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Development of Technology for Manufacture, Packaging and Preservation of Kunda

KrishiKosh

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Title Development of Technology for Manufacture, Packaging and Preservation of Kunda
 
Creator Mahalingaiah, L.
 
Contributor Venkateshaiah. B.V.
 
Subject animal husbandry, sugar, milk products, productivity, drying, additives, economic systems, flavouring, livestock, milk
 
Description Ph.D. Thesis
Brown colour is the desirable characteristic of Kunda. Development of brown colour depends upon extent of desiccations. Brown colour in Kunda is produced during desiccations due to Maillard reactions. Depending upon intensity of heating, the browning index increased significantly after “4” desiccations. It was found that ‘8’ desiccations are necessary to produce desirable light colour. Slow boiling of buffalo milk (simmering) during Khoa making and vigorous boiling during Kunda making reduced abnormal grains size. Mixing of standardized cow milk and buffalo milk in equal proportions produced uniform grainy texture, sweet nutty favour Kunda.

The development of brown colour is an obvious feature of advanced Maillard reaction. Maillard is linearly proportional with increase desiccation temperature (>100° C), which produce appetizing flavours and appealing colour. Steam pressure of 1.0 to 2.0 kg.sq. Produced Kunda with optimiesd characteristics. Nine per cent sugar level was adjudged as best for Kunda sweetness.

Kunda manufacturing requires lots of heat energy due to repeated desiccations. 26.91 % of steam utilization was saved by using 40 % caramel sugar. The number of desiccations was reduced from ‘8’ in control kunda to ‘4’ in 40% caramel sugar Kunda. The steam utilization was reduced to 9.17 kg/kg of Kunda in 40% caramel sugar as against 12.53 kg/ kg of product in control. Addition of TSC and DSP > 0.05% attributed to pasty texture Kunda. Homogenisation of milk with or without fat and sugar did not produce brown colour as there was no maillard reaction. The essential requirement for maillard reaction was not met, ecessary equimolar concentration of ε-amino acids and free reducing sugars were not available. Homogenisation of milk produced chalky (powdery) texture Kunda.

There was decrease in bacterial counts as well as yeasts and molds counts significantly during storage due to increase in osmotic pressure of organisms. The bacterial population decreased in nisin added Kunda as well yeasts and molds counts in potassium sorbate added Kunda. Kunda could be stored safely for > 42 days at 30°C. Aluminum cans and metalised polyester packaging are the best suitable for their barrier properties. Coliforms counts were not observed in Kunda as the product was warm packed under sterile conditions.
 
Date 2016-06-24T13:24:42Z
2016-06-24T13:24:42Z
2008-03-15
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67921
 
Language en
 
Format application/pdf
 
Publisher Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar