Physico-chemical properties of low-calories and low-sugar kalam
Santosh P Shinde, Balasaheb C Andhare and Jayashree D Shingare
The low-calories and low-sugar kalam was prepared by using maltodextrin, sugar and aspartame in suitable combination after optimization in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, VNMKV, Parbhani during the year 2016-17. The developed product was analyzed for sensory evaluation by serving the product to 100 consumers. The selections of consumers were done purposefully among diabetic, heart disease, obesity and normal consumers with considering their age profile. The formulation of buffalo milk with 3 per cent fat, 1 per cent maltodextrin (on the basis of milk) and 10 per cent sugar & 0.10 per cent aspartame (on the basis of khoa) were found suitable for preparation of low-calories and low-sugar kalam. The developed kalam samples were tasted for 100 consumers selected at randomly on the basis of age, sex and health groups. It is concluded that 55 consumers suffering from diabetic, heart diseases and obesity, 33 consumers liked the developed kalam extremely and liked very much. The composition profile of a food product determines its nutritional content, the physico-chemical attributes. Hence, compositional characteristics viz., moisture, fat, protein, total sugar, total solid and ash content of the low-calories and low-sugar kalam were determined.
How to cite this article:
Santosh P Shinde, Balasaheb C Andhare, Jayashree D Shingare. Physico-chemical properties of low-calories and low-sugar kalam. Pharma Innovation 2019;8(9):496-499.