Refine your search
Collections
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
Andhare, B. C.
- Effect of Fat and Sugar on Sensory Quality of Shrikhand
Abstract Views :261 |
PDF Views:0
Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S. A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), IN
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S. A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 1 (2015), Pagination: 52-56Abstract
Shrikhand is a semi-soft, sweetish sour, whole milk product prepared from lactis fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus, produce a solid mass called chakka. This chakka is mixed with the required amount of sugar to yield Shrikhand. This is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F1), 5 per cent (F2) and 6 per cent (F3). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent (S1), 40 per cent (S2) and 50 per cent (S3) was added and then the Shrikhand was put in plastic cups and earthen pots. The experiment was laid in CRD with three replication. The impact of all treatment individually and their interaction was studied on sensory quality of Shrikhand. The results of present investigation useful information of productive utility. Fat (6 %) resulted in providing best flavour in Shrikhand and for sugar the treatment S2 scored the highest value. Among the various treatment combinations F3S2 resulted in excellent flavour of Shrikhand. The maximum score of body and texture was recorded for fat at 6 per cent, sugar 40 per cent level. F3S2 resulted in excellent body and texture score on 9 point hedonic scale. At 6 per cent fat and 40 per cent sugar levels exhibited better sweetness in Shrikhand. F3S2 resulted in excellent sweetness score on 9 point hedonic scale. For overall acceptability of Shrikhand the maximum levels of fat and sugar (F3×S2) showed best acceptability individually irrespective of plastic cup used.Keywords
Fat, Sugar, Shrikhand, Sensory Examination.
- Effect of Different Nutraceuticals on Physico-Chemical Quality of Flavoured Milk
Abstract Views :323 |
PDF Views:3
Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 1 (2015), Pagination: 61-65Abstract
The purpose of making flavoured milk is to put skim milk to a profitable use and possesses more nutritive value. Gulkand is a sweet preserve made of rose petals. This is mainly used as an ingredient in pan to add more taste. Gulkand consists of glucose, vitamins etc. It is also having the medicinal value. The microbiological quality of the flavoured milk prepared from Gulkand blended with cow milk was studied. The flavoured milk was prepared from cow milk standardized to three fat levels viz., A1, A2 and A3 as 2, 2.5 and 3.0 per cent, respectively, sugars B1, B2, B3 and B4 as 5 per cent, 6 per cent, 7 per cent and 8 per cent, respectively, gulkand (C1) aniseed (C2) and carrot (C3) and storage periods 0, 3, 6, 9 and 12 days were used for the preparation of flavoured milk. The effect of various factors on flavoured milk was analyzed for organoleptic qualities (flavour, colour and appearance, sweetness and overall acceptability). The overall acceptability score of flavoured milk was also affected significantly by different nutraceuticals. The maximum (7.16) and minimum (6.70) score were noted in C1 and C3 samples, respectively. So far as storage periods of flavoured milk, the highest score (7.81) was noted at zero day storage, while lowest score (6.12) was in D5 samples.Keywords
Nutraceutical, Flavoured Milk, Gulkand, Saunf, Carrot.- Effect of Fat and Sugar Levels on Acidity and Total Solids of Shrikhand
Abstract Views :306 |
PDF Views:0
Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S.A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, ALLAHABAD (U.P.), IN
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S.A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, ALLAHABAD (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 125-129Abstract
Shrikhand as a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus produce a solid mass called chakka.This chakka is mixed with the required amount of sugar to yield Shrikhand. The dish is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F<SUB>1</SUB>), 5 per cent (F<SUB>2</SUB>) and 6 per cent (F<SUB>3</SUB>). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent( S<SUB>1</SUB>),40 per cent (S<SUB>2</SUB>), 50 per cent( S<SUB>3</SUB>) was added and then the Shrikhand was put in plastic cups and earthen pots. The impact of all treatment individually and their interaction was studied on total solids and yield of Shrikhand. The results of present investigation yield useful information of productive utility for higher fat in Shrikhand the treatments F3xS2 showed better result. The highest amount of fat was evaluated in F3S2. Individually higher total solid content in Shrikhand was observed for the treatment 6 per cent fat and 40 per cent sugar level. The treatment F3xS2 result in maximum TS content of Shrikhand. On the basis of sensory and chemical examination of buffalo milk shrikhand, the maximum yield of shrikhand was noted in F<SUB>3</SUB>×S<SUB>3</SUB> sample followed by F<SUB>2</SUB>×S<SUB>2</SUB> and minimum yield of shrikhand was noted in F<SUB>1</SUB>×S<SUB>1</SUB> sample.Keywords
Fat, Sugar, Shrikhand, Sensory and Chemical Examination.References
- A.O.A.C. (2000). Official methods of analysis. Edited by Horwits W. Association of analytical chemists,Washington, D.C. (U.S.A.).
