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Quality assessment of misty dahi prepared from filled milk
A trial was conducted to assess the suitability of incorporating coconut fat as coconut cream in misty dahi at various levels and the properties of the product were studied. The physico-chemical properties such as titrable acidity, pH , total solids, setting time, protein, curd tension etc. and o...
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| Other Authors: | |
| Format: | Ph.D Thesis |
| Language: | Undetermined |
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Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
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| LEADER | 02102nam a2200181Ia 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20160226173237.0 | ||
| 008 | 140128s9999 xx 000 0 und d | ||
| 082 | |a 637 |b MAG/QU | ||
| 100 | |a Magna Thomas | ||
| 245 | |a Quality assessment of misty dahi prepared from filled milk | ||
| 260 | |a Mannuthy |b Department of Dairy Science, College of Veterinary and Animal Sciences |c 2003 | ||
| 502 | |b MVSc | ||
| 520 | 3 | |a A trial was conducted to assess the suitability of incorporating coconut fat as coconut cream in misty dahi at various levels and the properties of the product were studied. The physico-chemical properties such as titrable acidity, pH , total solids, setting time, protein, curd tension etc. and organoleptic properties of the treatments were studied. No significant difference was noticed in pH, total solids and fat between the control and treatment misty dahi. The values for titrable acidity, setting time, protein and curd tension registered a significant difference (P<O.O 1) between control and treatments and showed an increasing trend with increasing level of fat replacement. Organoleptic quality of the product revealed significant (P<O.O 1) increase in body and texture and product acidity between control and treatments. The total scores of the sensory evaluation of product showed a significant (P<0.05) difference between control and 50 per cent fat replacement whereas the 100 per cent fat replaced samples were comparable with control. The results of the experiment revealed that coconut fat can be replaced upto 100 per cent level in the misty dahi preparation with an advantage of increased protein and curd tension. The 100 per cent replacement level was comparable to control than 50 per cent replacement level as far as the total organoleptic scores are concerned. The product was nutritious and economically cheaper also. | |
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| 942 | |2 ddc |c TH | ||
| 999 | |c 27140 |d 27140 | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 637_000000000000000_MAGQU |7 0 |9 35144 |a KAUCLV |b KAUCLV |c THESES |d 2014-03-18 |o 637 MAG/QU |p 172199 |r 2014-03-18 |w 2014-03-18 |y TH | ||