The present study was undertaken to study the effect of storage temperature on the textural properties of market samples of Paneer, Kaju Katli and Rajmalai. The investigation was done to know the significance of the effect of ambient (fluctuating) versus steady storage temperature conditions on the textural properties of products. Ambient storage in the glass shelves or jar is the most common and preferred method of storage by sweet vendors in India. So the market samples of products were procured and stored at designated temperature conditions, (5 ± 1 0 C, 80± 5% RH) incubator at (18 ± 1 0 C, 55± 5% RH) and (30 ±1 0 C, 55± 5% RH), and at ambient condition (18-30 0 C, 70 ± 5% RH) for different time periods. Such products are subjected to fluctuating environmental conditions. The result indicates that, the primary textural characteristics of Paneer and Kaju Katli were not significantly affected by the fluctuation of ambient storage temperature for the short shelf life at that temperature but the adhesiveness, cohesiveness and springiness of Rajmalai were significantly affected by the fluctuation of ambient storage temperature for the long shelf life at that temperature.
In plants, zinc plays a vital role as a catalytical, structural and regulatory co-factor of many enzyme reactions. Zinc is necessary for the metabolism of carbohydrates, protein synthesis, the biosynthesis of growth hormones, in particular of indole acetic acid and the maintenance of the integrity of cell membranes. The deficiency symptoms first appears on young leaves as zinc is an immobile nutrient in plants. Zinc deficient leaves remains small with extended necrotic spots and interveinal chlorosis on the upper leaf surfaces. Zinc deficiency is major problem in cereal crops. Therefore, zinc agronomic fortification of wheat and other cereal crops is being urgently addressed and highly prioritized as a research topic. Increasing the zinc content of food crop resulting in better crop production is an important global challenge. A pot culture study entitled "Agronomic fortification of wheat as influenced by graded levels of zinc" was conducted during rabi 2017-2018 at Department of Soil Science and Agricultural Chemistry. Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, Akola. The significantly highest test weight, carbohydrates and protein content were observed in the treatment of soil application of RDF + ZnSO4 @ 30 kg ha -1 . It is concluded that the soil application of ZnSO4 @ 30 Kg ha -1 + RDF (80:40:40 kg ha -1 N, P2O5, K2O) at the time of sowing recorded highest wheat grain quality viz test weight, carbohydrates and protein content.
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