Vol. 7, Issue 4 (2019)
Studies on organoleptic quality of kharudi prepared from germinated bajra using chakka whey as soaking agent
Author(s): Chadar UA, Londhe GK, More RV and Satpute DB
Abstract: The present study was carried out on “Studies on preparation of germinated bajra kharudi by using chakka whey as soaking agentâ€. The research was conducted in the laboratory Experiential Learning of Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani during the year 2016-17. In this study bajra groat were soaked in chakka whey for different durations 8, 12 and 16 hr. for preparation of kharudi. Organoleptic parameters of fried kharudi of fried kharudi was evaluated, Organoleptic evaluation of raw kharudi and fried kharudi in respects of overall acceptability scored highest for fried kharudi samples prepared from bajra groat using chakka whey as soaking agent for 12 hr.
Pages: 1637-1639 | 285 Views 41 Downloads
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How to cite this article:
Chadar UA, Londhe GK, More RV, Satpute DB. Studies on organoleptic quality of kharudi prepared from germinated bajra using chakka whey as soaking agent. Int J Chem Stud 2019;7(4):1637-1639.
