development of symbiotic yoghurt for elderly people b. shireesha 2012

109 Pages·2016·2.24 MB·English

DEVELOPMENT OF SYMBIOTIC
YOGHURT FOR ELDERLY PEOPLE

B. SHIREESHA
B. H. Sc (Home Science)

MASTER OF SCIENCE IN FOOD TECHNOLOGY
(FOOD TECHNOLOGY)

2012
DEVELOPMENT OF SYMBIOTIC YOGHURT
FOR ELDERLY PEOPLE

BY
B. SHIREESHA

B. H. Sc (Home Science)
THESIS SUBMITTED TO THE
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF SCIENCE IN FOOD TECHNOLOGY
(FOOD TECHNOLOGY)
CHAIRPERSON: Dr. S. SHOBHA

DEPARTMENT OF FOODS AND NUTRITION
POST GRADUATE AND RESEARCH CENTRE
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD– 500 030
2012
i
CERTIFICATE
Ms. B. SHIREESHA has satisfactorily prosecuted the course of research
and that the thesis entitled “DEVELOPMENT OF SYMBIOTIC YOGHURT
FOR ELDERLY PEOPLE” submitted is the result of original research work
and is of sufficiently high standard to warrant its presentation to the examination.
I also certify that the thesis or part thereof has not been previously submitted by
him for a degree of any university.

Date: -0 -2012 (Dr. S. SHOBHA)
Chairperson
Place: Hyderabad

ii
CERTIFICATE
This is to certify that the thesis entitled “DEVELOPMENT OF
SYMBIOTIC YOGHURT FOR ELDERLY PEOPLE” submitted in partial
fulfilment of the requirements for the degree of Master of Science in Food technology
of the Acharya N.G. Ranga Agricultural University, Hyderabad, is a record of the
bonafide research work carried out by Ms. B. Shireesha under our guidance and
supervision. The subject of the thesis has been approved by the Student's Advisory
Committee.
No part of the thesis has been submitted for any other degree or diploma. The
published part has been fully acknowledged. All assistance and help received during the
course of the investigation have been duly acknowledged by the author of the thesis.

(Dr. S. SHOBHA)
Chairman of the Advisory Committee
Thesis approved by the Student's Advisory Committee

Chairman : (Dr. S. Shobha)
Professor _____________________
Department of Foods and Nutrition
College of Home science, ANGRAU
Hyderabad-500 004.

Member : (Dr. K. Aparna)
Assistant Professor _____________________
Department of Foods and Nutrition
Post Graduate and Research Centre
ANGRAU, Rajendranagar,
Hyderabad-500 030.

Member : (Dr. K. Kondal Reddy)
Professor & University Head _____________________
Department of Live stock products
Technology
College of Veterinary Science,
Rajendranagar, Hyderabad-500 030.

iii
DECLARATION
I, B. SHIREESHA, hereby declare that the thesis entitled “DEVELOPMENT
OF SYMBIOTIC YOGHURT FOR ELDERLY PEOPLE” submitted to the
Acharya N.G. Ranga Agricultural University for the degree of Master of Science in
Food technology is the result of original research work done by me. I also declare that
no material contained in the thesis has been published earlier in any manner.

