UNIT 3 KHOA BASED SWEETS

Structure 3.0 Objectives 3.1 Introduction 3.2 Burfi 3.3 Peda 3.4 Gulabjamun 3.5 Kalajamun and Pantua 3.6 Kalakand 3.7 Milk cake 3.8 Kunda 3.9 Let Us Sum Up 3.10 Key Words 3.11 Some Useful Books 3.12 Answers to Check Your Progress Exercises 3.0 OBJECTIVES

After reading this unit we should be able to: • distinguish between various sweets made from khoa. • state the composition and standards of khoa based sweets. • manufacture burfi, peda, gulabjamun, milk cake, kalakand and kunda. • familiarize with the developments taken place for large scale production of some of these sweets. 3.1 INTRODUCTION

Milk sweets are an integral part of the socio cultural life in the Indian sub-continent. These are consumed on special religious occasions, social events and at the end of our daily meals. Milk sweets offered to guests reflect an expression of the warmth of hospitality. In early Buddhist and Jain works, there is a mention that the sweets were prepared from thickened milk named as Sihakesara and Morandeka. Buddha allowed his followers to take some sweets for journeys on routes where it was difficult to get foodstuffs. In the Maurya period the sweets were prepared from concentrated milk with the addition of honey, jaggery or sugar. In the post-Gupta period (AD 750 to 1200), milk was used in various forms, such as concentrated, semi solid and in powder forms for either direct consumption or for sweet making. It is evident from above historical evidences that the art of preparing sweets from surplus milk was developed centuries ago. In the present era in addition to religious and social needs, the milk sweets are prepared for value addition and earn profit to 34 the traders. That is why, now their manufacture is not confined to only small confectioners (halwais), but many organized dairies and large players in the milk Khoa Based Sweets business have entered in this lucrative venture. Amongst the various milk sweets, khoa based sweets, namely burfi, peda, gulabjamun, milk cake, kalakand and kunda occupy more commercial significance than other sweets.

3.2 BURFI

Burfi is a popular milk based confection in which the base material is essentially khoa. Sugar is added in different proportions and other ingredients incorporated according to the demand of consumers. Several varieties of burfi are sold in the market depending on the additives present, viz., plain mawa, pista, nut, chocolate, coconut and rava burfi. A lot of variation can be observed in physical attributes of market samples. Good quality burfi, however, is characterized by moderately sweet taste, soft and slightly greasy body and smooth texture with very fine grains. Colour, (except chocolate burfi) should be white or slightly yellowish. The shape of burfi is either square or rectangular. i. Standards of Burfi There is no PFA standard for burfi. BIS has recommended standards for two varieties of burfi, namely mawa burfi and other types (table 3.1). Table 3.1. BIS requirements for burfi

Requirements Characteristics Mawa burfi Other Type Moisture, per cent by wt., Max. 15.0 15.0 Milk fat, per cent by wt., Min. 12.5 10.0 Lactose, per cent by wt., Min. 15.0 12.0 Sucrose, per cent by wt., Max. 48.0 40.0 Acidity, per cent (as LA), Max. 0.35 0.45 Standard plate count/g, Max. 30000 30000 Yeast and moulds count/g, Max. 10 10 ii. Composition of Burfi The composition of market samples of burfi and that prepared in the laboratory is given in table 3.2. Table 3.2 Gross chemical composition of Burfi.

