Ramprasad More - Academia.edu (original) (raw)

Papers by Ramprasad More

International Journal of Current Microbiology and Applied Sciences, 2020

International Journal of Current Microbiology and Applied Sciences, 2019

Kiwifruit whey beverage was prepared from different proportions of kiwi extract blended with whey... more Kiwifruit whey beverage was prepared from different proportions of kiwi extract blended with whey. The product obtained was subjected for chemical analysis. On an average the moisture content of kiwi fruit whey beverage was found to be 90.31, 86.35, 84.49 and 83.14 per cent, fat 0.39, 0.44, 0.47 and 0.49 per cent, protein 0.47., 0.51, 0.56, and 0.58 per cent, ash 0.38, 0.47, 0.52 and 0.57 per cent, total solids 8.88, 13.38, 14.52, and 16.53 per cent and total sugar 7.77, 12.17, 13.23 and 15.22 per cent for treatment T1, T2, T3 and T4, respectively. It was observed that as the proportion of Kiwi fruit extract increased, there was increase in, protein, fat, total solids, total sugar and decrease in pH and moisture content of kiwifruit whey beverage.

Studies on preparation of shrikhand from soya milk blended with cow milk

The present study was carried out on “Studies on preparation of shrikhand from soya milk blended ... more The present study was carried out on “Studies on preparation of shrikhand from soya milk blended with cow milk”. The research work was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, VNMKV, Parbhani during the year 2016-17. Shrikhand was prepared from soya milk by blending of cow milk at 10 per cent, 20 per cent and 30 per cent with 60 per cent sugar as per weight of chakka. The product obtained was subjected for chemical analysis and organoleptic evaluation by panel of judges. It was observed that the colour and appearance score for treatment T1, T2, T3 and T4 was 6.88, 7.13, 7.25 and 7.63, respectively. Flavour score was 6.25, 6.88, 7.00 and 7.38 respectively. Body and texture was 6.75, 7.25, 7.50 and 7.75, respectively. Sweetness score was 7.00, 7.13, 7.25 and 7.50, respectively. It was observed that the overall acceptability score for sensory was 6.72, 7.10, 7.25 and 7.57, respectively for T1, T2, T3 and T4. It was ...

Studies on Organoleptic Evaluation of Shrikhand Prepared From Soya Milk Blended With Cow Milk

Shrikhand was prepared from soya milk by blending of cow milk at 10 per cent, 20 per cent and 30 ... more Shrikhand was prepared from soya milk by blending of cow milk at 10 per cent, 20 per cent and 30 per cent with 60 per cent sugar on the weight basis of chakka. The product obtained was subjected for organoleptic evaluation by panel of judges. It was observed that the colour and appearance score for treatment T1, T2, T3 and T4 was 6.88, 7.13, 7.25 and 7.63, respectively. Flavour score was 6.25, 6.88, 7.00 and 7.38 respectively. Body and texture was 6.75, 7.25, 7.50 and 7.75, respectively. Sweetness score was 7.00, 7.13, 7.25 and 7.50, respectively. It was observed that the overall acceptability score for sensory was 6.72, 7.10, 7.25 and 7.57, respectively for T1, T2, T3 and T4. It was observed that as the level of cow increased the overall acceptability score increased. KEY WORDSShrikhand, chakka, soya milk, cow milk Received 10.10.2017 Revised 27.10.2017 Accepted 20.11.2017 INTRODUCTION Shrikhandis semi solid; sweetish-sour fermented milk product is prepared by fermentation of milk ...

In the present study Kiwifruit whey beverage was prepared from different proportions of kiwi extr... more In the present study Kiwifruit whey beverage was prepared from different proportions of kiwi extract blended with whey. The product obtained was subjected for organoleptic evaluation by panel of judges. It was observed that colour and appearance score of beverage in treatments T1, T2, T3 and T4 was 8.00, 8.03, 7.50 and 7.00, respectively. Flavour score was 6.03, 7.25, 8.13 and 8.00, respectively. Consistency was 7.00, 7.38, 8.00 and 7.88, respectively. Taste score was 6.63, 8.00, 8.13 and 7.53, respectively. It was observed that the overall acceptability score was 7.03, 7.66, 7.94 and 7.60, respectively for T1, T2, T3 and T4.