TECHNOLOGICAL ASPECTS OF MANUFACTURING MILK SOLIDS BASED KAJU KATRI
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Date
2012
Authors
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Journal ISSN
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Publisher
AAU, Anand
Abstract
The present study was planned and conducted to explore the
technological aspects of manufacture of Kaju Katri by incorporation
of milk solids in form of whole milk powder and Khoa.
In the first phase, milk solids in the form of the milk powder
(Amulya) and Khoa were studied among which the Kaju Katri
prepared from Khoa was preferred to those prepared with milk
powder in terms of technological and rheological aspects. From the
different levels of incorporation of Khoa, 20 per cent level (K20) was
found to give a good quality Kaju Katri on basis of sensory attributes
and other properties. Whereas other blends were having significant
lower flavour, mouthfeel, body and texture, and overall
acceptability.
In the second Phase, different levels of sugar were studied
from which the Kaju Katri prepared with 50 per cent sugar was found
to have optimum flavour, mouthfeel and overall acceptability. It was
preferred amongst five different treatments having varying levels of
added sugar.
The studies carried out in third phase revealed that the Kaju
Katri prepared with added level of 50 per cent sugar with a sugar
syrup concentration of 700 brix (SC70) was found better as compared
to those made with 750, 800 and 850 brix of sugar syrup
concentration. All the sensory attributes of SC70 was significantly
higher as compared to other treatments studied however the
textural properties such as cohesiveness, chewiness and gumminess
were significantly lower as compared to other treatments.
Kaju Katri was manufactured with Khoa at the rate of 20 per
cent, sugar at the rate of 50 per cent having the sugar syrup
concentration of 700 brix was preferred and found to be acceptable
by panelists.
The compositional attribute such as total solids, fat, protein,
total carbohydrates and ash contents observed in standardized
Khoa based Kaju Katri were 91.80, 18.15, 10.38, 61.74 and 1.53
percent respectively.
The physical attributes such as acidity, pH, water activity and
TBA value observed in standardized Khoa based Kaju Katri was
0.385 percent LA, 7.04, 0.691 and 0.369 O.D. at 532 nm
respectively.
The sensory attributes such as Flavour, mouthfeel, body and
texture, colour and appearance and overall acceptability score of
standardized Khoa based Kaju Katri was 8.3, 8.1, 8.3, 8.3 and 8.2
respectively judged by panel of judges on a 9 point hedonic scale.
The texture profile such as hardness, cohesiveness,
chewiness, adhesiveness, and gumminess observed in standardized
Khoa based Kaju Katri was 333.2 N, 0.022 N, 7.53 N mm, 13.72 N
mm, 5.78 N respectively.
The microbial tests such as standard plate count and yeast &
mould count observed in standardized Khoa based Kaju Katri was
25000 cfu/g and 57 cfu/g respectively, whereas coliform count was
found nil in any of the sample.
The standardized Kaju Katri was manufactured with Khoa at
the rate of 20 per cent, sugar at the rate of 50 per cent having the
sugar syrup concentration of 700 brix and packed in polythene
pouches which was subjected to storage study at refrigeration
temperature for 28 days and under room temperature until visible
mold growth and deterioration of sensory quality. All of the changes
related to composition, physical, sensory, rheological and microbial
properties of Khoa based Kaju Katri were found to be significantly
(P<0.05) affected by storage period.
Significant reduction in the compositional attributes such as
fat, protein and total carbohydrate content was observed with
progression of storage period at both the storage temperatures.
Significant increase in acidity was observed from initial value of
0.385 to 0.418 and 0.426 (%LA) at room and refrigeration
temperature respectively. The TBA values of fresh Kaju Katri at room
temperature storage increased drastically from 0.318 to 0.415 at
the end of 4 days.
However the sensory scores in terms of flavour, mouthfeel,
body and texture, colour and appearance and overall acceptability
significantly decreased with progressive increase in storage period.
Khoa based Kaju Katri had overall acceptability scores of 5.50 and
6.33 at room and refrigeration storage respectively. It was found to
be acceptable and remained safe for human consumption for 2 days
at room and more than 28 days at refrigeration storage.
Similarly, a significant effect (P<0.05) of storage period was
observed on the rheological properties of khoa based Kaju Katri.
Hardness and adhesiveness was found to be significantly decreased
at room temperature while significant increase in hardness,
cohesiveness, chewiness and gumminess was observed at
refrigerated storage.
During storage, microbial quality of Khoa based Kaju Katri was
also monitored and it was found that the SPC and yeast and mould
count increased slowly in the sample stored under refrigeration
temperature but very sharply increased when stored at room
temperature. Coliform count was observed to be zero. During
storage study it was found that the sample stored at room
temperature showed visible mold growth at 4th day of storage hence
Khoa based Kaju Katri was having a shelf life of 2 days at room
temperature (30±20C) and more than 28 days under refrigeration
temperature (7±20C).
Standardized Khoa based Kaju Katri was compared with
market sample of Kaju Katri (Amul). In comparison of standardized
Khoa based Kaju Katri with market sample (particularly Amul brand)
of Kaju Katri, the higher sensory score for flavour, mouthfeel, body
and texture, colour and appearance and overall acceptability was
found with standardized Khoa based Kaju Katri. However,
standardized Kaju Katri was having lower values for fat and protein
content but having higher values for hardness and chewiness in
comparison to market sample. Moreover Khoa based Kaju Katri had
cost of Rs 440 per Kg as compared to market sample (Amul )
having cost of Rs 530 per kg. Moreover, the survey found that Kaju
Katri available in market by different sources vary in the range of Rs
500 to 600 per kg.
Description
Keywords
dairy science, dairy technology, technology