The present investigation was undertaken to the preparation of cow milk lassi with utilize Ginger (Zingiber officinale L.) Juice. Milk was standardized to 4 per cent fat and lassi was prepared with different levels of ginger juice Viz. 100:0 (T1), 99:1.0 (T2), 98:2.0 (T3), 97:4.0 (T4) and 96:4.0 (T5) lassi to ginger juice were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of ginger juice. The good quality lassi prepared with addition of 2.0 per cent of ginger juice contained 3.88, 18.26, 0.65, 3.63, 81.74, per cent and fat, total solid, acidity, protein, moisture, respectively. The sensory evaluation carried out by the judges, showed that the lassi prepared by blending with 2 per cent ginger juice (T3) had highest score for flavour (40.90 out of 45), body and texture (28.87 out of 30), colour and appearance (23.89 out of 25), acidity and the overall acceptability had the highest score (8.63 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of ginger juice in (T3) was Rs. 37.55 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of ginger juice and 98 per cent of lassi with 8% sugar.
The present investigation entitled "Studies on feeding of Azolla meal on growth performance of Kadaknath poultry" was carried out to assess the effect of Azolla meal on Body weight, Dressing percentage and Economics of Kadaknath poultry bird's production. 192, Chicks of day old straight run commercial Kadaknath breed were procured from Government hatchery, Nagpur (Maharashtra). They were randomly and equally distributed into four treatment groups T1, T2, T3 and T4 with 48 numbers of chicks in each group. Azolla meal was added in experimental ration at different levels. The dietary treatments consisted of one basal control (T1), supplemented with 2.5% Azolla meal (T2), 5% Azolla meal (T3) and 7.5% Azolla meal (T4). The corresponding average live body weights at the end of eighth week of age were 701.50, 736.25, 787.72 and 846.35 gm for treatment T1, T2, T3 and T4, respectively. The average weekly body weight gains at eighth week of age were 112. 24, 120.43, 132.92 and 148.20 gm. for treatment T1, T2, T3 and T4, respectively. The average dressing percentage among the different treatment groups varied between 70.54 to 73.24 per cent. Numerically higher dressing percentage was recorded in treatment T4 (73.24). The net profit per bird was highest in T4 (Rs. 257.42), T3 (Rs. 233.21), T2 (Rs. 210.35) and T1 (Rs. 194.17). The result therefore concludes that supplementation of 7.5 per cent dried Azolla meal was beneficial to improve the growth performance of birds.
The present investigation was undertaken to utilize the of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi. The lassi prepared in the proportion of 100:0 (T1), 99.5:0.5 (T2), 99:1.0 (T3), 98.5:1.5 (T4) and 98:2.0 (T5) lassi to lemongrass distillate were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of lemongrass distillate. The good quality lassi prepared with addition of 2.0 per cent of lemongrass distillate contained 3.31, 2.85, 10.94, 89.06, 0.62, 0.62 per cent and fat, protein, total solids, moisture, ash, acidity and 4.79 pH, respectively. The sensory evaluation carried out by the five judges, showed that the lassi prepared by blending with 2 per cent lemongrass distillate (T5) had highest score for flavour (40.62 out of 45), body and texture (33.57 out of 35), colour and appearance (8.32 out of 10), acidity (8.31 out of 10) and the overall acceptability had the highest score (8.53 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of lemongrass distillate in (T5) was Rs. 63.92 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of lemongrass distillate and 98 per cent of lassi with 15% sugar.
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