Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS RATING: 5.23, Impact Factor: RJIF 5.98 | Free Publication Certificate
updates
NAAS Rating: 5.23 new
Vol. 6, Issue 6 (2017)

Effect of different type of coagulant, fat level, kneading temperature, addition of semolina, cooking time, sugar syrup and their concentration for preparation of Balsahi from mixed milk

Author(s):
Saurabh Prakash, Upendra Singh, Rajni Kant, Sonia Kumari and Ramesh Chandra
Abstract:
Effect of different milk ratio (buffalo milk: cow milk), such as, 80:20 and 85:15 of mixed milk on quality of chhana and balsahi were studied. Higher dilution caused slight reduction in flavour scores and balls developed sponginess with a tendency to flatten during cooking in sugar syrup. The addition of semolina at 12.0 percent produced slight hard, less spongy and most acceptable balsahi samples from appearance stand point. Concentration of sugar syrup i.e. 70%, balsahi samples cooked in 70 percent sugar syrup were preferred most because of their light brown colour, round shape, pleasant flavour and free from any surface crakes. A minimum cooking time of 45 min was recommended for manufacturing good quality balsahi as samples obtained on cooking for 30 min secured minimum scores for each sensory attribute except for flavour. Recommended technology for the production of Balsahi from buffalo milk are as followed standardization of milk with 85 part buffalo milk and 15 part cow milk and its heating to temperature 100oC, with slow and continuous agitation at temperature around 85 0C, coagulation with 2.0 percent citric acid (pasteurized sour whey optional), draining, pressing for 15 min, grinding of chhana to a smooth paste, mixing of semolina (12.0% by weight of chhana) and cane sugar @8 percent of the weight of ground chhana, kneading to smooth paste, forming into round ball of 8.0 gram each and cooking in 70 percent sugar syrup for 45 min followed by soaking in 60.0 percent sugar syrup and packaging.
Pages: 182-188  |  736 Views  18 Downloads
How to cite this article:
Saurabh Prakash, Upendra Singh, Rajni Kant, Sonia Kumari, Ramesh Chandra. Effect of different type of coagulant, fat level, kneading temperature, addition of semolina, cooking time, sugar syrup and their concentration for preparation of Balsahi from mixed milk. Pharma Innovation 2017;6(6):182-188.
The Pharma Innovation Journal