 (70:30) and compared with control sample T1 (100:00) for its sensory properties. The sensory score for overall acceptability of soy kheer of treatments T1, T2, T3 and T4 were 8.53, 8.25, 8.7.46 and 6.40, respectively. It was observed thatKheer prepared by using 20 per cent soy milk secured highest score for overall acceptability (8.25) followed by control sample (8.53) ranked between like very much to like extremely. Blending of soy milk beyond 10 per cent in the blend scored towards lower side by panel of judges.

Asian Journal of Dairy and Food Research, 2015

Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the mi... more Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk asT 1 (100:00), T 2 (90:10), T 3 (80:20) and T 4 (80:30). It was observed that proximate analysis of the product indicated the increase trend of moisture and protein and titrable acidity contents as the proportion of soy milk increased in the blend. Fat, total sugar, total solids and ash contents of the kheer decreased with addition of soy milk in the blend. The cost of production of soy kheer for treatments T 1 , T 2 , T 3 and T 4 were Rs. 81.04, 76.54, 73.16 and 69.27, respectively. The production cost of treatment T 4 (69.27) was comparatively less than treatment T 1 (81.04), T 2 (76.54) and T 3 (73.16).

Rasogolla was prepared by using isabgol powder at different proportions. The finished product was... more Rasogolla was prepared by using isabgol powder at different proportions. The finished product was subjected for physico-chemical analysis. The acidity was 0.64, 0.49, 0.34 and 0.32 per cent; pH content was 6.05, 6.30, 6.37 and 6.52; fat 4.50, 4.42, 4.35 and 4.32 per cent; protein 4.80, 5.17, 5.27 and 5.39 per cent; total sugar content was 34.96, 34.90, 34.84 and 34.81 per cent; moisture 54.84, 54.54, 54.51 and 54.43 per cent; total solids content were found to be 45.16, 45.45, 45.48 and 45.56 per cent; ash per cent in isabgol rasogolla were 0.90, 0.97, 1.02 and 1.05 per cent and sugar syrup absorption was 78.73, 78.95, 79.92 and 81.00, for treatment T1, T2, T3 and T4 respectively. The textural properties of rasogolla were studied and recorded the score for hardness was found to be 2.627, 0.503, 0.358 and 0.958 g, cohesiveness was found to be 0.84, 1.51, 1.04 and 0.85, elasticity was found to be 69.74, 69.78, 69.793 and 69.79 mm, chewiness was found to be 153.89, 53.08, 26.06 and 57....

The Pharma Innovation Journal, 2020

This study deals with the development of Rasogolla by incorporating the “Isabgol (Plantago ovata)... more This study deals with the development of Rasogolla by incorporating the “Isabgol (Plantago ovata)” Powder. The Isabgol powder was incorporated at 0.5, 1.0 and 1.5 % level in the Channa (milk solid) prepared from cow milk. On the basis of results obtained through organoleptic evaluation, the mean overall score of acceptability of rasogolla for the treatments T1, T2, T3 and T4 were 8.47, 8.09, 7.56 and 6.90, respectively. Rasogolla prepared by incorporating 0.5 % isabgol powder treatment T2 was significantly superior over treatment T3 and T4 which had the highest mean score of isabgol powder added rasogolla using 0.5 per cent isabgol powder. The finished product was subjected for physico-chemical analysis. The acidity was 0.64, 0.49, 0.34 and 0.32 per cent; pH content was 6.05, 6.30, 6.37 and 6.52; fat 4.50, 4.42, 4.35 and 4.32 per cent; protein 4.80, 5.17, 5.27 and 5.39 per cent; total sugar content was 34.96, 34.90, 34.84 and 34.81 per cent; moisture 54.84, 54.54, 54.51 and 54.43 pe...

This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whe... more This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whey beverage. These experiment have four different treatment combinations viz., T-1 (80% whey with 20% beetroot extract), T-2 (80% whey with 20% beetroot extract and 2% Mentha extract), T-3 (80% whey with 20% beetroot extract and 4% Mentha extract) T-4 (80% whey with 20% beetroot extract and 6% Mentha extract). The amount of sugar was fixed at 7 percent in all in 100 ml of beverage in all treatments. All the samples were chemically analyzed using standard procedures. It was also observed that as the Mentha extract increased, there was decrease in acidity, total solids and fat content of herbal whey beverage and increased in pH, protein, ash, total sugar and moisture content of herbal whey beverage. The different organoleptic characteristics viz., colour and appearance, flavour, taste, consistency and overall acceptability were recorded of fresh beverage. Among the tested treatments with re...

