Process Standardization Of Sheerqurma & It's Shelf Life

Process Standardization Of Sheerqurma & It's Shelf Life

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The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specif...