Browsing by Author "Chandra, Ramesh"
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ThesisItem Open Access DEVELOPMENT AND NUTRITIONAL QUALITY EVALUATION OF WHEY BASED FRUIT BEVERAGES(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES ALLAHABAD- 211007 (U.P), INDIA, 2017) DEVI, LAISHRAM SUMOBALA; Chandra, RameshThe present study on “Development and Nutritional Quality Evaluation of Whey Based Fruit Beverages” consisting of five different whey and water levels (90:10, 80:20, 70:30, 60:40 & 50:50) and three different fruit juice levels ( 10%, 15% & 20% ), were used in the present experimental work. Sugar and citric acid level (10% and 0.2% respectively) were constant in all treatment combination. Fifteen treatments of Whey based Pineapple juice beverage, Whey based Orange juice beverage and Whey based Kiwi juice beverages were prepared and determined for Moisture%, Ash%, Protein%, Fat%, Carbohydrate%, Total Solid% Acidity% and pH value. Microbial evaluation (Yeast & mould and Bacterial count) were determined at ‘0’ day, ’15’ days and ‘30’ days. Sensory attributes of Colour & Appearance, Consistency, Flavour &Taste and overall acceptability were determined. The cost of the prepared beverage was also estimated. The treatment T3P3, T3O3 & T3K3 prepared by using whey : water (70:30) and 20% fruit juice was found to be more acceptable as compared to sample prepared by using different combination of whey, water and fruit juice, as it gave good Flavour & Taste and Overall acceptability. The highest average value of Flavour and Taste was obtained in the treatment T3P3 (7.66) followed by T3O3 (8.00) and T3K3 (9.00) and the highest average value of Overall acceptability was obtained in the treatment T3P3 (7.66) followed by T3O3 (8.66) and T3K3 (9.00). On the basis of microbiological analysis growth of bacteria was started on ‘15’ days and the number increased with time. From the observation we can conclude that the beverage kept in room temperature is safe for consumption for nearly fifteen days. However, we may need better sterilization conditions and procedure to further enhance its shelf life.ThesisItem Open Access Development and Quality Assessment of Cheese Spread Prepared by Using Paneer, Mozzarella and Cheddar Cheese(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, ALLAHABAD-211007, U. P (INDIA), 2017) Singh, Shanker Suwan; Chandra, RameshThis present study was conducted on the development and quality assessment of cheese spread prepared by using: paneer, mozzarella and cheddar cheese. In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Keeping in this view industries are forced to bring processed cheese spread in the market with acceptable sensory characteristics. Control (T0) was prepared by adding cheddar cheese, stabilizer(Sodium citrate), emulsifier(Glycerol monostearate), salt and required amount of water, to obtain more than 40% total solid and treatments was prepared with paneer, mozzarella and cheddar cheese in the ratio of T1(50:50:05,)T2(50:50:10),T3(50:50:15),T4(60:40:05),T5(60:40:10),T6(60:40:15),T7(70:30:05) ,T8(70:30:10),T9(70:30:15),T10(80:20:05),T11(80:20:10),T12(80:20:15),T13(90:10:05),T14(90: 10:10),T15(90:10:15) respectively with the addition of permitted emulsifier, stabilizer and salt and each treatment was processed at 60 ⁰C for 3-5 minutes. The different treatments and control sample were analyzed for physico-chemical analysis (Fat, Moisture, Protein, Carbohydrates and Ash, Total solid). The fat content was increasing from range 19.15%-19.39%(T1-T3),18.67%- 18.97%(T4-T6),18.19%-18.54%(T7-T9),17.70%-18.11%(T10-T12), and 