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Satya Nand ¹, D. C. Rai ¹

Affiliations
1 Department of Orthopaedics, G.S.V.M. Medical College, Kanpur, IN

Abstract

Abstract not Given.

Keywords

No Keywords given

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Satya Nand ¹, D. C. Rai ²

Affiliations
1 Affiliation not given, IN
2 Department of Orthopaedics, G.S.V.M. Medical College, Kanpur, IN

Abstract

Abstract not Given.

Keywords

No Keywords given

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Khalid Mohammad ¹, D. C. Rai ¹, B. C. Andhare ¹

Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN

Abstract

The purpose of making flavoured milk is to put skim milk to a profitable use and possesses more nutritive value. Gulkand is a sweet preserve made of rose petals. This is mainly used as an ingredient in pan to add more taste. Gulkand consists of glucose, vitamins etc. It is also having the medicinal value. The microbiological quality of the flavoured milk prepared from Gulkand blended with cow milk was studied. The flavoured milk was prepared from cow milk standardized to three fat levels viz., A₁, A₂ and A₃ as 2, 2.5 and 3.0 per cent, respectively, sugars B₁, B₂, B₃ and B₄ as 5 per cent, 6 per cent, 7 per cent and 8 per cent, respectively, gulkand (C₁) aniseed (C₂) and carrot (C₃) and storage periods 0, 3, 6, 9 and 12 days were used for the preparation of flavoured milk. The effect of various factors on flavoured milk was analyzed for organoleptic qualities (flavour, colour and appearance, sweetness and overall acceptability). The overall acceptability score of flavoured milk was also affected significantly by different nutraceuticals. The maximum (7.16) and minimum (6.70) score were noted in C₁ and C₃ samples, respectively. So far as storage periods of flavoured milk, the highest score (7.81) was noted at zero day storage, while lowest score (6.12) was in D₅ samples.

Keywords

Nutraceutical, Flavoured Milk, Gulkand, Saunf, Carrot.

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B. C. Andhare ¹, D. C. Rai ², Tanweer Alam ³

Affiliations
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN

Abstract

Varanasi,the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with Ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda. The Lal Peda samples packed in polythene bags coated with nisin as a bio-preservative to check the preservation ability of the developed Lal Peda. The Lal Peda samples were packed in commercial Nasco sampling polyethylene bags using MAP equipment Reepack® and MAP mix 9000 Gas mixer, manufactured by PBI DAN5SENSOR A/S, Ringstead, Denmark. Three different combinations of gases i.e. 75 per cent CO₂:25 per cent N₂,50 per cent CO₂:50 per cent N₂ and 25 per cent CO₂:75 per cent N₂ were used to pack the Lal Peda samples. The samples packed under air were kept as control. The samples were stored in a BOD incubator (Remi Elektrotechnik Ltd., New Delhi, India) at 20 and 37 ^oC and were analyzed for sensory attributes at an interval of 10 days. The sensory evaluation was carried out by 10 semi expert judges.

Keywords

Low Sugar, Low Calorie, Fibre, Lal Peda, Active Packaging.

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B. C. Andhare ¹, D. C. Rai ², Tanweer Alam ³

Affiliations
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN

Abstract

Varanasi, the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda. The process for the manufacture of low calorie, low sugar and fibre enriched Lal Peda was standardized. Optimization of product stages and levels of addition of maltodextrin, sorbitol, oat, sugar and aspartame were used with help of sensory evaluation score. Hence, the formulation with buffalo milk with 3 per cent fat, 2 per cent maltodextrin, 0.50 per cent oat on the basis of milk and 20 per cent sugar and 0.10 per cent aspartame on the basis of Khoa were considered to be the most appropriate formulation for preparation of low sugar, low calorie and fibre enriched Lal Peda. The proximate composition of developed Lal Peda contained 17.95 per cent moisture, 14.28 per cent fat, 16.93 per cent protein, 13.58 per cent lactose, 20.18 per cent sugar, 3.18 per cent ash and 4.18 per cent dietary fibre. Preliminary studies were carried out for screening of fat replacers i.e. maltodextrin and sorbitol for replacement of fat. Then various stages like at milk stage, at Rabri stage and lastly at pat formation stage for addition of fat replacers were analyzed. As the developed Lal Peda was enriched with fibre, oat was used. The stage of addition and various levels were also analyzed. The developed low calorie and fibre enriched Khoa was used for preparation of Lal Peda. For preparation of Lal Peda, various levels of sugar and aspartame as sugar replacement was used. The selection of various stages and levels, the sensory evaluation by semi expert judges was carried out. The developed Lal Peda was finalized by screening method.

