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Vol. 10, Issue 4 (2021)

Physico-chemical composition of millet based kheer blended with paneer

Author(s):
Suchita Bhosale, Rahul J Desale and Ashwini Mukhekar
Abstract:
Present study investigated the research work on effect of different combinations of finger millet flour on chemical composition of composite cow milk kheer blended with paneer was conducted during 2017-2020 in the Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri. The different concentrations of finger millet flour were and control (Rice kheer) T0 (2.5%), T1 (1% finger millet flour kheer blended with paneer), T2 (1.5% finger millet flour kheer blended with paneer) and T3 (2% finger millet flour kheer blended with paneer), 8 per cent constant rate sugar and 8 per cent constant proportion of paneer shreds were mixed for preparation of kheer. The product was analyzed for moisture, fat, and protein, acidity, total solids, carbohydrates, crude fiber and ash. Results revealed that increased level of finger millet flour leads to significant decrease in moisture and fat contents. But the change in protein, ash, carbohydrates, total solids, crude fiber and lactic acidity content as the levels of finger millet flour changed.
Pages: 320-324  |  379 Views  50 Downloads


The Pharma Innovation Journal
How to cite this article:
Suchita Bhosale, Rahul J Desale, Ashwini Mukhekar. Physico-chemical composition of millet based kheer blended with paneer. Pharma Innovation 2021;10(4):320-324.
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