Abstract The lassi, fermented milks product containing angiotensin-I-converting-enzyme (ACE)-inhi... more Abstract The lassi, fermented milks product containing angiotensin-I-converting-enzyme (ACE)-inhibitory peptides were produced by using selected Lactobacillus acidophilus NCDC-15 and the incubation period and simmering effect was also optimized for production of ACE-inhibitory peptides. The time–temperature combination for the heat treatment was optimized using RSM. The biological activity was measured in the supernatant of the fermented milk after centrifugation. The lowest IC50 values for the inhibition of angiotensin-converting enzyme (ACE) was found 28.9 ± 0.95 lg protein/ml in the supernatant of milk fermented by L. acidophilus and heated at 78 C for 10 h. The fractions which showed the highest ACE-inhibitory indexes were further purified by different techniques including solid phase extraction, RP-HPLC and FPLC and the related peptides were identified by LC–MS/ MS using the Ultimate 3000 nano HPLC system (Dionex) coupled to a 4000 Q TRAP electro-spray ionization mass spectrometry. The high ACE-inhibitory activity containing fractions of the milk fermented by L. acidophilus contained the sequences of b-casein (b-CN) fragment. The fractionIII showed minimum IC50 value i.e. 14.57 ± 0.72 lg/ml compared with fraction-I and fraction-II. Among these peptides 14 peptides have been identified from the fractionI of the lassi prepared from L. acidophilus i.e. b-CN f47–56, b-CN f47–57, b-CN f199–209, b-CN f176–182, bCN f176–183, b-CN f176–184, b-CN f1–7, b-CN f57–68,
b-CN f166–175, b-CN f195–206, b-CN f195–207, b-CN f195–209, b-CN f94–106 and b-CN f169–176 showed partially or completely homology to that the milk protein bioactive peptides having ACE inhibitory. The two peptides KVLPVPQK (b-CN f169–176) and YQEPVLGPVR GPFPIIV (b-CN f193–209) have the same sequence as ACE inhibitory peptides (Maeno et al. in J Dairy Sci 79(8):1316–1321, 1996; Yamamoto et al. in J Dairy Sci 77:917–922, 1994b).

MOJ Food Processing & Technology, 2015

Fatty acid composition of milk fat is also greatly affected by season, breed, species, parity, st... more Fatty acid composition of milk fat is also greatly affected by season, breed, species, parity, stage of lactation etc., 6-8 which further complicate the situation of adulteration because it broaden the overall range of each fatty acid. Milk fat is uniquely distinct from other fats being the only fat containing short chain fatty acids. 9-12 Whereas, vegetable oils/fats are rich in linoleic acid 13,14 and animal depot fat are rich in oleic acid. 15 Therefore, by keeping all these aspects about fatty acid composition of different oils/fats, an attempt was made to detect adulteration in milk fat with soybean oil and buffalo depot fat using Gas liquid chromatography technique. Materials and methods Samples preparation Cow and buffalo milk fat samples were prepared from their respective milks using creamery butter method. 16 Refined soybean oil of a well-known brand was procured from the local market of Karnal, Haryana. Buffalo adipose tissue was collected from abattoir located at Keshavpuram, New Delhi and its fat was extracted by heat clarification at 140˚C followed by filtration using ordinary filter paper and finally with Whatman No. 4 using vacuum filter assembly. Cow milk was a mixture of the milk obtained from the herd of Karan Swiss, Karan Fries, Sahiwal and Tharparkar breeds. Buffalo milk was also herd milk from the Murrah breed only. In order to eliminate the effects due to season, samples were collected at two months interval over a period

Asian Journal of Dairy and Food Research, 2017

In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk an... more In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.

