Journal Press India®
Development of a Process and Standardization of Parameters for the Manufacture of Kheer
Vol 6 , Issue 1 , January - March 2018 | Pages: 27-30 | Research Paper
Received: January 02, 2018 | Revised: February 20, 2018 | Accepted: February 28, 2018 | Published Online: March 15, 2018
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Kheer is a cereal based Traditional Indian Dairy Product. It is very popular all over the India. The processing or manufacturing of the kheer in different region is done by different method and the ingredients used in the kheer having different proportions. The present investigation deal with the standardization of the methodology for processing of the kheer and selection of different types of ingredients used in kheer at different level. The parameters were standardized based on sensory evaluation of kheer based on 9 point hedonic scale by panel of judges. Basmati with long grain gave proper cooking, consistency as well as aesthetic as compared to Gujarat-17. The standardized pasteurized milk, 2 times concentration of milk, level of rice at 7% of concentrated milk, pre-cooking of rice at 90°C for 10 min and 12% level of sugar were finalized for manufacture of kheer.
Keywords
Kheer, Process Development, Standardization of the parameters etc.
- De S. Outlines of Dairy Technology, 2nd Edn. Oxford University Press, New Delhi, 1991, 385.
- De S. Studies on method of preparation and Preservation of kheer. Indian J. Dairy Sci., 29(4), 1976, 316-318.
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