Effect of different levels of paneer whey on physico- chemical properties and shelf life of carrot halwa

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Author: 
Dr. Narotham Reddy, K., Siddarama, R., Shree Hari, H., Bushrah Anjum, B., Venkata Subbaiah, M.
Abstract: 

A study was undertaken by utilizing different levels of Paneer Whey(i.e. 0.5%, 1%, and 1.5%) for manufacturing of good quality Carrot Halwa. Grated carrot and a mixture of Ghee, Sugar, cardamom, and cashewnut were used as other ingredients. The quality of Halwa was highly influenced by Carrot and their concentration in whey. Whey greatly improved the shelf life of Carrot Halwa. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Chemical (Fat, protein, carbohydrate) and microbiological (SPC, Coliform, Yeast & mold count) analysis were done for estimating its nutritional content and shelf life. As per as product overall acceptability judged by the panelist, the treatment can be rated as T3>T2> T1> T1.

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