Affiliation:
1. Kamdhenu University
2. Dairy Chemistry Department, SMC College of Dairy Science, Kamdhenu University
Abstract
The present study was carried out in two phases. In phase one optimization for the stage, form and rate of the addition of cardamom to control lipolysis was carried out. The prepared khoa was packed in polypropylene (PP) containers and stored at 7±1°C and/or 15±1°C. During storage, khoa samples were evaluated at an interval of 48 hours for acceptability by sensory analysis and monitored for lipolytic changes in terms of free fatty acids (FFA) content. Based on the highest sensory acceptability and ability to control lipolysis, that stage, form and rate of addition of cardamom were selected. khoa prepared by adding fine particles of cardamom in milk at the rate of 0.3 per cent significantly control the lipolysis and maintain the flavour when stored at 7±1°C and/or 15±1°C in PP containers. In the phase two, the selected method of addition of cardamom has been used in the preparation of khoa and evaluated for chemical and sensory characteristics of khoa. The chemical characteristics, rheological properties as well as sensory evaluation of control and cardamom treated fresh samples of khoa were statistically non-significant.
Publisher
International Journal of Agriculture Environment and Food Sciences
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