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Ubale, P. J.
- To Study the Effect of Level of Jaggery and Sapota Pulp on Chemical Quality Of kulfi
Abstract Views :682 |
PDF Views:2
Authors
Affiliations
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 62-67Abstract
The three levels of pulp of sapota 16, 25 and 40 per cent were used with three levels of jaggery i.e. 7, 8 and 9 per cent to prepare the Kulfi. In conclusion the protein and fat content decreased with increase in levels of jaggery and fruit pulp in end product i.e. Kulfi and the non-reducing sugar, reducing sugar, iron, ash, total solids contents ware increased in end product with increase in levels of both i.e. jaggery and fruit pulp.Keywords
Milk, Sapota, Jaggary, Kulfi.
References
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- Sensory and Chemical Quality of Sapota Milk Shake
Abstract Views :655 |
PDF Views:2
Authors
Affiliations
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 116-121Abstract
The three levels of pulp of sapota, at 7, 8 and 9 per cent were used with three levels of jaggery i.e.7, 8 and 9 per cent to study the sensory and chemical quality of sapota milk shakes. On the basis of sensory evaluation of sapota milk shake prepared with 7 per cent jaggery and 8 per cent pulp was accepted by the all judges therefore this treatment got highest scored than other treatments. The chemical composition of this treatment was observed i.e. protein (2.43 %), fat (3.52 %), non-reducing sugar (5.13 %), reducing sugar (4.41 %), iron (1.17 mg/100g), ash (0.53 %), total solid (15.20 %) and acidity (0.16 %).Keywords
Milk, Sapota, Jaggary.References
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- IS : 1479 (Part II) 1961. Method of test of Dairy Industry. Rapid examination of milk. Indian Standard Institution, Manak Bhavan, NEW DELHI (INDIA).
- IS: 1224 (Part-I) 1977. Determination of fat by Gerber's method. First Revision. Indian Standards institute, Manak Bhavan, NEW DELHI (INDIA).
- Kadav, V.B. (2001). Preparation of fruit flavoured milk shake, A Thesis, the in Partial Fulfillment of the Requirements for the Degree of Master of Science (Agriculture) in Dairy Science, Dr.Balasaheb Sawant Kokan
- Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA). Kshrisagar, D.V. (1996). Studies on blending of milkshake with different Fruit Flavouring Agents, A Thesis, the in Partial fulfillment of the requirements for the degree of Master of Science in Dairy Science, Dr. Balashaeb Sawant Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
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- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for agricultural workers, ICAR, New Delhi. pp. 143-147.
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- Rupnar, P.S. (2006). Studies on preparation of Paneer whey beverage using Kokum Juice, A Thesis, the in Partial Fulfillment of the Requirements for the Degree of Master of Science (Agriculture) in Dairy Science, Dr. Balasaheb Sawant Kokan Krishi Vidyapaeeth, Dapoli, Ratnagiri, M.S. (INDIA).
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