LIST OF TABLES

Table Particulars Page No.

No.
1.1 FSSAI Standard Shrikhand composition 4
1.2 FSSAI Standard Banana composition 4
1.3 FSSAI Standard Papaya composition 5
3.1 Treatment combination (Ratio) 11
4.1 Average data for different parameters of control and 14-15
experiments (in percent)
4.2 The data for moisture percentage in sample of different 16
treatments are as following
4.2(a) ANOVA for moisture percentage in control and experimental 16
sample.
4.2(b) Critical difference for moisture percentage of control and 17
experimental sample.
4.3 The data for ash percentage in sample of different treatments 18
are as following
4.3(a) ANOVA for ash percentage in control and experimental 18
sample.
4.3(b) Critical difference for ash percentage of control and 19
experimental sample.
4.4 The data for carbohydrate percentage in sample of different 22
treatments are as following
4.4(a) ANOVA for carbohydrate percentage in control and 22
experimental sample.
4.4(b) Critical difference for carbohydrate percentage of control and 23
experimental sample.
4.5 The data for fat percentage in sample of different treatments 25
are as following.
4.5(a) ANOVA for fat percentage in control and experimental 25
sample.
4.5(b) Critical difference for fat percentage of control and 26
 experimental sample.
4.6 The data for protein percentage in sample of different 28
treatments are as following
4.6(a) ANOVA for protein percentage in control and experimental 28
sample.
4.6(b) Critical difference for protein percentage of control and 29
experimental sample.
4.7 The data for acidity percentage in sample of different 31
treatments are as following.
4.7(a) ANOVA for acidity percentage in control and experimental 31
sample.

4.7(b) Critical difference for acidity percentage of control and 32

experimental sample.
4.8 The data for Total solid percentage in sample of different 34
treatments are as following.
4.8(a) ANOVA for Total solid percentage in control and 34
experimental sample.
4.8(b) Critical difference for Total solid percentage of control and 35
experimental sample.
4.9 The data for Yeast and mould score in sample of different 37
treatments are as following.
4.9(a) ANOVA for Yeast and mould percentage in control and 37
experimental sample.

4.9(b) Critical difference for Yeast and mould percentage of control 38

and experimental sample.
4.10 It is evident from the table that the coli from count in control 40
and experimental samples were.

4.11 The data for standard plate count in sample of different 41

treatments are as following
4.11(a) ANOVA for Standard plate count percentage in control and 41
 experimental sample.
4.11(b) Critical difference for Standard plate count percentage of 42
control and experimental sample.
4.12 The data for Color and Appearance score in sample of 44
different treatments are as following.
4.12(a) ANOVA for Color and appearance score in control and 44
experimental sample.
4.12(b) Critical difference for Color and appearance score of control 45
and experimental sample.
4.13 The data for body and Texture score in sample of different 47
treatments are as following.
4.13(a) ANOVA for body and texture score in control and 47
experimental sample.
4.13(b) Critical difference for body and texture score of control and 48
experimental sample.
4.14 The data for flavour and Taste score in sample of different 50
treatments are as following.
4.14(a) ANOVA for flavour and taste score in control and 50
experimental sample.
4.14(b) Critical difference for flavour and taste percentage of control 51
and experimental sample.
4.15 The data for Overall acceptability score in sample of different 53
treatments are as following
4.15(a) ANOVA for Overall acceptability score in control and 53
experimental sample.
4.15(b) Critical difference for Overall acceptability percentage of 54
control and experimental sample.

4.16 Cost analysis of multigrain bread. 56