1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Process optimization and utilization of resistant starch from banana.(Department of Community Science ,College of Agriculture,Vellanikkara, 2025-09-11) Sruthy,P M; Sharon, C LBanana (Musa spp.), often hailed as the common man’s fruit, holds a special place in the scenario of agriculture and nutrition, besides having immense economic significance in India and across the globe. Banana, known for its year round availability, affordability, and rich nutrient profile, has transitioned from a commonly consumed fruit to a functional ingredient of growing interest in modern health and food industry. Resistant starch (RS) found in unripe green banana is a promising bioactive compound with potential health benefits. India is leading the global banana production, hence there lies untapped potential in harnessing banana starch, especially its resistant form, for the development of value added food products. However, native banana starch faces limitations in its functional properties, which can be effectively addressed through modification techniques such as Heat Moisture Treatment (HMT). This approach not only enhances the nutritional and functional quality of banana starch but also paves the way for its incorporation into a wide range of health oriented food formulations. Hence, the current study “Process optimisation and utilisation of resistant starch from banana”, was carried out with the objective of optimising the conditions for resistant starch formation in banana and its quality evaluation. The study also aimed to develop value added products incorporating various proportions of banana resistant starch. The popular GI (Geographical indication) granted Kerala banana variety Chengalikodannendran banana and the worldwide popular Cavendish variety Grand Nainebanana were selected for this study. Starch extracted from their flours yielded 26.89% (Chengalikodan) and 27.40% (Grand Naine), with purity of 88.62% and 89.73%, respectively. Resistant starch content was 20.02% in Chengalikodan and 20.62% in Grand Naine. Starch samples of Chengalikodan and Grand Naine banana were modified by autoclaving at 110℃ and 121℃ with different moisture content (10, 20, and 30 %) at three different time periods (15, 30 and 60 minutes). Resistant starch (RS) content in Chengalikodan banana starch was significantly affected by autoclaving conditions. Maximum RS (25.84%) was observed at 121°C for 30 minutes with 10% moisture. In Grand Naine starch, autoclaving enhanced RS from a control value of 20.62% to a peak of 30.52% (at 121°C for 30 minutes with 10% moisture). Repeated autoclaving and cooling cycles further increased RS in Chengalikodan, which reached 54.56% after four cycles, while Grand Naine peaked to 59.63%. Repeated autoclaving and cooling cycles were applied to the isolated banana starch. As a result of this treatment, RS3 was formed. The presence of RS3 confirms that the modification process was effective. The samples with maximum RS content from Chengalikodan and Grand Naine were selected for further analysis and product development. Two treated banana starch (RS3) samples (Chengalikodan and Grand Naine), along with corresponding flour and isolated starch, were initially analysed for colour index and granular morphology. Morphological analysis showed that flour and isolated starch granules varied in shape, size, and surface texture based on processing. Chengalikodan and Grand Naine flours had irregular, oval, and elongated particles with smooth to rough surfaces, while isolated starch granules were smooth and more uniform. Autoclaving altered native starch structure, forming compact, aggregated granules due to retrogradation, with resistant starch showing larger, fused clusters and rougher surfaces. Chengalikodan flour had higher lightness and whiteness, which decreased isolated starch and treated starch. In contrast, Grand Naine showed consistently lower lightness across all forms, reflecting the impact of processing and variety on visual traits. The physicochemical properties of flour, isolated starch, and autoclaved starch samples from Chengalikodan and Grand Naine banana were evaluated over three months. Autoclaved starch samples of both Chengalikodan and Grand Naine showed higher pH (5.36 and 5.34), moisture (7.08 and 7.02%), water holding capacity (4.91 and 5.00%), and gelatinisation temperature (77.02 and 75.67℃), but lower bulk density (0.48 and 0.51g/ml), swelling power (8.86 and 8.88%), solubility (3.65 and 3.58%), syneresis (27.41 and 28.22%), dispersibility(75.14 and 76.31%), and peak viscosity (487cp and 571cp), which are important properties for the formulation of functional, shelf stable and healthy food products. This study assessed the nutritional, functional, and glycemic characteristics of flour, isolated starch, and treated starch (RS) samples of Chengalikodan and Grand Naine banana. Treated starch had the lowest total soluble solids (2.56 and 2.41ºBrix), with lower total and reducing sugars. Treated starch showed the highest carbohydrate content (87.72 g and 87.33 g/100 g), highest slowly digestible starch (18.88% and 18.59%) and lowest rapidly digestible starch (24.56% and 22.53%) for Chengalikodan and Grand Naine, respectively. It also contained high amylose of 35.42% (Chengalikodan) and 38.92% (Grand Naine) and lower amylopectin. Treated starch showed the lowest in vitro starch digestibility of 44.56% and 40.65% and the lowest glycemic index of 37.56 and 36.65, slightly increasing after three months, for Chengalikodan and Grand Naine, respectively. Instant custard mixes were developed using 10-35% banana resistant starch, 5-35% corn flour, and other ingredients. Both Chengalikodan (T4) and Grand Naine (T10) banana based custard mix with 20% RS had the highest overall acceptability of 8.55 and 8.22 respectively. Control custard mix (T0) had the highest brightness (L* = 83.93) and whiteness (WI = 79.66), while T4 and T10 showed reduced lightness (81.90 and 77.74) and whiteness (77.32 and 74.12). Banana resistant starch mixes had lower initial swelling power, solubility, water absorption capacity, and dispersibility, which declined further during storage. Bulk density and moisture were higher and increased over time. Carbohydrate, protein, and fat contents were initially lower and gradually decreased. Starch content was lower in T4 and T10 (56.21% and 54.95%) than in the control (62.91%). Rapidly and slowly digestible starch were also lower in T4 (57.62% and 10.23%) and T10 (58.23% and 10.25%), while resistant starch was higher (32.15% in T4 and 31.52% in T10) compared to the control. In vitro starch digestibility was lower in T4 and T10 (41.28% and 42.40%) than in the control (62.70%). Vermicelli was formulated using 25-45% resistant starch from Chengalikodan and Grand Naine banana, combined with banana flour and whole wheat flour (30-70%). Vermicelli with 100% refined wheat flour served as control. Sensory evaluation showed that T3 (35% Chengalikodan resistant starch + 15% banana flour + 50% whole wheat flour) scored highest overall acceptability (8.28). Correspondingly, uppuma made from T3 vermicelli also received superior sensory scores, with overall acceptability of 8.42. Products with Grand Naine resistant starch (35% Grand Naine resistant starch + 15% banana flour + 50% whole wheat flour) had slightly lower scores (8.24 for vermicelli and 8.15 for uppuma than Chengalikodan based products, though both were well accepted. The study compared physicochemical, nutritional, and starch digestibility properties of vermicelli made with RS from Chengalikodan and Grand Naine banana to a refined wheat flour control. Banana RS vermicelli had lower lightness and whiteness, with higher moisture content (6.89% in Chengalikodan, 6.95% in Grand Naine) than the control (6.33%). It also had