STUDIES ON BLACK RICE AND MILLET FOR

PREPARATION OF MOMO’S PREMIX

A Dissertation submitted to
Baba Farid Institute of Technology, Dehradun

In partial fulfilment of the requirements for the degree of

Masters of Science in Food Technology

By
Bishal Sarkar

Under the guidance of

Amudha Senthil

Department of Traditional Food and Sensory Science

CSIR-Central Food Technological Research Institute
Cheluvamba Mansion, Opp. Railway Museum
Mysuru – 570020, Karnataka, India

MARCH-JULY 2020
 UTILISATION OF BUTTERMILK FOR THE PREPARATION OF
FRUIT- FLAVOURED BUTTERMILK

SUBMITTED IN FULLFILMENT OF THE REQUIREMENT FOR

THE DEGREE OF MASTER IN

FOOD SCIENCDE AND TECHNOLOGY IN

SCHOOL OF LIFE SCIENCE AND TECHNOLOGY

SUBMITTED BY
APURVA TYAGI
(MSC. FOOD TECHNOLOGY)
BABA FARID UNIVERSITY TECHNOLOGY,
DEHRADUN, UTTARAKHAND.
AFFILIATED TO UTU (UTTARAKHAND UNIVERSITY TECHNOLOGY)
 DETERMINATION THE SOURCES OF MILK
CONTENT IN ICE CREAM & SENSORY EVALUATION
BY DIFFERENT LEVEL OF FROZEN DESSERT

DISSERTATION REPORT
SUBMITTED IN FULLFILLMENT OF THE
REQUIREMENT FOR THE DEGREE OF MASTER IN
FOOD SCIENCE AND TECHNOLOGY
SCHOOL OF LIFE SCIENCES AND TECHNOLOGY

SUBMITTED TO SUBMITTED BY
Dr. SACHIN KAROULIA CHAYANIKA BHOWMIK
HOD FOOD TECHNOLOGY M.Sc. FOOD SCIENCE AND
BFIT DEHRADUN (UK) TECHNOLOGY
DEVELOPMENT OF VALUE ADDED CHAPATTI
USING BUTTER MILK

DISSERTATION REPORT
SUBMITTED IN FULLFILLMENT OF THE
REQUIREMENT FOR THE DEGREE OF MASTER IN
FOOD SCIENCE AND TECHNOLOGY
SCHOOL OF LIFE SCIENCES AND TECHNOLOGY

SUBMITTED TO SUBMITTED BY
Dr. SACHIN KAROULIA SUDHEER KASHYAP
HOD FOOD TECHNOLOGY M.Sc. FOOD SCIENCE AND
BFIT DEHRADUN (UK) TECHNOLOGY