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Kadam, R. M.
- Diatoms: The Diamonds of Aquatic Life
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Authors
Affiliations
1 Department of Botany, Shivaji Mahavidyalaya, Renapur, Latur, M.S., IN
2 Department of Botany, Mahatma Gandhi Mahavidyalaya, Ahmedpur, Latur, M.S., IN
3 Department of Biology, College of Computer Science and I.t., Latur, M.S., IN
1 Department of Botany, Shivaji Mahavidyalaya, Renapur, Latur, M.S., IN
2 Department of Botany, Mahatma Gandhi Mahavidyalaya, Ahmedpur, Latur, M.S., IN
3 Department of Biology, College of Computer Science and I.t., Latur, M.S., IN
Source
International Journal of Plant Sciences, Vol 8, No 2 (2013), Pagination: 454-455Abstract
Biodiversity of diatoms from different aquatic habitats were studied extensively in India by several workers but very few workers have paid attention on biodiversity of diatoms from the Marathwada region. To full fill this lacuna, the present investigation was carried out by selecting various habitats from the Beed district of Marathwada region during January 2007 to December 2007. In the present study the author came across a total of 47 species under 16 genera belonged to Bacillariophyceae.Keywords
Biodiversity, Diatoms, Beed District
- Studies on Chemical Quality of Sandesh
Abstract Views :236 |
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Authors
Affiliations
1 Livestock Research Station (Dr. BSKKV), Nileli, Kudal, Sindhudurg (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vithyapeeth, Dapoli, Ratnagiri (M.S.), IN
1 Livestock Research Station (Dr. BSKKV), Nileli, Kudal, Sindhudurg (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vithyapeeth, Dapoli, Ratnagiri (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 34-40Abstract
India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day. Dairy in India has meant to our people since ancient days, milk production primary through the cow keeping and using the cow milk mainly for use of family and for religious rituals. Sandesh is the one of the most popular traditional milk products in Indian subcontinent. Pattern of milk production in India indicates that about 6 per cent of the milk produced is coagulated to produce Chhana. Out of this, about 80 per cent is used for manufacture of Sandesh. The efforts are made in the present investigation to add the value of Sandesh by incorporating the mango pulp @ 7.5 per cent, 15 per cent, 22.5 per cent and 30 per cent of weight of Chhana. The different physico-chemical properties were determined. It is concluded,the cow milk Chhana used for Sandesh preparation contained on an average 23.38 per cent fat, 45.37 per cent total solids, 17.33 per cent protein and 0.31 per cent acidity. Total solids content of Sandesh decreased significantly with increase in the level of mango pulp. The average values for control, 7.5, 15, 22.5 and 30 per cent levels of mango pulp were 75.27, 74.30, 73.31, 72.35 and 71.01 per cent total solids, respectively. With the increase in the level of mango pulp, there was significant decrease in fat content of Sandesh. protein content of Sandesh varied significantly with the values of 18.35, 17.89, 17.54, 17.21 and 16.89 per cent at control, 7.5, 15, 22.5 and 30 per cent level of mango pulp, respectively. With the increase in the level of mango pulp, there was significant decrease in protein content of Sandesh. Whereas With the increase in the level of mango pulp, there was significant increase in acidity of Sandesh.Keywords
Cow Milk, Chhana, Citric Acid, Mango Pulp.References
- A.O.A.C. (1970). Official method of analysis of the association of official analytical chemist. 11th Ed. Washington, D.C. 20044.
- Aneja, R.P. (1997). Traditional dairy delicacies.Dairy India, 5th Ed. : 379.
- Aneja, R.P., Mathure, B.N., Chandan, R.C. and Banarjee, A.K. (2002). Technology of Indian milk product. A Dairy India Publication, DELHI, INDIA.
- Bandyopadhay, Mahuya, Mukherjee, R.S., Rinuchakraboty and Raychoudhari, U. (2006). A survey on formulation and process technique of some special Indian traditional sweet. Indian Dairyman, 58 (5): 23.
- Bandyopadhay, P. (2006). Tecnological advancement on traditional Indian desiccated and heat-acid coagulated dairy product. Indian Dairyman, 58 (11): 59.
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- Dongale, Archana (2001). Preparation of Kalakand fortified with mango (Mangifera indica L.) pulp cv.ALPHONSO. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri,M.S. (INDIA).
- Dure-Patil, S.A. (1994). Studies on preparation of sandesh from cow milk, buffalo milk and mixed milk (CM + BM). M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar, M.S. (INDIA).
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- Kalalselvi, P. and Somasundaram, M. (2011). World wide dairy development-At A Glance. Indian J. Mktg., 41 (7): 43.
- Kote, D.P. (2008). Preparation of rasogolla blended with mango (Mangifera indica L.) pulp cv. ALPHONSO. M.Sc.(Ag.). Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Kumar, R.R. and Das, H. (2007). Performance evaluation of single screw vented extruder for production of Sandesh. J. Food Sci. Technol., 44(1) : 100.
