Refine your search
Co-Authors
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Chaudhary, Seema
- Correlation Studies on Feeding of Sunflower Heads Straw Based Complete Feed to Crossbred Calves
Abstract Views :284 |
PDF Views:0
Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi VIdyapeeth, Akola M.S., IN
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi VIdyapeeth, Akola M.S., IN
Source
The Asian Journal of Animal Science, Vol 8, No 2 (2013), Pagination: 121-124Abstract
Sixteen crossbred calves were selected on the basis of nearness in body weight and age from the herd. These crossbred calves were grouped into four for feeding different trials as complete feeds with wheat straw 50 per cent (T1 ), sunflower heads straw 50 per cent (T2 ), sunflower heads straw 30% +subabul meal 20 per cent (T3) and sunflower head straw 25% + wheat straw 25 per cent (T4). The correlation studies clearly demonstrated that significantly positive association between maximum ambient temperature and feed / water intake as well as negative significant relationship was recorded between feed / water intake and relative humidity levels. In contrast correlation coefficient values of feed intake with relative humidity were negative and significant.Keywords
Wheat Straw, Sunflower Head Straw, Subabhul, Feed Intake, Dry Matter Intake, Growth Performance
- Effects of Ground Water Arsenic on the Testes of Albino Rats
Abstract Views :314 |
PDF Views:127
Authors
Affiliations
1 Department of Zoology, School of Life Sciences, Khandari Campus, Dr.Bhim Rao Ambedkar University, Agra-282002, IN
1 Department of Zoology, School of Life Sciences, Khandari Campus, Dr.Bhim Rao Ambedkar University, Agra-282002, IN
Source
Journal of Ecophysiology and Occupational Health, Vol 11, No 1-2 (2011), Pagination: 33-38Abstract
Arsenic may cause variation in tissues which affect histopathology of reproductive organs. The aim was to investigate the morphological and anatomical changes in structure of testis. In the present study, twenty male albino rats divided into four groups of five rats each. Distilled water and arsenic water were administrated orally to control and experimental groups for 7, 14, and 21 days respectively. The body weight, organ weight, sperm count, sperm motility and sperm sluggish motility were decreased significantly compared with control. The histopathological observations of testes after 7, 14 and 21 days of ground water arsenic treatment of rat showed some predominant change in the structure of testis. There are atrophic changes in testis due to degenerative changes in spermatogenic and leydig cells. The above results confirm the toxic effect of arsenic in testis of albino rats.Keywords
Arsenic, Organ Weight, Sperm Count, Sperm Motility and Sperm Sluggish.Full Text
- Studies on Effect of Value Addition in Whey Potato Fermented Products
Abstract Views :200 |
PDF Views:0
Authors
Affiliations
1 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
1 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 101-104Abstract
The three different types of whey viz., Paneer, Chakka and channa were utilized as base material for preparation of whey-potato fermented product. This product was prepared by adjustment of pH of whey at 6.4, addition of potato (nearly 30%) to the level of milk solids (12.69%), fermentation with LF-40 starter culture (2%), by incubating at 30±1°C for 12 hr, sweetening with 5 per cent sugar, packaging in cups and store at 5-7°C, be adopted. Channa whey system (T2) produced organolepticaly superior product but samples T4 (Equal quantity of three whey) and T0 (Plain lassi) were also comparable to them. The addition of vanilla (essence) @ 0.06 ml and pista (colour)@0.03 ml per 100 ml of whey potato fermented product had more acceptability as compared to without addition of them. Considerable increase in the sensory score (8.30±0.12) was observed due to preparation of Kadhi prepared from whey potato fermented product. Consumers appreciated the plain whey potato fermented product with remark of "very good to excellent".Keywords
Whey, Value Addition, Consumer Appraisals.References
- Gupta, S.K. (1976). Sensory evaluation of food. Indian Dairyman, 28(7):203-205.
- Gupta, V.K. (2008). Over view of production, processing and utilization of dairy by products. Course Compendium: Technological advances in the utilization of dairy Products.15-16, Dec.2008 NDRI, Karnal, India. pp. 1-7.
- Mann, E.J. (1986). Whey utilization. Dairy. Indus. Inter., 51(4):7-8.
- Nair, D.E. and Thompkinson, D.K. (2007). Whey and its important. J. Food Sci. Technol., 44 (2):98-102
- IS:6273 (Part II) 1971. Guide for sensory evaluation of foods. Method of evaluation cards. Bureau of Indian Standards, Manak Bhavan, New Delhi.
- Preparation of Kulfi with Incorporation of Mango Pulp
Abstract Views :371 |
PDF Views:0
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Sciences, College of Agriculture (Dr. P.D.K.V.), Nagpur (M.S.), IN
1 Department of Animal Husbandry and Dairy Sciences, College of Agriculture (Dr. P.D.K.V.), Nagpur (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 165-169Abstract
The good quality Kulfi mix prepared with 37 per cent of milk (4.5% fat and 8.5 % SNF), 30 per cent cream (35.5 % fat and 5.5% SNF), 6 per cent skim milk powder, (0.5 % fat and 99 % SNF), 15 per cent sugar, 0.5 per cent stabilizer (gelatin). Overall acceptability of Kulfi prepared with 15 per cent mango pulp was significantly superior and more acceptable than other treatments. The chemical composition showed that in term of percentage fat, protein and total solids decreased while acidity increased with increasing mango pulp. In respect of physical properties, melting time of mango Kulfi increased and hardeness of Kulfi decreased with increasing level of mango pulp.Keywords
Kulfi, Mango Pulp, Sensory Attributes, Chemical Analysis.References
- Arbuckle, W.S. (1986). Ice-cream IV. Ed. The AVI Pub. Co., NEW YORK, U.S.A.
- Bansode, S.C. (1999). Utilization of Taro tuber powder as partial replacement of milk SNF in the manufacture of ice cream. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri,M.S. (INDIA).
- BIS (1971). IS 6273, PART-II. Guide for sensory evaluation of foods. Method and evaluation cards. Bureau of Indian Standards, Manak Bhavan, DELHI (INDIA).
- Chauahan, S.K., Lal, B.B. and Joshi, V.K. (1998). Development of protein rich mango beverage. J. Food. Sci. Technol., 35(6): 521-523.
- Gaikwad, R.P. (2001). Incorporation of Karonda (Carissa carandas Lam) pulp in ice cream. M.Sc. (Ag.) Thesis, Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri,M.S. ( INDIA).
- Ghosh, J. and Rajorhia, G.S. (1992). Process development for the manufacture of instant Kulfi mix powder. Annual Report NDRI, Karnal. pp. 66.
- Gupta, S.K. (1976). Sensory evaluation of foods. Indian Dairyman, 28(7): 293-295.
- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for agricultural workers. Indian Council of Agriculture Research, New Delhi, 4th Ed. pp. 381.
- Pawar, J.J. (2001). Incorporation of jamun (Syzygium cumini skeels) juice in ice-cream. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Vesvikar, S.S. (1999). Preparation of ice cream fortified with jack fruit (Atrocarpus heteropyllus L.) pulp. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli, Ratnagiri,M.S. (INDIA).
- Yerriswamy, K., Atmaram, K., Natrajan, A.M. and Anatakrishnan, C.P. (1985). Preparation of sterilizedKulfi mix. Dairy Sci. Abst., 47(3) : 140, 1202.