The effect of different flavouring ingredients in medium fat camel milk ice cream (6% fat) on the... more The effect of different flavouring ingredients in medium fat camel milk ice cream (6% fat) on the physico chemical properties and sensory characteristics were assessed. Camel milk medium fat ice cream was prepared using three different types of flavouring ie Vanilla, Strawberry, and Pineapple. All the three experimental ice creams were compared with control regular ice cream (10% milk fat) with vanilla as flavouring. Compared to control, all the camel milk ice cream mixes had significantly (p<0.05) lower viscosity. The experimental ice creams had lower melting resistance and higher overrun compared to control ice cream. The use of pineapple flavour appears to be the most advantageous from all the flavors used. Pineapple flavour helped in enhancing the acceptability of medium fat camel milk ice cream compared to the other two flavours studied viz. strawberry and vanilla.
Medicinal Plants - International Journal of Phytomedicines and Related Industries, 2018
This study was aimed to develop a functional frozen yoghurt with incorporation of the Moringa pod... more This study was aimed to develop a functional frozen yoghurt with incorporation of the Moringa pod powder (MPP). Frozen yoghurt was prepared using indirect acidification method. Optimization of the product formulation was done by Response Surface Methodology (RSM) with central composite rotatable design (CCRD) at different levels of MPP, stabilizers and mango pulp. The composition of yoghurt mix was 2% milk fat, 12.5% MSNF, 14.0% sucrose and 4.0% corn syrup solids. Based on the results obtained in RSM, it was found that 1.49% MPP, 0.86% stabilizer blend and 14% mango pulp gave the most acceptable product with respect to sensory analysis. With respect to proximate chemical composition, frozen yoghurt with Moringa contained 33% total solids, 1.8% fat, 3.9% protein, and 0.8% ash. This product can be labeled as “excellent source of Vitamin C” having 21% daily value (DV) and “good source of calcium” having 13.96% DV of these nutrients. It also contained appreciable amounts of potassium, about 246.39 mg/100g moringa frozen yoghurt mix. Results of the study reveals that an, acceptable quality of frozen yoghurt with enhanced nutritive value can be prepared with Moringa.
The present investigation has been aimed to study the effect of replacing khoa with skim milk pow... more The present investigation has been aimed to study the effect of replacing khoa with skim milk powder on sensory characteristics and chemical composition of fresh bottle gourd halwa. Control bottle gourd halwa from khoa (To) and four lots of experimental bottle gourd halwa samples were manufactured by incorporating skim milk powder (in the form of reconstituted skim milk) at 10 (T1), 20 (T2), 30 (T3) and 40 (T4) per cent (w/w) of shredded bottle gourd. The fresh bottle gourd halwa samples were analysed for sensory (colour and appearance, body and texture, flavour and overall acceptability) and chemical (moisture, fat, protein, total carbohydrate and ash) qualities. The product prepared using 20% SMP (w/w) of shredded bottle gourd was found most acceptable on the basis of overall acceptability among the experimental products and at par (Pandgt;0.05) with the control product. Proximate analysis indicated that on increasing the proportion of SMP; fat and moisture showed a decreasing tre...
398-401Blends of cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old che... more 398-401Blends of cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old cheddar cheese were used to prepare processed cheese spread. Cheese solids were partially replaced by whey protein concentrate (WPC) (38.00 per cent protein) solids at different levels, viz. 1.5, 3.0 and 4.5 per cent. Incorporation of WPC resulted in a significant improvement in body and texture score of spread particularly at 3.0 and 4.5% level. However, addition of WPC at higher levels imparted a milder flavour to the product. Processed cheese spread with good melt ability, desired characteristics with improved spread ability can be prepared by using dried WPC at levels up to 4.5% of cheese solids
Background: The present investigation was studied to optimize process and formulation for manufac... more Background: The present investigation was studied to optimize process and formulation for manufacturing reduced fat paneer from reconstituted milk (RCM). The shelf life of milk can increase by converting it into powder and used wherever unavailability of fresh milk is there. By reconstituting milk powder with water and optimizing process, it is possible to manufacture various traditional dairy products. Methods: In this research which was conducted during 2019-2021, all the three samples of paneer prepared from RCM were coagulated at three different temperatures i.e. 70, 75 and 80°C. The fat and MSNF content in RCM were also optimized from different 12 combinations and the parameters of reduced fat paneer also studied. Result: The obtained results from RCM coagulated at 70°C temperature showed better body and texture in paneer. Based on sensory attributes, paneer prepared from 1.5 per cent fat and 12.0 per cent MSNF in RCM coagulated at 70°C using 1.0 per cent citric acid solution g...
Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre ... more Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P &gt; 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.
