Technology Standardization and Efficacy Assessment of Essential Oils in Fibre Fortified Milk Nuggets
| dc.contributor.advisor | V.P Singh | |
| dc.contributor.author | Monika | |
| dc.date.accessioned | 2025-03-12T08:54:25Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | Present study explored the potential of developing fibre fortified milk nuggets with essential oil as preservatives. Fibre fortified milk nuggets were prepared by incorporating 1.5 %, 3.0 %, and 4.5 % w/w citrus limetta powder along with control without citrus. Results revealed that milk nugget prepared with 3.0 % citrus limetta powder showed significantly (P < 0.05) better results. This selected formulation was used for incorporation of essential oils. In the first part, Four different samples of chhana batter were prepared as follow: Control (without basil oil), basil oil treated groups as (0.75 %, 1.5 %, and 3.0 % w/w). Antioxidant activity were significantly (P < 0.05) higher in 3% basil oil (T3 group) containing chhana batter than other groups. A significant (P < 0.05) lower peroxide value, TBARS, FFA and microbial quality were observed in basil oil groups than control. But, T3 sample scored lower sensory score by panellist therefore T2 group was selected for further study.four different groups of chhana batter were prepared as follow: Control (without cinnamon oil) and treatments with cinnamon oil (0.5 %, 0.75 %, and 1.0 % w/w). Antioxidant activity, were significantly (P < 0.05) higher in cinnamon oil (T3 group) chhana batter and significantly (P < 0.05) lower lipid oxidation and better microbial quality were noticed in treatments. But, T3 sample was scored lower by panellist therefore T2 group was selected for further study. The selected level of essential oil chhana batter were cooked to prepare milk nuggets along with control (chhana batter without essential oil). The milk nuggets, C (control without essential oil), T1 (milk nuggets with 1.5% basil oil) and T2 (milk nuggets with 0.75%cinnamon oil) were evaluated for 25 days at refrigerated storage. Results exhibited that incorporation of basil (T1=1.5%), cinnamon oil (T2=0.75 %) could potentially (P < 0.05) delay oxidation of lipid and microbiological deterioration throughout storage. Milk nuggets formulated with cinnamon oil (T2=0.75 %) exhibited significantly (P < 0.05) higher sensory attributes. This study concluded that incorporation of basil and cinnamon oil could be utilized to enhance shelf-life of milk nuggets | |
| dc.identifier.uri | http://172.105.56.86:4000/handle/123456789/387 | |
| dc.language.iso | en | |
| dc.pages | 146p | |
| dc.publisher | Sardar Vallabh Bhai Patel University of Agriculture & Technology, Meerut | |
| dc.relation.ispartofseries | Id. No. – PG/V- 4887/19 | |
| dc.subject | Livestock Production and Management | |
| dc.theme | Technology Standardization and Efficacy Assessment of Essential Oils in Fibre Fortified Milk Nuggets | |
| dc.these.type | M.V.Sc. | |
| dc.title | Technology Standardization and Efficacy Assessment of Essential Oils in Fibre Fortified Milk Nuggets | |
| dc.type | Thesis |