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Author: VIJAY KUMAR × Start date: 2006 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    UTILIZATION OF RECONSTITUTED SKIM MILK TO DEVELOP FUNCTIONAL LOW FAT KHOA
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10-01) VIJAY KUMAR; M. VENKATESH
    In the present research an attempt was made to develop low fat Khoa. Khoa is the traditional base material for preparation of various sweets like Peda, Burfi, Kalakhand etc., due to increased life style disorders like cardio vascular diseases, diabetes, and hyper tension 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 of 70 per cent protein with has functionality of water binding, emulsification and gelation. The mango seed kernel powder (MSK) which is treated as waste, which 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. The MSK was used at 0.5, 2 and 4 per cent in which 0.5 per cent showed acceptable sensory scores. The keeping quality of developed low fat Khoa increased compared with control sample upto 5 days at room temperature and 15 days under refrigeration condition in metallised polyester laminates.
  • Thumbnail Image
    ThesisItemOpen Access
    UTILIZATION OF RECONSTITUTED SKIM MILK TO DEVELOP FUNCTIONAL LOW FAT KHOA
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10) VIJAY KUMAR; Dr. M. VENKATESH; _ (Dr. H. M. JAYAPRAKASHA
    In the present research an attempt was made to develop low fat Khoa. Khoa is the traditional base material for preparation of various sweets like Peda, Burfi, Kalakhand etc., due to increased life style disorders like cardio vascular diseases, diabetes, and hyper tension 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 of 70 per cent protein with has functionality of water binding, emulsification and gelation. The mango seed kernel powder (MSK) which is treated as waste, which 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. The MSK was used at 0.5, 2 and 4 per cent in which 0.5 per cent showed acceptable sensory scores. The keeping quality of developed low fat Khoa increased compared with control sample upto 5 da