The productive performance of Red Kandhari cattle were studied at different locations in the breeding tract. The idea behind the collection of data in breeding tract of Red Kandhari cattle from the farmers and breeders herd of Red Kandhari rather than on the organized farm to obtain the real picture of productive performance of breed in the breeding tract. The productive traits often help in judging the economic value of the animal. The overall least square means for lactation milk yield (LMY) of Red Kandhari cattle was recorded as 417.28 + 1.09 kg. The effect of block and season were found significant to highly significant on LMY whereas, the effect of colour was found non-significant. The overall least square means for peak milk yield (PMY) of Red Kandhari cattle was recorded as 2.63 + 0.01 kg. The effect of block, colour and season were found non-significant on PMY. The overall least square means for days to reach peak milk yield (DRPMY) of Red Kandhari cattle was recorded as 39.48 + 0.09 days. The effect of block, colour and season were found non-significant on DRPMY. The overall least square means for lactation period (LP) of Red Kandhari cattle was recorded as 242.64 + 0.46 days. The effect of block was found highly significant on LP whereas, the effect of colour and season were found non-significant. The overall least square means for dry period (DP) of Red Kandhari cattle was recorded as 180.79 + 0.56 days. The effect of block and colour were found non-significant on DP whereas, the effect of season was found significant. The improvement in productive characteristics of indigenous breeds has become essential to make the economically viable dairy animals.
Background: Among the traditional dairy products, burfi is the most popular khoa based confection in Indian subcontinent. Burfi has special importance in different functions like birthday, anniversary, wedding, etc. Consumers in India are becoming more health conscious and demand for healthier food because of rise in disposable income, educational level and awareness of nutrition. In wedding ceremony, now a days, besan burfi is famous instead of laddoos because of nutrition in pulses. Therefore, black gram can be also used in burfi due to it is rich in protein and having best results against many diseases in humans. Methods: Burfi was prepared from milk with constant level of sugar (30 per cent by weight of khoa) and different levels of black gram flour (2.5, 5, 7.5 and 10 per cent by weight of khoa). Properly blending khoa and sugar with black gram flour on low flame and then cut into pieces after setting. Result: The overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.27, 8.38, 8.51, 8.03 and 7.64 respectively. Burfi sample was evaluated for storage study conducted at room (30±2oC) temperature and refrigerated (7±2oC) temperature conditions. The cost of production of burfi with black gram powder was Rs. 255.38, Rs. 252.45, Rs. 249.62, Rs. 246.90 and Rs. 244.28 per kg for treatment T1, T2, T3, T4 and T5 respectively.
Background: Generally cow or buffalo milk is used for manufacture of chakka, but we use cow milk. Inulin, PHGG and psyllium are a natural source of dietary fiber derived from chicory root, gaur gum and isabgol and so it has always been part of the human diet. As per WHO the requirement of dietary fiber in human diet is 23-27 gm/day. In order to solve this problem, dietary fiber can be used, which can improve sensory properties of products in addition to being functional. Milk and milk products considered as a vehicle for dietary fiber would not only take care of their own role in human health but could also enhance the heath fullness of the diet as a whole. Methods: The process of development of fiber-enriched shrikhand was successfully optimized by using response surface methodology (RSM). The selected variables were different levels of fiber powder viz., inulin (2-6%), psyllium (0.5-1.5%) and PHGG (2.5-7.5) and constant sugar concentration (40%). The levels of these factors were three and the experimental design was set up with experimental points having 6 replicates at the center. The center points of the experimental design were defined as 4% inulin 1% of psyllium and 5% partially hydrolyzed guar gum. Flavor, color and appearance, body and texture and overall acceptability were chosen as the responses. Each response is significantly affected by independent variables (p less than 0.05). Result: The process was optimized by comparing inulin to 3.93%, psyllium 0.66% and 4.62% PHGG was suggested by the design expert software based on sensory evaluation. Optimized value shows a higher impact on the pH 4.37±0.06b, acidity 1.10±0.02a, viscosity (cp) 54.22± 0.06a, fat (%) 6.10±0.08d, protein (%) 7.33±0.07a, moisture (%) 39.05±0.08e, ash (%) 3.48±0.04a, total solids (%) 60.95±0.08a, lactose (%) 2.14±0.04e, sucrose (%) 36.33±0.02d and TDF (%) 7.70±0.04a.
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