Rachna et al., 2014 . Effect of fat levels, strength and type of coagulants on quality of cow milk Chhana and Kheer Mohan. Research Paper; Green Farming Vol. 5 (5) : 938-941 ; September-October, 2014
Charles and Gampala_et_al-2008-Starch in Processed CheesePradyumna Gampala
1) Starch addition significantly increased the final viscosity and firmness of processed cheese mixtures compared to a control, with higher amylose starches producing greater increases.
2) Starch addition did not significantly affect the adhesive or cohesive properties of processed cheeses, except for high amylose starch which increased cohesiveness at higher addition levels.
3) Incorporating starch, particularly higher amylose varieties, significantly reduced the degree of melt in processed cheeses compared to the control, with melt decreasing further with greater starch content.
This document summarizes a study that examined the effect of adding diacetyltartaric esters of monoglycerides (DATEM) on reducing fat in semi-hard biscuits. Various physical and sensory properties of biscuits were evaluated with different levels of fat reduction (5.37-50.63%) and DATEM addition (0.42-0.99%). Results showed that DATEM helped mitigate some negative effects of fat reduction, particularly on texture. Response surface methodology identified biscuits with 26.23% fat reduction and 0.81% DATEM addition as having the highest desirability based on properties evaluated. Sensory testing with 35 consumers was consistent with this optimized formulation.
Sensory optimization of crackers developed from high quality cassava flour, s...Francis Lavoe
Crackers produced from high-quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. The study demonstrates the suitability of HQCF in processing value added snack products.
This document discusses the production and properties of biodiesel derived from rubber seed oil using a solid metal oxide catalyst. The key points are:
1) Rubber seed oil was characterized and found to have suitable properties for biodiesel production, including a low acid value making it possible to convert to biodiesel in a single stage process.
2) Biodiesel was produced from rubber seed oil using calcium oxide as the solid metal oxide catalyst. The yield was around 98%.
3) The properties of the biodiesel produced, such as viscosity, flash point, cloud point and cetane number were found to meet international standards and be comparable to petrodiesel, suggesting it can be safely
This study evaluated the effects of substituting Truvia Baking Blend for 50% of the sugar in lemon poppy seed muffins. Sensory and textural properties were analyzed between a control muffin containing full sugar and a modified muffin containing half sugar replaced with Truvia. Results showed springiness was significantly higher in the control, but hardness, chewiness, and sensory attributes like appearance, texture, flavor and acceptability did not differ significantly between muffins. The modified muffins provided an 11% reduction in calories but did not meet the criteria to be labeled reduced or low calorie. In conclusion, Truvia Baking Blend can be substituted for half the sugar without negatively impacting sensory properties
Heat affects food and cooking in several key ways:
Proteins coagulate and toughen between 71°C to 85°C, but acids can speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, though acids inhibit gelatinization. Fiber in fruits and vegetables breaks down during cooking, making them softer, while sugar makes fiber firmer and baking soda softens it. Heat also causes fats to break down above their smoke point. Minerals and vitamins can be destroyed or leached out by heat and other cooking elements. Heat is transferred to food via conduction, convection, or radiation during different moist-heat or dry-heat
Nutrition Programs for the Heat Stressed Herd- Jose SantosDAIReXNET
This document discusses nutrition strategies for dairy cows under heat stress. It notes that heat stress reduces feed intake, milk production, and reproductive performance in dairy cows. It also increases body temperature and respiration rate. To help mitigate these impacts, the document recommends increasing feeding frequency, focusing on energy dense diets lower in fiber, and manipulating minerals like sodium bicarbonate in feed and water. Maintaining proper rumen pH and function is important as heat stress can increase the risk of ruminal acidosis.
Charles and Gampala_et_al-2008-Starch in Processed CheesePradyumna Gampala
1) Starch addition significantly increased the final viscosity and firmness of processed cheese mixtures compared to a control, with higher amylose starches producing greater increases.
2) Starch addition did not significantly affect the adhesive or cohesive properties of processed cheeses, except for high amylose starch which increased cohesiveness at higher addition levels.
3) Incorporating starch, particularly higher amylose varieties, significantly reduced the degree of melt in processed cheeses compared to the control, with melt decreasing further with greater starch content.
This document summarizes a study that examined the effect of adding diacetyltartaric esters of monoglycerides (DATEM) on reducing fat in semi-hard biscuits. Various physical and sensory properties of biscuits were evaluated with different levels of fat reduction (5.37-50.63%) and DATEM addition (0.42-0.99%). Results showed that DATEM helped mitigate some negative effects of fat reduction, particularly on texture. Response surface methodology identified biscuits with 26.23% fat reduction and 0.81% DATEM addition as having the highest desirability based on properties evaluated. Sensory testing with 35 consumers was consistent with this optimized formulation.
Sensory optimization of crackers developed from high quality cassava flour, s...Francis Lavoe
Crackers produced from high-quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. The study demonstrates the suitability of HQCF in processing value added snack products.
This document discusses the production and properties of biodiesel derived from rubber seed oil using a solid metal oxide catalyst. The key points are:
1) Rubber seed oil was characterized and found to have suitable properties for biodiesel production, including a low acid value making it possible to convert to biodiesel in a single stage process.
2) Biodiesel was produced from rubber seed oil using calcium oxide as the solid metal oxide catalyst. The yield was around 98%.
