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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.
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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
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 3819-3823
DOI: https://doi.org/10.20546/ijcmas.2018.708.390


Study of Textural and Instrumental Colour Characteristics of Khoa Developed Using Milk Solids
Vaquil*, P.K. Bhardwaj, Rekha Devi, Surender Kumar and S.S. Ahlawat
Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar, Haryana, India
*Corresponding author
Abstract:

The present study was aimed to study texture and instrumental colour of khoa prepared by using milk solids. Skim milk powder (SMP), cream (50% fat), ghee and whey protein concentrate were used for khoa preparation. To meet legal requirement of fat standardization was done by Pearson’s square method. SMP and ghee khoa was pretreated with 0.4% whey protein concentrate (WPC) to improve texture. Khoa samples were prepared using double stage homogenized and gas cooked method. The products were selected on the basis of sensory evaluation. Hardness, gumminess and chewiness values of T2 were significantly higher while springiness, cohesiveness and resilience values of T1 were significantly higher as compared to control. Lightness value of T1 and yellowness values of T2 were found significantly higher than control.


Keywords: Milk solids, Homogenization, Textural properties and instrumental colour
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How to cite this article:

Vaquil, P.K. Bhardwaj, Rekha Devi, Surender Kumar and Ahlawat, S.S. 2018. Study of Textural and Instrumental Colour Characteristics of Khoa Developed Using Milk Solids.Int.J.Curr.Microbiol.App.Sci. 7(8): 3819-3823. doi: https://doi.org/10.20546/ijcmas.2018.708.390