higher carbohydrate and energy content, while protein and fat decreased over storage. Rapidly digestible starch was lower in banana RS vermicelli (41.45% and 43.09%) than the control (84.42%), while slowly digestible starch and RS were higher. Glycemic index was also lower (46.23 in Chengalikodan, 45.55 in Grand Naine) compared to the control (76.23). Instant uppuma mixes were made using Chengalikodan and Grand Naine banana resistant starch vermicelli (35% RS + 15% banana flour + 50% whole wheat flour). Among treatments with varying water volumes, T3 (100g vermicelli with 300 ml water) received the highest sensory scores for both banana varieties. The mixes showed better stability over three months of storage. The production cost of banana flour was ₹ 33/100g (Chengalikodan) and ₹ 19/100g (Grand Naine), while isolated banana starch cost ₹ 34/100g and ₹ 20/100g, respectively. Treated starch production cost was ₹ 23/100g (Grand Naine) and ₹ 37/100g (Chengalikodan). Custard mixes made with banana RS cost ₹ 40/100g (Chengalikodan) and ₹ 36/100g (Grand Naine), while vermicelli and instant uppumamixes with Chengalikodan RS cost ₹ 42/100g and ₹ 54/100g, compared to ₹ 33/100g and ₹ 45/100g for Grand Naine. Banana starch is a promising functional ingredient that can contribute to the development of health enhancing food products. Heat moisture treatment enhances its functional and physicochemical properties, opening new opportunities for health focused applications. This research highlights banana starch as a sustainable, cost effective ingredient with transformative benefits, poised to meet the growing demand for nutritious, innovative food solutions and shape the future of the food industry.Item Standardisation of coconut milk enriched yoghurts(Department of Community Science, College of Agriculture,Vellanikkara, 2025-06-19) Riniya Thaj.; Lakshmy, P SYoghurt is a fermented dairy product produced by the action of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on milk. Yoghurt is widely recognised for its rich nutritional profile, health promoting benefits and functional properties that support digestive and immune health. The present study was undertaken to standardise coconut milk yoghurt and to develop fruit pulp incorporated coconut milk yoghurts using mango, guava and sapota. The study also aimed to evaluate the physicochemical, nutritional, organoleptic and shelf life qualities of the selected yoghurts. Coconut milk yoghurts (CMY) were prepared by replacing cow’s milk in different proportions. Ten treatments were evaluated for various organoleptic qualities and were compared with 100 per cent milk yoghurt (control). Yoghurt with 60% coconut milk and 40% cow milk (T6) was the most acceptable treatment with a total organoleptic score of 50.20. It was selected along with the control (T0) for further evaluation over 15 days of refrigerated storage. Both treatments showed a gradual decline in sensory qualities over the storage period. The selected yoghurt treatment T6 had lower moisture (77.78%), acidity (0.61%), water holding capacity (48.21%), viscosity (9800 cP), curd tension (38.50 g), TSS (12.5°Brix), total sugar (8.5%), reducing sugar (3.9%), carbohydrate (4.50 g/100g), protein (2.28 g/100g), vitamin C (0.21 mg/100g), total ash (0.61%), calcium (66.91mg/100g), phosphorus (42.72mg/100g), potassium (64.56mg/100g) and magnesium (6.35mg/100g), while it had higher pH (4.71), syneresis (2.0%), peroxide value (0.80), fat (12.10%), energy (136.02 Kcal) and iron (0.65mg/100g) content compared to control T0. Vitamin A was not detected in either sample. Most parameters showed slight changes during storage; however, the changes in moisture content and water holding capacity were statistically significant, whereas variations in other parameters were not significant after 15 days of refrigerated storage. The selected coconut milk incorporated yoghurt (T6) was enriched with mango pulp (MP), guava pulp (GP) and sapota pulp (SP) in varying levels. One yoghurt from each fruit incorporated variant with the highest organoleptic acceptability score were selected, along with the control (CMY - 60%coconut milk + 40% cow milk), for further studies. Among the mango pulp incorporated yoghurts, treatment T3 (CMY + MP 15%) achieved the highest total organoleptic score of 51.11 and was selected for further studies. Similarly, T3 (CMY + GP 15%) from the guava incorporated, with a score of 50.44, and T4 (CMY + SP 20%) from the sapota incorporated, with a score of 47.40, were also selected and stored at refrigerated temperature for 15 days along with the control for further studies. Incorporation of fruit pulp into yoghurt significantly altered its physicochemical and nutritional properties, enhancing both functionality and nutrient content. Among the fruit incorporated yoghurt variants, sapota yoghurt exhibited the highest values for several parameters, including moisture content (79.96%), pH (4.87), viscosity (10300 cP), peroxide value (0.78 meq/kg), total soluble solids (15°Brix), total sugars (13.6%), reducing sugars (7.8%), energy content (136.99 Kcal), carbohydrates (5.30 g/100g), and fat (11.91%). Mango yoghurt showed the highest acidity (0.56%), curd tension (32.50 g), protein content (2.20 g/100g), and vitamin A (10.5 IU). Guava yoghurt recorded the highest water holding capacity (50.80%) and vitamin C (0.85 mg/100g). These findings highlight the influence of fruit type on yoghurt’s nutritional and functional qualities, offering valuable insights for product development and targeted health benefits. In all treatments, including fruit pulp incorporated and control yoghurts, E. coli, coliforms and fungi were absent throughout the storage period. Yeast was not detected up to the 10th day, but contamination by yeast was observed on the 15th day of storage. The cost of production of selected coconut milk incorporated (CMY - 60%coconut milk + 40% cow milk) yoghurt was 30.00 rupees per 100ml and for fruit incorporated it varied from 32.00 to 36.00 rupees per 100ml. The standardised products represent a novel category of yoghurts with strong potential for commercialisation and diversification, offering valuable opportunities for developing value added yoghurt alternativesItem Efficacy of fortified rice consumption on the nutritionalsatus of preschool children(Department of Community Science, College of Agriculture, Vellayani, 2025-02-20) Niya Joy.; Beela, G KThe socio-economic profile analysis revealed significant differences between the two groups. The families in the control group were more likely to have higher income levels, and a higher proportion of the parents in the control group had attained higher levels of education. In contrast, the intervention group predominantly consisted of families with lower incomes, where the majority earned less than ₹10,000 per month. This difference in socio-economic status may have implications for overall health outcomes, as access to diverse and nutritious food options can be influenced by income and education. Additionally, the occupation of the parents was also found to differ significantly between the groups. Anthropometric assessments, which included measurements of height, weight, and BMI, revealed no significant differences between the two groups. However, skin fold Thesocio-economicprofileanalysis revealed significant differences between the twogroups. Thefamilies in the control groupweremorelikely to havehigher income levels, and ahigher proportion of the parents in thecontrol grouphad attained higher levels ofeducation. In contrast, the intervention grouppredominantly consisted of families with lower incomes, wherethemajority earned less than₹10,000 per month. Thisdifference in socio-economicstatus may haveimplications foroverallhealth outcomes, as accessto diverseand nutritious food options canbeinfluencedby