DEVELOPMENT OF TECHNOLOGY TO PREPARE CHHANA BASED CAKE USING GHEE RESIDUE AND WHEY PROTEIN CONCENTRATE

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dc.contributor.advisorDr. J. P. Prajapati
dc.contributor.authorDHINALKUMAR H. PATEL
dc.date.accessioned2022-05-05T04:21:54Z
dc.date.available2022-05-05T04:21:54Z
dc.date.issued2020
dc.description.abstractThe present investigation was planned and conducted to develop a technology for the manufacture of a Chhana based cake using ghee residue and whey protein concentrate. The study was undertaken in six phases which involved: Optimization of level of ghee residue, WPC and maida on basis of chhana (Phase I); Optimization of time-temperature combination for baking (Phase II); Analyzing the developed product for its composition, physico-chemical, rheological, sensory and microbiological quality (Phase III); Assessing the shelf-life of the developed Chhana based cake (Phase IV); Evaluating the cost of the developed chhana based cake (Phase V); and Evaluating the consumer acceptability of the chhana based cake (Phase VI).en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184227
dc.keywordsTECHNOLOGY, PREPARE, CHHANA BASED, CAKE, GHEE, WHEY PROTEIN ,CONCENTRATEen_US
dc.language.isoEnglishen_US
dc.publisherDEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Technologyen_US
dc.themeDEVELOPMENT OF TECHNOLOGY TO PREPARE CHHANA BASED CAKE USING GHEE RESIDUE AND WHEY PROTEIN CONCENTRATEen_US
dc.these.typePh.Den_US
dc.titleDEVELOPMENT OF TECHNOLOGY TO PREPARE CHHANA BASED CAKE USING GHEE RESIDUE AND WHEY PROTEIN CONCENTRATEen_US
dc.typeThesisen_US
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