3) The properties of the biodiesel produced, such as viscosity, flash point, cloud point and cetane number were found to meet international standards and be comparable to petrodiesel, suggesting it can be safely
This study evaluated the effects of substituting Truvia Baking Blend for 50% of the sugar in lemon poppy seed muffins. Sensory and textural properties were analyzed between a control muffin containing full sugar and a modified muffin containing half sugar replaced with Truvia. Results showed springiness was significantly higher in the control, but hardness, chewiness, and sensory attributes like appearance, texture, flavor and acceptability did not differ significantly between muffins. The modified muffins provided an 11% reduction in calories but did not meet the criteria to be labeled reduced or low calorie. In conclusion, Truvia Baking Blend can be substituted for half the sugar without negatively impacting sensory properties
Heat affects food and cooking in several key ways:
Proteins coagulate and toughen between 71°C to 85°C, but acids can speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, though acids inhibit gelatinization. Fiber in fruits and vegetables breaks down during cooking, making them softer, while sugar makes fiber firmer and baking soda softens it. Heat also causes fats to break down above their smoke point. Minerals and vitamins can be destroyed or leached out by heat and other cooking elements. Heat is transferred to food via conduction, convection, or radiation during different moist-heat or dry-heat
Nutrition Programs for the Heat Stressed Herd- Jose SantosDAIReXNET
This document discusses nutrition strategies for dairy cows under heat stress. It notes that heat stress reduces feed intake, milk production, and reproductive performance in dairy cows. It also increases body temperature and respiration rate. To help mitigate these impacts, the document recommends increasing feeding frequency, focusing on energy dense diets lower in fiber, and manipulating minerals like sodium bicarbonate in feed and water. Maintaining proper rumen pH and function is important as heat stress can increase the risk of ruminal acidosis.
Artigo Final Mestrado - JDS 99 3316-3324 2015-10327 (1)Fabiana Bruzantin
This study evaluated the physicochemical and sensory properties of fat-free goat milk yogurt with different stabilizer and skim milk powder additions. Four treatments were tested: 1) a mixture of carrageenan and pectin, 2) pectin alone, 3) skim milk powder, and 4) a control with no additions. Physicochemical analyses found that the skim milk powder treatment had higher pH, acidity, protein, and solids contents due to the addition of skim milk powder. Sensory analysis by a trained panel found that the pectin treatment had stronger curd but also lumps and bitterness. The carrageenan/pectin mixture was similar to the control. The sk
Physicochemical and Sensory Characteristics of Sudanese LowFat Cheese during ...IOSRJAVS
This study was carried out in the milk processing units at College of Animal Production Science and Technology, Sudan University of Sciences during September 2014-January 2015. The chemical and sensory characteristics of Sudanese low-fat cheese were investigated as affected by different levels of gum Arabic and storage period. Three hundred and fifty liters (350) of standardized milk with (3%, 2.5% and 2%) of fat were prepared after purchase full cream milk from a private farm at Al Haj Yousif, Khartoum North. Seven treatments were carried out as follows: First treatment is the control in which cheese milk had no additive (3%) of fat. In the second and third with 3% of fat, fourth and fifth with 2.5% of fat and sixth and seventh with 2% of fat, 0.5 and 0.75% of gum Arabic were added respectively to cheese milk before pasteurization then low-fat cheese was made and stored at refrigerator (4°C) for 120 days. Physicochemical and sensory evaluation was done for the cheese samples at day zero, 30, 60, 90 and 120 days intervals. The cheese statistical analysis obtained that gum Arabic significantly (P< 0.05) affected the chemical composition of the cheese. The results also showed that crude protein fat, total solids, pH, volatile fatty acid and ash were significantly (P< 0.05) affected by both levels of gum Arabic and storage period. The results obtained there were significantly differences (P<0.05) between control cheese and the other with 0.5 and 0.75 gum Arabic respectively in all parameters
Development and optimization of sweet cream butterDr Asif Ahmad
This document describes a study that optimized methods for producing quality sweet cream butter at the cottage scale. Cream samples with fat levels of 30%, 35%, and 40% were churned at temperatures of 8°C, 10°C, and 12°C to produce butter. Higher butter yields, fat content, and solids were obtained when cream at 35% fat was churned at 10°C, while this condition also produced butter with lower moisture and non-fat solids. Organoleptic evaluation scores were highest for butter from 35% cream churned at 10°C. Thus, using 35% cream fat and a churning temperature of 10°C can produce high quality butter suitable for cottage-scale production.
Use of stevia as a non caloric natural sweetener in omega-3 enriched cow and ...Janaka Perera (MBA, B.Sc)
This document summarizes a study that developed yoghurts using stevia as a non-caloric sweetener and flax seed oil to enrich omega-3 fatty acids in cow and buffalo milk yoghurts. Sensory analysis showed that yoghurts with 0.06% stevia and 4% sugar were preferred over other combinations tested. Proximate analysis found the cow milk yoghurt had 24.42% total solids and 0.0994% omega-3 content, while buffalo milk yoghurt had 24.24% total solids and 1.008% omega-3 content. Both yoghurts were found to have similar properties to commercial yoghurt and
This document discusses a study on ethanol production from cheese whey supplemented with sweet sorghum. Saccharomyces cerevisiae was used to ferment the substrates over 72 hours at 30°C and pH 5. Batch experiments tested cheese whey supplemented with 50-200g/L of sweet sorghum. Results found that ethanol production increased with higher sorghum concentrations but was highest at 50g/L, achieving the theoretical ethanol yield. It was concluded that below 50g/L of supplemental sorghum avoids substrate inhibition for batch fermentation of cheese whey.
