Effect of Whey Utilization on Sensorial, Physicochemical and Textural Properties of Mung Bean Halwa
| dc.contributor.advisor | Bajad, D. N. | |
| dc.contributor.author | Rathod, P. T. | |
| dc.date.accessioned | 2023-10-11T15:20:56Z | |
| dc.date.available | 2023-10-11T15:20:56Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | Whey is one of the major by-product of dairy industry. Increased production of paneer and chhana, leads to an increase in the production of whey which remains unutilized. Whey contains various organic matter and nutrients, therefore disposal of untreated whey in water stream increases the biological oxygen demand (BOD). Mung beans are also well known for their nutritional properties. Combining the mung bean with whey for preparation of mung bean halwa can further increase the nutritional properties of the product. Therefore, present study was designed to develop whey incorporated mung bean halwa (WIMBH). Response surface methodology (RSM) was used to optimize the concentration of whey, sugar and ghee in respect to 100 gm of mung bean. As per the optimization results, 310 ml paneer whey, 85 gm sugar and 164 gm ghee was most suitable composition for preparation of WIMBH. WIMBH was prepared using the above optimized quantity of whey, ghee and sugar. Potable water was used for replacing the whey in control mung bean halwa. Control and WIMBH samples were evaluated for the compositional analysis, which indicated that whey incorporation increased the total solid content. WIMBH showed non-significant increase in protein content, however, significant increase was observed in ash, carbohydrate, sodium and potassium content as compared to the control. WIMBH was equally acceptable as control sample in terms of sensory properties. Both the samples were stored in closed stainless steel container in refrigerated condition 5 -7℃ and analysed for physico-chemical and microbiological properties on 0, 3rd, 5th and 7th day. Control and WIMBH showed significant difference in free fatty acid (FFA) content during storage. FFA and peroxide value were increased in both the samples during the storage period of 7 days. pH of WIMBH was significantly lower than the control. Standard plate count (SPC) of WIMBH was significantly lower than the control. Textural analysis indicated that whey incorporation reduced the adhesiveness and improved the chewiness which are desirable properties of the hawla. During storage, the non-significant reduction in pH of WIMBH & control sample was observed. Microbiological evaluation revealed increase in SPC in both sample during storage, however, WIMBH showed less count as compared to control. The textural properties of control and WIMBH showed significant difference in all the property. However increase in hardness of WIMBH was 48.47 and in control sample was 36.97, gumminess in WIMBH was 14.86 and control sample was 14.47, chewiness in WIMBH was 7.62 and control sample was 7.25. While adhesiveness, cohesiveness, springiness and resilience in WIMBH is less as compared to control mung bean halwa. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810198700 | |
| dc.keywords | Dairy Chemistry | |
| dc.keywords | Whey Utilization | |
| dc.keywords | Sensorial | |
| dc.keywords | Physicochemical | |
| dc.keywords | Textural Properties | |
| dc.keywords | Mung Bean Halwa | |
| dc.language.iso | English | |
| dc.pages | 103 | |
| dc.publisher | MAFSU, NAGPUR | |
| dc.sub | Dairy Chemistry | |
| dc.theme | Mung Bean Halwa | |
| dc.these.type | M.Tech. | |
| dc.title | Effect of Whey Utilization on Sensorial, Physicochemical and Textural Properties of Mung Bean Halwa | |
| dc.type | Thesis |