EVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS IN KHOA
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Date
2020
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DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Khoa is an indigenous milk product prepared by concentration of milk and is widely
used as a base material for numerous sweets. Khoa has an average shelf life of two to
four days under ambient conditions because of high nutritive value and high water
activity. Protein in khoa undergoes proteolysis depending on temperature, moisture and
presence of microorganism during storage. Proteolysis shorten the shelf life of khoa.
Several attempts were made to enhance the shelf life of khoa. The use of synthetic food
additives may have an adverse effect. Therefore, there is a need for replacement of such
synthetic food additives with natural origin additives such as herbs, spices etc.
Currently, spices are mainly used for enhancing the flavour of foods rather than
extending the shelf life. Various researchers have tried to use cardamom in different
food products to improve the quality and extend the shelf life. However, direct studies
on the effect of cardamom on proteolysis of khoa are limited. The present study was
carried out in two phases namely (i) To optimize the rate of addition of cardamom to
control proteolysis and (ii) analysis of khoa for chemical and sensory characteristics.