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...IOSRJAVS
The effect of different levels of fat on the chemical composition and sensory characteristics has been made from the following levels of milk fat: 3%, 2.5% and 2%. The produced cheese was packed into sterile polyethylene bags (300 gram capacity) and stored at 4°C for three months. The chemical analysis was done at 0, 30, 60, 90 and 120 days. The results revealed that significant differences (P< 0.05) were found in protein, ash, total solid, pH, volatile fatty acids and fat contents of the different cheese samples. Sensory characteristics and storage periodof the cheese samples showed significant variations (P< 0.05). The protein, total solids and ash increased throughout the storage period, the lowest values were 21.82±3.49%, 59.29±4.03% and 5.60±0.89% respectively obtained at day zero of the storage. The highest pH occurred at day zero of storage. It was also found that the volatile fatty acids(VFA) increased with the decrease levels of fat, the highest VFA (2.62±0.50%01N ml NaOH/100 gm) was observed in the cheese with 2.5% fat. The statistical analysis showed sensory characteristics of the cheese samples significant (P< 0.05) affected by the fat levels. The present study concluded that production of low-fat cheeses with valuable chemical composition and good quality for the health benefits of the consumers.
IRJET- Studies on the Utilization of Maize Milk for the Preparation of Sh...IRJET Journal
This document presents a study on utilizing maize (corn) milk for the preparation of shrikhand, a popular Indian fermented dairy dessert. Various combinations of skim milk and maize milk were used to prepare shrikhand samples, which were then analyzed for nutritional and microbial properties. The results showed that samples with higher maize milk content had higher carbohydrate, fat, total solids, acidity, and yeast/mold count, while samples with only skim milk had higher protein and moisture content. This study demonstrated the potential of partially substituting skim milk with maize milk for preparing shrikhand to boost maize product utilization and develop new food variations.
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
This document summarizes a study on incorporating stabilized rice bran into kuih baulu, a traditional Malaysian sponge cake. Four formulations of kuih baulu were prepared with 10-40% stabilized rice bran mixed with rice flour, and their nutritional composition and sensory properties were analyzed. The results showed that stabilized rice bran incorporation increased the protein, fat, ash, and fiber contents of kuih baulu in a dose-dependent manner. Sensory evaluation indicated that formulations with 20-40% rice bran were acceptable to taste testers, with 30% rice bran being the highest level that did not diminish overall acceptability. Thus, stabilized rice bran is a suitable ingredient for fortifying the nutrition of k
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
Optimization of production process and preservation of jalebi by using heatIAEME Publication
This study aimed to optimize the production process and increase the shelf life of chhana jalebi, a traditional Indian sweet. Various parameters were tested, including milk fat content, ratios of ingredients in the batter, water level, frying time and temperature, and sugar syrup concentration. Sensory evaluation was conducted to determine the optimal levels. The optimized process used milk with 3% fat, a 1:1 ratio of chhana to maida flour, 45% water in the batter, frying at 160-170°C for 2 minutes, and soaking in 68°Brix sugar syrup for 1 minute. Using potassium sorbate as a preservative increased the shelf life to 30 days at room temperature and over
1) The study evaluated the microbial quality of raw milk, pasteurized milk, and Zabadi baladi (a fermented milk) after the addition of fennel honey at various concentrations during refrigerated storage.
2) Results showed that the addition of honey, especially at 10%, reduced bacterial counts and increased acidity levels in the milk products, extending their shelf life.
3) Consumer testing found that samples with 1-5% honey addition were the most acceptable, suggesting honey can be used to naturally preserve and improve the quality of milk products.
IRJET -Preparation of Healthy-Vegan Flavored Soymilk Blended with PeanutIRJET Journal
This document summarizes a study that formulated a vegan soy and peanut milk beverage. The milk was created with a 80:20 ratio of soy milk to peanut milk, along with added flavors. Nutritionally, the milk contains protein, carbohydrates, calcium, fat, sugar, ash, and fiber. It is recommended for those who are lactose intolerant since it does not contain lactose. The processing makes the milk easily digestible and suitable for all ages. Shelf life testing showed the milk remained stable for up to 10 days refrigerated. The soy and peanut milk is concluded to be a nutritious alternative to animal milk that could help reduce malnutrition when supplemented to young children.
1) The document presents a study on developing spiced paneer using Indian spices and sprouted kodo millet milk.
2) Paneer is a type of soft cheese made from buffalo milk or cow milk, while kodo millet provides protein and minerals. The study aims to incorporate sprouted kodo millet milk into paneer at different ratios to develop a healthier product.
3) Various formulations of spiced paneer were developed by replacing buffalo milk with 10%, 20%, and 30% sprouted kodo millet milk. The paneer was analyzed for physio-chemical properties and shelf-life over 15 days of storage.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Quality control of milk processing for finance, subsidy & project related s...Radha Krishna Sahoo
This document provides information on the composition of milk from different species and factors affecting milk composition. It defines milk and lists the main components of milk such as water, fat, protein, lactose, ash, vitamins and minerals. The fat content ranges from 3.5-6.6% depending on the species, with buffalo milk having the highest fat. Protein content ranges from 1.3-9.6% with dog and cat milk having the highest. The document also discusses how breed, individual animal variation, season and age can impact milk composition.
