Items related to Nutritional Enrichment of Milk Using Carrot Juice
Synopsis
Carrots are nutritional heroes; they store a goldmine of nutrients. They are excellent source of vitamin B and C as well as well as calcium pectate along with potassium, vitamin B6, copper, folic acid and magnesium. The high level of carotene is very important in carrots. Milk is also a good food, which contains various nutrients in appreciable amount. Milk provides good amount of fat and bioavailability of caretoinoids in plant food and absorption of vitamin A from the diet is improved when consumed along with some fat in same meal. The present research work was conducted with the objective to standardize the amount of carrot juice in milk enriched with carrot juice. (Standardization at 3 percent fat and 8.5 percent SNF) as well as studying its sensory, chemical, microbiological and nutritional properties.The experiment was replicated and the data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. Sensory evaluation of the prepared carrot flavored milk was carried out using the nine point hedonic scale. The protein, ash, moisture, fat, total carotene and other parameters were determined.
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2016
- ISBN 10 3659963704
- ISBN 13 9783659963704
- BindingPaperback
- LanguageEnglish
- Number of pages120
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Nutritional Enrichment of Milk Using Carrot Juice
Published by
LAP LAMBERT Academic Publishing Okt 2016, 2016
ISBN 10: 3659963704
ISBN 13: 9783659963704
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Carrots are nutritional heroes; they store a goldmine of nutrients. They are excellent source of vitamin B and C as well as well as calcium pectate along with potassium, vitamin B6, copper, folic acid and magnesium. The high level of carotene is very important in carrots. Milk is also a good food, which contains various nutrients in appreciable amount. Milk provides good amount of fat and bioavailability of caretoinoids in plant food and absorption of vitamin A from the diet is improved when consumed along with some fat in same meal. The present research work was conducted with the objective to standardize the amount of carrot juice in milk enriched with carrot juice. (Standardization at 3 percent fat and 8.5 percent SNF) as well as studying its sensory, chemical, microbiological and nutritional properties.The experiment was replicated and the data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. Sensory evaluation of the prepared carrot flavored milk was carried out using the nine point hedonic scale. The protein, ash, moisture, fat, total carotene and other parameters were determined. 120 pp. Englisch. Seller Inventory # 9783659963704
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Nutritional Enrichment of Milk Using Carrot Juice
Published by
LAP LAMBERT Academic Publishing, 2016
ISBN 10: 3659963704
ISBN 13: 9783659963704
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Carrots are nutritional heroes; they store a goldmine of nutrients. They are excellent source of vitamin B and C as well as well as calcium pectate along with potassium, vitamin B6, copper, folic acid and magnesium. The high level of carotene is very important in carrots. Milk is also a good food, which contains various nutrients in appreciable amount. Milk provides good amount of fat and bioavailability of caretoinoids in plant food and absorption of vitamin A from the diet is improved when consumed along with some fat in same meal. The present research work was conducted with the objective to standardize the amount of carrot juice in milk enriched with carrot juice. (Standardization at 3 percent fat and 8.5 percent SNF) as well as studying its sensory, chemical, microbiological and nutritional properties.The experiment was replicated and the data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. Sensory evaluation of the prepared carrot flavored milk was carried out using the nine point hedonic scale. The protein, ash, moisture, fat, total carotene and other parameters were determined. Seller Inventory # 9783659963704
Quantity: 1 available
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Nutritional Enrichment of Milk Using Carrot Juice
Published by
LAP LAMBERT Academic Publishing, 2016
ISBN 10: 3659963704
ISBN 13: 9783659963704
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Seller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Agarwal NidhiA meritorious student throughout her academic career & a university teacher, Dr. Nidhi Agarwal has scores of publications in her name. The major research areas of her interest are Food Analysis & Product Development. Pre. Seller Inventory # 158607103
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Nutritional Enrichment of Milk Using Carrot Juice
Published by
LAP LAMBERT Academic Publishing, 2016
ISBN 10: 3659963704
ISBN 13: 9783659963704
New
Paperback
Seller: Revaluation Books, Exeter, United Kingdom
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Paperback. Condition: Brand New. 120 pages. 8.66x5.91x0.28 inches. In Stock. Seller Inventory # 3659963704
Quantity: 1 available