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Shelke, R. R.
- 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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- Gavane, P.M., Zinjarde, R.M. and Rokde, S.N. (2010). Studies on preparation of shrikhand blended with custard apple pulp- A new fermented milk product. Indian J. Dairy Sci.,63(1): 11-15.
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- IS: 1479 (Part I) (1960). Methods of test for dairy industry. Rapid examination of milk. Indian Standard Institution, Manak Bhavan, NEW DELHI, INDIA.
- Kolape, R.H., Pawar, B.K., Choudhari, D.M., Kamble, D.K. and Desale, R.J. (2010). Evaluation of chemical, microbial and organoleptic quality of papaya Shrikhand. Asian J. Animal Sci., 5 (1) : 47-52.
- Kumar, Sunil, Bhat, Z.F. and Kumar, Pvan (2011). Effect of apple pulp and Celosia argentea on the quality characteristics of Shrikhand. American J. Food Technol., 6 (9) : 817-826.
- Landge, U.B., Pawar, B.K., Choudhari, D.M. and Kadam, V.S. (2010). Changes in chemical constituents of ashwagandha Shrikhand during storage period, Vet. Sci. Res. J., 1 (2) : 51-56.
- Narayanan, Rita and Lingam, Jyothi (2013). Sensory analysis of banana blended shrikhand. African J. Agric. Res., 8 (44): 5518-5521.
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- Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10):462-467.
- Shambharkar, A.D., Shelke, R.R., Gubbawar, S.G. and Bharad, P.M. (2011). Utilization of sapota pulp in the preparation of shrikhand. Food Sci. Res. J.,2(2):183-187.
- Shukla, K.K., Gupta, V.K., Patil, G.R. and Kumar, Shiv (2007). Studies on the production of shrikhand using ultrafiltration process. Indian J. Dairy Sci., 60 (6): 393-398.
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- Ubale, P.D., Pawar, B.K. and Choudhari, D.M. (2010a). Organoleptic and microbial quality of branded Shrikhand sold in Ahmednagar market, Vet. Sci. Res. J., 2 (1) : 62-65.
- 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
- Abdullah, M., Saleem-ur-Rehman, Zubair, H., Saeed, H.M., Kousar, S. and Shahid, M. (2003). Effect of skim milk in soymilk blend on the quality of ice cream. Pakistan J. Nutr., 2(5) : 305-311.
- Amale, J.R. (1980). Study on soft serve ice cream blended with orange Juice. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
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- David (2014). Development of herbal ice-cream by addition of ginger juice. Trends Biosciences, 7(23) : 3855-3857.
- De, S. and Ray, H. (1982). Cited from requirements of dairy processing methods. 5th Short Course, NDRI, Karnal, pp 23-24.
- Dere, V.D. (2012). Effect of different levels of Turmeric on the quality of Ice-cream. M.Sc. (Ag.) Thesis. Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, Akola, M.S. (INDIA).
- Doraisamy, K.A. and Elango, A. (2008). Microbial Quality Of Ice Cream Sold In Retail. Markets of Salem in South India. Egyption J. Dairy Sci., 37 : 113-116.
- IS-1479, Part II, 1961. Methods of test for dairy industry. Indian Standard Institute, Manak Bhavan, New Delhi.
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- Karkhele, P.D. (2003). Studies of some freezing and thermal properties of ginger ice Cream. M.Tech. Thesis , IGKVV. Raipur, C.G. (INDIA).
- Karwasra, R.K., Srivastava and Kapoor, C.M. (2000). Quality of market samples of ice cream sold in Hisar city. J. Dairying, Foods & Home Sci., 19(1) : 50-53.
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- Sharif, N., Ghanghesh, K.S., Gnan, Y.A.S. and Rahouma, A. (2005). Bacteriological quality of ice cream in TripoliLibya. Food Cont., 17 : 637- 641.
- Singh, P.K., Singh, J. and Pandey, R.K. (2003). Consumer acceptance of Soft serve ice cream. Nutritional seminar on value added dairy products Dec. 18 (2005).
- Suneeta Pinto, Rathour, A.K., Jana, A.H., Prajapati, J.P. and Solanky, M.J. (2006). Ginger shreds as flavouring in ice cream at Anand Agriculture University, Anand (Guj.). Natural Product Radiance, 5(1) : 15-18.
