TECHNOLOGICAL ASPECTS OF MANUFACTURING MILK SOLIDS BASED KAJU KATRI

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dc.contributor.advisorDr. P. S. Prajapati
dc.contributor.authorMACWAN AMINS MARTINBHAI
dc.date.accessioned2017-04-12T12:21:07Z
dc.date.available2017-04-12T12:21:07Z
dc.date.issued2012
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810007265
dc.keywordsKAJU KATRI, MILK SOLIDS, MANUFACTURINGen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemTECHNOLOGICAL ASPECTS OF MANUFACTURING MILK SOLIDS BASED KAJU KATRIen_US
dc.subDairy Technologyen_US
dc.subjectdairy science, dairy technologyen_US
dc.subjecttechnologyen_US
dc.themeMANUFACTURING MILK SOLIDS BASED KAJU KATRIen_US
dc.these.typeM.Sc
dc.titleTECHNOLOGICAL ASPECTS OF MANUFACTURING MILK SOLIDS BASED KAJU KATRIen_US
dc.typeThesisen_US
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