Blends of Cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old cheddar ch... more Blends of Cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old cheddar cheese were used to prepare processed cheese spread. Cheese solids were partially replaced by whey protein concentrate (WPC) (38.00 per cent protein) solids at different levels, viz. 1.5, 3.0 and 4.5 per cent. Incorporation of WPC resulted in a significant improvement in body and texture score of spread particularly at 3.0 and 4.5% level. However, addition of WPC at higher levels imparted a milder flavour to the product. Processed cheese spread with good melt ability, desired characteristics with improved spread ability can be prepared by using dried WPC at levels up to 4.5% of cheese solids.
Ice cream preparation: Ice cream was prepared in an 'ice and salt' type ice cream freezer... more Ice cream preparation: Ice cream was prepared in an 'ice and salt' type ice cream freezer (5 kg capacity) using ginger shreds atthree different levels, viz. 4 (SI), 6 (S2) and,8 (S3) % by weight of ice cream mix. Yariilla essence No.1 [Mis Bush Boake Allen (India) Ltd., Chennai] was used as Suneeta Pinto I, AK Rathour2*, AOJanaI,J P PrajapatP and MJ Solankyl IDepartment of Dairy Technology, S.M.C. College of Dairy Science, Anand Agricultural University, Anand-388 110, Gujarat, India 2MalIaan Proteins Ltd. Kosi-Kalan-281 403, Mathura, Uttar Pradesh, India *Correspondent author, E-mail: ashwanikumar@malIaanfoods.com Received 19 March 2005; Accepted 24 October 2005 flavouring in control (C) @ 1 ml/kg of ice cream mix. The mix had 12% fat, 11% SNF,15% sucrose, 0.25% sodium alginate and 0.15% glycerol mono-stearate. The mixes were homogenized at 75°C and 100 kglcm2 pressure and pasteurized at 70°C/ 30 minutes. It was then cooled to 5aC and aged at same temperature overnight. At a...
Hurdle technology is a method of ensuring that food products will be safe for consumption and ext... more Hurdle technology is a method of ensuring that food products will be safe for consumption and extending their shelf life. It also ensures that pathogens in food products will be eliminated. Hurdle technology is used in food industry for the gentle but effective preservation of foods. The shelf life, sensory and nutritional quality of foods are based on applications of combined preservative factors (called hurdles). The principle hurdles used for food preservation and their applications are presented in Table 1.
The effect of different flavouring ingredients in medium fat camel milk ice cream (6% fat) on the... more The effect of different flavouring ingredients in medium fat camel milk ice cream (6% fat) on the physico chemical properties and sensory characteristics were assessed. Camel milk medium fat ice cream was prepared using three different types of flavouring ie Vanilla, Strawberry, and Pineapple. All the three experimental ice creams were compared with control regular ice cream (10% milk fat) with vanilla as flavouring. Compared to control, all the camel milk ice cream mixes had significantly (p<0.05) lower viscosity. The experimental ice creams had lower melting resistance and higher overrun compared to control ice cream. The use of pineapple flavour appears to be the most advantageous from all the flavors used. Pineapple flavour helped in enhancing the acceptability of medium fat camel milk ice cream compared to the other two flavours studied viz. strawberry and vanilla.
Medicinal Plants - International Journal of Phytomedicines and Related Industries, 2018
This study was aimed to develop a functional frozen yoghurt with incorporation of the Moringa pod... more This study was aimed to develop a functional frozen yoghurt with incorporation of the Moringa pod powder (MPP). Frozen yoghurt was prepared using indirect acidification method. Optimization of the product formulation was done by Response Surface Methodology (RSM) with central composite rotatable design (CCRD) at different levels of MPP, stabilizers and mango pulp. The composition of yoghurt mix was 2% milk fat, 12.5% MSNF, 14.0% sucrose and 4.0% corn syrup solids. Based on the results obtained in RSM, it was found that 1.49% MPP, 0.86% stabilizer blend and 14% mango pulp gave the most acceptable product with respect to sensory analysis. With respect to proximate chemical composition, frozen yoghurt with Moringa contained 33% total solids, 1.8% fat, 3.9% protein, and 0.8% ash. This product can be labeled as “excellent source of Vitamin C” having 21% daily value (DV) and “good source of calcium” having 13.96% DV of these nutrients. It also contained appreciable amounts of potassium, about 246.39 mg/100g moringa frozen yoghurt mix. Results of the study reveals that an, acceptable quality of frozen yoghurt with enhanced nutritive value can be prepared with Moringa.
