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![Figure 3: Manufacture of danedar khoa using three stage SSHE [33].](profile/Tanweer-Alam/publication/331899952/figure/fig2/AS:828825961238528@1574618916429/Manufacture-of-danedar-khoa-using-three-stage-SSHE-33_Q320.jpg)
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Context 1
... pattern is much the same in Pakistan, Bangladesh, Nepal and Sri Lanka. The generalised flow of milk from the producer to the consumers is depicted in Figure 4. Their The demands of consumers in the four major cities of India: Bombay, New Delhi, Calcutta and Madras, and the regional variations in milk supply, led to the establishment of a National Milk Supply Grid system via train and road tankers. ...
Context 2
... pattern is much the same in Pakistan, Bangladesh, Nepal and Sri Lanka. The generalised flow of milk from the producer to the consumers is depicted in Figure 4. Volume The demands of consumers in the four major cities of India: Bombay, New Delhi, Calcutta and Madras, and the regional variations in milk supply, led to the establishment of a National Milk Supply Grid system via train and road tankers. ...
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Citations
... It is the main constitute for preparing indigenous sweets like burfi, peda, kalakand, etc. About 6,00,000 metric tonnes of khoa is prepared annually which utilize 7% of total production of milk in India (Aggarwal et al., 2018) [1] . Khoa is classified into three types as: 1. Pindi, 2. Dhap, 3. Danedar. ...
... It is the main constitute for preparing indigenous sweets like burfi, peda, kalakand, etc. About 6,00,000 metric tonnes of khoa is prepared annually which utilize 7% of total production of milk in India (Aggarwal et al., 2018) [1] . Khoa is classified into three types as: 1. Pindi, 2. Dhap, 3. Danedar. ...
The research study was conducted on "Studies on preparation of burfi using oat powder". Research work was carried out in the Post graduate laboratory in Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani during the year 2022-23. Burfi was prepared from buffalo milk (standardized with 6 percent fat and 9 percent SNF) with constant level of sugar (30 percent by weight of khoa) and with different levels of oat powder (2.5, 5, 7.5 and 10 percent by weight of khoa). On an average oat powder burfi of treatments T1, T2, T3, T4 and T5 contained moisture was 16.00, 15.60, 15.00, 14.45 and 13.40 percent, respectively, the fat was 19.90, 18.54, 17.66, 16.94 and 15.98 percent, the protein was 15.61, 16.65, 17.05, 17.55 and 17.96 percent, the ash was 2.42, 2.49, 2.56, 2.62 and 2.69 percent, total solids 84.00, 84.40, 85.00, 85.55 and 86.35 percent and the carbohydrate was 46.05, 46.70, 47.72, 48.43 and 49.95 percent, the titratable acidity was 0.554, 0.535, 0.509, 0.496 and 0.483 percent, the pH was 6.37, 6.57, 6.60, 6.71 and 6.81 respectively. Use of oat powder @ 5 percent of khoa in burfi preparation was more acceptable and desirable.
... Khoya is basically partially dehydrated value added product of milk, which contains good quantity of proteins, fats, bone forming minerals and lactose Agarwal et al. [4]. ...
The Almora district in Uttarakhand is renowned for its roasted khoya, a processed milk product. Khoya is sourced from the rural areas surrounding Almora, and its production and marketing play a vital role in supporting the local economy. In light of this, a comprehensive study was conducted to assess and rank the challenges faced by khoya producers throughout the production and marketing processes.To conduct this study, various constraints were identified, and a sample of 200 khoya producers supplying their products to nearby markets was selected through a multistage sampling approach. These producers were personally interviewed to gather insights into their challenges. The study employed the Garrett ranking technique to determine the relative importance of these constraints in the khoya production and marketing context. The findings of the study revealed that in the production stage, the most significant challenges were a lack of knowledge concerning cattle disease symptoms with mean score of 58.16, high cost of feed for dairy animals, with mean score of 54.33. In the marketing stage, the primary constraints along with their mean scores included post-preparation losses (70.78), low prices obtained for khoya, (60.47) delayed payment (51.78), and ongoing storage issues (27.00). In light of these results, it is evident that there is an urgent need to improve veterinary services to address the issue of cattle disease symptoms, as well as to establish fair pricing mechanisms in the rural belts under consideration. These measures are essential to support and sustain the khoya industry and the livelihoods of the local producers.