Place: Hyderabad (B.SHIREESHA)
Date: -05-2012 I.D. No. FST/10 - 01

iv
ACKNOWLEDGEMENT

In everyone’s life, the day arises when one has to shape ones feelings in words.
At the outset for me the time has come to gather the words for expressing my
gratitude towards all those who helped me in building my career.
I feel a great pleasure in expressing my whole hearted sense of gratitude to
Chairman of Advisory Committee, Dr. S. Shobha, Professor, College Of Home science,
Departmennt of Foods and Nutrition, ANGRAU, Hyderabad, for her Scholastic
guidance, constructive criticism, unceasing interest, valuable knowledge, technical
advice, patient audience, scientific view, amiable dealing, providing each and every
facility, warmer affection and mental support, without whom it was impossible to
complete the research project.
I wish to express my esteem to Dr. K. Aparna, Member of Advisory
Committee, Assistant Professor, Department of Foods and Nutrition, Post Graduate
and Research Centre, Rajendranagar, Hyderabad, for her sustained interest, caring
nature, immense help, constant inspiration and fruitful advice and co-operation.
I am also obliged to Dr. K. Kondal Reddy, Member of Advisory Committee,
Professor and University Head, Department of Live Stock products Technology,
College of Veterinary Science, Rajendranagar, Hyederabad, for providing essential,
suggestions, facilities and help during the tenure of this study.
I express my sincere thanks to Dr. K. Manorama, Professor and Head,
Department of Food Technology, Post Graduate and Research Centre, Rajendranagar,
Hyderabad, for her suggestions, facilities and help during the tenure of this study.
I express my sincere thanks to the staff members Dr. K. Uma maheswari, Dr.
T.V Hymavathi, Dr. C. Gopal Rao and Dr. T.V.N. Padmavathi for their cooperation
and help during the P.G. Programme.
No scholar can complete the work on his own. He or she has to get a little help
from their friends for one or the another item of works, so I owe my gratitude towards
my batch mates Raju, Padma, Srilatha, and all my Seniors and Juniors.
v
I express my sincere thanks to Prathima, Microbiologist, Q.C, and Mr.
P.V. Mallikarjuna Reddy, and Sahithi, college of veterinary science, SVU,
Rajendranagar, Hyderabad.
Merely words are not sufficient to express my sentiments towards my parents
B. Shankaraiah and Smt. Padma, and my inlaws K. Gattaiah and Smt. Rajeshwari
and to my husband Mahender, my lovable sisters and brothers Rama, Bhagya and
Uday, Srinivas, Ravi, Shiva for their unbounding love and dedicated efforts to
educate me to this level without whose encouragement and invaluable moral support,
the thesis would not seen the light of the day.
I am thankful to my department staffs, Research Assistants Spandana and
Deepika and attenders Bharathamma, Rukmini, Babu Rao, for their kind cooperation
during my entire P. G. Programme.
I felt elated to express my bountiful thanks to those who directly or indirectly
helped me in successful completion of thesis work.
Above all my wholehearted prostration’s to the Almighty for sprinkling his
blessings up on me to complete this task.

Date: June 2012
Place: Hyderabad (B. Shireesha)

vi
LIST OF CONTENTS
Chapter Title Page No.
1-4
I INTRODUCTION
II REVIEW OF LITERATURE 5-26
III MATERIAL AND METHODS 27-39
IV RESULTS AND DISCUSSION 40-54
V SUMMARY AND CONCLUSIONS 55-57

LITERATURE CITE 58-73
74-96
APPENDICES

vii
LIST OF TABLES

S. Table Title Page
No No No
1 3.1 Samples of different formulations. 34
2 4.1 Formulations used in the three products 40
T1,T2 and T3.
3 4.2 The quality parameters analyzed. 41
4 4.3 Microbial Analysis of samples on 1st day of product 46
preparation.
5 4.4 Microbial analysis of three samples T1, T2 and T3 47
after 21 days of storage at 4-60 C temperature
6 4.5 Mean Scores for various attributes 51

viii
LIST OF ILLUSTRATION
S. No Fig No Title Page
No
1 3.1 Microstructure of yoghurt with or without added 32
starch
2 4.1 Graphical representation of dairy quality parameters. 44
3 4.2 Graphical representation of nutritional parameters 45
4 4.3 Graphical representation of minerals, dietary fibre 45
and pH
5 4.4 Graphical representation of microbial analysis of T1 48
sample
6 4.5 Graphical representation of microbial analysis of T2 48
sample.
7 4.6 Graphical representation of sensory values (mean± 53
S.D) with respect to attributes of product.

ix