17.22%-17.68% (T13- T15). The moisture content was decreasing from 58.38%-58.06%(T1-T3),58.33%-58.27%(T4- T6),58.23%-58.21%(T7-T9),58.16%-58.14%(T10-T12), and 58.06%-58.08% (T13-T15). The protein content was decreasing from 17.56%-17.39%(T1-T3),18.00%-17.78%(T4-T6),18.44%- 18.17%(T7-T9),18.89%-18.56%(T10-T12), and 19.34%-18.95% (T13-T15). Carbohydrate was decreasing from 2.82%-2.73%(T1-T3),2.93%-2.84%(T4-T6),3.07%-2.95%(T7-T9),3.19%- 3.07%(T10-T12), and 3.33%-3.18% (T13-T15). The Ash content was increasing from range2.09%-2.15%(T1-T3),2.07%2.14%(T4-T6),2.07%-2.13%(T7-T9),2.06%-2.12%(T10-T12), and 2.05%-2.11% (T13-T15). The total solid content was increasing from range 41.62%- 41.66%(T1-T3),41.67%-41.73%(T4-T6),41.77%-41.79%(T7-T9),41.84%-41.86%(T10-T12), and 41.94%-41.92%(T13-T15). The coli forms and yeast and mould test were negative. Sensory evaluation results indicated that all the cheese spread had high sensory ratings for all the selected attributes evaluated. Treatment T1 (50:50:05) resulted in the highest scores for color& appearance, flavor & taste, body & texture and overall acceptability. T1 was liked most by the sensory panelists in comparison to other treatments. Keywords:- Quality assessment, cheese spread, vegetarian cheeseThesisItem Open Access Development of Low-Fat Frozen Yoghurt with Incorporation of Different Fruits(Sam Higginbottom University of Agriculture, Technology And Sciences Deemed to be University, Allahabad, U.P., India, 2016) Singh, Kanchan; Chandra, RameshThe present study on “Development of low-fat frozen yoghurt with incorporation of different fruits” consisting of 36 treatment combinations from 3 fruit ratio (5%, 10% and 15%) , 3 fruit pulps (banana, lychee and mango) and 4 fat percentage (0.5%, 1%, 1.5% and 2%) with 12 % MSNF was carried out in the Warner College of Dairy Technology, SHUATS, Allahabad. The yoghurt was prepared as per under recommended standard procedure. The milk was standardized at 0.5%, 1%, 1.5% and 2% fat with 12 % MSNF and pasteurized at 850 C for 5 minutes followed by cooling at 42 to 430 C. The 2% of mixed culture (Streptococcus thermophilus & Lactobacillus bulgaricus) was inoculated in the standardized milk and kept for 3-4hrs for incubation at 420 C and ageing at 50 C for 3-4hrs. The 3 fruit pulps (banana, lychee and mango) in 3 fruit ratio (5%, 10% and 15%) were added to the sample yoghurt. The batch freezer was used to freeze the yoghurt at -3 to -50 C. The cup was used for packaging and hardening of yoghurt at -16 to -230 C. Physicochemical properties (moisture, total solids, protein, acidity, carbohydrate, ash,fat and pH) and rheological properties (index of viscosity) of the product (low-fat frozen yoghurt) were determined based on one day storage. Microbial evaluation (yeast & mould count and coliform count) and sensory evaluation (colour & appearance, body & texture, flavour & taste and overall acceptability) of low-fat frozen yoghurt were determined at 1st, 7th, 14th, 21st and 28th days of storage. The low-fat frozen yoghurt containing 15% lychee pulp (F2L3) was to be the best in comparison to other treatments in overall acceptability. Further the results of current study demonstrated that the addition of fruits in the yoghurt significantly improved the quality of frozen yoghurt.ThesisItem Open Access Development of Low-Fat Frozen Yoghurt with Incorporation of Different Fruits(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007 (U.P), INDIA, 2016) SINGH, KANCHAN; Chandra, RameshThe present study on “Development of low-fat frozen yoghurt with incorporation of different fruits” consisting