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Shegokar, S. R.
- Studies on Preparation of Low Fat, Sugar Free Mango Shrikhand
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1 Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
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Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 122-125Abstract
In present investigation attempt was made to study on preparation of low fat, sugar free mango shrikhand. For this purpose artificial sweetener sucralose with alphanso mango pulp was incorporated in buffalo skim milk chakka.Five treatments were design as base mix of 70 per cent skim milk chakka 30 per cent alphanso mango pulp added with 40 per cent cane sugar (T1), 3.0 per cent (T2), 6.0 per cent (T3), 9.0 per cent (T4) and 12.0 per cent (T5), respectively. It was found that, acceptability score of (T1), (T2), (T3), (T4) and (T5) treatments of mango shrikhand sample were obtained 91.96, 85.01, 95.09, 89.36 and 87.37, respectively. On an average fat, protein, acidity, total solids and moisture percentage of treatments (T1), (T2), (T3), (T4) and (T5) were 8.65, 5.73, 1.31, 63.47 and 36.53; 1.47, 10.26, 1.56, 36.52 and 63.48; 1.38, 9.99, 1.51, 38.50 and 61.50 ; 1.33, 9.69, 1.45, 40.35 and 59.65 ; 1.29, 9.31, 1.40, 41.78 and 58.22 per cent, respectively. The result of present study concluded that, skim milk chakka, mango pulp and artificial sweetener could successfully used for the preparation of low fat, sugar free mango shrikhand.Keywords
Low Fat, Sugar Free Mango Shrikhand, Skim Milk Chakka, Sucralose, Sensory Evaluation, Chemical Composition.
References
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- Baradale, P.S., Waghmare, P.P., Zanzad, D.M. and Khedkar, D.M. (1986). The preparation of shrikhand like product from skim milk chakka by fortifying with fruit pulp. Indian J. Dairy Sci., 39 : 480-483.
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- Grice, H.C. and Goldsmith, L.A. (2000). Sucralose an overview of the toxicity data. Food & Chem. Toxicol., 38 : S1-S6.
- Mehta, Meena (2013). Proximate analysis of branded shrikhand. J. Food Sci. & Technol., 1(2) : 9-12.
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- Vagdalkar, A.A., Chavan, 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.
- Studies on Physico-Chemical Properties of Gulabjamun Prepared from Cow Milk Khoa Blended with Wheat Bran
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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 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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- Effect of Formaldehyde Treated Concentrate, Urea and Soybean Meal on Feed Conversion Efficiency and Economics of Milk Production in Cows
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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 8, No 1 (2017), Pagination: 26-33Abstract
Present investigation entitled “effect of formaldehyde treated concentrate, urea and soybean meal on feed conversion and economics of milk production in cows.” was undertaken at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeet, Akola. Feeding of 1.5 per cent formaldehyde treated 70:30 sugras : SBM concentrate mixture with 2 per cent added urea diet to lactating cows (T3) was evaluated in relation to sugras untreated ration (T1). It was noticed that DCPI/kg milk yield was influenced by the feeding treatments being less by 7.23 and 10.84 per cent. The average DMI and TDNI intakes were 1.37 and 0.867, 1.77 and 0.851, 1.17 and 0.778, 1.23 and 0.810 and 1.17 and 0.772 kg/kg milk yield under T1, T2, T3, T4 and T5 groups, respectively, as a result the corresponding feed conversion efficiency emerged out as 73.14, 78.79, 83.73, 81.10 and 85.20 per cent, respectively, gross protein efficiency (GPE) was found comparatively more by approximately 7.33 to 7.92 per cent in T3 and T5 cows as compared to T1, T2 and T4 group cows, the values being 41.33, 40.74, 48.66, 42.98 and 48.36 per cent in T1, T2, T3, T4 and T5 groups, respectively. Moreover, similar trend was noticed in respect of net protein efficiency (NPE) under different treatments. The NPE values were 67.99, 62.66, 76.68, 66.26 and 76.94 per cent under T1, T2, T3, T4 and T5 groups, respectively. On an average daily feeding cost worked out as Rs.49, 50, 52, 42 and 43/cow in T1, T2, T3, T4 and T5 groups, respectively.Keywords
Formaldehyde, Sugras, Urea, Soybean Meal, DMI, DCP, Milk Yield, Feed Conversion Efficiency, Gross Protein Efficiency, Net Protein Efficiency, Economics.References
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- Compeneere, Sam De., Boever, Joha L. De, Vanacker, Jose, M. and Daniel, L. and De, Brabander (2010). Reducing nitrogen excretion and soybean meal use by feeding al lower rumen degradable protein balance and protected soybean meal to dairy cattle. Anim. Nutr., 64 (2): 85-97.
