Shrikhand was prepared from buffalo milk blended with 50 per cent safflower milk and studied for chemical changes during storage. On an average the Shrikhand contained 8.56 per cent fat, 5.81 per cent protein, 43.74 per cent lactose, 0.72 per cent ash and 58.83 per cent total solids and 41.17 per cent moisture. The pH of Shrikhand stored at 10 0 C was 4.2, 4.1, 3.9 and 3.7 while the acidity was 1.42, 1.58, 1.71 and 1.85 per cent, on day 14, 28, 42 and 56, respectively. The pH of Shrikhand stored at 30 0 C was declined from 4.3 to 3.6 while acidity was increased from 1.32 to 1.74 per cent within 24 hours. The acceptable Shrikhand stored at 5 0 C has pH 3.4 and acidity 1.83 per cent. The fat content of Shrikhand was decreased during storage. The decrease in fat content was more at higher temperature of storage. The free fatty acids (FFA) content of Shrikhand stored at 5 0 C on day 14, 28, 42 and 56 was 2.81, 3.19, 3.74 and 4.54 µg/g, respectively. The increase in FFA of Shrikhand was faster at higher temperature of storage. The protolytic activity (release of tyrosine) was slower at low temperature and faster at higher temperature.
:The present investigation was conducted to analyze the sensory and microbial quality of plain Burfi, mango Burfi, fig Burfi and strawberry Burfi sold in Parbhani market. The sensory score for overall acceptability of Burfi of treatments T 0 , T 1 , T 2 and T 3 were 8.53, 8.38, 7.39 and 7.59, respectively. The variation in the flavour score was observed due to the addition of different levels of sugar and types of fruit pulps in the Burfi. The colour of Burfi showed significant change due to the lack of maintaining proper concentration of synthetic colour added and difference in the intensity of heating at final stage of making Burfi . It was observed that all the samples were acceptable and rated in between liked moderately to like extremely. All market samples of Burfi showed presence of micro-organisms as well as presence of yeast and mould but coliform was absent in these samples.
The present investigation was aimed to incorporate fig paste in khoa to formulate a novel type of Burfi. Fig Burfi was prepared from different proportions of buffalo milk and fig paste i.e. 97.50:2.50 (T 1), 96.25:3.75 (T 2), 95.0:5.00 (T 3) and it is compared to market fig Burfi (T 0). The combination T 2 was superior with a rating of 8.30 in respect of colour and appearance. The body and texture of T 2 combination was superior at 8.10 which was followed by T 1 at 7.75. The flavor rating for the combination T 2 was 8.10 whereas combination T 3 occurred at 7.85. The highest rating for taste of T 2 was 8.10 which were followed by T 3 at 8.01.The sensory score for overall acceptability of fig Burfi of treatments T 0 , T 1 , T 2 and T 3 were 6.95, 7.63, 8.12 and 7.55, respectively. It was observed that 3.75 per cent (T 2) level of fig paste was most acceptable and rated between like very much to like extremely for all sensory attributes.
ABSTRACT...... An experiment was conducted to study the effect of crop residue based complete feed on growth performance and cost of feeding on crossbred (HF x Deoni) calves. Eighteen calves of six to eighteen months were selected and distributed in three groups. In control treatment (T 0 ), the sorghum straw and concentrate used separately, in T 1 treatment sorghum straw and concentrate used as complete feed whereas in T 3 treatment sorghum and wheat straw in equal proportion (1:1) to form complete feed. The total average body weight gain and average daily gain per animal under T 0 , T 1 and T 2 treatments were 21.16 kg and 220 g, 24.8 kg and 258g and 26.66 kg and 227 g, respectively. The differences were non-significant among the treatments. The differences in body length and chest girth gain were significantly superior in T 2 treatment than T 0 and T 1 . The cost of feeding per kg body weight gain under T 0 , T 1 and T 2 treatments was Rs.47.78, 41.72 and 37.58, respectively. Cost per kg body weight gain of crossbred calves was lower in complete feed (T 2 ), indicated that feeding of sorghum and wheat straw in equal proportion by forming complete feed is economical.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.