Millets are being termed as nutri-cereals because of their inherent therapeutic properties that have been associated with increased benefits to the health of an individual. Some minor millets have great functional properties and are yet to be explored. One amongst these is Kodo millet which has anti-diabetic and antioxidant properties that exert their potency in reducing the risk of CVD, oxidative stress, certain cancers, and obesity. Jamun, a fruit that has been in use since time immemorial bestows similar properties. Therefore, the study was aimed at preparing a functional yoghurt drink from these two ingredients thereby complementing and enhancing the functional properties. The Kodo millet was given treatments of soaking and germination. The results for the yoghurt were determined for their physiochemical properties, antioxidant properties, and sensory characteristics. As per the results, the nutritional profile involving protein (9.9%), fat (3.17 %), crude fiber (6.16%), and ash percentage (3.17%), of the yoghurt drink was superior when made from germinated Kodo millet. The physio-chemical properties such as pH (4.50), TSS (14.87oBrix), and acidity (0.155%) of the germinated Kodo millet yoghurt drink were slightly different from the other two samples except for viscosity which was significantly higher in untreated millet yoghurt (180.77 cP). The germinated Kodo millet drinkable yoghurt had the highest antioxidant activity (60.31%) while the untreated Kodo grain yoghurt had the highest total phenolic content (9.05 mg GAE/ml) followed by germinated grain yoghurt (7.83 mg GAE/ml). In terms of sensory attributes, the yoghurt beverage prepared from germinated Kodo millet obtained the maximum sensory score. The present study has the potential for commercialization in the market as the prepared yoghurt beverage offers certain health benefits and can cater to a wider section of our society, from the elderly to toddlers.
The current study investigated the effects of a novel feed supplement (NFS) on nutrient intake, body weight, body condition score, energy balance, metabolic profile, and mineral status in dairy cows during early lactation. A total of 12 postpartum crossbred lactating cows were randomly divided into two groups (n=6): acontrol group (CON) and anovel feed supplement group (NFS), with experimental feeding conducted over a 90-day period. The CON group was fed a diet consisting of green fodder, wheat straw, and a concentrate mixture, whereas the NFS group received the same diet supplemented with a novel feed supplement @ 0.25% of body weight. Results showed that cows in the NFS group had a higher voluntary feed intake compared to the CON group. Body weights and body condition scores remained comparable between both groups. Cows fed with NFS had significantly higher serum glucose and lower serum non-esterified fatty acids (NEFA) levels than those in the CON group. Additionally, haemoglobin, hematocrit, serum total protein, albumin, and urea levels were significantly elevated in the NFS group, while serum ALT levels were reduced compared to the CON group. Serum levels of key minerals (Ca, iP, Zn, Cu, Fe, and Mn) were also enhanced in the NFS group. In conclusion, dietary inclusion of the novel feed supplement at 0.25% of body weight significantly improved nutrient intake, energy balance, metabolic profile, and mineral status in lactating crossbred cows during the early postpartum period.
The present study investigates the effects of a probiotic consortium on haematological parameters, antioxidant levels, and serum immunoglobulin concentrations in Sahiwal cows diagnosed with subclinical mastitis. A total of 24 mid-lactating cows were randomized into four treatment groups: a healthy control group (H) receiving fermented soybean meal (UFSB45), a subclinical mastitis group (M) also receiving UFSB45, a probiotic group (PRO) receiving an inoculated fermented soybean meal (IFSB45), and a combined treatment group (PRO+T) receiving IFSB45 along with topical teat dip application. The teat dip was administered at a concentration of 8.94 to 8.77 log10 CFU/ml, while the oral probiotic was given at a rate of 50 g per animal per day for 60 days. Results indicated no significant differences in dry matter intake (DMI) and body weight across treatment groups. However, hemoglobin (Hb) levels showed significant variation, with the healthy group exhibiting the highest Hb concentrations. Total leukocyte count (TLC) was significantly (p<0.05) elevated in the M group (M) compared to other groups, while lymphocyte counts were highest in the healthy group and lowest in the M group. The SOD and catalase activity (nmol/min/ml) enzyme activity were significantly highest (P<0.05) in the H group followed by PRO+T, PRO and lowest in the M group. The blood serum immunoglobulins in the PRO and PRO+T groups were significantly lower than those in the M group (P<0.01). This study concludes that administering probiotics can positively influence certain haematological and biochemical parameters in cows with subclinical mastitis, suggesting potential benefits for improving overall health in dairy cattle.
