PROCESS OPTIMIZATION FOR MANUFACTURE OF READY-TO-RECONSTITUTE KHEER
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Date
2016
Authors
Journal Title
Journal ISSN
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Publisher
Anand Agricultural University, Anand
Abstract
The present investigation was planned and conducted to arrive at a recipe and
develop a technology for the manufacture of RTR kheer. The study was divided into
nine phases which involved: Selection of variety of rice from Gujarat region for
kheer manufacture (Phase 1); Optimization of pre-cooking and drying protocol for
selected rice variety (Phase 2); Standardization of Fat/SNF ratio of milk and level of
sugar for preparation of pre-mix powder (Phase 3); Optimization of proportion of precooked
and dried rice and milk solids (Phase 4); Optimization of level of flavouring in
ready-to-reconstitute kheer (Phase 5); Analysis of ready-to-reconstitute kheer for its
compositional, physico-chemical, sensory, functional and microbial properties (Phase
6); Evaluation of shelf-life of the standardized RTR kheer (Phase 7); Computation of
cost of production of the developed RTR kheer (Phase 8) and Consumer preference
study of RTR kheer (Phase 9).
Description
Keywords
Dairy Technology, Analysis