Refine your search
Collections
Co-Authors
Journals
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Kahandal, S. S.
- Studies on Chemical Composition of Rabri Prepared from Buffalo Milk Blended with Khajur (Phoenix dactylifera) Crush
Abstract Views :243 |
PDF Views:0
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
- Amble, V. N. (1975). Statistical method in Animal science. Indian Society Agricultural Statistics, New Delhi. (1st Ed.): 199-219 pp.
- A.O.A.C. (1990). Official methods of analysis.Trends Food Science TechnologyAssociation of Official Analytical Chemists, Washington DC, USA.
- Arora, K.L., Gupta, V.K. and Rajorhia, G.S.(1992). Standardization of a method for total solids determination in flavoured milk and sweetened fermented milk. J. Dairying Foods & Home Sci., 11 (2): 106-108.
- BIS (1981). Handbook of food analysis, XI: Dairy Products, SP: 18. Bureau of Indian Standards, New Delhi, India.
- De, S. (2015). Outlines of dairy technology. 2nd Ed. Oxford University Press, New Delhi, India.
- Gaikwad, A. (2014). Prepration of buffalo milk Rabri blended with custard apple pulp. Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.) India.
- Gaikwad, S. M., Hembade, A. S., Landge, S. N. and Chate, B. N (2015). A comparative study of physico-chemical and sensorial properties of Indian desiccated dairy product Ujani basundi and basundi. Internat. J. Curr. Microbial. Appl. Sci., 4 (4): 164-167.
- Gayen, D. and Pal, D. (1991). Studies on the manufacture and storage of Rabri. Indian J. Dairy Sci., 44(1): 84-88.
- IS: 1224 Part-I (1958). Determination of fat by Garber’s method (Revised) Indian Standard Institution, Manak Bhavan, New Delhi, India.
- IS: 1479 Part-I (1960). Methods of test for dairy industry: Chemical analysis of milk. Indian Standard Institution, Manak Bhavan, New Delhi, India.
- IS: 1479 Part–II (1961). Method of test for dairy industry: Chemical analysis of milk. Indian Standard Institution, Manak Bhavan, New Delhi, India.
- Jadhav, V. S., Awaz, H.B., Patil, G. R. and Thombre, B. M. (2002). Studies on preparation of sapota milk shake. J. Maharshtra Agric.Univ., 27 (3) : 306-308.
- Mete, B. S., Shere, P. D., Sawate, A. R. and Patil, S. H. (2017). Studies on preparation of khajoor (Phoenix dactylifera) burfi incorporated with honey. J. Pharmacognosy & Phytochemistry, 6 (5) : 403-406.
- Pawar, R. (2003). Studies on preparation of Rabri blended with mango pulp. Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,, Dapoli, M.S. (India).
- Singh, C. A., Singh, S. P., Singh, K. V. and Singh, S. J. (2014). Effect of different types of milk on shelf-life and microbial quality of Rabri. Indian J. Sci. & Technol., 7(8): 10391042.
- Surve, S. V. (2017). Process standardization for preparation of milk shake by incorporation of date (Phoenix dactylifera L.) and jaggery. Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,, Dapoli, M.S. (India).
- Thaware, S. (2016). Preparation of buffalo milk Rabri blended with custard apple pulp. Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,, Dapoli, M.S. (India).