IOSR-JAVS   Volume-8 ~ Issue-3 ~ MAR-2015

ABSTRACT: An acceptable pedha was prepared using khoa from standardized buffalo milk added with 10 parts of red pumpkin pulp into 90 part khoa and sugar was mixed @ 30 % by weight of khoa before heating. The moisture range between 14.50 to 25.50, fat-22.00 to 20.00, protein-14.80 to 14.42, ash-2.32 to 2.19 and carbohydrate-46.06 to 38.88 per cent, respectively. On an average the red pumpkin pedha was found to be the overall acceptability score for T1, T2, T3 and T4 was 8.0, 8.25, 8.87 and 8.12, respectively. The cost of production of final product as 260, 251, 242 and 234 Rs / Kg for T1, T2, T3 and T4, respectively

Keyword: Pedha, Buffalo milk, Khoa, Red pumpkin, Chemical and Sensory parameters

[1]. Anonymous, Laboratory manual. Methods of analysis of moisture in milk and milk products. Milk Industry foundation, Washington,1959.
[2]. Banerjee, A. K,. Process for commercial production. In: Dairy India. 5th Edn. Published by P.R.Gupta, New Delhi,1997: 387.
[3]. Ghule, B.K, Studies on Prepration of Ash Gourd Pedha, Mastoral diss MKV, Parbhani, 2012.
[4]. Gupta,S.K, Sensory evaluation in food industry. Indian Dairyman, 28 (8): 1976, 293- 295.
[5]. IS:1224,.Determination of fat by Gerber's method (part-II) Indian Standard Institutuion, Manak Bhavan, New Delhi,1977.
[6]. ISI .Hand book of food analysis. Dairy Product. XI Indian Standard Institution., Manak Bhavan, New Delhi,1981.
[7]. Panse, V.G. and Sukhatma, P.V .Statistical methods for agricultural workers. ICAR Publication, New Delhi, 1967.

ABSTRACT: An acceptable kalakand was prepared using channa from standardized cow milk added with 10 parts of ash gourd pulp into 90 part channa and sugar was mixed @ 30 % by weight of channa before heating. The moisture range between 17.04 to 28.75, fat-24.80 to 21.12, protein-14.04 to 16.65, ash-2.10 to 1.87 and carbohydrate-38.40 to 31.61 per cent, respectively. On an average the ash gourd kalakand was found to be the overall acceptability score for T1, T2, T3 and T4 was 8.0, 8.25, 8.37 and 8.12, respectively. The cost of production of final product as 356, 343, 331 and 318 Rs / Kg for T1, T2, T3 and T4, respectively

Keyword: Pedha, Buffalo milk, Khoa, Red pumpkin, Chemical and Sensory parameters

[1]. Anonymous, Laboratory manual. Methods of analysis of moisture in milk and milk products. Milk Industry foundation, Washington,1959.
[2]. Gupta,S.K, Sensory evaluation in food industry. Indian Dairyman, 28 (8): 1976, 293- 295.
[3]. IS:1224,.Determination of fat by Gerber's method (part-II) Indian Standard Institutuion, Manak Bhavan, New Delhi,1977.
[4]. ISI .Hand book of food analysis. Dairy Product. XI Indian Standard Institution., Manak Bhavan, New Delhi,1981.
[5]. Jadhav, K.L,Studies on Preparation of Kalakand by Using Bottle Gourd Pulp (Lagenaria siceraria), Mastoral diss MKV, Parbhani, 2008.
[6]. Kumar, R.R., Ravichandran, M.N and Das, H., Process Identification for Contineous Production of Sandesh and Rasgolla. Seminar on Packaging and Preservation of Indigenous Dairy Products, IDA East Zone of West Bengal University of Animal and fishery Sciences, Mohanpur Cmpus, Naida,1997.
[7]. Panse, V.G. and Sukhatma, P.V .Statistical methods for agricultural workers. ICAR Publication, New Delhi, 1967.

ABSTRACT: An experiment was conducted during 2011-2013 at the Experimental Farm, Department of Horticulture, Assam Agricultural University, Jorhat (Assam), India, to determine the genetic variability, heritability and genetic advance as percent of grand mean with respect to various growth, flower and physiological characters in twelve Anthurium (Anthurium andreanum linden ex andre) cultivars. Significant variation was recorded for the various characters studied. Phenotypic coefficient of variation (PCV) was higher than genotypic coefficient of variation (GCV) for all the characters indicating the influence of environment. High heritability coupled with high genetic advance had been exhibited by leaf area, number of suckers, plant height, plant spread, increase in spathe size at third (3rd) day after harvest, water uptake at third (3rd) day after harvest and at senescence, fresh weight of the cut flower at senescence, total chlorophyll and anthocyanin content in spathe and its ratio provide greater scope for further improvement of these traits in advance generations. High heritability with low genetic advance was exhibited by spadix diameter, flower stalk girth and spadix to spathe angle. Keywords: Genetic variation, Soil-less culture.

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