scholarly journals Effect on different levels of maltodextrin on physico-chemical properties of synbiotic lassi by using buffalo milk

2020 ◽  
Vol 8 (6) ◽  
pp. 2874-2877
Author(s):  
Shashikant Jagdale ◽  
Sandip S Ramod ◽  
Yogesh N Patil ◽  
Narendra N Prasade ◽  
Vijay B Kadav
Keyword(s):  
Chemical Properties ◽  
Buffalo Milk ◽  
Physico Chemical ◽  
Different Levels

Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

scholarly journals Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk

2019 ◽  
Vol 56 (6) ◽  
pp. 3067-3076
Author(s):  
Ankur Aggarwal ◽  
Raman Seth ◽  
Kamal Gandhi ◽  
Sachin Wangdare
Keyword(s):  
Chemical Properties ◽  
Buffalo Milk ◽  
Physico Chemical

scholarly journals Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage

2021 ◽  
Author(s):  
S.H. Terde ◽  
S.R. Lande ◽  
S.S. Ramod ◽  
N.A. Suryawanshi ◽  
V.S. Dandekar
Keyword(s):  
Cheese Whey ◽  
Pure Water ◽  
Chemical Properties ◽  
Total Sugar ◽  
Milk Products ◽  
Carbon Dioxide Gas ◽  
Physico Chemical ◽  
Cent Level ◽  
Whey Beverages ◽  
Different Levels

Background: Whey is the major by-product in dairy industry obtained during production of coagulated milk products like paneer, chaana, casein and cheese. Whey beverages are pure water containing sugar, flavour, edible acids and pigments and sometimes it was carbonated with carbon dioxide gas. Methods: In, present investigation kokum whey beverage was manufactured with different levels of honey and kokum syrup viz., 14 and 16 per cent level of honey and 10, 12.5 and 15 per cent level of kokum syrup incorporated with chhana whey. Result: The finished product was objected to physico-chemical analysis such as total solids, fat, protein, total sugar, ash and pH. Kokum whey beverage prepared with 14 per cent honey and 12.5 per cent kokum syrup found superior over rest of the treatments.

scholarly journals Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2497
Author(s):  
Zikhona Mandela ◽  
Elodie Arnaud ◽  
Louwrens C. Hoffman
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Oxidative Stability ◽  
Salt Content ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Equus Burchelli ◽  
Physico Chemical ◽  
Tbars Values ◽  
Different Levels

The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p < 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.

scholarly journals Food grade vinegar acts as an effective tool for short-term meat preservation

2021 ◽  
Vol 1 (1) ◽  
Author(s):  
MIA Sarker ◽  
MA Hashem ◽  
MAK Azad ◽  
MS Ali ◽  
MM Rahman
Keyword(s):  
Chemical Properties ◽  
Control Treatment ◽  
Short Term ◽  
Microbial Counts ◽  
Physico Chemical ◽  
T1 And T2 ◽  
Tbars Values ◽  
Short Time ◽  
Different Levels

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels of vinegar at refrigerated storage (4±1ºC). Fresh beef samples were divided into three different batches i.e. T0 = control (without vinegar), T1 = 5% vinegar and T2 = 10% vinegar. The samples were evaluated for sensory properties (color and flavor), physico-chemical properties (pH, cooking loss, FFA, POV and TBARS) and microbial counts (TVC, TCC and TYMC) on 0, 7 and 14 days of storage at 4ºC. The obtained results showed that addition of different levels of vinegar significantly (p<0.05) influenced on sensory, physico-chemical and microbiological properties compared to control samples. Comparatively better color and flavor were found in T1 and T2 respectively among the treatments (p<0.05). Lower pH was observed in T1 and T2 compared to control treatment. POV, FFA and TBARS values were found better in T1, whereas the other treatments fluctuated slightly. The lowest microbial counts were significantly lower in higher vinegar treated groups along with at different day’s intervals in TVC, TCC and TYMC (p<0.01). It might be stated from the experiment that vinegar is a means of fresh beef preservation for a short time. From this study, it also concluded that 10% vinegar is effective for short term preservation of beef satisfactorily at refrigerated condition. 

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