Development of a process for manufacture of long‐life dairy dessert kheer and its physicochemical properties

Kheer, a traditional milk product of South‐east Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large‐scale production owing to its poor shelf‐life. Shelf‐life was improved by developing a process based on in‐pouch thermal processing employing a rotary retort. Pro...

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Bibliographic Details
Published in:International journal of dairy technology 2011-11, Vol.64 (4), p.591-597
Main Authors: JHA, ALOK, PATEL, ASHOK A, GOPAL, TERALANDUR K S, NAGARAJARAO, RAVISHANKAR C
Format: Article
Language:English
Subjects:
acid value
Biological and medical sciences
Cereal and baking product industries
concentrated milk
Dairy products
desserts
Food industries
Food processing industry
Fundamental and applied biological sciences. Psychology
Long-life kheer
manufacturing
Milk
Milk and cheese industries. Ice creams
physicochemical properties
Product development
product quality
Production methods
rice
Rice/milk solids ratio
Rotary retort
Studies
taste
thiobarbituric acid
Thiobarbituric acid value
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Summary:Kheer, a traditional milk product of South‐east Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large‐scale production owing to its poor shelf‐life. Shelf‐life was improved by developing a process based on in‐pouch thermal processing employing a rotary retort. Product development included optimisation of rice/milk solids ratio (0.18–0.52) and total milk solids levels (16–26%) to simulate the conventional product in taste, appearance and textural attributes. Various process lethality values (Fo = 12.4–14.8) were examined with regard to product quality. While the thiobarbituric acid value tended to increase (0.073–0.081), the reflectance value (35.3–43.4) declined with increasing Fo. The pH of the product (6.04–6.10) showed a slight tendency to increase with Fo. Sensorily, the product was found to be acceptable for a period of 150 days at 37°C.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2011.00713.x