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Mudgil D.,Mansinhbhai Institute of Dairy and Food Technology | Barak S.,Mansinhbhai Institute of Dairy and Food Technology | Darji P.,Mansinhbhai Institute of Dairy and Food Technology
Food Bioscience | Year: 2016

Cultured buttermilk is an ancient dairy beverage with high nutritive and therapeutic value. In the present study, a novel cultured buttermilk beverage was formulated using Aloe vera juice fortification. The developed cultured buttermilk was analyzed for viscosity, phase separation, acidity, pH and sensory properties. Cultured buttermilk fortified with Aloe vera juice (5–20%) showed non-significant changes in buttermilk acidity and pH. However, Aloe vera juice decreased the phase separation and increased the viscosity of the beverage. The viscosity of the cultured buttermilk samples increased proportionally with increased levels of juice fortification. Sensory characteristics of Aloe vera fortified cultured buttermilk samples were also evaluated such as color and appearance, body and mouthfeel, flavor and overall acceptability. Samples with 10% Aloe vera juice level obtained the highest scores in the sensory evaluation. Aloe vera juice fortification at 10% level in cultured buttermilk improved nutritive, physicochemical and desirable sensory characteristics. © 2016 Elsevier Ltd


Warrier A.S.,Mansinhbhai Institute of Dairy and Food Technology | Sawhney I.K.,National Dairy Research Institute | Minz P.S.,National Dairy Research Institute
Journal of Food Process Engineering | Year: 2015

This study was undertaken to improve the efficiency of industrial butter melter. Butter is generally kept in cold storage at -18 to -20C in 20-25kg blocks. Butter blocks are melted in a vat/kettle before being further processed or mixed with other food ingredients. The equipment comprised of a network of pipes with longitudinal plate fins, melting tank and hot water system. The improved piping system was designed using Matlab programming. The effect of fins and application of pressure (0, 750 and 1,500Pa) for butter block pressing were studied. The equipment was evaluated in terms of cutting capacity, heat utilization efficiency, melted butter percentage, volumetric reduction ratio, overall heat transfer coefficient (U-value) and average temperature gradient in pipe network. It was observed that the finned pipe network was better than network without fins. The combination of a network with fins and application of pressure (1,500Pa) improved the butter block cutting capacity by three times. Practical Applications: An improved butter melter was designed and developed using finned pipe network. This study gives insight into use of fins to improve heat transfer for food processing application such as thawing, melting, etc. © 2014 Wiley Periodicals, Inc.


Mudgil D.,Mansinhbhai Institute of Dairy and Food Technology | Barak S.,Mansinhbhai Institute of Dairy and Food Technology | Khatkar B.S.,GJUSandT
Food Bioscience | Year: 2016

The purpose of this research was to investigate the effect of enzymatically/partially hydrolyzed guar gum (PHGG) level (1-5%), culture level (1.5-3.5%) and incubation time (4-8 h) on functional and sensory property of yoghurt using response surface methodology. Central composite design was used to study the effect of processing variables on pH, viscosity, titratable acidity, water holding capacity and overall acceptability (OA) of yoghurt. The coefficients of determination for all the responses were greater than 0.8896 (except OA, 0.7833). Regression analysis showed that PHGG level was the most important factor that affected quality of yoghurt (p<0.01). Optimum value for PHGG level, culture level and incubation time obtained from response surface modeling were 2.02%, 2.33% and 5.28 h, respectively. Results revealed that partially hydrolyzed guar gum could be potentially used for soluble fiber enrichment of yoghurt with acceptable functional and sensory quality. © 2016 Elsevier Ltd. All rights reserved.


Barak S.,Mansinhbhai Institute of Dairy and Food Technology | Mudgil D.,Mansinhbhai Institute of Dairy and Food Technology
International Journal of Biological Macromolecules | Year: 2014

Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua. It is widely utilized as an additive in various industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications of locust bean gum are due to its ability to form hydrogen bonding with water molecule. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer due to its dietary fiber action. This article focuses on production, processing, composition, properties, food applications and health benefits of locust bean gum. © 2014 Elsevier B.V.


Mudgil D.,Mansinhbhai Institute of Dairy and Food Technology | Barak S.,Mansinhbhai Institute of Dairy and Food Technology
International Journal of Biological Macromolecules | Year: 2013

In last few decades, indigestible carbohydrates as dietary fiber have attracted interest of food scientists and technologists due to its several physiological benefits. Dietary fibers are generally of two types based on their solubility, i.e. soluble and insoluble dietary fiber. Significant physicochemical properties of dietary fiber include solubility, viscosity, water holding capacity, bulking and fermentability. Some important dietary fibers are celluloses, hemicelluloses, hydrocolloids, resistant starches and non-digestible oligosaccharides. Inclusion of these fibers in daily diet imparts several health benefits such as prevention or reduction of bowel disorders, and decrease risk of coronary heart disease and type 2 diabetes. © 2013 Elsevier B.V.


