PROCESS STANDARDIZATION FOR MANUFACTURE OF HALWASAN

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dc.contributor.advisorDr. P. S. Prajapati
dc.contributor.authorCHAUDHARI APURVA HARIBHAI
dc.date.accessioned2017-05-04T09:20:50Z
dc.date.available2017-05-04T09:20:50Z
dc.date.issued2011
dc.description.abstractAn attempt is made to standardize the technology of Halwasan manufacture, using different technological parameters. Various attributes of the product were studied and on the basis of the outcome of the study, the technology for manufacture of Halwasan is developed. The objective of the present investigation was to arrive at a recipe for Halwasan to standardize the process parameters such fat/ solids-not-fat (SNF) ratio, rate of fada addition, rate of sugar addition and temperature of heat treatment of its manufacture amenable to industrial application. The mean values generated from the analyses of duplicate samples of Halwasan, obtained in four replications were subjected to statistical analysis using completely randomized design. All the samples manufactured were subjected to compositional, physico-chemical, textural, microbiological and sensory attributes evaluation. The attributes were also subjected to correlation coefficient studies for knowing possible relationship among the parameters. The progressive increase in fat: SNF ratio of standardized milk from 0.44 to 0.66, theen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810010543
dc.keywordsPROCESS STANDARDIZATION FOR MANUFACTURE, PROCESS STANDARDIZATION , HALWASANen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemPROCESS STANDARDIZATION FOR MANUFACTURE OF HALWASANen_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectStandardizationen_US
dc.themeHALWASANen_US
dc.these.typeM.Sc
dc.titlePROCESS STANDARDIZATION FOR MANUFACTURE OF HALWASANen_US
dc.typeThesisen_US
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