Research Article

Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 292-294

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

Jyanendr Kumar Shahi, Ragini Kumari, Rakesh Kumar, Geeta Chauhan, Sanjeev Kumar Roy

Affiliations

¹Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar-243 122, Bareilly, India.

Submitted25-02-2017|
Accepted22-09-2017|
First Online 22-12-2017|
doi 10.18805/ajdfr.DR-1224

Cite article:- Shahi Kumar Jyanendr, Kumari Ragini, Kumar Rakesh, Chauhan Geeta, Roy Kumar Sanjeev (2017). Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. Asian Journal of Dairy and Food Research. 36(4): 292-294. doi: 10.18805/ajdfr.DR-1224.

ABSTRACT

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

Research Article

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

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