Dr. B. M. MehtaPatel Ravi Pareshkumar2022-05-022022-05-022020https://krishikosh.egranth.ac.in/handle/1/5810184106Khoa is an indigenous milk product prepared by concentration of milk and is widely used as a base material for numerous sweets. Khoa has an average shelf life of two to four days under ambient conditions because of high nutritive value and high water activity. Protein in khoa undergoes proteolysis depending on temperature, moisture and presence of microorganism during storage. Proteolysis shorten the shelf life of 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 proteolysis of khoa are limited. The present study was carried out in two phases namely (i) To optimize the rate of addition of cardamom to control proteolysis and (ii) analysis of khoa for chemical and sensory characteristics.EnglishThesis