Physicochemical & Sensory evaluation for optimization of rabri made through milk flake formation system
Author(s):
Arvind Kumawat, Prashant Minz and Kavita Kumari Solanki
Abstract:
Rabri is partially concentrated and sweetened milk product containing several layers of clotted cream (Malai). Traditionally, it is prepared by simmering of whole milk for a prolonged period and adding sugar after attaining the desired concentrations. In the present study, rabri is produced through milk flake formation system and their physicochemical & sensorial properties were studied. Fixed parameters were steam pressure (1.5 kg/cm2), scraper speed (130 rpm) and milk flow rate (400 l/h). The developed system was evaluated, and the variable parameters were the type of milk (buffalo milk and cow milk) and initial total solids of concentrated milk (18, 22, 26 and 30%). The responses for this study were color properties (L*, a*, b*), whitening index and sensory evaluation (flavor, color & texture). It was observed that there was a significant resemblance (p>0.05) in flavor, color, and texture. Buffalo milk at 26% total solids (T.S.) was found as an optimized parameter based on numerical optimization.
How to cite this article:
Arvind Kumawat, Prashant Minz, Kavita Kumari Solanki. Physicochemical & Sensory evaluation for optimization of rabri made through milk flake formation system. Pharma Innovation 2023;12(2):2529-2535.