STANDARDIZATION OF CHHANA PODO PREPARATION AND EVALUATION OF THE PRODUCT FOR ITS PROPERTIES AND ACCEPTABILITY

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dc.contributor.advisorDr. K. D. Aparnathi
dc.contributor.authorPAI SHWETA G.
dc.date.accessioned2017-05-04T10:04:12Z
dc.date.available2017-05-04T10:04:12Z
dc.date.issued2011
dc.description.abstractThe present project was planned and conducted to standardize the method for preparation of chhana podo. The study was divided into various phase viz. optimization for rate of sugar addition, selection of binder and rate of its addition, partial replacement of milk proteins with soybean proteins, evaluation of selected additives (baking aids, flavorings, texture improvers, lecithin and groundnut), optimization of baking parameters (baking temperature, baking time and thickness of the product), analysis of the product for composition and characteristics and evaluation of the product for stability during storage.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810010554
dc.keywordsSTANDARDIZATION OF CHHANA PODO PREPARATION, CHHANA PODO PREPARATION, , PROPERTIES AND ACCEPTABILITYen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemSTANDARDIZATION OF CHHANA PODO PREPARATION AND EVALUATION OF THE PRODUCT FOR ITS PROPERTIES AND ACCEPTABILITYen_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectStandardizationen_US
dc.themeTANDARDIZATION OF CHHANA PODO PREPARATION CHHANA PODO PREPARATIONen_US
dc.these.typeM.Sc
dc.titleSTANDARDIZATION OF CHHANA PODO PREPARATION AND EVALUATION OF THE PRODUCT FOR ITS PROPERTIES AND ACCEPTABILITYen_US
dc.typeThesisen_US
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