ASSESSMENT OF PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF BRANDED PEDA (KHOA) AND ICE CREAM S.RAJARAMAN

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dc.contributor.authorRajaraman, S
dc.contributor.authorVeerapandian, V
dc.contributor.authorPalanidorai, R
dc.contributor.authorSrithar, A
dc.contributor.authorParthiban, M
dc.contributor.authorTANUVAS
dc.date.accessioned2020-07-20T07:43:35Z
dc.date.available2020-07-20T07:43:35Z
dc.date.issued2017
dc.descriptionTNV_TH_DPV(M)14005_2017en_US
dc.description.abstractThe present study was conducted to assess the chemical and microbiological quality of peda (khoa) and ice cream sourced from different areas in and around Chennai. On conducting organoleptic evaluation using 9- point hedonic scale the peda samples were described as being “neither liked nor disliked” to “like moderately”. In the case of ice cream the brands were described between the attributes “liked slightly” to “like very much”. The average total solids content of different brands of peda (khoa) ranged between 71.68 and 83.48 %, fat between 9.86 and 19.94%, protein between 9.52 and 13.47 % and the acidity values between 0.35 and 0.56 %. The fat percentage of all the samples were lower than the FSSAI norms (minimum of 37%) fixed for khoa.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810149412
dc.keywordsE.coli, FSSAI, Ice cream, PCR, Peda, Pesticides, S.aureus.en_US
dc.language.isoenen_US
dc.pages1-5en_US
dc.subLivestock Product Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeLivestock Products Technologyen_US
dc.these.typePh.Den_US
dc.titleASSESSMENT OF PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF BRANDED PEDA (KHOA) AND ICE CREAM S.RAJARAMANen_US
dc.typeThesisen_US
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