EVALUATION OF EFFECT OF CARDAMOM ON LIPOLYSIS 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 important heat desiccated traditional dairy product because it forms an
important base for the preparation of a variety of milk sweets. Khoa is a perishable
dairy product and has an average shelf life of two to four days under ambient conditions
because of high nutritive value and high water activity. Fat in khoa undergoes lipolysis
depending on the temperature, moisture, and presence of microorganisms during
storage. Lipolysis shortens the shelf life of the 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 lipolysis of khoa
are limited. The present study was carried out in two phases namely (i) optimization for
the rate of addition of cardamom to control lipolysis in khoa, (ii) analysis of khoa for
chemical and sensory characteristics.