incomeandeducation.Additionally, the occupation of the parents was also foundto differsignificantly between the groups. Anthropometric assessments, which included measurements of height, weight, andBMI, revealed nosignificant differencesbetweenthe two groups. However, skin fold iii thickness, a measure of subcutaneous fat, showed lower values for children in the intervention group, particularly among 3-year-old boys (mean difference: -2.14 mm, p=0.049). This difference may suggest a variation in fat stores between the two groups, possibly reflecting differing dietary patterns or nutritional intake. In pulse rate measurements, no significant differences were observed between the control and intervention groups. Both groups showed similar results in terms of pulse rate, indicating no major variation in immediate physiological responses to diet. However, clinical examination highlighted some important findings. Most children in both groups were in good health overall, but clinical symptoms associated with micronutrient deficiencies, such as pale conjunctiva, pale skin, and spoon-shaped nails, were more prevalent in the control group. These symptoms are commonly linked with deficiencies in iron, vitamin B12, and folic acid, highlighting the inadequate intake of essential nutrients in the control group’s diet. Food frequency data indicated that while both groups consumed food from similar categories, notable differences were observed in the consumption of animal-based foods. The intervention group, consuming fortified rice, showed a greater intake of micronutrients compared to the control group, especially with regard to iron, vitamin B12, and folic acid. The comparison of nutrient intake against the Recommended Dietary Allowances (RDA) revealed that the control group had a higher intake of carbohydrates (150.7g vs. 167.18g, p=0.01) and fat (20.03g vs. 16.56g, p=0.01), whereas the intervention group had a higher intake of essential micronutrients, such as iron (8.33 mg vs. 7.4 mg, p=0.003), vitamin B12 (0.09 μg vs. 0.08 μg), and folic acid (114.96 μg vs. 98.36 μg). This suggests that fortified rice significantly influenced the micronutrient intake, particularly for iron, which is crucial for the prevention of anemia. Further analysis of nutrient intake revealed significant differences in the levels of micronutrients between the groups. The intervention group had a significantly higher intake of iron (8.33 mg vs. 7.4 mg, p<0.001), vitamin A (489.03 μg vs. 412.96 μg, p=0.001), vitamin B12, and folic acid. These findings support the hypothesis that fortified rice contributed positively to the intake of essential micronutrients. The improved intake of iron and vitamins A, B12, and folic acid in the intervention group is particularly important for preschool children, as these micronutrients are essential for growth, cognitive development, and the prevention of common deficiencies that can lead to anemia and other health issues. The results of the study suggest that while there were no significant changes observed in anthropometric parameters such as height, weight, or BMI, the consumption of fortified rice had a clear positive impact on the intake of essential micronutrients, especially iron and vitamins A, B12, and folic acid. These micronutrients are crucial for the health and development of preschool children, and the fortified rice intervention appears to have contributed significantly to meeting the nutritional requirements of the children in the intervention group. Furthermore, clinical symptoms such as pale conjunctiva, pale skin, and spoon-shaped nails, which are commonly associated with micronutrient deficiencies, were notably absent in the intervention group, underscoring the role of fortified rice in preventing such deficiencies. In conclusion, while the study did not find significant differences in growth parameters, the impact of fortified rice on improving the nutritional intake of essential micronutrients like iron, vitamin A, vitamin B12, and folic acid is significant. The fortified rice intervention demonstrated its potential as an effective strategy to combat micronutrient deficiencies in preschool children, especially in low-income families, and underscores the importance of fortification programs in public health nutrition. The control group, exhibiting clear clinical signs of deficiencies, highlights the critical need for fortified foods to address gaps in micronutrient intake and improve overall health outcomes in young children.Item Consumer acceptance and nutritional composition of laser bio speckle screened mango (Mangifera indica)(Department of Community Science, College of Agriculture ,Vellayani, 2022-06-10) Geethanjali, U.; Beela, G KThe present study entitled “consumer acceptance and nutritional composition of laser biospeckle screened mango (Mangifera indica)” was carried out at College of Agriculture, Vellayani, Thiruvananthapuram during the period of 2019-2021. The objective of the study was assessment of the consumer acceptance and nutritional composition of laser biospeckle screened mango. Thus two mango varieties were selected and screened with biospeckle laser for the study. A pilot survey was conducted on awareness and attitude of consumers regarding biospeckle laser technology. The survey was conducted on 100 consumers from Thiruvananthapuram district. A questionnaire of 20 questions was developed to elicit consumer acceptance. Demographic characteristics of respondents like Gender, education, occupation, income and residence were collected. Education and income of the respondents showed their influence on consumer’s response. Among the respondents 57% strongly agreed that there is a need for development of novel food technologies in food industry. Sixty per cent of the respondents were unaware of biospeckle laser technology. Thirty three per cent were sceptic about health effects of laser screened foods. Among the respondents 44% opinionated that biospeckle screened foods are slightly high priced than others in the market and 34% opinionated that they are safe but showed some concern. Major portion (57%) of the respondents opinionated that biospeckle laser technology does not effect nutritional quality of foods screened. The percentage of respondents agreed for commercial practice of biospeckle laser was 37%. Whereas 54% of the respondents preferred to have safety certification marks on the label of food screened with biospeckle laser and 48% preferred to buy biospeckle screened foods by the companies they trust. Two mango varieties namely banganapalli and neelum at mature but not fully ripened stage (15-16 weeks after fruit set) were selected for the study. The fruits were divided into control (T1) and experimental (T2) groups. Ten replications were selected for each group. The experimental group of mangoes were subjected to bio speckle laser screening using He-Ne laser of 632.8 nm wavelength at photonics laboratory, CUSAT. Morphological and physical characters of the fruits like Length, weight, circumference, volume and specific gravity were observed. Analysis of nutritional composition for both experimental and control groups was carried out. The nutritional composition comprises moisture content, protein content, carbohydrate content, fibre content , acidity content, total sugar content, TSS content, Minerals ( Potassium, magnesium, iron), Vitamin (Vitamin A, Vitamin C), total polyphenols, Total carotenoids content. The total moisture content of T1 & T2 of neelum was 71.95% & 72.60% whereas that of banganapalli was 79.61% & 80.27%. The total moisture content of T1 & T2 of neelum was 71.95% & 72.60% whereas that of banganapalli was 79.61% & 80.27%. The total protein content of T1 & T2 of neelum was 0.69% & 0.59% whereas that of banganapalli was 0.48% & 0.51%. The total carbohydrate content of T1 & T2 of neelum was 