Heat stability and thermal properties of calcium fortified milk

Kaushik, Ravinder; Sachdeva, Bhawana; Arora, Sumit

doi:10.1080/19476337.2014.971346

Cited by 17 publications

(11 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar to protein content, no significant difference was obtained between these values of SDS and falling number value. Present SDS values were in agreement with the values obtained by Supekar, Patil and Munjal (2005) and Kaushik et al (2014). The SDS sedimentation value of wheat flours is based on the fact that the gluten protein absorbs water and swells considerably when treated with lactic acid.…”

Section: Optimization Of Flour Amountssupporting

confidence: 91%

See 1 more Smart Citation

Flax seeds and finger millet enriched functional rusk

Lohan¹,

Kaushik

Bansal³

et al. 2020

Int. J. Food Stud.

Self Cite

View full text Add to dashboard Cite

Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

show abstract

Section: Optimization Of Flour Amountssupporting

confidence: 91%

“…The data was analysed using the method described by Kaushik, Sachdeva and Arora (2014). Means, standard error of the mean (SEM), linear regression analysis and 95% confidence intervals were calculated using Microsoft Excel 2007 (Microsoft Corp., Redmond, WA).…”

Section: Discussionmentioning

confidence: 99%

Flax seeds and finger millet enriched functional rusk

Lohan¹,

Kaushik

Bansal³

et al. 2020

Int. J. Food Stud.

Self Cite

View full text Add to dashboard Cite

show abstract

“…The milk composition, including milk protein, lactose, and salt, plays a key role on the thermal stability of milk (Crowley, Kelly, & O'Mahony, 2015;Thoh, Pakdeechanuan, & Chanjula, 2017;Wang, Shi, Li, & Lou, 2015). Milk became unstable to UHT processing at lower calcium additions compared to in-container sterilization (Kaushik, Sachdeva, & Arora, 2015; Omoarukhe, ON-NOM, Grandison, & Lewis, 2010). Therefore, it is necessary to determine the milk composition during the lactation period for the development of high added value goat milk products.…”

mentioning

confidence: 99%

Milk compositional changes of Laoshan goat milk from partum up to 261 days postpartum

Chen

Zhao

et al. 2018

Animal Science Journal

View full text Add to dashboard Cite

Despite the global increasing demand for goat milk, no data exist on the nutrient potential of Laoshan goat milk and limited information exists on its composition according to lactation period. In this study, the measured indicators, including dry matter, protein, immunoglobulin, lactoferrin, fat, ash, lactose, calcium, titratable acidity and pH from partum to 261 days postpartum of Laoshan goat milk, followed the same law of change. There was a significant difference over the first 5 days postpartum, after which no significant difference was observed until days 225 postpartum. However, days 255 postpartum was like a turning point, after which their values showed either an increasing or decreasing trend. We concluded that the colostrum for Laoshan dairy goat was considered from days 1 to 5 postpartum and after 5 days it was as transitioned to milk when all measured parameters were according to the normal ranges as described in this study. This work provided updated information on the current nutritive characteristics of Laoshan goat milk, which may be of importance in the fields of milk production, food technology, and nutritional mutual replenishment.

show abstract

“…In order to make a good source of calcium the finished product must ideally contain 10-19% daily value (DV) or 100-190 mg calcium per serving. Standard ice-cream contains 80 mg of calcium per serving or per 60 g (Kaushik et al 2015).Though BME had imparted bitter taste, CG had imparted sweet taste which improved the overall acceptability of product. Similar results reported by Yonis et al (2013) that CG fortified banana stirred yogurt shown highest mean values for over all acceptability at 1% level.…”

Section: Verification Of the Optimum Formulationsmentioning

confidence: 99%

“…Inorganic calcium salts like calcium chloride, calcium carbonate and calcium phosphate displays moderate solubility but their use is restricted due to its bitter and salty taste (Reddy et al 1999). Calcium from dairy products is easily absorbed by intestine due to favourable effect of casein on calcium absorption by inhibiting calcium precipitation by phosphate in intestinal lumen through the action of phosphopeptides coming from enzymatic hydrolysis of casein (Kaushik et al 2015). Due to the above fact calcium from dairy products has higher bioavailability than calcium in vegetables or cereals and further can be fortified with calcium salts in order to meet required daily intake or to reduce calcium deficiency diseases such as osteoporosis, osteomalacia, hypertension, colon cancer and obesity (Gerstner 2003).…”

Section: Introductionmentioning

confidence: 99%

Optimization of calcium gluconate and Bacopa monniera extract levels in calcium enriched herbal ice cream by response surface methodology

et al. 2019

View full text Add to dashboard Cite

Calcium enriched herbal ice cream was developed using calcium gluconate (CG) as calcium source, Bacopa monniera whole plant extract (BME) is an herb containing saponins. Ice cream was prepared by incorporating CG and BME together. Preliminarily the range of CG and BME levels were fixed as 50-250 mg/100 mL and 10-50 mg/100 mL of ice cream mix respectively. Response surface methodology (RSM) was used to optimize the levels of two ingredients (CG and BME). Central Composite Rotatable Design using two variables and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R 2 [ 0.60. The optimum levels of CG and BME are 217.34 mg/100 mL and 10 mg/ 100 mL for preparation of experimental ice cream. RSM recommended with 87% acceptability for the optimum levels of CG and BME. Product is prepared with optimized solution and subjected to sensory evaluation. Keywords Calcium gluconate Á Bacopa monniera extract Á RSM Á CCRD Á Optimum levels Á Sensory analysis Abbreviations CG Calcium gluconate BM Bacopa monniera BME Bacopa monniera whole plant extract RSM Response surface methodology CCRD Central composite rotary design SNF Solid non fat

show abstract

Heat stability and thermal properties of calcium fortified milk

Cited by 17 publications

References 20 publications

Flax seeds and finger millet enriched functional rusk

Flax seeds and finger millet enriched functional rusk

Milk compositional changes of Laoshan goat milk from partum up to 261 days postpartum

Optimization of calcium gluconate and Bacopa monniera extract levels in calcium enriched herbal ice cream by response surface methodology

Contact Info

Product

Resources

About