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Hashmi, Syed Imran
- Effect of Goat Milk Fortification on Chemical, Microbial and Sensorial Quality Characteristics Of Paneer
Abstract Views :406 |
PDF Views:2
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 131-135Abstract
The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer. Different proportions of goat milk (viz., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.Keywords
Paneer, Goat Milk Incorporation, Nutritional Quality, Microbial Quality.References
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- Biradar, G.S., Gujar, S.K., Dande, K.G. and Gaikwad, S.M. (2012). Studies on the physico-chemical quality of Paneer (Indian cheese) prepared from blends of soy milk and buffalo milk. J. Ani. Prod. Adv., 2(3) : 142-145.
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- Haenlein, G.F.W. and Caccese, R. (1984). Goat milk versus cow milk. In: Haenlein, G.F.W., Ace, D.L. (Ed.), Extension Goat Handbook. USDA Publ., Washington, DC, p 1, E-1
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- Khan, S.U., Pal, M.A., Malik, A.H. and Sofi, A.H. (2012). Process optimization for Paneer production from milk powder. Internat. J. Food Nutr. & Safety, 2(2) : 62-71.
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- FAO ATAT (2012). http: faostat.fao.org/default.aspx. as visited on 01/01/2014.
- Effect of Walnut Powder Incorporation on Sensorial, Nutritional and Textural Quality Profile of Burfi
Abstract Views :208 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 9, No 2 (2014), Pagination: 129-133Abstract
In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.Keywords
Burfi, Walnut Powder, Nutritional Composition, Sensorial Evaluation, Textural Quality.- Textural Quality Profile of Goat Milk fortified Paneer
Abstract Views :161 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN