EVALUATION OF AMLA JUICE AS COAGULANT FOR THE MANUFACTURE OF PANEER

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dc.contributor.advisorDr. H. G. Patel
dc.contributor.authorGediya, Hetalben Kalubhai
dc.date.accessioned2017-02-28T08:37:55Z
dc.date.available2017-02-28T08:37:55Z
dc.date.issued2014
dc.description.abstractThe objective of the present experiment was to arrive at a method of manufacture for Paneer on the basis of evaluation of Amla juice as coagulant for the process parameters such as dilution of Amla juice with water (juice:water) (A) and coagulation temperature(OC) (B). These parameters were decided by using the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), an advanced statistical software programme named Design Expert 9.0.3.1 for planning and executing the experiment. In this study, a tentative method of manufacture as employed commercially for Paneer was employed and varying levels of dilution of Amla juice with water and coagulation temperature were chosen and replaced as and when required at 3 levels within a specified range of 0:0 to 0:2 and 70 to 80oC respectively. These ranges of parameters were fed into the statistical software programme and the software suggested 13 trials of different combinations of these parameters. All the 13 experimental samples were analyzed for their compositional attributes (per cent moisture, per cent fat, per cent protein content, per cent lactose, vitamin C (mg/100g) and ash content in per cent); physico-chemical properties (acidity (per cent LA), pH, water activity (aw), Free Fatty Acid (μ eq/g), and fiber per cent); microbial count (Standard Plate count (cfu/g, log transformed), Yeast and Mold Count (cfu/g, log transformed) and Coliform Count (cfu/g, log transformed); rheological characteristics (Stiffness (N/mm), Hardness (N), Cohesiveness, Chewiness (N), Adhesiveness (N mm) and Fracture force); sensory attributes (Flavour score (out of 50), Body and Texture score (out of 35) and Colour and Appearance score (out of 10)).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810002946
dc.keywordsPANEER, AMLA JUICE, COAGULANTen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEVALUATION OF AMLA JUICE AS COAGULANT FOR THE MANUFACTURE OF PANEERen_US
dc.subDairy Technologyen_US
dc.subjectdairy science, dairy technologyen_US
dc.subjectEvaluationen_US
dc.themeMANUFACTURE OF PANEERen_US
dc.these.typeM.Scen_US
dc.titleEVALUATION OF AMLA JUICE AS COAGULANT FOR THE MANUFACTURE OF PANEERen_US
dc.typeThesisen_US
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