21.12% & 19.66% whereas that of banganapalli was 15.31% & 15.24%. The total fiber content of T1 & T2 of neelum was 0.51% & 0.47% whereas that of banganapalli was 0.69% & 0.60%. The TSS content of T1 & T2 of neelum was 17.68% & 18.95% whereas that of banganapalli was17.89% & 18.04%. The total potassium content of T1 & T2 of neelum was 0.22% & 2.09% whereas that of banganapalli was 0.13% & 0.12%. The total sugars content of T1 & T2 of neelum was 18.95% & 19.55% whereas that of banganapalli was 17.69% & 17.84%. The total acidity content of T1 & T2 of neelum was 0.48% & 0.42% whereas that of banganapalli was 0.13% & 0.12%.The total iron content of T1 & T2 of neelum was 2.77% & 2.68% whereas that of banganapalli was 4.78% & 4.79%. The total vitamin C content of T1 & T2 of neelum was 78.01% & 76.82% whereas that of banganapalli was 61.60% & 60.25%. The statistical analysis revealed that there was no significant difference between the nutritional composition between control and experimental groups of banganapalli and neelum mango varieties. Organoleptic evaluation of both the mangoes was carried by a sensory panel of 25 members selected from the respondents of consumer acceptance survey. The organoleptic characters evaluated were Texture, color, aroma, sweetness, bitterrness, astringency, juiciness, firmness. From the organoleptic evaluation it was found that there was no difference in organoleptic characters of both experimental and control group of neelum and banganapalli mango varieties. The acceptance was same for the experimental and control groups by panel members. This shows that there was no difference observed in organoleptic characteristics of mangoes screened with biospeckle laser technology. This study on consumer acceptance and nutritional composition of laser biospeckle screened mango concludes that there was no significant difference observed in nutriotional composition and organoleptic characteristics of bio speckle screened foods and therefore can be considered safe for consumption and also provides enough scientific evidence to reduce the scepticism of consumers on biospeckle screened foods.Item Quality evaluation and value addition of canistel fruit (Pouteria Campechiana)(Department of Community Science, College of Agriculture, Vellanikkara, 2025-05-17) Vishalakshi, G Hanamanal.; Sharon, C LCanistel fruit (Pouteria campechiana), commonly referred to as eggfruit, is a tropical fruit known for its distinctive flavour and significant nutritional benefits. Despite these qualities, it remains largely underexploited. The study entitled "Quality evaluation and value addition to canistel fruit (Pouteria campechiana)" focused on quality evaluation of the fruit and exploring the potential of canistel fruit for developing value added products, canistel fruit incorporated probiotic ice creams with Lactobacillus acidophilus and the formulation of canistel fruit incorporated custard powder. The physico-chemical characteristics, shelf stability and sensory attributes of the developed products, were thoroughly analysed. The quality evaluation of canistel fruit per 100g revealed important insights into its composition. The fruit exhibited acidity with a pH of 5.06 ± 0.04, acidity of 2.78 ± 0.36N and 0.78 ± 0.14mg/100g of titratable acidity. The fruit contained 16.00 ± 1.00°Brix of total soluble solids, 19.50 ± 0.25g/100g of reducing sugars, 21.03 ± 0.51 g/100g of total sugars, contributing to a carbohydrate content of 41.44 ± 0.97g/100g, protein content of 1.02 ± 0.05g/100g, fat content of 4.00 ± 0.20g/100g, energy of 205.68 ± 9.82 Kcal, dietary fibre of 2.07 ± 0.12g/100g and Vitamin C of 5.60 ± 0.20mg/100g. The development of canistel fruit incorporated probiotic ice cream and custard powder was done by incorporating canistel fruit pulp and flour. The preparation of canistel fruit pulp involved washing, slicing and pulping. Canistel fruit flour was prepared by washing, peeling, and slicing the fruit thinly (1mm), soaking in a 7.5% NaCl solution for 30 minutes and after draining, the slices were dried in a hot air oven at 55ºC for 6 hours. For the standardisation of the canistel fruit incorporated ice cream, twelve formulations were prepared with various combinations of canistel fruit pulp (T1-T6) and canistel fruit flour (T7-T12) varying from 5% to 30%. The control group (T0) consisted of plain ice cream without addition of canistel fruit. Sensory evaluation was carried out by a panel of twenty judges using a nine point hedonic scale to assess appearance, colour, flavour, texture, taste, and overall acceptability. Among the formulations, T2 (90% Ice cream and 10% Canistel pulp) was the most accepted, based on the sensory evaluation results with an overall acceptability of 8.71 and total mean score of 8.70. The best treatment (T2) was used for the development of probiotic ice cream. The probiotic, Lactobacillus acidophilus (DVS culture) was utilised for the development of canistel fruit incorporated probiotic ice cream. The rate of inoculation of probiotic culture into ice cream was evaluated by varying the concentrations of L. acidophilus at 1g (T1), 2g (T2) and 3g (T3). All treatments had optimum viability, and the rate of inoculation was highest for T3 with viable counts of 10.20 log CFU/ml, followed by T2 with viable counts 10.09 log CFU/ml and T1 with viable counts of 9.67 log CFU/ml. The organoleptic evaluation of canistel fruit incorporated probiotic ice cream was done on a nine point hedonic scale and the highest scores for organoleptic parameters were obtained for T1 (1g of L. acidophilus) which had a total mean score of 8.34. The stage of addition of L. acidophilus to canistel fruit incorporated ice cream (before and after ageing) and time of incubation (15 min, 25 min and 30 min) were also assessed. An increase in the viable count of L. acidophilus was observed after ageing. An overall acceptance score exceeding 8 on a nine point hedonic scale was achieved when the probiotic culture was added after ageing (24 h at -18ºC) and the incubation time was 15 min. Hence, the optimised conditions for the development of canistel fruit incorporated ice cream was the addition of one gram of L. acidophilus after ageing at 38ºC, incubated for 15 min. The probiotic culture, L. acidophilus was inoculated to canistel fruit incorporated ice cream in the optimised conditions and the organoleptic evaluation was done and compared with its non probiotic control. The results show that the control and canistel fruit incorporated probiotic ice cream, received total mean scores of 8.72 and 8.73 on the nine point hedonic scale, indicating high acceptability among judges. Canistel fruit incorporated probiotic ice cream along with the control were kept in food grade polypropylene containers and maintained under frozen conditions for three months and quality analyses were conducted. The physico-chemical qualities of the canistel fruit incorporated probiotic ice cream were analysed using standard procedures. The initial moisture content in canistel fruit incorporated probiotic ice cream (T1) and control (T0) were 54.42 per cent and 56.92 per cent respectively, which decreased to 51.85 per cent and 50.97 per cent by the end of storage. An increase in meltdown time, weight per litre, viscosity, in vitro digestibility of proteins and in vitro availability of minerals, and decrease in TSS, reducing sugar, water activity, pH, acidity, carbohydrate, protein, fat, fibre, energy were observed during three months of storage of the canistel fruit incorporated probiotic ice cream. The mean score for overall acceptability of prepared ice creams remained 8.70 and above even after three months of the storage period. The viability of L. acidophilus in canistel fruit incorporated probiotic ice cream decreased from 9.95 to 9.25 log CFU/ml by the third month of storage period