Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)

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dc.contributor.authorAlok Jha
dc.contributor.authorPatel, A.A.
dc.contributor.authorGopal, T.K.S.
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2018-01-10T09:37:29Z
dc.date.available2018-01-10T09:37:29Z
dc.date.issued2014
dc.description.abstractKheer, a traditional milk product of South East Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large-scale production due to its poor shelf life. Shelf-life was improved by development of a process based on in-pouch thermal processing employing a rotary retort. Product development included optimization of rice-to-milk solids ratio (0.18–0.52) and total milk solids levels (16–26 %) to simulate the conventional product in taste, appearance and textural attributes. Various Fo values (12.4–14.8) were examined with regard to product quality. While the TBA value tended to increase (0.073–0.081) the reflectance value (35.3–43.4) declined with increasing Fo. The pH of the product (6.04–6.10) showed a slight tendency to increase with Fo. Sensorily, the product was found to be acceptable for a period of 150 days at 37 °C.en_US
dc.identifier.citationJ. Food Sci. Technol. 51(10) : 2560-2567en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3317
dc.language.isoenen_US
dc.subjectIn-pouch processed kheeren_US
dc.subjectRotary retorten_US
dc.subjectTBAvalueen_US
dc.subjectFo valueen_US
dc.subjectRice-to-milk solids ratioen_US
dc.titleHeat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)en_US
dc.typeArticleen_US
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