International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (74) Last page : (77)
Article doi: http://dx.doi.org/10.18782/2320-7051.2944
Study On Quantifying and Correlating the Texture Profile of a Chocolate Based Khoa Confection with Its Moisture Content during Storage
S. P. Lokhande1*, M. Waseem2, R. P. Datir1, A. V. Dhotre2, P. G. Wasnik2 and N. M. Khodwe2
1Research Scholar, 2Asst. Professor
College of Dairy Technology, Warud (Pusad), MAFSU, Nagpur, Maharashtra, India
*Corresponding Author E-mail: lokhandesnehal16@gmail.com
Received: 3.05.2017 | Revised: 7.06.2017 | Accepted: 14.06.2017
ABSTRACT
The present study was undertaken to study the effect of storage temperature on the textural properties of market samples of Rajmalai and to investigate the significance of the effect of ambient (fluctuating) versus steady storage temperature conditions on the textural properties of products. Ambient storage in the glass shelves or jar is the most common and preferred method of storage by sweet vendors in India. So the market samples of product were procured and stored at designated temperature conditions, 5 ± 1oC, 80± 5% RH) incubator at (18 ± 1oC, 55± 5% RH) and (30 ±1oC, 55± 5% RH), and at ambient condition (18 – 30oC, 70 ± 5%RH) for different time periods, i.e. up to the acceptability of products ( designated shelf life as per manufacturer norms) and analysed for change in textural properties.
Key word: Rajmalai, Textural Properties, Confection products.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Lokhande, S.P., Waseem, M., Datir, R.P., Dhotre, A.V., Wasnik, P.G. and Khodwe, N.M., Study On Quantifying and Correlating the Texture Profile of a Chocolate Based Khoa Confection with Its Moisture Content during Storage, Int. J. Pure App. Biosci.5(5): 74-77 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2944
