UTILIZATION OF KHAMANG RICE (Oryza sativa) FOR THE PREPARATION OF KHEER.

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dc.contributor.advisorAtkare, Dr. V. G.
dc.contributor.authorCHAVHAN, SANTOSH NARAYAN.
dc.date.accessioned2019-04-06T09:45:46Z
dc.date.available2019-04-06T09:45:46Z
dc.date.issued2018-06-30
dc.descriptionGood quality kheer can be prepared by using 3 per cent khamang rice. Kheer prepared with addition of 3 per cent khamang rice (T4) was found superior over the rest of the treatments. The physico-chemical composition of khamang rice i.e. total solids, protein and ash was significantly increased while, fat and moisture percentage significantly decreased with increase in the levels of khamang rice.en_US
dc.description.abstractThe research work entitled “Utilization of khamang rice (Oryza sativa) for the preparation of kheer” was carried out during the year 2017-18. Milk was standardized to 4 per cent fat and the kheer prepared with addition of khamang rice at 1.5% (T1), 2% (T2), 2.5% (T3) and 3% (T4) per cent by weight of milk. The results of four treatments with five replications were statistically analyzed by using completely randomized design (CRD). The data obtained after chemical analysis of fat, total solids, protein, ash, moisture and evaluation of sensory characteristics like colour and appearance, body and texture, flavour and overall acceptability were subjected to statistical analysis. Total solids, protein, ash percentage of kheer were increased with increase in the level of khamang rice and fat and moisture percentage was decreased with increase in the level of khamang rice. The sensory evaluation for (overall acceptability) carried out by the judges, showed that kheer prepared by adding with 3 part khamang rice (T4) had secured the highest score (97.40) and ranked as acceptable treatment. This kheer contained 5.31 per cent fat, 39.56 per cent total solids, 3.78 per cent protein, 1.61 per cent ash and 60.44 per cent moisture. The cost of production of kheer was increase with the increase in the level of khamang rice. The cost of production was higher of treatment T4 with addition of 3 part khamang rice (Rs.86.00 per kg) while, the kheer prepared by adding 3 part khamang rice (T4 treatment) costing (Rs. 86.00 per kg) which was superiorly accepted by the panel of judges. Hence, it is concluded that superior quality kheer can be prepared by addition of 3 per cent of khamang rice.en_US
dc.identifier.citationCHAVHAN, SANTOSH NARAYAN. (2018). Utilization of khamang rice (Oryza sativa) for the preparation of kheer. Department of animal husbandry and dairy science. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2018. Print. xii, 71p. (unpublished).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810100686
dc.keywordsKheer, khamang rice, sensory attributes, cost structure.en_US
dc.language.isoenen_US
dc.pagesxii, 71p.en_US
dc.publisherDr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.en_US
dc.research.problemThe present experiment entitled “Utilization of khamang rice (Oryza sativa) for the preparation of kheer” was undertaken to find out the suitable level of khamang rice in the preparation of kheer, to study the sensory evaluation, to determine the physico-chemical properties and to calculate the cost structure of product.en_US
dc.subDairy Chemistryen_US
dc.subjectMilk, milk production, cow, cream, skim milk, milk product.en_US
dc.themeThe research work on “Utilization of khamang rice (Oryza sativa) for the preparation of kheer” was carried out during the year 2017-18. Milk was standardized to 4 per cent fat and the kheer prepared with addition of khamang rice at 1.5% (T1), 2% (T2), 2.5% (T3) and 3% (T4) per cent by weight of milk.en_US
dc.these.typeM.Scen_US
dc.titleUTILIZATION OF KHAMANG RICE (Oryza sativa) FOR THE PREPARATION OF KHEER.en_US
dc.typeThesisen_US
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Good quality kheer can be prepared by using 3 per cent khamang rice. Kheer prepared with addition of 3 per cent khamang rice (T4) was found superior over the rest of the treatments. The physico-chemical composition of khamang rice i.e. total solids, protein and ash was significantly increased while, fat and moisture percentage significantly decreased with increase in the levels of khamang rice.
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