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• W2559434053 abstract "Khoa, also known as Khoya, Mawa and khava is a Traditional Indian Dairy Product prepared by heat concentration of milk in open pan with continuous stirring. It is an important base material for the preparation of several indigenous Indian sweets such as Peda, Burfi and Kalakand. As there is no strict quality parameters prescribed for khoa, adulteration is a common practice. Deliberate addition of high levels of edible and nonedible non-milk fat appears to be more rampant. There is a paucity of information on the changes taking place in the milk constituents particularly milk fat during preparation and storage of milk products like khoa, burfi etc. In order to study the changes taking place in milk fat constants during conversion of milk into khoa and burfi and during their subsequent storage, milk fat was extracted with chloroform using soxhlet extraction method. Experiments were done in all the three seasons (Rainy, winter and summer). The study revealed that there are only very small changes, almost negligible, in the physicochemical constants of milk fat during preparation of khoa and burfi from raw milk (Cow and Buffalo) and also during their subsequent storage (khoa for 4 days and burfi for 5 and 10 days) at room temperature. However, free fatty acids content was found to increase during conversion of milk into khoa and burfi as well as during their storage. Simultaneously, market samples of khoa and burfi were also collected and their milk fat was extracted with chloroform using soxhlet extraction method and subsequently analyzed for various physico-chemical constants, as done for control samples to have a comparative study. The analysis of market samples of khoa and burfi revealed that out of total 12 samples of khoa and burfi, 6 samples do not meet the specification of physico-chemical constants of milk fat/ ghee/ butter oil/ and anhydrous milk fat/ anhydrous butter oil prescribed under FSSAI (FSSAI, 2011). Similarly, the analysis of pistachio fat collected from market pista burfi revealed that out of six samples, one sample failed to meet the spectral analysis and fatty acid profile of pure pistachio fat. Further, it was observed that the fatty acid profile of this particular sample matched with the fatty acid profile of groundnut oil. It may be concluded from the present study that as there are no significant changes occurring in physico-chemical constants and free fatty acid of milk fat during preparation of khoa and burfi from raw milk and also during their subsequent storage, therefore the results obtained in the present study can be used for formulating the compositional standards with special reference to milk fat so as to check the purity of milk fat. Such findings will be useful in ensuring the quality of the indigenous products like khoa and burfi to the consumers at large." @default.
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• W2559434053 date "2013-01-01" @default.
• W2559434053 modified "2023-09-24" @default.
• W2559434053 title "Studies on physico chemical constants of milk fat during preparation and storage of khoa and burfi" @default.
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