Vol. 6, Issue 4 (2018)
Standardization process for the manufacture of milk cake-part-I
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 optimize the process for manufacturing long-life milk cake. In the present study two levels of each of the four variables were attempted viz. addition of citric acid level: 0.03 & 0.04 % after 1/3rd concentration, liquid glucose: 1 and 1.5 percent; ghee: 1 & 1.5 % at final stage and heat treatment, after packaging: 70 °C/ 60 min. & 70˚C for 90 minutes; The levels of other variables such as fat in milk (6 %), sugar (6 %) were decided in the preliminary trials and kept constant in all formulations. In all total 16 formulations, as per 24 factorial designs in SPSS software was analyzed using different proportions of ingredients. It was concluded that, low level of citric acid & ghee at all liquid glucose & heat treatment levels gave higher score of overall acceptability while high levels of citric acid and ghee scored less in overall acceptability, hence trial no 1, 2 and 3 are considered for further study.
Pages: 1542-1552 | 450 Views 59 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 process for the manufacture of milk cake-part-I. Int J Chem Stud 2018;6(4):1542-1552.
