Vol. 8, Issue 6 (2020)
Effect of incorporation of sweet potato and elephant foot yam on physico-chemical properties of milk cake
Author(s): Shiv Bhushan Singh and Johan David
Abstract: Conventional Indian milk items have been acquiring fame among dairy networks in India and all throughout the planet. A few government and private associations have been considering the automated and sterile preparing and circulation of native milk items. Khoa, produced using native milk items, is a significant base for scrumptious sweet. The current examination was made with an endeavor to foster yam and elephant foot sweet potato on nature of milk cake by incomplete expansion of various degrees of yam and elephant foot sweet potato, and from there on assess the impact of expansion of yam and elephant foot sweet potato milk cake on nourishing quality. For control, milk cake was normalized to 16.6% milk fat and 17% sugar to acquire 82.60% absolute strong and treatment (S1E1) was normalized to 15.10% fat, 17% sugar and 5% yam mash and 5% elephant foot sweet potato mash, (S1E2) was normalized to 14.5% fat,17% sugar and 5% yam mash and 10% elephant foot sweet potato mash, (S1E3) was normalized to 13.90% fat, 17% sugar and 5% yam mash and 15% elephant foot sweet potato mash, (S1E4) was normalized to 13.30% fat, 17% sugar and 5% yam mash and 20% elephant foot sweet potato mash, (S2E1) was normalized to 13.10% fat, 17% sugar and 10% yam mash and 5% elephant foot sweet potato mash, (S2E2) was normalized to 12.80% fat, 17% sugar and 10% yam mash and 10% elephant foot sweet potato mash, (S2E3) was normalized to 12.62% fat, 17% sugar and 10% yam mash and 15% elephant foot sweet potato mash, (S2E4) was normalized to 12.51% fat, 17% sugar and 10% yam mash and 20% elephant foot sweet potato mash, (S3E1) was normalized to 12.40% fat, 17% sugar and 15% yam mash and 5% elephant foot sweet potato mash, (S3E2) was normalized to 12.21% fat, 17% sugar and 15% yam mash and 10% elephant foot sweet potato mash, (S3E3) was normalized to 12.18% fat, 17% sugar and 15% yam mash and 15% elephant foot sweet potato mash, (S3E4) was normalized to 12.14% fat, 17% sugar and 15% yam mash and 20% elephant foot sweet potato mash, (S4E1) was normalized to 12.12% fat, 17% sugar and 20% yam mash and 5% elephant foot sweet potato mash, (S4E2) was normalized to 12% fat, 17% sugar and 20% yam mash and 10% elephant foot sweet potato mash, (S4E3) was normalized to 11.80% fat, 17% sugar and 20% yam mash and 15% elephant foot sweet potato mash, (S4E4) was normalized to 11.66% fat, 17% sugar and 20% yam mash and 20% elephant foot sweet potato mash. In the Milk cake samples of different treatments and control, sensory attributes was evaluated by trained panel list using 9 point hedonic scale. The highest value was observed in treatment (S2E2). In analysis Physico-chemical properties, microbiological properties, all the treatments.
Pages: 2904-2908 | 209 Views 45 Downloads
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How to cite this article:
Shiv Bhushan Singh, Johan David. Effect of incorporation of sweet potato and elephant foot yam on physico-chemical properties of milk cake. Int J Chem Stud 2020;8(6):2904-2908.
