Research Article DETERMINATION of FAT and PROTEIN CONTENTS of KHOA and CHHANA BASED SWEETS

Inter. J. Appl. Curr. Res. Vol. 1 (1): 1-10

International Journal of Applied and Current Research www.baseassociation.org

Research Article

DETERMINATION OF FAT AND PROTEIN CONTENTS OF KHOA AND CHHANA BASED SWEETS *Subodh Tyagi1, Yogendra Kumar1, Dinesh Panwar2 1Department of Animal Husbandry and Dairying, Kishan (P.G.) College, Hapur (UP), India, 2 Department of Microbiology, CCS University, Meerut Corresponding author email: [email protected]

Received Date: 05/02/2017; Accepted 02/03/2017; Published Date: 27/04/2017

ABSTRACT Sweetmeats are nature’s most important contribution to civilization. Khoa and chhana based sweets are the most important pleasant and charming foods to most of the people of India. The first pre-requisite for producing excellent quality of sweetmeats is the availability of high quality khoa and chhana. In most of the markets of India, khoa and chhana based sweets are more or less available, but the quality of sweets varies from place to place. The present research was carried out to determine the fat and protein compositions of sweets available in market and to compare them with sweets prepared in the laboratory. Keywords: Fat and Protein, milk based sweets.

INTRODUCTION Good nutrition and access to an adequate diet and health are essential for child growth and development, body maintenance and protection from both infectious and non-communicable diseases (NCDs) in adult life. Milk is considered to be an adequate source of valuable macronutrients (fat, protein, lactose), vitamins and micronutrients (minerals), making it a ‘wholesome food’. It can serve as an excellent carrier product for extra nutrient and if enriched or fortified it can satisfy the nutritional needs of the population (Krupa et al., 2011).

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Milk is a major source of dietary energy, protein and fat, contributing on average 134 kcal of energy/capita per day, 8 g of protein/capita per day and 7.3 g of fat/capita per day in 2009 (FAOSTAT, 2012). FAO and WHO (2010a) concluded that fats should be considered key nutrient: fats are energy dense (37 kJ or 9 kcal per gram), provide the medium for the absorption of fat-soluble vitamins and are crucial for embryonic development and early growth after birth, on through infancy and childhood (Burlingame et al., 2009). Indian sweets have been developed to preserve the nutritional goodness of milk and to extend its shelf life under high ambient temperature. Sweets are mainly prepared from two intermediate product bases: khoa (partially heat-desiccated milk), chhana (coagulated milk after draining of whey). Khoa is a major intermediate product base for a variety of sweets. It is obtained by rapidly evaporating milk in shallow pans to a total solids content of about 70%. The product could be preserved for several days and is also used as a base for different kinds of sweets like peda, burfi, gulab jamun, kalakand, etc (Acharya and Sapkota, 2008; Sowmya et al., 2015). Another important base is chhana. It is obtained by acid coagulation of hot milk and draining out the whey. This product is used as an ingredient in different kinds of sweets (rasagolla, rasomalai, sandesh, etc.), especially in the eastern region of India (Pai, 2006). Khoa contains fairly large quantities of muscle building proteins, bone-forming minerals and energy-giving fat and lactose. It also retains most of the fat-soluble vitamins A and D and also fairly large quantities of water soluble B vitamins contained in the original milk. Additives to sweetmeats further increase the calorific value of the product (Aneja et al., 2002). Chhana is a rich source of fat and protein. It also contains fat-soluble vitamins A and D. With high protein and low sugar content, chhana is highly recommended for diabetic patients (De, 1980). According to the definition of Bureau of Indian Standard (BIS, 1969), chhana should not contain more than 70% moisture and milk fat should not be less than 50% of the dry matter. The average chemical composition of chhana are Moisture-55.37%, Fat-23.52%, Protein- 17.26%, Lactose- 2.21%, Ash-1.66% and Sucrose-29.86% (Ravichandra et al., 1997). The values of dairy and dairy products is increasing day by day. Considering its economic potential, extensive and intensive exploitation of milk and milk products can both contribute to the nutrient requirements of the people and increase the income of farmers. In view