but maintained the optimum viable count as per FSSAI standards (above 8 log CFU/ml). The total bacterial count in canistel fruit incorporated probiotic ice cream ranged from 7.10 to 7.25 log CFU/ml, while the control ice cream ranged from 1.05 to 1.38 log CFU/ml in the 3 months of storage period. Fungal colonies were absent initially and it was 0.94 log CFU/ml and 1.05 log CFU/ml by the end of three months of storage period in the canistel fruit incorporated probiotic ice cream and control ice cream respectively. No yeast growth was observed in either ice cream variant throughout the three months of storage. The canistel fruit incorporated custard powder was prepared using corn flour (5% to 25%) and canistel fruit flour (10% to 35%) in various proportions. The remaining 65% of the formulation consisted of other ingredients. After conducting sensory evaluations, the most accepted formulation was T6, which contained 10% canistel fruit flour, 25% corn flour and 65% of the other ingredients, which had a total mean score of 8.60. The physico-chemical properties of the custard powder was evaluated initially and at the end of the storage period. The initial moisture content in the canistel fruit incorporated custard powder (T6) and control (T0) was 7.42 and 7.74 per cent respectively, which increased to 10.07 and 10.25 per cent by the end of storage. An increase in acidity and water absorption index, a decrease in bulk density, TSS, total sugar, reducing sugar, non--carotene, fibre carbohydrate, protein, fat, energy, starch, iron, calcium, phosphorus and vitamin C were observed on storage. The mean score for overall acceptability in the organoleptic evaluation of prepared custard powders remained 8 and above even at end of the storage period. The total bacterial count in canistel fruit incorporated custard powder was 0.10 log CFU/ml, while for control custard powder it was 0.38 log CFU/ml by the end of storage period. Both fungal and yeast growth were absent in both treatments throughout the three month storage period. No insect infestation was observed in both the custard powders during the entire storage period. The cost of production of the control ice cream and canistel fruit incorporated probiotic ice cream were Rs. 55 and Rs. 65 respectively, and the cost of the control custard powder and canistel fruit incorporated custard powder were Rs. 60 and Rs. 70 respectively. The findings of this study suggest that canistel fruit is an excellent source for developing functional food products such as probiotic ice cream and custard powder. Both products demonstrated high acceptability, nutritional content, and stability during storage. Incorporating Lactobacillus acidophilus into the canistel fruit incorporated ice cream effectively preserved its probiotic viability. This research highlights the potential of canistel fruit as a valuable ingredient in the food industry, offering nutritional benefits and meeting the growing demand for functional foods.Item Nutrient profile and value addition of star gooseberry (Phyllanthus acidus L.)(Department of Community Science, College of Agriculture, Vellanikkara, 2025) Salitha, M B.Star gooseberry is scientifically known as Phyllanthus acidus and belongs to the family Phyllanthaceae. The objectives of the study were to evaluate the nutritional qualities, therapeutic potential and development of RTS beverages from star gooseberry. The fruits are seasonal and perishable in nature due to high moisture content. Fresh star gooseberry was found to have a high moisture content (91.8%), indicating its juiciness. The fruit contains notable amounts of vitamin C (35.2 mg/100g) and beta-carotene (1815.51 μg/100g), enhancing its antioxidant potential. It also provides carbohydrates (6.38 g/100g), protein (0.47 g/100g), fat (0.27 g/100g), and fibre (1.21 g/100g), with a total ash content (0.84%) pointing to essential minerals. Potassium (231 mg/100g) was identified as the most abundant mineral, followed by sodium (23 mg/100g), phosphorus (20.2 mg/100g), calcium (9.21 mg/100g), and iron (0.76 mg/100g), suggesting the fruit’s contribution to essential mineral intake. Bioavailability studies confirmed the efficient absorption of minerals like calcium, phosphorus, and iron. The antioxidant properties of star gooseberry were assessed through its phenolic content (161.60 μg GAE/mg) and flavonoid content (26.20 μg QE/mg). Star gooseberry contains some anti-nutritional factors, such as phytates (8.83 mg/g), oxalates (0.93 mg/g), and tannins (0.093 TAE μg/mg). These compounds can interfere with nutrient absorption.The fruits holds potential for medicinal use due to its bioactive compounds, such as kaempferol, quercetin, gallic acid, rutin, and caffeic acid. These compounds show therapeutic properties, including anti-inflammatory, antioxidant, and anticancer effects. The GC-MS analysis identified 11 volatile compounds, contributing to the fruit’s distinctive aroma and medicinal properties. The in silico molecular docking and ADMET analysis suggest that compounds like quercetin, luteolin, and myricitrin show strong binding affinities with enzymes such as α-amylase and α-glucosidase, indicating their potential for anti-diabetic activity. These compounds may help manage blood sugar levels by inhibiting carbohydrate breakdown, thus supporting diabetes management. This study explores the anti-inflammatory potential of bioactive compounds from star gooseberry, revealing that quercetin, kaempferitrin, and luteolin exhibit strong binding to COX-2 and IL-6, suggesting significant anti-inflammatory effects. Kaempferitrin was identified as the most potent COX-2 inhibitor. Overall, these compounds highlight star gooseberry's therapeutic potential in inflammation management. The in vitro antioxidant activity was assessed using various assays, such as DPPH, ABTS, and hydroxyl radical scavenging, revealing significant antioxidant potential. The Total Antioxidant Capacity (TAC) of star gooseberry was 75.7l mg AAE/g, confirming its strong radical scavenging capacity. For preparing RTS beverages from fresh star gooseberry, the juice was clarified and blended with pineapple and mango juices in varying proportions. Sensory evaluation using a 9-point hedonic scale revealed that T5 (60% star gooseberry juice + 40% pineapple juice) from Set 1 and T6 from set 2 (50 % star gooseberry juice + 50% mango juice) received the highest sensory scores for appearance, colour, flavour, texture, and overall acceptability. The shelf life for RTS beverages were 7 days in ambient conditions and one month in refrigerated conditions. The study found that T5 from set 1 and T6 from set 2 had the highest sensory scores during storage, particularly under refrigeration. Additionally, cost analysis revealed that T5 (60% star gooseberry juice + 40% pineapple juice) had the lowest production cost at ₹50/L, while T6 had the highest cost at ₹62/L. Star gooseberry shows considerable potential as a nutraceutical with its impressive nutritional profile, high anti-oxidant activity and bioactive compounds. Its medicinal properties such as anti-inflammatory and anti-diabetic effects, make it a promising candidate for therapeutic applications. The study also demonstrated the viability of processing star gooseberry into a Ready to Serve (RTS) beverage. Despite its promising nutritional and medicinal properties, the full scope of star gooseberry (Phyllanthus acidus) remains underutilized, highlighting the need for further research and innovation to harness its value in nutraceutical and functional food development.Item Development of fruit blended yoghurts and quality evaluation(Department of Community Science, College of Agriculture, Vellayani, 2022-04-06) Pravitha, P G; Anitha Chandran CThe present study entitled “Development of fruit blended yoghurts and quality evaluation” was carried out