Mudgil D.,Mansinhbhai Institute of Dairy and Food Technology | Barak S.,Mansinhbhai Institute of Dairy and Food Technology | Khatkar B.S.,GJUS&T
International Journal of Biological Macromolecules | Year: 2016

Partially hydrolyzed guar gum was prepared using enzymatic hydrolysis of native guar gum that can be utilized as soluble fiber source. The effect of partially hydrolyzed guar gum (PHGG) on pasting, thermo-mechanical and rheological properties of wheat flour was investigated using rapid visco-analyzer, Mixolab and Microdoughlab. Wheat flour was replaced with 1–5 g PHGG per 100 g of wheat flour on weight basis. PHGG addition decreased the peak, trough, breakdown, setback and final viscosity of wheat flour. Water absorption and amylase activity of wheat dough were increased whereas starch gelatinization and protein weakening of wheat dough were reduced as a result of PHGG addition to wheat flour. PHGG addition also increased the peak dough height, arrival time, dough development time, dough stability and peak energy of wheat dough system. However, dough softening was decreased after PHGG addition to wheat flour dough. Overall, it can be assumed that PHGG has influenced the properties of wheat flour dough system by decreasing the RVA viscosities and increasing the water absorption and starch gelatinization of wheat dough system. © 2016 Elsevier B.V.


Mudgil D.,Mansinhbhai Institute of Dairy and Food Technology | Barak S.,Mansinhbhai Institute of Dairy and Food Technology
Agro Food Industry Hi-Tech | Year: 2016

Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process. In present study, novel buttermilk beverage was developed using fibre fortification. Acidity, pH, viscosity, whey separation and sensory properties were studied. Fortification with fibre (1-5%) showed nonsignificant changes in buttermilk acidity and pH. Phase separation was lowest and viscosity was highest in buttermilk sample with 5% fibre. Buttermilk samples were also evaluated for their sensory characteristics including color and appearance, body and mouthfeel, flavor and overall acceptability. Samples with 4% fibre level obtained the highest scores in the sensory evaluation. The viscosity of the buttermilk samples increased proportionally with the levels of fibre fortification. Soluble dietary fibre fortification at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics.


Mudgil D.,Mansinhbhai Institute of Dairy and Food Technology | Barak S.,Mansinhbhai Institute of Dairy and Food Technology | Khatkar B.S.,GJUSandT
Journal of Cereal Science | Year: 2016

Partially hydrolyzed guar gum as soluble fiber source has been investigated for fiber fortified noodles with health benefits. The study investigated the effect of soluble fiber level (1-5 g/100 g of flour), water level (30-40 ml/100 g of flour) and mixing time (2-6 min) on textural properties such as hardness, adhesiveness, cohesiveness, chewiness and resilience. The addition of soluble fiber in flour for noodles making was found to have a significant effect on all the hardness, adhesiveness, cohesiveness, chewiness and resilience whereas water level and mixing time showed significant effect on hardness, adhesiveness and cohesiveness of noodles. The optimized values for soluble fiber level, water level and mixing time were 3.4 g/100 g of flour, 36.0 ml/100 g of flour and 5 min, respectively. Results revealed that fortification of noodles with PHGG (3.4%) increased the soluble fiber content to 3.62% as compared to control noodles (1.07%). © 2016 Elsevier Ltd.


PubMed | Mansinhbhai Institute of Dairy and Food Technology and GJUS&T
Type: Journal Article | Journal: International journal of biological macromolecules | Year: 2016

Partially hydrolyzed guar gum was prepared using enzymatic hydrolysis of native guar gum that can be utilized as soluble fiber source. The effect of partially hydrolyzed guar gum (PHGG) on pasting, thermo-mechanical and rheological properties of wheat flour was investigated using rapid visco-analyzer, Mixolab and Microdoughlab. Wheat flour was replaced with 1-5g PHGG per 100g of wheat flour on weight basis. PHGG addition decreased the peak, trough, breakdown, setback and final viscosity of wheat flour. Water absorption and amylase activity of wheat dough were increased whereas starch gelatinization and protein weakening of wheat dough were reduced as a result of PHGG addition to wheat flour. PHGG addition also increased the peak dough height, arrival time, dough development time, dough stability and peak energy of wheat dough system. However, dough softening was decreased after PHGG addition to wheat flour dough. Overall, it can be assumed that PHGG has influenced the properties of wheat flour dough system by decreasing the RVA viscosities and increasing the water absorption and starch gelatinization of wheat dough system.


PubMed | Mansinhbhai Institute of Dairy and Food Technology and National Dairy Research Institute
Type: Journal Article | Journal: Journal of food science and technology | Year: 2016

The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3% levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2% level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), -linolenic acid (ALA, -3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p<0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed ~21% decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.

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