Ganga Sahay MeenaADITTYA DUTTA2023-11-282023-11-282022https://krishikosh.egranth.ac.in/handle/1/5810201883Ghee-residue (GR) is still considered as a dairy waste, while sweet cream buttermilk (SCBM) is mainly used in the production of skim milk powder. This study aimed to manufacture simulated khoa powder (SKP) using SCBM and ghee residue. Developed SKP was characterized for various powder parameters and also explored to formulate burfi and gulab jamun. After pulverization, fresh GR was admixed with fresh pasteurized SCBM and standardized to fat to total solids (TS) ratio of 0.30 using cream. Due to the lower pH of GR, their mixture got coagulated at 50±1⁰C. This problem was overcome with the addition of selected levels of stabilizing salts. Dispersions of GR, PSCBM and stabilizing salts without and with shear treatment were referred to as unstable dispersion (USD) and stable dispersions (SD), respectively and characterized for their chemical composition, thermal stability and rheological parameters. Thereafter, SD samples were converted into SKP through spray drying. The prepared SKP had 98.68-99.39% TS, 29.06-34.91% fat, 31.52-41.80% protein, 4.68-5.29% ash, and 22.71-28.45% lactose contents. The occluded and interstitial air contents, loose and packed bulk densities, porosity, flowability, d50, HMF content, TBA & peroxide value and free fat content of these powders significantly (p<0.01) differed with each other. Their flowability was better compared to khoa powder, while wettability was comparable to whole milk powder. FRAP and DPPH of SKP samples were statistically at par (p>0.05). SKP samples were also characterized by FTIR, XRD, GC analysis and SDS-PAGE. SEM micrograph revealed the presence of variable particle size, clustering and particle infusion responsible for poor dispersibility and solubility. The overall acceptability of SKP samples varied between ‘liked moderately’ to ‘liked very much’, but the overall acceptability of burfi samples made from them varied from ‘liked slightly’ to ‘liked moderately’ on a 9-point hedonic scale. SEM micrograph revealed close-knit texture and compact body in burfi samples. The use of SKP in the preparation of gulabjamun was not feasible due to crust formation that hindered the penetration of sugar syrup inside gulabjamun samples.EnglishThesis