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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 2661-2666
DOI: https://doi.org/10.20546/ijcmas.2020.906.324


Development of Low Fat Khoa Utilizing Reconstituted Skim Milk and WPC
Vijaykumar1, M. Venkatesh1 and Akshaykumar2*
1(Dairy Technology), Dairy Science College, Bengaluru-24, India
2(Animal Science), ICAR-Krishi Vigyan Kendra, Bidar-585403, India
*Corresponding author
Abstract:

In the present research an attempt was made to develop low fat Khoa. Khoa is the traditional Milk based material for preparation of various sweets like Peda, Burfi, Kalakhand etc. Due to increased life style, disorders like cardio-vascular diseases, diabetes, and hypertension, the acceptability of calorie rich food like traditional products has been reduced. So, in order to meet demand for such target population and also for all the base material Khoa has been made with low fat by replacing WPC with 70 per cent protein with has functionality of water binding, emulsification and gelation. It is rich in essential amino acid and also has antibacterial, antifungal properties which can be exploited in dairy industry for manufacture of products. WPC at 5, 10, and 15 per cent was used among which 5 per cent was accepted.


Keywords: Low fat khoa, Reconstituted skim milk and WPC
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How to cite this article:

Vijaykumar, M. Venkatesh and Akshaykumar. 2020. Development of Low Fat Khoa Utilizing Reconstituted Skim Milk and WPC.Int.J.Curr.Microbiol.App.Sci. 9(6): 2661-2666. doi: https://doi.org/10.20546/ijcmas.2020.906.324