UTILIZATION OF GINGER (Zingiber officinale) JUICE FOR PREPARATION OF FLAVOURED MILK.
| dc.contributor.advisor | Zinjarde, Dr. R. M. | |
| dc.contributor.author | RATHOD, PIRALAL BADDU. | |
| dc.date.accessioned | 2021-05-26T15:08:04Z | |
| dc.date.available | 2021-05-26T15:08:04Z | |
| dc.date.issued | 2019-07-22 | |
| dc.description | In present study flavoured milk prepared with addition of 4 parts of ginger juice (T4) scored highest marks for all sensory attributes, viz., flavour and taste, consistency, mouth feel and colour and appearance. The chemical composition of flavoured milk i.e. total solids, SNF, ash and acidity percentage of flavoured milk were increased with increase in level of ginger juice, while fat, protein, pH and moisture percentage were decreased with the increase in level of ginger juice. | en_US |
| dc.description.abstract | The present investigation entitled “Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk” was undertaken during the year 2018-2019. Milk was standardized to 3 per cent fat and the flavoured milk was prepared with different combinations of milk and ginger juice viz. 98:2 (T1), 96:4 (T2), 94:6 (T3) and 92:8 (T4) with four treatments and five replications in completely randomized design (CRD). The data observed that total solids, SNF, ash and acidity percentage of flavoured milk were increased with increase in level of ginger juice, while fat, protein, pH and moisture percentage were decreased with the increase in level of ginger juice. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) has 2.90 per cent fat, 11.50 per cent T.S., 8.59 per cent SNF, 0.15 per cent acidity, 3.31 per cent protein, 0.78 per cent ash, 6.71 value pH and 88.50 per cent moisture. Sensory evaluation carried out by the five judges, showed the different levels of ginger juice had a significant effect on sensory attributes such as flavour and taste, consistency, mouth feel, colour and appearance and overall acceptability of ginger flavoured milk. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) had secured the highest score (95.39). The cost of production of flavoured milk was increased with increasing level of ginger juice. The cost of production was lowest for treatment T1 with 2 parts of ginger juice level (Rs.72.33 per lit) while, the cost of production was highest for treatment T4 with 8 parts of ginger juice level (Rs.73.77 per lit). The flavoured milk prepared by blending with 4 parts ginger juice level i.e. (T2) costing Rs 72.82 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality flavoured milk can be prepared by using 4 parts of ginger juice and 96 parts of milk with 5 % sugar. | en_US |
| dc.identifier.citation | RATHOD, PIRALAL BADDU. (2019). Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk. Department of animal husbandry and dairy science, Nagpur. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xiii, 105p. (unpublished). | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810169290 | |
| dc.keywords | Ginger, flavoured milk, cost of production, sensory evaluation. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | xiii, 105p. | en_US |
| dc.publisher | Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra. | en_US |
| dc.research.problem | The present field experiment on “Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk” was undertaken to find out the suitable level of ginger juice in the preparation of flavoured milk, to study the sensory evaluation, to determine the physico-chemical properties and to calculate the cost structure of product. | en_US |
| dc.sub | Dairy Science | en_US |
| dc.subject | Milk, Milk Production, Skim milk, Cream, Dairy Equipment. | en_US |
| dc.theme | The present investigation entitled “Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk” was undertaken during 2018-2019 in Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur. Flavoured milk was prepared using milk standardized to 3 per cent fat with constant level of sugar (5 per cent) and different levels of ginger juice viz., 98:2 (T1), 96:4 (T2), 94:6 (T3) and 92:8 (T4) with four treatments and five replications. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | UTILIZATION OF GINGER (Zingiber officinale) JUICE FOR PREPARATION OF FLAVOURED MILK. | en_US |
| dc.type | Thesis | en_US |