Hostname: page-component-78c5997874-fbnjt Total loading time: 0 Render date: 2024-11-05T13:03:41.009Z Has data issue: false hasContentIssue false
  • English
  • Français

Evaluation of khoa as a milk solids source in ice cream

Published online by Cambridge University Press:  01 June 2009

Shakeel-Ur-Rehman ,
Kunjbihari G. Upadhyay  and
Ajit J. Pandya
Kunjbihari G. Upadhyay*
Affiliation:
Dairy Technology Department, Sheth M. C. College of Dairy Science, Gujarat Agricultural University, Anand Campus, Anand 388 110, India
Ajit J. Pandya
Affiliation:
Dairy Technology Department, Sheth M. C. College of Dairy Science, Gujarat Agricultural University, Anand Campus, Anand 388 110, India
*
* For correspondence.
Get access Rights & Permissions [Opens in a new window]

Summary

The performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compared with control, but no differences were found in subjective assessments. We conclude that khoa can be used successfully as a milk solids source for ice cream without any serious adverse effects on quality, the only problem being the dull colour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 1 , February 1994 , pp. 143 - 149
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anderson, R. J. & Thomas, E. L. 1962 Effect of heat treatment on some chemical and physical properties of ice cream mix. Journal of Dairy Science 45 659Google Scholar
Arbuckle, W. S. 1977 a Ice Cream, 3rd edn, pp. 322–327. Westport, CT: AVIGoogle Scholar
Arbuckle, W. S. 1977 b Ice Cream, 3rd edn, pp. 28–48. Westport, CT: AVIGoogle Scholar
Arbuckle, W. S. 1977 c Ice Cream, 3rd edn, pp. 55–56. Westport, CT: AVIGoogle Scholar
El-Neshawy, A. A., Abdel Baky, A. A., Rabie, A. M. & Metwally, S. A. 1988 Organoleptic and physical properties of ice cream made from hydrolysed lactose reconstituted milk. Food Chemistry 27 83–93CrossRefGoogle Scholar
Flack, E. 1988 Factors which influence the melting properties of ice cream. Ice Cream and Frozen Confectionary 39 232–233, 236Google Scholar
Grigorov, H. 1966 Effect of heat treatment of cows' milk on the hydrophilic properties of the protein in Bulgarian yoghurt. XVII International Dairy Congress E/F 649–654Google Scholar
Indian Standards Institution 1964 Specification for ice-cream. New Delhi: ISI (IS 2802)Google Scholar
Indian Standards Institution 1980 Specification for khoa. New Delhi: ISI (IS 4883)Google Scholar
Indian Standards Institution 1989 ISI Hand Book of Food Analysis, part II: Dairy Products. New Delhi: ISI (SP 18)Google Scholar
Leighton, S. & Williams, O. E. 1927 The basic viscosity of ice cream mixes. Journal of Physical Chemistry 31 596CrossRefGoogle Scholar
Loewenstein, M. & Haddad, G. S. 1972 HTST and UHT pasteurization of ice cream. 2. The influence of varying heat treatments on the effectiveness of some stabilizing agents. American Dairy Review 34(10) 42–46, 52–53Google Scholar
Loewenstein, M., Patel, B. I. & Haddad, G. S. 1974 HTST and UHT pasteurization of ice cream. 3. The effects of prolonged heating at ultra-high temperature on ingredient solubility and stabilizer effectiveness. American Dairy Review 36(1) 40–45Google Scholar
Ministry of Health and Family Planning 1955 Commentaries on the Prevention of Food Adulteration Act, 1955 Government of India RulesGoogle Scholar
Olenev, Yu. & Bdulenko, L. D. 1968 [Viscosity of ice cream mixes in relation to their temperature and composition.] Kholodil'naya Tekhnika (2) 31–34 (Dairy Science Abstracts 31 63)Google Scholar
Pal, D. & Cueryan, M. 1987 Membrane technology in dairy processing. 1. Reverse osmosis. Indian Dairyman 39 251–267Google Scholar
Sai Prakash, B. 1981 Physico-chemical changes in the major milk constituents during manufacture ofkhoa from lactose hydrolysed milk. MSc Dissertation, Gujarat Agricultural UniversityGoogle Scholar
Steel, R. G. D. & Torrie, J. H. 1980 Principles and Procedures of Statistics - a Biometrical Approach, 2nd edn, pp. 137–167. New York: McGraw-HillGoogle Scholar
Turnbow, G. D., Tracy, P. H. & Raffetto, L. A. 1947 The Ice Cream Industry, 2nd edn.New York: John Wiley & SonsGoogle Scholar
Upadhyay, K. G., Patel, A. R. & Vyas, S. H. 1978 Evaluation of isabgul (Psyllium) husk and gum acacia as ice-cream stabilizers. Gujarat Agricultural University Research Journal 4(1) 45–50Google Scholar