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Khoya Replacement in Mango Burfi to Increase Shelf Life: A Case Study
by Smita Lele*, Tripti Pandey and Shanooba PM in Crimson Publishers: The Journal of Poultry Science
Khoya is a heat
coagulated partially dehydrated whole milk product obtained by heating,
evaporation & desiccation at atmospheric pressure. The main
reaction in the preparation of khoya is the heat denaturation and coagulation
of milk proteins. Most of the
albumins & globulins are rapidly denatured, the protective properties
of the other colloids are destroyed during boiling and the process is
accelerated by incorporation of air seen as frothing by constant stirring or
container rotation. Albumin and globulins are
coagulated below 100 °C, while casein is coagulated above 100 °C. The
factors that influence the heat coagulation are temperature and hold up time,
concentration of casein, acidity of milk and salt balance [1].
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