Scholarly Publications

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This community showcases the academic contributions of faculty and researchers at Banaras Hindu University (BHU) and provides a year-wise compilation of publications across disciplines. Institutional Repository BHU

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    Process optimization through value addition for the manufacture of almond supplemented paneer kheer
    (Plant Archives, 2020) Pankaj Kumar Gupta; Rajendra Kumar Pandey; Rajendra Panta
    Research was conducted to optimize the process of manufacturing almond supplemented Paneer kheer by evaluating it’s Textural (Chewiness, Gumminess and Springiness), Physico-Chemical (Titratable Acidity and pH) and Sensory attributes (Colour and Appearance, Sweetness, Flavor, Consistency and Overall Acceptability). The research was performed in the laboratory of Dairy Science and Food Technology Department in Banaras Hindu University under CRD. The result revealed that maximum mean score of flavour (8.80), sweetness (8.75), colour and appearance (8.55), chewiness (326.158), gumminess (332.566), springiness (0.978), pH (6.31) was obtained when almond supplemented Paneer kheer was prepared with 6% almond while with same percent of almond the minimum mean score of TA was obtained. Mean score of overall acceptability at control condition was found to be lower (8.22) as compared to 8.63 under optimized condition. © 2020 Plant Archives. All rights reserved.
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