DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF CARROT KHEER
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Date
2020
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Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand
Abstract
The present investigation involved preparation of kheer by optimizing the rate of addition of carrot, i.e. 8.0 %, 10 % and 12 % and the ratio of the concentration of milk, i.e. 1.6, 1.8 and 2.0. The product optimization was done by studying its compositional, Physico-chemical, microbial and sensory attributes. The shelf life of optimized kheer was estimated by evaluating changes in Physico-chemical, sensory and microbial parameters during storage at refrigerated temperature. Based on preliminary trial 6 % sugar and 0.05 %, cardamom powder was added for flavouring the carrot kheer.