Effect of heat treatment on nutritional profile of a


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Authors

  • Sangita Ganguly National Dairy Research Institute, Karnal
  • M.H. Sathish Kumar National Dairy Research Institute, Karnal
  • Ashish Kumar Singh National Dairy Research Institute, Karnal
  • Latha Sabikhi National Dairy Research Institute, Karnal

Keywords:

antinutrients, pearl millet, barley, whey, digestibility, bioavailability, substrate

Abstract

A study was conducted to determine the effect of heat treatment on a composite dairy-cereal substrate consisting of whey-skim milk – (60:40 w/w), germinated pearl millet flour (5% w/v) and liquid barley malt extract (3% w/v). The substrate was and heat processed to 95°C and held for 5 min. The effect of heat treatment on the antinutrients (phytic acid and polyphenol) content of the fermented substrate was investigated. Phytic acid and polyphenol contents reduced due to heat treatment. Digestibility of protein and starch, availability of Ca and Fe and phytate phosphorus increased.

Author Biographies

  • Sangita Ganguly, National Dairy Research Institute, Karnal
    Ph.D. Sholar, Dairy Technology Division
  • M.H. Sathish Kumar, National Dairy Research Institute, Karnal
    Scientist, Dairy Technology Division
  • Ashish Kumar Singh, National Dairy Research Institute, Karnal
    Senior Scientist, Dairy Technology Division
  • Latha Sabikhi, National Dairy Research Institute, Karnal
    Principal Scientist, Dairy Technology Division

Submitted

2013-05-18

Published

2013-12-26

Issue

Vol. 66 No. 6 (2013): Indian J. of Dairy Science

Section

SHORT COMMUNICATIONS

How to Cite

Ganguly, S., Kumar, M. S., Singh, A. K., & Sabikhi, L. (2013). Effect of heat treatment on nutritional profile of a. Indian Journal of Dairy Science, 66(6). https://epubs.icar.org.in/index.php/IJDS/article/view/29945