Optimization of variables associated with the processing of carrot-milk cake

Journal of Food Science and Technology

Volumn 42, Issue 1, 2005, Pages 16-22

  Gupta, Monika ^a   Bajwa, Usha ^a   Sandhu, K S ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Carrot shreds; Carrot milk cake; Gajar halwa; Khoa; Nutritional characteristics; Physico chemical characteristics; Procesusing; Sensory evaluation

Indexed keywords

EVAPORATION; HEAT TREATMENT; NUTRITION; OILS AND FATS; SENSORS; SUGAR (SUCROSE);

CARROT MILK CAKE; CARROT SHREDS; GAJAR HALWA; KHOA; NUTRITIONAL CHARACTERISTICS; SENSORY EVALUATION;

FOOD PROCESSING;

DAUCUS CAROTA;

EID: 20344396861     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. AOAC (1983) Official Methods of Analysis. 13th edn. Association of Official Analytical Chemists, Chicago.
2. Arora CL, Bajwa MS (1994) Comparative study of some methods of oxidation of plant materials for elemental analysis. Curr Sci 66:314-316
3. De S (1980) Outlines of Dairy Technology, Oxford University Press, New Delhi.
4. Decagon (2000) Operators Manual. Aqua Lab Water Activity. Decagon Device Inc., Washington.
5. Fellow P (2000) Food Processing Technology - Principles and Practice. Woodhead Publications Ltd., England, p 108
6. Duncan DB (1955) New multiple range and multiple F Tests. Biometrics 11:1-42
7. Gopalan C, Romasastri BV, Balasubramanian SC (1985) Nutritive Value of Indian Foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, pp. 32-67
8. Lane JH, Eynon L (1923) Determination of reducing sugars by means of Fehling solution with methylene blue as an indicator. J Soc Chem India 42:32-34
9. Larmond E (1982) Laboratory Methods for Sensory Evaluation of Foods. Publication No. 1637. Department of Agriculture Ottawa, Canada.
10. Mathur BN (1991) Indigenous milk products of India the related research and technological requirements. Indian Dairyman 43:61-74
11. Padmavati K, Udipi SA (1992) Effect of different cooking methods on beta-carotene content of vegetables. J Food Sci Technol 29:130-131
12. Patel RK (1991) Indigenous milk products of India. Indian Dairyman 43:120-125
13. Premavalli KS, Arya SS (1991) Effect of vegetable oils on the stability of carotenoids in carrot halwa. Indian Food Packer 4:22-28
14. Ranganna S (1986) Handbook of Analysis and Quality Control for Fruit and Vegetable Products. Tata McGraw Hill Publishing Company Limited, New Delhi, pp. 72-75
15. Sampathu SR, Chakraberty S, Kamal Prakash, Bisht HC, Agarwal MD, Saha NK (1981) Standardization and preservation of carrot hawla - an Indian sweet. Indian Food Packer 41:60-67
16. Snedecor GW, Cochran WG (1968) Statistical Methods. Oxford University Press and IBH Publishing Company, New Delh. p 339