Development of khoa based roll

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.

KEYWORDS

REFERENCES

Amin, J.B. (1997). Preparation of media reagents and sterilization of glassware. Laboratory quality assurance in dairy industry. 112-152.
Aneja, R.P., Mathur, N., Chandan, R.C. and Banerjee, A.K. (2002). Technology of Indian milk products. A Dairy India Publication, New Delhi.
Bankar, S.N. (2011). Preparation of pineapple burfi. M.Sc. (Agri.) Thesis, submitted to M. K.V., Parbhani (MS).
De, S. (1982). Outline of Dairy Technology, 2nd Ed. Oxford University Press, New Delhi:
Golande, S.S. (2007). Studies on preparation of sweet orange burfi M.Sc. (Agri.) Thesis, submitted to M.K.V., Parbhani (MS).
IS:1164. (1969). Specification for cocoa powder. Indian standards institute, manak bhavan, New Delhi.
Indian Standards. (1969). IS: 5401. Methods for detection and estimation of coliform bacteria in foodstuffs.
IS : 6272 (Part-I) and (Part-II) (1971). Guide for sensory evaluation of foods. Methods and Evaluation cards. Indian Standards Institution, Manak Bhavan, New Delhi, India.
IS: 5403 (1999), Method for Yeast and Mould Count of Food stuff and animal feeds. FAD 15 Food Hygiene, safety.
BIS: (1981). Handbook of Food Analysis Dairy products Part (XI) Indian Standards Institution, Manak Bhavan, New Delhi.
Kadam, R.M.( 2008). Preparation of khoa burfi blended with Alphanso mango pulp, Ph.D. Thesis submitted to Dr. Balasaheb Sawant konkan krishi vidyapeeth, Dapoli.
Hajare, V.H. (2011). Studies on preparation of almond burfi M.Sc. (Agri.) Thesis, submitted to M.K.V., Parbhani (MS).
Mandokhot, U.V.and Garg, S.R. (1985). Market quality of khoa burfi and peda. The critical review. J.Food Sci. Technol. 22(4) : 299-304.
Magadum, R.B. (1990). Survey of bacteriological quality of market samples of Kalakand in Banglore city. Environ. E.col. 8(1/B) : 454-455.
Naidu, K.A. and Ranganathn, B. (1965). Studies on microbiological deteroriation of Khoa. IndianJ. Dairy Sci. 18: 4-9.
Satav, Y. L., Narwade , S. G., Kadam, R. P. and Syed I. H. (2014). Effect of walnut powder incorporation on sensorial, nutritional and textural quality profile of burfi. The Asian Journal of Animal Science. 9 (2): 129–133.
Sharma, G.K., Madhuro, C.V. and Arya, S.S. (1992). Studies on preparation of packaging and storage of basan (Bengalgram flour). Burfi. J. Fd. Sci. Technol. 29(2): 289-292.
Shelke, T.Y. (2007). Studies on preparation of mango pulp burfi.M.Sc.(Agri.)Thesis, submitted to M.K.V., Parbhani (MS).
Snedecor, G. W. and Cochran, W. G. (1994). Statistical Methods. 6th Edn. Oxford and IBH Pub. Co. Pvt. Ltd. New Delhi.
Rajorhia, G.S. and Sen, D.C. (1987). Problem of milk sweets trade in India. Indian Dairyman. 39(6): 283-287.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Research Article

Development of khoa based roll

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board