This study explored the impact of varying bentonite concentrations and aging on the physico-chemical properties and comparative sensory analysis of paneer whey-apricot wine (PWAW) with whey wine (WW), apricot wine (AW) and a commercial apricot wine (MAW). Wine namely WW (without apricot) and AW (without whey) were considered as control samples. The results revealed that the light transmittance of PWAW treated with 1% bentonite was significantly higher (89.75%) compared to the untreated samples (80.81%) (p<0.05). However, increasing concentration of bentonite resulted in significant reduction in total solids, total soluble solids, total and reducing sugars (p<0.05). Bentonite at 0.2% did not have any significant effect on the ethanol content (p<0.05). Further, its use at 0.5% and above did not have any significant effect on the lightness value (L*) of PWAW samples (p>0.05). Aging resulted in slight but significant decrease in total soluble solids, total phenolics, ethanol and DPPH activity (p<0.05). However, the L* was found to significantly increase from 75.89 to 77.01 at the end of 30 days of aging (p<0.05). Comparison of different wines revealed that the L* value of WW (98.80), AW (78.88), PWAW (75.89), and MAW (70.43) were found to be in decreasing order. Further, PWAW was found to have significantly high amount of total phenolics, ABTS and DPPH activity levels compared to MAW, AW, and WW (p<0.05). Sensory evaluation revealed that the overall score of PWAW was significantly higher compared to AW and WW (p<0.05). Particularly, aroma and bouquet, acetic acid (vinegary), total acidity, flavour, and general quality scores of PWAW samples were found to be significantly higher compared to AW and WW samples (P<0.05). This study revealed the role of bentonite treatment (0.5%) in providing better clarity to PWAW. Also, the study highlighted the superior antioxidant activity and sensory scores of PWAW compared to AW, WW and MAW samples.
The current study evaluated the antibacterial efficacy of postbiotics derived from probiotic Lactobacillus acidophilus (strain UBLA-34) against two major mastitis-causing pathogens, Staphylococcus aureus and Streptococcus agalactiae. The postbiotic was prepared by culturing L. acidophilus in MRS broth followed by heat inactivation, ultrasonication, centrifugation, filtration and lyophilization. Antibacterial activity was assessed using disc diffusion method. Preliminary trials were conducted to select the concentration of postbiotics. Based on the results, 600,700 and 800 mg/mL of postbiotics were selected for studying the antibacterial effect. The results demonstrated a concentration-dependent antibacterial effect against both pathogens. For S. aureus, zones of inhibition (ZOI) measured were 13.58 +/- 0.30, 17.16 +/- 0.33 and 19.25 +/- 0.11 mm at postbiotic concentrations of 600, 700 and 800 mg/mL respectively. The minimum inhibitory concentration (MIC) was identified as 450 mg/mL (ZOI: 10.17 +/- 0.25 mm). Similarly, S. agalactiae exhibited ZOIs of 14.83 +/- 0.33, 17.92 +/- 0.24 and 19.25 +/- 0.11 mm for the respective concentrations. The MIC was found to be 450 mg/mL (ZOI: 11.00 +/- 0.26 mm). Comparative analysis indicated that S. agalactiae displayed slightly higher susceptibility at lower concentrations of postbiotics than S. aureus. The findings underscore the potential of L. acidophilus-derived postbiotics as natural antibacterial agents against mastitis causing pathogens. Thus postbiotics offer a promising alternative strategy for mastitis management amidst rising concerns of antibiotic resistance.