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
More Related Content
Similar to Rachna et al., 2014 . effect of fat levels, strength and type of coagulants on quality of cow milk chhana and kheer mohan 2014
Artigo Final Mestrado - JDS 99 3316-3324 2015-10327 (1)Fabiana Bruzantin
This study evaluated the physicochemical and sensory properties of fat-free goat milk yogurt with different stabilizer and skim milk powder additions. Four treatments were tested: 1) a mixture of carrageenan and pectin, 2) pectin alone, 3) skim milk powder, and 4) a control with no additions. Physicochemical analyses found that the skim milk powder treatment had higher pH, acidity, protein, and solids contents due to the addition of skim milk powder. Sensory analysis by a trained panel found that the pectin treatment had stronger curd but also lumps and bitterness. The carrageenan/pectin mixture was similar to the control. The sk
Physicochemical and Sensory Characteristics of Sudanese LowFat Cheese during ...IOSRJAVS
This study was carried out in the milk processing units at College of Animal Production Science and Technology, Sudan University of Sciences during September 2014-January 2015. The chemical and sensory characteristics of Sudanese low-fat cheese were investigated as affected by different levels of gum Arabic and storage period. Three hundred and fifty liters (350) of standardized milk with (3%, 2.5% and 2%) of fat were prepared after purchase full cream milk from a private farm at Al Haj Yousif, Khartoum North. Seven treatments were carried out as follows: First treatment is the control in which cheese milk had no additive (3%) of fat. In the second and third with 3% of fat, fourth and fifth with 2.5% of fat and sixth and seventh with 2% of fat, 0.5 and 0.75% of gum Arabic were added respectively to cheese milk before pasteurization then low-fat cheese was made and stored at refrigerator (4°C) for 120 days. Physicochemical and sensory evaluation was done for the cheese samples at day zero, 30, 60, 90 and 120 days intervals. The cheese statistical analysis obtained that gum Arabic significantly (P< 0.05) affected the chemical composition of the cheese. The results also showed that crude protein fat, total solids, pH, volatile fatty acid and ash were significantly (P< 0.05) affected by both levels of gum Arabic and storage period. The results obtained there were significantly differences (P<0.05) between control cheese and the other with 0.5 and 0.75 gum Arabic respectively in all parameters
Development and optimization of sweet cream butterDr Asif Ahmad
This document describes a study that optimized methods for producing quality sweet cream butter at the cottage scale. Cream samples with fat levels of 30%, 35%, and 40% were churned at temperatures of 8°C, 10°C, and 12°C to produce butter. Higher butter yields, fat content, and solids were obtained when cream at 35% fat was churned at 10°C, while this condition also produced butter with lower moisture and non-fat solids. Organoleptic evaluation scores were highest for butter from 35% cream churned at 10°C. Thus, using 35% cream fat and a churning temperature of 10°C can produce high quality butter suitable for cottage-scale production.
Use of stevia as a non caloric natural sweetener in omega-3 enriched cow and ...Janaka Perera (MBA, B.Sc)
This document summarizes a study that developed yoghurts using stevia as a non-caloric sweetener and flax seed oil to enrich omega-3 fatty acids in cow and buffalo milk yoghurts. Sensory analysis showed that yoghurts with 0.06% stevia and 4% sugar were preferred over other combinations tested. Proximate analysis found the cow milk yoghurt had 24.42% total solids and 0.0994% omega-3 content, while buffalo milk yoghurt had 24.24% total solids and 1.008% omega-3 content. Both yoghurts were found to have similar properties to commercial yoghurt and
This document discusses a study on ethanol production from cheese whey supplemented with sweet sorghum. Saccharomyces cerevisiae was used to ferment the substrates over 72 hours at 30°C and pH 5. Batch experiments tested cheese whey supplemented with 50-200g/L of sweet sorghum. Results found that ethanol production increased with higher sorghum concentrations but was highest at 50g/L, achieving the theoretical ethanol yield. It was concluded that below 50g/L of supplemental sorghum avoids substrate inhibition for batch fermentation of cheese whey.
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...IOSRJAVS
The effect of different levels of fat on the chemical composition and sensory characteristics has been made from the following levels of milk fat: 3%, 2.5% and 2%. The produced cheese was packed into sterile polyethylene bags (300 gram capacity) and stored at 4°C for three months. The chemical analysis was done at 0, 30, 60, 90 and 120 days. The results revealed that significant differences (P< 0.05) were found in protein, ash, total solid, pH, volatile fatty acids and fat contents of the different cheese samples. Sensory characteristics and storage periodof the cheese samples showed significant variations (P< 0.05). The protein, total solids and ash increased throughout the storage period, the lowest values were 21.82±3.49%, 59.29±4.03% and 5.60±0.89% respectively obtained at day zero of the storage. The highest pH occurred at day zero of storage. It was also found that the volatile fatty acids(VFA) increased with the decrease levels of fat, the highest VFA (2.62±0.50%01N ml NaOH/100 gm) was observed in the cheese with 2.5% fat. The statistical analysis showed sensory characteristics of the cheese samples significant (P< 0.05) affected by the fat levels. The present study concluded that production of low-fat cheeses with valuable chemical composition and good quality for the health benefits of the consumers.
IRJET- Studies on the Utilization of Maize Milk for the Preparation of Sh...IRJET Journal
This document presents a study on utilizing maize (corn) milk for the preparation of shrikhand, a popular Indian fermented dairy dessert. Various combinations of skim milk and maize milk were used to prepare shrikhand samples, which were then analyzed for nutritional and microbial properties. The results showed that samples with higher maize milk content had higher carbohydrate, fat, total solids, acidity, and yeast/mold count, while samples with only skim milk had higher protein and moisture content. This study demonstrated the potential of partially substituting skim milk with maize milk for preparing shrikhand to boost maize product utilization and develop new food variations.
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
This document summarizes a study on incorporating stabilized rice bran into kuih baulu, a traditional Malaysian sponge cake. Four formulations of kuih baulu were prepared with 10-40% stabilized rice bran mixed with rice flour, and their nutritional composition and sensory properties were analyzed. The results showed that stabilized rice bran incorporation increased the protein, fat, ash, and fiber contents of kuih baulu in a dose-dependent manner. Sensory evaluation indicated that formulations with 20-40% rice bran were acceptable to taste testers, with 30% rice bran being the highest level that did not diminish overall acceptability. Thus, stabilized rice bran is a suitable ingredient for fortifying the nutrition of k
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
Optimization of production process and preservation of jalebi by using heatIAEME Publication
This study aimed to optimize the production process and increase the shelf life of chhana jalebi, a traditional Indian sweet. Various parameters were tested, including milk fat content, ratios of ingredients in the batter, water level, frying time and temperature, and sugar syrup concentration. Sensory evaluation was conducted to determine the optimal levels. The optimized process used milk with 3% fat, a 1:1 ratio of chhana to maida flour, 45% water in the batter, frying at 160-170°C for 2 minutes, and soaking in 68°Brix sugar syrup for 1 minute. Using potassium sorbate as a preservative increased the shelf life to 30 days at room temperature and over
1) The study evaluated the microbial quality of raw milk, pasteurized milk, and Zabadi baladi (a fermented milk) after the addition of fennel honey at various concentrations during refrigerated storage.
