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Studies on Chemical Composition of Rabri Prepared from Buffalo Milk Blended with Khajur (Phoenix dactylifera) Crush


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1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

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The present investigation on studies on chemical composition of Rabri prepared from buffalo milk blended with khajur (Phoenix dactylifera) crush was conducted during the year 2018-2019 at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to study the chemical composition of khajur Rabri. The chemical composition of khajur Rabri was determined, in respect to fat, protein, total sugar, ash, moisture and total solid. Present investigation was carried out with five treatments and five replications. The treatment details were T1 control sample, T2 (97 %Rabri + 3 % khajur crush), T3 (94 %Rabri + 6 % khajur crush), T4 (91 %Rabri + 9 % khajur crush), and T5 (88%Rabri + 12 % khajur crush). During the chemical analysis it was revealed that the fat content of khajur Rabri was 19.88, 19.20, 18.09, 17.17 and 16.26. 17.02, 17.15, 17.28, 17.41, 17.53, ash content was 3.02, 2.91, 2.73, 2.62, 2.51, moisture content was 44.18, 43.75, 43.26, 42.88, 42.26 and total solids content was 55.82, 56.25, 56.74, 57.12, 57.74, for the treatment T1, T2, T3, T4 and T5, respectively. In short fat, protein and ash were normally decreased while total sugar, moisture and total solid were increased with increase in levels of khajur crush.

Keywords

Buffalo Milk, Khajur Crush, Rabri, Blending, Chemical Composition.
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  • Studies on Chemical Composition of Rabri Prepared from Buffalo Milk Blended with Khajur (Phoenix dactylifera) Crush

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Authors

S. S. Kahandal
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. R. Shelke
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
P. A. Kahate
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. R. Munnarwar
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


The present investigation on studies on chemical composition of Rabri prepared from buffalo milk blended with khajur (Phoenix dactylifera) crush was conducted during the year 2018-2019 at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to study the chemical composition of khajur Rabri. The chemical composition of khajur Rabri was determined, in respect to fat, protein, total sugar, ash, moisture and total solid. Present investigation was carried out with five treatments and five replications. The treatment details were T1 control sample, T2 (97 %Rabri + 3 % khajur crush), T3 (94 %Rabri + 6 % khajur crush), T4 (91 %Rabri + 9 % khajur crush), and T5 (88%Rabri + 12 % khajur crush). During the chemical analysis it was revealed that the fat content of khajur Rabri was 19.88, 19.20, 18.09, 17.17 and 16.26. 17.02, 17.15, 17.28, 17.41, 17.53, ash content was 3.02, 2.91, 2.73, 2.62, 2.51, moisture content was 44.18, 43.75, 43.26, 42.88, 42.26 and total solids content was 55.82, 56.25, 56.74, 57.12, 57.74, for the treatment T1, T2, T3, T4 and T5, respectively. In short fat, protein and ash were normally decreased while total sugar, moisture and total solid were increased with increase in levels of khajur crush.

Keywords


Buffalo Milk, Khajur Crush, Rabri, Blending, Chemical Composition.

References