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of the growing public awareness about food safety and quality, knowledge of the microbial and chemical composition of milk is of great significance for further development of its hygienic processing into high quality consumer products. MATERIALS AND METHODS Collection of sweet samples Total seventy five sweet samples (burfi, peda, gulabjamun, rasgulla and rasmalai) were collected from the sweet shops which kept in showcases (inner) and seventy five sweet samples (burfi, peda, gulabjamun, rasgulla and rasmalai) were collected from the sweet shops which kept in open (outer) on the shop in each season (winter, summer and rainy). Total seventy five samples of same sweets were also prepared in the laboratory in each season (winter, summer and rainy). All the collected samples were used for the determination of fat and protein contentrations. Fat Concentration Fat percentage of khoa and chhana based sweet samples were determined by gravimetric Roes Gottlieb method and acid digestion method. Protein Concentration The fat and protein concentrations of sweet samples were determined by Bradford method. Solution preparation: Bradford dye: For the preparation of Bradford dye, dissolve 100 mg CBB G-250 in 50 ml ethanol, add 100 ml orthophosporic acid (85% w/v). Make the volume up to 1 liter with double distilled water. Filter the solution and 4˚C in dark colored bottle. The solution prepared should be used within 2 weeks. BSA standard: Stock solution : 1 mg/ml Standard curve was prepared by using Bovine Serum Albumin (BSA) and the absorbance was recorded at 595 nm. The protein content of sweet samples were calculated with the help of a standard curve.

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RESULTS AND DISCUSSION A considerable share of total milk produced in India is utilized for khoa and chhana preparation. It forms an important base material for preparation of varieties of milk sweets which are integral part of Indian food heritage. Fat and proteins are very important constituents of the khoa and chhana based sweets. Fat content in milk influences the physico-chemical, sensory and quality characteristics of khoa. The percentage fat recovery in khoa decreases with the increased fat level in milk (Ranganadham and Rajorhia, 1989). In the present study, in case of market made sweets in winter season the average fat percentages were in the range from 5.04% to 19.04% in inner sweet samples and 5.20% to 19.20% in outer sweet samples. In summer season the average fat percentages were in the range from 5.06% to 19.02% in inner sweet samples and 5.20% to 19.22% in outer sweet samples. In rainy season the average fat percentages were in the range from 5.07% to 19.05% in inner sweet samples and 5.20% to 19.44% in outer sweet samples (Table 1). In laboratory made sweets the average fat percentages were in the range from 5.16% to 19.05%, 5.15% to 19.23%, 5.14% to 19.11% in winter, summer and rainy seaosons, respectively (Table 1). In each season the average fat percentage in rasgulla was low and higher in burfi in both market and laboratory made sweets due to presence of more amount of khoa in burfi. In case of market made sweets in winter season the average protein percentages were in the range from 15.42% to 15.73% in inner sweet samples and 15.66% to 15.83% in outer sweet samples. In summer season the average protein percentages were in the range from 15.41% to 15.67% in inner sweet samples and 15.64% to 15.83% in outer sweet samples. In rainy season the average protein percentages were in the range from 15.48% to 15.73% in inner sweet samples and 15.66% to 15.84% in outer sweet samples (Table 2). In laboratory made sweets the average protein percentages were in the range from 14.79% to 15.53%, 15.18% to 15.56%, 15.18% to 15.56% in winter, summer and rainy seaosons, respectively (Table 2). The concentration of fat and proteins observed in the khoa and chhana made sweets (burfi, peda, rasgulla, rasmalai and gulabjamun) varied widely sample to sample in the present

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Table 1: Fat percentage in different samples of khoa and chhana based sweets prepared in market and sweets prepared in laboratory in winter, summer and rainy season

