KRISHI
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http://krishi.icar.gov.in/jspui/handle/123456789/39800Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Alok Jha | en_US |
| dc.contributor.author | Patel, A.A. | en_US |
| dc.contributor.author | Gopal, T.K.S. | en_US |
| dc.contributor.author | Ravishankar, C.N. | en_US |
| dc.date.accessioned | 2020-08-19T07:14:02Z | - |
| dc.date.available | 2020-08-19T07:14:02Z | - |
| dc.date.issued | 2014-10 | - |
| dc.identifier.citation | Alok Jha,Patel, A.A.,Gopal, T.K.S. and Ravishankar, C.N.(2014)-Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer).J. Food Sci. Technol. 51(10) : 2560-2567 | en_US |
| dc.identifier.issn | 0022-1155 (Print) 0975-8402(Online) | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/39800 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Kheer, a traditional milk product of South East Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large-scale production due to its poor shelf life. Shelf-life was improved by development of a process based on in-pouch thermal processing employing a rotary retort. Product development included optimization of rice-to-milk solids ratio (0.18-0.52) and total milk solids levels (16-26 %) to simulate the conventional product in taste, appearance and textural attributes. Various Fo values (12.4-14.8) were examined with regard to product quality. While the TBA value tended to increase (0.073-0.081) the reflectance value (35.3-43.4) declined with increasing Fo. The pH of the product (6.04-6.10) showed a slight tendency to increase with Fo. Sensorily, the product was found to be acceptable for a period of 150 days at 37 °C. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Fo value | en_US |
| dc.subject | TBA value | en_US |
| dc.subject | Rotary retort | en_US |
| dc.subject | Rice-to-milk solids ratio | en_US |
| dc.subject | In-pouch processed kheer | en_US |
| dc.title | Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer) | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | ournal of Food Science and Technology | en_US |
| dc.publication.volumeno | 51(10) | en_US |
| dc.publication.pagenumber | 2560-2567 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | 10.1007/s13197-012-0750-8 | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| dc.publication.authorAffiliation | Department of A. H. & Dairying, Banaras Hindu University, Varanasi | en_US |
| dc.publication.authorAffiliation | Dairy Technology Division, National Dairy Research Institute, Karnal | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.naasrating | 7.95 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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