DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF CARROT KHEER
| dc.contributor.advisor | Dr. J. P. Prajapati | |
| dc.contributor.author | Sourabh S. Kale | |
| dc.date.accessioned | 2022-04-30T03:53:53Z | |
| dc.date.available | 2022-04-30T03:53:53Z | |
| dc.date.issued | 2020 | |
| dc.description.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. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810183997 | |
| dc.keywords | DEVELOPMENT, TECHNOLOGY, MANUFACTURE, CARROT KHEER | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.theme | DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF CARROT KHEER | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF CARROT KHEER | en_US |
| dc.type | Thesis | en_US |
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