Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS RATING: 5.23, Impact Factor: RJIF 5.98 | Free Publication Certificate
NAAS Rating: 5.23 new

Vol. 8, Issue 12 (2019)

Studies on development of milk powder based instant kheer-mix

Seema Vashistha, Apoorva Argade, CM Kapoor and SS Ahlawat
Kheer is a traditional Indian desserts cooked mixture of partially concentrated milk, sugar and rice. Such products have a very limited shelf life and hard to commercially marketed. This study was conducted with an objective to develop instant kheer-mix, because several traditional snack foods offering convenience to fast food industry. Different combination levels of whole milk powder (WMP) and skim milk (SMP) powder (50 to 65%), sugar (25 to 35%) and uniform broken (1mm) basmati rice (10 to 15%) were tried for development of instant kheer-mix. The products were conventionally cooked and selected on the bases of sensory evaluation. The selected products were further evaluated for proximate composition. WMP (57.5%) based reconstituted kheer with sugar (30%) and rice (12.5%), and SMP (52.5%) with sugar (35%) and rice (12.5%) were highly acceptable by the panelists. Kheer-mix based on WMP showed significantly higher fat and protein content with lower carbohydrates than SMP based kheer-mix. It is concluded that SMP (52.5%) based kheer-mix with 35% sugar and 12.5% rice is recommended for consumers preferring low fat diets.
Pages: 61-64  |  746 Views  60 Downloads

The Pharma Innovation Journal
How to cite this article:
Seema Vashistha, Apoorva Argade, CM Kapoor, SS Ahlawat. Studies on development of milk powder based instant kheer-mix. Pharma Innovation 2019;8(12):61-64.
Important Publications Links
The Pharma Innovation Journal

The Pharma Innovation Journal

Call for book chapter
The Pharma Innovation Journal