Constituents (%) Laboratory Market samples prepared samples (Range) (Average) Moisture 15.67 4.3 – 20.5 Fat 20.48 4.1 – 26.8 Proteins 14.92 1.4 – 20.3 Lactose 15.82 5.0 – 20.0 Ash 2.75 1.6 – 3.2 Sucrose 30.36 16.7 – 59.7

35 Heat Desiccated Products Large variations in the composition of market samples of burfi are attributed to several factors, such as: – the variation in the quality of khoa used for making burfi, – the amount of sugar added – the type and levels of other ingredients, for example, coconut, chocolate, etc. – extent of desiccation, that is the moisture removed from khoa during burfi making – nature of packaging and storage conditions Usually a very high level of sugar is added to market samples of burfi because it provides very high margin of profit. iii. Method of Preparation of Burfi The manufacture of burfi is mainly restricted to private traders (milk confections), although during the past decade serious efforts have been made to develop mechanized systems for organized dairies. The flow diagram of a batch method, the variables of which have been optimized in the laboratory to produce burfi of consistently good quality is shown in Fig. 3.1 Khoa

Heat (60oC) in a jacketed kettle

Adding of sugar @ 30% of khoa

Kneading (50oC)

Additives (optional)

Transfer to shallow trays

Cooling

Forming

Packaging

Fig. 3.1 Flow chart for preparation of burfi Dhap khoa made from fresh buffalo milk is desirable for making burfi. Khoa is taken preferably in double-jacketed stainless steel hemi-spherical kettle and heated upto 60oC by steam. In the traditional method shallow karahi made up of mild steel is used and heating source is kerosene oil or LPG burner. Khoa is thoroughly worked at about 60oC by a wooden ladle (long handle with flattened end). Sugar, preferably ground, @ 30% of khoa, is added. Aggressive beating of khoa and sugar is done at about 50oC to achieve a completely homogenous and smooth mass. At this stage heating is discontinued and additives may be added depending on the type of burfi. Burfi base is poured into previously greased (with desi ghee) shallow trays. The 36 trays are left at room temperature for cooling and setting of burfi. Dressing of burfi with nuts, silver foil, etc is done at this stage. Finally pieces of required shape and Khoa Based Sweets sizes are cut and packaged in suitable boxes. 3.3 PEDA

There are several varieties of peda and their methods of manufacture also vary from region to region depending on the consumers’ requirements. Consequently, the quality of peda varies extremely. The range of variation in sensory quality of peda is given as follows:

Colour – White to light yellow to complete brown.

Flavour – Slight cooked to burnt Texture – Soft granular Shape – Normally round Size – Varies from 20-30 g Peda is more popular than all other khoa based sweets. The reason is that peda is considered to be a pure food and offered as ‘Prasad’ during religious worships in Hindu temples as well as on religious celebrations. Two types of peda, viz. plain (creamy or white colour) and brown (Lal) peda are available in market. Most of the information available in literature relates to plain peda. Normally peda is more hard and granular than burfi. i. Composition of Peda The composition of laboratory prepared samples of plain peda and of market samples is given in table 3.3. Table 3.3 Gross composition of peda

Constituents (%) Laboratory Prepared Market samples samples (Average) (Range) Moisture 10.20 4.2 – 18.2 Fat 20.10 3.5 – 25.0 Proteins 19.00 1.4 – 19.5 Lactose 18.30 4.0 – 18.6 Ash 2.40 1.4 – 3.40 Sucrose 30.00 31.8 – 61.8

The wide variations in the composition of market samples of peda is attributed to all those factors discussed earlier for burfi, such as the type and composition of khoa, level of sugar added, extent of desiccation, type of peda and additives added. Standards: Presently no standard (PFA or BIS) exists for peda ii. Method of Preparation of Peda Different methods are used for the preparation of peda, depending on the type and scale of production, for example a) traditional method at small and large scale and b) industrial/mechanized method. The method for making brown (Lal) peda is different from these methods. All these techniques are described as below: a) Traditional method: This method is basically identical to that of burfi preparation wherein a mixture of khoa and sugar is heated at low fire with 37 Heat Desiccated Products sufficient working and kneading till desired texture is attained. Peda is normally made into round balls of about 20-25 g size by rolling between the palms. Fig. 3.2 given below shows the flow diagram of a standardized batch method for making plain peda. Dhap khoa

Heating to 90oC in a jacketed kettle/karahi

Adding Sugar (@30% of khoa)

