EVALUATION OF KOKUM (GARCINIA INDICA) AS VALUE ADDED INGREDIENT IN WHEY BEVERAGE
| dc.contributor.advisor | Dr. S.V. PINTO | |
| dc.contributor.author | ANKAMANAL VEENA | |
| dc.date.accessioned | 2023-05-06T05:41:21Z | |
| dc.date.available | 2023-05-06T05:41:21Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | The present investigation involved evaluation of Kokum (Garcinia indica) as value added ingredient in whey beverage. The experiment was conducted in three phases. Phase I: Development of a tentative method for manufacturing of Kokum whey beverage (KWB); Phase II: Optimizing the TS level of reconstituted whey, level of sugar and level of Kokum syrup using Response Surface Methodology and Phase III: Evaluating the developed product for its physico-chemical properties, microbiological quality and assessing its shelf life. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810197076 | |
| dc.keywords | KOKUM, VALUE ADDED, INGREDIENT, WHEY BEVERAGE | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.theme | EVALUATION OF KOKUM (GARCINIA INDICA) AS VALUE ADDED INGREDIENT IN WHEY BEVERAGE | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | EVALUATION OF KOKUM (GARCINIA INDICA) AS VALUE ADDED INGREDIENT IN WHEY BEVERAGE | en_US |
| dc.type | Thesis | en_US |
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