STUDY ON PREPARATION PROCEDURE AND STANDARDIZATION OF RECIPE OF TIKHUR BURFI BLENDED WITH CASHEW NUT KERNEL

An investigation was conducted at Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand, Jagdalpur, Bastar, Chhattisgarh in Horticultural laboratory under AICRP on Tuber Crops. The experiment was undertaken during 2016 and 2017. The experiment was laid out in Completely Randomiz[r]

An investigation was carried out to study the effects of various doses (0.2 to 0.6%) of EMS on physico-quality traits of groundnut (Arachis hypogea L) in M4 families of the groundnut variety TPG 41. Among the different concentrations of EMS treated TPG 41 population, 0.2 % EMS was found to be effect[r]

Value - adding to agro-forestry products
Value-adding includes any process or service in the supply chain that adds to or enhances the market value of products to customers (AFFA, p.6). Richard S. and Brendan D. (2004, p. 6) concerned how a relative small share of the price[r]

Educational technology is the integration of the science of education with the advances in technologies like information and communication to address fundamental issues of teaching and learning. The present study was conducted in the Barpeta district of Assam with the objectives to develop participa[r]

The present study was conducted with comprised six levels of recipe, three blending ratio, 9 treatments with ginger juice (2%) and 9 treatment without ginger juice {aonla: lime (25:75, 50:50 and 75:25), aonla: orange (25:75, 50:50and 75:25), aonla: pomegranate (25:75, 50:50 and 75:25)with ginger jui[r]

The study result revealed that 5 minutes of roasting resulted with the moisture loss of 12% yield 95 % creamy white colour kernels with the viscosity of 13.8 cp 12 % (2.54 g of TSP/20 g TKP) and maximum polysaccharide yield . Although the remaining roasting treatments with more time of roasting gave[r]

The study was conducted on the topic “Studies on Preparation of Goat Milk Basundi with Red Pumpkin Pulp.” The different levels of red pumpkin pulp 2.5, 5 and 7.5 per cent were tried in goat milk basundi. The product obtained was subjected for organoleptic evaluation by panel of judges.

The present study was carried out in the department of Postharvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya Mohanpur, Nadia, West Bengal during 2012-2015. Preparation of banana burfi was standardized in the laboratory by varying proportions of milk, sugar and banana pu[r]

In present investigation, the influence of processing on the physicochemical and nutritional composition of Guava product was evaluated. Guava cheese was prepared from fresh guava fruits adding and without adding milk powder. The physicochemical parameters of fresh guava fruits were evaluated like p[r]

On standardization of physiological seed treatment with GA3, ethrel, IAA, thiourea, KNO3 with different concentration and leaching for 6, 12, 18 and 24h duration expressed that seeds soa[r]

In the present study, kola, a comminuted deli meat of Tamil Nadu was traditionally processed and assessed for microbial, sensory and physiochemical qualities. For the standardization of recipe and process, the traditional knowledge on different recipes and processes of kola possessed by the caterers[r]

A study on eco friendly management of Rice bug, Leptocorisa acutaunder upland rice by using organic pesticide was taken inOnattukara Regional Agricultural Research Station, Kayamkulam. Randomized block design with seven treatments and three replications were chosen which include 3 botanicals (1% aza[r]

This study was carried out to determine the suitability of sago starch blended with acrylamide as paper additive. Solutions of unmodified and blended sago starch with acrylamide, were prepared at 5% weight over volume (w/v) basis before the basic properties (i.e., pH, viscosity and solid content) we[r]

The present investigation was carried out in the post-Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur (M.P) during the year 2014-2015. The Main objectives of the present investigation were to find out the best recipe with a suitable ratio of pulp and sugar for[r]

Prominent among these four factors, technology transfer has popularly been carried out in DakNong and Binh Phuoc through the AEC, PPD, and agricultural companies under their marketing strategies, research institution and university. Farmers have received technology transfer

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