Abstract

ENHANCE THE QUALITY OF DAIRY PRODUCT USING NANOPARTICLES, EGGSHELL POWDER AND EXOPOLYSACCHARIDE

M. A. Mohideen, M.Sc., PGDFSQM, Karuppasamy Murugan, M.Sc., M.Phil., *J. Ahamed Asan Basheer, M.Sc.

ABSTRACT

Yogurt is a good source of probiotics, the health benefits of fermented milks, as well as the technology used to produce them and the kinetics of lactic acid fermentation in dairy products, are discussed. Yogurt is one of the most widely consumed fermented dairy products, and its popularity is growing globally. Its popularity stems from its sensory characteristics as well as different health claims and therapeutic effects. Texture, colour, and flavour are the three most important sensory characteristics of yoghurt. In this research, the investigation has been undertaken in the following aspect. 1. Isolated and identified the Lactobacillus species from home made curd, and Synthesised Silver Nanoparticles using an apple extract. 2. Prepared yoghurt using starter culture and Commercial culture with Nanoparticles, Exopolysaccharide and Eggshell powder 3. Checked the Quality of Milk by Sensory Evaluation. Fresh cow milk was used for the yoghurt production, The milk was heated at 100°C for 20 min and cooled to 42°C, and then, milk was divided into five equal portions 10 ml for each and inoculated with lactic acid producing strains (wild strain, starter culture) that were identified in our research and incubated with four different combinations (silver nanoparticles, zinc oxide nanoparticles, Eggshell powder, exopolysaccharide) that were as follows: Wild Lactobacillus Strains and Aavin commercial strains were used for the experiment: Treatment A: 10 ml Milk sample + 1ml culture + 0.5 ml AgNo3 Treatment B: 10 ml Milk sample + 1ml culture + 0.5 ml ZnO Treatment C: 10 ml Milk sample + 1ml culture + 1.0 g Eggshell powder Treatment D: 10 ml Milk sample + 1ml culture + 0.1 g Exopolysaccharide Control: 10 ml Milk sample + 1ml culture We observed an excellent and very good Quality Texture, Flavour, Appearance, Colour, Consistency and Acidity in fermented milk with Commercial Strain + 0.5 ml AgNo3 shows an excellent Quality when compared with wild strain+AgNo3 added milk. And observed excellent and very good Quality Texture, Flavour, Appearance, Colour, Consistency and Acidity in fermented milk with Both Strain + 0.5 ml ZnO added milk. Egg shell powder interfere the Fermentation process in adding commercial strain in milk. This is the reason for pH value in 5.4. Wild culture absorbs the Eggshell powder and gave the pH range of 4.7. In fermented milk, noticed an outstanding Quality, Texture, Flavour, Appearance, Consistency and acidity after adding Both Strain + Exopolysaccharide as compared to Control, in control, we observed excellent Quality in both strains inoculated milk and shown Acidity in only commercial strain added milk, wild strain added milk gave pH 5.4 after Fermentation of milk.

Keywords: Silver Nanoparticles (AgNPs), Zinc Oxide Nanoparticles, Eggshell Powder, Exopolysaccharide, Organoleptic, Wild Lactobacillus, Commercial Strain, Yoghurt, Rheological Measurement.