development of bakery and confectionery products using ghee residue october, 2004

107 Pages·2016·0.98 MB·English

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)