The present study was conducted to elucidate the effect of important environmental factors on lactation curve parameters and traits of Wood's function in Jersey crossbred cattle. Data on 33906 fortnightly test day milk of 1718 lactation record of Jersey crossbred cows maintained at the Eastern Regional Station of ICAR-National Dairy Research Institute, Kalyani, Nadia, West Bengal were collected over a period of 40 years and utilized for this study. Lactation curve parameters viz. initial milk yield after calving (a); ascending slope up to peak yield (b); and descending slope after peak yield (c) and lactation curve traits viz. peak milk yield (Y-max), time of peak yield (N-max) and persistency (P) of Wood's function were included for this study. The lactation curve parameters and traits of individual cow for each lactation were estimated using Incomplete gamma function (Wood's model) by fitting Gauss-Newton algorithm as an iteration method using PROC NLIN procedure. The effect of environmental factors on the studied traits were determined by Least squares analysis of variance. The overall least squares means for a, b, c, Y-max, N-max, and P were 9.07 +/- 0.21 kg, 0.340 +/- 0.017, 0.108 +/- 0.004, 11.22 +/- 0.18kg, 39.45 +/- 1.58 days and 3.13 +/- 0.03, respectively. Periods of calving had significant (P<0.05) effect on all the lactation curve parameters and traits of animals. Seasons of calving significantly (P<0.01) affected the curve parameter 'a' and curve traits like Y-max, N-max and P of animals. Cows calved in summer seasons were poor persistent and peaked earlier than the cows calved in winter and rainy seasons. Parity of cows had significant influence (P<0.01) on all the lactation curve parameters and traits except the curve parameter 'b'. Significant effects of different environmental factors on lactation curve parameters/traits indicate that these factors must be taken into consideration for improving the shape of lactation curve of Jersey crossbred population under study.
Ice cream is identified as a convenient and wholesome product with significant commercial potential. Contemporary trends and evolving consumer preferences indicate that the development of cereal-based, value-added dairy products has substantial potential for entrepreneurs. Incorporating ragi into ice cream might enhance its useful properties and nutritional value. This study aimed to develop functional ice cream, whereby optimization revealed that vanilla-flavoured ice cream was made better with roasted, gelatinised ragi flour (6% per litre of mix), sugar, and stevia in a 50:50 ratio. The optimization was founded on sensory evaluation of body, texture, colour, flavour, and overall acceptability, which received a score of 8.41 +/- 0.14. The item that was produced had 9.9% fat and 4.05% protein, with an estimated cost of Rs. 1050 for 10 kg of the product. The total phenolic content was determined to be 62.83 mg GAE/g, representing an additional advantage. It can be used within 15 days of storage at a refrigeration temperature of 4 degrees C.
Milk powder can be contaminated by pathogens, leading to major health concerns. dielectric properties can detect and help in treatment of such contaminations. Hence, dielectric properties relevant to dielectric heating were investigated at 2.45 GHz which is a common ISM frequency. These properties (Dielectric constant and dielectric loss factor) were determined using cavity perturbation method with the help of a vector network analyzer (VNA) in moisture and temperature range 3 – 17% (w.b) and 15-65 ℃ respectively. Present studies showed that dielectric constant and loss factor increased with temperature and moisture content. Calculated penetration depth based on these properties decreased with moisture and temperature. A 2nd order regression equation was generated to know dielectric properties values at 2.45 GHz at desired moisture content and temperature, for which R2 is 0.9947.
Growing diversification of food basket with rising incomes and urbanization have created a market niche for probiotic dairy products as they offer potential health benefits beyond basic nutrition. The present study analysed the consumer awareness, perception, and the factors influencing consumer behaviour towards probiotic dairy products in urban Bengaluru. The study used primary data collected from 1,112 dairy foods consumers from urban Bengaluru. While, 53% of respondents were aware of probiotic dairy products, but only 23% actively consumed probiotic dairy products. Probiotic fermented milk was the most preferred probiotic product followed by probiotic yogurt and probiotic curd. Market segmentation analysis revealed that the respondents belonging to the higher age group had a significantly higher consumption of probiotic fermented milk and probiotic yogurt, whereas younger respondents had significantly higher consumption of probiotic ice-cream. Binary logistic regression revealed income as the most influencing factor for consumption of probiotic fermented milk.
In today's fast-paced world, there is a growing need for functional foods that can improve nutrition and thus support overall good health of human being. Lassi is a well-known fermented dairy beverage in India, popular due to its sweet-sour refreshing taste. Combining amaranth, dates and dateseed powder with lassi can create a tailor-made functional beverage with ‘health boosting’ properties. Experimental trials were conducted for formulation of date amaranth lassi for partial replacement of sugar using date paste. The lassi sample containing 50:50 date paste-sugar ratio received superior scores viz. colour & appearance (8.24), mouthfeel/consistency (8.28), flavour (8.23), sweetness (8.06) and overall acceptability (8.20). In the next phase of study, the suggested solution from RSM analysis indicated that addition of 49.45 per cent dahi, 4.19 per cent popped amaranth flour and 1.00 per cent dateseed powder was most suitable for manufacture of date-amaranth lassi. The date-amaranth lassi exhibited higher protein (62.82%) and ash (35.85%) content, while it had lower fat (32.78%) and carbohydrate (24.97%) content compared to the control lassi. The developed date-amaranth lassi was free from pectin and other chemicals and showed 64.46 per cent higher viscosity, 144.80 per cent higher WHC and 17.69 per cent higher antioxidant activity compared to control counterpart.
