Shaikh Adil

Background: Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and underlying structure of frozen yoghurt matrix. Aim: This study aimed to evaluate the effects of type of fruit flavor and their usage levels on the proximate composition, physico‐chemical properties, and sensory attributes of low‐fat (2.0% milk fat) frozen yoghurt with particular emphasis on the influence of fruit‐derived acids and soluble acids on the frozen yoghurt matrix. Methods: Two fruit flavors viz., orange crush and pineapple crush each were incorporated at 9.0%, 10.5%, and 12.0% levels by weight in frozen yoghurt formulations to examine their effects on composition, viscosity (of mix), overrun, melting behavior, and sensory properties. Major Findings: Increasing fruit crush level significantly ( p ≤0.05) elevated the total carbohydrates and total solids, while ash content decreased; fat and protein content remained unchanged. Pineapple‐flavored samples exhibited higher viscosity (340.60 to 388.40 cP vs 316.73 to 350.57 cP for orange flavored counterpart), acidity, and melting rate (indicating lower melting resistance) compared to orange‐flavored ones, when compared at the same usage level of fruit crush. The overrun of frozen yoghurts tended to decrease with increasing fruit crush usage levels, with pineapple samples showing lower overrun than the ones utilizing orange crush. The increase in viscosity observed in fruit‐flavored mix samples may be attributed to interactions between fruit‐derived pectin and milk proteins, which strengthened the colloidal network of the yoghurt matrix. Additionally, citric acid present in fruit crush possibly partially destabilized casein micelles, influencing gel structure and the acidity of the product. Scientific or Industrial Implications: Sensory evaluation revealed that the optimized frozen yoghurt sample (O ₂ ) achieved the highest overall acceptability score of 92.10 out of 100.00. The recommended usage level of orange crush was 10.5% by weight of frozen yoghurt formulation in order to obtain orange flavoured low‐fat (2% milk fat) frozen yoghurt, balancing desirable texture, flavor, and overall acceptability.

Sheep milk, a crucial health-promoting dairy product, holds nutraceutical significance in functional nutrition, as evidenced by metabolomics studies. Compared to staples like cow and goat milk, sheep milk has a significantly higher concentration of various proteins, fats, vitamins, and bioactive components such as omega fatty acids, conjugated linoleic acid (CLA), and peptides with antioxidative and anti-inflammatory properties. Metabolomics, an advanced analytical tool that captures the multivariate profiles of biological samples, is essential for understanding the bioactive characteristics of sheep milk. The metabolite profile of fresh sheep milk varies significantly based on breed, stage of lactation, diet fed to the animals, and environmental factors, presenting promising opportunities for functional food development and genetic identification tailored to individual nutrition. Both specific and non-specific metabolomics approaches, including Nuclear Magnetic Resonance (NMR), Mass Spectrometry (MS), Liquid Chromatography – MS (LC-MS), and Gas Chromatography-MS (GC-MS), facilitate hypothesis-driven and hypothesis-generating studies, aiding in the understanding of the nutritional values and presence of novel bioactive compounds in sheep and goat milk. Future directions for metabolomics research may focus on enhancing existing metabolomics techniques, developing a more extensive database of metabolomic data, and correlating metabolomics outcomes with other omics data. Improvements in high-resolution MS and bioinformatics could unveil more information about sheep milk for the dairy industry, particularly regarding the functional properties of milk to meet distinct health needs. This review advocates for greater standardization in sheep milk research to effectively harness its nutritional and therapeutic potential in consumer healthcare products.

Background: Demand for nutrient-dense, reasonable, and functional bakery products is growing, especially those offering greater protein and mineral information without the application of hydrogenated fats. Incorporating underutilized ingredients such as partly deoiled groundnut meal (PDGM), finger millet, and milk co-precipitate can improve nutritional quality while offering a low-cost alternative to standard biscuits. Objective: To develop and evaluate nutritionally improved biscuits applying PDGM, finger millet flour, and milk co-precipitate, and to evaluate their sensorial attributes and cost effectiveness. Methods: Biscuits were prepared employing refined wheat flour, finger millet flour, PDGM, cow milk co-precipitate, and sugar, without any hydrogenated vegetable fat. Four experimental formulations were developed by varying the proportions of finger millet and PDGM, along with a control sample. Baking was carried out at 175° C for 12–15 minutes, and the biscuits were assessed for sensorial quality, proximate composition, and mineral profile. Cost economics of each formulation was moreover evaluated. Results: Among the formulations, RT3 (30% PDGM and 20% finger millet) received the utmost and preeminent sensorial scores and were selected as the best formulation. RT3 showed considerably greater protein information (13.39%) and improved mineral levels (Ca: 128.98 mg/100 g; P: 238.14 mg/100 g) along with reduced fat (18.41%) and reduced calorific value (421.85 kcal/100 g) compared to the control biscuit. Cost evaluation suggested that RT3 biscuits were 15–20% more economical per unit protein compared to the control due to the application of low-cost PDGM and finger millet. Conclusion: The incorporation of PDGM, finger millet, and milk co-precipitate effectively upgraded the nutritional quality of biscuits while maintaining consumer acceptability. The optimized RT3 formulation provides a low-cost, high-protein, and mineral-rich option to traditional biscuits.

