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http://krishi.icar.gov.in/jspui/handle/123456789/39800| Title: | Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer) |
| Other Titles: | Not Available |
| Authors: | Alok Jha Patel, A.A. Gopal, T.K.S. Ravishankar, C.N. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology Department of A. H. & Dairying, Banaras Hindu University, Varanasi Dairy Technology Division, National Dairy Research Institute, Karnal |
| Published/ Complete Date: | 2014-10 |
| Project Code: | Not Available |
| Keywords: | Fo value TBA value Rotary retort Rice-to-milk solids ratio In-pouch processed kheer |
| Publisher: | Springer |
| Citation: | Alok Jha,Patel, A.A.,Gopal, T.K.S. and Ravishankar, C.N.(2014)-Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer).J. Food Sci. Technol. 51(10) : 2560-2567 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Kheer, a traditional milk product of South East Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large-scale production due to its poor shelf life. Shelf-life was improved by development of a process based on in-pouch thermal processing employing a rotary retort. Product development included optimization of rice-to-milk solids ratio (0.18-0.52) and total milk solids levels (16-26 %) to simulate the conventional product in taste, appearance and textural attributes. Various Fo values (12.4-14.8) were examined with regard to product quality. While the TBA value tended to increase (0.073-0.081) the reflectance value (35.3-43.4) declined with increasing Fo. The pH of the product (6.04-6.10) showed a slight tendency to increase with Fo. Sensorily, the product was found to be acceptable for a period of 150 days at 37 °C. |
| Description: | Not Available |
| ISSN: | 0022-1155 (Print) 0975-8402(Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | ournal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 51(10) |
| Page Number: | 2560-2567 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | 10.1007/s13197-012-0750-8 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/39800 |
| Appears in Collections: | FS-CIFT-Publication |
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