The Journal of Research ANGRAU

More documents

Recommendations

Info

DEVELOPMENT OF PHYTOSTEROL ENRICHED FLAVOURED MILK to 5°C. The phytosterol enriched flavoured milk was prepared by incorporating the phytosterols into the flavoured milk. The phytosterols powder was incorporated into the flavoured milk at various levels as shown in Table 1. Phytosterol powder was added (2g, 2.5 and 3g /100ml), homogenized at 2000 psi at room temperature per 2 minutes, bottled by using glass bottles and kept under refrigeration (5ºC) until used. The received milk was homogenized to prevent or delay the rising of cream. It could be homogenized after addition of cocoa and sugar, but this increases sedimentation. Stabilizer was added to delay or prevent settling cocoa particles and also preventing cream rising. The developed products were subjected to organoleptic evaluation for parameters like colour/ appearance, flavour, taste, texture/consistency and overall acceptability by twelve (12) trained panel members from Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, Hyderabad. A score card with five point hedonic scale was used for the purpose. Organoleptic scores for different parameters of sensory evaluation are presented in Table 2. As per the mean score obtained the experimental product T1 was rated higher than experimental products T2 and T3. The colour, taste, flavour and overall acceptability of the experimental product T1 did not differ much from the control. When compared to T1 (2g/100ml), phytosterol powder per cent was high in experimental products T2 (2.5g/100ml) and T3 (3g/100ml). As a result all the variables scored lower than the control and T1. The overall acceptability scores was observed in which T1 (4.5) scored higher followed by control (4.4) and lowest score was observed for T2 and T3 (3.7%). After product development and acceptability studies, it was observed that the product T1 (combination of toned milk, cocoa, sugar, stabilizer (500:4: 35:0.2) and phytosterol powder (2g/100ml)) was found to be superior in all aspects. Hence T1 product was selected for further study. Table 2. Mean scores obtained for control and experimental products S.No. Variables Products Control T1 T2 T3 1 Colour/appearance 4.3±0.8 4.4±0.8 3.6±0.6 3.6±0.6 2 Flavour 4.0±0.6 4.2±0.7 4.0±0.5 3.9±0.7 3 Taste 4.1±0.8 4.2±0.7 4.0±0.5 3.8±0.7 4 Texture/consistency 4.0±0.7 4.0±0.7 3.5±0.5 3.4±0.5 5 Overall acceptability 4.4±0.6 4.5±0.6 3.7±0.4 3.7±0.4 Note: Values are expressed as mean ± SD. Control: Flavoured milk with out phytosterols T1: Phytosterols (2g) enriched flavoured milk, T2: Phytosterols (2.5g) enriched flavoured milk, T3: Phytosterols (3g) enriched flavoured milk. Experimental product T1 and control samples were subjected to Physico- chemical and nutritional analysis. Physico- chemical and nutritional composition of the phytosterol enriched flavoured milk (T1) and control samples are presented in Table 3. 134
RAJU et al Table 3. Physico-chemical and nutritional parameters of experimental and control products (per 100g sample) Parameter Samples T1 Control Fat (g) 3.0 3.1 SNF (g) 12.0 12.4 Specific gravity 1.043 1.044 Total solids (g) 14.52 15.50 Acidity (% of lactic acid) 0.18 0.18 pH 6.6 6.5 Protein (g) 2.98 2.96 Calcium (mg) 137.37 137.47 Phosphorus (mg) 123.54 123.34 Carbohydrates (g) 4.60 4.64 Sugars (g) 6.32 6.37 There was a slight variation between the experimental and control values of Fat, SNF, Total solids, Specific gravity, Acidity and pH. Protein, calcium, Phosphorus, carbohydrate (CHO) and sugars content of control and experimental samples are almost similar .Physico-chemical and nutritional parameters of the experimental product did not differ much from the control. The amounts of phytosterol we consume from the foods are not sufficient for attaining health benefits. So incorporation of phytosterols in the foods consumed can benefit in reducing the plasma cholesterol levels and reduce the risk of coronary artery diseases. Plant sterols have gained a prominent position in strategies to lower CHD (Coronary Heart Diseases) risk because of their serum LDL-Cholesterol lowering effects. So that the phytosterol enriched flavoured milk can be used as a good vehicle for reducing plasma cholesterol in hypercholesterolemic subjects. We can also use the incorporation of phytosterol enriched flavoured milk into a balanced diet represents a practical dietary strategy in the management of serum cholesterol levels. REFERENCES AbuMweis, S.S., Barake, R and Jones, P. 2008. Plant sterols/stanols as cholesterol lowering agents: a meta-analysis of randomized controlled trials. Food and Nutrition Research. 