ScholarLens Back to search
2019•ASIAN JOURNAL OF ENVIRONMENTAL SCIENCEOpen access

Sensory quality of Kheer prepared by using aromatic varieties of rice

D. M. Choudhari, V. S. Kadam

Open full text 0 citations

Abstract

Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer. Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.

Open-access reader

About this research paper

What this paper is about

Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer. Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer. Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.

Key concepts: Sensory system, Quality (philosophy), Aromatic rice, Business, Agricultural engineering, Horticulture, Psychology, Chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Sensory quality of Kheer prepared by using aromatic varieties of rice — Research Paper | ScholarLens