Sample Name (Winter Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Sample No. Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 19.14 19.34 19.71 15.11 15.10 15.31 5.23 5.00 5.11 10.14 10.11 10.14 10.28 10.30 10.51 2 19.12 18.24 19.63 15.20 15.21 15.33 5.22 5.12 5.32 10.20 10.14 10.11 10.22 10.10 10.31 3 18.15 19.44 19.39 14.96 15.16 15.14 5.10 5.06 5.22 10.12 10.04 10.12 11.12 10.20 10.24 4 19.22 19.14 18.29 15.23 15.21 15.24 5.06 5.04 5.24 10.23 10.20 10.31 10.96 10.06 10.21 5 19.62 19.04 18.99 14.45 15.22 14.98 5.22 5.01 5.12 10.55 10.13 10.41 10.62 10.05 10.23 Average 19.05 19.04 19.20 14.99 15.18 15.20 5.16 5.04 5.20 10.24 10.12 10.21 10.64 10.14 10.30 S.D. 0.542 0.474 0.582 0.319 0.050 0.144 0.079 0.048 0.088 0.174 0.058 0.135 0.399 0.106 0.123 Sample Name (Summer Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 18.34 19.32 19.72 18.25 15.11 15.32 5.23 5.00 5.12 10.45 10.11 10.14 8.65 10.30 10.52 2 19.14 18.21 19.61 19.54 15.21 15.33 5.21 5.12 5.32 10.13 10.14 10.11 10.16 10.11 10.32 3 19.91 19.41 19.49 19.31 15.16 15.14 5.11 5.06 5.22 10.51 10.04 10.12 10.11 10.16 10.19 4 19.12 19.13 18.29 19.10 15.21 15.24 5.09 5.14 5.24 10.35 10.20 10.31 10.41 10.02 10.21 5 19.68 19.04 18.99 19.90 15.22 14.98 5.11 5.01 5.12 10.33 10.13 10.41 10.47 10.15 10.33 Average 19.23 19.02 19.22 19.22 15.18 15.20 5.15 5.06 5.20 10.35 10.12 10.21 9.96 10.14 10.31 S.D. 0.607 0.477 0.590 0.618 0.046 0.146 0.065 0.063 0.085 0.145 0.058 0.135 0.748 0.101 0.131 Sample Name (Rainy Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 18.55 19.33 19.73 15.22 15.11 15.33 5.15 5.03 5.13 10.43 10.13 10.14 10.35 10.12 10.46 2 19.11 18.23 19.63 15.13 15.21 15.33 5.14 5.12 5.32 10.23 10.14 10.11 10.19 10.22 10.36 3 19.16 19.43 19.59 15.31 15.13 15.17 5.21 5.06 5.22 10.51 10.04 10.12 10.11 10.13 10.19 4 19.12 19.14 18.29 15.10 15.11 15.24 5.08 5.14 5.23 10.61 10.20 10.31 10.41 10.02 10.22 5 19.61 19.14 19.99 15.90 15.22 14.98 5.16 5.01 5.12 10.23 10.13 10.41 10.27 10.05 10.13 Average 19.11 19.05 19.44 15.33 15.15 15.21 5.14 5.07 5.20 10.40 10.12 10.21 10.26 10.11 10.27 S.D. 0.376 0.477 0.664 0.328 0.054 0.149 0.046 0.056 0.082 0.169 0.057 0.135 0.120 0.078 0.135

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Table 2: Protein percentage in different samples of khoa and chhana based sweets prepared in market and sweets prepared in laboratory in winter, summer and rainy season

