PROCESS OPTIMIZATION FOR MANUFACTURE OF READY-TO-RECONSTITUTE KHEER

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dc.contributor.advisorDr. S. V. PINTO
dc.contributor.authorHIRAL KUMAR MOHANLAL MODHA
dc.date.accessioned2018-01-02T05:16:56Z
dc.date.available2018-01-02T05:16:56Z
dc.date.issued2016
dc.description.abstractThe present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of RTR kheer. The study was divided into nine phases which involved: Selection of variety of rice from Gujarat region for kheer manufacture (Phase 1); Optimization of pre-cooking and drying protocol for selected rice variety (Phase 2); Standardization of Fat/SNF ratio of milk and level of sugar for preparation of pre-mix powder (Phase 3); Optimization of proportion of precooked and dried rice and milk solids (Phase 4); Optimization of level of flavouring in ready-to-reconstitute kheer (Phase 5); Analysis of ready-to-reconstitute kheer for its compositional, physico-chemical, sensory, functional and microbial properties (Phase 6); Evaluation of shelf-life of the standardized RTR kheer (Phase 7); Computation of cost of production of the developed RTR kheer (Phase 8) and Consumer preference study of RTR kheer (Phase 9).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810038621
dc.keywordsPROCESS OPTIMIZATION FOR MANUFACTURE OF READYTO- RECONSTITUTE KHEER, READYTO- RECONSTITUTE KHEER, KHEERen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemPROCESS OPTIMIZATION FOR MANUFACTURE OF READY-TO-RECONSTITUTE KHEERen_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectAnalysisen_US
dc.themePROCESS OPTIMIZATION FOR MANUFACTURE OF READY-TO-RECONSTITUTE KHEERen_US
dc.these.typePh.Den_US
dc.titlePROCESS OPTIMIZATION FOR MANUFACTURE OF READY-TO-RECONSTITUTE KHEERen_US
dc.typeThesisen_US
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