- Lina Dubal (2009). Preparation of basundi blended with mango (Mangifera indica L.) pulp cv.ALPHONSO. M.Sc.(Ag.)Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Mane, A.B. (1999). Utilization of goat milk for preparation of Sandesh. M.Sc.(Ag.)Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Mane, J.R. (2006). Studies on manufacture of Chhana podo. M.Sc.(Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Mugdha, S. Savle (1989). Effect of milk coagulant on quality of Sandesh. M.Sc.(Ag.)Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Rajorhia, G.S. and Sen, D.C. (1988). Technology of Chhana, A review. Indian J. Dairy Sci., 41 (2) : 141.
- Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. Tata Mc Grew Hill Publication. Co.Ltd., NEW DELHI, INDIA.
- Singh, G.P. and Ray, T.K. (1977). Effect of milk coagulants on the quality of rasogollaand sandesh. J. Food Sci.Technol., 14 : 149.
- Sahu, J.H. and Das, H. (2007). Chhana manufacturing. Indian Dairy Association (IDA) Monograph, 003/TE/2007, New Dehli, India, pp. 1-20.
- Sahu, J.K. (2007). Process and machinery development for production of Sandesh- An Indian dairy product. Ph.D. Thesis, Indian Institute of Technology, KHARAGPUR, INDIA.
- Sahu, J.K. and Das, H. (2010). Rheological parameter of Khhanasugar mixture during the manufacture of Sandesh. IndianJ. Dairy Sci., 63 (1): 1-5.
- Sen, D.C. and Rajorhia, G.S. (1987). Sensory evaluation of Sandesh. Indian Dairyman, 39 (11): 535.
- Sen, D.C. and Rajorhia,G.S. (1991). Effect of replacement of cane sugar with corn syrup on sensory and chemical properties Sandesh. Indian J. Nutr. Dietet. ,28 : 309.
- Shelke, R.R., Khedkar, C.D. and Pande, S.P. (2002). Effect of acid value of chhana on quality ofRasogolla. Indian J. Dairy Sci., 55 (1): 51.
- Singh, G.P. and Ray, T.K. (1977). Effect of milk coagulants on the quality of rasogollaand sandesh. J. Food Sci.Technol., 14 : 149.
- Singh, N.G., Murthy, P.R.S. and Reddy, Y.K. and Reddy, V.P.N. (2006). Optimization of ingradient for production of milk sweetmeat Sandesh. Indian Dairyman, 59 (6): 359.
- Snedecor, W.G. and Cochran, G.W. (1994). Statistical methods, 8th Ed. The Iowa State University Press, Ames, Iowa.
- Studies on Sensory Characteristics of Sandesh by Incorporating with Mango Pulp (Mangifera indica L.) cv. ALPHONSO
Abstract Views :299 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 79-84Abstract
Sandesh is the one of the most popular traditional milk products in Indian subcontinent. Pattern of milk production in India indicates that about 6 per cent of the milk produced is coagulated to produce Chhana. Out of this, about 80 per cent is used for manufacture of Sandesh. The efforts are made in the present investigation to add the value of Sandesh by incorporating the mango pulp @ 7.5 per cent, 15 per cent, 22.5 per cent and 30 per cent of weight of Chhana. The different sesory characteristics were determined. It is concluded, the cow milk Chhana best for Sandesh preparation. Sensory characteristics i.e. colour and appearance, flavour, body and texture of Sandesh was done using hedonic rating scale then it is concluded that score increasing with addition of mango pulp upto 22.5 per cent level of mango pulp (T3) then decline significantly with increase in the level of mango pulp. From the results of present investigation it may be concluded that mango pulp could be successfully utilized for preparation of Sandesh. Addition of mango pulp in cow milk Sandesh improved sensory quality and acceptability of the product. For incorporation of Sandesh the optimum level of mango pulp found to be 22.5 per cent on the basis of weight of Chhana.Keywords
Cow Milk, Chhana, Sensory Evaluation, Mango Pulp, Statistical Analysis.References
- Amerine, M.A., Ponhorn, R.M. and Rossiser, R.B. (1965). Principle of sensory evaluation of food. American Press, LONDON, UNITED KINGDOM.
- Aneja, R.P. (1997). Traditional dairy delicacies. Dairy India, 5th Ed. pp. 379.
- Aneja, R.P., Mathure, B.N., Chandan, R.C. and Banarjee, A.K. (2002). Technology of Indian milk product. A Dairy India Publication, DELHI, INDIA.
- Bandyopadhay, P. (2006). Tecnological advancement on traditional Indian desiccated and heat-acid coagulated dairy product. Indian Dairyman, 58 (11): 59.
- De, S. (1980). Outlines of dairy technology, Oxford University, Press,NEW DELHI, INDIA.
