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Effect of Refined Wheat Flour (Maida) and Sugar on the Browning of Milk, Khoa and Khoa-based Sweets

Gothwal, P. P. and Shukla, I. C. (1995) Effect of Refined Wheat Flour (Maida) and Sugar on the Browning of Milk, Khoa and Khoa-based Sweets. Journal of Food Science and Technology, 32 (4). pp. 301-304.

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Abstract

Refined wheat flour (maida), at a level of 8%, Increased browning index (20 to 22%) during heat treatment in both cow and buffalo milks. At 10% level, maida caused increase in browning index In burfi (13%), in Kalakand (13%) and In milk pera as well as milk cake (18%). Milk, with sugar at 6, 8 and 10% levels, and sterilized at 1.05 kg/ cm2 for 15 min, showed no browning, though prolonged heating caused Intense browning, as compared to samples with no added sugar. Sugar at 15-35%, based on the weight of khoa, produced less browning in burfi and kalakand, as compared to that at 4%. Different mix formulations were found to alter the proteins, fat and total carboydrate contents of gulabjamun. The frying temperature of gulabjamun had a significant effect on fat uptake. Higher total solids tended to Increase browning In khoa and khoa-based sweet preparations.

Item Type: Article
Uncontrolled Keywords: Maida, Khoa, Browning, Burfi, Kalakand Milk pera, Milk cake, Gulabjamun
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: CFTRI Resource Centres > Lucknow
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 10:11
Last Modified: 09 Apr 2018 11:06
URI: http://ir.cftri.com/id/eprint/1593

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