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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 2745-2755
DOI: https://doi.org/10.20546/ijcmas.2017.607.385


Product Characterization of Thirattupal – A Traditional Sweet Product of Tamil Nadu, India
Harin Sutariya*, K. Jayaraj Rao, Ravi Chauhan, Nancy Talwar and Diwakar Mishra
Dairy Technology Section, Southern Regional Station, ICAR- National Dairy Research Institute, Adugodi, Bengaluru, India
*Corresponding author
Abstract:

Thirattupal is a traditional milk sweet of Tamil Nadu. Its physico-chemical, sensory, microbial and textural quality attributes have been studied and characterized. Samples were collected from three cities viz. Chennai, Coimbatore and Madurai which are known for Thirattupal preparation and home for well-known Thirattupal manufacturers, and the quality attributes were recorded and documented. The best acceptable attributes which are typical to Thirattupal have been decided as the typical characteristics of Thirattupal. Wide variations in the composition of the market samples existed. Moisture, fat, protein, lactose, sucrose, ash, acidity and free fatty acids contents of the market samples were in the range of 16.68-23.94, 13.41-19.94,12.57-16.00,12.81-16.55,36.09-41.48, 1.74-2.33,0.37-0.44 and 10.58-13.39 %, respectively. Ranges of sensory scores, instrumentally evaluated textural and colour characteristics have been recorded. Microbial analysis showed moderate standard plate counts (SPC), coliform, yeast and mould counts in market samples of Thirattupal. Sensory attributes of highly preferred Thirattupal sample were: light brown to medium brown colour, granular and firm body with uniformly distributed medium soft grains, pleasant nutty and caramelized flavor with added cardamom flavour. This overall characterization of Thirattupal will help in any further works to be taken up on Thirattupal for example cottage level manufacture, mechanization etc.


Keywords: Characterization, Thirattupal, Tamil Nadu, Traditional product.
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How to cite this article:

Harin Sutariya, K. Jayaraj Rao, Ravi Chauhan, Nancy Talwar and Diwakar Mishra. 2017. Product Characterization of Thirattupal – A Traditional Sweet Product of Tamil Nadu.Int.J.Curr.Microbiol.App.Sci. 6(7): 2745-2755. doi: https://doi.org/10.20546/ijcmas.2017.607.385