Browsing by Author "SWATI GUPTA"
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ThesisItem Open Access STANDARDIZATION OF KAPOORKAND PREPARATION AND STUDY OF SHELF LIFE(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2007-04) SWATI GUPTA; KONDAL REDDY, K(MAJOR); SUDHAKAR REDDY, K; DHANALAKSHMI, KABSTRACT: Kapoorkand or bottlegourd burfi is a traditional and popular milk product of certain parts of North India and prepared by incorporation of bottlegourd in milk. The present investigation was undertaken to standardize the preparation of kapoorkand and study the shelf life at room and refrigeration temperatures. Standardization of kapoorkand preparation was carried out by using two levels of milk to bottlegourd i.e. 60 : 40 and 70 : 30 and two levels of sugar i.e. 12 and 16 per cent. Kapoorkand prepared with 70 : 30 milk to bottlegourd ratio resulted in significantly lower product yield and moisture content in the product. However such Kapoorkand had higher fat, protein and TBA values compared to kapoorkand prepared with 60 : 40 milk to bottlegourd ratio. Kapoorkand prepared with 12 per cent sugar resulted in lower product yield with higher moisture, fat, protein, titratable acidity and TBA values compared to the ones prepared with 16 per cent sugar. Kapoorkand prepared by using 70 : 30 milk to bottlegourd ratio and 12 per cent sugar registered highest scores for all the sensory attributes. Shelf life of kapoorkand was studied both at room and refiigeration temperatures in wax coated butter paper and packaged in cardboard boxes. A gradual decrease in moisture percentage and increase in titratable acidity and TBA values were observed in all formulations of kapoorkand when stored at room and refrigeration temperature. The study also revealed a gradual decrease in sensory scores of all eating quality attributes in all types of kapoorkand both at room and refkigeration temperatures. However, these storage changes were faster at room temperature than at refrigeration temperature. The increase in total bacterial count and yeast and mould count was comparatively rapid at room temperature than at refrigeration temperature of storage. At room and refrigeration temperature of storage, the shelf life of kapoorkand was 6 and 28 days for 60 : 40 milk to bottlegourd ratio with 12 per cent sugar, 12 and 56 days for 60 : 40 milk to bottlegourd ratio with 16 per cent sugar, 15 and 56 days for 70 : 30 milk to bottlegourd ratio with 12 per cent sugar and 18 and 56 days for 70:30 milk to bottlegourd ratio with 16 per cent sugar respectively.ThesisItem Open Access STANDARDIZATION OF KAPOORKAND PREPARATION AND STUDY OF SHELF LIFE(ANGRAU, 2007-04-26) SWATI GUPTA; Dr. K. KONDAL REDDY