Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS Rating: 5.03, Impact Factor: RJIF 5.98 | Free Publication Certificate
updates
NAAS Rating: 5.03 new
Vol. 4, Issue 10 (2015)

Effect of maltodextrin as fat replacer on physico chemical properties of low fat dietetic kalakand

Author(s):
J David
Abstract:
A study was conducted to use Maltodextrin as a fat replacer which being a carbohydrate, (very low in fat) is used for manufacturing dietetic kalakand. Three different levels of maltodextrin i.e. 1%, 2%, and 3% were used along with skim milk to manufacture kalakand. Skim milk and maltodextrin mixture were heated and partially coagulated by citric acid to get pat stage. Sugar @ 7% of milk is added along with Cardamom and Pista. The mixture was allowed to cool and set. It was cut and given shapes to get marketable kalakand. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, flavour and taste and overall acceptability) by trained panelist using 9 point hedonic scale. Physicochemical (fat%, total solids%, acidity%, moisture content and yield%) and microbiological analysis (SPC, yeast and moulds, coliform) analysis were done for estimating its nutritional content and safety. Based on the statistical analysis of data obtained from various parameters using different percentage of maltodextrin, experimental treatments were found superior to control as far as organoleptic attributes are concern.
Pages: 13-15  |  618 Views  8 Downloads
How to cite this article:
J David. Effect of maltodextrin as fat replacer on physico chemical properties of low fat dietetic kalakand. 2015; 4(10): 13-15.
Journals List Click Here Research Journals Research Journals
Call for book chapter