National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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