2) Results showed that the addition of honey, especially at 10%, reduced bacterial counts and increased acidity levels in the milk products, extending their shelf life.
3) Consumer testing found that samples with 1-5% honey addition were the most acceptable, suggesting honey can be used to naturally preserve and improve the quality of milk products.
IRJET -Preparation of Healthy-Vegan Flavored Soymilk Blended with PeanutIRJET Journal
This document summarizes a study that formulated a vegan soy and peanut milk beverage. The milk was created with a 80:20 ratio of soy milk to peanut milk, along with added flavors. Nutritionally, the milk contains protein, carbohydrates, calcium, fat, sugar, ash, and fiber. It is recommended for those who are lactose intolerant since it does not contain lactose. The processing makes the milk easily digestible and suitable for all ages. Shelf life testing showed the milk remained stable for up to 10 days refrigerated. The soy and peanut milk is concluded to be a nutritious alternative to animal milk that could help reduce malnutrition when supplemented to young children.
1) The document presents a study on developing spiced paneer using Indian spices and sprouted kodo millet milk.
2) Paneer is a type of soft cheese made from buffalo milk or cow milk, while kodo millet provides protein and minerals. The study aims to incorporate sprouted kodo millet milk into paneer at different ratios to develop a healthier product.
3) Various formulations of spiced paneer were developed by replacing buffalo milk with 10%, 20%, and 30% sprouted kodo millet milk. The paneer was analyzed for physio-chemical properties and shelf-life over 15 days of storage.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Quality control of milk processing for finance, subsidy & project related s...Radha Krishna Sahoo
This document provides information on the composition of milk from different species and factors affecting milk composition. It defines milk and lists the main components of milk such as water, fat, protein, lactose, ash, vitamins and minerals. The fat content ranges from 3.5-6.6% depending on the species, with buffalo milk having the highest fat. Protein content ranges from 1.3-9.6% with dog and cat milk having the highest. The document also discusses how breed, individual animal variation, season and age can impact milk composition.
Similar to Rachna et al., 2014 . effect of fat levels, strength and type of coagulants on quality of cow milk chhana and kheer mohan 2014 (20)
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
Gender and Mental Health - Counselling and Family Therapy Applications and In...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Rachna et al., 2014 . effect of fat levels, strength and type of coagulants on quality of cow milk chhana and kheer mohan 2014
1. Green Farming Vol. 5 (5) : 938-941 ; September-October, 2014
a a a b
1 2* 3 4 R. RATHWA , G.S. MEENA , V.K. GUPTA and H.V. RAGHU
a b
Dairy Technology Division, Dairy Microbiology Division,
National Dairy Research Institute (ICAR),
Karnal - 132 001 (Haryana)
India is the global leader in milk production with the annual Composition of milk, type, strength of coagulant and
production of 127.8 million tonnes of milk during year 2011-12 temperature at which milk was coagulated ultimately decides
(Srivastava, 2013). Conversion of the surplus milk into the quality of Chhana. Kheer Mohan is a chhana based,
indigenous sweets has played a vital role in economic, social, region specific, indigenous dairy product, highly popular in
religious and nutritional well-being of the nation's consumers eastern parts of Rajasthan. Till now, not a single scientific
since time immemorial. More than half of the annual milk study using different coagulants and fat level in cow or buffalo
production is being utilized mainly by unorganized sector for milk to produce most suitable chhana for Kheer Mohan
the production of such indigenous products that results in manufacture has been reported that's why, the present study
addition of 200% value to the original milk when compared was carried out.
with its conversion into western dairy products which adds MATERIALS AND METHODS
only 50% value to it (Aneja et al., 2002). Chhana and khoa are
the two most common base material to produce number of Preparation of Chhana and Kheer Mohan
chhana and khoa based sweets. Sahu and Das (2007) Fresh raw cow milk was procured from the Cattle Yard of
reported that about 6% of the total milk production is converted National Dairy Research Institute (NDRI), Karnal (Haryana)
to chhana through coagulation. Market volume of chhana India. It was standardized to 3.0, 3.5 and 4.0% fat levels and
based sweets in India is about 1 million tonnes with a value of 8.5% SNF using skim milk and cream separated from the
` 7,00,000 crores (Sahu and Das, 2009). Number of chhana same milk at 45°C milk in a mechanical cream separator. After
and khoa based sweetmeats has been established their that, chhana was prepared using prescribed method by Aneja
popularity among the consumers over the period of time while et al., (2002) with certain modifications. One percent strength
other such products are continuously being valued by the of tartaric acid was kept constant to study the effect of fat
consumers owing to their unique sensorial attributes. levels while the suitability of cow milk chhana for the
Moreover, a major market for these indigenous dairy products manufacture of Kheer Mohan was observed with lactic, citric
is continuously developing overseas due to growing Indian and tartaric acids a
diaspora.
t 1%, 2%, 3% and 4% strength. The
drainage of whey from the coagulum was carried out by
keeping it under 5 times of its weight for 2 h as earlier reported
by Adhikari et al. (1992). Kheer
Mohan was than prepared
from the obtained Chhana by cooking and soaking in sugar
INTRODUCTION
ABSTRACT
Kheer Mohan is a region specific, chhana based indigenous dairy product, highly popular in eastern parts of Rajasthan.
