STUDIES ON PHYSICO-CHEMICAL, SENSORY AND TEXTURAL CHARACTERISTICS OFWHEY AND FRUIT BASED PROBIOTIC CANDY

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dc.contributor.advisorDr. Smitha Balakrishnan
dc.contributor.authorKalariya Bansi Jayantilal
dc.date.accessioned2022-04-30T11:22:16Z
dc.date.available2022-04-30T11:22:16Z
dc.date.issued2020
dc.description.abstractWhey is obtained as a by-product in the production of cheese, chhana and paneer whey which retains 40-50 per cent of total milk solids including lactose, whey proteins, minerals and all water soluble vitamins Whey is a serious pollutant as it imposes a very high BOD and COD and also discarding whey causes significant loss of potential nutrients. Presence of high lactose in whey limits the consumption of whey and whey based formulations by individuals suffering from lactose intolerance. One of the best ways of reducing the lactose content of whey is hydrolysis of lactose content by β-galactocidase enzyme. In this study whey was subjected to lactose hydrolysis and it was utilized along with sapota pulp, pomegranate powder, beetroot powder and betel leaf powder for preparation of candy.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184052
dc.keywordsPHYSICO-CHEMICAL, SENSORY, TEXTURAL, CHARACTERISTICS, FRUIT, PROBIOTIC CANDYen_US
dc.language.isoEnglishen_US
dc.publisherDEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Chemistryen_US
dc.themeSTUDIES ON PHYSICO-CHEMICAL, SENSORY AND TEXTURAL CHARACTERISTICS OFWHEY AND FRUIT BASED PROBIOTIC CANDYen_US
dc.these.typeM.Tech.en_US
dc.titleSTUDIES ON PHYSICO-CHEMICAL, SENSORY AND TEXTURAL CHARACTERISTICS OFWHEY AND FRUIT BASED PROBIOTIC CANDYen_US
dc.typeThesisen_US
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