Preparation And Quality Evalution Of Low Fatyoghurt Containing Prebiotic Galacto-Oligosaccharide (Record no. 3498)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03614nam a2200193Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20151006154154.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 150525s2013xx 000 0 und d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 1790,T |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Awais Raza |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Location of meeting | Dr. Sanaullah Iqbal |
| 245 ## - TITLE STATEMENT | |
| Title | Preparation And Quality Evalution Of Low Fatyoghurt Containing Prebiotic Galacto-Oligosaccharide |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Year of publication | 2013 |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Prebiotics are considered as selectively cultured food ingredients that impart typical improvements in the activity of the gastrointestinal micro flora that are beneficial to the host well-being and health e.g. Galacto-oligosaccharide (GOS), Fructo-oligosaccharides (FOS) and Inulin. These are different types of prebiotics used in food based product. During the last decade consideration for prebiotics in diet is getting popular due to their benefits for human health. The GOS were reported to be beneficial prebiotics for human health. Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive then milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt culture are responsible for the production of aromatic flavor compounds. In Pakistan manufacture of probiotic yoghurt and prebiotic yoghurt is not common and there is not consumer awareness for such kind of products. Therefore, this study was designed to develop prebiotic yoghurt from prebiotic milk and compare it with control yoghurt. First of all milk was pastuerised and then cool to 45°C. After that ?-galactosidase was added. Transgalactosylation was carried out at 45oC with 3 hr reaction time. Enzyme was denatured by applying heat and starter culture was inoculatedand 4-5 hours were given for fermentation. During storage the prepared control and prebiotic yoghurt was evaluated for its physiochemical analysis and sensory qualities. Mean values of fresh yoghurt and prebiotic yoghurt are presented in tables 4.4 to 4.8 show that lactose (1.44±0.03) while for fat, protein, pH and acidity (3.43±0.15), (4.2±0.1), (4.47±0.05) and (0.92±0.01) respectively. A panel of 10 judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 15cm unstructured lines (15 = like extremely; 1 = dislike extremely). The sensory evaluation of the product at 0, 7, 14, 21 and 28 day was carried out in the Department of Food Science & Human Nutrition, University of Veterinary and Animal Sciences, Lahore. Fat, pH and ash contents were continuous decreased while protein, total solid and acidity values show continuous increase in of all treatments. All the results obtained were analyzed through Analysis of Variance Technique (ANOVA) by using Costat software. Prebiotic milk and prebiotic yoghurt can be prepared on industrial scale because it is highly acceptable. This could be a value added product in which we can produce prebiotic economically. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Department of Food Sciences & Human Nutrition |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dr. Imran Javed |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dr. Muhammad Nasir |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Thesis |
| Damaged status | Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | UVAS Library | UVAS Library | Thesis Section | 2015-06-01 | 1790,T | 1790,T | Thesis |