Kneading at 50oC

Addition of flavouring ingredients

(Cardamom, kesar or saffron) and other additives

Moulding/shaping

Peda

Packaging

Fig. 3.2. Flow diagram of making plain peda by traditional method The following modifications in method of preparation of peda are made to meet special requirements. • Sugar is added immediately after first boiling or before condensing of milk to develop more burnt and caramelized taste and grainy texture. This method is used in Katch District of Gujarat. • Khoa and sugar are cooked with or without ghee for a long time to obtain completely brown colour peda (Lal peda) of long keeping quality. This method is adopted in Mathura (UP) and Dharwad (MS) districts. • For getting a white product, sugar is added to khoa and mixture heated at relatively slow heat. Sometimes sodium sulphate (Rangkat or bleaching agent) is also added for extra whiteness. b) Industrial/mechanized method: Recently some dairy plants have undertaken preparation of peda using mechanized units and Rheon shaping and forming machine. They use a planetary mixer for admixing sugar with khoa and also other ingredients. Different steps and equipment required for this industrial method of manufacture of peda, being adopted by Sugam Dairy, Baroda are shown in Fig. 3.3. In this process, khoa having about 72% TS is prepared on a continuous khoa making unit. In case, such a high total solids is un-achievable, khoa with low TS is heated at 60oC in a steam jacketed kettle to obtain required TS. This khoa is transferred to a planetary mixer and sugar @ 30% of khoa is added. These are mixed thoroughly. Then flavouring/colouring ingredients and 38 other additives (depending on the type of peda and market demands) are Khoa Based Sweets properly mixed. The peda mass is then stored at 0-4oC for about 10 hours so that the temperature of whole lot is adjusted to about 4oC. This low temperature of product is considered necessary for proper functioning (forming/shaping of peda balls) of Rheon machine. The peda balls are formed, wrapped and packed by this automatic machine. Milk

Continuous khoa making machine

Hot khoa (60oC)

Addition of sugar @ 30% of khoa

Flavour & other ingredients Planetary Mixer

Mixture stored at 5oC for 10 hours

Rheon forming and packaging machine

Fig. 3.3 Flow diagram of the industrial method of peda making Check your Progress - I 1) Name some common khoa based sweets and the type of khoa used for these sweet...... 2) Name the existing standards for burfi and peda. List the factors that affect composition of these sweets? ...... 3) a) How much sugar is optimum for burfi and peda b) What is the compositional difference between burfi and peda? and c) On the basis of appearance how you can differentiate burfi from peda? ...... 4) a) How brown (Lal) and completely white colour peda can be prepared? b) Give the flow diagram of an industrial method of peda making? ......

...... 39 Heat Desiccated Products 3.4 GULABJAMUN

Gulabjamun is a popular sweet prepared in all parts of India. Like other sweets, the manufacture of gulabjamun is also largely in the hands of halwais who adopt small- scale batch method. Though there is large variations in the sensory quality of gulabjamun, the most liked product should have brown colour, smooth and spherical shape, soft and slightly spongy body free from both lumps and hard central core, uniform granular texture, mildly cooked and oily flavour free from doughy feel and fully succulent with sugar syrup. It shall have optimum sweetness. It may or may not contain a piece of currant or cashewnut in the centre. i. Gross Composition of Gulabjamun The gross chemical composition of gulabjamun vary widely depending on numerous factors, such as composition and quality of khoa, proportion of ingredients, sugar syrup concentration, etc. The composition of gulabjamun, on the drained weight basis varies in the following range (Table 3.4). Table 3.4. Gross chemical composition of gulabjamun

