scholarly journals Production and quality evaluation, sensory analysis of sugar-free gulabjamun prepared from gulabjamun mix by using skim milk powder, soy flour and low calorie sweeteners

2021 ◽  
Vol 10 (6) ◽  
pp. 348-355
Author(s):  
Chandra Shekhar Mourya ◽  
Sahja Nand Thakur ◽  
Dr. John David
Keyword(s):  
Sensory Analysis ◽  
Quality Evaluation ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Soy Flour ◽  
Low Calorie

scholarly journals Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability

2016 ◽  
Vol 2 (1) ◽  
pp. 48-53
Author(s):  
Mahalaxmi Pradhananga ◽  
Babita Adhikari
Keyword(s):  
Fatty Acid Composition ◽  
Technical College ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg Yolk ◽  
Skim Milk Powder ◽  
Microbial Analysis

This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was best. The chemical composition of the product, as well as fatty acid composition and peroxide value was analyzed. Coliform and Salmonella was not detected in microbial analysis. Sensory studies for its storage stability confirmed that the product was acceptable up to 28th days at refrigerate temperature whereas sample stored in room temperature was deteriorated after 14th days.  Sunsari Technical College Journal 2015, 2(1):48-53

Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels

2020 ◽  
Vol 16 (7) ◽  
Author(s):  
Abdul Fateh Hosseini ◽  
Mostafa Mazaheri-Tehrani ◽  
Samira Yeganehzad ◽  
Seyed Mohammad Ali Razavi
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Sensory Properties ◽  
Soy Flour ◽  
Distribution Parameters ◽  
Yield Values

AbstractThe impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.

FISH PROTEIN CONCENTRATE (CONMAR 80) OR REFINED SOY FLOUR AS SUBSTITUTES FOR SKIM MILK POWDER IN CALF MILK REPLACERS

1988 ◽  
Vol 68 (4) ◽  
pp. 1155-1161
Author(s):  
H. DEBOER ◽  
R. R. HACKER ◽  
S. LEESON ◽  
V. WAGEMANS
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Source ◽  
Soy Flour ◽  
Dairy Calves ◽  
Milk Replacer ◽  
Calf Performance ◽  
Holstein Calves ◽  
Milk Replacers

A new commercial hexane-extracted fish meal, Conmar 80, (80% CP) and soy flour were used as protein sources in milk replacer diets for young dairy calves. Three milk replacers, identical in composition except for the diet protein source, were offered in two experiments to Holstein Friesian male calves. The three treatments were: 50% skim milk (SM), 27% whey (W); 22% SM, 47% W, 9% Conmar 80; and 22% SM, 42% W, 15% soy flour. The first experiment compared calf performance parameters and a second experiment compared digestibility parameters for the three diets. A total of 132 Holstein calves were involved in trial 1 and 12 Holstein calves in trial 2. Calf performance, feed efficiency and mortality were not different from controls when Conmar 80 was included as a protein source (36%) in milk replacer. Partial replacement of skim milk powder with soy flour as 37% of the protein source gave lower average daily gains, a higher feed conversion and mortality rate. The digestibility data for all rations were similar. The results indicated that approximately one-third of the protein in milk replacer could be provided by fish protein concentrate in place of skim milk powder without any reduction in calf performance. Key words: Dairy calves, milk replacer, performance, Conmar 80

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

1998 ◽  
Vol 12 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Binita Rani ◽  
N. Khetarpaul
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Experimental Period ◽  
Skim Milk Powder ◽  
Fermented Food ◽  
Shigella Dysenteriae ◽  
E Coli ◽  
Tomato Pulp ◽  
Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

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