Study on the Development of Commercial Shahi Borhani

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dc.contributor.authorUddin, Md. Islam
dc.date.accessioned2019-06-16T11:02:55Z
dc.date.available2019-06-16T11:02:55Z
dc.date.issued2018-12-22
dc.description.abstractIn this study, Shahi Borhani was prepared and its microbiological, physicochemical and sensory quality were studied and we found that Borhani content highly fat, Protein and carbohydrates. There not any microbial change Borhani after 7 days and after 14 days. But after 21 days total yeast & mold count of total yeast & mold count of Borhani found 4cfu/g. Borhani not found any total coliform count after 21 days.The study sensory results within 30 panelist indicate that number of Sample-1, 3 panelist (5) neither like or Dislike, 10 panelist Score (6) Like slightly Number of 4 panelist score (7) like moderately about Shahi Borhani where Number of 8 panelist score (8) like very much and 5 panelist score (9) like extremely about Shahi Borhani But sample-2, 1 panelist score (5) neither like or dislike about Shahi Borhani. 5 panelist Score (6) Like slightly Number of 7 panelist score (7) like moderately about Shahi Borhani where Number of 13 panelist score (8) like very much and 11 panelist score (9) like extremely about Shahi Borhani.
dc.identifier.otherhttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/2312
dc.identifier.urihttp://hdl.handle.net/123456789/2312
dc.language.isoen_US
dc.publisherDaffodil International University
dc.sourceDIU Institutional Repository
dc.subjectDevelopment Shahi Borhani
dc.titleStudy on the Development of Commercial Shahi Borhani
dc.typeOther

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