Utilization of Dairy Byproducts in Preparation of Indian Dairy Product
Utilization of Sweet Cream Buttermilk and Whey Solids in Preparation of Traditional Indian Dairy Product (Gulabjamun)
(Sprache: Englisch)
The present study was planned and conducted to prepare Traditional Indian Dairy Product i.e. Gulabjamun using dairy by-products like sweet cream buttermilk and whey solids in form of whey and whey powder. In the first phase, whey was substituted at...
Leider schon ausverkauft
versandkostenfrei
Buch
69.90 €
Produktdetails
Produktinformationen zu „Utilization of Dairy Byproducts in Preparation of Indian Dairy Product “
Klappentext zu „Utilization of Dairy Byproducts in Preparation of Indian Dairy Product “
The present study was planned and conducted to prepare Traditional Indian Dairy Product i.e. Gulabjamun using dairy by-products like sweet cream buttermilk and whey solids in form of whey and whey powder. In the first phase, whey was substituted at different levels in sweet cream buttermilk for making khoa, intended for preparation of Gulabjamun. Effect of addition of whey in sweet cream buttermilk on composition, physical, rheological and sensory properties of Gulabjamun was studied. From the different mixtures studied, sweet cream buttermilk: whey of 85:15 blend (G1) was found to give a good quality Gulabjamun on sensory attributes. Whereas, other blends were having significantly lower yield, sensory scores in terms of flavour, body and texture and overall acceptability. Similarly, in the second phase, from amongst twelve different treatments studied, W5M5 was found to have optimum scores in terms of its flavour and overall acceptability as well as sugar syrup absorption. It was preferred amongst the twelve different treatments having varying proportions of whey powder and maida (refined wheat flour).
Autoren-Porträt von Bharat Vaja
Vaja, BharatBharat Vaja had his M.Tech and B.Tech in Dairy Technology. Has core competences in R&D, Yogurt, Cheese, Milk and Dairy Products technology. Has experience across R&D, production and QA. Participated in research and innovation projects at Danone Foods and Beverages India Pvt.Ltd., Amul Dairy and Aga Khan Rural Support Program, India,etc
Bibliographische Angaben
- Autor: Bharat Vaja
- 2018, 252 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6139820790
- ISBN-13: 9786139820795
Sprache:
Englisch
Kommentar zu "Utilization of Dairy Byproducts in Preparation of Indian Dairy Product"
0 Gebrauchte Artikel zu „Utilization of Dairy Byproducts in Preparation of Indian Dairy Product“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Utilization of Dairy Byproducts in Preparation of Indian Dairy Product".
Kommentar verfassen