... India is one of the leading producers of milk and significant amount of liquid milk is handled in unorganized sectors for preparation of dairy products such as soft cottage cheese, ghee, sweets, and curd (Aggarwal et al., 2018). Chhana, an Indian variant of soft cottage cheese prepared by heat-acid coagulation of milk, having a very short shelf life is used mostly as ingredient for manufacturing of sweets (Kumar et al., 2015). ...
... Experimental data of coliforms, cocci, Lactobacillus, and total plate counts on Chhana was collected for each trial with different combinations of temperature and storage conditions (with or without immersing in whey). Three primary models; three term logistic (Verhulst, 1977), modified Gompertz (Aggarwal et al., 2018;Zwietering et al., 1994), and Baranyi and Roberts model ( (Baranyi & Roberts, 1995)) were analysed. Maximum specific growth rate (μ max ) and lag time (λ) for each growth curve were fitted using the raw data and non-linear fitting function. ...
... These items are made from khoa/mawa, which is the base material for sweets like gulabjamun, kalajamun, burfi, kalakand, Milk Cake, Peda, Rabri, Khurchan, Basundi, Pantua, Kunda and Lalmohan. Bal Mithai, Phirni, Peda, Malaipoori, Lal Peda, Dharwad Peda, and Thirattupal are region-specific locally available sweets in various parts of India that people prefer for their distinct taste and texture (Aggarwal et al., 2018) [1] . Khoa is highly nutritious food having 90 per cent digestibility coefficient of proteins and 69 per cent biological value (Balasubramanian et al., 1955) [5] . ...
... These items are made from khoa/mawa, which is the base material for sweets like gulabjamun, kalajamun, burfi, kalakand, Milk Cake, Peda, Rabri, Khurchan, Basundi, Pantua, Kunda and Lalmohan. Bal Mithai, Phirni, Peda, Malaipoori, Lal Peda, Dharwad Peda, and Thirattupal are region-specific locally available sweets in various parts of India that people prefer for their distinct taste and texture (Aggarwal et al., 2018) [1] . Khoa is highly nutritious food having 90 per cent digestibility coefficient of proteins and 69 per cent biological value (Balasubramanian et al., 1955) [5] . ...
... The total fat content was determined by Gerber method (at sulphuric acid solution concentration 87%) describe in IS 1224 (part II) 1977. Protein content was estimated by the semi-micro kjeldahls method as modified by Arora et al. (1991) [1] . ...
The present study was conducted to evaluate the physico-chemical, sensory and textural characteristics of white (doodh) peda sourced from eight different cities in saurashtra region of Gujarat State. Average percentage of moisture, fat and protein of white (doodh) peda were; 17.56±1.62, 18.58±2.23, 12.72±1.37 respectively. Average sensory score (max. 9) of Color & Appearance, Body & Texture, Sweetness, Flavour and Overall acceptability of white(doodh) peda were 8.10±0.19, 7.99±0.30, 7.94±0.37, 8.03±0.25, 8.07±0.19 respectively. Average values of Lightness (L*), redness (a*), and yellowness (b*) of white(doodh) peda were 73.17±4.29,-2.41±0.50, 20.92±1.30 respectively. Average values of C*, WI, BI and YI white (doodh) were 21.06, 65.89, 30.24, 40.84 respectively. Average value of Hardness (g), Adhesiveness (g.sec), Springiness, Cohesiveness, Gumminess (g), Chewiness (g) and Resilience of white (doodh) peda were 3023±545,-8.53±4.45, 0.17±0.02, 0.16±0.02, 480.68±91.30, 81.25±23.75, 0.039±0.001 respectively.
... RO has also been exploited for continuous production of satisfactory quality khoa by concentrating milk to 30% TS and its subsequent feeding to scraped surface heat exchangers (SSHE) for further desired concentration which resulted in a net saving of 335-430 kcal energy per kg milk. As per Aggarwal et al. (2018), concentration of one kg milk to 65% TS using initial RO concentration needs only 20 kcal energy however, 136 kcal is required for its concentration in open pan boiling to similar TS level. Rizvi et al. (1987) produced Khoa powder from RO retentate (20% TS) that was heated (144-150°C in SSHE) and cooled to 83°C prior to roller drying. ...
The Indian dairy industry is highly diversified in terms of milk production, collection, processing and waste disposal. Membrane processing allows dairy sector to manufacture high quality nutritive dairy products at lower costs with minimum water use and product losses. Compared to prevailing traditional methods of milk concentration, reverse osmosis (RO) is still evolving, finding newer applications in dairy processing because of its potential benefits. A brief overview of RO, membranes, process variables, fouling, merits and demerits along with potential suppliers and membrane utilizing dairy plants in India are systematically presented in this review. Different applications of RO in dairy industry including concentration of liquid dairy streams, further utilization of RO retentate in formulation of ice-cream, dahi, traditional Indian dairy products, cheese and dried powders is also included. RO can play a prominent role in Indian dairy sector for simplifying the process automation, product diversification and efficient waste utilization.