The study aimed to identify dairy systems related to purebred cattle in Tunisia and their effects on milk production and quality. A survey of 102 breeders across 17 governorates focused on feeding practices and milk parameters. Principal Component Analysis (PCA) revealed three farm groups: Group I (51% of farms) relies on rainfed systems with limited forage; Group II (26%) employs mixed irrigation with moderate forage; and Group III (23%) uses irrigation, featuring larger farms and diverse diets. Significant differences were observed among groups in terms of farm size, cow numbers, and diet composition (P<0.0001). Results showed that Group III produced the highest daily milk yield (21.59 kg), while Group I had the lowest (16.45 kg). Fat content exceeded the national average in all groups, with Group III showing the highest at 38.2 g/L. Protein levels also surpassed average values, particularly in Group III (30 g/L). Group II had the highest urea content (44.81 mg/dL), indicating dietary imbalances. Overall, the analysis distinguished dairy farms by agricultural systems, with irrigated farms demonstrating superior milk production and quality for purebred cattle.
The present study aimed to develop lactose-hydrolyzed yoghurt by using lactase enzyme in a yoghurt mix to produce simultaneously fermented and lactose-hydrolyzed yoghurt . Different levels of enzyme addition were tried, namely 0.20, 0.40, 0.60, 0.80, and 1.0 ml/L. Different parameters like Physico-chemical, rheological, microbiological, and sensory characteristics of the LHY were studied. It was observed that the penetration value, whey syneresis, and acidity of the lactose-hydrolyzed yoghurt (LHY) increased with the increased level of lactose hydrolysis. Whereas, setting time and sensory attributes were decreased correspondingly with the increased degree of lactose hydrolysis. Based on the sensory evaluation, 0.6ml/L lactase enzyme, which produced 66.69% lactose hydrolysis in LHY, was adjudged as very much comparable to the control. The developed products of lactose-hydrolyzed yoghurt were stored at 4 +/- 1! and evaluated at 7-day intervals for 28 days. There was a decrease in pH and an increase in acidity throughout the storage period at refrigeration temperature, and such a product was well stored up to the 14th day of storage.
Studies produced composite films of sodium caseinate and cinnamaldehyde (0%, 1.5%, 2.5%, and 3.5%) using a reduced particle emulsion method. Variations in thickness, moisture content, water barrier (COBB test), tensile strength, and bursting strength were evaluated. The antimicrobial effect of each film was observed through the zone of clearance/inhibition against the E. coli K-12. There was a non-significant (p>0.05) and significant (p<0.05) increase in the thickness and moisture content between the control (0%) and cinnamaldehyde-concentrated films, respectively. COBB test values reflected better water barrier properties of cinnamaldehyde films than control. Film with 3.5% cinnamaldehyde concentration had the highest tensile strength but was non-significantly (p>0.05) different from 2.5% film. However, bursting strength was highest for the 2.5% film and was non-significantly (p>0.05) different from the control (0%) film. Antimicrobial testing demonstrated the highest zone of clearance for 2.5%, among all the three concentrations used.
