COMPARATIVE APPRAISAL OF PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF KALAKAND AND ITS ANALOGUES PREPARED FROM ADMIXTURES OF BUFFALO MILK, PARTIALLY DEOILED GROUNDNUT FLOUR AND ROASTED GROUNDNUT KERNELS
Loading...
Date
1997
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
AAU, Anand
Abstract
Two types of kalakands and three types of kalakand analogues were prepared from the standardized (6 per cent) buffalo milk and its blend with groundnut solids, respectively, using citric acid as the acidulant and its blend with groundnut. Kalakand prepared by the NDRI procedure was used as the control (Tc). Kalakand type T1 was prepared using sucrose hydrolysate (made from a mixture of 180 g cane sugar, 60 ml water and 1.5 g citric acid as a catalyst) as a replacement of cane sugar in a similar manner as that of Tc. Kalakand analogues were prepared by 50 per cent substitution of the milk solids by an admixture of RPDGF-RGK (25 : 25, w/w). The analogues were designated as : T2 (prepared from 1.5 L standardized buffalo milk, 190 g groundnut ingredients consisting of equal amounts of RPDGF and RGK, 2 g citric acid and 240 g cane sugar), T3 (same as T2 but cane sugar was substituted by sucrose hydrolysate made by inversion of 240g cane sugar dissolved in 90 ml water using 2g citric acid as a catalyst) and T4 (same as T2 but contained 1.5 g sodium chloride and 0.2g disodium hydrogen phosphate as the sah mixture). The various steps involved in the processing of raw groundnut kernels into RGK were : roasting of raw kernels, deskinning, dehearting and crushing, whereas for RPDGF preparation the steps were : soaking of kernels in water, precooking, deskinning, dehearting, pressure cooking, oven drying, partial deoiling, sieve cooking of meal, grinding, sieving of flour and finally mild roasting. Sucrose hydrolysate (54.4 per cent invert sugar) as a substitute for cane sugar was prepared by heating a solution of cane sugar in water (3:1. w/v) in the presence of citric acid (0.625 per cent) over a boiling waterbath for 15 min. The preparation of kalakand Tc by the NDRI procedure of open pan heat desiccation involved boiling of milk, addition of citric acid, continuous stirring and heating until milk desiccated to l/3rd of its original volume, addition of cane sugar and mixing, desiccating to semi-solid consistency, cooling to room temperature and cutting into square pieces. The steps involved in the preparation of kalakand T1 were the same as for kalakand Tc except that sucrose hydrolysate instead of cane sugar was added to the boiled milk and then desiccated to prepare the product. The preparation of kalakand analogues involved essentially the same steps as for Tc with the following modifications. For the preparation of all the analogues RPDGF was admixed at the semi-solid consistency stage and saffron flavour was added on cooling to room temperature. T3 contained sucrose hydrolysate in place of cane sugar as in T2 and T4. In the preparation of T4 a salt mixture was added to the milk before boiling. Raw groundnut kernels, RGK and RPDGF were analysed for their proximate chemical composition, the average values of four replicates showed 4.52, 1.68 and 2.95 per cent moisture; 26.41, 28.28 and 50.29 per cent total protein; 47.02, 49.71 and 25.89 per cent fat; 2.60, 2.43 and 3.40 per cent ash; and 19.44, 17.90 and 18.05 per cent total carbohydrates, respectively. Aflatoxin content was 25.0 to 35.0 and 12.5 to 17.5 ppb in raw groundnut kernels and RPDGF, respectively. The standardized (6 per cent fat) buffalo miUc had on an average 15.84 per cent total solids, 4.22 per cent protein, 4.83 per cent lactose, 0.84 per cent ash, 0.17 per cent acidity (as lactic acid), 0.24 per cent citric acid and 0.15 per cent calcium. The average values of four replicates of the products showed that the moisture, protein, fat, lactose, sucrose, ash, acidity (lactic acid), citric acid, calcium and free fat, respectively, were 20.40, 16.28, 23.10, 17.07, 20.00, 2.86, 0.62, 2.21, 0.45 and 17.67 per cent for T,; 20.77, 16.20, 23.10, 27.78(total reducing sugars), 8.33, 2.82, 0.62, 2.19, 0.46 and 35.85 per cent for T1 ; 26.52, 18.24, 12.07, 6.95, 33.55, 2.33, 0.41, 0.75,0.33 and 5.99 per cent for T2; 28.65, 18.15, 12.07, 21.90 (total reducing sugars), 23.74, 2.46, 0.42, 0.74, 0.32 and 8.45 per cent for T3; and 25.54,18.03 12.07, 6.98, 32.96, 2.48,0.42, 0.75, 0.33 and 5.72 per cent for T4. The average yields (g per litre of milk) of Tc, T1, T2, T3 and T4 were 258,260, 579, 626 and 574, respectively. The chemical changes in RGK and RPDGF during storage at room temperature (25° to 32°C) were evaluated at intervals of 2 days for a period of 4 days. Both RGK and RPDGF showed a decrease in moisture as well as in soluble-N with a concomitant increase in FFA, PeOV and HMF with the period of storage. Similar storage studies were done for kalakand and its analogues. The moisture content and soluble-N of all the kalakands and analogues decreased significantly (P < 0.05) throughout the storage period. The initial FFA levels were identical in Tc, T1, and T2 but that in T3 and T4 differed significantly (P < 0.05). With period of storage, FFA levels was more or less constant in Tc, T1, and T4 but sUghtly decreased in T2 and T3 on the 2nd day, however, FFA increased marginally on the 4th day and increased appreciably on the 6th day in all the samples. The initial PeOV were 3 to 4 times higher in the analogues than the kalakands and on the 2nd day of storage the PeOV decreased sUghtly in the kalakand but substantially in the analogues. On the 4th and 6th day, PeOV increased regularly in kalakand and analogues excepting T3 in which case a decrease in PeOV on the 4th day was observed. The initial HMF content was higher in the analogues than the kalakand and a significant (P < 0.05) increase was observed with the storage period. The sensory qualities of kalakand and its analogues were compared with that of the control. The kalakands (Tc and T1) showed significantly (P<0.05) higher scores for flavour, and body and texture than that of the analogues when freshly prepared. The highest average colour and appearance scores was found for Tc (7.03) closely followed by T4 (6.53). However, the highest average overall acceptability score was for T4 (7.22) followed by Tc (7.18). The statistical analysis showed that the differences in the overall acceptability were nonsignificant. The results of sensory scores of the overall acceptability at different periods of storage revealed significantly higher score for the control (7.00) and T1 (7.02) than the analogues on the 2nd day. However, the mould growth was observed on the 4th day in the analogues but not on the kalakands (Tc and T1). The kalakands Tc and T1 had an overall acceptability scores of 6.61 and 6.76 respectively on the 4th day of storage, and thus were considered acceptable on the 9-point hedonic scale but deteriorated on the 6th day due to the appearance of mould.
Description
Keywords
DAIRY CHEMISTRY, A STUDY