Use of coconut cream in flavoured filled yoghurt (Record no. 26307)
[ view plain ]
000 -LEADER | |
---|---|
fixed length control field | 03041nam a2200193Ia 4500 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | OSt |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20220218111217.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 140128s9999 xx 000 0 und d |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 637 |
Item number | PAN/US |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Pandiyan C |
245 ## - TITLE STATEMENT | |
Title | Use of coconut cream in flavoured filled yoghurt |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc. | Mannuthy |
Name of publisher, distributor, etc. | Department of Dairy Science, College of Veterinary and Animal Sciences |
Date of publication, distribution, etc. | 1998 |
502 ## - DISSERTATION NOTE | |
Degree type | MVSc |
520 3# - SUMMARY, ETC. | |
Summary, etc. | A trial was conducted to assess the suitability of incorporating coconut fat as coconut cream in flavoured yoghurt at various levels and the properties of the product were studied. A detailed review of literature on the various physico-chernical properties of yoghurt has been presented. The treatments were divided in to TC ( control without stabiliser) T2, T3, T4,T5 (25, 50, 75 and 100 per cent replacement level of milk fat respectively using coconut cream, without stabiliser), T6, T7, T8, T9 (25, 50, 75 and 100 per cent replacement level of milk fat respectively using coconut cream, with stabiliser 0.2 per cent) and the physico - chemical, micro-biological and organoleptic properties of the treatments were studied. Experimental yoghurt mixes prepared were analysed for titratable acidity, pH and total solids. Statistical analysis revealed no significant difference between control and treatments of the above characters. No significant difference was noticed in pH and fat between the control and treatment yoghurt samples whereas a significant difference (p< 0.01) in titratable acidity, protein, NPN, curd tension and viscosity was observed between control and treatments. Protein, NPN, curd tension and viscosity showed an increasing trend with increasing level of replacement. In treatments T6, T7, T8 and T9 sodium alginate produced slight improvement in curd tension and viscosity but it was not statistically significant. Tyrosine value increased at replacement level of 50 per cent onwards as compared to control. Coliform and yeast/ mould count showed no significant difference between control and treatments. Organoleptic quality of the products revealed no significant difference between control and treatments except for body and texture scores which showed a significant (p< 0.05) difference. Stabiliser sodium alginate produced little improvement in the body and texture score but was statistically not significant as compared to their corresponding pair. The results of the experiment revealed that coconut fat can be replaced upto 100 per cent level in the yoghurt preparation with an advantage of cost saving, increased protein, NPN, curd tension and tyrosine value. Even upto 100 per cent replacement level overall total organoleptic scores were comparable with control. |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | Geevarghese P I (Guide) |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Uniform Resource Identifier | https://krishikosh.egranth.ac.in/handle/1/5810101349 |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Uniform Resource Identifier | https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810101349&fileid=1f8edfee-5f63-4f98-9149-430282db13cc |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | |
Koha item type | Theses |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 637 PAN/US | 171355 | 2014-03-18 | 2014-03-18 | Theses |