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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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Subject: Dairy Chemistry × Author: TAYDE, BHUSHAN MADHUKAR. × End date: 2018 × Start date: 2017 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    UTILIZATION OF BLACK CARROT (Daucus carota spp. sativus) JUICE FOR PREPARATION OF FLAVOURED MILK.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) TAYDE, BHUSHAN MADHUKAR.; Zinjarde, Dr. R. M.
    The present investigation entitled “Utilization of black carrot (Daucus carota spp sativus) juice for preparation of flavoured milk” was undertaken during 2017-2018. Flavoured milk was prepared using milk standardized to 3 per cent fat with constant level of sugar (8 per cent), cardamom (0.1%) and different levels of black carrot juice viz,100:0(T1), 98:2(T2), 96:4 (T3) and 94:6 (T4) with four treatment and five replication. The product was analyzed for chemical composition as well as for sensory attributes in completely randomized design. The cost of production was also calculated by considering the retail market prices of different ingredients used. The results showed that fat, total solids and protein were significantly decreased with the increase in level of black carrot juice inflavoured milk. The fat, total solids and protein content were decreased range from 3 to 2.83 per cent, 18.84 to 18.75 per cent and 3.39 to 3.20 per cent respectively. On the other hand, the acidity, SNF and ash percentage were significantly increased with the increase in the levels of black carrot juice. Acidity, SNF and ash increased range from 0.14 to 0.21 per cent, 15.84 to 15.92 per cent and 0.74 to 0.84 per cent respectively. The significantly highest scores for colour and general appearance (27.03 out of 30), taste (47.10 out of 50), acceptability (18.37 out of 20) and overall acceptability (92.05 out of 100) were obtained in flavoured milk containing 6 per cent of black carrot juice. The cost of flavoured milk increased with the increase in the levels of black carrot juice. It is inferred from the above results that acceptable quality flavoured milk can be produced by blending black carrot juice to the extent of 6 per cent with cost of production of Rs. 69.64/lit.