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Development of a process for manufacture of long‐life dairy dessert kheer and its physicochemical properties
Author(s) -
JHA ALOK,
PATEL ASHOK A,
GOPAL TERALANDUR K S,
NAGARAJARAO RAVISHANKAR C
Publication year - 2011
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.1471-0307.2011.00713.x
Subject(s) - food science , process (computing) , chemistry , computer science , operating system
Kheer , a traditional milk product of South‐east Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large‐scale production owing to its poor shelf‐life. Shelf‐life was improved by developing a process based on in‐pouch thermal processing employing a rotary retort. Product development included optimisation of rice/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 process lethality values ( F o = 12.4–14.8) were examined with regard to product quality. While the thiobarbituric acid value tended to increase (0.073–0.081), the reflectance value (35.3–43.4) declined with increasing F o . The pH of the product (6.04–6.10) showed a slight tendency to increase with F o . Sensorily, the product was found to be acceptable for a period of 150 days at 37°C.