Milk proteins Total bovine milk proteins consist of about 80% casein and 20% whey proteins. Four principal casein components are α s1-, α s2-, β-, κ-casein (CN) and a minor component is γ-CN. A representative distribution of these caseins is 38, 10, 36, 13 and 3%, respectively. Whey proteins contains five fractions, namely, α-latalbumin (α-LA), β-lactoglobulin (β-LG), Bovine Serum Albumin (BSA), Immunoglobulin (Ig) and Proteose peptone (PP); the theoretical compositional distribution is 20, 52, 7, 12 and 9% respectively. Whey proteins are globular and soluble at pH 4.6. The number of cystein groups in α-LA, β-LG, BSA and Ig is 4, 2, 17, and 32, respectively. 15 Commercially produced whey protein isolate (WPI) has been studied for forming edible films. Film preparation and properties Films from total milk proteins The edible films and coatings can be formed from total milk proteins (TMP) or components of milk proteins. Many studies have been carried out to understand the effect of protein structure and composition on edible film barrier properties. The biopolymer based (protein-protein) interactions are crucial for forming a continuous 3-D network in cohesive films. The extension of interactions depends
The storage study of optimized Kulfi incorporated with Amaranthus was carried out at subzero temperature (-18 ± 2 ºC) up to acceptable level by the judges. After 60 days of storage at -18 ± 2 ºC, the average flavour, body and texture, colour and appearance and overall acceptability score of Kulfi were significantly decreased. During 60 days of storage, the average acidity value of Kulfi samples stored at -18 ± 2 ºC were significantly declined and the pH value of Kulfi non-significantly increased with the progress of storage. The melting rate of Kulfi samples were non significantly decreased with change in storage period. The SPC and YMC of the Kulfi samples stored at -18 ± 2 ºC, were increased nonsignificantly and significantly respectively, during 60 days of storage. The developed Kulfi had shelf-life of 60 days at -18 ± 2 ºC.
The present investigation was conducted to develop a value-added traditional Indian dairy products i.e. Gulabjamun by addition of Amaranthus (Rajgara) which made product more nutritious. The experiment was conducted to study the effect of admixing Amaranthus with Maida in five proportions (viz., 25:75 (T1), 50:50 (T2), 75:25 (T3), 100:00 (T4) and 00:100 (T5) w/w) on the product quality. The rate of addition of Amaranthus: Maida was kept at 20.0 % by weight of Khoa. It was found that among the four level studied Amaranthus: Maida @ 50:50 was most acceptable with respect to their flavor and overall acceptability scores and the values for rheological properties were nearer to control sample. The TS, fat, protein, total carbohydrate and ash content of Gulabjamun significantly (P<0.01) increased with increased in the proportion of Amaranthus. The acidity of Gulabjamun significantly varied in a narrow range. The value for pH, peroxide value and sugar syrup absorption of Gulabjamun was non-significantly varied. In conclusion, the study was successful in formulating an acceptable quality of Gulabjamun prepared by addition of Amaranthus: Maida in the ratio of 50:50, and the proportion was added @ 20 % by wt of Khoa as a binder which enhanced its overall acceptability.
Nutraceutical can be defined as any substance that is consumed as food or a part of a food that provides medical or health benefits including prevention and treatment of disease [1]. Herbal nutraceuticals are commonly used by people who seek alternative health care. The goal of achieving an optimal or maximal state of nutrition and health is becoming an increasing challenge with the introduction of newer categories of nutraceuticals. In recent past, there is rapid upsurge in usage and demand of herbal medicines and food preparation. According to WHO, the estimated world production was 62 billion US dollar which is projected to grow to US $5 trillion by 2050 [2].
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