at College of Agriculture, Vellayani, Thiruvananthapuram during the period of 2019-2021. The objective of the study was to develop fruit blended yoghurts from variety of fruits and to ascertain its sensorial quality, chemical and nutritional composition, and to study the storage stability. Thus, six fruit blended yoghurts namely Avocado yoghurt, Banana (Robusta) yoghurt, Mango (Moovandan), Passionfruit yoghurt, Pineapple yoghurt and Soursop yoghurt were developed. Homogenised toned milk with a fat content of 3g was selected for the study. Optimum ripened fruits like Avocado, Banana (Robusta), Mango (Moovandan), Passionfruit, Pineapple and soursop were selected for the development of fruit yoghurts. The yoghurt culture used was strains of Streptococcus thermophilus and Lactobacillus bulgaricus. The amount of yoghurt culture (2%) and sugar (12%) were constant in all the treatments. The fruit yoghurts were processed by the standardized procedure reported by Remya et al. (2019) after minor modifications. The various treatments selected for the formulation of fruit yoghurt with milk, fruit pulp, yoghurt culture and sugar respectively in the predetermined proportions were, T1 (85:15:2:12), T2 (80:20:2:12), T3 (75:25:2:12), T4 (70:30:2:12), T5 (65:35:2:12) and control (100:0:2:0). The treatments were same for all the fruit yoghurts. Sensory evaluation of fruit yoghurts exhibited significant difference in appearance, colour, aroma, texture, taste, and overall acceptability of the treatment combinations. From the sensory evaluation it was found that T4A, T2B, T3M, T4P, T4PA, and T4S were the best combinations of fruit yoghurts selected from each fruit. The selected fruit yoghurts along with control were subjected to nutritional analysis and stored at refrigerated temperature of 4°C for further study. Storage stability on sensory attributes and changes in other properties like acidity, moisture, peroxide value, pH, syneresis, total soluble solids and microbial profile were studied on every 3 days interval for two weeks. Among six fruit yoghurt developed pineapple yoghurt revealed higher carbohydrate (22.66g/100g), dietary fiber (0.72g/100g), iron (0.76 mg/100g), vitamin C (9.02 mg/100g), calcium(381.30mg/100g) and phosphorus (457mg/100g) content. Avocado yoghurt found was with highest energy value (114.16 kcal) and fat content (9.60 g/100g). The β-carotene content was higher in mango yoghurt (143.60 /100gµg). Pineapple yoghurt was scored maximum (50.14g) total antioxidant activity. The sensory evaluation of all fruit blended yoghurts and plain yoghurt during storage revealed decrease in scores obtained for all the sensory parameters. However, the product was acceptable till the end of two weeks. During storage study, it was found that there was a gradual increase in acidity of fruit yoghurts with increasing percentages of fruit yoghurts. The result of this study indicates that, 30% passion fruit pulp flavored yoghurt had the highest (9.26%) titratable acidity. The moisture content and the peroxide value and syneresis were increased and pH content was dropped during shelf life study. Banana yoghurt was noted with high rate (88.53%) of moisture content at the last day of storage. Peroxide value was higher in avocado due to the presents of fat content in the avocado fruit. Among all the fruit yoghurt passionfruit yoghurt showed high rate of syneresis. pH was dropped in all the fruit yoghurt including in control, the minimum (3.30) pH was recorded in pineapple yoghurt at the end day of storage. In the present study T2B was the most acceptable fruit yoghurt among other yoghurts based on sensory attributes, while the T4PA was rich in many nutrients. The microbial profile revealed the presence of bacterial, fungal colonies and yeast mould count from the initial day itself. The coliform was absent till the end of storage period. Cost of production of one kilogram fruit yoghurts was Rs 240 (T4A), 150 (T2B), 210 (T3M), 210 (T4P), 190 (T4PA) and 230 (T4S) respectively This study on development of fruit blended yoghurts and quality evaluation concludes that the fruit yoghurts developed from various fruits were higher in nutrients and had better sensory qualities than the plain yoghurt.Item Packaging potential of raw banana flour base composite film(Department of Community Science, College of Agriculture , Vellayani, 2025-02-04) Shihna.; Suma DivakarThe study entitled “Packaging potential of raw banana flour based composite film” was conducted at the Department of Community Science, College of Agriculture, Vellayani, during the period of 2022-2024, with the objective of quality assessment and packaging potential of the composite film developed from raw banana flour.The study was conducted as four parts viz., quality assessment of banana fingers, processing of raw banana flour, processing of the film, assessment of the packaging potential of the film. Nendran bananas were sourced from a local farmer at Vellayani, Thiruvananathapuram. To accurately determine maturity, the bananas were tagged on the day of flower emergence. Fruits were harvested at 75, 80, 85, and 90 days post-emergence. For each maturity stage, green fruits were collected from the middle three fruits on the third hand from the top of each bunch. The study began with an analysis of the physical parameters of banana fingers across four maturity stages (75, 80, 85, and 90 days). Results showed that fruit length (22.32 cm), fruit weight (149.20g), pulp weight (81.25g) and fruit diameter (12.27 cm) increased with maturity, peaking at 90 days, while peel weight (50.75g) was high during 75th day of maturity. Chemical analyses revealed that moisture (59.41%), TSS (14.200Brix) and acidity (0.23%) levels were highest at 90 days maturity, whereas crude fiber (4.04%) and tannin (8.02mg 100g-1) contents were highest at 75 days. Nutritional profiling indicated that starch content (84.0%) was higher in less mature bananas (75 days), while protein (2.35g 100g-1), total sugars (2.81mg 100g-1), reducing sugar (1.03mg 100g-1) and ascorbic acid (2.13mg 100g-1) levels peaked at 90 days, showcasing the diverse compositional advantages of bananas at different stages of maturity. Banana flours were analyzed for their composition and functional properties. Flour from 75-day mature bananas exhibited higher starch (80.04%) and crude fiber (6.05 %) contents, while flour from 90th day mature bananas had higher moisture (6.01%), ash (1.92%) and protein levels (1.45 g 100g-1).Functional properties such as pH (5.82), bulk density (0.92g/ml), and oil absorption (1.11g/g) were higher in flour derived from 75- days of maturity, while foaming capacity (7.96%) and emulsion activity (1.90 %) were better in the flour from 90-day mature bananas. Composite films were produced using combinations of banana flour, glycerine, and water, with three formulations for each maturity stage. Seventy five days of maturity (M1), 80 days of maturity (M2), 85 days of maturity (M3), 90 days of maturity (M4) were the stages of flour taken. Besides, flour (F), glycerine (G) and water (W) were also incorporated. Five g F +15ml G + 80ml W formed T1, 8g F+ 15ml G + 77ml W formed T2, 10g F + 15ml G + 75 ml W formed T3. The films exhibited diverse physical and functional properties, such as moisture content, thickness, water vapor transmission rate (WVTR), solubility, and oil absorption. Consumer acceptability tests identified M2T2, M2T3, M3T2, and M3T3 formulations as the most preferred for appearance, color, odor, texture, and stickiness. The best four composite films, selected based on sensory evaluation, were used as candy wrappers and subjected to storage studies. The results showed no microbial growth over a 7-day period, more likely due to the antimicrobial properties of potassium metabisulfite (KMS) added during their production. This study demonstrates