DEVELOPMENT OF LOW CALORIE KHOA AND KHOA BASED SWEETS
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Date
2018-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
The traditional Indian dairy products seem to be the part of Indian diet especially
khoa, peda and kalakand are cherished by all sort of consumers. Due to the higher calories
in these products and rising concern among health-conscious consumers, in this study fat
and sugar was replaced with potential health ingredients like FOS, WPC, sucralose and
aspartame. FOS being a low calorie sweetener, prebiotic, dietary fiber and fat replacer had
significant role in managing the overall texture of the product along with WPC. The 25 per
cent milk fat replaced khoa by FOS and WPC (1:1) was further studied by replacing sugar
with sucralose and aspartame at 50 level and peda and kalakand were prepared. The
calories of peda and kalakand were reduced significantly with increasing in fibre content
of the product. The khoa, peda and kalakand vacuum packed in PET films and microwave
treated to increase the shelf life. The combined effect of vacuum and microwave treatment
increased shel life of khoa for 15 days at 28± 1
o C, and 35 days at 7o± 1
o C. Similarly, peda
and kalakand had a shelf life upto 21 days at 28 ± 1
o C and 42 days at 7± 1
o C.