UTILIZATION OF MORINGA (Moringa oleifera ) LEAVES POWDER FOR PREPARATION OF COW MILK LASSI.
| dc.contributor.advisor | Zinjarde, Dr. R. M. | |
| dc.contributor.author | YEOTKAR, KU. POOJA PRAKASHRAO. | |
| dc.date.accessioned | 2021-05-26T15:13:19Z | |
| dc.date.available | 2021-05-26T15:13:19Z | |
| dc.date.issued | 2019-08-09 | |
| dc.description | In present study lassi prepared with addition of 4 percent of moringa leaves powder (T3) scored highest marks for all sensory attributes, viz. flavour, body and texture, colour and appearance and acidity as compared to lassi with addition of moringa leaves powder in proportion of 100:0 (T1), 98:2 (T2), 96:4 (T3), 94:6 (T4), 92:8 (T5).The chemical composition of moringa leaves powder lassi i.e. protein, total solids and ash was significantly increased, fat and moisture percentage decreased with increased levels of moringa leaves powder while Ph and acidity were non significant. The cost of lassi increased with the increase in the levels of moringa leaves powder. The cost of most acceptable treatment prepared with addition of 4 percent moringa leaves powder (T3) was Rs. 68.01 per kg. | en_US |
| dc.description.abstract | The present investigation entitled “Utilization of Moringa (Moringa oleifera) leaves powder for the preparation of cow milk lassi” was undertaken during the year 2018-2019. The lassi prepared in the proportion of 100:0 (T1), 98:2 (T2), 96:4 (T3), 94:6 (T4) and 92:8 (T5) dahi to moringa leaves powder were laid out with five treatments and four replications in completely randomized design (CRD). The data obtained after evaluation of sensory characteristics like flavour, body and texture, colour and appearance, acidity and overall acceptability. Chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi were determined.The lassi prepared by blending with 4 per cent moringa leaves powder (T3) had highest score for flavour (40.50 out of 45), body and texture (33.50 out of 35), colour and appearance (8.30 out of 10) . The overall acceptability of lassi (T3) had the highest score (8.50 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment.The lassi prepared with addition of 4 per cent of moringa leaves powder contained 3.70 fat, 4.25 protein, 14.81 total solids,85.19 moisture, 0.90 ash, 0.60 per cent acidity and 4.76 pH.The lassi prepared with 4 per cent of moringa leaves powder in treatment T3 was Rs. 68.01 per kg which was superiorly accepted by the panel of judges.Hence, it is concluded that best quality lassi can be prepared by using 4 per cent of moringa leaves powder and 96 per cent of dahi with sugar. | en_US |
| dc.identifier.citation | YEOTKAR, KU. POOJA PRAKASHRAO. (2019). Utilization of Moringa (Moringa oleifera) leaves powder for preparation of cow milk lassi. Department of animal husbandry and dairy science, Nagpur. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xi, 106p. (Unpublished). | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810169291 | |
| dc.keywords | Dahi, lassi sensory evaluation, cost structure. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | xi, 106p. | en_US |
| dc.publisher | Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra. | en_US |
| dc.research.problem | The present study entitled, “Utilization of Moringa (Moringa oleifera) leaves powder for preparation of cow milk lassi”. was undertaken to find out the suitable level of moringa leaves powder in the preparation of cow milk lassi, to study the optimum level of moringa leaves powder for the preparation of lassi from cow milk, to study the sensory evaluation, to study the physico-chemical properties and to calculate the cost structure of product. | en_US |
| dc.sub | Dairy Science | en_US |
| dc.subject | Animal husbandry, cows, dairy products, curd. | en_US |
| dc.theme | The present investigation entitled “Utilization of Moringa (Moringa oleifera) leaves powder for the preparation of cow milk lassi” was undertaken during the year 2018-2019. The lassi prepared in the proportion of 100:0(T1), 98:2 (T2), 96:4 (T3), 94:6 (T4) and 92:8 (T5) lassi to moringa leaves powder were laid out with five treatments and four replications in completely randomized design (CRD). The data obtained after chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi and evaluation of sensory characteristics like flavour, body and texture, colour and appearance and acidity were subjected to statistical analysis. The overall acceptability also analyzed by the same method. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | UTILIZATION OF MORINGA (Moringa oleifera ) LEAVES POWDER FOR PREPARATION OF COW MILK LASSI. | en_US |
| dc.type | Thesis | en_US |