Sensory attributes, hardness and color values of Kheer Mohan as affected by chhana prepared from cow milk having
different fat levels and using different strength (1, 2, 3 and 4% w/v) and type of coagulants (lactic acid, citric acid and tartaric
acid) were studied. Standardization of cow milk to 4% fat and 8.5 % SNF and coagulation with 1% tartaric acid was observed
to yield chhana that resulted in the preparation of Kheer Mohan possessing optimum sensorial attributes, hardness and color
values. Type of coagulant was positively correlated with hardness of chhana (p<0.01) but negatively correlated (p<0.01) with
all sensorial attributes and color values of Kheer Mohan. Strengths of coagulants has positive correlation with b* value (p <
0.05) of Kheer Mohan only.
Key words : Citric acid, Hardness, Kheer Mohan, Lactic acid, Tartaric acid.
219
Received : 06 February 2014 ; Revised accepted : 24 September 2014
Research Paper
Effect of fat levels, strength and type of coagulants on quality
of cow milk Chhana and Kheer Mohan
1 2,4
M. Tech. Scholar, Scientist *(gsmndri@gmail.com),
3
Principal Scientist,
2. Textural analysis
Green Farming 5 (5)
The textural analysis of chhana and Kheer Mohan was
done using Texture Analyser, TA-XT2i (M/s Stable Micro
Systems, UK) fitted with a 25 kg load cell and calibrated with 5
kg standard dead weight prior to use. Compression plate (P-
75) was used to compress chhana cubes of 2 cm × 2 cm and
balls of Kheer Mohan up to 50% of their original height using a
typical two bite test at 25 0C. Force-distance compression
curve was obtained to estimate hardness of these products.
During textural analysis pre-test, test and post-test speeds
were kept as 2.0, 1.0 and 2.0 mm/s respectively.
Sensory evaluation
The sensory evaluation of Kheer Mohan was carried on 9-
point hedonic scale by a trained panel of judges from the
faculty of Dairy Technology Division of NDRI, Karnal,
Boiling of buffalo milk
Cooling
Addition of previous day's whey as coagulant
Chhana
Cooling
Addition of semolina, arrow root and dry sugar
Kneading until visible fat separation occurs on palm
Formation of chhana balls
Addition of reetha solution in boiling sugar syrup
Cooking of chhana balls in above solution until brown color acheived
syrup using the traditional method of its manufacture. Flow Haryana, in a well-equipped sensory evaluation laboratory.
diagram of the traditional method of the Kheer Mohan
manufacture has been shown in Fig. 1 while it's pictorial Statistical analysis
representation is depicted in Fig. 2 (Meena et al., 2012). Scores obtained for Kheer Mohan samples were
statistically analysed for one way ANOVA and multiple
correlation using SAS Enterprise guide (5.1, 2012, USA).
RESULT AND DISCUSSIONS
Effect of fat levels
Fat levels in milk did not affect the yield and moisture of
* chhana; any sensory attribute and b (yellowness-blueness)
value of Kheer Mohan significantly, but the hardness of
chhana decreased significantly (p<0.05) with the decrease of
fat content in cow milk (Table 1). Kheer Mohan prepared
using 3.5% fat milk differed significantly (p<0.05) in L*
(whiteness) and a*(redness-greenness) values than prepared
from milk having other two fat levels. Selection of fat level in
milk to make chhana as well as better Kheer Mohan was
based on optimum sensory attributes of the product. Cow milk
with 4% fat and 8.5% SNF was selected based on optimum
sensory attributes of the resultant product for further studies.
Incidentally, these fat and SNF levels constitute the cow milk
standards in Haryana state (FSSR, 2011).
Effects of type and strength of coagulant
The effects of strength (1, 2, 3, and 4% w/v) and their type
(lactic, tartaric and citric acid) on textural attributes of Chhana;
sensorial, textural and colour attributes of Kheer Mohan are
shown in Table 2. Significant difference (p<0.05) in the
hardness value of chhana with different coagulants was
observed but the observed difference in these parameters
was not significant between tartaric and citric acid. Significant
difference (p<0.05) in flavour, sweetness, juiciness and
939
220
Fig. 2. Steps in traditional method of Kheer Mohan
manufacture.
a. Kheer Mohan ingredients viz., sugar, semolina, arrow root
powder and chhana
b. Kneading of chhana with its ingredients
c. Formation of Kheer Mohan balls
d. Uncooked Kheer Mohan balls
e. Reetha nuts and its solution
f. Cooking of Kheer Mohan balls in sugar syrup
g. End stage of cooking
h. Soaking of Kheer Mohan balls in sugar syrup
i. Selling of Kheer Mohan in card boards
Rathwa et al.