of 36 treatment combinations from 3 fruit ratio (5%, 10% and 15%) , 3 fruit pulps (banana, lychee and mango) and 4 fat percentage (0.5%, 1%, 1.5% and 2%) with 12 % MSNF was carried out in the Warner College of Dairy Technology, SHUATS, Allahabad. The yoghurt was prepared as per under recommended standard procedure. The milk was standardized at 0.5%, 1%, 1.5% and 2% fat with 12 % MSNF and pasteurized at 850C for 5 minutes followed by cooling at 42 to 430C. The 2% of mixed culture (Streptococcus thermophilus & Lactobacillus bulgaricus) was inoculated in the standardized milk and kept for 3-4hrs for incubation at 420C and ageing at 50C for 3-4hrs. The 3 fruit pulps (banana, lychee and mango) in 3 fruit ratio (5%, 10% and 15%) were added to the sample yoghurt. The batch freezer was used to freeze the yoghurt at -3 to -50C. The cup was used for packaging and hardening of yoghurt at -16 to -230C. Physicochemical properties (moisture, total solids, protein, acidity, carbohydrate, ash,fat and pH) and rheological properties (index of viscosity) of the product (low-fat frozen yoghurt) were determined based on one day storage. Microbial evaluation (yeast & mould count and coliform count) and sensory evaluation (colour & appearance, body & texture, flavour & taste and overall acceptability) of low-fat frozen yoghurt were determined at 1st, 7th, 14th, 21st and 28th days of storage. The low-fat frozen yoghurt containing 15% lychee pulp (F2L3) was to be the best in comparison to other treatments in overall acceptability. Further the results of current study demonstrated that the addition of fruits in the yoghurt significantly improved the quality of frozen yoghurt.ThesisItem Open Access Effect of azolla (azolla pinnata) supplementation on growth and reproductive performance of alpine x beetal crossbred bucks.(ICAR-NDRI, Karnal, 2018) Gupta, Shailesh Kumar; Chandra, RameshThesisItem Unknown Effect of dietary zinc on vitamin A levels and alkaline phosphatase activity in blood sera of lambs(NANAJI DESHMUKH VITERINARY SCIENCE UNIVERSITY, JABALPUR, 1970) Chandra, Ramesh; Arora, Dr. S.P.Effect of dietary zinc on vitamin A levels and alkaline phosphatase activity in blood sera of lambsThesisItem Open Access Effect of Milking Temperament on Production Performance and Body Condition Score in Sahiwal Cows(NDRI, Karnal, 2016) Tamboli, Pooja; Chandra, RameshThesisItem Open Access Effect of Supplementary Feeding and GnRH Administration on Sexual Maturity in Winter Born Sahiwal Heifers(NDRI, Karnal, 2014) Narvariya, Devi Singh; Chandra, RameshThesisItem Open Access Evaluation And Characterisation Of Rice Germplasm(Orissa University of Agriculture and Technology;Bhubaneswar, 2005) Chandra, Ramesh; Mahapatra, K. C.ThesisItem Open Access Perfomance of Crossbred Goats by Replacing Concentrate with Azolla ( Azolla Pinnata)(NDRI, Karnal, 2017) Kumar, Nitin; Chandra, RameshThesisItem Open Access Performace of Crossbred Kids by Replacing Concentrate with Azolla (Azolla pinnata)(NDRI, Karnal, 2017) Gupta, Supriya; Chandra, RameshThesisItem Open Access Relative economic efficiency of different units of dairy demonstration(NDRI, KARNAL, 1987) Chandra, Ramesh; Bhatnagar, D SThesisItem Open Access STUDIES TO CHARACTERIZE PHYSIOLOGICAL, HEMATOLOGICAL, CELLULAR AND MOLECULAR CHANGES ASSOCIATED WITH THERMAL STRESS IN GIR, KARAN FRIES AND HOLSTEIN FRIESIAN CATTLE(ICAR-NDRI, Karnal, 2018) PATIAL, AJAY; Chandra, RameshThesisItem Open Access Supplementation of Polyherb-Mineral Mixture as mmunomodulator During Transition Period in Crossbred Cows(NDRI, Karnal, 2015) Kumari, Anjali; Chandra, Ramesh