Standardisation and quality evaluation of rice based fermented dairy products (Record no. 28097)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04266nam a2200193Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220329105410.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 640 |
| Item number | SWA/ST |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Swati Sarabhai |
| 245 ## - TITLE STATEMENT | |
| Title | Standardisation and quality evaluation of rice based fermented dairy products |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellanikkara |
| Name of publisher, distributor, etc. | Department of Home Science, College of Horticulture |
| Date of publication, distribution, etc. | 2012 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 94 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The present study was undertaken to standardise rice based fermented dairy <br/>products and to enrich the standardised products with bits and pulp of fruits. The <br/>study also envisaged to evaluate the physical, chemical, nutritional, organoleptic and <br/>keeping qualities of the standardised products. <br/>Rice based fermented dairy products (RBFDP) were prepared using rice <br/>slurry made out of roasted and unroasted rice flour of raw rice, parboiled rice and <br/>germinated rice in different proportions with or without milk. With a view to find out <br/>the most appropriate combination for the preparation of RBFDP, the 18 treatments <br/>were evaluated for various organoleptic qualities like appearance, colour, flavour, <br/>odour, texture, taste, after taste and overall acceptability and compared with the <br/>characteristics of plain yoghurt (control). In different treatments tried for the <br/>preparation of RBFDP, the mean scores for different quality attributes showed a <br/>decreasing trend with increase in the quantity of rice slurry. The products prepared <br/>with milk and rice slurry made out of unroasted flour of raw, parboiled and <br/>germinated rice in 50:50 proportions were selected as the most acceptable treatments <br/>for the preparation ofRBFDP. <br/>The selected RBFDP was enriched with bits and pulp of pineapple and mango <br/>separately @ five per cent. Based on the organoleptic scores, RBFDP prepared out of <br/>unroasted flour of germinated rice enriched with bits of pineapple and RBFDP <br/>prepared from unroasted flour of raw rice enriched with pulp of mango were selected <br/>as the most acceptable ones. <br/>The selected RBFDP and fruit enriched RBFDP along with control were <br/>stored for 14 days under refrigerated condition (4°C) and evaluated for nutritional <br/>qualities initially and at the end of 14th day of storage. The physical, chemical and <br/> <br/>microbial qualities of the selected products were evaluated initially and at weekly <br/>intervals. <br/>A significant decrease was noticed in protein, fat and starch content of <br/>RBFDP and fruit enriched RBFDP during storage. Enrichment with fruits improved <br/>the fibre p-carotene and vitamin C content of RBFDP. The products were found to be <br/>a fair source of thiamine and riboflavin. The products had appreciable amounts of <br/>calcium and phosphorus which decreased significantly during storage <br/>A decrease in the curd tension and a subsequent increase in viscosity of the <br/>RBFDP and fruit enriched RBFDP was recorded in seven days of storage. By 14th <br/>day of storage the curd tension increased and the later remained unchanged. Syneresis <br/>was noticed only during the initial evaluation. <br/>The moisture content and pH of RBFDP and fruit enriched RBFDP decreased <br/>during storage with an increase in the titrable acidity thereby influencing the <br/>organoleptic qualities of the products. An increase in the total soluble solids CTSS) of <br/>RBFDP and fruit enriched RBFDP was noticed during storage whereas a decrease <br/>was observed in plain yoghurt (control) <br/>Presence of contaminating bacteria was not detected in any of the samples <br/>during storage. Mold and yeast were not' detected in the products till 7th day of <br/>storage. But in fruit enriched RBFDP presence of mold and yeast were detected <br/>during final evaluation. Viable count of Lactobacillus delbrueckii ssp bulgaricus and <br/>Streptococcus salivarius ssp thermophilus decreased in 14 days of storage. The viable <br/>count of cultures noticed in RBFDP made out of germinated rice was comparable <br/>with control. <br/>Cost of production of RBFDP and fruit enriched RBFDP was found to be <br/>lower than the cost of plain yogurt and fruit enriched yogurt available in the market. <br/><br/> |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Suman K T (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://krishikosh.egranth.ac.in/handle/1/5810105791">http://krishikosh.egranth.ac.in/handle/1/5810105791</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 18/03/2014 | 640 SWA/ST | 173158 | 18/03/2014 | 18/03/2014 | Theses |