- 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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- Preparation of Basundi from Buffalo Milk Blended with Custard Apple (Annona squamosa L.) Pulp
Abstract Views :196 |
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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: 112-116Abstract
In present investigation Basundi was prepared from buffalo milk blended with different levels of custard apple pulp as control with O% (T1), 5% (T2), 10% (T3), 15 (T4) and 20 (T5). The results revealed that, fat, protein, Ash and total solid contents were normally decreased while total sugar was increased with increase in levels of custard apple pulp. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.09, 7.53, 7.96, 7.19, and 6.92 for the treatment T1, T2, T3, T4 and T5, respectively. The treatment T3 scored significantly highest scores for flavour, colour and appearance, consistency and overall acceptability which were found superior amongst all the treatments. The custard apple pulp prepared from all combinations of buffalo milk basundi was found acceptable. The cost of production per kg of custard apple basundi was slightly increased with increase in rate of addition of custard apple pulp percentage. i.e. Rs. 98.18 (T1), Rs. 104.78 (T2), Rs. 110.83 (T3), Rs. 116.4 (T4) and Rs. 121.53 (T5).Keywords
Basundi, Buffalo Milk, Custard Apple, Chemical Analysis, Sensory Evaluation, Cost of Production.References
- Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Techonology of Indian Milk Products. A Dairy India Publication, New Delhi. India.
- Bose, T.K. and Mitra, S.K. (1990). Fruits of India : Tropical and subtropical, Nayaprakash, Culcutta, India. pp.293-328.
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- IS : 1479 (Part II) 1961. Methods Of Test For Dairy Industry.Chemical Analysis of Milk. Indian Standard Institution, Manak Bhavan, New Delhi.
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- Patel, H.G. and Upadhyay, K.G. (2001). Charactrization of basundi sold in selected cities of Gujarat. Indian J. Dairy Sci., 54 (6): 344-348.
- Patel, H.G. and Upadhyay, K.G. (2003a). Standardization of compositional recipe of basundi-Level of Total Solid concentration, Fat: SNF ratio and Type of milk. J. Food Sci. Technol., 40 (5): 476-481.
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- Preparation of Spicy Flavoured Paneer Blended with Cumin and Black Pepper Powder
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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: 170-175Abstract
The present investigation on preparation of spicy flavoured Paneer blended with cumin and black pepper powder was undertaking in Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with main objective to find out acceptable level of spices by sensory evaluation, physico-chemical properties and to work out the production cost. The Paneer was prepared from buffalo milk with addition of cumin, black pepper powder and their combination as T1 (control- plain Paneer), T2 (Paneer blended with 0.2% cumin powder), T3 (Paneer blended with 0.4% cumin powder), T4 (Paneer blended with 0.2% black pepper powder), T5 (Paneer blended with 0.4% black pepper powder) and there combination as T6 (Paneer blended with 0.2% cumin and 0.2% black pepper powder) and in T7 (Paneer blended with 0.4% cumin and 0.4% black pepper powder).Cumin and black pepper powder with 0.2 to 0.4 per cent level individually and in combination were significantly affect the moisture, ash content of Paneer. Protein, fat and total solid content increased significantly as cumin and black pepper powder proportion increased individually and in their combination. The overall acceptability of Paneer prepared from buffalo milk was acceptable in all respect but with addition of cumin and black pepper powder in their combinations in proportion of 0.4 per cent (T7) each has good quality and acceptability. 0.4 per cent black pepper powder (T5) and 0.4 per cent cumin powder (T4)were also acceptable in quality and for value addition also. Regarding cost of production of Paneer it was observed that the cost of production increased considerably due to blending of cumin and black pepper powder but which can be compensated with flavour and acceptability of product as ready to eat spicy Paneer as a snacks also.Keywords
Buffalo Milk, Paneer, Cumin, Black Pepper, Sensory Evaluation, Chemical Composition, Cost of Production.References
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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
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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- Studies on Sugar Free Shrikhand Prepared by using Stevia (Stevia rebaudiana Bertoni) Powder
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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: 211-216Abstract
The present investigation on studies on sugar free shrikhand prepared by using stevia (Stevia rebaudiana Bertoni) powder was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of stevia powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of stevia powder i.e. 0.5, 1.0, 1.5 and 2.0 per cent in treatment T2, T3,T4 and T5, respectively. From the investigation it was observed that, Treatment T4 (1.5% Stevia powder) secured highest overall acceptability score (95.99) over other treatments. In respect to chemical composition of shrikhand i.e. total solids, SNF and ash significantly increased with increase the level of stevia powder while fat, protein, moisture and titratable acidity were decreased with increased level of stevia powder in shrikhand preparation. Cost of production was increased with increased in the rate of addition of stevia powder. Though the cost of production is increased with addition of stevia powder, it can be compensated with the enjoyment of product taste for the diabetic patient who are prohibited for sugar.Keywords
Cow Milk, Chakka, Stevia, Shrikhand, Sensory Evaluation, Chemical Composition, Cost of Production.References
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