- Bardale, P.S., Waghmare, P.S., Zanjad ,P.N. and Khedkar, D.M. (1986) The preparation of Shrikhand like product from skim milk chakka by fortifying with fruit pulps. Indian J. Dairy Sci., 39(4): 480-483.
- De, Sukumar (1980). Outline of Dairy Technology, Oxford University Press.
- Kulkarni, Chandrashekhar, Belsare, Nilesh and Lale, Ashish (2006). Studies on shrikhand rheology. J. Food Engg., 74(2): 169-177.
- Kumar, Ravendra, Kumar, Rajeev and Bhaskar, M.L. (2013). Effect of sugar levels on the quality of shrikhand. Proceeding of National Seminar on “Value added functional foods:prospects and future challenges” organized by JantaCollege, Bakewar, Etawah (UP): 101-103.
- Kumar, S., Bhat, Z.F. and Kumar, P. (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. and Choudhari, D.M.(2011) Preparation of Shrikhand using Ashwagandha powder as additive. J. Dairying, Foods & H.S., 30(2) : 79- 84.
- Nigam, N., Singh, R. and Upadhayay, P.K. (2009). Incorporation of Chakka by papaya pulp during the manufacture of Shrikhand. J. Dairying, Foods & H.S., 28 (2) : 115-118
- Salunke, Prafulla, Patel, H.A. and Thakar, P.N. (2006a). Physicochemical properties of Shrikhand sold in Maharasthra state. J. Food Sci. & Technol. (Mysore), 43(3): 276-281.
- Salunke, Prafulla, Patel, H.A. and Thakar, P.N. (2006b). Sensory profile of market shrikhand sold in Maharashtra state. Indian J. Dairy Sci., 59(6): 363-368.
- Sarkar, S. and Mishra, A.K. (1997). Commercial production of shrikhand. Indian Food Ind., 16 (1) : 20-25.
- Sarkar, S. (2008). Innovations in Indian fermented milk products: A Review, Food Biotechnol., 22(1): 78-97.
- Sindhu, J.S., Arora, Sumit and Nayak, S.K. (2000) Physiochemical aspects of Indigenous dairy products. Indian Dairyman, 52 (10) : 51-64.
- Singh, Amlkumar, Venkateshaish, B.V. and Arunkumar, H. (2005) Effect of different levels of total solids in chakka in the preparation of soft serve frozen shrikhand. Mysore J. Agric. Sci., 39(1): 115-118.
- Singh, Krishan Vir, Kumar, Rajeev, Singh, Laxman and Bhaskar, M.L. (2014) Effect of SNF levels of milk on the quality of shrikhand. J. Rural & Agric. Res., 14 (1) : 47-48.
- Singh, R. (2007) Characteristics and technology of traditional Indian cultured dairy products. Bull. Internat. Dairy Federation, 415 : 11-20.
- Sonawane, V.K., Chavan, K.D. and Pawar, B.K.(2007). Effect of levels of Strawberrry pulp and sugar on chemical composition during storage of Shrikhand. J. Dairying, Foods & H.S., 26 (3/ 4) : 153-158
- Swapna, G., Brahmaprakash, G.P. and Chavannavar, S.V. (2011). Development of functional food: Shrikhand. Environment & Ecol., 29(3A): 1326-1332.
- Vagdalkar, A.A., Havan, B.R., Morkile, V.M., Thalkari, B.T. and Landage, S.N. (2002). A study on preparation of Shrikhand by using cocoa powder and papaya pulp. Indian Dairyman, 54 : 49-51.
- Effect of Active Packaging on Sensory Attributes of Low Sugar, Low Calorie and Fibre Enriched Lal Peda
Abstract Views :241 |
PDF Views:2
Authors
Affiliations
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 7, No 2 (2016), Pagination: 61-67Abstract
Varanasi,the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with Ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda. The Lal Peda samples packed in polythene bags coated with nisin as a bio-preservative to check the preservation ability of the developed Lal Peda. The Lal Peda samples were packed in commercial Nasco sampling polyethylene bags using MAP equipment Reepack® and MAP mix 9000 Gas mixer, manufactured by PBI DAN5SENSOR A/S, Ringstead, Denmark. Three different combinations of gases i.e. 75 per cent CO2:25 per cent N2,50 per cent CO2:50 per cent N2 and 25 per cent CO2:75 per cent N2 were used to pack the Lal Peda samples. The samples packed under air were kept as control. The samples were stored in a BOD incubator (Remi Elektrotechnik Ltd., New Delhi, India) at 20 and 37 oC and were analyzed for sensory attributes at an interval of 10 days. The sensory evaluation was carried out by 10 semi expert judges.