General Part-1
Technology Code:- | : | 201542191157192 | |
Organization Details... | |||
Subject Matter Division | : | {{smdOb.smdName}} | |
Organization Name | : | {{orgOb.orgName}} ,{{orgOb.City}} | |
Principal Inventor | : | Ajay Kumar hsarma | |
Principal Inventor Designation: | : | Principal Scientist | |
Principal Inventor Email | : | ajay.sharma1@icar.gov.in | |
Principal Inventor Address | : | ICAR- National Research Centre for Grapes, Manjari Farm, Solapur Road, Pune-412307 | |
Technology Name | : | Enrichment of yoghurt | |
Technology Details.. | |||
Major resource | : | All Not Applicable {{majorOb.majreName}} | |
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Complete Details of Technology: | : | ||
The importance of yoghurt is well known. Indian society is taking new food materials very fast. Change in consumers’ demand for variation in food materials is visible. Yoghurt is well accepted by Indian consumers. Wine less has numerous properties like antioxidant activities, rheological properties beside natural colour and aroma. Considering the acceptance of Yoghurt by Indian consumers and availability of fine wine lees , the idea to enrich yoghurt was conceived and present process was develop to produce enriched yoghurt having high antioxidant activities.The yogurt was made by following standard procedure. The wine lees was collected from second racking of Cabernet Sauvignon wine. The collected wine lees was prepared by freeze drying to remove minute alcohol content if available in the fine wine lees. The absorbance of colour and other content was very low. To improve benefits of fine wine lees in Yogurt, the 1 hr (A1), 2 hr (A2) and 3 hr (A3) durations were observed before adding culture. The effects of duration were noted on enrichment beside the quantity of fine wine lees per unit as T1 (Control), T2 (4 per cent), T3 (8 per cent), T4 (12 per cent) and T5 (16 per cent). Enriched yogurt was found with increased amount of phenols, antioxidants, proteins, anthocyanins and other rheological activities which affect the value of yogurt. | |||
Brief Description of Technology Including Salient Features: | |||
The yoghurt having antioxidant activities was prepared by adding fine wine lees. This product was prepared having idea of giving different dairy product rich in natural colour, aroma, nutritional and antioxidant properties. Yoghurt with antioxidants was recorded with improved rheological activities. The prepared product obtained very good rating for acceptance which was decided on the organoleptic score basis. Fine wine lees of red wine (Cabernet Sauvignon) was collected from second racking of wine and processed to make powdery form. Methodology was developed to make maximum absorbance of processed wine lees by the the product. The developed technology produced a high quality product from the waste generated by wine industry. Utilization of waste will generate extra income and will help in sustaining wine industry. Same time utilization of winery waste will help in avoiding soil and water pollution also. The developed product has potential due to higher antioxidant properties. | |||
Benefits/Utility | : | ||
Different product. Natural touch for colour Higher antioxidant properties | |||
TargetUsers/Stake holders | : | Dairy industry | |
Technology Contact.. | |||
Name | : | Director | |
: | director.nrcg@icar.gov.in | ||
Phone Number | : | 020-26956002 | |
Fax Number | : | 020-26956099 | |
Address | : | ICAR-National Research Centre for Grapes,Post Box No. 3,Manjri Farm P.O.,SolapurRoad,Pune-412307 | |
Keyword for Technology | : | Red wine, lees, dairy product, yoghurt, antioxidants |
Technology Development Details Part-2
Project Details (Through which technology was developed) |
: | Winery by-products utilization for value addition in food products |
Time of Initiation Technology Development | : | 12-2014 |
Time of Completion Technology Development | : | 4-2015 |
Technology Validated by | : | None |
Technology Validation Details.. | ||
Subject Matter Division | : | {{smdOb.smdName}} |
Organization Name(if within ICAR) | : | ICAR-National Research Centre for Grapes,Pune |
Organization Name(if outside ICAR,Please enter) | : | |
Year of Release/Adoption(YYYY) | : | 6-2016 |
License Agreement(LA) | : | YES |
Applies To(Regional Differentiation)Inform Part-3
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