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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 684-690
DOI: https://doi.org/10.20546/ijcmas.2019.806.079


Assessment of Textural Properties of Kalakand Sold in Parbhani District
Suryakant N. Hakke, Shankar G. Narwade and Sachin V. Gaikwad*
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.) – 431 402
*Corresponding author
Abstract:

The study was conducted to characterize textural attributes of market and laboratory made Kalakand samples. Three different types of samples of Kalakand procured from the Vicinity of the traditional manufacturing of eleven shops were selected randomly for the study from different region of Parbhani district, the manufacturers manufacturing and selling the product and having good popularity among consumers were selected and the study were replicated four times. Market Kalakand samples were collected and simultaneously one Kalakand sample was prepared in laboratory. For the qualitative preparation of Kalakand, the comparison made between laboratory made plain Kalakand (T1) with market plain Kalakand (T2), market fig Kalakand (T3) and market kashmiri Kalakand (T4) with addition of 6% sugar. Kalakand was evaluated for textural qualities viz., Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. The score for laboratory made Kalakand were 0.266, 0.832, 0.000, 4.285, 0.221 and 0.946. For plain Kalakand was 0.065, 2.547, 0.001, 3.166, 0.165 and 0.524. In fig Kalakand was 0.244, 0.946, 0.001, 3.818, 0.230 and 0.881 and Kashmiri Kalakand contained 0.150, 3.506, 0.001, 3.378, 0.525 and 1.776 per cent, respectively. The rheological properties concerns to hardness are directly related with moisture content of the Kalakand sample, lower content of moisture per cent in Kalakand sample increases the hardness.


Keywords: Kalakand, Buffalo Milk, Texture
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How to cite this article:

Suryakant N. Hakke, Shankar G. Narwade and Sachin V. Gaikwad. 2019. Assessment of Textural Properties of Kalakand Sold in Parbhani District.Int.J.Curr.Microbiol.App.Sci. 8(6): 684-690. doi: https://doi.org/10.20546/ijcmas.2019.806.079