Comparative study of Indrani Vough manufactured in the laboratory and collected from sweet meat shops of Dinajpur district

Authors

  • M Rasul Department of Dairy Science, Bangladesh Agricultural University, Mymensingh
  • MN Hassan Department of Dairy Science, Bangladesh Agricultural University, Mymensingh
  • MAS Khan Department of Dairy Science, Bangladesh Agricultural University, Mymensingh
  • MM Sharmin Department of Dairy and Poultry Science, Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • MA Islam Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh

DOI:

https://doi.org/10.3329/bjas.v42i1.15786

Keywords:

Indrani vough, quality, sweet meat shop

Abstract

This experiment was conducted to evaluate the quality of Indrani vough prepared in the laboratory and collected from Dinajpur district. Four types of Indrani vough samples were used in this experiment. Laboratory made Indrani vough was assigned as A sample. B, C and D samples were collected from Shananda sweet meat , Pabna sweet meat and Jalozogh sweet meat shop respectively. All the samples were tested for organoleptic, chemical and microbiological parameters. Among organoleptic parameters such as body and texture, color and appearance, and taste score of four types of samples differed insignificantly, but quality of samples differed significantly for flavour score (p<0.01). Chemical and microbiological analyses indicated that significant differences among four types of samples were found for protein, fat, carbohydrate, ash, acidity and Total Viable Count (p<0.01), except dry matter and moisture contents. From the present study it was concluded that Sananda sweet meat shops Indrani vough was superior to others. But laboratory made Indrani vough was the best in relation to microbiological status.

DOI: http://dx.doi.org/10.3329/bjas.v42i1.15786

Bang. J. Anim. Sci. 2013. 42 (1): 71-75

Downloads

Download data is not yet available.
Abstract
136
PDF
109

Downloads

Published

2013-07-23

How to Cite

Rasul, M., Hassan, M., Khan, M., Sharmin, M., & Islam, M. (2013). Comparative study of Indrani Vough manufactured in the laboratory and collected from sweet meat shops of Dinajpur district. Bangladesh Journal of Animal Science, 42(1), 71–75. https://doi.org/10.3329/bjas.v42i1.15786

Issue

Vol. 42 No. 1 (2013)

Section

Articles

License

© Bangladesh Journal of Animal Science.

Authors are required to transfer their copyright to the Bangladesh Journal of Animal Sciences.

All rights reserved. No parts of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the Bangladesh Journal of Animal Science.