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Development of Low Fat Khoa Utilizing Reconstituted Skim Milk and WPC

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Development of Low Fat Khoa Utilizing Reconstituted Skim Milk and WPC Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2661-2666 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 6 (2020) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2020.906.324 Development of Low Fat Khoa Utilizing Reconstituted Skim Milk and WPC Vijaykumar1, M. Venkatesh1 and Akshaykumar2* 1(Dairy Technology), Dairy Science College, Bengaluru-24, India 2(Animal Science), ICAR-Krishi Vigyan Kendra, Bidar-585403, India *Corresponding author ABSTRACT In the present research an attempt was made to develop low fat Khoa. Khoa K e yw or ds is the traditional Milk based material for preparation of various sweets like Peda, Burfi, Kalakhand etc. Due to increased life style, disorders like Low fat khoa, cardio-vascular diseases, diabetes, and hypertension, the acceptability of Reconstituted skim milk and WPC calorie rich food like traditional products has been reduced. So, in order to meet demand for such target population and also for all the base material Article Info Khoa has been made with low fat by replacing WPC with 70 per cent Accepted: protein with has functionality of water binding, emulsification and gelation. 20 May 2020 Available Online: It is rich in essential amino acid and also has antibacterial, antifungal 10 June 2020 properties which can be exploited in dairy industry for manufacture of products. WPC at 5, 10, and 15 per cent was used among which 5 per cent was accepted. Introduction traditional dairy products particularly Khoa- based sweets have enormous market presence India ranks first in global milk production and tremendous consumer base in India and with milk production of 187.7 MT (NCAER, overseas as well. 2019), at growth rate of 6.62 per cent per year. The per capita availability of milk in Among traditional dairy products, heat India during 2019 was 394 g/day and by desiccated products have tremendous 2023-24, it is estimated to increase to 592 potential for value addition. Khoa, one of the g/day (NDDB, 2019). most important heat desiccated product, which utilizes 7.0 per cent of total milk Traditional dairy products are India’s largest production in India. About 1million tonnes of selling and most profitable segment in dairy Khoa is produced annually in India (Rasane et industry after liquid milk, accounting for al., 2015) and 520 billion Rupees market for about 50 per cent of milk utilization. Many Khoa based sweets with annual growth of 50 2661 Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2661-2666 billion INR. Khoa and Khoa based sweets and It’s the need of hour to create the low-fat food other ethnic sweets are produced by organized and dairy products for the needy diabetic and sector and also has strong potential in North CVD patients without much affecting the American market estimated with US $ 500 taste and sweetness, in this context several million during last decade, hence many low-fat dairy products are in the market, but attempts have been made to use different still market for these products under types of Khoa like Pindi to prepare Peda, established because of the myth of side Dhap for Gulabjamun, and Danedar for effects. making Burfi and Kalakhand. According to National Council of Applied According to FSSR 2011, Khoa defined as Economic Research (NCAER) the current Khoya, by whatever variety of names it is carryover stock of Skim Milk Powder (SMP) sold such as Pindi, Danedar, Dhap, Mawa or is estimated at about 2 lakh tonnes, which is Kava, means the product obtained from cow unlikely to be absorbed until end of 2019. or buffalo or goat or sheep milk or milk solids Milk powder is obtained by partial removal of or a combination thereof by rapid drying. The water from milk. The fat or the protein milk fat content shall not be less than 30 per content, or both of milk may be adjusted, only cent on dry weight basis of finished product. to comply with the compositional It may contain citric acid not more than 0.1 requirements in such a way that there should per cent by weight. It shall be free from added be no change in the whey protein to casein starch, added sugar and added coloring ratio of milk. The products should be free matter. from added whey (ADPI, 2014). Khoa contains good amount of proteins, Today food industries are looking for minerals, fat and lactose in addition to thatfat- ingredients, which can provide functional and soluble vitamins. Further utilization of khoa nutritional properties for formulation of as base material for production of peda and various value-added food products. The food kalakand increases value of the product. Peda, industry has come to realize that milk proteins Kalakand and many Khoa based sweets are in general and whey proteins in particular prepared throughout the country. These are have potential to improve the quality of food prepared