H. Lalawmpuii, Geeta Chauhan, Sanjod K. Mendiratta, Tarun Pal Singh, Bhanu Pratap Singh, Dhananjay Kumar and Rohit Kumar Jaiswal
The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.
Abstract
Purpose
The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.
Design/methodology/approach
Milk “coagulum” rings were prepared from milk coagulum. Milk at four different level of milk fat (0.1, 1.5, 3 and 4.5 percent) were used to obtain milk coagulum of four different fat level for preparing milk “coagulum” rings. Unripe banana powder (UPB) and banana peel powder (BPP) were incorporated at three different levels separately. The incorporation levels were also optimized to be 11 percent for UPB and 6 percent for BPP on the basis of sensory evaluation.
Findings
The yield, ash, moisture and total dietary fiber content of products with optimized level of UPB and BPP were significantly higher as compared to control while the protein and fat contents were lower. Incorporation of extenders resulted in a significant reduction in the color value of the treated products. The water activity was highest for T2 and lowest for control at the end of 42 days. TBARS as lipid oxidation parameter was highest for control and the microbial count was comparable in T1 and T2 where as it was higher in control. The sensory scores of the control was higher than the two treated products during the entire storage period.
Originality/value
The shelf stable RTE milk coagulum-based snack using 1.5 percent fat can provide a nutritious, palatable and healthy product to the consumers.