Product and Process Development Group

Ānand, India

Product and Process Development Group

Ānand, India

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Khamrui K.,National Dairy Research Institute | Solanki D.C.,Product and Process Development Group
International Journal of Dairy Technology | Year: 2010

The texture of sandesh an Indian milk-based sweetmeat, was characterised by instrumental means and interrelationships among textural parameters and composition were studied. Hardness, fracturability, chewiness and adhesiveness was highest for sandesh prepared from milk containing 6% fat, 9% SNF and lowest for sandesh prepared from milk containing 1.5% fat, 9% SNF. Hardness of sandesh was significantly positively (P < 0.01) correlated with the fat content but negatively (P < 0.01) correlated with moisture and ash. Moisture and fat had negative and positive correlation (P < 0.01) with fracturability, respectively. Ash and moisture had a positive (P < 0.01) influence on resilience whereas fat had a negative influence. Cohesiveness was not influenced by composition parameters. Springiness had positive and negative correlation (P < 0.05) with fat and moisture, respectively. Gumminess followed similar pattern to that of hardness. Moisture and fat had negative and positive effect respectively (P < 0.01) on adhesiveness. Chewiness was negatively and positively influenced (P < 0.01) by moisture and fat of sandesh, respectively. © 2010 Society of Dairy Technology.

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