by mixing Khoa with about 30 per products. Whey is one of the major and cent sugar which intern provides preservative voluminous byproducts in the dairy industry effect, giving long shelf life (Aneja et al., and contains half of total milk solids. Thus, 2002). draining of whey not only amounts to loss of valuable nutrients but also increases The changing lifestyle in affluent and environmental pollution due to presence of technologically developed societies, diseases high organic matter and contains high like Obesity, Diabetes and Cardiovascular biological oxygen demand 30,000 – 60,000 diseases have become major health problems. ppm. An estimated more than 3MT of whey is India is one of the six countries of the capital produced by Indian dairy industries (Kumar et IDF South East Asia region. 425 million al., 2018). people have diabetes in the world and 82 million people in the south east Asia region; WPC has high nutritional and functional by 2045 this will rise to 151 million. There properties such as foaming, solubility, were over 72,946,400 cases of diabetes in emulsifying, gelling and water binding India in 2017 (IDF, 2017). properties. It is widely being used in food 2662 Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2661-2666 sector for enriching various food formulations like Bal Mithai, Phirni, Kunthalgiripedha, like frozen desserts, geriatric foods, yoghurt, Malaipoori, LalPeda, Dharwad Peda and processed cheese, infant formulae and in Thirattupal are region-specific locally traditional dairy products and various bakery available sweets in different parts of India applications. Besides the nutritional and which are preferred by people for their functional properties, whey protein also characteristic taste and texture. carries a bio-protective agent which enhances anti-inflammatory property, protection of Materials and Methods intestinal flora with antibacterial or preservative effects and passive immunity Fresh whole milk was procured from Students against enteric, respiratory bacteria and Experimental Dairy Plant (SEDP) of Dairy viruses (Berber et al., 2015). Science College, Hebbal, Bengaluru. Skim milk powder was purchased from milk WPC could be used to replace dried skim parlour of Mother Dairy Bengaluru. Whey milk solids in yoghurt without adverse effect protein concentrate is of Lactoprot brand (80 on sensory properties. Utilization of WPC per cent protein) purchased from online improves viscosity, gelation and water market. Packaging material used for holding capacity and thereby it can be packaging of low fat Khoa is LDPE pouches, explored in some of the products like soup, polystyrene cups, HDPE pouches and yoghurt, Khoa (Soumyashree et al., 2017). Metalized polyester packaging materials Cutting across different regions of the Indian procured from online market. Stainless steel sub-continent, a number of heat desiccated vessels of varying capacities and stainless milk confections are popular. These products steel stirrers were used at various stages of the are based on Khoa/Mawa, which is used as investigation. The vessels were washed by base material for sweets such as Peda, Burfi, using detergents and kept for air dry. All the Kalakand, Gulabjamun, Kalajamun, Milk chemicals used in this investigation were of cake, Peda, Rabri, Khurchan, Basundi, Analytical grade. Pantua, Kunda and Lalmohan. Confections Fresh milk Standardization (4.5 per cent fat and 8.5 per cent SNF) Transferred to stainless steel Karahi Heat treatment to vigorous stirring Doughy stage Cooling Khoa Flow Chart.1 Production of Khoa (Aneja et al., 2002) 2663 Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2661-2666 Reconstituted skim milk Standardization (0.5, 1.5, or 3.0 per cent fat and SNF 9.0 per cent) Addition of WPC (5, 10, or 15 per cent) Transferred to stainless steel Karahi Heat treatment to vigorous stirring Doughy stage Cooling Khoa Flow Chart.2 Manufacturing low fat functional Khoa Results and Discussion control (8.30). Among all the samples, there was significant difference in scores of body Effect of different levels of fat in and texture except control and sample treated reconstituted skim milk on sensory quality with 3 per cent fat levels. The fat levels of 3 of Khoa per cent accepted among various levels of fat treated samples with score 8.0 against control The effect of different levels of fat in 8.50 respectively. As the fat levels decreased reconstituted skim milk on colour and in milk the score for flavour decreased and appearance,body and texture, flavour and lowest score (6.90) was awarded for 0.5 per overall acceptability of khoa is presented in cent treated sample. Therefore, this showed Table1 are discussed under here. that there is significant difference in between The highest colour and appearance score was the treated samples but except control and 3 awarded to control 8.10 and lowest score per cent fat levels showed non-significant (7.50) was awarded to product prepared by difference.
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