DEVELOPMENT OF FUNCTIONAL SHRIKHAND WITH FRUIT PEEL EXTRACTS

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dc.contributor.authorAgalya, A
dc.contributor.authorPugazhenthi, TR
dc.contributor.authorRita, Narayanan
dc.contributor.authorBharathidhasan, A
dc.contributor.authorTANUVAS
dc.date.accessioned2019-10-11T05:41:29Z
dc.date.available2019-10-11T05:41:29Z
dc.date.issued2016
dc.descriptionTNV_TH_2016_MTM14001en_US
dc.description.abstractA study was undertaken to prepare the functional shrikhand by incorporating aqueous and ethanol extracts of fresh, dried pomegranate and orange fruit peels. The incorporation of fresh and dried fruit peel extracts in shrikhand Was standardized at different levels. Based on the sensory evaluation, the functional shrikhand incorporated with 20 per cent aqueous (FPAE, DPAE, FOAE and DOAE) and 15 per cent ethanol (FPEE, DPEE, FOEE and DOEE) extracts of pomegranate and orange fruit peels were found to be the best compared to the control and the same were used for further analysis. Control and functional shrikhand incorporated with fruit peel extracts at optimum level could be stored up to 15 days at refrigeration temperature without affecting their sensory attributes.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810130708
dc.keywordsShrikhand, Fruit Peel Extractsen_US
dc.language.isoenen_US
dc.pages1-4en_US
dc.publisherTANUVASen_US
dc.subFood Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeFood Technologyen_US
dc.these.typeM.V.Sc.en_US
dc.titleDEVELOPMENT OF FUNCTIONAL SHRIKHAND WITH FRUIT PEEL EXTRACTSen_US
dc.typeThesisen_US
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