The prosperity in livestock productivity can be achieved by properly emphasizing both the analytical approach and traits of economic importance that affect present and future generations in a herd viz. reproduction and production. The study was planned to explore genetic parameters and correlation components for reproduction traits (AFC: Age at First Calving, FSP: First Service Period), milk production traits (FLMY: First Lactation Milk Yield) and milk composition traits (FLSNFY: First Lactation SNF Yield, FLFY: First Lactation Fat Yield) in Sahiwal cattle of Livestock farm unit from ICAR-NDRI Karnal, Haryana, India. A comparative analytic approach (LSML v/s Bayesian) was considered by using LSML Harvey and Gibbs sampler Animal model approach of Bayesian application with a mixed model equation and estimated breeding values (EBVs) for production traits. Marginal posterior means for heritability varied between 0.17 +/- 0.0148-0.51 +/- 0.0114 by univariate, bivariate, and trivariate analysis while between 0.12 +/- 0.003-0.49 +/- 0.002 by multi-trait analysis. Heritability estimate was higher for FLSNFY (0.51 +/- 0.01) followed by FLFY, AFC, FLMY (0.45 +/- 0.01, 0.29 +/- 0.04, 0.20 +/- 0.01) and lowest for FSP (0.17 +/- 0.01). High and positive genetic and phenotypic correlation (0.99 +/- 0.0001 and 0.98 +/- 0.004) was observed for FLFY-FLSNFY by multi-trait analysis. AFC has a moderate positive correlation with considered traits, while FSP has a negative genetic correlation (FSP-FLMY:-0.15 +/- 0.02; FSP-FLSNFY:-0.11 +/- 0.02; FSP-FLFY:-0.04 +/- 0.02). High correlations of reproduction traits suggest earlier age selection and directly reflect the production potential of the herd. Gibbs sampling was advantageous for genetic analysis with heterogeneous (reproduction traits) and homogenous (production traits) factors. Our work revealed improvement in the genetic gain of dairy cattle by indirect selection throughAFC for FSP, FLMY, FLSNFY, and FLFY. High correlations of reproduction traits suggested earlier age selection could bring better production potential of the herd through a balanced selection decision.
Evaluation of buffalo bulls under progeny testing program to estimate their breeding value is a cornerstone of genetic improvement programs. For Murrah buffalo such an effort was initiated in 1993 under the Network Project for Buffalo Improvement (NPBI). The objective of this study was to outline the best suited model to evaluate the test Murrah bulls under associated herd progeny testing program. Breeding value was estimated based on the daughter's 1stlactation milk yield. Four different Best Linear Unbiased Prediction; Sire Model (BLUP-SM) with varying fixed effects were evaluated via the software Wombat using AIREML approach. The Sire families and the data from 14th set of Progeny Testing (PT) Bulls generated under ICAR-NPBI was used for precision breeding of Murrah buffaloes. The study revealed BLUP-SM with age at first calving, season and year of calving as a fixed factor in the model is best suited for sire evaluation in the Murrah buffalo associated herd progeny testing program.
Lassi, a traditional Indian yoghurt-based fermented milk beverage, is known for its functional attributes, including antioxidant activity. The present study aimed to enhance the antioxidant potential of lassi by fortifying it with partially fermented paneer (Indian cottage cheese) whey. Paneer whey was fermented using Streptococcus thermophilus at 1.5% inoculum for 24 hours at 42 °C before being incorporated into the yoghurt base. Antioxidant activity of the fortified and control lassi samples was evaluated using ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The partially fermented whey fortified lassi exhibited significantly higher antioxidant activity (77.22 ± 0.50 µM TEAC in ABTS assay and 15.90 ± 0.08% DPPH inhibition) compared to the control (70.05 ± 0.67 µM TEAC and 12.41 ± 0.02%, respectively). These results demonstrate that fortifying lassi with partially fermented whey enhances its functional properties while also promoting sustainable utilization of whey, thereby reducing environmental burden and nutrient loss associated with paneer production.
Over six months and two seasons, a field study was conducted on lactating Murrah buffaloes under the Farmer FIRST project to assess the impact of cumin powder supplementation on milk production during hot dry and hot humid seasons. Twelve buffaloes were selected from Kathura village of Sonipat district and divided equally into two groups i.e., treatment (cumin supplemented) and control groups. Milk yield was recorded and its composition and fatty acid profiles were analysed. The results showed that cumin supplementation improved milk yield, composition, and fatty acid profile during both seasons. The treatment group produced higher and better quality milk than the control group. The cost-benefit ratio showed a return of Rs. 2.33 for every rupee spent on cumin supplementation. Therefore, cumin, widely available, can be used to enhance benefit, milk yield and quality, benefiting both calves and humans during heat stress.
