EVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS IN KHOA

Simple item page
dc.contributor.advisorDr. B. M. Mehta
dc.contributor.authorPatel Ravi Pareshkumar
dc.date.accessioned2022-05-02T09:59:10Z
dc.date.available2022-05-02T09:59:10Z
dc.date.issued2020
dc.description.abstractKhoa is an indigenous milk product prepared by concentration of milk and is widely used as a base material for numerous sweets. Khoa has an average shelf life of two to four days under ambient conditions because of high nutritive value and high water activity. Protein in khoa undergoes proteolysis depending on temperature, moisture and presence of microorganism during storage. Proteolysis shorten the shelf life of khoa. Several attempts were made to enhance the shelf life of khoa. The use of synthetic food additives may have an adverse effect. Therefore, there is a need for replacement of such synthetic food additives with natural origin additives such as herbs, spices etc. Currently, spices are mainly used for enhancing the flavour of foods rather than extending the shelf life. Various researchers have tried to use cardamom in different food products to improve the quality and extend the shelf life. However, direct studies on the effect of cardamom on proteolysis of khoa are limited. The present study was carried out in two phases namely (i) To optimize the rate of addition of cardamom to control proteolysis and (ii) analysis of khoa for chemical and sensory characteristics.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184106
dc.keywordsEVALUATION, EFFECT, CARDAMOM, PROTEOLYSIS, KHOAen_US
dc.language.isoEnglishen_US
dc.publisherDAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Chemistryen_US
dc.themeEVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS IN KHOAen_US
dc.these.typeM.Tech.en_US
dc.titleEVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS IN KHOAen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
PATEL RAVI.pdf
Size:
1.17 MB
Format:
Adobe Portable Document Format
Description:
EVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS IN KHOA
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses