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The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and glass bottle in refrigerator at 4 ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle observed on 5th day.
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Process Standardization Of Sheerqurma & It's Shelf Life
Editore:
LAP LAMBERT Academic Publishing Mrz 2019, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and glass bottle in refrigerator at 4 ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle observed on 5th day. 96 pp. Englisch. Codice articolo 9783330347328
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Process Standardization Of Sheerqurma & It's Shelf Life
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ISBN 10: 3330347325
ISBN 13: 9783330347328
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Process Standardization Of Sheerqurma & It\ s Shelf Life
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LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Da: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Azher Hussain Syed Khizer HussainDr Kalyan Prabhakar Babar has completed his B. Tech (Food Sciences) from CFT, VNMKV, Parbhani M. Tech. (Food Technology) from LIT, RTMNU, Nagpur & Ph.D. (Food Technology) from PGI, MPKV, Rahuri. He h. Codice articolo 285393841
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Process Standardization Of Sheerqurma & It's Shelf Life
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LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Process Standardization Of Sheerqurma & It's Shelf Life
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LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Da: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. PRINT ON DEMAND. Codice articolo 18395751714
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Process Standardization Of Sheerqurma & It's Shelf Life
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LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and glass bottle in refrigerator at 4 ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle observed on 5th day. Codice articolo 9783330347328
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Process Standardization Of Sheerqurma & It's Shelf Life
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LAP LAMBERT Academic Publishing Mär 2019, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and glass bottle in refrigerator at 4 ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle observed on 5th day.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 96 pp. Englisch. Codice articolo 9783330347328
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Process Standardization Of Sheerqurma & It's Shelf Life
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LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Da: preigu, Osnabrück, Germania
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Taschenbuch. Condizione: Neu. Process Standardization Of Sheerqurma & It's Shelf Life | Syed Khizer Hussain Azher Hussain | Taschenbuch | 96 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9783330347328 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 116350318
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Process Standardization Of Sheerqurma & It's Shelf Life
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LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325
ISBN 13: 9783330347328
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Da: Revaluation Books, Exeter, Regno Unito
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Paperback. Condizione: Brand New. 96 pages. 8.66x5.91x0.22 inches. In Stock. Codice articolo __3330347325
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