Browsing by Author "D.C. Rai"

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Characterization and antioxidant property of cereal enriched bio-yoghurt
(Journal of Pure and Applied Microbiology, 2016) DIpti Rai; R.K. Pandey; Ajay Kumar Maurya; D.C. Rai; DIlip Kumar; Manju Tiwari
The study was designed to evaluate the effect of cereals viz. oats, sorghum and amaranth on the storage quality parameters of synbiotic yoghurt. The products were developed by incorporating optimum level of oats (3.0%), sorghum (1.0%), amaranth (1.6%) and oats (3.0%), separately and were aerobically packaged in low-density polyethylene cups and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 28 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14, 21 and 28 days. Microbial population (log cfu/g) of both Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were in the same range in all yoghurt samples while cereals flour supplementation increased the count of Lactobacillus plantarum. The average pH of samples decreased from 4.5 to 4.3 during 28 days storage period. DPPHradical-scavenging activity (77.97%) in cereal enriched yoghurt (synbiotic yoghurt) was significantly higher than probiotic (71.4%) and control sample (57%). Total phenolic was highest in synbiotic yoghurt in comparison with other yoghurt samples during the entire storage period. Supplementation of cereal flour along with probiotic bacteria Lactobacillus plantarum thus improved the functionality of yoghurt.
Effect of antioxidants and paraffin wax on the physico-chemical properties of aerobically packaged buffalo milk Paneer at refrigeration temperature
(2010) Sunil Kumar; D.C. Rai
The present study was undertaken to evaluate the effect of incorporation of synthetic antioxidants in milk and paraffin waxing of Paneer blocks on the physico-chemical properties of buffalo milk Paneer, stored at refrigeration temperature (8±2°C). Paneer blocks were prepared in four groups and designated as T1, T2, T3 and T4, packed in polyethylene pouches and stored at refrigeration temperature (8±2°C). They were analyzed for various physico-chemical properties at 0, 3, 6, 9 and 12 d intervals under strict aseptic conditions. The study revealed that the Incorporation of synthetic antioxidants in milk and paraffin waxing of Paneer blocks had significant (P<0.05) beneficial effect on the physico-chemical properties of Paneer. T4 samples showed that the least physico-chemical changes occurred during the storage period as compared to the other individual treatments of Paneer blocks.
Effect of different levels of lactic acid on the physico-chemical and sensory attributes of buffalo milk paneer
(2008) Sunil Kumar; D.C. Rai; D.N. Verma
A study was conducted to determine the influence of different amount of lactic acid viz. 0.2, 0.4 and 0.6 per cent (w/v) on the physico-chemical and sensory attributes of buffalo milk paneer. Study revealed that the incorporation of lactic acid at the rate of 0.2 per cent brought about a significant (P<0.05) improvement in yield, moisture and protein content, total solid recovery, flavour, body and texture and overall acceptability of the product as compared to the product prepared with 0.6 per cent coagulant. However, a significant decline in the former product was noticed with respect to fat, ash, total solids and titratable acidity. Paneer samples prepared by the incorporation of lactic acid at 0.2 and 0.4 per cent were statistically at par for protein, total solid recovery, body and texture and overall acceptability. No significant (P>0.05) differences were observed in lactose content, pH value and colour and appearance among all the samples. Based on significantly (P<0.05) higher sensory scores, incorporation of lactic acid at the rate of 0.2 per cent w/v was adjudged best for the preparation of buffalo milk paneer.
Effect of fat levels on the physico-chemical and sensory attributes of buffalo milk paneer
(2008) Sunil Kumar; D.C. Rai; D.N. Verma
Study was undertaken to evaluate the effect of different fat levels in buffalo milk viz. 4, 5 and 6% on physico - chemical and sensory quality of paneer. Paneer samples prepared with 6% milk fat were significantly better in yield, fat percentage, total solids and total solid recovery as compared to samples prepared with 4 and 5% milk fat. However, a significant decrease in moisture, protein and ash content of paneer was reported with increase in fat content of milk. The score for body and texture, flavour and overall acceptability were rated significantly (P < 0.05) higher in paneer samples prepared with milk containing 6% fat.
Managing condensing temperature to improve the efficiency of refrigeration system
(2010) B.C. Katre; D.C. Rai
The mechanical vapour recompression type of refrigeration system is most common in the food processing industry, in which condenser working conditions greatly influence the overall efficiency of the refrigeration system. Effectiveness of the refrigeration system to a great extent depends on the efficiency and economy of heat rejection by obtaining desirable condensing temperature. Increase in the condensing temperature results in reducing the economy of the refrigeration system. Various influencing factors, including temperature and flow rate of cooling water, heat transfer coefficient and heat transfer surface are very significant. Hence, attempts to optimize the temperature of cooling water along with the cleanliness of heat transfer surface are productive and desirable preventive operations for the economical generation of refrigeration effect towards quality and cost effective supply chain management.
