PREPARATION OF SOYBEAN BASED FROZEN DESSERT

 Project Name :

PREPARATION OF SOYBEAN BASED FROZEN DESSERT

As consumers have pursued healthier lifestyles in recent years, consumption of soy foods hasrisen steadily, encouraged by scientific studies showing health benefits from these products. However, since ice cream contains dairy ingredients, a number of people are not able to consume it because of dietary habits due to religious beliefs, lactose intolerance, vegetarianism or other related ideologies.

 For years, these groups of consumers are trying to substitute ice cream with frozen desserts containing soy protein as a substitute for milk protein. The research reported in this thesis strives to provide groundwork for future efforts to develop techniques for processing soymilk frozen dessert for the food industry.

 A non-dairy frozen dessert containing soymilk was developed, and two consumer studies were performed to determine sensory attributes critical to consumer acceptance and purchase intent. In the study, nine formulations were developed in varying concentrations of non-dairy milk (soymilk and coconut milk), fat source (soybean oil and margarine), stabilizer (CMC and xanthan gum) and emulsifier (lecithin and span-40 with tween-20). 

Finally, three samples- A, B and C were subjected for sensory analysis by 20 panelists. 

Drivers for acceptance are flavour and overall acceptability. Flavor choices affected overall acceptability; flavor was most critical to purchase intent for product C, not for A and B.

PROCESS TECHNOLOGY FOR CENTER FILL SUGAR BASED NUTRITIVE CONFECTIONERY

 PROJECT NAME 

PROCESS TECHNOLOGY FOR CENTER FILL SUGAR BASED NUTRITIVE CONFECTIONERY

Nutrition is the core pillar of human development. Persistently, high levels of under nutrition has triggered the need to revolutionize the archaic sweetmeat into a nourishing confectionery. India's hot and humid climate poses a challenge to milk and chocolate based sweets. Hence the objective is to develop a bio-nutritive sugar based centre-fill chewy/non-chewy confectionery. 

In an embodiment, the present study infuses carbohydrates, proteins and a fat rich source which along with therapeutic ingredients would serve to be a suitable carrier to combat malnutrition. Additionally, it contains micro-nutrients in adequate amounts which would contribute to meeting the RDA for evening snacks of an individual. 

The method comprises of enrobing the nutritive bio-ingredients, which forms the core, by an impervious sugar confectionery mass, in the shape of a bar. This process of enrobing the solid, semi-solid or liquid core would be done in various proportions and the most suitable and widely acceptable ratio would be chosen. 

The coating would also be incorporated with a fruit pomace which would enhance the taste and improve the consumer acceptability of the confectionery as a whole. In an embodiment, the present investigation incorporates a semi-solid fruit based viscous core encompassing all other ingredients that significantly contribute to macro and micro-nutrients which was prepared by cold mixing process. 

The formulated centre fill was enclosed in sugar amalgamated in wood apple pulp in varying proportions to form a continuous impervious hard sugar coating rich in dietary fibre and minerals which would provide instant energy. The centre-fill was optimized to attain the correct proportion of therapeutic ingredients by subjection to organoleptic evaluation. Critical process parameters were optimized to produce centre-filled sugar-based nutritive confectionery.

DEVELOPMENT OF MILK PROTEIN BASED COMPOSITE EDIBLE COATINGS AND ITS APPLICATION ON PANEER

 PROJECT NAME :

DEVELOPMENT OF MILK PROTEIN BASED COMPOSITE EDIBLE COATINGS AND ITS APPLICATION ON PANEER

Attempts were made to develop composite milk protein based edible coating using whey protein concentrate and Sodium Caseinate as protein source. 

Negative results were observed during storage study of coated paneer when WPC based edible coating solution was applied. Sodium Caseinate based edible coating solution with CMC as carbohydrate source, bees wax as a lipid source, Tween 20 as emulsifier and Glycerol plasticizer showed edible coating film formation ability. 

The best coating solution when coated on the Paneer showed contradictory results on the moisture loss of the Paneer. The moisture loss in the coated sample was higher as compared to control. Also negative results were observed in the textural attributes of the coated Paneer. Hence further investigation is required in development of composition with application of Statistical Design.