Journal of Pharmacognosy and Phytochemistry, 2017

Research was conducted to examine the effect of herbal menthol leaves extract and crystal menthol... more Research was conducted to examine the effect of herbal menthol leaves extract and crystal menthol extract on the physico-chemical characteristics of ice-cream desserts. The objective of the present research was to develop improved herbal based ice-cream with health benefits beyond those of traditionally formulated dairy products. The product was formulated with different levels of herbal menthol leaves extract at the rate 0.5, 1 and 1.5 per cent and crystal menthol extract at 0.2, 0.4 and 0.6 per cent. The product obtained was subjected for physico-chemical analysis result to be recorded. The on an average the acidity observed 0.27, 0.30, 0.32, 0.34, 0.33, 0.34 and 0.35, pH content of herbal and crystal menthol ice-cream was found to be 6.19, 6.20, 6.23, 6.25 and 6.21, 6.23 and 6.27, fat 10.22, 9.77, 9.53, 9.31, 9.81, 9.71 and 9.67per cent, protein 5.15, 5.21, 5.28, 5.31, 5.12, 5.10 and 5.08 per cent, total solids 36.72, 36.67, 36.62, 36.61, 36.51, 36.35 and 36.12 per cent, moisture...

International Journal of Food Sciences and Nutrition, 2018

This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whe... more This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whey beverage. These experiment have four different treatment combinations viz., T-1 (80% whey with 20% beetroot extract), T-2 (80% whey with 20% beetroot extract and 2% Mentha extract), T-3 (80% whey with 20% beetroot extract and 4% Mentha extract) T-4 (80% whey with 20% beetroot extract and 6% Mentha extract). The amount of sugar was fixed at 7 percent in all in 100 ml of beverage in all treatments. All the samples were chemically analyzed using standard procedures. It was also observed that as the Mentha extract increased, there was decrease in acidity, total solids and fat content of herbal whey beverage and increased in pH, protein, ash, total sugar and moisture content of herbal whey beverage. Development of such herbal whey beverages based upon whey, beetroot and menthol to exhaust nutritional, therapeutic as well as medicinal properties of beetroot and menthol.

Milk derived bioactive peptides are considered as prominent ingredients for various health promot... more Milk derived bioactive peptides are considered as prominent ingredients for various health promoting functional foods targeted at heart, bone and digestive system health as well as improving immune defense, mood and stress control. Fermentation of milk with lactic acid bacteria (LAB) is the most suitable approach to enrich the bioactive peptides in fermented milk products. In the present study, the survey of traditional lassi from nearby villages of Karnal city was conducted with respect to method of preparation of lassi and the collected samples were analyzed for their physicochemical and bio-functional properties. The method of preparation of lassi was optimized taking into consideration preheating temperature, incubation time, screening of lactobacillus strains and the bio-functional properties. Two NCDC cultures were selected namely, L. acidophilus (NCDC-15) with maximum antioxidative (0.65±0.074 μM TEAC / mg of protein), ACE inhibitory activity IC50 (26.62±0.06 μg of protein/ml...

The diversification in food items on the basis of test, nutritional and functionality are the maj... more The diversification in food items on the basis of test, nutritional and functionality are the major concern of consumers due to the awareness, scientific attitude and changing life style with increasing purchasing power. So may new food items are coming in the market with their specification. Thus the icecream prepared from addition of some herbals may improve the nutritive quality. An ice-cream is a highly popular, palatable, nutritious and commercially important dairy product. It is a valuable accompaniment to the normal diet for all age groups especially for children. The production of ice-cream and its popularity is increasing rapidly. The dairy industry also more interested in icecream business due to its popularity, more profit margin and long shelf life as compare to other milk products as well as good stability in storage and transportation. It is manufactured with homogenized and pasteurized mix followed by ageing the mix International Journal of Current Microbiology and Ap...

Asian Journal of Dairy and Food Research, 2015

The present investigation was undertaken with object of studying the standard procedure of prepar... more The present investigation was undertaken with object of studying the standard procedure of preparation of kheer from buffalo milk blended with soy milk and studied for its sensory properties. Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk as T2 (90:10), T3 (80:20) and T4 (70:30) and compared with control sample T1 (100:00) for its sensory properties. The sensory score for overall acceptability of soy kheer of treatments T1, T2, T3 and T4 were 8.53, 8.25, 8.7.46 and 6.40, respectively. It was observed thatKheer prepared by using 20 per cent soy milk secured highest score for overall acceptability (8.25) followed by control sample (8.53) ranked between like very much to like extremely. Blending of soy milk beyond 10 per cent in the blend scored towards lower side by panel of judges.

