RESUMO
The present study concludes the impact of storage on changes in physico-chemical characteristics of fermented whey cereal (pearl millet and moth bean) beverage. The beverage was prepared by fermented whey (standardised to 4% fat and 18% total solids) supplemented with germinated pearl millet and moth bean slurry & using NCDC-167 as starter culture for 6-8 h at 37 °C. The developed beverage was then stored at 5 °C for 4 weeks. The samples were analysed for physico-chemical characteristics (pH, titrable acidity, viscosity, tyrosine, FFA, wheying off), sensory qualities changes and microbial quality changes (standard plate count, lactic acid bacteria count, coli form counts) at 3 days' interval for 4 weeks at 4 °C. Control was prepared standardised whey (4% fat and 18% total solids) while treatments were prepared using standardised milk. During storage: acidity, tyrosine values, free fatty acid values and wheying off increased in all the samples The upsurge was on higher side in non nisin treated and non thermised samples compared to control formulation. However, all the samples remained sensorily acceptable upto 12th day of storage. Basic and thermised as well as nisin treated fermented whey cereal products epitomize innovative dairy products with desired functional characteristics with decent shelf life.
RESUMO
Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.
RESUMO
The present investigation was undertaken to use whey for the production of nutritious whey-soya milk dahi. Neutralized whey (pH 7.0 ± 0.2) was used to extract soya milk from cleaned, dried, dehulled and steamed soybean in soya milk extraction plant. Whey-soya milk was extracted having whey to soybean ratio of 5:1. It was further diluted with whey to get different whey to soybean ratios i.e. 9:1, 8:1, 7:1 and 6:1. To set dahi, skim milk powder was added to whey-soya milk so as to make the final total solid concentration of 16, 18 and 20 %. Dahi was prepared by inoculating different whey-soya milk ratios with vita brand of dahi. Results revealed that whey-soya milk having whey to soybean ratio of 5:1 and 20 % total solids was found to be most appropriate for preparation of dahi on the basis of time taken for firmly setting of dahi (5 h) and sensory evaluation scores (7.7 on 9 point hedonic scale). Whey-soya milk dahi was found to be at par with milk dahi (control) based on the sensory scores. Whey-soya milk dahi and milk dahi samples were stored at refrigeration temperature and evaluated for changes in physico-chemical (fat, protein, total sugar, total solids, pH, viscosity and syneresis) and sensory (color and appearance, flavor, consistency and overall acceptability) properties at an interval of 2 days up to 10 days. The results of the study revealed that whey-soya milk dahi could be stored up to 10 days with good sensory quality.
