PREPERATION OF PANEER BLENDED WITH CURRY LEAVES (Murrya koenigii) ANDCUMIN (Cuminum cyminum) POWDER.
| dc.contributor.advisor | SHELKE, Dr. R. R. | |
| dc.contributor.author | KALE, SARIKA SAMADHAN. | |
| dc.date.accessioned | 2021-04-14T08:34:08Z | |
| dc.date.available | 2021-04-14T08:34:08Z | |
| dc.date.issued | 2020-11-25 | |
| dc.description | The present investigation entitled was undertaken during the year 2019-2020. The purpose of present investigation was to standardize the acceptable levels of spices, to study physic-chemical properties and to work out the production cost of paneer prepared by addition of curry leaves and cumin powder and their combinations in buffalo milk. | en_US |
| dc.description.abstract | The present investigation entitled “Preparation of paneer blended with curry leaves (Murrya koenigii) and cumin (Cuminum cyminum) powder” was carried out in the laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 with a view to utilize valuable, medicinal, nutritious curry leaves and cumin powder. The main objective of present investigation was to standardize the acceptable levels of spices, to study physic-chemical properties and to work out the production cost of paneer prepared by addition of curry leaves and cumin powder and their combinations in buffalo milk. Some of the silent findings emerged from the present investigation as summarized follows. The buffalo milk used for preparation of paneer contained 6.52 per cent fat, 3.88 per cent protein, 0.81 per cent ash, 15.40 per cent total solids, 84.45 per cent moisture and 0.139 per cent acidity. While in curry leaves contain 1.0, 6.1, 2.1, 4.2 and 1.13 fat, protein, total solids, ash and acidity respectively and in cumin contains protein 18 per cent, fat 22 per cent, ash 8 per cent, acidity 0.58 per cent and moisture 4 per cent. Paneer was prepared fron buffalo milk with addition of cumin and curry leaves and their combination at the rate of 0% curry leaves, cumin and their combinations in T1. 0.2% and 0.4% curry leaves powder in T2 and T3 respectively. Cumin powder at the rate of 0.2% and 0.4% respectively. In T6 combination of curry leaves powder and cumin powderat the rate of 0.2% each and in T7 combinations of curry leaves and cumin powder at the rate of 0.4% each. Curry leaves and cumin powder with 0.2 to 0.4 per cent level individually and in combination also was used as blending with buffalo milk for preparation of paneer, significantly affect moisture, ash content of paneer. fat and protein content in paneer decreased whereas ash and total solids content was increased individually and in combination also with increase in level of curry leaves powder, cumin powder from 0.2 to 0.4 per cent. The overall acceptability of paneer prepared from buffalo milk was acceptable in all respect but with addition of curry leaves and cumin powder in their combinations in proportion of 0.2 percent (T6) each was good quality and acceptable for value addition. Also 0.4 per cent curry leaves powder (T3) was also acceptable in quality and for value addition also. Regarding the cost of production of paneer was slightly increased i.e. Rs. 231.177 per kg (T1) to Rs. 237.977 (T7) per kg by addition of different levels of curry leaves powder, cumin powder and their combinations for preparation of paneer which can compensated with the flavour, medicinal and nutritional values of product. It can be concluded that blending of curry leaves and cumin powder in combination also individually was useful for manufacture of paneer having more acceptable quality. | en_US |
| dc.identifier.citation | KALE, SARIKA SAMADHAN, (2020). Preparation of paneer blended with curry leaves (Murrya koenigii) and cumin (Cuminum cyminum) powder. Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., M. Sc. 2020. Print. xiii, 90p. (Unpublished). | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810163476 | |
| dc.keywords | Dairy Science, Milk, Paneer, Murrya koeinigii, Cuminum cyminum, Chemical composition, Nutritional importance, Physico-chemical, Completely Randomised Design, Curry leaves, Cumin, Spices, Yield, Cost. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | xiii, 90p. | en_US |
| dc.publisher | Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra. | en_US |
| dc.research.problem | In the research the researcher has tried to standardize the different acceptable levels of curry leaves and cumin powder in paneer, Researcher has tried to determine the physio-chemical properties of paneer and Efforts were also made to estimate cost structure of paneer. | en_US |
| dc.sub | Dairy Science | en_US |
| dc.theme | The present research deals with the study of paneer prepared by incorporation of different levels of curry leaves and cumin powder. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | PREPERATION OF PANEER BLENDED WITH CURRY LEAVES (Murrya koenigii) ANDCUMIN (Cuminum cyminum) POWDER. | en_US |
| dc.type | Thesis | en_US |