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- Preparation of Basundi from Buffalo Milk Blended with Custard Apple (Annona squamosa L.) Pulp
Abstract Views :199 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 112-116Abstract
In present investigation Basundi was prepared from buffalo milk blended with different levels of custard apple pulp as control with O% (T1), 5% (T2), 10% (T3), 15 (T4) and 20 (T5). The results revealed that, fat, protein, Ash and total solid contents were normally decreased while total sugar was increased with increase in levels of custard apple pulp. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.09, 7.53, 7.96, 7.19, and 6.92 for the treatment T1, T2, T3, T4 and T5, respectively. The treatment T3 scored significantly highest scores for flavour, colour and appearance, consistency and overall acceptability which were found superior amongst all the treatments. The custard apple pulp prepared from all combinations of buffalo milk basundi was found acceptable. The cost of production per kg of custard apple basundi was slightly increased with increase in rate of addition of custard apple pulp percentage. i.e. Rs. 98.18 (T1), Rs. 104.78 (T2), Rs. 110.83 (T3), Rs. 116.4 (T4) and Rs. 121.53 (T5).Keywords
Basundi, Buffalo Milk, Custard Apple, Chemical Analysis, Sensory Evaluation, Cost of Production.References
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- Naik, P.S. (2013). Preparation of basundi blended with jackfruit pulp. Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli.
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- Patel, H.G. and Upadhyay, K.G. (2001). Charactrization of basundi sold in selected cities of Gujarat. Indian J. Dairy Sci., 54 (6): 344-348.
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- Pathode, K.V. (2003). Effect of fat levels of milk on the quality of basundi. Thesis, Panjabrao Deshmukh Krishi Vidypeeth , Akola (M.S.) India
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- Studies on Sugar Free Shrikhand Prepared by using Stevia (Stevia rebaudiana Bertoni) Powder
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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: 211-216Abstract
The present investigation on studies on sugar free shrikhand prepared by using stevia (Stevia rebaudiana Bertoni) powder was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of stevia powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of stevia powder i.e. 0.5, 1.0, 1.5 and 2.0 per cent in treatment T2, T3,T4 and T5, respectively. From the investigation it was observed that, Treatment T4 (1.5% Stevia powder) secured highest overall acceptability score (95.99) over other treatments. In respect to chemical composition of shrikhand i.e. total solids, SNF and ash significantly increased with increase the level of stevia powder while fat, protein, moisture and titratable acidity were decreased with increased level of stevia powder in shrikhand preparation. Cost of production was increased with increased in the rate of addition of stevia powder. Though the cost of production is increased with addition of stevia powder, it can be compensated with the enjoyment of product taste for the diabetic patient who are prohibited for sugar.Keywords
Cow Milk, Chakka, Stevia, Shrikhand, Sensory Evaluation, Chemical Composition, Cost of Production.References
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- Phate, G. U. (2004). Preparation of shrikhand from cow milk by using probiotic cultures. M. Sc. (Ag.) Thesis, Mahatma Phule Krishi Vidhyapeeth, Rahuri, Maharashtra (India).
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