Evaluation of selected characteristics of market Dhap Khoa

Abstract

Dhap khoa is heat desiccated traditional Indian milk product. It has higher moisture content than other two khoa types (pindi and danedar). In this paper, some important characteristics (chemical, colour and textural) of six market dhap khoa samples were evaluated. Moisture of dhap khoa was statistically highly significant (p<0.001) whereas its fat content was found statically non-significant (p>0.05). Its moisture content ranges from 40.77 ±0.33 % to 43.77 ± 0.15 %. Colour characteristics(L*, a*, b*)of market dhap khoa samples were found statistically highly significant from each other i.e., between market sample group (p<0.001). L*, a* and b* values varied from 81.39±0.03 to84.84±0.55, -5.43 ±0.03 to -4.29 ±0.10 and 15.24 ± 0.12 to 15.96 ±0.02, respectively. The textural characteristics (hardness, adhesiveness, cohesiveness, springiness, gumminess and resilience) of market dhap khoa were found statistically highly significant (p<0.001). Their chewiness was found statistically significant (p<0.01). The hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience, ranged from4.58 ± 0.87 N to 11.37 ± 0.15 N, -198.90 ± 4.31 to -139.56 ± 3.69 g.s,0.087±0.001 to 0.140±0.002, 0.05±0.002 to 0.12±0.003 m, 1.04±0.12to 1.58±0.10 N, 0.04±0.0095 to 0.13±0.0034 Nm and 0.019±0.0093to0.028±0.0010, respectively. The characteristics showed the variation in dhap khoa quality in the market and it may be useful for improvisation in process equipment and process parameter selection for dhap khoa preparation.