Background: Frozen yoghurt is a popular dairy delicacy that can be enhanced with functional ingredients. Various fruit peels are already used as fat substitute in ice cream and frozen desserts. Orange peel is a rich source of minerals, fibre and natural antioxidants, especially flavonoids.Aim(s): The aim of this study was to explore and utilise a fibre derived from orange peel powder as a fat replacer in frozen yoghurt. Orange peel, rich in soluble fibre, exhibits favourable technological attributes. These characteristics suggest its potential as a fat substitute in foods, along with its antioxidant properties.Methods: Experimental frozen yoghurts were prepared using milk fat levels of 2.0%, 4.0% and 6.0% with a fixed level of 2.5% orange peel powder. A control frozen yoghurt with 6.0% milk fat without orange peel powder was also prepared. The products were analysed for composition, viscosity, titratable acidity, overrun, melting rate and sensory acceptability.Major Findings: Varying fat levels significantly affected carbohydrates, proteins, ash, total solids content and viscosity of frozen yoghurt mixes. However, titratable acidity, overrun and melting rate were not markedly influenced. The increased milk fat content of experimental frozen yoghurt (6.0%) resulted in improved texture and stability, whereas the low‐fat variant (2.0%) had a higher protein and carbohydrate content as well as melting rate. Sensory evaluation revealed that frozen yoghurt with 2.0% milk fat and 2.5% orange peel powder was the most acceptable formulation for sensory scores, particularly for flavour, body and texture, and total score, indicating improved acceptability as compared to other treatments.Scientific or Industrial Implications: These results show that low‐fat frozen yoghurt (2.0%) enriched with orange peel powder can be successfully formulated to have improved physico‐chemical properties and consumer acceptability. This study provides insights for the dairy industry to develop functional frozen yoghurt products using fruit by‐products.

The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T₁, T₂ and T₃ respectively) was studied. Frozen yoghurt was prepared by freezing blend of fermented yoghurt base with ice cream mix (25:75 w/w); other ingredients were sugar, stabilizer-emulsifier and orange crush. Inclusion of OPP in frozen yoghurt impacted the orange flavour favorably and enriched product with β-carotene and dietary fiber. The control product (T_C) was prepared in similar manner, avoiding OPP. As the level of OPP was raised in formulation, there was a marked increase in the protein, carbohydrate, ash and total solids when compared with T_C. Presence of OPP markedly affected the acidity, viscosity, overrun and melting resistance of the product; maximum overrun was associated with T_C. Product T₃ had the maximum acidity and viscosity; T₂ had maximum total sensory score. It is recommended to prepare medium-fat frozen yoghurt utilizing 2.5% OPP along with orange crush as flavouring. Such inclusion of peel solids enriched the product with β-carotene and dietary fiber, contributed to stabilization of product and enhanced the products sensory acceptance.

Background: Fermented milk products are highly nutritious food containing a significant amount of macro-nutrients, micro-nutrients as well as bioactive molecules which are required for the growth and overall development of all age’s people. However, they lack in fibre, vitamin C and essential mineral such as iron. Pseudo-cereal like amaranth is a principal source of energy consists of significant amount of carbohydrates, protein, fibre and some micronutrients viz., calcium, phosphorus, iron, zinc etc. Therefore, a study was undertaken to optimize the amaranth (Amaranthus cruentus) incorporated composite fermented milk drink (AICFMD). Methods: In present study, the central composite rotatory design (CCRD) with response surface methodology (RSM) was used to optimize the level of various ingredients (Independent variables) i.e. roasted amaranth flour, sugar and curd acidity to formulate the most acceptable AICFMD. Result: The results revealed that composite fermented milk drink prepared from toned milk 60.5%, amaranth 4%, sugar 10.5%, water 25.0% (w/w) with curd acidity 0.831% lactic acid and final total solid content maintained to 21.2%, resulted in good quality AICFMD.

Frozen yoghurt rich in β‐carotene and dietary fibre was developed through incorporation of orange peel products. The suitability of two forms of peel viz., candied orange peel (COP) and orange peel powder (OPP), was studied as flavour adjunct in frozen yoghurt. The medium‐fat frozen yoghurt mix was prepared by blending yoghurt base with ice cream mix (25:75, w/w). COP and OPP were used as flavour adjuncts at levels of 8.0 and 2.5% by weight of mixes, respectively. The control (C) frozen yoghurt was devoid of the fruit peel. Incorporation of peel solids yielded frozen yoghurts which had markedly higher protein, carbohydrates, ash and total solids content. OPP used at 2.5% level was preferred over use of COP at 8.0% level as a valued ingredient in the preparation of ‘medium‐fat orange frozen yoghurt’. Such product had superior total sensory score when compared to the rest of the samples. The recommended frozen yoghurt was higher in terms of β‐carotene and dietary fibre by 37.20 and 240.0%, respectively, compared to control product.

Mare’s milk has long been considered to have special nutritive and therapeutic properties in Mongolia and southern states of the former Soviet Union. It is now gaining popularity in some parts in Europe also. Mares’ milk is characterized by their unique nutritional profile. Therefore, interest has increased in the use of mare’s milk for human nutrition in the past several years, especially in France and Germany. As compared to many other mammal species, mare’s milk is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother’s milk in infant feeding. Mare’s milk also has been used for the treatment of certain human pathologies such as hepatitis, chronic ulcer and tuberculosis. This review dwells on the chemical composition, nutritional value and various health-promoting properties of mare’s milk.

Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the dairy products with live cultures, probiotic ice cream and fermented frozen desserts such as frozen yoghurt are the emerging functional foods. Ice creams and frozen yoghurt are food products showing potential for use as probiotic vehicles and are highly popular with the consumers. The problem to be tackled relates to the loss of viability of probiotic cells in frozen dairy desserts which can occur during product formulation, processing, freezing and storage. The development of probiotic frozen dairy desserts containing live probiotic bacteria necessitates certain technological interventions. The means used to attain higher survivability of probiotic cells in such frozen products include use of selected probiotic strains, use of prebiotics along with probiotics, encapsulation of probiotic cells, use of cryoprotectants, etc.