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Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage.

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Title Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage.
 
Creator Hemavathy, J.
Prabhakar, J. V.
 
Subject 14 Physical properties
18 Processed foods
 
Description Burfi was prepared using 200 g of grated open pan evaporated buffaloes' milk (khoa), mixed with 80 g sugar, and steamed. A portion was stored at 25-30 degree C and 50-70% RH for 15 days. Carbonyls were converted to DNP-hydrazones and, after removal of lipids and ketoglycerides, were classed on the basis of the absorption maxima in chloroform; methyl ketones and saturated aldehydes were the most predominant. Although there was no quantitative difference between khoa and burfi in either of these classes, a qualitative difference was found, khoa being rich in the short chain, and burfi in the long chain carbonyls. During storage of burfi there was a decrease in the saturated aldehydes. The methyl ketones appear to be associated with the pleasant flavour of fresh burfi and the saturated aldehydes with the off-flavours which develop during storage.
 
Date 1973
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3344/1/Jourool%20of%27Food%20Science%20and%20Techrwlogy%2C%20VoL%2010%2C%20No.4%2C%20October-December%201973%2C%20pp.%20156-160.pdf
Hemavathy, J. and Prabhakar, J. V. (1973) Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage. Journal of Food Science and Technology, 10 (4). 156-160, 11 ref.. ISSN 0022-1155