Keywords

Low Sugar, Low Calorie, Fibre, Lal Peda, Process Standardization.

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B. C. Andhare ¹, D. C. Rai ², Tanweer Alam ³

Affiliations
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN

Abstract

Varanasi, the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with Ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda. The process for the manufacture of low calorie, low sugar and fibre enriched Lal Peda was standardized. Optimization of product stages and levels of addition of maltodextrin, sorbitol, oat, sugar and aspartame were used with help of sensory evaluation score. Hence, the formulation with buffalo milk with 3 per cent fat, 2 per cent maltodextrin, 0.50 per cent oat on the basis of milk and 20 per cent sugar and 0.10 aspartame on the basis of Khoa were considered to be the most appropriate formulation for preparation of low sugar, low calorie and fibre enriched Lal Peda. The proximate composition of developed Lal Peda contained 17.95 per cent moisture, 14.28 per cent fat, 16.93 per cent protein, 13.58 per cent lactose, 20.18 per cent sugar, 3.18 per cent ash and 4.18 per cent dietary fibre. The developed Lal Peda samples were tasted to 125 consumers selected randomly. The consumers were picked-up randomly under different age, sex and health groups. Among the consumers suffering from various diseases 93.5 per cent consumers rated the product liked extremely and liked very much.

Keywords

Low Sugar, Low Calorie, Fibre, Lal Peda, Consumer Responsibilty.

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D. C. Rai ¹, Tanweer Alam ², Aastha Bhardwaj ³

Affiliations
1 Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), IN
2 Indian Institute of Packaging, Delhi, IN
3 Jamia Hamdard, Hamdard Nagar, Delhi, IN

Abstract

In this study, the effect of milk on the proximate composition of Rabri was done using three samples of milk obtained from cow, buffalo and mixed milks from both (50:50) and the Rabri samples were evaluated for their nutritional ingredients. The quality of Rabri produced from buffalo milk was found to be superior to Rabri produced from cow milk and their mixture. The composition of Rabri (from buffalo milk with 6 % added sugar) was 34.49 per cent moisture, 20.33 per cent fat, 9.87 per cent protein, 30.93 per cent Lactose/sucrose, 2.14 per cent ash and 63.27 per cent total solids. The sensory evaluation of Rabri revealed that the average overall acceptability score for Rabri prepared from buffalo milk was highest (7.79) (on a 9-point hedonic scale) followed by mixed milk (7.71) with the least value obtained from cow milk (7.57).

Keywords

Rabri, Sensory Evaluation, Proximate Analysis, Nutritional Constituents.

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Deeksha Singh ¹, Sangeeta Gehlot ², B. M. Singh ³, D. C. Rai ⁴

Affiliations
1 Home Science, Allied Discipline, Department of Kriya Sharir, Institute of Medical Sciences, Banaras Hindu University, Varanasi – 221005, Uttar Pradesh, IN
2 Department of Kriya Sharir, Institute of Medical Sciences, Banaras Hindu University, Varanasi – 221005, Uttar Pradesh, IN
3 Department of Kaumarbhritya and Balaroga, Institute of Medical Sciences, Banaras Hindu University, Varanasi – 221005, Uttar Pradesh, IN
4 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi – 221005, Uttar Pradesh, IN

Abstract

Introduction: Mother’s milk is considered to be the supreme food for neonates, infants and toddler. It is also regarded as the finest gift form a mother to her baby. The individual characteristic of a person enumerating external and internal body features is known as Prakriti. It is the sense of personality or constitution or temperament of an individual. The aim of the present study was to assess “variations of human milk composition as per Prakriti”. Materials and Methods: Total 64 lactating mothers of 20-35 years age group, not suffering from any acute or chronic illness and who were on similar diet regardless of their mode of delivery were registered and included in the study while lactating mothers not falling in this age group or who were taking any specific drug for the illness or suffering from any disease including- moderate (9.97-7 g/dl) to severe (6.94-4 g/dl) anemia were excluded from the study. Result: On applying One Way ANOVA, the mean values of fat percentage in milk varied significantly as per Prakriti (p = 0.0287). On applying Post Hoc Test the significant pairs were for Vata vs. Pitta (<0.05) and Vata vs Kapha (<0.05) Prakriti. In all other parameters of milk, no significant variation was found. Conclusion: We can conclude that the composition of mother’s milk varies as per Prakriti.

Keywords

Ayurveda, Body Constitution, Fat, Lactose, Milk Composition.

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