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Singh, Manvendra
- Effect of Fat and Sugar on Sensory Quality of Shrikhand
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Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S. A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), IN
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S. A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 1 (2015), Pagination: 52-56Abstract
Shrikhand is a semi-soft, sweetish sour, whole milk product prepared from lactis fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus, produce a solid mass called chakka. This chakka is mixed with the required amount of sugar to yield Shrikhand. This is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F1), 5 per cent (F2) and 6 per cent (F3). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent (S1), 40 per cent (S2) and 50 per cent (S3) was added and then the Shrikhand was put in plastic cups and earthen pots. The experiment was laid in CRD with three replication. The impact of all treatment individually and their interaction was studied on sensory quality of Shrikhand. The results of present investigation useful information of productive utility. Fat (6 %) resulted in providing best flavour in Shrikhand and for sugar the treatment S2 scored the highest value. Among the various treatment combinations F3S2 resulted in excellent flavour of Shrikhand. The maximum score of body and texture was recorded for fat at 6 per cent, sugar 40 per cent level. F3S2 resulted in excellent body and texture score on 9 point hedonic scale. At 6 per cent fat and 40 per cent sugar levels exhibited better sweetness in Shrikhand. F3S2 resulted in excellent sweetness score on 9 point hedonic scale. For overall acceptability of Shrikhand the maximum levels of fat and sugar (F3×S2) showed best acceptability individually irrespective of plastic cup used.Keywords
Fat, Sugar, Shrikhand, Sensory Examination.
- Effect of Fat and Sugar Levels on Acidity and Total Solids of Shrikhand
Abstract Views :310 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S.A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, ALLAHABAD (U.P.), IN
1 Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, VARANASI (U.P.), IN
2 Department of Animal Husbandry and Dairying, C.S.A. University of Agriculture and Technology, KANPUR (U.P.), IN
3 Warner School of Food and Dairy Technology, ALLAHABAD (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 125-129Abstract
Shrikhand as a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus produce a solid mass called chakka.This chakka is mixed with the required amount of sugar to yield Shrikhand. The dish is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F<SUB>1</SUB>), 5 per cent (F<SUB>2</SUB>) and 6 per cent (F<SUB>3</SUB>). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent( S<SUB>1</SUB>),40 per cent (S<SUB>2</SUB>), 50 per cent( S<SUB>3</SUB>) was added and then the Shrikhand was put in plastic cups and earthen pots. The impact of all treatment individually and their interaction was studied on total solids and yield of Shrikhand. The results of present investigation yield useful information of productive utility for higher fat in Shrikhand the treatments F3xS2 showed better result. The highest amount of fat was evaluated in F3S2. Individually higher total solid content in Shrikhand was observed for the treatment 6 per cent fat and 40 per cent sugar level. The treatment F3xS2 result in maximum TS content of Shrikhand. On the basis of sensory and chemical examination of buffalo milk shrikhand, the maximum yield of shrikhand was noted in F<SUB>3</SUB>×S<SUB>3</SUB> sample followed by F<SUB>2</SUB>×S<SUB>2</SUB> and minimum yield of shrikhand was noted in F<SUB>1</SUB>×S<SUB>1</SUB> sample.Keywords
Fat, Sugar, Shrikhand, Sensory and Chemical Examination.References
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- Personal D2H Experience through Web Semantic Services
Abstract Views :98 |
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Authors
Affiliations
1 Babu Banarasi Das University, Department of Computer Science, IN
1 Babu Banarasi Das University, Department of Computer Science, IN
Source
International Journal of Scientific Engineering and Technology, Vol 3, No 4 (2014), Pagination: 426-427Abstract
Today D2H services have become an integral part of our everyday life. Countries across the world have announced for their citizens to compulsorily adopt it which has drastically reduced the cable TV system. There is cutthroat competition in the market for D2H service providers. Today when customer satisfaction is key to the success of your business, technology which can help in enhancing the quality of D2H services provided to the customer and can provide better and more interactive interface to the customer will definitely boost up the business of any service provider. Web semantics is such an emerging web services technology which can really bring about a drastic improvement in D2H services experience of the customer as well the service provider. With the increase in the number of services it is highly complex to manage them, being able to understand the customer preferences. Whereas much of the work in Semantic web Services discovery concentrated on the functionalities of the services, contextual information, personal preferences and more generally personalisation are more challenging areas in the Semantic computing arena. Today understanding customer preferences and providing her the preferred services anytime anywhere is the mantra to success for any Service provider. To illustrate our requirements , in this position we cite one of several use cases that is based on some earlier work in the field of Web Services selection which aims at leveraging Semantic web services for D2H applications. The use cases are based on our work on D2HOnt - a Semantic toolbox to explore D2H user centred services on the semantic web . Our vision is to take full advantage of future complex service offerings on limited client devices and to handle the need for personalised service discovery in D2H environments.Keywords
D2H, Ontology, Intuitively.Full Text