Abstract Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet for lactose intolerant people. It contains all essential nutrients. Recently cottage cheese was made with the use of tatri and lemon juice. The use of tatri and lemon do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants. Cottage cheese was analyzed for physicochemical, textural, functional and sensorial analysis. The use of food grade organic acids produced strong results. The increase in acid level increases the yield but it is not remains good organolaptically. Sensory results reveals that the use of acetic acid has a bitter aftertaste. The use of citric acid at the level of 0.4% was found best on all aspects.

Abstract An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for the development of functional fruit bars and their storage stability. Solvent ethanol at 50%, 80% and 100% concentration was employed for polyphenols extraction from mango and kinnow peels through ultrasound assisted extraction technique. Higher polyphenols were extracted from mango peels with comparatively more antioxidant activity than kinnow peels. Fruit bars fortified with different levels of mango and kinnow peel polyphenolic extracts subjected to ambient and refrigerated storage conditions revealed a gradual decline in total polyphenols, antioxidant activity and sensory attributes score during storage period. Microbiological parameters though increased during storage but remained well within the permissible limits. Ambient temperature storage fruit bars were discarded after three months whereas at refrigeration temperature conditions remained sensory acceptable for five months. Overall, 2% mango peel extract fortified fruit bars scored highest by the sensory panelists while 3% kinnow peel extract fortified fruit bars scored lowest. It was concluded that mango and kinnow peel extract could be utilized as ingredient for the preparation of functionl foods.

Abstract Zinc deficiency is a growing issue in developing countries. Moreover, it is a well-known fact that the bakery products have very low zinc content and the further loss of zinc occurs during milling of wheat and under baking of end products, which makes it hard to produce nutritional bakery products. For this purpose, zinc sulfate has been incorporated in wheat flour at 0, 32.5, 65, and 97.5 mg/100 g to prepare cookies and determine their physicochemical and nutritional properties as well as stability under controlled storage conditions, i.e. temperature (23-25 °C) and relative humidity (45-55%). The findings exhibited that the cookies-percentage of fat and protein decreased after the addition of zinc sulfate. The fiber content of cookies was non-significantly changed, while the moisture content increased. Moreover, the diameter of cookies significantly increased from 45.65 ± 1.46 cm to 45.84 ± 1.34 cm. The thickness and spread factor of cookies were also effects ranged from 1.49 to 1.54 cm and 30.63 ± 2.98 to 29.76 ± 1.64 respectively. The results revealed that zinc sulfate was stable up to 90 days and under normal baking conditions. Based on the sensorial attributes, it was unveiled that the nutritional cookies were prepared by using 65 mg zinc sulfate with (AARI-2011) wheat flour.