Open AccessFormulation and evaluation of traditional dairy product: Sheerqurma
Author(s) -
K. A. Syed,
K. P. Babar
Publication year - 2018
Publication title -
journal of dairying, foods and home sciences/journal of dairying foods and home sciences
Language(s) - English
Resource type - Journals
eISSN - 0976-0563
pISSN - 0971-4456
DOI - 10.18805/dr-1335
Subject(s) - sugar , specific gravity , mathematics , food science , sensory analysis , moisture , sensory system , pulp and paper industry , microbiology and biotechnology , chemistry , engineering , mineralogy , biology , organic chemistry , neuroscience
The aim of this investigation was to utilize drynuts in milk to make a Sheerqurma by standardizing a percent of sugar by treatment T0 (27.5%), T1(10%), T2 (15%) and T3 (20%). The Sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis and physicochemical parameter, treatment T2 containing 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. A standardized 100 ml Sheerqurma found energy value about 310.83 K.Cal. and production cost of 1 litre was calculated as Rs. 98.90 Hence, the process of preparation of Sheerqurma being techno-economically feasible, justifies the suitability for commercial exploitation.