Informatics Publishing Limited

Sonali Jadhav ¹, Bindu Singh ¹

Affiliations
1 AISSMS College of Hotel Management and Catering Technology, Pune, Maharashtra, IN

Abstract

Research in hospitality is in its nascent stage. A postgraduation degree in this field was started only a few years ago and currently very few hospitality professionals are involved in hospitality research. While a lot of research has been carried out in the food production area, mostly in convenience foods and molecular gastronomy, hospitality research in other areas is restricted to research carried out by the hospitality academicians. However research is now gaining ground, and Academic Institutions are encouraging their faculty to undertake research in hospitality. The objective of this research paper was to find out what are the factors that will motivate the faculty to undertake research. The findings show that the researchers are motivated to conduct research when resources are made available to them. Academic libraries that use the latest technology for provision of information through various services is the need of the hour. The electronic resources available play a prominent role in motivating faculty to conduct research. Apart from the resources required, research oriented culture is a major motivating factor to pursue research.

Keywords

Research, Motivating Factor, Electronic Resources, Research Culture.

Full Text

     

V. N. Patil ¹, R. M. Kadam ¹, Sonali Jadhav ¹, A. A. Hanmante ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), IN

Abstract

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.

Full Text

     

Sonali Jadhav ¹, R. M. Kadam ², V. N. Patil ³, P. S. Naik ⁴, S. V. Joshi ²

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

Abstract

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.

Full Text

     

Sudhir Kulkarni ¹, Sonali Jadhav ²

Affiliations
1 Research Scholar, Neville Wadia Institute of Management Studies & Research, Pune 411001, IN
2 Principal, AISSMS's College of Hotel Management & Catering Technology, Pune 411005, IN

Abstract

The novel Corona Virus (Covid-19) has already spread across the world. Many countries have suffered either two or three waves so far and it has created a lot of panic and problems in India too. It has created difficulties for each and every citizen in almost all the continents and countries worldwide. Apart from affecting the health of the citizens badly, it has created psychological, educational, financial, emotional, medical problems and uncertainty, fear of getting infected, loss of employment and even death in the minds of the people. The welfare and well-being of the human resource is of utmost importance for the industries. This conceptual research paper studies the change in pattern and practices of labour welfare measures post pandemic and suggests few important measures because taking care of employees' welfare is very important.

Keywords

Covid-19 Pandemic, Labour Welfare, Stress Due to Covid-19, Loss of Employment Due to Covid-19 Pandemic, Fear of Uncertainty.

Full Text