Dr. J. P. PrajapatiSourabh S. Kale2022-04-302022-04-302020https://krishikosh.egranth.ac.in/handle/1/5810183997The present investigation involved preparation of kheer by optimizing the rate of addition of carrot, i.e. 8.0 %, 10 % and 12 % and the ratio of the concentration of milk, i.e. 1.6, 1.8 and 2.0. The product optimization was done by studying its compositional, Physico-chemical, microbial and sensory attributes. The shelf life of optimized kheer was estimated by evaluating changes in Physico-chemical, sensory and microbial parameters during storage at refrigerated temperature. Based on preliminary trial 6 % sugar and 0.05 %, cardamom powder was added for flavouring the carrot kheer.EnglishThesis