UTILIZATION OF BLACK CARROT (Daucus carota spp. sativus) JUICE FOR PREPARATION OF FLAVOURED MILK.

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dc.contributor.advisorZinjarde, Dr. R. M.
dc.contributor.authorTAYDE, BHUSHAN MADHUKAR.
dc.date.accessioned2019-04-06T09:32:07Z
dc.date.available2019-04-06T09:32:07Z
dc.date.issued2018-06-30
dc.descriptionIn present study flavoured milk prepared with addition of 6 parts of black carrot juice (T4) scored highest marks for all sensory attributes, viz., colour and general appearance, taste and acceptability. The chemical composition of flavoured milk i.e. fat, protein and total solids was significantly decreased while acidity, solids not fat and ash percentage significantly increased with increased levels of black carrot juice.en_US
dc.description.abstractThe 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.en_US
dc.identifier.citationTAYDE, BHUSHAN MADHUKAR. (2018). Utilization of black carrot (Daucus carota spp. sativus) juice for preparation of flavoured milk. Department of animal husbandry and dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2018, print. xiii, 109p. (unpublished).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810100683
dc.keywordsBlack carrot, flavoured milk, cost of production, sensory evaluation.en_US
dc.language.isoenen_US
dc.pagesxiii, 109p.en_US
dc.publisherDr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.en_US
dc.research.problemThe present field experiment on “Utilization of black carrot (Daucus carota spp. sativus) juice for preparation of flavoured milk” was undertaken to find out the suitable level of black carrot juice in the preparation of flavoured milk, to study the sensory evaluation, to determine the physico-chemical properties and to calculate the cost structure of product.en_US
dc.subDairy Chemistryen_US
dc.subjectMilk, Milk Production, Skim milk, Cream, Dairy Equipment.en_US
dc.themeThe 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 treatments and five replications.en_US
dc.these.typeM.Scen_US
dc.titleUTILIZATION OF BLACK CARROT (Daucus carota spp. sativus) JUICE FOR PREPARATION OF FLAVOURED MILK.en_US
dc.typeThesisen_US
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In present study flavoured milk prepared with addition of 6 parts of black carrot juice (T4) scored highest marks for all sensory attributes, viz., colour and general appearance, taste and acceptability. The chemical composition of flavoured milk i.e. fat, protein and total solids was significantly decreased while acidity, solids not fat and ash percentage significantly increased with increased levels of black carrot juice.
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