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Narwade, S. G.
- Studies on Chemical Changes in Shrikhand Prepared from Safflower Milk
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Authors
Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 9, No 2 (2014), Pagination: 119-123Abstract
Shrikhand was prepared from buffalo milk blended with 50 per cent safflower milk and studied for chemical changes during storage. On an average the Shrikhand contained 8.56 per cent fat, 5.81 per cent protein, 43.74 per cent lactose, 0.72 per cent ash and 58.83 per cent total solids and 41.17 per cent moisture. The pH of Shrikhand stored at 10℃ was 4.2, 4.1, 3.9 and 3.7 while the acidity was 1.42, 1.58, 1.71 and 1.85 per cent, on day 14, 28, 42 and 56, respectively. The pH of Shrikhand stored at 30℃ was declined from 4.3 to 3.6 while acidity was increased from 1.32 to 1.74 per cent within 24 hours. The acceptable Shrikhand stored at 5℃ has pH 3.4 and acidity 1.83 per cent. The fat content of Shrikhand was decreased during storage. The decrease in fat content was more at higher temperature of storage. The free fatty acids (FFA) content of Shrikhand stored at 5℃ on day 14, 28, 42 and 56 was 2.81, 3.19, 3.74 and 4.54 μg/g, respectively. The increase in FFA of Shrikhand was faster at higher temperature of storage. The protolytic activity (release of tyrosine) was slower at low temperature and faster at higher temperature.Keywords
Chemical Changes, Safflower Milk, Shrikhand, Storage.- Effect of Walnut Powder Incorporation on Sensorial, Nutritional and Textural Quality Profile of Burfi
Abstract Views :208 |
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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