The present study was carried out to assess the textural quality profile of goat milk fortified Paneer. Paneer was prepared using buffalo milk with different proportions of goat milk (viz., 25, 50 and 75%) and prepared Paneer was subjected to the textural analysis on TA-XT texture analyzer. On the basis on resulting graph, various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed that sample T 1 was superior in terms of overall textural profile compared to that of T 0 (control), T 2 and T 3 treatments. The incorporation of goat milk in the buffalo milk up to 25 per cent forms a good textural structure of the Paneer.
ABSTRACT...... In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T 1 , T 2 , T 3 , T 4 and T 5 were 8. 76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.
Due to non-availability of proper scale to measure utility perception of mass media by the farm women, it was thought necessary to construct a scale for this purpose. Keeping this in view an attempt has been made to develop a scale for measuring utility perception of mass media by the farm women. Normalized rank approach recommended by Guilford (1978) was used in this study for scale construction.
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