development of bakery and confectionery products using ghee residue october, 2004 PDF
Preview development of bakery and confectionery products using ghee residue october, 2004
DEVELOPMENT OF BAKERY AND CONFECTIONERY PRODUCTS USING GHEE RESIDUE By P.VINODHINI B.Tech (Dairy Technology) THESIS SUBMITTED TO ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF FOOD SCIENCE AND TECHNOLOGY INTERFACULTY PG PROGRAMME POST GRADUATE AND RESEARCH CENTRE ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD-500 030. OCTOBER, 2004 CERTIFICATE Miss. P. VINODHINI has satisfactorily prosecuted the course of research and that the thesis entitled “DEVELOPMENT OF BAKERY AND CONFECTIONERY PRODUCTS USING GHEE RESIDUE” submitted, is the result of original research work and is of sufficiently high standard to warrant its presentation to the examination. I also certify that the thesis or part thereof has not been previously submitted by her for a degree of any University. Date : (Ms. KANWALJIT KAUR) Place : Hyderabad Major Advisor CERTIFICATE This is to certify that the thesis entitled "DEVELOPMENT OF BAKERY AND CONFECTIONERY PRODUCTS USING GHEE RESIDUE’’ submitted in partial fulfillment of the requirements for the degree of MASTER OF FOOD SCIENCE AND TECHNOLOGY for Acharya N. G. Ranga Agricultural University, Hyderabad is a record of the bonafide research work carried out by Miss. P. VINODHINI under my guidance and supervision. The subject of the thesis has been approved by the student’s advisory committee. No part of the thesis has been submitted for any other degree or diploma. The published part has been fully acknowledged. All the assistance and help received during the course of investigation have been duly acknowledged by the author of the thesis. (Ms. KANWALJIT KAUR) Chairman of the Advisory committee Thesis approved by the student Advisory Committee Chairman : (Ms. KANWALJIT KAUR) _______________ Assistant Professor Department of Food and Nutrition College of Home Science Rajendranagar, Hyderabad Member : (Dr. S. SUMATHI) _______________ Associate Professor Department of Food and Nutrition Post Graduate Research Centre College of Home Science Rajendranagar, Hyderabad Member : (Dr. K. KONDAL REDDY) _______________ Associate Professor LPT Department College of Veterinary Science Rajendranagar, Hyderabad CONTENTS Chapter No. Title Page No. I INTRODUCTION II REVIEW OF LITERATURE III MATERIALS AND METHODS IV RESULTS AND DISCUSSION V SUMMARY AND CONCLUSION LITERATURE CITED APPENDIX DECLARATION I, Miss. P.VINODHINI here by declare that the thesis entitled “DEVELOPMENT OF BAKERY AND CONFECTIONERY PRODUCTS USING GHEE RESIDUE” submitted to Acharya N.G.Ranga Agricultural University for the Degree of MASTER OF FOOD SCIENCE AND TECHNOLOGY is a result of original research work done by me. It is further declared that the thesis or any part there of has not been published earlier in any manner. Date : (P. VINODHINI) Place : Hyderabad LIST OF TABLES Table Title Page No. No. 1 Chemical composition of hand pressed ghee residue 2 Effect of method of preparation of on phospholipids content of ghee residue 3 Composition of Phospholipids of different of ghee residue 4 Composition of ghee residue 5 Sensory evaluation- Mean scores of biscuits 6 Sensory evaluation-mean scores of chocolate toffees 7 Objective evaluation-compression and cutting strength of biscuits 8 Objective evaluation-cutting strength of chocolate toffee 9 Nutrient composition of biscuits (Fresh) 10 Nutrient composition of chocolate toffee (Fresh) 11 Sensory evaluation-mean scores of biscuits (After one month storage period) 12 Sensory evaluation-mean scores of chocolate toffee (After one month storage period) 13 Objective evaluation-compression and cutting strengths of biscuits (After one month storage period) Table contd… Table Title Page No. No. 14 Objective evaluation-compression and cutting strengths of chocolate toffee (After one month storage period) 15 Nutrient composition of biscuits (After one month storage period) 16 Nutrient composition of chocolate toffees (After one month storage period)
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