UTILIZATION OF RECONSTITUTED SKIM MILK TO DEVELOP FUNCTIONAL LOW FAT KHOA
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Date
2019-10-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
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.