ABSTRACT The study comprised of developing vitamin A rich low fat cottage cheese using carrot pulp with different concentrations of carrot pulp used 3%, 6%, 9%, 12% and 15% coded as T1,T2,T3,T4 and T5 respectively, then these cottage cheese were sensory evaluated by a panel of 5 members drawn from the faculty of college. The code "T3" i.e. 9% was found to be the most acceptable after scoring in a 9-point hedonic scale with an average of 39.25 and standard deviation of 0.5. The t test was applied in which the score was taken into consideration and a comparative study was made between the low fat cottage cheese and the experimental cottage cheese prepared. Next the nutritional analysis of the cottage cheese was done and it was observed that it contains moisture about 66.57%, ash 2.63%, fat 0.29g , protein 8.05g, calcium 216.6mg, vitamin A 375.8mcg, carbohydrate 6.8g, mineral (%) 2.63%.A presumptive coliform test was done which was found to be absent.

Auteur

Bhawana Dayal ,M.Sc (F&N),M.I.P.H.A, is currently working as a junior research fellow,School for Home Sciences, Babasaheb Bhimrao Ambedkar University ( A central University), Lucknow. she did her BSc (Home Science) and MSc (Foods and Nutrition ) from Isabella Thoburn College Lucknow . She has a very bright academic profile throughout graduation and post-graduation, she has published papers in international and national journals currently her area of work is on nutritional management among cardiovascular disease patients. she is a member of various professional bodies like Indian Dietetic Association, Nutrition Society of India, Indian Public Health Association etc.