Loading...

FORMULATION OF MILK CAKE BY INCORPORATION OF HYDROCOLLOID GUAR GUM*

Article Id: ARCC5255 | Page : 179-182
Citation :- FORMULATION OF MILK CAKE BY INCORPORATION OF HYDROCOLLOID GUAR GUM*.Asian Journal of Dairy and Food Research.2007.(26):179-182
P.M.Khandagale, N.V. Joglekar, D.S.Chauhan1, D.V. Bainwad and B.M. Thombre
Address : Department of Animal Husbandry and Dairying, Marathwada Agriculture University, Parbhani-431 402, India

Abstract

Milk cake was prepared by incorporation of 0.5 per cent guar gum and sugar levels at 8 per cent (T1), 10 per cent (T2) and 12 per cent (T3) and 1 per cent guar gum with sugar levels at 8 per cent (T4), 10 per cent (T5) and 12 per cent (T6). Milk cake prepared without incorporation guar gum and 8 % sugar was considered as control (T0). All the sensory attributes were found to be improved by the addition of guar gum. Overall acceptability of the treatment T3 (8.32) and T6 (8.53) were significantly more than T0 (7.67). Total solids, protein and total carbohydrate content of the product were found to be increased by the addition of guar gum. However, fat content of the product was decreased by the addition of guar gum. The cost of production of T0 treatment was Rs. 75.15 /kg and that of T6 treatment was Rs. 68.26 /kg which were less than cost of production of T0 by 9.17 per cent.

References

  1. A.O.A.C (1975). Official Method of Analysis. 12th ed. Asso. Office. Anal. Chem., Washigton D.C., pp: 222,276.
  2. Brummel, S.E. and Lee, K. (1990). J. Food Sci., 55(5):1290-1292, 1307.
  3. El-Neshawy, A.A.; et al (1986). Food Chem., 22(2): 123-137.
  4. Gupta, S.A. (1976). Indian Dairyman, 28: 293-295.
  5. IS-1223 (1971). Chemical Analysis of Milk. (Part-II). Bureau of Indian Standards, Manak Bhawan, New Delhi.
  6. IS (1981). Handbook of Food Analysis Dairy Product (Part XI). Bureau of Indian Standards, Manak Bhawan, New Delhi.
  7. IS-1479 (1982). Chemical Analysis of Milk. (Part-II). Bureau of Indian Standards, Manak Bhawan, New Delhi.
  8. IS- 1547(1985). Specification for Infant Milk Food. Bureau of Indian Standards, Manak Bhawan, New Delhi.
  9. Kadian, A.; et al (2000). Indian Dairyman, 52(3): 29-34.
  10. Panchbhai, N.V. (1994). M.V.S.C., Thesis, M.A.U., Parbhani, India.
  11. Panse, V.G. and Sukhatme, P. V. (1985). Statistical Method for Agricultural Workers.4th Ed. I.C.A.R., New Delhi.
  12. Patel, A.K. and Patil, G.R. (1992). Annual Report of NDRI, Karnal.
  13. Patil, G.R. (2002). Indian Dairyman. 54 (10): 35-45.
  14. Wagh, B.R. (2001). M.Sc. (Agri) Thesis, M.A.U., Parbhani, india
  15. Wankhede, D.B. (2002). Proc First National Symposium on Arid Legumes for Food, Nutritional Security and Promotion of Trade, 15-16 May, 2002 at CCS Haryana Agril. University, Hisar, pp: 118-120

Global Footprints