Constituents (%) Market samples (Range) Moisture 25.0 – 30.0% Fat 8.5 – 10.5% Proteins 6.0 – 7.6% Ash 0.9 – 1.0% Lactose 8.5 – 11.5% Sucrose 38.0 – 52.0%

ii. Method of Preparation of Gulabjamun Presently gulabjamun is prepared from two base ingredients, namely khoa and gulabjamun mix powder. The former method based on khoa as main ingredient for gulabjamun making is discussed in this unit. Invariably gulabjamun is prepared by traditional method and the large scale mechanized method is used only by a few organized dairies. a) Traditional method: This small scale batch method is adopted by milk confectioners (halwais). Dhap khoa, having about 40-45% moisture, is used for making gulabjamun. The method involves proper blending of 750 g khoa, 250 g maida and 5 g baking powder to homogenous and smooth dough. Small amount of water can be added in case dough is very hard and do not roll into smooth balls. The mix should be prepared fresh every time. A piece of good quality current (kishmish) or cashewnut may be placed in the centre of dough and then rolled into smooth balls. The balls of required size (normally in range 10-15 g) are formed from the dough and deep fried in ghee (vegetable/vanaspati) in a karahi to golden brown colour. The temperature of frying medium is maintained at about 125oC and balls take about 15-20 min for proper frying. It is necessary to turn balls up and down during frying to avoid localized burning. Subsequently the balls are transferred to 60% sugar syrup maintained at about 60oC. It takes about 30 min for the balls to completely absorb the sugar syrup. For preparing sugar syrup, equal quantities of sugar and water are boiled for

40 about 10 min. The dirt or froth collecting on the surface of syrup is removed with a strainer. Sometimes even raw milk (about 50 ml for one litre of syrup) is Khoa Based Sweets added to boiling syrup for better refining of syrup. b) Mechanized method: A new technology has been developed for industrial production of gulabjamun using an assembly-line system and is in use at Sugam Dairy, Vadodara (Gujarat). The flow diagram of this mechanized method is presented in Fig. 3.4. Khoa with 35-40% moisture is mixed in a planetary mixer with about 20% maida (bleached wheat flour) and 0.5% baking powder. The dough of homogenous consistency is prepared by sufficient blending, which can be judged by formation of smooth balls without surface cracks. In a portioning machine, the dough is divided into 8 grams portions. These dough portions are conveyed to the ball forming machine. Here balls are shaped like cylinder and are carried to a frying vat containing edible oil at a temperature of 140oC. After proper cooking, the balls are shifted to sugar syrup tank containing syrup of about 60oBrix. After proper soaking, indicated by settling of balls at the bottom of syrup, the gulabjamun balls are packaged in plastic containers along with an appropriate amount of hot syrup. Then the plastic cups are heat sealed with lids. Khoa

Planetary mixer Maida & other ingredients

Dough

Portioning machine (8g each portion)

Ball forming machine

Deep fat frying tank (140oC)

Sugar syrup tank

Gulabjamun

Packaging

Storage

Fig. 3.4. Flow diagram for the commercial manufacturing of gulabjamun 3.5 KALAJAMUN AND PANTUA i. Kalajamun As the name reflects, it is also a khoa based sweet round in shape like gulabjamun but its colour is too dark, almost black like Jamun Fruit. It is also called as Kalajam 41 Heat Desiccated Products in certain parts of India. This sweet is sold without syrup. Its method of manufacture is very much similar to that of gulabjamun with the exception that it is deep fat fried at very high temperature for longer time, which results in too dark colour. The surface of kalajamun is hard with surface crust whereas the inside is soft and granular with stuffing. Kalajamun is packaged and stored without sugar syrup. ii. Pantua Pantua has its origin in the eastern region of India. Its appearance is similar to gulabjamun but the ingredients used are different. The dough of pantua is made of a mixture of khoa and chhana, along with other ingredients such as maida and baking powder. According to one method it consists of chhana and khoa (40% each), maida (3%), arrowroot (3%), suji (3%), ground sugar (0.6%) and baking powder (0.3%). The method of manufacture of pantua is almost same as of gulabjamun. The ingredients are properly kneaded to form dough of smooth consistency with about 40% moisture. Spherical balls of about 12 grams are prepared and fried in vanaspati ghee at 120oC and after obtaining deep brown colour are transferred to hot sugar syrup (60oC) having concentration of 55o Brix. The composition of pantua prepared by this method and of market samples is shown in Table 3.5. Since chhana is added along with khoa, the texture of pantua has more spongy and chewy characteristics than that of gulabjamun. Table 3.5. Comparative chemical composition of pantua

