EVALUATION OF EFFECT OF CARDAMOM ON LIPOLYSIS IN KHOA

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dc.contributor.advisorDr. B. M. Mehta
dc.contributor.authorPatel Sagar Manojkumar
dc.date.accessioned2022-05-02T10:01:59Z
dc.date.available2022-05-02T10:01:59Z
dc.date.issued2020
dc.description.abstractKhoa is an important heat desiccated traditional dairy product because it forms an important base for the preparation of a variety of milk sweets. Khoa is a perishable dairy product and has an average shelf life of two to four days under ambient conditions because of high nutritive value and high water activity. Fat in khoa undergoes lipolysis depending on the temperature, moisture, and presence of microorganisms during storage. Lipolysis shortens the shelf life of the khoa. Several attempts were made to enhance the shelf life of khoa. The use of synthetic food additives may have an adverse effect. Therefore, there is a need for replacement of such synthetic food additives with natural origin additives such as herbs, spices etc. Currently, spices are mainly used for enhancing the flavour of foods rather than extending the shelf life. Various researchers have tried to use cardamom in different food products to improve the quality and extend the shelf life. However, direct studies on the effect of cardamom on lipolysis of khoa are limited. The present study was carried out in two phases namely (i) optimization for the rate of addition of cardamom to control lipolysis in khoa, (ii) analysis of khoa for chemical and sensory characteristics.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184107
dc.keywordsEVALUATION, EFFECT, CARDAMOM, LIPOLYSIS, KHOAen_US
dc.language.isoEnglishen_US
dc.publisherDAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Chemistryen_US
dc.themeEVALUATION OF EFFECT OF CARDAMOM ON LIPOLYSIS IN KHOAen_US
dc.these.typeM.Tech.en_US
dc.titleEVALUATION OF EFFECT OF CARDAMOM ON LIPOLYSIS IN KHOAen_US
dc.typeThesisen_US
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