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Kahate, P. A.
- Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 6, No 1 (2015), Pagination: 40-44Abstract
The present investigation entitled "Sensory evaluation and chemical composition of shrikhand blended with unripe banana" was undertaken in the Department of Animal Husbandry and Dairy Science Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2013-2014. The efforts were made to incorporate the nutritional value of banana in shrikhand and prepared the value added fermented dairy product. The investigation was planned with main objectives to standardize the optimum level of unripe banana pulp in shrikhand, sensory evaluation and determination of chemical composition of shrikhand. It was found that blending of 20 per cent unripe banana in cow milk chakka produce a good and more acceptable quality shrikhand. Regarding chemical composition it was found that, fat, protein, total solids and titratable acidity was decreased with increase in rate of addition of unripe banana while, solids not fat and moisture content was increased with increased in the level of addition of unripe banana pulp in shrikhand.Keywords
Shrikhand, Unripe Banana Pulp, Sensory Evaluation, Chemical Composition.
References
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- Ubale, P.D., Pawar, B.K., Choudhari, D.M., Kadam, V.S. and Kamble, D.K. (2010b). Assessment of chemical constituents of branded Shrikhand sold in Ahmednagar market. Asian J. Animal. Sci., 5(2): 131-134.
- Studies on Sensory Evaluation and Shelf-Life of Herbal Softy Ice Cream
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, AKOKA (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, AKOKA (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, AKOKA (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, AKOKA (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 21-26Abstract
The present investigation was conducted to study the sensory and microbial changes occurred in herbal softy ice cream during storage at deep freeze temperature condition (-18±1°C). Herbal softy ice cream was prepared by blending 4 per cent Ginger juice and different levels of Turmeric powder 0, 0.2, 0.4, 0.6 and 0.8 per cent i.e. in treatment T1, T2, T3, T4 and T5, respectively Herbal softy ice cream was poured into plastic containers and then stored at deep refrigeration temperature to detect keeping quality of herbal softy ice cream. On the basis of sensory evaluation herbal softy ice cream prepared from blending of 4 per cent Ginger juice and 0.4 per cent Turmeric powder (T3) was found superior and accepted extremely by the panel of judges. On the basis of data obtained in present investigation during storage of sensory evaluation of herbal softy ice cream prepared from blending of 4 per cent Ginger juice and different levels of Turmeric powder, it was found that ice cream is accepted only up to 25th day of storage under deep freeze condition. Then after on the basis of flavour, taste and overall acceptability it was rejected by the panel of judges, in all 4 per cent Ginger juice and 0.4 per cent Turmeric powder blending was found superior. Further during microbial studies it was recorded that the standard plate count, yeast and mould count and coli form count was increased during storage. But softy ice cream prepared from 4 per cent Ginger juice and 0.4 per cent Turmeric powder blending was found superior for microbial quality, might be due to antibacterial values of turmeric powder.Keywords
Herbal, Ginger, Turmeric, Ice Cream, Sensory Evaluation, Keeping Quality, Standard Plate Count, Yeast and Mould Count, Coli Form Count.References
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- Studies on Physico-Chemical Properties of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage
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Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 53-57Abstract
The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T1), 94:06 (T2), 91:9 (T3), 88:12 (T4) and 85:15 (T5). The results revealed that, moisture content of beverage was 92.92, 92.55, 92.26, 91.86 and 91.53, fat content of the beverage was 0.32, 0.34, 0.35, 0.37 and 0.39, Protein content of beverage was 0.44, 0.48, 0.51, 0.53 and 0.56, total sugar content was 13.55, 13.93, 14.36, 14.74 and 15.20, titratable acidity content was 0.28, 0.31, 0.35, 0.40 and 0.45 and pH content was 5.13, 5.11, 5.08, 5.06 and 5.03 for the treatment T1, T2, T3, T4 and T5, respectively.Keywords
Whey, Custard Apple, Beverage, Blending, Chemical Analysis.References
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- Studies on Chemical Composition of Rabri Prepared from Buffalo Milk Blended with Khajur (Phoenix dactylifera) Crush
Abstract Views :241 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 184-188Abstract
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
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