The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development of Suitable Technology for Low Cost Dietetic Gulabjamun Prepared from Filled Milk Khoa


Affiliations
1 Department of Dairy Technology, College of Food & Dairy Technology, AAI-DU, Allahabad - 211 007, India
2 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007
3 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, India
     

   Subscribe/Renew Journal


Khoa is a partially dehydrated, heat desiccated milk product and it is widely used as a base material for preparation of sweets like peda, burfi, gulabjamun, kalakand etc. The traditional dairy products have always occupied a place of prominence in Indian dietary system. It has been estimated that about 50-55 per cent of milk produced in India is being converted into a variety of traditional dairy products of which 7.0 per cent of milk is used for the manufacture of khoa, mostly in private and organized sectors.
User
Notifications

Abstract Views: 199

PDF Views: 0




  • Development of Suitable Technology for Low Cost Dietetic Gulabjamun Prepared from Filled Milk Khoa

Abstract Views: 199  |  PDF Views: 0

Authors

Ramesh Chandra
Department of Dairy Technology, College of Food & Dairy Technology, AAI-DU, Allahabad - 211 007, India
Ranu Prasad
Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007
Vandana Tripathi
Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, India
Tanweer Alam
Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, India

Abstract


Khoa is a partially dehydrated, heat desiccated milk product and it is widely used as a base material for preparation of sweets like peda, burfi, gulabjamun, kalakand etc. The traditional dairy products have always occupied a place of prominence in Indian dietary system. It has been estimated that about 50-55 per cent of milk produced in India is being converted into a variety of traditional dairy products of which 7.0 per cent of milk is used for the manufacture of khoa, mostly in private and organized sectors.