Vol. 6, Issue 3 (2018)
Standardization of method for the manufacture of milk cake
Author(s): Meshram BD, Shakeel Asgar, BK Goel, S Kartikeyan, Archana Khare, Manorama Chavhan and S Uprit
Abstract: Sensory quality of milk cake as a function of processing variables was evaluated to standardize the process for manufacturing long-life milk cake. Different levels of processing variables that were studied included fat percentage (5- 6%) in milk, levels of sugar (4-8 %), corn syrup (0.5 -1.5 %), ghee (0.5 – 1.5 %) and thermization temperature (70 °C for 60 and 90 min.). The sensory parameters studied were colour & appearance, flavour, body & texture, sweetness and overall acceptability. The sugar, ghee and corn syrup levels and thermization temperature were found to significantly (p<0.01) affect all the sensory parameters while the effect of citric acid level was not significant on flavor, sweetness & colour and appearance of the product but significant (p<0.01) for other sensory parameters. It was concluded that the levels of fat in milk at 6 %, sugar at 6 %, corn syrup at 1 %, ghee at 1 % and thermization temperature of 70 °C/ 60 min were optimum for the preparation of milk cake with best sensory quality.
Pages: 3104-3109 | 625 Views 255 Downloads
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How to cite this article:
Meshram BD, Shakeel Asgar, BK Goel, S Kartikeyan, Archana Khare, Manorama Chavhan, S Uprit. Standardization of method for the manufacture of milk cake. Int J Chem Stud 2018;6(3):3104-3109.