52-56. Anonymous.2005. Phytosterol esters (plant sterol and stanol esters). Available: http://www.ifst.org/ hottop29.htm. Awad, A.B and Fink, C.S. 2000. Phytosterols as anticancer dietary components: evidence and mechanism of action. Journal of Nutrition. 130: 2127-2130. Awad, A.B., Roy, R and Fink, C.S. 2003. Betasitosterol, a plant sterol, induces apoptosis and activates key caspases in MDA-MB-231 human breast cancer cells. Oncology reports. 10: 497-500. Berger, A., Jones, P.J.H and Abumweis, S.S. 2004. Plant sterols: factors affecting their efficacy and safety as functional food ingredients. Lipids in Health and Disease. 3:5. http://www.lipidworld.com/content/3/1/5. 135
Page 1 and 2:
1
Page 3 and 4:
CONTENTS PART I : PLANT SCIENCE Eff
Page 5 and 6:
J.Res. ANGRAU 41(1) 1-4, 2013 EFFEC
Page 7 and 8:
EFFECT OF FOLIAR APPLICATION OF NPK
Page 9 and 10:
J.Res. ANGRAU 41(1) 5-13, 2013 NUTR
Page 11 and 12:
NUTRIENT UPTAKE BY RICE CROP UNDER
Page 13 and 14:
Page 15 and 16:
Page 17 and 18:
Page 19 and 20:
LAKSHMI et al Fig 1. Changes in C/N
Page 21 and 22:
LAKSHMI et al Changes in C/N ratio
Page 23 and 24:
LAKSHMI et al Table 3. Changes in h
Page 25 and 26:
J.Res. ANGRAU 41(1) 20-29, 2013 INF
Page 27 and 28:
PRASAD and PRASADINI of bulk densit
Page 29 and 30:
PRASAD and PRASADINI to as high as
Page 31 and 32:
PRASAD and PRASADINI Table 4 . Infl
Page 33 and 34:
PRASAD and PRASADINI Table 8. Influ
Page 35 and 36:
J.Res. ANGRAU 41(1) 30-38, 2013 GEN
Page 37 and 38:
VEMANNA et al The range in mean val
Page 39 and 40:
VEMANNA et al grain yield per plant
Page 41 and 42:
VEMANNA et al 41
Page 43 and 44:
VEMANNA et al Singh, S. P and Khan,
Page 45 and 46:
RAMANA et al RESULTS AND DISCUSSION
Page 47 and 48:
J.Res. ANGRAU 41(1) 42-46, 2013 A S
Page 49 and 50:
RAJANNA et. al. Table 2. Reasons fo
Page 51 and 52:
RAJANNA et al the present findings
Page 53 and 54:
NARASIMHA et al Table 1. Proximate
Page 55 and 56:
NARASIMHA et al Maynard, L., Lossli
Page 57 and 58:
RAMANA et al with small follicles m
Page 59 and 60:
RAMANA et al Characteristics of fol
Page 61 and 62:
Research Notes J.Res. ANGRAU 41(1)
Page 63 and 64:
KIRTHY et al Akhtar et al., 2008; S
Page 65 and 66:
KIRTHY et al El Gharras H. 2009. Po
Page 67 and 68:
SANDYARANI et al Weed parameters li
Page 69 and 70:
SANDYARANI et al Table 2. Influence
Page 71 and 72:
Page 73 and 74:
KUMAR et al Table 2. Effect of seed
Page 75 and 76:
Page 77 and 78:
DEEPAK et al Table 2 Price spread a
Page 79 and 80:
Page 81 and 82:
YAMINI et al Table 3. Estimates of
Page 83 and 84: YAMINI et al coupled with high per
Page 85 and 86: LOKESH et al Table 1. Clustering pa
Page 87 and 88: LOKESH et al Table 4. Mean values o
Page 89 and 90: ABIRAMI et al Socio-economic Impact
Page 91 and 92: ABIRAMI et al socio-economic impact
Page 93 and 94: Research Notes J.Res. ANGRAU 41(1)
Page 95 and 96: VEMANNA et al Table 1. Discriminant
Page 97 and 98: VEMANNA et al total biomass, fresh
Page 99 and 100: RAO et al Table 1. Plant height, nu
Page 103 and 104: DEVI et al S.No Category Frequency
Page 105 and 106: DEVI et al extension contact and ma
Page 107 and 108: NIRMALA and VASANTHA earliness in a
Page 109 and 110: NIRMALA and VASANTHA adopted this t
Page 111 and 112: SUDHARANI et al Table 1. Genotypic
Page 113 and 114: SUDHARANI et al At genotypic level,
Page 115 and 116: NIRMALA et al weight of pods per pl
Page 117 and 118: NIRMALA et al Table 3. Cluster mean
Page 123 and 124: PUNYAVATHI and VIJAYALAKSHMI 6.5 6.
Page 125 and 126: PUNYAVATHI and VIJAYALAKSHMI REFERE
Page 127 and 128: KATTEL et al Table 1. Item Analysis
Page 131 and 132: RADHIKA et al Thus, the results of
Page 133: RAJU et al estimated daily dietary
Page 139 and 140: MINNIE et al Table 2. Estimates of
Page 141 and 142: Statement about ownership and other
Page 143 and 144: GUIDELINES FOR THE PREPARATION OF M
Page 145: ESSENTIAL REQUIREMENTS FOR CONSIDER
show all

The Journal of Research ANGRAU

Create successful ePaper yourself

Delete template?

Save as template?