DEVELOPMENT OF LOW CALORIE KHOA AND KHOA BASED SWEETS
| dc.contributor.advisor | Dr. H. ARUNKUMAR | |
| dc.contributor.advisor | Dr. C. NARESH KUMAR | |
| dc.contributor.author | PRAVEEN, A.R. | |
| dc.date.accessioned | 2021-01-13T06:11:46Z | |
| dc.date.available | 2021-01-13T06:11:46Z | |
| dc.date.issued | 2018-12 | |
| dc.description.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. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810159993 | |
| dc.keywords | Dairy Technology | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 334 | en_US |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.theme | Dairy Technology | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | DEVELOPMENT OF LOW CALORIE KHOA AND KHOA BASED SWEETS | en_US |
| dc.type | Thesis | en_US |