Studies on the Effect of Different Levels of Aloe Vera Gel for Development of Sucralose Induced Low Calorie Dietetic Kheer
KrishiKosh
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Title |
Studies on the Effect of Different Levels of Aloe Vera Gel for Development of Sucralose Induced Low Calorie Dietetic Kheer
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Contributor |
David, John
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Subject |
Aloe vera; Sucralose; Developed Kheer; sugar; Standardized milk and basmati rice
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Description |
Thesis titled “Studies on the Effect of Different Levels of Aloe Vera Gel for Development of Sucralose Induced Low Calorie Dietetic Kheer” submitted in partial fulfillment of the requirements for the award of the degree of Doctor of Philosophy FOOD SCIENCE & TECHNOLOGY by Priyanka.
The present study“Studies on the Effect of Different levels of Aloe vera gel for development of Sucralose induced Low Calorie Dietetic Kheer” was undertaken with the objectives to determine the effect of Aloe vera in developed kheer, to determine the effect of Sucralose in developed kheer, to assess the chemical and microbial quality of developed kheer, to assess the sensory quality of developed kheer, to find out the shelf life of developed kheer, to study the energy value of developed kheer, to find out the cost per unit of developed kheer. The control kheer was prepared using standardized 4% fat, 8.5% SNF milk, basmati rice @2.5% of milk, 5% sugar of milk. Developed kheer was prepared containing four different levels of Sucralose i.e., 2%, 4%, 6% and 8% and four different levels of Aloe vera i.e., 2%, 4%, 6% and 8% respectively. Seventeen treatment combinations used in the study i.e. T0, T1, T2, T3, T4, T5, T6, T7, T8, T9, T10, T11, T12, T13, T14, T15 and T16 were replicated five times. Sensory evaluation of the 85 prepared low calorie dietetic kheer was carried out by using 9-point hedonic scales. Products were tested for carbohydrate, protein, fat, ash, total solids, moisture, Acidity, pH and microbial with reference SPC, yeast and mould count and Coliform. Shelf life for 1st, 3rd, 5th and 7th day was analyzed. Energy value of the product was studied for different treatment combinations. Cost of the product was also worked out for different treatment combinations. The data obtained during investigation were statistically analyzed by using Simple factorial and critical difference between treatment combinations.Highest overall acceptability of low calorie dietetic kheer was found in T0, T2 and T5 (9). Amongst the different treatment combinations the highest flavour and taste score of (8.80) was found in T0 and T2. The treatment combination T0, T1, T2, T6, T7, T10, T12, T15 and T16 were most acceptable in terms of body and texture as it has the highest score of (8). For colour and appearance the treatment combination T2, T9 and T14 (9) were found to be most acceptable. Treatment combination T9, T10, T13 and T14 contained the highest percentage of total carbohydrate (20.53), the treatment combination T4 contained highest percentage of protein (6.81), the treatment combination of T0 contained highest percentage of fat (7.83), the treatment combination T8, T12 and T16 contained highest percentage of ash (1.49). The treatment combination T0 contained highest percentage of total solid (35.98), the treatment combination of T12 and T16 contained highest percentage of moisture (65.17), the treatment combination of T0 (6.64) was recorded highest pH and the titrable acidity of T16(0.41) was recorded highest. In microbial test the Coliform and yeast mould count was found absent shows that experiment was conducted under hygienic conditions and SPC contained highest percentage in T0 (7.40). The shelf life of low calorie dietetic kheer was examined for 1st day, 3rd day, 5th day and 7th day, due to addition of Aloe vera pH and SPC decreases and acidity increases. The energy value of T0 (177.79) was found highest of low calorie dietetic kheer. The cost value of T16 was found highest of low calorie dietetic kheer. |
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Date |
2017-01-13T15:11:20Z
2017-01-13T15:11:20Z 2016 |
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/96338
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Language |
en
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Format |
application/pdf
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Publisher |
Sam Higginbottom Institute of Agriculture, Technology & Sciences (SHIATS)
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