Author(s): Rishabh Sharma, Jaydipsinh B Raol, Manisha Singodia, Sanjeev Kumar, Sonam Kumari, Sumit Mehta and Lokesh Tak

Abstract: India had emerged as the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. For achieving uniform quality for the manufacture of these products on largescale, mechanization in production, standardization of process and processing conditions are inevitable. The performance of the mechanized steam jacketed kettle used in experiment was evaluated at different scraper speeds (S1=15 rpm, S2=20 rpm, S3=25 rpm) and operating steam pressures (P1=1.0 kg/cm2, P2=1.5 kg/cm2, P3=2.0 kg/cm2) by adopting optimum process of the product. The average chemical composition of the optimized Mathura Peda manufactured in mechanized jacketed kettle was 14.37% moisture content, 13.38% protein, 27.58% fat, 42.02% carbohydrate and 2.65% ash. The texture profile of optimized Mathura Peda was 45.53 N hardness, 0.0805 cohesiveness, 1.82 N mm adhesiveness, 5.62 N mm chewiness and 3.61 N gumminess.

Pages: 188-193 | Views: 54 | Downloads: 6

Download Full Article: Click Here