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Title: Process Optimization And Storage Stability Of Kalakand By Admixing Sapota And Papaya Pulp With Ashwagandha Withania Somnifera L Powder
Researcher: Ramkisan, Shriram Arsul
Guide(s): David, John
Keywords: Biotechnology and Applied Microbiology
Life Sciences
University: Sam Higginbottom Institute of Agriculture, Technology and Sciences
Completed Date: 2022
Abstract: newline Kalakand is one of the indigenous milk products obtained by heat desiccation or newlineconcentration of whole or standardized milk with subsequent addition of sugar and proper newlinecoagulant. Kalakand was prepared under standard procedure from standardize buffalo milk (6% newlinefat and 9 % SNF). Sapota and Papaya Pulp was incorporated in the kalakand at 5% 10% 15% newlineand 20% in combination with constant incorporation of Ashwagandha powder at 2 %. Chemical newlineproperties of product were tested to find the total solids, moisture, fat, protein, ash, carbohydrate. newlineThe sample (S0P0) incorporated with 0% sapota and 0% papaya showed promising results in the newlinechemical properties Total Solids 74.14 %, Fat 24.66 %, Protein15.62 %, Carbohydrate 30.94 % newlineand Ash 2.92 % and Free Fatty Acid 0.456 % which are consistent with previous studies. The newlinetreatment (S4P4) showed maximum (83.55) antioxidant activity % (DPPH assay) compared to newlineother treatments. Sensory qualities of the product (Colour and Appearance, Body and Texture, newlineFlavour and Taste) were judged by 9-point Hedonic scale. Effect of different levels of pulp ratio newlineand sensory scores for all attributes were highly acceptable for Kalakand S2P2 made with 80 % newlineKalakand, 10 % Sapota pulp and 10% Papaya pulp. Increased levels of fruit pulp in S4P4 made newlinewith 60% Kalakand, 20 % Sapota pulp and 20% papaya pulp, resulted in decrease in flavour, newlinetexture and overall acceptability. As per texture profile analysis concern, addition of fruit pulp at newline5%, 10%, 15% and 20% decreased the hardness, springiness, chewiness, gumminess of kalakand newlineand therefore, it increased the cohesiveness of kalakand. Nutritive value (energy value)- 408.18 newlineKcal/100gm was considered as best of sample (S0P0) among other samples. The cost of kalakand newline(S4P4) was estimated to be Rs.251.04 per kg. The shelf life of the product was considerably newlineincreased up to 15 days without any deterioration with addition of fruit pulp. On the basis of newlinemicrobiological analysis at (0,5,10,15 days) the formulated kalakand i.e, 6
Appears in Departments:Warner School of Food and Dairy Technology

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02_perlim pages.pdf1.63 MBAdobe PDFView/Open
05 content.pdf140.66 kBAdobe PDFView/Open
07 chaper 1.pdf168.63 kBAdobe PDFView/Open
08 chapter 2.pdf483.33 kBAdobe PDFView/Open
09 chapter 3.pdf285.27 kBAdobe PDFView/Open
10_annexure.pdf394.32 kBAdobe PDFView/Open
10 chapter 4.pdf3.93 MBAdobe PDFView/Open
6.1 abstract.pdf83.66 kBAdobe PDFView/Open
80_recommendation.pdf182.3 kBAdobe PDFView/Open
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