Optimisation of Processing Parameters for the Preparation of Vegetable Curd from Decorticated Sesame Seeds (Sesamum indicum)

  • Dev Kumar Yadav DRDO-Defence Food Research Laboratory, Mysore-570 011, India
  • Veerakyathappa H.C DRDO-Defence Food Research Laboratory, Mysore-570 011, India
  • Prakash Eknath Patki DRDO-Defence Food Research Laboratory, Mysore-570 011, India
  • Gopal Kumar Sharma DRDO-Defence Food Research Laboratory, Mysore-570 011, India
Keywords: optimisation, vegetable curd, acidity, sensory acceptability

Abstract

Current study aims to develop and optimise the processing parameters for the preparation of imitated curd by using vegetable milk extracted from decorticated sesame seeds (Sesamum indicum). Experiments were planned to optimise curdling process for sesame milk with respect to inoculum (1-5%), lactose (1-5%), added proteins (1-3%). It was established that total solid content in a range of 9-10%, dispersion stability with 30-45% scored well (7.8±0.2) on preferential sensory test i.e. nine-point hedonic scale. Sesame milk supplemented with 5% lactose, 1% electrolyte salt mix, 1% sucrose was subjected to fermentation (10±1.0) hrs at 35±2°C) with 5% inoculum (lactic acid bacteria culture) resulted into a vegetable curd with desired consistency (855.6±47.5 g.sec), acidity (0.57±0.02% lactic acid equivalent; LAE), flavor and overall acceptability (OAA). The Solid Not Fat (SNF) content of optimised vegetable curd was found to be 22.20±0.40%, with protein, fat and ash content as 6.70±0.06%, 6.91±0.06% and 0.92±0.01% respectively. The characteristics of vegetable milk (non-dairy) and toned milk (dairy) were well comparable on various aesthetic parameters (fluidity, color, flavor and taste). Proportional characterisation of vegetable (non-dairy) curd with dairy curd relating to its nutritional profile, color analysis, textural and rheological parameters established its similarity. Such dairy analogues may be considered as substitute to various dairy products where milk-based products are scanty or non-available.

Author Biographies

Dev Kumar Yadav, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mr Dev Kumar Yadav, Scientist ‘D’ is presently working in Grain Science and Technology Division at DRDO-Defence Food Research Laboratory, Mysuru. He has published more than 28 publication in various peer reviewed journals. His research areas include modification of starches for specific food applications, development of microwave based disinfestation process, instant foods based on cereals, pulses and Millets, development of imitated milk products from decorticated sesame seeds, design and development of ration storage system for Service specific applications.

Veerakyathappa H.C, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mr Veerakyathappa, H.C. has done his BTech (Food science and technology) from University of agriculture sciences Bengaluru. And post graduate diploma in Food Analysis and Quality Assurance from DRDO-Defence Food Research Laboratory, Mysuru.

Prakash Eknath Patki, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mr Prakash Eknath Patki was working as Scientist G and was Head of Division in Fruits and Vegetable Technology at DRDO-Defence Food Research Laboratory, Mysuru. He has worked in the development of instant foods based on cereals, pulses, and millets. He has published 40 research papers and10 patents to his credit.

Gopal Kumar Sharma, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr Gopal Kumar Sharma, Sc ‘G’, obtained his PhD (Chemistry) from Lucknow University. He had worked as Associate Director at DRDO-Defence Food research Laboratory, Mysuru. He has significantly contributed in separation and identification of various flavours and off flavour compounds from various processed foods, development of convenience foods, and indigenisation of low cost processed equipment.

Published
2020-02-19
How to Cite
Yadav, D., H.C, V., Patki, P., & Sharma, G. (2020). Optimisation of Processing Parameters for the Preparation of Vegetable Curd from Decorticated Sesame Seeds (Sesamum indicum). Defence Life Science Journal, 5(1), 38-44. https://doi.org/10.14429/dlsj.5.14415
Section
General Papers