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DEVELOPMENT OF FLAXSEED FORTIFIED SYNBIOTIC FLAVOURED DAHI AND ITS IMPACT ON CHOLESTEROL-FED MICE MODEL

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Title DEVELOPMENT OF FLAXSEED FORTIFIED SYNBIOTIC FLAVOURED DAHI AND ITS IMPACT ON CHOLESTEROL-FED MICE MODEL
 
Creator Manju Tiwari
 
Contributor Prof. Dinesh Chandra Rai
 
Subject Dahi, development of flaxseed fortified synbiotic flavoured, impact on cholesterol-fed mice model
 
Description Ph. D. Thesis, Food Science and Technology
In recent years, there is significant increase in cardiovascular diseases in developing countries which can be prevented and combat by nutritional interventions. The increased use of omega-3 fatty acids is a powerful example of one such nutritional intervention that may produce significant cardiovascular benefits. Flaxseeds have been known to possess cholesterol lowering properties and effective in prevention of CVD risks. To increase its consumption in daily life, it can be incorporated as an ingredient in the preparation of dairy products. Aiming to this, the present investigation entitled “Development of Flaxseed Fortified Synbiotic Flavoured Dahi and Its Impact on the Cholesterol-fed Mice” was conducted at Centre of Food Science and Technology, Institute of Agricultural Sciences, BHU, Varanasi. Optimization of yoghurt and biscuits has been performed using Central Composite Design (CCD) of Response Surface Methodology (RSM) Minitab version 17. The independent variables for dahi were in the proportions of full fat flaxseed powder (FFP) (1-3g/100g), mango pulp (3-7%), and honey (2-6%). The formulation with 2g flaxseed powder, mango pulp 5% and honey 4% was considered to be the most appropriate for producing the flaxseed fortified synbiotic flavoured dahi (FFSFD). The predicted scores for the formulation of this product were given as sensory, textural, antioxidant activity, probiotic viable count and whey separation scores. Different sensory responses were studied on 9 point hedonic scale and found to be 8.43 for taste, 8.26 for colour and 8.35 for overall acceptability. Antioxidant activity as % DPPH inhibition was found to be 85.04%.Textural properties were found to be 245.78g for firmness and 36.69gs for cohesiveness. The moisture content of the dahi samples ranged between 80.03 to 87.42%. Moisture content of FFSFD was lower than control due to incorporation of flaxseed powder, mango pulp and honey which lead to the reduction of moisture content. The protein content was higher in FFSFD (5.26%) than control dahi (3.65%). The protein content increased as the proportion of the flaxseed powder increased in the dahi. The fat content ranged between 4.28 to 1.5% in FFSFD and control dahi samples, respectively. Fat content of FFSFD increased due to incorporation of flaxseed powder which have high omega-3 fatty acid content. The ash content in the FFSFD dahi (3.42%) also increased as compared to control dahi samples (0.64%). The optimized FFSFD and control dahi samples were stored plastic cups at 4 ± 1°C for shelf life determination and observations were carried out at 0, 7th, 14th, 21st and 28th days intervals. Results showed FFSFD was stable upto 14th day of cold storage, thereafter onset of deterioration of FFSFD was detected. The FFSFD was significantly (P
 
Date 2017-01-19T17:38:42Z
2017-01-19T17:38:42Z
2017
 
Type Thesis
 
Identifier Tiwari, M. 2017. Development of flaxseed fortified synbiotic flavoured dahi and its impact on cholesterol-fed mice model. Ph. D. Thesis, Centre of Food Science and Technology, Institute of Agricultural Sciences, BHU, Varanasi.
http://krishikosh.egranth.ac.in/handle/1/97204
 
Language en
 
Relation P0154;
 
Publisher Institute of Agricultural Sciences, Banaras Hindu University, Varanasi