This research examines the knowledge and practices of dairy farmers regarding silage production, along with the silage quality and silo structures in the Punjab (India). Data on knowledge, practices, and silo structures were collected from 385 silage-making farmers, selected through multistage sampling techniques across the state using a pre-tested and structured interview schedule. A total of 100 silage samples were examined for quality characteristics and Flieg score, and 18 samples were tested for mycotoxin levels. The results highlighted that 52.72% of farmers had a medium level of knowledge and practice score. The majority of farmers prepared silage on their own (84.42%), lined the bottom of the silo with tarpaulin, straw, or both (85.5%), covered the silo from the top immediately after compaction (74.03%), fed the silage round the year (81.56%), removed silage from the silo manually on a daily basis (84.94%), and were unaware about silage additives (79.74%). The knowledge-practice score was positively correlated (p < 0.01) with herd size (r = 0.185), milk production (r = 0.159), land owned (r = 0.125), and training attended (r = 0.626). The average dry matter, pH, crude protein, lactic acid, and ammonia nitrogenwere 29.52 +/- 1.30%, 4.34 +/- 0.94, 9.36 +/- 0.88%, 4.34 +/- 0.58%, and 9.82 +/- 2.3%, respectively. The average Flieg score of silage was 90.58 +/- 36.82, indicating good quality. The mean mycotoxin level was 18.49 +/- 16.0 ppb (range 2.10-50). The majority of respondents (n=275) had pit silos while the rest of the 110 farmers had stacked silos. The average dimensions (length x breadth x depth) of the silo were 59.07 x 17.74 x 3.08 feet. Around 21% of participants reported challenges in silage-making, while 28% faced issues with silage feeding. The research identified the areas of silage production that require greater attention from researchers and extension service agencies to enhance the knowledge and practices of dairy farmers.
Studies produced composite films of sodium caseinate and cinnamaldehyde (0%, 1.5%, 2.5%, and 3.5%) using a reduced particle emulsion method. Variations in thickness, moisture content, water barrier (COBB test), tensile strength, and bursting strength were evaluated. The antimicrobial effect of each film was observed through the zone of clearance/inhibition against the E. coli K-12. There was a non-significant (p>0.05) and significant (p<0.05) increase in the thickness and moisture content between the control (0%) and cinnamaldehyde-concentrated films, respectively. COBB test values reflected better water barrier properties of cinnamaldehyde films than control. Film with 3.5% cinnamaldehyde concentration had the highest tensile strength but was non-significantly (p>0.05) different from 2.5% film. However, bursting strength was highest for the 2.5% film and was non-significantly (p>0.05) different from the control (0%) film. Antimicrobial testing demonstrated the highest zone of clearance for 2.5%, among all the three concentrations used. Further studies need to be conducted by applying the developed film on suitable dairy products and evaluating its shelf-life. transportation (Singh et al. 2021). Food-grade plastic is the commonly used packaging material in the food sector, attributed to its lower cost and high performance (Jeevahan et al. 2017). This material is generally used for a single time and often dumped into the ocean or landfilled, contributing to numerous environmental concerns (Kumar et al. 2022). These concerns have driven the researchers to investigate innovative packaging techniques that can protect food products as well as are environmentally friendly. There has been considerable interest in edible films and coatings due to the elevation in health awareness among consumers (Mahcene et al. 2021). These are defined as the continuous matrices produced with edible materials and can be present either on the food surface or as a layer between the various layers of the food (Debeaufort and Voilley, 2009). As per Zhao et al. (2021) it is one of the most suitable sustainable packaging approaches as it can reduce carbon footprints. Consumers also find this packaging convenient as food products can be consumed without removing film (Barbosa et al. 2021).
The present study was aimed to fortify protein in frozen yoghurt by incorporating strained yoghurt (chakka). Effect of incorporation of chakka at 12%, 16%, 20% and 24% of ice cream mix base on compositional, physico-chemical properties and microbiological qualities was significant. Incremental level of addition of chakka resulted in significant increase in total solids and protein content, while fat content showed increase and later at higher level of chakka incorporation, showed decrease in fat content compared to control sample. Viscosity of control sample was 224.59 cp that increased significantly (718.42 cp) in sample containing 24% chakka. Similar increasing trend was noted for hardness and melting resistance, while over run decreased by approximately 10% compared to control frozen yoghurt, as level of protein increased (4.12 to 5.73 per cent) in form of chakka at 24% level. Flavour, body and texture and total score was highest frozen yoghurt.
