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Asian Journal of Dairy and Food Research, volume 38 issue 1 (march 2019) : 17-21

Development of khoa based roll

S. Shrimanwar Megha, K.D. Chavan
1Department of Animal Husbandry and Dairy Science, Mahatma Phule krishi Vidhapeeth, Rahuri-413 722, Maharashtra, India.
Cite article:- Megha Shrimanwar S., Chavan K.D. (2019). Development of khoa based roll. Asian Journal of Dairy and Food Research. 38(1): 17-21. doi: 10.18805/ajdfr.DR-1412.

ABSTRACT

The khoa roll samples were prepared by using of 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5 per cent cocoa powder and @ 22% sugar. On the basis of sensory evaluation, without addition of cocoa powder (T0), addition of 2.0% cocoa powder (T1), 2.5% cocoa powder (T2) and 3.0% cocoa powder (T3) and 22%  sugar level were selected for experimental trials. The experimental samples were evaluated for sensory,chemical and microbiological  qualities. Experimental data was analyzed using standard method. The sensory attributes i.e. colour and appearance, body and textureflavour and overall acceptability of the khoa roll samples significantly differed (P<0.05) due to addition of cocoa powder. The sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the product ranged from 7.58 to 8.06, 7.60 to 8.06, 7.60 to 8.20 and 7.60 to 8.20. There was significant differences (P<0.05) with respect to fat, protein, lactose, total solids,  titratable acidity and pH of khoa roll samples due to addition of cocoa powder. The mean fat, protein, lactose, total solids, titratable acidity and pH value ranged from 21.4 to 21.84 %, 17.31 to 18.74 %, 23.43 to 23.48 %, 67.27 to 69.63, 0.62 to 0.68 % LA and 6.18 to 6.21, respectively.  The SPC and YMC count ranged from 5.4 x 102cfu/g (T0) to 8.2 x 102cfu/g (T3), 2.2 x 102cfu/g (T0) to 10.6 x 102cfu/g (T3), respectively. On the basis of results of sensory quality the better quality khoa roll can be prepared by blend of 2.5 per cent cocoa powder and 22 % sugar in khoa. 

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