EurekaMag.com logo
+ Site Statistics
References:
47,893,527
Abstracts:
28,296,643
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Quality of sandesh in Delhi market


, : Quality of sandesh in Delhi market. Pollution management in food industries: 30

Studies are presented on the chemical, microbial and sensory quality of Indian sandesh sold in a Delhi market. 3 types of sandesh were examined, i.e. karapak (low moisture, hard), narampak (medium moisture, soft) and kachhagolla (high moisture). Results (tabulated) indicated that moisture levels in the 3 types resp. (10, 30 and 10 samples analysed, resp.), averaged approx. 12, 24.5 and 35%; corresponding fat averaged 21.5, 15 and 12.5%, protein 18, 20 and 12%, and sucrose 46, 36 and 38%.


Accession: 002200372

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Rao, R.S.; Natarajan, A.M.; Dudani, A.T., 1962: Bacteriological quality of ice-cream sold in Delhi market. Results are given of bacteriological tests (standard plate count, direct microscopic count, presumptive coliform and coliform plate count, stormy fermentation test and phosphatase test) on 92 samples of retail ice cream from 10 manufacturers in th...

Misra A.K.; Kuila R.K., 1988: Microbiological quality of burfi and sandesh. The microbiological quality of 30 samples of burfi and 25 samples of sandesh from different markets of Nadia, W. Bengal was studied initially and during storage at 30 .+-. 1.degree. C. The total bacterial count for burfi ranged from 5.0 .times. 10...

Sen, D.C.; Rajorhia, G.S., 1989: Quality characteristics of sandesh marketed in Calcutta. Three varieties of sandesh, (i) soft-grade (narampak), (ii) hard-grade (karapak) and (iii) kachhagolla, are sold in Calcutta city, India. Wide variations in chemical composition, microbiological quality and sensory properties wre observed. (ii) ha...

Singh, G.P.; Ray, T.K., 1977: Effect of milk coagulants on the quality of Rosogolla and Sandesh. Rasogolla and sandesh (sweet meat preparations) from chhana (coagulated milk solids) were prepared using (i) aged whey, (ii) citric acid and (iii) lactic acid as coagulants. Sweet meats prepared by (i) and (ii) were acceptable to the panel. Compos...

Sen, D.C.; Rajorhia, G.S., 1994: Role of saffron in improving storage quality of sandesh. Saffron (Crocus sativus Linnaleus) was added at 0.01, 0.015 and 0.02% (w/w) to chhana with the aim of improving the shelf life of soft-grade sandesh prepared from the chhana. Addition of saffron slowed down the rate of increase in acidity, free fa...

Singh, N.G.; Murthy, P.R.S.; Reddy, Y.K., 2006: Studies on the quality of sandesh marketed in Hyderabad City. The physicochemical, microbiological and sensory parameters of sandesh, a sweetmeat/milk product, collected from Hyderabad, India, were studied. It was shown that there were significant variations in the fat, protein, sucrose, ash and total solids...

Singh, G.; Ray, T., 1977: Effect of milk coagulants on the quality of Rasogolla and Sandesh. Journal of food science and technology: 14 (4) 149-152

Sanyal, M.K.; Pal, S.C.; Gangopadhyay, S.K.; Dutta, S.K.; Ganguli, D.; Das, S.; Maiti, P., 2011: Influence of stabilizers on quality of sandesh from buffalo milk. Buffalo milk standardized to solids-not-fat (SNF) to fat ratio of 1.4 was added separately with 0.1% (w/w) each of carrageenan, sodium alginate and carboxymethyl cellulose and then heated, cooled and coagulated to obtain chhana which was converted...

Roy, R.; Chakrabarti, J.; Gandhi, R.S., 1998: Microbiological quality-assurance of milk sweets (Sandesh and Kalakand) by HACCP. Samples were taken from each of 10 control points during the manufacture of sandesh and kalakand in an investigation of the possibility of using Hazard Analysis Critical Control Point for in-process quality control. Whilst heat treatment of the mi...

Mandal, A.K.; Bandyopadhyay, A.K.; Ghatak, P.K., 1996: Chemical and sensory quality of chhana and sandesh from soy-milk and blends with cow and buffalo milk. Chhana made from soya milk (SM), cow milk (CM), buffalo milk (BM) and 2:1, 1:1 and 1:2 blends of SM with CM or BM, was used to prepare sandesh by the method of Sen & Rajorhia [Indian Journal of Dairy Science (1990) 43, 419] with 80 degrees C as co...