EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of refined wheat flour (Maida) and sugar on the browning of milk, khoa and khoa-based sweets



Effect of refined wheat flour (Maida) and sugar on the browning of milk, khoa and khoa-based sweets



Journal of Food Science and Technology Mysore 32(4): 301-304



Refined wheat flour (maida) at a concentration of 8% increased browning index (20 to 22%) during heat treatment in both cow and buffalo milk. At a concentration of 10%, maida caused an increase in browning index in burfi (13%), kalakand (13%), milk pera and milk cake (18%). Milk with 6, 8 and 10% added sugar and sterilized at 1.05 kg/cmsuperscript 2 for 15 min, showed no browning, although prolonged heating caused intense browning compared with samples with no added sugar.

(PDF emailed within 1 workday: $29.90)

Accession: 002604059

Download citation: RISBibTeXText



Related references

Effect of addition of whey protein concentrate on physico-chemical and sensory characteristics of Khoa and Khoa based sweets. Journal of Food Science and Technology Mysore 39(5): 502-506, 2002

Studies on the indigenous method of khoa-making II The effect of abnormalities in milk supply on khoa production with a note on shelf-life of khoa. Indian Jour Dairy Sci: 47-60, 1953

Studies on the indigenous method of khoa-making. Part 2. The effect of abnormalities in milk supply on khoa production with a note on shelf-life of khoa. Indian J. Dairy Sci, 6: 2, 47-60, 1953

Studies on the indigenous method of Khoa-making I The influence of the conditions of dehydration and the type of milk on the production of Khoa. 1952

Studies on the indigenous method of khoa-making. Part I. The influence of the conditions of dehydration and the type of milk on the production of khoa.. Indian J. Dairy Sci, 5: 3, 147-65, 1952

Microbiological quality of khoa and selected milk sweets. Indian Journal of Dairy Science 50(3): 187-192, 1997

Lactose content - a factor to distinguish Channa and Khoa based sweets. Journal of Food Science and Technology, India 24(3): 145-146, 1987

Equilibrium relative humidity of khoa based sweets (Peda & Burfi). Asian Journal of Dairy Research 9(4): 200-204, 1990

Manufacture of khoa based sweets and other food products on scraped surface heat exchanger (SSHE) - an encouraging experience. Indian Dairyman 45(6): 224-227, 1993

A study on the effect of nisin on the keeping quality of khoa part 1 the effect of nisin treatment on the organoleptic properties acidity and ph of khoa. Journal of Research Punjab Agricultural University 14(4): 460-467, 1977

Distribution pattern of moulds in air and khoa samples collected from different sections of khoa plants. Indian Journal of Dairy Science 60(2): 133-135, 2007

A study of the effect of nisin on the keeping quality of khoa. I. The effect of nisin treatment on the organoleptic properties, acidity and pH of khoa. Journal of Research, Punjab Agricultural University 14(4): 460-467, 1977

The effect of nisin on the keeping quality of khoa. II. The microbiological quality and fat deterioration in khoa. Journal of Research, Punjab Agricultural University 15(1): 62-67, 1978

Effect of added sugar on water activity and shelf-life of khoa. Asian Journal of Dairy Research 5(1): 25-29, 1986