6 research outputs found

    Development of unique buttermilk by incorporation of Moringa

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    The present investigation was aimed at formulating a fermented beverage with incorporation of Moringa Pod Powder (MPP) to develop therapeutic buttermilk. Dahi (prepared from standardized milk) mesophilic/ thermophilic dahi culture. Optimisation of the product formulation was done by using Response Surface Methodolo-gy (RSM) with central composite rotatable design (CCRD) with varying levels of MPP, total milk solids (TMS) in but-termilk and acidity of dahi. It was found that 5.60 % TMS, 0.90 % acidity of dahi and 1.92 % MPP gave the most acceptable product with a desirability of 0.917 which is very high. From amongst various stabilizers, it was found that a blend of 0.04 % pectin and 0.015 % carrageenan most suitable and addition of salt, sugar and spices blend @ 0.5 %, 4.0 %, 0.5% respectively were most acceptable. The proximate chemical composition of Moringa Pod Buttermilk (MPBM) was 11.77 % total solids, 1.51 % protein, 1.84 % fat and 0.89 % ash. One serving size (300 g) of MPBM could be an "excellent source of calcium" having 21 % Daily Value (DV). The product could be labelled as "a good source of Vitamin A, calcium and iron" providing 10, 18 and 11 % DV respectively. MPBM was found to have consid-erable amount of Potassium and Vitamin C and fiber (9.0, 9.0 and 6.5 % DV respectively). The shelf-life of the prod-uct was 20 days under refrigeration (7±2?C). The developed product is rich in fiber and iron, that is conventionally deficient in milk and hence makes the developed product complete food

    Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi

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    In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene (LDPE) film was monitored during storage at room temperature (30± 2 °C) and refrigerated temperature (7±2 °C) on every 3 rd for room temperature and on every 7th day for refrigerated temperature of storage till the products became unacceptable. All the changes related to composition, acidity, water activity, Free Fatty Acid (FFA), soluble nitrogen, 5-Hydroxy Methyl Furfural (HMF) and Thiobarbituric Acid (TBA), rheological, sensory and microbiological properties of rava burfi were found to be significantly (P<0.05) affected by storage period (i.e. 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperat ure). During storage period there was a decrease in moisture content (2.5 to 3.0%) and water activity and an increase in fat, protein, lactose, ash, added sugar, acidity, FFA, soluble nitrogen, TBA and HMF both at ambient (30±2 °C) a s well as at refrigerated (7±2°C) temperature. Changes in rhe ological attributes at both ambient and refrigerated temperatures of storage indicated that there was an increase in hardness, gumminess, chewiness and adhesiveness whereas there was decrease in cohesiveness and springiness values. The sensory scores in terms of flavour, body and texture, colour and appearance and overall acceptability were found to be significantly (P<0.05) decrease with progressive increase in storage period. The shelf life of rava burfi was found to be 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperature

    Development of unique buttermilk by incorporation of Moringa

    Get PDF
    The present investigation was aimed at formulating a fermented beverage with incorporation of Moringa Pod Powder (MPP) to develop therapeutic buttermilk. Dahi (prepared from standardized milk) mesophilic/ thermophilic dahi culture. Optimisation of the product formulation was done by using Response Surface Methodolo-gy (RSM) with central composite rotatable design (CCRD) with varying levels of MPP, total milk solids (TMS) in but-termilk and acidity of dahi. It was found that 5.60 % TMS, 0.90 % acidity of dahi and 1.92 % MPP gave the most acceptable product with a desirability of 0.917 which is very high. From amongst various stabilizers, it was found that a blend of 0.04 % pectin and 0.015 % carrageenan most suitable and addition of salt, sugar and spices blend @ 0.5 %, 4.0 %, 0.5% respectively were most acceptable. The proximate chemical composition of Moringa Pod Buttermilk (MPBM) was 11.77 % total solids, 1.51 % protein, 1.84 % fat and 0.89 % ash. One serving size (300 g) of MPBM could be an "excellent source of calcium" having 21 % Daily Value (DV). The product could be labelled as "a good source of Vitamin A, calcium and iron" providing 10, 18 and 11 % DV respectively. MPBM was found to have consid-erable amount of Potassium and Vitamin C and fiber (9.0, 9.0 and 6.5 % DV respectively). The shelf-life of the prod-uct was 20 days under refrigeration (7±2?C). The developed product is rich in fiber and iron, that is conventionally deficient in milk and hence makes the developed product complete food

    International Nosocomial Infection Control Consortiu (INICC) report, data summary of 43 countries for 2007-2012. Device-associated module

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    We report the results of an International Nosocomial Infection Control Consortium (INICC) surveillance study from January 2007-December 2012 in 503 intensive care units (ICUs) in Latin America, Asia, Africa, and Europe. During the 6-year study using the Centers for Disease Control and Prevention's (CDC) U.S. National Healthcare Safety Network (NHSN) definitions for device-associated health care–associated infection (DA-HAI), we collected prospective data from 605,310 patients hospitalized in the INICC's ICUs for an aggregate of 3,338,396 days. Although device utilization in the INICC's ICUs was similar to that reported from ICUs in the U.S. in the CDC's NHSN, rates of device-associated nosocomial infection were higher in the ICUs of the INICC hospitals: the pooled rate of central line–associated bloodstream infection in the INICC's ICUs, 4.9 per 1,000 central line days, is nearly 5-fold higher than the 0.9 per 1,000 central line days reported from comparable U.S. ICUs. The overall rate of ventilator-associated pneumonia was also higher (16.8 vs 1.1 per 1,000 ventilator days) as was the rate of catheter-associated urinary tract infection (5.5 vs 1.3 per 1,000 catheter days). Frequencies of resistance of Pseudomonas isolates to amikacin (42.8% vs 10%) and imipenem (42.4% vs 26.1%) and Klebsiella pneumoniae isolates to ceftazidime (71.2% vs 28.8%) and imipenem (19.6% vs 12.8%) were also higher in the INICC's ICUs compared with the ICUs of the CDC's NHSN
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