PROCESS STANDARDIZATION FOR THE MANUFACTURE OF KALAKAND USING AMLA POWDER AS ACIDULENT
| dc.contributor.advisor | Dr. H. G. Patel | |
| dc.contributor.author | DUKARE, SHARAD SITARAM | |
| dc.date.accessioned | 2017-02-28T08:32:55Z | |
| dc.date.available | 2017-02-28T08:32:55Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | The objective of the present experiment was to arrive at a method of manufacture for Kalakand on the basis of standardization for the process parameters such as fat percent of milk, Amla powder addition (g/l) and per cent of sugar addition. These rates were decided by using the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), an advanced statistical software programme named Design Expert 9.0.3.1 for planning and executing the experiment. In this study, varying levels of fat content in milk, Amla powder addition and sugar addition were chosen at 5 levels within a specified range of 4 to 8 per cent, 0.75 to 2.5 g/l and 4 to 8 per cent respectively. These ranges of parameters were fed into the statistical software programme and the software suggested 20 trials of different combinations of these parameters. All the 20 experimental samples were analyzed for their compositional attributes (per cent moisture, per cent fat, per cent protein content, per cent lactose, per cent sucrose, vitamin C (mg/100g) and ash content in per cent); physico-chemical properties ( acidity (per cent LA), pH, water activity (aw), Free Fatty Acid (μ eq/g), 5-Hydroxy Methyl Furfural (HMF) (μ moles/100g) and fiber(per cent); microbial count (Standard Plate count (cfu/g, log transformed), Yeast and Mold Count (cfu/g, log transformed) and Coliform Count (cfu/g, log transformed)); rheological characteristics (Stiffness (N/mm), Hardness (N), Cohesiveness, Chewiness (N), Adhesiveness (N mm) and Fracture force)); sensory attributes (Flavour (out of 45), Body and Texture (out of 35) and Colour and Appearance (out of 15)). | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810002944 | |
| dc.keywords | Kalakand, Amla powder, ACIDULENT, STANDARDIZATION, MANUFACTURE | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | AAU, Anand | en_US |
| dc.research.problem | PROCESS STANDARDIZATION FOR THE MANUFACTURE OF KALAKAND USING AMLA POWDER AS ACIDULENT | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.subject | dairy science, dairy technology | en_US |
| dc.subject | PROCESS | en_US |
| dc.theme | MANUFACTURE OF KALAKAND | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | PROCESS STANDARDIZATION FOR THE MANUFACTURE OF KALAKAND USING AMLA POWDER AS ACIDULENT | en_US |
| dc.type | Thesis | en_US |