Constituents (%) Laboratory Market prepared product samples Total solids 59. 7 57.7 – 68.3 Fat 15.5 8 – 11 Proteins 8.7 6.7 – 7.9 Ash 0.67 0.32 – 0.53 Sucrose 27.1 37.8 43.6 Other carbohydrates 7.7 NA

Check your Progress - 2 1) Write the desirable sensory attribute of gulabjamun. How much sugar it contains? ...... 2) a) What is the purpose of adding maida and baking powder for gulabjamun making? b) Name the medium and its temperature for frying gulabjamun...... 3) Name the units of the mechanized gulabjamun making line. What is the shape 42 of gulabjamun prepared by this method? ...... Khoa Based Sweets ...... 4) What is pantua. How it is similar and different from gulabjamun? ...... 3.6 KALAKAND

Kalakand is also an important traditional milk based sweet popular all over the country. Though the chemical composition of kalakand is almost similar to burfi, the organoleptic characteristics of the two differ to a great extent. Kalakand has more distinct cooked flavour, brown colour, greasy or moist body and grainy texture as compared with burfi. It is particularly characterized by its large sized grains. So far no compositional standards for kalakand have been laid down under either in the PFA act or the BIS. i. Chemical Composition The gross composition of kalakand does not differ significantly from that of burfi. All those factors that are responsible for variations in the chemical composition of burfi and peda, also affect the composition of kalakand. ii. Method of Preparation Buffalo milk is preferred for kalakand making. However, the quality need not be as fresh as required for burfi and peda. Slightly substandard or returned milk having titratable acidity up to 0.18% (no sour flavour) can be used for making kalakand. Standardized buffalo milk (minimum 5 per cent fat and 9.0 per cent SNF) is taken in a kettle and heating started. On first boiling, 0.01 per cent citric acid, dissolved in small quantity of water, is added to the milk. If milk has developed acidity, there is no need to add citric acid. Boiling is continued with vigorous stirring and scraping till pat formation stage. At this stage, sugar @ 6-7 per cent is added to the contents of kettle and the mass is spread over the surface of kettle. Heating is discontinued at this stage and desired flavorings and chopped nuts may be added at this stage and mixed properly. Kalakand so produced is removed to suitable trays or packaging materials. Kalakand is also prepared from Danedar khoa, as a starting material. Khoa is taken in a kettle and heated to about 70oC and sugar @ 30% of khoa is added. The mixture is blended properly. Additives, if desired are mixed at this stage. The whole mass is transferred to trays for setting and finally cut to required size and shape. 3.7 MILK CAKE

Milk cake resembles kalakand except for its colour and flavour. The colour of milk cake is more intense brown with horizontal layers of white or light brown. It has distinct caramelized flavour and large size hard grains with typical gummy texture. Though milk cake is consumed all over the country, particularly in northern parts it has more preference. 43 Heat Desiccated Products i. Composition of Milk Cake The average percentage composition of milk cake prepared by a standard method is: moisture, 15.83; fat, 21.32; protein, 11.38; lactose, 7.67; sucrose, 40.46 and ash 2.29. ii. Method of Preparation of Milk Cake Milk cake is essentially prepared on small scale adopting batch method by the milk confectioners. Each confectioner has his own method based on the experience and market demands. A standard method developed for preparing milk cake of consistent quality is shown in Fig. 3.5 below. Standardized buffalo milk

Boiling in a karahi or jacketed kettle

Addition of 0.02% citric acid

Partial concentration (about 2 fold)