the potential of banana-based composite films as sustainable alternatives to single-use plastics. By utilizing raw banana flour, it not only offers an innovative solution to plastic pollution but also creates value from agricultural by-products that are otherwise underutilized. The findings contribute to the development of biodegradable and consumer-acceptable packaging materials, paving the way for broader applications in the food and packaging industries.Item Nutritional assessment and case control study of five year post bariatric surgery patient(Department of Community Science, College of Agriculture, Vellayani, 2024-01-01) Manoj Kumar Verma.; Krishnaja, UThe study, entitled “Nutritional Assessment and Case-Control Study of Five Year Post-Bariatric Surgery Patients” was conducted in multispecialty hospitals in Thiruvananthapuram, Kerala in the year 2023-2024. This study was conducted as a comprehensive nutritional assessment and a case - control study of patients five years post-bariatric surgery. Anthropometric data analysis showed significant reductions in weight (114.05 ± 22.01 to 87.74 ± 14.75 kg), Body Mass Index (BMI) ( 42.41 ± 6.54 to 32.70 ± 4.44 kg/m²), and waist circumference (126.8 ± 9.71 to 113.51 ± 10.01 cm) following bariatric surgery, particularly within the first year post-surgery at (p < 0.01) level of significance. Clinical and biochemical improvements were also observed, with significant reductions in blood pressure (153.6 to 128.08mmHg), pulse rate (78.8-71.68 bpm), HbA1c (7.32 6.23%) and blood sugar levels (155.51 to 94.64mg/dL), as well as improvements in lipid profiles. However, slight weight regain was observed beyond the five-year mark, indicating the necessity for continued monitoring and interventions to maintain health outcomes. Despite improvements, deficiencies in key nutrients such as Vitamin D, B1, B3, and B7 were prevalent, highlighting the need for long-term nutritional management and supplementation. These findings demonstrated that most health (skin and hair condition) improvements occur during the early post-operative periods, with benefits sustained over five years. Nutritional analysis indicated a marked improvement in dietary patterns, with increased adherence to a balanced diet, reduced consumption of junk food (36.66 %), and greater reliance on nutrient-rich food groups. However, some variability in food consumption patterns and gaps in nutritional awareness were noted, suggesting the need for targeted educational interventions. The study also highlighted a shift towards home cooking and a decrease in eating out, reflecting positive changes in dietary behaviours post-surgery. However, an increase in food intolerances, particularly to milk (5%), eggs (5%), and meat (3.33%), was observed, which might require further dietary adjustments. 243 The study also examined the food preferences, dietary behaviours, health outcomes, physical activity patterns, and quality of life among bariatric surgery patients over a five-year period. The results highlighted slightly shifts in dietary preferences post surgery, with a slight increase in vegetarianism immediately following surgery, though the majority of respondents eventually reverted to pre-surgery dietary habits. Cooking methods favoured by respondents were predominantly (90%) boiling and steaming, while preferences for fresh (85%), minimally processed foods were notable, with a marked aversion to fried (25%) and deep-fried (23.33%) foods. These findings underscore the importance of long-term nutritional counselling to sustain healthy eating patterns after bariatric surgery. Regarding health outcomes, bariatric surgery led to substantial improvements in conditions such as diabetes decrease symptom (45%), hypertension symptom (56.66%), snoring (55%), PCOD (20%), hyperlipidaemia (25%), obstructive sleep apnea (11.66%), depression and anxiety (11.67), and joint pains (10%). However, some conditions, including hypertension, snoring, and GERD, showed signs of recurrence over time, suggesting that long-term management and follow-up are essential to address evolving health challenges. Notably, emotional and psychological issues, such as depression and anxiety, showed initial improvement but experienced a resurgence after five years, highlighting the need for continuous emotional support and mental health monitoring. In terms of physical activity, while many respondents experienced increased engagement in physical activities, a significant portion still led sedentary lifestyles (53.33%). The study found that bariatric surgery positively influenced physical activity levels, but efforts to reduce sedentary behaviours and promote longer exercise durations was felt needed in post-surgery care. The quality of life assessment revealed generally positive outcomes, with respondents reporting high satisfaction with their health (48.33%), family relationships (85%), and social engagement (60%). However, physical activity limitations and mental well-being presented challenges for some individuals, indicating that post-surgery quality of life could be further enhanced by addressing these aspects. 244 The case control study results indicate that while most anthropometric, biochemical, and clinical parameters did not show statistically signidficant changes within the one-month timeframe, the controlled group demonstrated notable improvements in symptom management (diabetes, GERD, and PCOD) and significant reductions in energy intake. Additionally, the controlled group exhibited superior nutritional knowledge, which may contribute to better long-term dietary habits and health outcomes. These findings underscore the importance of nutritional education and dietary interventions as complementary strategies for managing weight and improving health, particularly when combined with a structured control approach. Longer-term studies may be required to observe significant changes in biochemical and clinical parameters. Bariatric surgery significantly enhances weight loss, clinical outcomes, and quality of life, particularly for conditions such as diabetes, GERD, and PCOD, while also highlighting challenges like nutrient deficiencies and food intolerances. The findings emphasize the importance of comprehensive, multidisciplinary post-surgical care to address recurring health conditions and emotional well-being. Nutritional education and structured dietary interventions proved critical for improving symptom management and fostering sustained behavioural changes. Superior outcomes in the controlled group demonstrated the efficacy of targeted interventions in reducing energy intake and enhancing health. These insights underscore the need for longitudinal research to refine personalized care strategies and optimize long-term outcomes.Item Standardisation and quality evaluation of millet based probiotic yoghurts(Department of Community Science, College of Agriculture , Vellanikkara, 2023-03-02) Amrutha ,U A; Sharon, C LProbiotics are live microorganisms that when administered in adequate amounts confer a health benefit on the host. Prebiotics are non-digestible ingredients that enhance the activity of colon bacteria and the viability of probiotics. Synbiotics involve the combination of probiotics and prebiotics. Hence, the present study entitled “Standardisation and quality evaluation of millet based probiotic yoghurts” was undertaken to develop probiotic and synbiotic yoghurts incorporating barnyard millet and finger millet and to evaluate its acceptability, nutritional, health and shelf life qualities. Millet based yoghurts were prepared with different combinations of millet slurry and milk using both barnyard and finger millet. Among these yoghurts prepared, 50 per cent milk and 50 per cent millet slurry (from both barnyard and finger millet) were found to be the best with the total