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The relationship of textural characteristics with composition of sandesh produced from various market milk classes
Author(s) -
KHAMRUI KAUSHIK,
SOLANKI DHANESHWAR C
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00591.x
Subject(s) - chewiness , food science , moisture , negative correlation , composition (language) , chemistry , positive correlation , water content , medicine , linguistics , philosophy , geotechnical engineering , organic chemistry , engineering
The texture of sandesh an Indian milk‐based sweetmeat, was characterised by instrumental means and interrelationships among textural parameters and composition were studied. Hardness, fracturability, chewiness and adhesiveness was highest for sandesh prepared from milk containing 6% fat, 9% SNF and lowest for sandesh prepared from milk containing 1.5% fat, 9% SNF. Hardness of sandesh was significantly positively ( P < 0.01) correlated with the fat content but negatively ( P < 0.01) correlated with moisture and ash. Moisture and fat had negative and positive correlation ( P < 0.01) with fracturability, respectively. Ash and moisture had a positive ( P < 0.01) influence on resilience whereas fat had a negative influence. Cohesiveness was not influenced by composition parameters. Springiness had positive and negative correlation ( P < 0.05) with fat and moisture, respectively. Gumminess followed similar pattern to that of hardness. Moisture and fat had negative and positive effect respectively ( P < 0.01) on adhesiveness. Chewiness was negatively and positively influenced ( P < 0.01) by moisture and fat of sandesh , respectively.