Beniwal, B.S.Munish Kumar2017-06-032017-06-032005http://krishikosh.egranth.ac.in/handle/1/5810014222A study was carried out to study the effect of antioxidants for extending the shelf-life of khoa. Tocopherol acetate and sodium ascorbate were tried as antioxidants at the rate of 10, 15, 20 ppm and 400, 600, 800 ppm, respectively. The stored khoa was subjected to organoleptic evaluation. The best concentrations of antioxidants was 15 & 600 ppm and this was selected used for further study. The storage life of khoa was studied by packing it in different packaging conditions at different temperatures upto 60 days. During storage study it was analyzed for sensory evaluation, chemical analysis in terms of free fat, free fatty acids, TBA value, peroxide value, NPN per cent and SPC. Sodium ascorbate at the rate of 600 ppm was found to be effective for checking the increase in TBA value. Tocopherol acetate was found to have significant effect on body and texture of khoa.ensowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeasThesis