K.D. Aparnathi
Anand Agricultural University
17 Papers
14 Citations
K.D. Aparnathi is an academic researcher from Anand Agricultural University. The author has contributed to research in topics: Chemistry & Skimmed milk. The author has an hindex of 8, co-authored 17 publications.
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Papers
Whey and its Utilization
TL;DR: In the absence of systematic survey/statistics, the estimated production of whey is about 5 million tons per annum (Gupta, 2008) and the utilization was 75% in Europe and probably less than 50% in the rest of the world and as a result a very large amount of material with potential value as a food or feed is wasted.
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Comparison of five analytical methods for the determination of peroxide value in oxidized ghee.
TL;DR: Among the five methods used for determination of peroxide value of ghee during storage, the highest coefficient of correlation was obtained for the FOX method, indicating that FOX was the most suitable method tested to determine peroxidevalue in oxidized ghee.
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Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content.
Dhartiben B. Kapadiya,Darshna B. Prajapati,Amit Kumar Jain,Bhavbhuti M. Mehta,V.B. Darji,K.D. Aparnathi +5 more
TL;DR: It can be concluded from the study that the goat milk has lower TS, fat, lactose, protein content, TN as well as NPN but higher ash and NCN content compared to cow milk and buffalo milk.
Study of Fourier transform near infrared (FT-NIR) spectra of ghee (anhydrous milk fat)
TL;DR: In this article, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption in the FT-NIR spectrum, and the intensity of absorbance was significantly higher for cow ghee compared to buffalo Ghee.
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Spices and Herbs as a Source of Natural Antioxidants for Food
TL;DR: The use of synthetic antioxidants such as butylated hydroxytoluene (BHT) and BHA has been used widely for many years to retard lipid oxidation, but current concern about their safety, together with increasing consumer preference for natural products, has resulted in an increased demand for natural antioxidants.