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Wadatkar, H. V.
- Standardization of Process Line for Preparation of Unripe Banana Shrikhand
Abstract Views :427 |
PDF Views:4
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
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 136-139Abstract
The present investigation entitled "Standardization of process line for preparation of unripe banana shrikhand" 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 process line for preparation of shrikhand, to standardize the optimum level of unripe banana pulp in shrikhand, sensory evaluation and determination of cost of production of shrikhand. Before blending unripe banana was cooked at 90°C for 5 min. and prepare paste which improves sensory quality of shrikhand. It was found that blending of 20 per cent unripe banana in shrikhand produce a good and more acceptable quality shrikhand. Cost of production was reduced due to increase in the level of unripe banana pulp in shrikhand.Keywords
Shrikhand, Unripe Banana Pulp, Sensory Evaluation, Cost of Production.
References
- Chavan, K.D. Pawar, B.K. and Sonawane, V.M. (2009). Effect of levels of strawberry pulp and sugar on sensory quality of shrikhand during storage. J. Maharashtra Agril. Univ., 34(1) : 93-95.
- Egbebi, A.O. and Bademosi, T.A. (2012). Chemical composition of ripe and unripe banana and plaintain. Interant. J. Trop Med. Public Helth., 1(1) : 1-5.
- 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.
- 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., 1-10.
- Landge, U.B., Pawar, B.K. and Choudhari, D.M. (2011). Preparation of Shrikhand using ashwagandha powder as additive. J. Dairying, Foods & Home Sci., 30(2) : 79-84.
- Mali, R.S., Dhapke, D.H. and Zinjarde, R.M. (2010). Effect of papaya pulp on the quality and cost structure of Shrikhand. J. Soils & Crops, 20(2) : 290-294.
- Narayanan, Rita and Lingam, Jyothi (2013). Sensory analysis of banana blended shrikhand. African J. Agric. Res., 8(44) : 5518-5521.
- Nigam, Navita, Singh, Rashmi and Upadhayay, P.K. (2009). Incorporation of chakka by papaya pulp in the manufacture of shrikhand. J. Dairying, Foods & H.S., 28(2) : 115-118.
- Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10) : 462-467.
- Snedecor, G. and Cochran, W.G. (1994). Statistical Methods (8th Ed.) Oxford and IBH Publishing Co., NEW DELHI (INDIA).
- Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana
Abstract Views :663 |
PDF Views:1
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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- Chavan, K.D., Pawar, B.K. and Sonawane, V. M. (2009). Effect of levels of strawberry pulp and sugar on sensory quality of shrikhand during storage. J. Maharashtra Agric. Univ.,34 (1): 93-95.
- Egbebi, A.O. and Bademosi, T.A. (2012). Chemical composition of ripe and unripe banana and plaintain. Internat. J. Trop Med. Public Helth., 1(1) : 1-5.
- 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.
- Ghatak, P.K. and Dutta, S. (1998). Effect of admixing of cow milk and buffalo milks on compositional and sensory quality of shrikhand. Indian J. Nutr. Dietet., 35 (2): 43.
- 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.
- Nigam, Navita, Singh, Rashmi and Upadhayay, P.K. (2009). Incorporation of chakka by papaya pulp in the manufacture of shrikhand. J. Dairy., Foods & H.S., 28 (2): 115-118.
- 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.
- Snedecor, G. and Cochran, W.G. (1994). Statistical methods (VIII Ed.) Oxford and IBH Publishing Co., NEW DELHI, INDIA.
- 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.