Fig 1. Traditional method of Kheer Mohan manufacture
3. Sep.-Oct. 2014 Effect of fat and coagulants on suitability of cow milk chhana for Kheer Mohan preparation 940
Table 1. Effect of fat levels in cow milk on different quality attributes of Chhana and Kheer Mohan
Yield of
Chhana Body Colour Overall Kheer
Fat chhana Moisture Hardness Flavour and & Appe- Sweet- Juici- accep- Mohan L* a* b*
(%) (%) (%) (N) texture arance ness ness tability Hardness
(N)
3 18.17 35.48 4.23 a 7.50 7.50 7.44 7.66 7.66 7.49 58.45 b 37.59 b 14.15 b 30.99
±0.44 ±1.29 ±0.02 ±0.10 ±0.25 ±0.11 ±0.35 ±0.29 ±0.16 ±1.38 ±0.15 ±0.55 ±0.95
3.5 17.22 39.92 3.76 b 7.55 7.50 7.44 7.61 7.55 7.61 56.68 b 45.76 a 12.36 a 29.86
±0.10 ±2.32 ±0.08 ±0.11 ±0.00 ±0.24 ±0.29 ±0.20 ±0.14 ±0.01 ±0.01 ±0.02 ±0.20
4 18.32 36.29 3.45 c 7.49 7.50 7.83 7.61 7.27 7.48 46.66 a 37.29 b 13.76 b 29.83
±1.16 ±0.81 ±0.01 ±0.11 ±0.10 ±0.17 ±0.15 ±0.19 ±0.07 ±0.00 ±.0.04 ±0.04 ±0.11
Table 2. Effects of type and strength of coagulants on textural attributes of Chhana and sensorial, textural
and colour attributes of Kheer Mohan
Chhana Body Overall Hardness,
Acid Strength Hardness, Flavour and C&A Sweet- Juici- accep- L* a* b* Kheer
(%) N texture ness ness tability Mohan, N
Citric acid 1 2.53 7.08 7.17 8.00 7.33 7.33 6.83 36.40 12.94 25.96 48.61
±0.07a B ±0.22a A ±0.17b A ±0.29 b A ±0.17a A ±0.33 a A ±0.17 a b A ±0.03 a A ±0.05 a A ±0.14 a A ±4.23 a B
2 3.85 6.92 7.33 8.33 7.33 7.50 7.25 36.85 14.28 31.08 36.51
±0.42 a B ±0.08 a A ±0.17 b A ±0.44 b A ±0.17 a A ±0.29 a A ±0.14 a b A ±0.04 a B ±0.00 a B ±0.03 a B ±0.75 a B
3 3.88 7.17 8.00 8.08 7.33 7.17 7.15 39.33 12.40 30.41 66.98
±0.14 a B ±0.17 a A ±0.29 b A ±0.42 b A ±0.17 a A ±0.33 a A ±0.22 a b A ±0.01 a C ±0.02 a C ±0.07 a C ±0.59 a A
4 5.39 7.25 7.83 8.17 7.33 7.17 7.25 35.40 13.84 29.24 55.01
±0.26 a A ±0.14 a A ±0.17 b A ±0.17 b A ±0.17 a A ±0.17 a A ±0.14 a b A ±0.05 a D ±0.03 a D ±0.23 a D ±2.87 a B
Tartaricacid 1 3.48 8.33 8.00 7.83 8.00 7.67 8.00 42.70 12.87 29.28 55.50
±0.11 a B ±0.17 b A ±0.29 b A ±0.17 b A ±0.29b A ±0.44 b A ±0.29 b A ±0.03 c A ±0.02 c A ±0.09 c A ±1.67 b B
2 3.93 7.83 8.00 8.00 7.50 7.50 7.67 37.79 15.24 32.88 67.22
±0.10 a B ±0.44 b A ±0.29 b A ±0.29 b A ±0.50 b A ±0.50 b A ±0.44 b A ±0.06 c B ±0.03 c B ±0.14 c B ±3.00 b B
3 3.64 8.17 8.00 8.17 7.50 7.83 7.50 37.29 13.76 29.83 63.45
±0.06 a B ±0.17 b A ±0.29 b A ±0.17 b A ±0.50 b A ±0.44 b A ±0.76 b A ±0.04 c C ±0.05 c C ±0.12 c C ±5.16 b A
4 2.99 7.17 7.50 7.67 7.83 8.00 7.67 33.83 17.23 34.36 54.03
±0.31 a A ±0.60 b A ±0.58 b A ±0.33 b A ±0.44 b A ±0.29 b A ±0.33 b A ±0.02 c D ±0.01 c D ±0.03 c D ±1.17 b B
Lactic acid 1 6.51 6.83 6.50 7.00 6.83 6.83 6.75 32.93 10.47 26.18 48.61
±0.19b B ±0.33 a A ±0.29 a A ±0.58a A ±0.60a A ±0.44 a A ±0.43 a A ±0.01 b A ±0.01 b A ±0.08 b A ±4.23 a B
2 6.04 7.00 6.67 6.83 6.83 7.17 6.83 30.87 9.33 24.35 36.51
±0.10 b B ±0.29 a A ±0.33 a A ±0.60 a A ±0.60 a A ±0.44 a A ±0.60 a A ±0.09 b B ±0.03 b B ±0.09 b B ±0.75 a B
3 5.78± 7.00± 6.83± 7.17± 6.83± 6.83± 6.83± 35.73± 10.89± 28.35± 66.29±
hardness value of Kheer Mohan with different coagulants was difference (p<0.05) in hardness values but the observed
observed but the observed difference in these parameters difference was statistically non-significant between 4%
was not significant between lactic and citric acid. Although, strength and remaining all strength of each coagulants.
body and texture; color and appearance of Kheer Mohan was Similarly, hardness values of Kheer Mohan manufactured
found to have significant difference (p<0.05) among from different coagulants and their respective strengths was
coagulants yet the observed difference in both parameters observed to have significant difference (p<0.05) but the
was not significant between tartaric and citric acid. Overall observed difference was statistically non-significant between
acceptability of the Kheer Mohan samples was differed 3% strength and remaining strengths of all coagulants.
significantly (p<0.05) for tartaric and lactic acid hence the Significant difference (p<0.05) in the color value of Kheer
same was statistically non-significant between citric-lactic Mohan obtained with each coagulants on all strengths was
and citric-tartaric acids respectively. Kheer Mohan prepared observed. Non- significant difference in all sensory attributes
with different coagulants was observed to have significant of Kheer Mohan was observed for all acids at their respective
difference (p<0.05) in its colour values (L*, a* and b*). strengths.