Asian Journal of Dairy and Food Research, 2015

Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the mi... more Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk asT 1 (100:00), T 2 (90:10), T 3 (80:20) and T 4 (80:30). It was observed that proximate analysis of the product indicated the increase trend of moisture and protein and titrable acidity contents as the proportion of soy milk increased in the blend. Fat, total sugar, total solids and ash contents of the kheer decreased with addition of soy milk in the blend. The cost of production of soy kheer for treatments T 1 , T 2 , T 3 and T 4 were Rs. 81.04, 76.54, 73.16 and 69.27, respectively. The production cost of treatment T 4 (69.27) was comparatively less than treatment T 1 (81.04), T 2 (76.54) and T 3 (73.16).

Rasogolla was prepared by using isabgol powder at different proportions. The finished product was... more Rasogolla was prepared by using isabgol powder at different proportions. The finished product was subjected for physico-chemical analysis. The acidity was 0.64, 0.49, 0.34 and 0.32 per cent; pH content was 6.05, 6.30, 6.37 and 6.52; fat 4.50, 4.42, 4.35 and 4.32 per cent; protein 4.80, 5.17, 5.27 and 5.39 per cent; total sugar content was 34.96, 34.90, 34.84 and 34.81 per cent; moisture 54.84, 54.54, 54.51 and 54.43 per cent; total solids content were found to be 45.16, 45.45, 45.48 and 45.56 per cent; ash per cent in isabgol rasogolla were 0.90, 0.97, 1.02 and 1.05 per cent and sugar syrup absorption was 78.73, 78.95, 79.92 and 81.00, for treatment T1, T2, T3 and T4 respectively. The textural properties of rasogolla were studied and recorded the score for hardness was found to be 2.627, 0.503, 0.358 and 0.958 g, cohesiveness was found to be 0.84, 1.51, 1.04 and 0.85, elasticity was found to be 69.74, 69.78, 69.793 and 69.79 mm, chewiness was found to be 153.89, 53.08, 26.06 and 57....

The Pharma Innovation Journal, 2020

This study deals with the development of Rasogolla by incorporating the “Isabgol (Plantago ovata)... more This study deals with the development of Rasogolla by incorporating the “Isabgol (Plantago ovata)” Powder. The Isabgol powder was incorporated at 0.5, 1.0 and 1.5 % level in the Channa (milk solid) prepared from cow milk. On the basis of results obtained through organoleptic evaluation, the mean overall score of acceptability of rasogolla for the treatments T1, T2, T3 and T4 were 8.47, 8.09, 7.56 and 6.90, respectively. Rasogolla prepared by incorporating 0.5 % isabgol powder treatment T2 was significantly superior over treatment T3 and T4 which had the highest mean score of isabgol powder added rasogolla using 0.5 per cent isabgol powder. The finished product was subjected for physico-chemical analysis. The acidity was 0.64, 0.49, 0.34 and 0.32 per cent; pH content was 6.05, 6.30, 6.37 and 6.52; fat 4.50, 4.42, 4.35 and 4.32 per cent; protein 4.80, 5.17, 5.27 and 5.39 per cent; total sugar content was 34.96, 34.90, 34.84 and 34.81 per cent; moisture 54.84, 54.54, 54.51 and 54.43 pe...

This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whe... more This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whey beverage. These experiment have four different treatment combinations viz., T-1 (80% whey with 20% beetroot extract), T-2 (80% whey with 20% beetroot extract and 2% Mentha extract), T-3 (80% whey with 20% beetroot extract and 4% Mentha extract) T-4 (80% whey with 20% beetroot extract and 6% Mentha extract). The amount of sugar was fixed at 7 percent in all in 100 ml of beverage in all treatments. All the samples were chemically analyzed using standard procedures. It was also observed that as the Mentha extract increased, there was decrease in acidity, total solids and fat content of herbal whey beverage and increased in pH, protein, ash, total sugar and moisture content of herbal whey beverage. The different organoleptic characteristics viz., colour and appearance, flavour, taste, consistency and overall acceptability were recorded of fresh beverage. Among the tested treatments with re...