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Jadhav, Sonali
- Impact of Available Resources for Hospitality Research on the Motivational Levels of Faculty to Pursue Research
Abstract Views :161 |
PDF Views:0
Authors
Sonali Jadhav
1,
Bindu Singh
1
Affiliations
1 AISSMS College of Hotel Management and Catering Technology, Pune, Maharashtra, IN
1 AISSMS College of Hotel Management and Catering Technology, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 1, No 2 (2015), Pagination: 16-22Abstract
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.- Studies on Sensory Characteristics of Sandesh by Incorporating with Mango Pulp (Mangifera indica L.) cv. ALPHONSO
Abstract Views :299 |
PDF Views:1
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
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- 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).
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- 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.
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- 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.
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- 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.
- IS:6273 part-III (1983). Guide for sensory evaluation of foods. Statistical analysis of data.Ranking and scoring tests.Indian standards Institution, Manik Bhavan, NEW DELHI, INDIA.
- 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).
- Patel, S., Prasanth, S., Choudhary, P.L. and Shau, C. (2007). Techno-economic feasibility of whey based mango herbal (Ginger) beverage. Indian J. Dairy Sci, 60 (3): 149-155.
- Pinto, S., Jana, A.H. and Solanky, M.J. (2004). Ginger juice based herbal ice cream and its physico chemical and sensory characteristics. Indian J. Dairy Sci., 57 (5) : 315-319.
- Reema, Raj., Sahoo, J., Karwasra, R.K. and Hooda, S. (2005). Ginger extract and quality of meat products .A review. J. Food Sci. Technol., 42 (4) : 289-292.
- Sharma, A.K. and Gupta, S.K. (1978), Manufacture of milk shake. Indian Dairyman, 30 (80): 587.
- Shukla, F.C., Sharma, A. and Singh, B. (2003). Studies on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk. Internat. J. Dairy Technol., 56 (4): 243-246.
- Singh, R. (2006). Characteristics and technology of traditional Indian cultured dairy products. Indian Dairyman, 58 (11) : 49-55.
- Labour Welfare in Indian Industries Post Pandemic
Abstract Views :212 |
PDF Views:97
Authors
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
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