Addition of partial sugar (6% of milk)

Desiccation to pat stage

Addition of remaining sugar (6% of milk)

Transfer of hot product into special trays

Aging at 60oC for 60 min

Cooling to room temperature

Cut into desired size pieces

Packaging

Fig 3.5. Flow diagram for preparation of milk cake In the method shown above, buffalo milk having 6% fat and 9% SNF with an acidity level of 0.18% is preferred. Sugar is added @ 12% of milk at two stages, i.e. half the sugar on achieving about 2 fold concentration and the remaining half at pat stage formation. The product in hot condition (about 80-85oC) is transferred into designed aluminium trays with about 3-4 cms depth and kept at 60oC. This enables the product to remain in hot condition for a longer time so that caramelized flavour and intense brown colour is developed in the centre whereas light brown colour remains on out o 44 side. The length of the exposure to this temperature (60 C) depends on the intensity of colour required. Like kalakand, milk cake can also be prepared from Danedar Khoa Based Sweets khoa, but the quality of product is not as good as that obtained directly from milk. 3.8 KUNDA

Kunda is a region specific heat desiccated semi-solid milk delicacy prepared in the Belgaum district of Karnataka and its neighbouring area. The origin of the product is traced to one Joshi family, which had migrated to Belgaum from Dehu area of Rajasthan and the product is being prepared since the beginning of 20th century. Now, Kunda is finding acceptance in places other than Karnataka. The colour of Kunda varies from light brown to dark brown. It has creamy taste with a characteristic nutty and caramelized cooked flavour. Kunda has a soft body and grainy texture with district greasy surface. Some organized dairies in Karnataka have also started commercial production of Kunda. i. Composition of Kunda The composition of market samples of Kunda collected from Belgaum, Gokak and other areas of Karnataka ranges between, moisture, 17.4 – 30.0%; fat, 5.1 – 17.2%; proteins, 5.9 – 11.3%; sucrose, 25.6 – 51.21 and lactose 5.7 – 15.9%. ii. Method of Preparation of Kunda Generally kunda is prepared using Dhap khoa (having about 40% moisture) as a base material. Buffalo milk is preferred for making such khoa. If khoa contains less than required moisture, raise the moisture level to about 40%. The flow diagram of a most commonly used method is given in Fig 3.6 below: Dhap khoa

(about 40% moisture)

Heating kettle

(shallow/double jacketed)

Heating to about 80-90oC

Adding sugar

(@20-25% of khoa)

Desiccation

(90-120 min) 45 Heat Desiccated Products

Brown/caramel product

(20% moisture)

Kunda

Fig. 3.6 Flow diagram of preparing kunda The method has not been adequately standardized and largely based on the experience of worker. Heating temperature and time are so maintained to obtain slightly caramelized product with small uniform grains. A little amount of water is intermittently added to prevent drying/burning of product during desiccation. In some parts of Karnataka, Jaggery is added in place of sugar. Check your Progress 3 1) What is difference between kalakand and milk cake? How typical grainy texture is developed in these products? ...... 2) How much sugar and at what stage is added in milk cake? ...... 3) How colour of different shades is developed in milk cake? Which components are responsible for colour development? ...... 4) a) What is kunda? b) In which regions it is popular? and c) What is the moisture content in kunda? ...... 3.9 LET US SUM UP

