INCORPORATION OF ORANGE PEEL FIBER FOR VALUE ADDITION TO ‘BHAPA DAHI’

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dc.contributor.advisorDr. ATANU JANA
dc.contributor.authorHARDIK M. PATEL
dc.date.accessioned2019-08-30T11:54:10Z
dc.date.available2019-08-30T11:54:10Z
dc.date.issued2017
dc.description.abstract‘Bhapa dahi’ (steamed concentrated yoghurt, usually sweetened) is a Bengali delicacy popular in West Bengal, India. Fermentation of milk has been used to enhance its shelf life. Though a complete food, milk lacks in vitamin C, iron and fiber. Fermented dairy products can be a viable carrier for fiber enrichment. Consumption of dietary fiber is associated with reduced risk of certain ailments. Orange peel is a rich source of fiber, anti-oxidants, vitamin C and functional food components. The present investigation was carried out with the objective of incorporating orange peel fiber in two forms (i.e. candied peel and peel powder) for value addition to Bhapa dahi.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810125185
dc.keywordsINCORPORATION OF ORANGE PEEL FIBER FOR VALUE ADDITION TO ‘BHAPA DAHI’en_US
dc.language.isoen_USen_US
dc.publisherDEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Technologyen_US
dc.subjectnullen_US
dc.themeINCORPORATION OF ORANGE PEEL FIBER FOR VALUE ADDITION TO ‘BHAPA DAHI’en_US
dc.these.typeM.Tech.en_US
dc.titleINCORPORATION OF ORANGE PEEL FIBER FOR VALUE ADDITION TO ‘BHAPA DAHI’en_US
dc.typeThesisen_US
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