The present investigation was planned to evaluate the effect of ginger on chhana whey beverage (CWB). The pre optimized and finalized different levels of ginger powder in chhana whey were used to the experimental treatments. The experiments were laid out in completely randomized design with four replications for pre experimental and experimental trials. The experimental treatments were; without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder. All the experimental samples were analyzed for sensory, chemical and microbiological qualities on day 0 (fresh), 5th day, 10th and 15th day of storage at refrigerated temperature of (5-6 0 C). The standard methods of analysis were followed and the data were statistically analyzed. The fresh samples of CWB were analyzed for chemical, sensory and microbiological qualities. On increasing level of ginger over 0.3% and 10% sugar, the sensory scores for colour and appearance, consistency, flavour and overall acceptability was going decreasing. the chemical parameters like lactose protein, total sugar, total solids, titrable acidity increased significantly (p< 0.05) whereas fat was irrespective and pH show close similarity. The SPC counts increased, The YMC and Coliforms were detected during storage period. On storage time increased the sensory scores for colour and appearance, consistency, flavour and overall acceptability was going decreasing. The chemical parameters like fat, protein, total sugar, total solids, titrable acidity increased significantly (p< 0.05) whereas lactose and pH decreased significantly. The SPC mean counts increased from 11.0 (T4) to 15.0 (T0) cfu/ml x 103 on 15th day of storage period. The YMC Increased from 0 to 38.0 cfu/ml x103. No coliforms were detected during storage period. Better quality Chhana Whey Beverage (CWB) could be prepared by blending of 0.3% ginger powder and 10% sugar. The prepared ginger CWB remained acceptable upto 10 days at refrigerated temperature (5-6 ± 2 0 C).

No abstract

No abstract

No abstract

The khoa roll samples were prepared by using of 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5 per cent cocoa powder and @ 22% sugar. On the basis of sensory evaluation, without addition of cocoa powder (T0), addition of 2.0% cocoa powder (T1), 2.5% cocoa powder (T2) and 3.0% cocoa powder (T3) and 22% sugar level were selected for experimental trials. The experimental samples were evaluated for sensory,chemical and microbiological qualities. Experimental data was analyzed using standard method. The sensory attributes i.e. colour and appearance, body and textureflavour and overall acceptability of the khoa roll samples significantly differed (P less than 0.05) due to addition of cocoa powder. The sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the product ranged from 7.58 to 8.06, 7.60 to 8.06, 7.60 to 8.20 and 7.60 to 8.20. There was significant differences (P less than 0.05) with respect to fat, protein, lactose, total solids, titratable acidity and pH of khoa roll samples due to addition of cocoa powder. The mean fat, protein, lactose, total solids, titratable acidity and pH value ranged from 21.4 to 21.84 %, 17.31 to 18.74 %, 23.43 to 23.48 %, 67.27 to 69.63, 0.62 to 0.68 % LA and 6.18 to 6.21, respectively. The SPC and YMC count ranged from 5.4 x 102cfu/g (T0) to 8.2 x 102cfu/g (T3), 2.2 x 102cfu/g (T0) to 10.6 x 102cfu/g (T3), respectively. On the basis of results of sensory quality the better quality khoa roll can be prepared by blend of 2.5 per cent cocoa powder and 22 % sugar in khoa.