Chhana prepared from different coagulants and their Multiple correlation between strengths and type of
respective strengths was observed to have significant coagulant with sensory attributes, color values and hardness
221 Green Farming
0.58 b B 0.29 a A 0.44 a A 0.17 a A 0.44 a A 0.44 a A 0.44 a A 0.01 b C 0.02 b C 0.07 b C 9.90 a A
4 8.77± 6.83± 6.67± 6.75± 6.83± 6.83± 6.42± 33.31± 11.10± 27.91± 51.91±
0.41 b A 0.17 a A 0.33 a A 0.38 a A 0.44 a A 0.44 a A 0.42 a A 0.20 b D 0.02 b D 0.06 b D 5.23 a B
abc mean values within a column with different superscripts are significantly different (p<0.05) for different acids from each other
ABC mean values within a column with different superscripts are significantly different (p<0.05) for different acid strengths from each other
4. 941 Rathwa et al.
Green Farming 5 (5)
Table 3. Pearson's multiple correlation coefficients between strengths, type of coagulant and hardness of chhana and Kheer
Mohan, sensory attributes & color values of Kheer Mohan chemical constituents, instrumental texture & sensory attributes
Body Colour & Overall Kheer
Chhana
Hardness Flavour and Appe- Sweetness Juiciness accep- L* a* b* Mohan
(N) texture arance tability Hardness
(N)
Coagulants 0.75538** -0.60656** -0.6757** -0.53135** -0.51698** -0.5091** -0.55906** -0.63288** -0.83323** -0.72345** -0.31797NS
Strengths 0.28158NS -0.13963NS 0.09359NS -0.02477NS -0.02697NS 0.00929NS -0.05189NS -0.26625NS 0.27929NS 0.41246* 0.25552NS
** Correlation is significant at 0.01 level (p<0.01); * Correlation is significant at 0.05 level (p<0.05); NS : Non-significant
of Kheer Mohan From Table 3, it can be seen that type of hardness and color values, which were compared with the
coagulant was highly correlated (r =+ 0.75538, p < 0.01) with respective values of most preferred market sample of Kheer
chhana hardness while the same was negatively correlated Mohan. Kheer Mohan manufactured using lactic acid lack
with flavour (r =-0.60656, p < 0.01), body and texture (r = - optimum sensorial attributes, hardness and color values so it
0.6757, p < 0.01), colour and appreance (r =-0.53135, was unsuitable to make better quality product. On the basis of
p<0.01), sweetness (r =-0.51698, p < 0.01), juiciness (r =- highest sensorial scores and best match of hardness and
0.5091, p< 0.01) , overall acceptability (r =-0.55906, p < 0.01), color values of Kheer Mohan, tartaric acid with its 1% strength
L* (r =-0.63288, p < 0.01), a* (r =-0.83323, p < 0.01), b* (r = - was found the most suitable coagulant for the manufacturing
0.72345, p < 0.01) but has non-significant correlation with of Kheer Mohan. This particular outcome of the study is highly
hardness of Kheer Mohan. Strengths of coagulants has important for the large scale production of better quality Kheer
positive correlation only with b* value (r = +0.41246, p < 0.05) Mohan by organised dairy industries.
of Kheer Mohan.
222
Suitability of particular strength of a coagulant for the ACKNOWLEDGMENT
manufacture of Kheer Mohan was judged on the basis of
sensorial attributes but mostly focused on the instrumental Thankful acknowledgment to the Director, National Dairy
Research Institute for providing economic assistance in the data of the product i.e. (L*, a*, b* and hardness of Kheer form of Institute Research Project and other amenities for
Mohan). These measured instrumental values were conducting the presented research work. compared with the target values (L*=46.77, a*=13.64, b*= 30.6
and hardness= 55 N) of highly preferred market sample of REFERENCES
Kheer Mohan as earlier reported by Meena et al. (2012
). From
table 2 it is clear that Kheer Mohan manufactured using lactic Adhikari A K, Mathur O N a nd Patil G R. 1992. Micro-a
nd macro-acid
not only obtained lowest sensory scores but also had structure of cow, buffalo and mixed milk Rasogolla: a
instrumental data far away from their target values. Moreover, comparative scanning electron and light microscope study.
lactic acid is the most expensive among the studied Dairy Science & Technology (Le Lait). 72 (5) : 5475-489.
coagulants that also required prolong duration for product Aneja R P, Banerjee A K, Chandan R C and Mathur B N. 2002.
cooking which resulted in very hard product crust but too soft Technology of Indian Milk Products. Dairy India Publication,
core. Kheer Mohan manufactured with citric as well as tartaric Delhi. pp. 4-22.
acids with their respective strengths not only had better FSSR . 2011. Food safety and standard regulations. Gazetted
sensorial attributes but also their measured instrumental notifications http://www.fssai.gov.in/gazettednotification.
values were near to the target values. On the basis of highest aspx (internet document, accesses on 04.02.2014).
sensorial scores and best match of instrumental values i.e. Meena G S, Gupta V K, Khetra Y and Raghu H V. 2012. Project on
hardness and color values (L*, a* and b*) of Kheer Mohan, Technology development for manufacturing of Kheer Mohan.
tartaric acid with its 1% strength was observed as the most Progress Report Submitted to NDRI, Karnal (Haryana).
suitable coagulant for the manufacturing of good quality Sahu J K and Das H. 2007. Chhana Manufacturing. Indian Dairy
Kheer Mohan. Association Monograph. (3) :1-20.
Sahu J K and Das H. 2009. A continuous heat-acid coagulation
CONCLUSION unit for continuous production of chhana. Assam University
Journal of Science & Technology: Physical Sciences and
Suitability of different coagulants (lactic, citric and tartaric Technology. 4 (2) : 40-45.
acids) and their strengths ( 1, 2, 3 and 4%) for the Srivastava A K. 2013. Dairy development for food security. Indian
manufacture of Kheer Mohan was judged on the basis of Dairyman. (5) : 36-39.
sensorial attributes and the instrumentally measured