Browsing by Author "Ankur parmar"
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ThesisItem Open Access PERFORMANCE EVALUATION OF MECHANIZED SYSTEM FOR MANUFACTURE OF BEETROOT HALWA(Department of Dairy Engineering Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2019) Ankur parmar; Dr. C. S. BaladhiyaThe present study was under taken for process standardization and mechanization of Beetroot Halwa in Steam jacketed kettle. This study was carried out in four phase. The proportion of various ingredient required for the preparation of beetroot halwa was optimized using Response Surface Methodology (RSM). Suggested solution obtained for the preparation of halwa was 29.63% sugar, 7.92% ghee and 32.9% khoa of w/w beetroot shred. The results obtained from RSM analysis was also validated statistically by ‘t’ test. The average chemical composition of the optimized beetroot halwa manufactured in steam jacketed kettle was 21.06 % moisture content, 7.06 % protein, 12.68 % fat, 57.30 % carbohydrate and 1.88 % ash. The texture profile of optimized beetroot halwa was shown 7.16 N hardness, 0.09 cohesiveness, 0.97 N mm chewiness, 0.50 N mm adhesiveness and 0.65 N gumminess.