Vol. 7, Issue 8 (2018)
Development and quality assessment of kalakand prepared by using buffalo milk blended with coconut milk and sapota
Gaurav Verma, Shanker Suwan Singh, Rajan Singh and Abhishek Singh
Kalakand is one of the major heat desiccated indigenous milk product, which is gaining more popularity in modern societies of the developing countries. It contains milk solids in a fourfold concentration, its food and nutritive value is very high. Coconut and Sapota are tropical fruits with good anti-carcinogenic and anti-diabetic properties. The basic aim of study was to find out the quality parameters of Kalakand prepared by addition of Coconut milk and Sapota at different level of concentration (i.e. T0, T1, T2 and T3) using buffalo milk. The concentration of Coconut milk and Sapota in experimental samples were 15% & 5% for treatment T1; 10% & 10% for treatment T2 and 5% & 15% for treatment T3 respectively. While control sample T0 was prepared from 100% of buffalo milk. The concentration of sugar was 6% which was constant for all the treatments. The data collected on different aspects were tabulated and analysed statistically using the methods of analysis of variance and critical difference. Physicochemical analysis (protein, fat, total solids, moisture, ash, acidity and carbohydrate) was done for estimating its nutritional content and organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were judged by panel on 9 point hedonic scale. Overall acceptability score for treatments T0, T1, T2 and T3 were 7.5, 8.0, 8.4 and 8.9 respectively. The cost of production of final product for treatments T0, T1, T2 and T3 were 209, 222.57, 221.95 and 218 Rs. / Kg respectively. According to the analysis, treatment T1 with 15% Coconut milk and 5% Sapota was found to be the best among all. Thus, product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T1>T2>T3>T0.
How to cite this article:
Gaurav Verma, Shanker Suwan Singh, Rajan Singh and Abhishek Singh. Development and quality assessment of kalakand prepared by using buffalo milk blended with coconut milk and sapota. 2018; 7(8): 52-56.