Affiliation:
1. Department of Dairy Technology, Product Development Laboratory, Parul Institute of Technology Parul University Room no‐212 Vadodara Gujarat 391760 India
2. Dairy Technology Department ICAR‐National Dairy Research Institute Karnal 132001 Haryana India
Abstract
The study aimed to optimise the process of basundi manufacture by ohmic heating (OH) instead of thermal processing. The factors considered were the type of milk (cow milk, buffalo milk and mixed milk), sucrose concentration (5, 7.5, and 10% [w/w] of milk) and voltage gradient (12.5, 13.33, 14.29, 15.38 and 16.66 V/cm). The parameters considered were physico‐chemical, rheological and sensory quality. The optimised product was prepared with standardised buffalo milk (BM), 5% (w/w of milk) added sucrose and processed at 13.33 V/cm. It significantly (P < 0.05) affected the physico‐chemical properties of the optimised product and basundi showed pseudoplastic behaviour.
Subject
Process Chemistry and Technology,Bioengineering,Food Science