Milk sweets and delicacies have been an integral part of social and cultural heritage of Indian sub continent. Several types of milk sweets are prepared in different parts of the country, but khoa based sweets are more popular than others because of their 46 rich aroma and pleasant taste and good storage stability. The manufacture of milk Khoa Based Sweets sweets substantially adds value to milk and is thus high profit earner. The most common khoa based sweets are: burfi, peda, gulabjamun, pantua, milk cake, kalakand and kunda. The manufacture of most of the khoa based sweets is largely in the hands of private milk confectioners (halwais) who adopt small scale batch methods based on their experience. This results into wide variations in the composition and quality of sweets with poor shelf life. So far, none of the khoa based sweets has any legal standards under the PFA act; and BIS has recommended standard only for burfi. The Indian dairy industry has realized the potential of khoa based sweets and some big players have started manufacturing these products for domestic and export purpose. Already large scale/mechanized methods for manufacture of peda and gulabjamun have been perfected and are being adopted in organized dairy sector. Khoa is the base material for all these sweets, though in certain cases starting of process from milk produces better sweet. Burfi and plain peda are prepared by proper kneading of Pindi khoa and sugar (@30% of khoa) into homogenous mass, setting it in trays and then cutting/molding into required size. The shape of burfi is normally square or rectangular whereas peda is round shaped. Since peda is more granular and dry, slightly higher temperature is kept for kneading. Dhap khoa is used for preparation of gulabjamun, kalajam and pantua. In case of pantua, chhana is also admixed with khoa. Maida and suji (optional) are added to khoa or blend of khoa + chhana to provide binding property and baking powder to impart swelling characteristics to gulabjamun/pantua balls. Normally balls of 10-15 gms are made from the dough and fried in vegetable oil or ghee at 125-130oC till brown colour is developed, which takes 15-20 min. These balls are transferred to hot sugar syrup (60oC) of 60% consistency. Kalakand and milk cake have granular texture and more brown colour than burfi and peda, though their composition do not differ appreciably. Milk cake has even more intense layers of brown colour with light brown shades in between and its method of preparation is different from kalakand. Kunda is also a brown product prepared from Dhap khoa, but does not contain large and hard grains like milk cake. It has more cohesive body. It is popular in Belgaum district of Karnataka and adjoining areas. 3.10 KEY WORDS

Bleaching agent : Any chemical that can bleach a food product, normally to whiter colour. The example for dairy and sugar industry is sodium sulphate. Caramelization : The process of developing brown colour product by heating cane sugar with or without milk solids under controlled conditions. Deep fat frying : Frying of a food product in oil medium at high temperature. Doughy : When taste of a food product is like dough (wheat flour + water). Forming : Giving a proper shape to a product. Hemi-spherical kettle : A kettle with hemi spherical shape i.e. half bottom side spherical for processing a food. 47 Heat Desiccated Products Kneading : Proper mixing/blending of two or more ingredients to obtain a homogenous mass. Planetary mixer : A kettle normally of semi spherical shape with a mechanical blender/agitator for mixing or blending additives/ingredient to a food. Portioning machine : A machine that can make small portions of equal weight. Spongy body : Like elastic i.e. on applying pressure the body is compressed and on removing pressure it recovers/regains the earlier shape. Succulent : The product full of juice like orange. Value addition : Increase in the value of a food commodity by adding some ingredients, changing formulation, processing and/or adopting improved packaging. 3.11 SOME USEFUL BOOKS

Anantakrishnan, C.P. and Srinivasan, M.R. (1964). Milk Products of India, ICAR Publications. Aneja, R.P., Mathur, B.N., Chandan, R.C. and Bajerjee, A.K. (2002). Technology of Indian Milk Products, A Dairy India Publication, Delhi. De, S. (1980). Outlines of Dairy Technology. Oxford University Press, New Delhi. IS: 4883 (1980). Specification for khoa. Bureau of Indian Standards, Manak Bhavan, New Delhi. Rangappa, K.S. and Acharya, K.T. (1974). Indian Dairy Products. Asia Publishing House, New Delhi. 3.12 ANSWERS TO CHECK YOUR PROGRESS

Check Your Progress 1 1. i. Peda and Burfi – Pindi khoa ii. Milk cake and Kalakand – Danedar khoa iii. Gulabjamun, Pantua and Kunda – Dhap khoa 2. i. There are no standards for burfi and peda under the existing PFA act. ii. BIS has recommended standards only for burfi but not for peda. iii. The important factors that affect the composition of burfi and peda are: – quality of khoa – amount of added sugar – extent of desiccation – type and levels of ingredients – packaging and storage condition