Paneer - An Indian soft cheese variant: A review
(Springer India, 2014) Sunil Kumar; D.C. Rai; K. Niranjan; Zuhaib F. Bhat
Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Preparation of paneer using different types of milk and varied techniques results in wide variation in physico-chemical, microbiological and sensory quality of the product. Paneer blocks of required size are packaged in laminated plastic pouches, preferably vacuum packaged, heat sealed and stored under refrigeration. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 °C). The spoilage of paneer is mainly due to bacterial action. Successful attempts have been made to enhance the shelf life of paneer. This review deals with the history, method of manufacture, factors affecting the quality, physico-chemical changes during manufacture, chemical composition and nutritional profile, packaging and shelf life of paneer. © 2011 Association of Food Scientists & Technologists (India).
Process optimization for the manufacture of an acidified milk beverage
(2010) D.C. Rai; N.N. Pandita; Tanweer Alam
A systematic study was carried out to optimize the method for the manufacturing acidified soft milk beverage from skimmed milk. The levels of SNF, pH, sugar, stabilizer, flavour and colours were optimized on the basis of sensory analysis by the panel of experienced judges using 9 point hedonic scale. It was found that 3.0% SNF, 10% sugar at 4.50 pH had scored highest with carboxymethyl cellulose (low viscosity) at 0.4%, which stabilized the product with good flavour and ideal body and texture (mango milk flavour 0.5% ml/L and lemon yellow colour 0.6 ml/L with benzoic acid as preservative 0.5%).
Prospects and opportunities for exports of dairy products from India
(2011) Anjani Kumar; D.C. Rai; Khyali Ram Choudhary
The economic policy reforms triggered in India in 1991 were oriented towards liberalization and integration with the world economy. These policy initiatives of reforms and economic liberalization widened the market opportunities for international trade including the dairy products. In this context, this paper examines the issues of trade possibilities for India, in view of growing domestic consumption, augmented supply and growing international market for dairy products. The study revealed that growth in Indian dairy sector has been impressive and if the existing growth rate can be sustained, India can pursue export of dairy products more vigorously. The projected demand scenarios for domestic requirement of dairy products lend credence to this optimism. It has been clearly brought out that the dairy production is competitive in comparison with other countries. India further has a geographical advantage to serve milk deficit areas in neighbouring countries. The demand for milk products in these deficit countries is expected to be growing. India needs to capitalize on these advantages by improving quality and hygiene standards of the dairy products and bringing more efficiency in milk production and processing. India needs to develop more competitiveness in products which are being imported in countries like Sri Lanka, Bangladesh and Nepal from other developed countries. For export to SAARC countries even some more liberal export policies may be explored.
Trends and volatility in domestic and international prices of livestock products in India
(2011) Anjani Kumar; D.C. Rai
The economic reform triggered during 1990s has facilitated the integration between domestic and international markets. The integration between domestic and international markets has important implications on social welfare. This paper analyse the trends and volatility in the prices of livestock products and the extent of transmission of international prices to domestic markets. The international prices of dairy products have been more volatile than domestic prices. The prices and the level instability of meat products were similar in both the markets. The transmission of global prices would help in reducing the domestic prices of meat products except bovine meat. The prices of bovine meat would increase as a consequence of transmission of prices from international to domestic markets.
Variations of human milk compositions as per prakriti (Psychosomatic constitution): A pilot study
(Informatics Publishing Limited, 2019) Deeksha Singh; Sangeeta Gehlot; B.M. Singh; D.C. Rai
Introduction: Mother’s milk is considered to be the supreme food for neonates, infants and toddler. It is also regarded as the finest gift form a mother to her baby. The individual characteristic of a person enumerating external and internal body features is known as Prakriti. It is the sense of personality or constitution or temperament of an individual. The aim of the present study was to assess “variations of human milk composition as per Prakriti”. Materials and Methods: Total 64 lactating mothers of 20-35 years age group, not suffering from any acute or chronic illness and who were on similar diet regardless of their mode of delivery were registered and included in the study while lactating mothers not falling in this age group or who were taking any specific drug for the illness or suffering from any disease including- moderate (9.97-7 g/dl) to severe (6.94-4 g/dl) anemia were excluded from the study. Result: On applying One Way ANOVA, the mean values of fat percentage in milk varied significantly as per Prakriti (p = 0.0287). On applying Post Hoc Test the significant pairs were for Vata vs. Pitta (<0.05) and Vata vs Kapha (<0.05) Prakriti. In all other parameters of milk, no significant variation was found. Conclusion: We can conclude that the composition of mother’s milk varies as per Prakriti. © 2019, Informatics Publishing Limited, All rights reserved.