The Asian Journal of Animal Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Sensory Quality of Kheerprepared by using Aromatic Varieties of Rice


Affiliations
1 Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), India
2 Krishi Vigyan Kendra, Sonapur, Gadchiroli (M.S.), India
     

   Subscribe/Renew Journal


Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer.Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.

Keywords

Milk, Aromatic Rice, Kheer.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Aneja, R.P., Mathur, B.N., Chauhan,R.C. and A.K. Banerjee(2002). Technology of Indian milk products.Ist Ed. A Dairy Indian Publication, Delhi, India, pp.29.

  • Chapake, J.S., Goel, B.K., Uprit, S., Asgar and Singh, K.C.P.(2005). Studies on suitability of some Chhattisgarh aromatic varieties of rice and millet sawan barnyard millet for preparation of Kheer.Indian Dairyman, 55(3).

  • Nelson, J. A. and Trout, G. M. (1964).Judging of dairy products, (4th Ed). The Olsen Publishing Co., Milwaukee, Wis., 439 pp.

  • Patil, R.V., Sawant, P.J., Sawant, D.N. and Todkar, S.R.(2015). Physico-chemical analysis and sensory evaluation of burfi enriched with dried date. J. Anim. Res., 5(1): 131-134.

  • Thompkinson, D.K.(1995). Dairy Industry in India – A Scenario. Indian Food Industry, 14(2): 18-20.


Abstract Views: 225

PDF Views: 0




  • Sensory Quality of Kheerprepared by using Aromatic Varieties of Rice

Abstract Views: 225  |  PDF Views: 0

Authors

D. M. Choudhari
Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), India
V. S. Kadam
Krishi Vigyan Kendra, Sonapur, Gadchiroli (M.S.), India

Abstract


Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer.Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.

Keywords


Milk, Aromatic Rice, Kheer.

References