NDLI: Standardization of rate of sugar addition for the manufacture of Thabdi

Content Provider	Springer Nature Link
Author	Hirpara, Krupa B. Patel, H. G. Prajapati, J. P.
Copyright Year	2013
Abstract	Traditional Indian Dairy Products are manufactured in India using an age old practice which varies from place to place. For manufacture of these products industrially, a standard formulation is required. Thabdi, a region specific, very popular heat desiccated milk product is one of such products which has not been studied scientifically. Sugar plays an important role in physico-chemical, sensory, textural characteristics and also the shelf life of any milk sweet. Hence for process standardization of Thabdi manufacture, different levels of sugar i.e. 4, 6, 8 and 10 (percent of milk) were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. The product was made from milk standardized to 0.66 Fat:SNF level and added with ghee @ 1.2 % of milk at the time of colour and texture development stage as selected from the earlier phase of study. Based on the results obtained, a level of 8 % sugar addition on the milk basis at the time of manufacture has been selected to have full taste and sensory attributes.
Starting Page	1152
Ending Page	1157
Page Count	6
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-06-13
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Sugar Thabdi Heat desiccated Sensory Texture Traditional Physico-chemical Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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