The present study aimed to investigate the mass transfer phenomena during vacuum impregnation of Gulabjamun, specifically the migration of moisture into and fat from the product as well as sugar uptake by the product during soaking at varying levels of soaking syrup concentration (40, 50, and 60°Brix) and soaking time (2, 4, and 6 min). To describe these mass transport phenomena, mathematical models were developed using the one-dimensional transient mass diffusion equation and Crank’s equation. The moisture transfer coefficient was found to decrease with an increase in syrup concentration, i.e., 1.075 × 10–04, 8.729 × 10–05, and 5.097 × 10–05 m/s at syrup concentrations of 40, 50, and 60°Brix, respectively. Conversely, the fat transfer coefficient was observed to increase linearly with syrup concentration from 1.143 to 1.595 × 10–04 m/s, and the sugar transfer coefficient increased with an increase in syrup concentration from 3.179 to 5.257 × 10–05 m/s. The study established that the vacuum process significantly accelerated the mass transport of all evaluated entities. The models were validated at 55°Brix for 5 min at ambient temperature (30 °C) and found to provide an excellent fit to the experimental data.
In this investigation, the shelf life of Peda incorporated with flaxseed powder as was carried out to assess the keeping quality. The control sample (T0) of peda was formulated with cow milk Peda (4.0% milk fat) with 30% sugar by weight of khoa and experimental peda (FP1, FP2, FP3) also formulated by using khoa and flaxseed powder in different combination with incorporation of 2.0, 2.5 and 2.5% flaxseed, respectively. From the sensory evaluation experimental peda FP1 was optimized by 9-point hedonic scale. The shelf life study was conducted of experimental FP1peda sample with respected to control T0 peda sample for every 0, 3, 6, 9, 12 and 15 days at room and refrigeration temperature. From the sensory evaluation which include aroma and taste, colour and appreance and body and texture, it was revealed that all the score was gradually decreased upto 9 days and 15 days at room temperature and refrigeration temperature, respectively. The Microbial studied revealed that SPC was found to be increased whereas there was no coliform was found during the study. The yeast and mold was detected from 9 th day at room temperature and refrigeration respectively.
Thabdi (brown) and Kesar (yellow) peda are popular milk-based sweet in Saurashtra region of Gujarat state. The present studies were conducted to evaluate the physico-chemical, sensory, colour and textural characteristics of thabdi and kesar peda collected from eight different cities in Saurashtra region. Average percentage (mean±sd) of moisture, fat, protein, ash and total carbohydrate of thabdi and kesar peda were evaluated 14.80±1.57, 21.46±1.74, 14.29±1.28, 2.54±0.04, 47.21±2.35 and 15.91±1.23, 23.44±2.67, 14.54±2.00, 2.73±0.06, 43.39±1.99 respectively. In sensory attributes likes, Color & Appearance, Body & Texture, Sweetness, Flavour and Overall acceptability of thabdi and kesar peda were evaluated 8.22±0.28, 8.18±0.40, 8.09±0.39, 8.16±0.39, 8.19±0.31 and 7.93±0.35, 8.09±0.37, 7.84±0.36, 7.97±0.45, 7.94±0.35 respectively in 9-point hedonic scale. In average values of colour values and its indexes likes Lightness (L*), redness (a*), yellowness (b*), Chroma (C*), whiteness index (WI), Browning index (BI) and Yellowing index (YI) of thabdi and kesar peda were estimated 37.74±4.88, 9.12±1.21, 13.56±2.47, 16.35, 35.63, 61.50, 51.33 and 61.44±2.44, 12.87±3.86, 35.50±1.47, 37.92, 46.03, 97.81, 82.55 respectively. In texture properties viz., Hardness (g), Adhesiveness (g.sec), Springiness, Cohesiveness, Gumminess (g), Chewiness (g) and Resilience of thabdi, and kesar peda were obtained 2583±489, -6.44±1.92, 0.21±0.04, 0.12±0.02, 312.94±58.47, 65.01±8.05, 0.036±0.001 and 3317±384, -9.56±4.18, 0.17±0.02, 0.15±0.01, 462.56±36.21, 74.40±8.97, 0.039±0.004 respectively.
