Development Of Spray Dried Ber Zizyphus Mauritiana Lamk Powder And Its Utilization In Value Added Product

Development Of Spray Dried Ber Zizyphus Mauritiana Lamk Powder And Its Utilization In Value Added Product

dc.contributor.guide	Poonia, Amrita
dc.coverage.spatial
dc.creator.researcher	Pandey, Sonika
dc.date.accessioned	2021-12-08T09:24:43Z
dc.date.available	2021-12-08T09:24:43Z
dc.date.awarded
dc.date.completed	2019
dc.date.registered	2016
dc.description.abstract	newlineThe present research entitled Development of Spray Dried Ber (Zizyphus newlinemauritiana Lamk.) Powder and its Utilization in Value Added Product was aimed to newlineproduce quality ber fruit powder through spray drying using RSM and to develop ber newlinepowder burfi, with high nutritional content, good antioxidant properties and low sugar newlinecontent. newlineResponse surface methodology was used to optimize the spray drying newlineconditions for development of ber fruit powder. The experimental design had 13 newlineruns. The levels of independent variables i.e. inlet air temperature varied from 153.79 newlineto 196.21 ºC and maltodextrin concentration from 4.17 to 9.83%.
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/350518
dc.language	English
dc.publisher.institution	Department of Animal Husbandary and Dairying
dc.publisher.place	Varanasi
dc.publisher.university	Banaras Hindu University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Agriculture Dairy and Animal Science
dc.subject.keyword	Life Sciences
dc.subject.keyword	Spray drying
dc.title	Development Of Spray Dried Ber Zizyphus Mauritiana Lamk Powder And Its Utilization In Value Added Product
dc.title.alternative
dc.type.degree	Ph.D.