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Bidwe, K. U.
- Studies on Physico-Chemical Properties of Gulabjamun Prepared from Cow Milk Khoa Blended with Wheat Bran
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Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
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Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 99-104Abstract
In present investigation wheat bran was used for preparation of Gulabjamun with different per cent i.e. T1 (control), T2 (5 %), T3 (10 %), T4 (15 %), T5 (20 %) with the main objective physico-chemical properties of Gulabjamun prepared from cow milk Khoa blended with wheat bran. During the study of chemical composition it was observed that, addition of wheat bran in Gulabjamun increased moisture, ash, carbohydrate and fibre content significantly in finished product while per cent ash, fat, protein and total solid content was decreased significantly due to increase in rate of addition of wheat bran. Texture profile analysis of product revealed that addition of wheat bran in Gulabjamun progressive decreased hardness towards higher of incorporation. 20 per cent level of wheat bran in Gulabjamun decreased the score for cohesiveness, adhesiveness, gumminess and chewiness.Keywords
Gulabjamun, Cow Milk Khoa, Wheat Bran, Physico-Chemical Properties.
References
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- Nalawade, M.R. (2014). Studies on Preparation of Gulabjamun Blended with Wheat Bran M.Sc. (Ag.) Thesis, Marathwada Agricultural University, Parbhani, M.S. (INDIA).
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- Singh, A.K., Kadam, D.M., Saxena, M. and Singh, R.P. (2011). Effect of soy flour supplementation on the quality and shelf life of Gulabjamuns. Internat. J. Sci. & Nutrition Engg., 1(1) : 11-17 (DOL:10.5923/j.food.20110101.04)
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- Studies on Physico-Chemical Changes Occurred during Storage in Lassi Prepared from Cow Milk Blended with Sapota Pulp
Abstract Views :386 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 115-120Abstract
Present investigation was conducted to study the physico-chemical changes occurred in Lassi prepared from cow milk blended with sapota pulp during storage at refrigeration temperature (7±1°C). Fresh cow milk was standardized at 3.5 per cent fat and 8.5 per cent SNF then used for the investigation. Five treatments of sapota pulp blended lassi i. e. T1, T2, T3, T4 and T5 with different levels of sapota pulp (0, 5, 10, 15 and 20 %) by weight of lassi added during preparation. The physico-chemical analysis was followed to observe the chemical changes occurred in lassi during storage and it was observed that moisture, fat and pH was decreased, while total solids, protein and acidity were increased.Keywords
Lassi, Sapota Pulp, Chemical Composition, Fat, Protein, Moisture, Total Solid, Solids not Fat, PH, Keeping Quality.References
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- Preparation of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage
Abstract Views :301 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 94-98Abstract
The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, 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). For sensory evaluation the results revealed that overall acceptability scores obtained were 7, 7.5, 8.75, 7.75 and 7.25 for the treatment T1, T2, T3, T4 and T5, respectively. The treatment T3 scored significantly highest scores for flavour, colour, consistency and overall acceptability which were found superior amongst all the treatments. The beverage prepared from all combinations of whey and custard apple pulp was found acceptable. The cost of production per kg of beverage was increased with increase in the rate of addition of custard apple pulp. i.e. Rs.15.17 (T1), Rs. 21.14 (T2), Rs. 27.11 (T3), Rs. 33.08 (T4) and Rs. 39.05 (T5).Keywords
Whey, Custard Apple, Beverage, Blending, Sensory Evaluation, Cost of Production.References
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