The present investigation has been aimed to study the effect of replacing khoa with skim milk pow... more The present investigation has been aimed to study the effect of replacing khoa with skim milk powder on sensory characteristics and chemical composition of fresh bottle gourd halwa. Control bottle gourd halwa from khoa (To) and four lots of experimental bottle gourd halwa samples were manufactured by incorporating skim milk powder (in the form of reconstituted skim milk) at 10 (T1), 20 (T2), 30 (T3) and 40 (T4) per cent (w/w) of shredded bottle gourd. The fresh bottle gourd halwa samples were analysed for sensory (colour and appearance, body and texture, flavour and overall acceptability) and chemical (moisture, fat, protein, total carbohydrate and ash) qualities. The product prepared using 20% SMP (w/w) of shredded bottle gourd was found most acceptable on the basis of overall acceptability among the experimental products and at par (Pandgt;0.05) with the control product. Proximate analysis indicated that on increasing the proportion of SMP; fat and moisture showed a decreasing tre...
398-401Blends of cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old che... more 398-401Blends of cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old cheddar cheese were used to prepare processed cheese spread. Cheese solids were partially replaced by whey protein concentrate (WPC) (38.00 per cent protein) solids at different levels, viz. 1.5, 3.0 and 4.5 per cent. Incorporation of WPC resulted in a significant improvement in body and texture score of spread particularly at 3.0 and 4.5% level. However, addition of WPC at higher levels imparted a milder flavour to the product. Processed cheese spread with good melt ability, desired characteristics with improved spread ability can be prepared by using dried WPC at levels up to 4.5% of cheese solids
Background: The present investigation was studied to optimize process and formulation for manufac... more Background: The present investigation was studied to optimize process and formulation for manufacturing reduced fat paneer from reconstituted milk (RCM). The shelf life of milk can increase by converting it into powder and used wherever unavailability of fresh milk is there. By reconstituting milk powder with water and optimizing process, it is possible to manufacture various traditional dairy products. Methods: In this research which was conducted during 2019-2021, all the three samples of paneer prepared from RCM were coagulated at three different temperatures i.e. 70, 75 and 80°C. The fat and MSNF content in RCM were also optimized from different 12 combinations and the parameters of reduced fat paneer also studied. Result: The obtained results from RCM coagulated at 70°C temperature showed better body and texture in paneer. Based on sensory attributes, paneer prepared from 1.5 per cent fat and 12.0 per cent MSNF in RCM coagulated at 70°C using 1.0 per cent citric acid solution g...
Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre ... more Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P &gt; 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.
Blends of Cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old cheddar ch... more Blends of Cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old cheddar cheese were used to prepare processed cheese spread. Cheese solids were partially replaced by whey protein concentrate (WPC) (38.00 per cent protein) solids at different levels, viz. 1.5, 3.0 and 4.5 per cent. Incorporation of WPC resulted in a significant improvement in body and texture score of spread particularly at 3.0 and 4.5% level. However, addition of WPC at higher levels imparted a milder flavour to the product. Processed cheese spread with good melt ability, desired characteristics with improved spread ability can be prepared by using dried WPC at levels up to 4.5% of cheese solids.
Ice cream preparation: Ice cream was prepared in an 'ice and salt' type ice cream freezer... more Ice cream preparation: Ice cream was prepared in an 'ice and salt' type ice cream freezer (5 kg capacity) using ginger shreds atthree different levels, viz. 4 (SI), 6 (S2) and,8 (S3) % by weight of ice cream mix. Yariilla essence No.1 [Mis Bush Boake Allen (India) Ltd., Chennai] was used as Suneeta Pinto I, AK Rathour2*, AOJanaI,J P PrajapatP and MJ Solankyl IDepartment of Dairy Technology, S.M.C. College of Dairy Science, Anand Agricultural University, Anand-388 110, Gujarat, India 2MalIaan Proteins Ltd. Kosi-Kalan-281 403, Mathura, Uttar Pradesh, India *Correspondent author, E-mail: ashwanikumar@malIaanfoods.com Received 19 March 2005; Accepted 24 October 2005 flavouring in control (C) @ 1 ml/kg of ice cream mix. The mix had 12% fat, 11% SNF,15% sucrose, 0.25% sodium alginate and 0.15% glycerol mono-stearate. The mixes were homogenized at 75°C and 100 kglcm2 pressure and pasteurized at 70°C/ 30 minutes. It was then cooled to 5aC and aged at same temperature overnight. At a...
Hurdle technology is a method of ensuring that food products will be safe for consumption and ext... more Hurdle technology is a method of ensuring that food products will be safe for consumption and extending their shelf life. It also ensures that pathogens in food products will be eliminated. Hurdle technology is used in food industry for the gentle but effective preservation of foods. The shelf life, sensory and nutritional quality of foods are based on applications of combined preservative factors (called hurdles). The principle hurdles used for food preservation and their applications are presented in Table 1.
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