EFFECT OF DIFFERENT LEVELS OF MOISTURE, SUGAR AND FAT ON CONSISTENCY AND ACCEPTABILITY OF SHRIKHAND
dc.contributor.advisor | Vyas, S. H. | |
dc.contributor.author | Miyani, Raghavbhai Vallabhbhai | |
dc.date.accessioned | 2018-05-10T10:21:10Z | |
dc.date.available | 2018-05-10T10:21:10Z | |
dc.date.issued | 1982 | |
dc.description.abstract | The present study was carried out to assess the effect of various levels of moisture, sugar and fat on consistency and acceptability of Shrikhand. Skim milk dahi/curd was prepared using LF-40 strater and chakka was obtained from this curd employing vaccum whey separator. Twenty seven shrikhand samples (which replicated four times) were prepared with different levels of moisture (30-35, 35-40 and 40-45%), sugar (70%, 80% and 90% added on the basis of weight of chakka) and fat (4.0%, 6.0% and 8.0%), with uniform mixing treatment while blending the ingredients. The consistency was measured at 30°c for freshly prepared samples and at 10°C for refrigerated samples, using a cone penetrometer and the values were reported in mm. Refrigerated samples were subjected to sensory evaluation by a panel of selected judges and by consumers selected at random. | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810045274 | |
dc.keywords | EFFECT OF DIFFERENT LEVELS OF MOISTURE, SUGAR AND FAT, CONSISTENCY AND ACCEPTABILITY, SHRIKHAND | en_US |
dc.language.iso | en | en_US |
dc.publisher | AAU, Anand | en_US |
dc.research.problem | EFFECT OF DIFFERENT LEVELS OF MOISTURE, SUGAR AND FAT ON CONSISTENCY AND ACCEPTABILITY OF SHRIKHAND | en_US |
dc.sub | Dairy Technology | en_US |
dc.subject | DAIRY TECHNOLOGY | en_US |
dc.subject | A STUDY | en_US |
dc.theme | EFFECT OF DIFFERENT LEVELS OF MOISTURE, SUGAR AND FAT ON CONSISTENCY AND ACCEPTABILITY OF SHRIKHAND | en_US |
dc.these.type | M.Sc | en_US |
dc.title | EFFECT OF DIFFERENT LEVELS OF MOISTURE, SUGAR AND FAT ON CONSISTENCY AND ACCEPTABILITY OF SHRIKHAND | en_US |
dc.type | Thesis | en_US |
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