score of 51.94 for barnyard millet based yoghurt and 51.39 for finger millet based yoghurt. The addition of L. acidophilus made this yoghurt a probiotic after optimising the growth conditions for L. acidophilus, with regard to substrate concentration, temperature, time and inoculum concentration. The maximum growth was seen with 25 g of yoghurt sample fermented for 6 h with 1 ml of probiotic culture (L. acidophilus) with 2 ml of yoghurt culture at 38º C. The viability of L. acidophilus in barnyard millet based probiotic yoghurt was 9.02 log cfu / ml and in finger millet based probiotic yoghurt was 8.98 log cfu / ml. The prepared probiotic yoghurt of both millet based were stored for 15 days and its qualities were analysed and compared with non-probiotic yoghurt of each millet, at 5 days interval. The physico-chemical composition, health studies, organoleptic evaluation, population of L. acidophilus and enumeration of total micro flora were analysed and found that moisture, acidity, water holding capacity, viscosity, cohesiveness, gumminess, resilience, protein, fat, total ash, minerals, in vitro mineral availability of minerals (calcium, iron, potassium, phosphorus, zinc and magnesium) and antioxidant activity were higher in probiotic yoghurt of both millets than in non-probiotic control. The other parameters such as pH, syneresis, carbohydrate, TSS, reducing sugar, total sugar and crude fibre were higher in non-probiotic yoghurt than probiotic yoghurt in both millets. On storage each parameters decreased except moisture, acidity and syneresis which was shown to increase. The acidity of probiotic and non-probiotic yoghurt of barnyard millet based yoghurt was found to be 0.81 and 0.72 per cent respectively and for finger millet based it was 0.72 and 0.78 per cent for non-probiotic and probiotic yoghurt respectively. For probiotic and non-probiotic yoghurt of barnyard millet was found to be 8.58 g/100 g and 8.76 g/100 g for carbohydrate and 3.52 and 3.49 g/100 g for protein. In the case of finger millet based non-probiotic and probiotic yoghurt, carbohydrate found to be 8.91 and 8.32 g/100 g. The protein content of finger millet based probiotic and non-probiotic yoghurt 3.89, 3.91 g/100 g respectively. Fat was high in probiotic yoghurt of both millets (0.63 g/100 g for barnyard millet and 0.39 g/100 g for finger millet based yoghurt). In the case of non-probiotic yoghurt the fat content of barnyard millet based yoghurt was 0.59 g/100 g and 0.28 g/100 g for finger millet based yoghurt. The crude fibre of barnyard millet based probiotic and non-probiotic yoghurt and finger millet based probiotic and non-probiotic was 0.50, 0.60, 0.90, 1 g/100 g respectively. The water holding capacity was less in probiotic yoghurt (79.75 per cent for barnyard and 78.30 for finger millet based yoghurt) than non-probiotic yoghurt (88.30 per cent for barnyard millet based yoghurt and 85.80 per cent for finger millet based yoghurt). The syneresis of barnyard millet based probiotic and non-probiotic yoghurt was 5.20 and 4.33 per cent respectively. For finger millet based yoghurt the syneresis of non-probiotic yoghurt was 4.33 per cent and 5.10 per cent for probiotic yoghurt. The viscosity was high in probiotic than non-probiotic yoghurt, for barnyard millet yoghurt the viscosity was 21104 cP for non-probiotic and 23204 cP for probiotic yoghurt. In the case of finger millet based yoghurt the viscosity was 20900 cP for non-probiotic and 22800 cP for probiotic yoghurt. The calcium content of barnyard millet based non-probiotic and probiotic yoghurt and finger millet based non-probiotic and probiotic yoghurt was 58.43 mg/100 g, 59.36 mg/100 g, 72.06 mg/100 g and 73.18 mg/100 g respectively. The iron content of barnyard millet based non-probiotic and probiotic yoghurt and finger millet based non-probiotic and probiotic yoghurt was 0.24 mg/100 g, 0.25 mg/100 g, 0.23 mg/100 g and 0.24 mg/100 g respectively. The bioavailability of minerals in probiotic yoghurt of both millet based yoghurts was higher than non-probiotic yoghurt. On Storage bioavailable calcium was decreased to 77.13 per cent for non-probiotic and 78.07 per cent for probiotic yoghurt of barnyard millet based yoghurts and in the case of finger millet based yoghurt it was 77.13 per cent for non-probiotic yoghurt and 72.54 per cent for probiotic yoghurt. The bioavailability of iron for barnyard millet based probiotic yoghurt was 70.02 per cent and non-probiotic yoghurt was 69.82 per cent initially. For non-probiotic yoghurt and probiotic yoghurt of finger millet based was 775.96 per cent and 76.98 per cent of in vitro iron respectively. On storage, the viability of L. acidophilus decreased and on the 15th day it was 11.11 and 11.07 log cfu/ml for barnyard and finger millet based yoghurts respectively. On microbial enumeration, the bacterial count was 6.54 and 7.18 log cfu/ml for barnyard millet based non-probiotic and probiotic yoghurts. The bacterial count for finger millet based probiotic and non-probiotic yoghurts was found to be 6.48 and 7.16 log cfu/ml. There was no fungal and yeast growth initially and on the 15th day, fungi growth was found to be 1 cfu/ml for both barnyard and finger millet based yoghurts, but it was within the permissible limit. Synbiotic yoghurts were standardised with the addition of inulin and polydextrose with varying percentages. The addition of 3 per cent of these prebiotics to the yoghurt with 50 per cent milk, 50 per cent millet slurry were found to be the best. Compared to synbiotic yoghurt made with inulin and polydextrose, probiotic yoghurt had a lower carbohydrate, higher protein and fat. In case of synbiotic yoghurt carbohydrate content varied from the range of 8.14 - 8.47 g/100 g, protein between 3.61 - 3.99 g/100 g and fat ranged from 0.42 - 0.69 g/100 g. The textural properties such as water holding capacity, syneresis and viscosity of synbiotic yoghurt was in the range of 79.32 - 80.73 per cent, 5.04 - 5.15 per cent and 23310 - 25203 cP respectively. The calcium content of barnyard millet and finger millet based probiotic yoghurt was 59.36 mg/100 g and 73.18 mg/100 g, respectively. In case of synbiotic yoghurt it varies from 60.02 - 74.26 mg/100 g. The bioavailability of calcium was found to be 78.91 and 78.84 per cent for inulin added polydextrose added barnyard millet based synbiotic yoghurts and 73.15 and 73.64 per cent for polydextrose added of finger millet based yoghurt respectively. The in vitro iron content was 71.10 and 72.31 per cent for inulin added barnyard and finger millet based yoghurts and 78.01 and 78.61 per cent for polydextrose added barnyard and finger millet based yoghurts respectively. The viability of L. acidophilus of inulin added barnyard and finger millet based yoghurts was 11.16 and 11.15 log cfu / ml and for polydextrose added barnyard and finger millet based yoghurts was 11.17 and 11.18 log cfu / ml. The cost of production of the selected barnyard millet based probiotic yoghurt was Rs. 21.65 / 100 g and for finger millet based probiotic yoghurt it was Rs. 23.74 / 100 g. The cost for inulin and polydextrose added barnyard millet based synbiotic yoghurt was Rs. 25.76 / 100 g and Rs. 26.66 / 100 g and for inulin and polydextrose added finger millet based yoghurt was Rs. 26.88 / 100 g and Rs. 27.88 / 100 g. Probiotic yoghurt is a popular functional food product around the world. Delivering an appropriate number of viable probiotic bacteria is critical in determining the health improving properties of yoghurt. Prebiotics and probiotics both support the body in building and maintaining a healthy colony of bacteria and other microorganisms, which supports the gut and aids digestion. So the fermentation of millet with probiotics can enhance the availability of nutrients and aid better health.
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