STANDARDIZATION OF TECHNOLOGY FOR FROZEN YOGHURT FORTIFIED WITH MORINGA

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dc.contributor.advisorDr. S. V. PINTO
dc.contributor.authorPRIYANKKUMAR TULSIDAS DUDHREJIYA
dc.date.accessioned2019-03-30T04:39:22Z
dc.date.available2019-03-30T04:39:22Z
dc.date.issued2017
dc.description.abstractThe present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of frozen yoghurt containing Moringa. This experiment was carried out in five phases viz. Phase I: Assessing the suitability of selected parts of Moringa viz. leaf and pod in frozen yogurt; Phase II: Selection of the most suitable method for manufacture of frozen yoghurt containing Moringa; Phase III: Developing a tentative formulation for manufacture of frozen yoghurt containing Moringa; Phase IV: Optimization of level of Moringa, stabilizer blend and mango pulp for manufacture of frozen yoghurt using Response Surface Methodology; Phase V: Evaluation of the developed product for its physico-chemical, microbiological, and sensory attributes and assessing the cost effectiveness of the formulated product. In Phase I, from amongst Moringa pod powder (MPP) and Moringa leaf powder (MLP), it was found that MPP was more suitable for manufacture of frozen yoghurt containing Moringa and was selected.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810099987
dc.keywordsSTANDARDIZATION OF TECHNOLOGY FOR FROZEN YOGHURT FORTIFIED WITH MORINGAen_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.themeSTANDARDIZATION OF TECHNOLOGY FOR FROZEN YOGHURT FORTIFIED WITH MORINGAen_US
dc.these.typeM.Tech.en_US
dc.titleSTANDARDIZATION OF TECHNOLOGY FOR FROZEN YOGHURT FORTIFIED WITH MORINGAen_US
dc.typeThesisen_US
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