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Thesis
2018-04-12
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (J&K)

The present study was undertaken to develop designer chhana delights enriched with protein, which make it a potential food supplement for adults and children. The product was optimized initially for cooking time of 10 minutes in sugar syrup concentration of 50ยบ Brix by adding milk powder at 5% level. Effect of different levels of mango powder (MP), grape powder (GP...

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Thesis
2021-10-29
Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)

Livestock Products especially dairy products need special preservation and packaging system to combat spoilage. To tackle the concerns with traditional dairy products, novel packaging technologies with antioxidant and antibacterial properties are needed to improve storage quality. The shelf life of Kaladi (a traditional product of Jammu & Kashmir) can be successful...

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Thesis
Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)

The objective of present study was to develop functional kulfi with the incorporation of optimum level of fig powder that was packaged in developed bioactive biodegradable carrageenan based films containing Aloe vera extract. Three different levels of fig powder viz. T1: 2%, T2: 3%, T3:4% were compared with control and 3% level of incorporation was selected on the ...

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Thesis
2020-11-09
Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)

The present study was undertaken to evaluate the quality attributes of Meat khokha. Optimization of basic formulation and processing conditions were done for preparation of Khokha. On the basis of preliminary trials, two flour viz. Moth flour and Bengal gram flour were optimized for preparation of khokha. Three different combination of these two flours were taken v...

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Manpreet Kaur, PhD, J-13-D-66-V.pdf.jpg
Thesis
2017
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

Composite meat chocolate, a novel product with enhanced nutritional quality was developed by using animal fat as vegetable fat replacer and then replacing a part of milk chocolate with dehydrated ground chicken meat. Calcium lactate as calcium supplement was added to the developed composite meat chocolate. In first experiment four samples of milk chocolate were pre...

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