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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(7): 3116-3131
DOI: https://doi.org/10.20546/ijcmas.2020.907.367


Physico-chemical and Sensory Properties of Ready-To-Cook Milk based Snack “Milk Crisp”
Bhujendra Soni*, Geeta Chauhan, S.K. Mendiratta and Subhashis Mohapatra
Division of Livestock Product Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243122, Uttar Pradesh, India
*Corresponding author
Abstract:

A study was planned to develop ready-to-cook milk based snack “Milk Crisp” by incorporating optimum level of cereals (rice and wheat) and legume based ( green  gram and  black gram ) flour to evaluate their quality attributes.  Incorporation of legume based flour did not show significant (P<0.05) change in pH, but yield increased significantly (P<0.05).  There was a significant (P<0.05) decrease in moisture, fat,  protein content and gross energy  as level of skim milk coagulum decreases in the treatments but carbohydrate and  ash content  increased  in the green gram based products. Significant (P<0.05) improvement in the sensory attributes of milk crisp was noticed by addition of legume flours. Incorporation of green gram resulted in significant (P<0.05) increase in expansion percentage, percentage oil uptake and colour value/ yellowness however, significant (P<0.05) reduction in shear force value.


Keywords: Sensory evaluation, milk crisp, Ready-to-cook milk based snack (RTCMBS), Skim milk coagulum
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How to cite this article:

Bhujendra Soni, Geeta Chauhan, S.K. Mendiratta and Subhashis Mohapatra. 2020. Physico-chemical and Sensory Properties of Ready-To-Cook Milk based Snack “Milk Crisp”.Int.J.Curr.Microbiol.App.Sci. 9(7): 3116-3131. doi: https://doi.org/10.20546/ijcmas.2020.907.367