Sample Name (Winter Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Sample No. Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 15.29 15.29 15.76 15.46 15.44 15.61 15.29 15.68 15.46 15.45 15.66 15.78 15.55 15.94 15.99 2 14.91 15.46 15.66 14.64 15.64 15.69 15.43 15.68 15.76 15.54 15.65 15.88 15.51 15.78 15.89 3 15.28 15.39 15.76 15.48 15.43 15.63 15.63 15.68 15.56 15.68 15.68 15.78 15.78 15.64 15.79 4 15.36 15.45 15.63 15.66 15.54 15.68 15.66 15.68 15.76 15.66 15.66 15.88 15.66 15.65 15.76 5 13.14 15.55 15.67 15.38 15.51 15.86 15.22 15.78 15.79 15.35 15.67 15.85 15.15 15.65 15.74 Average 14.79 15.42 15.69 15.32 15.51 15.69 15.44 15.70 15.66 15.53 15.66 15.83 15.53 15.73 15.83 S.D. 0.94 0.09 0.06 0.39 0.08 0.09 0.19 0.04 0.14 0.13 0.01 0.05 0.23 0.12 0.10 Sample Name (Summer Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 15.29 15.22 15.73 14.46 15.43 15.62 15.39 15.61 15.43 14.45 15.61 15.78 14.55 15.92 15.91 2 15.34 15.47 15.61 15.64 15.64 15.69 15.43 15.63 15.74 15.54 15.63 15.89 15.51 15.68 15.89 3 14.68 15.39 15.76 15.68 15.44 15.62 15.68 15.66 15.58 15.68 15.66 15.78 15.78 15.59 15.66 4 15.66 15.46 15.64 15.66 15.56 15.65 15.66 15.68 15.76 14.62 15.65 15.83 15.66 15.65 15.73 5 15.94 15.55 15.57 15.78 15.52 15.63 15.64 15.77 15.69 15.65 15.69 15.88 15.45 15.49 15.77 Average 15.38 15.41 15.66 15.44 15.51 15.64 15.56 15.67 15.64 15.18 15.64 15.83 15.39 15.66 15.79 S.D. 0.47 0.12 0.08 0.55 0.08 0.02 0.13 0.06 0.13 0.60 0.03 0.05 0.48 0.15 0.10 Sample Name (Rainy Season) Burfi Peda Rasgulla Rasmalai Gulabjamun Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer Control Inner Outer 1 15.29 15.26 15.76 14.46 15.44 15.71 15.39 15.68 15.46 14.45 15.66 15.78 14.55 15.94 15.99 2 15.34 15.49 15.66 15.64 15.64 15.69 15.43 15.68 15.76 15.54 15.66 15.88 15.51 15.78 15.89 3 14.68 15.59 15.76 15.68 15.43 15.63 15.68 15.68 15.56 15.68 15.66 15.78 15.78 15.64 15.71 4 15.66 15.55 15.68 15.66 15.54 15.78 15.66 15.68 15.76 14.62 15.66 15.88 15.66 15.65 15.72 5 15.94 15.55 15.67 15.78 15.51 15.66 15.64 15.78 15.79 15.65 15.66 15.88 15.45 15.65 15.70 Average 15.38 15.48 15.70 15.44 15.51 15.69 15.56 15.70 15.66 15.18 15.66 15.84 15.39 15.73 15.80 S.D. 0.47 0.13 0.04 0.55 0.08 0.05 0.13 0.04 0.14 0.60 0.00 0.05 0.48 0.12 0.13

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study. This is probably due to initial composition of milk, the degree of concentration of milk solids and the percentage of sugar added during manufacturing of sweets (Sukumar, 1980). Various researchers determined the fat and protein concentrations in laboratory made khoa samples. Fat content in laboratory made khoa sample prepared from cow and buffalo milks ranged between 21.73% to 45.90% with an average of 31.55% and the protein content in laboratory made khoa sample prepared from cow and buffalo milks ranged between 16.30% to 25.80% with an average of 20.31% (De and Ray, 1952; Srinivasan and Anantakrishan, 1964; Rajorhia, 1971; Hemavathi and Prabhakar, 1973; Narain and Singh, 1981; Kumar and Srinivasan, 1982; Patel et al., 1985; Sharma and Lavania, 1987; Rajorhia et al., 1990; Sapre and Deodhar, 1991; Gothwal and Bhavadasan, 1992). Bajaj et al. (2013) carried out a research on quality assessment of khoa marketed in Nanden city and observed the fat and protein content in market khoa samples from 19.65% to 26.38%, 17.03% to 23.44%, respectively. Tarafdar et al. (2002) compare the quality of rasogolla made in laboratory and collected from market and they reported that the fat and protein contents of laboratory made rasosolla were 49.30±0.66 g/kg and 59.50±1.87 g/kg, while in market rasogolla samples the fat and protein contents were in the range from 40.53±3.04 to 42.87±4.08 g/kg and 51.37±1.86 to 54.33±4 g/kg respectively. It was observed that laboratory made rasogolla had significantly highest amount and market rasogolla had the lowest amount of fat and protein. Kanwal et al. (1980) revealed that laboratory rasogolla and market rasogolla content 6.8 and 6.6% protein, 4.6 and 4.2% fat, respectively. Higher protein and fat percentages increase the quality of sweets. Fat content of khoa and chhana based sweets had depended on the initial fat content of raw milk and degree of concentration from which these sweets were made, as raw milk quality could affect the quality of final products. High fat content in sweets gives softness and improve the texture.

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