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Ramesh Chandra ¹, Ranu Prasad ², Vandana Tripathi ³, Tanweer Alam ³

Affiliations
1 Department of Dairy Technology, College of Food & Dairy Technology, AAI-DU, Allahabad - 211 007, IN
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, IN

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.

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B. C. Andhare ¹, D. C. Rai ², Tanweer Alam ³

Affiliations
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN

Abstract

Varanasi,the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with Ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda. The Lal Peda samples packed in polythene bags coated with nisin as a bio-preservative to check the preservation ability of the developed Lal Peda. The Lal Peda samples were packed in commercial Nasco sampling polyethylene bags using MAP equipment Reepack® and MAP mix 9000 Gas mixer, manufactured by PBI DAN5SENSOR A/S, Ringstead, Denmark. Three different combinations of gases i.e. 75 per cent CO₂:25 per cent N₂,50 per cent CO₂:50 per cent N₂ and 25 per cent CO₂:75 per cent N₂ were used to pack the Lal Peda samples. The samples packed under air were kept as control. The samples were stored in a BOD incubator (Remi Elektrotechnik Ltd., New Delhi, India) at 20 and 37 ^oC and were analyzed for sensory attributes at an interval of 10 days. The sensory evaluation was carried out by 10 semi expert judges.

Keywords

Low Sugar, Low Calorie, Fibre, Lal Peda, Active Packaging.

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B. C. Andhare ¹, D. C. Rai ², Tanweer Alam ³

Affiliations
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN

Abstract

Varanasi, the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda. The process for the manufacture of low calorie, low sugar and fibre enriched Lal Peda was standardized. Optimization of product stages and levels of addition of maltodextrin, sorbitol, oat, sugar and aspartame were used with help of sensory evaluation score. Hence, the formulation with buffalo milk with 3 per cent fat, 2 per cent maltodextrin, 0.50 per cent oat on the basis of milk and 20 per cent sugar and 0.10 per cent aspartame on the basis of Khoa were considered to be the most appropriate formulation for preparation of low sugar, low calorie and fibre enriched Lal Peda. The proximate composition of developed Lal Peda contained 17.95 per cent moisture, 14.28 per cent fat, 16.93 per cent protein, 13.58 per cent lactose, 20.18 per cent sugar, 3.18 per cent ash and 4.18 per cent dietary fibre. Preliminary studies were carried out for screening of fat replacers i.e. maltodextrin and sorbitol for replacement of fat. Then various stages like at milk stage, at Rabri stage and lastly at pat formation stage for addition of fat replacers were analyzed. As the developed Lal Peda was enriched with fibre, oat was used. The stage of addition and various levels were also analyzed. The developed low calorie and fibre enriched Khoa was used for preparation of Lal Peda. For preparation of Lal Peda, various levels of sugar and aspartame as sugar replacement was used. The selection of various stages and levels, the sensory evaluation by semi expert judges was carried out. The developed Lal Peda was finalized by screening method.

Keywords

Low Sugar, Low Calorie, Fibre, Lal Peda, Process Standardization.

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B. C. Andhare ¹, D. C. Rai ², Tanweer Alam ³

Affiliations
1 College of Agriculture, Badnapur, Jalna (M.S.), IN
2 Banaras Hindu University, Varanasi (U.P.), IN
3 Indian Institute of Packaging, New Delhi, IN

Abstract

Varanasi, the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with Ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda. The process for the manufacture of low calorie, low sugar and fibre enriched Lal Peda was standardized. Optimization of product stages and levels of addition of maltodextrin, sorbitol, oat, sugar and aspartame were used with help of sensory evaluation score. Hence, the formulation with buffalo milk with 3 per cent fat, 2 per cent maltodextrin, 0.50 per cent oat on the basis of milk and 20 per cent sugar and 0.10 aspartame on the basis of Khoa were considered to be the most appropriate formulation for preparation of low sugar, low calorie and fibre enriched Lal Peda. The proximate composition of developed Lal Peda contained 17.95 per cent moisture, 14.28 per cent fat, 16.93 per cent protein, 13.58 per cent lactose, 20.18 per cent sugar, 3.18 per cent ash and 4.18 per cent dietary fibre. The developed Lal Peda samples were tasted to 125 consumers selected randomly. The consumers were picked-up randomly under different age, sex and health groups. Among the consumers suffering from various diseases 93.5 per cent consumers rated the product liked extremely and liked very much.

Keywords

Low Sugar, Low Calorie, Fibre, Lal Peda, Consumer Responsibilty.

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R. K. Anurag ¹, Iqrar Ahmad ¹, Tanweer Alam ², Aastha Bhardwaj ³

Affiliations
1 Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
2 Indian Institute of Packaging, Delhi, IN
3 Department of Food Technology, Jamia Hamdard, Hamdard Nagar, Delhi, IN

Abstract

Mango is one of the popular tropical fruits of great commercial importance, due both to its pleasant aroma and flavour and its nutritional value, with high caloric, vitamins and mineral salts contents. To handling these products in the food industry the pulp is submitted to a complete industrialization process. Among the many factors influencing the rheological behaviour of fruit pulps, the measuring systems' geometry is one of the most important, having great influence on rheological parameters definition that describe the fruit pulps, because these materials are non-newtonians. Rheological properties of mango pulp from three North Indian varieties (Chausa, Dashehari and Langra) were investigated for their consistency constant (K), flow behaviour index (n) and yield stress (C) using a Brookfield synchrolectric rotary viscometer (LVT model). The power law model was used to describe the flow behaviour of the mango pulp samples. The magnitude of consistency constant was found to be 25.92, 38.30 and 49.82 (dynes secⁿ/ cm²), respectively. The flow behaviour index and yield stress were found to be 0.345, 0.323 and 0.288 and 79.30, 84.94 and 193.86 (dynes/cm²), respectively.

Keywords

Mango, Physico-Chemical Properties, Rheology, Consistency Constant, Flow Behaviour Index, Yield Stress.

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D. C. Rai ¹, Tanweer Alam ², Aastha Bhardwaj ³

Affiliations
1 Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), IN
2 Indian Institute of Packaging, Delhi, IN
3 Jamia Hamdard, Hamdard Nagar, Delhi, IN

Abstract

In this study, the effect of milk on the proximate composition of Rabri was done using three samples of milk obtained from cow, buffalo and mixed milks from both (50:50) and the Rabri samples were evaluated for their nutritional ingredients. The quality of Rabri produced from buffalo milk was found to be superior to Rabri produced from cow milk and their mixture. The composition of Rabri (from buffalo milk with 6 % added sugar) was 34.49 per cent moisture, 20.33 per cent fat, 9.87 per cent protein, 30.93 per cent Lactose/sucrose, 2.14 per cent ash and 63.27 per cent total solids. The sensory evaluation of Rabri revealed that the average overall acceptability score for Rabri prepared from buffalo milk was highest (7.79) (on a 9-point hedonic scale) followed by mixed milk (7.71) with the least value obtained from cow milk (7.57).

Keywords

Rabri, Sensory Evaluation, Proximate Analysis, Nutritional Constituents.

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