Jha, Y.K.Harjai, Namrata2019-06-182019-06-182004-06http://krishikosh.egranth.ac.in/handle/1/5810108942The present study was envisaged to develop an acceptable quality of low calorie kalakand by replacing milkfat and sugar with fat replacer (Raftiline) and sugar replacers (Aspartame and Raftilose). On the basis of sensory evaluation of kalakand for colour, flavour and taste, body and texture and overall acceptability, it was found that an acceptable low calorie kalakand can be prepared from buffalo milk of 1 percent fat using 3 percent Raftiline, 0.005 percent Aspartame and 4 percent Raftilose. The shelf life of low calorie kalakand made from optimized levels of fat and sugar replacers was determined at 30 ± 1°C and 5 ± 1°C when samples were packed without and with vacuum . The kalakand samples had appreciably more shelflife at refrigeration temperature (7 days at 5 ± 1° C) than room temperature ( 3 days at 30 ± 1°C). During storage, the pH decreased, whereas titratable acidity, free fatty acids and soluble proteins increased at very slow rate. The microbial analysis of kalakand during storage revealed that all types of microbial counts( the standard plate counts, coliforms and yeast and molds) increased at faster rate at 30 ± 1°C in comparison to the samples stored at 5 ± 1°C. An acceptable quality of low calorie kalakand was developed which was rated superior than control by sensory panel. Low calorie kalakand made from optimized levels of fat and sugar replacers had 27.42 percent reduction in calorific value. The calorific value of optimized kalakand samples was 304.05 kcal/100g which was significantly lower than control (418.95 kcal/100 g).ennullThesis