- Dongale, Archana (2001). Preparation of kalakand fortified with mango (Mangifera indica L.) pulp cv. ALPHONSO.M.Sc.(Ag.) Thesis,Dr. Balasheb Savant KonkanKrishiVidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Kalalselvi, P. and Somasundaram, M. (2011). World wide dairy development-At a glance. Indian J. Mktg., 41 (7): 43.
- Kote, D.P. (2008). Preparation of rasogolla blended with mango (Mangifera indica L.) pulp cv. ALPHONSO. M.Sc.(Ag.) Thesis, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Mane, A.B. (1999). Utilization of goat milk for preparation of Sandesh. M.Sc.(Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Mane, J.R. (2006). Studies on manufacture of Chhana podo. M.Sc.(Ag.) Thesis, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Patel, J.S., Bhadania, A.G. and Boghra V.R. (2006). Chemical composition and sensory evaluation of sandesh manufacture in scraped surface heat exchanger (SSHE). J. Dairying Food &H.S., 25 (1): 28.
- Rajorhia, G.S. and Sen, D.C. (1988). Technology of Chhana, A review. Indian J. Dairy Sci., 41(2) :141.
- Rangaswamy, R. (2010). A textbook of Agriculture statistics, IInd Ed. New age International Publication.139pp.
- Sahu, J.H. and Das, H. (2007). Chhana manufacturing. Indian Dairy Association (IDA) Monograph, 003/TE/2007, New Dehli, India, 1-20pp.
- Sahu, J.K. (2007). Process and machinery development for production of Sandesh- An Indian dairy product. Ph.D. Thesis, Indian Institute of Technology Kharagpur, U.P. (INDIA).
- Sen, D.C. and Rajorhia,G.S.(1991a). Effect of replacement of cane sugar with corn syrup on sensory and chemical properties of sandesh. Indian J. Nutr. Dietet., 28 : 309.
- Sen, D.C. and Rajorhia, G.S. (1991b). Production of narampak Sandesh from buffalo milk. J. Food Sci.&Technol., 28(6):359.
- Sen, D.C. and Rajorhia, G.S. (1994). Role of saffron in improving storage quality of Sandesh. Indian J. Dairy Sci., 47(3):198.
- Shelke, R.R., Khedkar, C.D. and Pande, S.P. (2002). Effect of acid value of Chhana on quality of rasogolla. Indian J.Dairy Sci., 55 (1): 51.
- Singh, G.P. and Ray, T.K. (1977). Effect of milk coagulants on the quality of Chhana and Chhana whey. J. Food Sci. & Technol., 14 : 205.
- Singh, N.G., Murthy, P.R.S. and Reddy, Y.K. and Reddy, V.P.N. (2006). Optimization of ingradient for production of milk sweetmeat Sandesh. Indian Dairyman, 59 (6): 359.
- Snedecor, W.G. and Cochran, G.W. (1994). Statistical methods, 8th Ed. The Iowa State University Press, Ames, Iowa.
- Studies on Sensory Characteristics of Ginger (Zingiber officinale L.) Milk Shake
Abstract Views :253 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Rajmata Jijau Girls Hostel, College of Agriculture, Vasantrao Naik Marathwada Agriculture University, Parbhani (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN
3 Agriculture Technology School Killa-Roha, Raigad (M.S.), IN
4 Poonam Naik At Post Akeri Bhagevadi, Sindhudurg (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Rajmata Jijau Girls Hostel, College of Agriculture, Vasantrao Naik Marathwada Agriculture University, Parbhani (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN
3 Agriculture Technology School Killa-Roha, Raigad (M.S.), IN
4 Poonam Naik At Post Akeri Bhagevadi, Sindhudurg (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 103-107Abstract
India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day (Kalalselvi and Somasundaram, 2011). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research on studies on sensory characteristics ginger (Zingiber officinale L.) milk shake by addition of ginger juice control, 2.5 per cent, 5 per cent, 7.5 per cent, 10 per cent of milk (V/V) . Different sensory characteristics are done i.e. general apperance, flavaur, concestancy and overall aceptability. Most aceepted treatment found i.e. ginger juice 5 per cent of of milk (v/v).Keywords
Buffalo Milk, Ginger, Extraction of Ginger Juice, Sensory Characteristics, Milk Shake.References
- Buchman, D. D. (1980). Herbal medicine the natural way to get well and stay. Ist Ed.Pub. Gramercy Publ. Co. U.S. pp. 121.
- IS: 6273 Part-II (1983).Guide for sensory evaluation of foods. Indian standard Institution, Manak Bhavan, NEW DELHI, INDIA.
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- Kalalselvi, P. and Somasundaram, M. (2011). World wide dairy development-At A Glance. Indian J.Mktg., 41 (7): 43.
- Kashid,U.B, Sontakke, A.T. and Shinde, D.B.(2007). Manufacture of golden milk shake from cow milk blended with safflower milk. Department of Animal Husbandry and Dairying Marathwada Agricultural University Parbhani, M.S. (INDIA).
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