executive summary - National Dairy Research Institute

Executive Summary
• Area specific mineral mixture was prepared for • Iron and Zinc fortified Nutrimix based on pearl
eastern region.
millet extrudate, WPC-70 and SMP was
• Feeding of probiotic fermented milk prepared with
developed.
three strains of Lactobacillus sp. individually • Dietetic Shrikhand was prepared using yoghurt
improved neutrophil and macrophage functions of cultures NCDC -199 and NCDC-74, skim milk,
innate immune response.
WPC-70, Acesulfame-K and sucrose with a shelflife
• Dietary supplementation of probiotic (L. casei)
of 15 days at 6-8ºC.
containing dahi to C57BL6/J mice reduced • Herbal ghee prepared from buffalo milk using
epididymal fat accumulation, normalizing lipid arjuna extract had a shelf life of 8 days at 80 ± 1°C
profile and modulation of cecal microflora.
as against 2 days for control.
• Pepsin and trypsin proteolytic enzymes are • A whey-cereal functional beverage was prepared
superior over other enzymes in producing ACE- using probiotic L. acidophilus NCDC 13 and pearl
inhibitory and anti-oxidative peptides from millet and barley.
buffalo casein and whey proteins.
• A technology was standardized for preparation of
• Aptamers (nucleic acids based highly specific functional butter containing CLA and Phytosterol.
ligand molecules) were generated for their use in
• A technology was developed for manufacture of
developing methods for aflatoxin M1 detection.
Mixed-Fat Chocolate Spread (MFCS) using
• Using combination of aspartame, sucralose, functional dairy and non-dairy ingredients.
acesulfame, sorbitol and xylitol, a sweetened
• A process for micronutrient fortified nutrimix
syrup was formulated for the preparation of
based on pearl millet and milk solids for weaning
sugarless khoa jalebi.
purpose was developed.
• A gulabjamun mix formulation using khoa powder
• A process was standardized for the preparation of
as base material was developed with a shelf life of
o
improved set-type dahi from buffalo milk using
about 60 days at 30 C. The gulabjamun made from
ultrafiltration (UF) technique.
the mix possessed nutty flavour and granular
texture typical of khoa-gulabjamun. • A process was developed for the production of
•
ready-to-cook barley based vermicelli (kheer) mix
Methodology was worked out for preparation of
for diabetic persons.
sugarless dietetic rabri by replacing sucrose with
intense sweeteners viz. aspartame, sucralose and • High hydrostatic pressure (HHP) treated samples
acesulfame.
of both cow and buffalo milks showed enhanced
• Casein and whey protein concentrate (WPC)
shelf life of 20 days under refrigeration.
films, plasticized with glycerol and sorbitol were • A Technology to manufacture curcumin fortified
prepared by casting method.
lassi having prophylactic attributes against
• Whole genome sequence of the two indigenous
Alzheimer's disease was developed.
probiotic Lactobacillus strains viz. L. plantarum • A process for the manufacture of Aleo vera
Lp91 and L. fermentum Lf1 was deciphered.
supplemented probiotic lassi and ice cream was
•
developed and the product's health attributes
Indigenous probiotic strains of Lacobacillus
validated in animal models.
reuteri and L. gasseri were characterized for their
health promoting attributes through in vitro and in • A technology was developed to prepare ready-tovivo
studies.
use shelf-stable dairy-fruit-cereal based composite
• Reuterin, a broad spectrum antibacterial
product (smoothie).
compound produced by Lactobacillus reuteri was • A process was standardized for the manufacture of
characterized for its application in the food system. Kheer mohan from buffalo milk.
• A novel enzyme-substrate based bio-assay for • A process was optimized for membrane filtration
detection of L. monocytogenes and E. coli for buffalo-milk set-style plain and fruit yoghurts
O157:H7 in milk was developed.
and Dahi.
Annual Report - 2012-13
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