48 3. i. 30% sugar is optimum for burfi and peda. Khoa Based Sweets ii. Burfi contains high moisture and low protein and lactose as compared with peda iii. By observing the shape, burfi is rectangular or square and peda round in shape. 4. i. Brown or Lal peda can be prepared by heating khoa and sugar at high temperature to develop caramelization. Sometimes ghee is also added alongiwth khoa and sugar to develop brown colour without surface burning. For producing a completely white peda, sodium sulfite (Rangkat) is added to khoa. ii. The flow diagram of large scale method of peda making includes; Milk → Continuous khoa making machine → Khoa → Heat to 60oC → Addition of sugar @ 30% of khoa → Planetary Mixer → Mixture stored at 5oC for 10h → Rheon forming and packaging machine → packaged peda. Check Your Progress - 2 1. i. Gulabjamun of good quality should possess following characteristics: Colour – brown; Shape – spherical; Body & texture: soft & slightly spongy body, uniform granular texture and fully juicy; Flavour: mildly cooked & oily, free from doughy feel and optimum sweetness. ii. Though the sugar in gulabjamun ranges between 38-52%, about 45% is most desirable level. 2. i. Maida is added as a binding agent to khoa so that smooth balls that do not collapse during deep fat flying are formed. Addition of baking powder creates voids (gas holes) and makes the balls swell during cooking for proper absorption of sugar syrup ii. Normally vegetable fat (vanaspati) or ghee is used for frying gulabjamun balls. The temperature varies between 125-130oC. 3. i. The main components of a mechanized assembly for gulabjamun preparations are: planetary mixer; portioning machine; ball forming machine; deep fat frying tank, sugar syrup tank, packaging and sealing machine. ii. Gulabjamun of cylindrical (some what elongated) shape are made by mechanized system. 4. i. Pantua is a popular milk sweet of eastern India, particularly of Kolkata. ii. It is similar to gulabjamun in respect of colour, shape and method or preparation but different in terms of ingredients used and texture. iii. Like gulabjamun, pantua is spherical in shape having brown colour. In case of gulabjamun only khoa is used as milk ingredient whereas in pantua both khoa and chhana are used. Because of chhana addition, the texture of pantua is more spongy and chewy. Check Your Progress - 3 1. i. Kalakand and milk cake differ from each other on the basis of organoleptic quality. Milk cake has more intense brown colour, often in layers, more 49 Heat Desiccated Products caramelized flavour and bigger and harder grains with gumminess in comparison with kalakand. ii. The characteristic grainy texture in milk cake and kalakand is developed by adding 0.01 – 0.02% citric acid to milk during khoa making stage 2. i. The addition of sugar to milk cake varies widely, but 12% is considered to be optimum. ii. This sugar is added at two stages. Half of it is added to boiling milk during desiccation and half at the final stage of khoa. iii. If Danedar khoa is the starting point all the required quantity of sugar is added just at beginning of heating of khoa. 3. i. The brown colour with light and intense shades in milk cake are very critical attributes for its acceptability. These shades can be developed in khoa by: – transferring milk cake from processing kettle in hot condition (about 80oC) to an aluminium tray, – lowering the outside temperature to about 60oC and maintaining higher internal temperature for about an hour, and finally – cooling the entire mass to room temperature. ii. The development of brown colour in milk products is due to maillard reaction, which takes place at high temperature between amino acid group of proteins and aldehydes group of milk sugar. The presence of sugar (sucrose) in milk results into caramelization at high temperature heating which causes intense brown colour and caramel flavour. 4. i. Kunda is a heat-desiccated semisolid milk delicacy. It has characteristic brown colour, caramelized cooked flavour and grainy texture. ii. Kunda is prepared in Belgaum district of Karnataka. iii. It contains about 20% moisture

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