Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa)

Sagar M. Patel; Ravi P. Patel; Bhavbhuti Mehta; Amit Kumar Jain

doi:10.31015/jaefs.2023.1.1

EN

Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa)

Abstract

The present study was carried out in two phases. In phase one optimization for the stage, form and rate of the addition of cardamom to control lipolysis was carried out. The prepared khoa was packed in polypropylene (PP) containers and stored at 7±1°C and/or 15±1°C. During storage, khoa samples were evaluated at an interval of 48 hours for acceptability by sensory analysis and monitored for lipolytic changes in terms of free fatty acids (FFA) content. Based on the highest sensory acceptability and ability to control lipolysis, that stage, form and rate of addition of cardamom were selected. khoa prepared by adding fine particles of cardamom in milk at the rate of 0.3 per cent significantly control the lipolysis and maintain the flavour when stored at 7±1°C and/or 15±1°C in PP containers. In the phase two, the selected method of addition of cardamom has been used in the preparation of khoa and evaluated for chemical and sensory characteristics of khoa. The chemical characteristics, rheological properties as well as sensory evaluation of control and cardamom treated fresh samples of khoa were statistically non-significant.

Keywords

heat desiccated milk product, Khoa, Cardamom, Lipolysis, Free fatty acid

References

Amchova, P., Kotolova, H., & Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914-922.
Anurag, C. R., Khatkar, S. K., & Bhaskar, D. (2017). Effect of temperature on physico-chemical and sensory attributes of bottle gourd burfi. Indian Journal of Dairy Science, 70(4), 391-397.
Badola, R., Panjagari, N. R., Singh, R. R. B., Singh, A. K., & Prasad, W. G. (2018). Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection. Journal of Food Science and Technology, 55(12), 4802-4810.
Bhatt, A. R. (2012). Evaluation of extracts from selected spices to extend shelf life of paneer. Master Thesis, Anand Agricultural University, Anand.
BIS (1980). Indian standard specification for khoa. Bureau of Indian Standards, New Delhi.
BIS (1983). Hand book of Food Analysis (Part XI-1981). Dairy products. Bureau of Indian Standards, New Delhi.
Choudhary, S., Arora, S., Kumari, A., Narwal, V., & Singh, A. K. (2019). Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage. Journal of Food Science and Technology, 56(3), 1302-1315.
Chougule, V. M., Pawar, B. K., & Choudhari, D. M. (2014). Sensory quality of Basundi prepared by using cardamom and saffron. Research Journal of Animal Husbandry and Dairy Science, 5(1), 14-16. URL Link: http://www.researchjournal.co.in/online/RJAHDS/RJAHDS%205(1)/5_14-16_A.pdf
Dastur, N. N., & Lakhani, A. G. (1971). Chemical composition of khoa. Indian Journal of Dairy Science, 24(4), 223-224. URL Link:https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=Dastur%2C+N.+N.%2C+%26+Lakhani%2C+A.+G.+%281971%29.&btnG=
De, S. (2004). Outlines of Dairy Technology. 19th ed., Oxford publishing company, New Delhi.

Deeth, H. C. (2011). Lipolysis and Hydrolytic Rancidity. Encyclopedia of Dairy Sciences, 2, 721-726. URL Link: https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=Deeth%2C+H.+C.+%282011%29.+Lipolysis+and+Hydrolytic+Rancidity.&btnG=
Deeth, H. C., Fitz-Gerald, C. H., & Wood, A. F. (1975). A convenient method for determining the extent of lipolysis. Australian Journal of Dairy Technology, 30, 109-111. URL Link: https://www.researchgate.net/profile/Hilton_Deeth/publication/284678266_A_convenient_method_for_determining_the_extent_of_lipolysis_in_milk/links/5659453308aeafc2aac36578.pdf
Desale, R. J., & More K. D. (2017). Shelf life studies of basundi prepared by using herbal preservatives. Trends in Biosciences, 10(48), 9628-9632. URL Link: http://trendsinbiosciencesjournal.com/upload/21-9496_(R_J__Desale).pdf
Dodeja, A. K., & Deep, A. (2012). Mechanized manufacture of danedar khoa using three stage SSHE. Indian Journal of Dairy Science, 65(4), 274-278. URL Link: https://pdfs.semanticscholar.org/6094/2d44a8cf3ffcd83b58b3d9c2e2707f8d2285.pdf?_ga=2.46753383.1167197456.1599483635-852418184.1568555568
Eresam, K. K., Pinto, S., & Aparnathi, K. D. (2015). Concise and informative title: evaluation of selected spices in extending shelf life of paneer. Journal of Food Science and Technology, 52(4), 2043-2052. URL Link: https://link.springer.com/content/pdf/10.1007/s13197-013-1226-1.pdf
Eresam, K. K. (2009). Evaluation of the selected spices for extending the shelf life of paneer. Master Thesis, Anand Agricultural University, Anand.
FSSAI (2017). Food Safety and Standards Authority of India. Ministry of health and family welfare. Government of India.
Gaikwad, S. M., & Hembade, A. S. (2012). Effect of storage temperature on microbiological quality of standardized cow milk Ujani basundi. International Journal of Dairy Science, 7(2), 34-42.
Gawde, A. M. (2005). Shelf life studies of Kalakand. Doctoral Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri.
Gothwal, P. P., & Bhavadasan, M. K. (1992). Studies on the browning characteristics in dairy products. Indian Journal of Dairy Science, 45(3), 146-151.
Gupta, R., Upadhyay, P. K., & Singh, V. (2011). Effect of sugar and cardamom on the quality and shelf-life of Kachchagola sandesh. Research Journal of Animal Husbandry and Dairy Science, 2(1&2), 43-46.
Haas, E. M. (1999). Feed your family safely. In: Staying healthy shopper's guide. Celestial Arts, Berkeley.
Horwitz, W. (1980). Dairy products. In Official Methods of Analysis. 13th ed., Benjamin Franklin Station, Washington, D.C, 186-219.
Jadav, K. D., & Mehta, B. M. (2018). Cardamom: Chemistry, medicinal properties, applications in dairy and food industry: A review. Research & Reviews: Journal of Dairy Science and Technology, 7(3), 9-19.
Jain, V., Rasane, P., Jha, A., Sharma, N., & Gautam, A. (2015). Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties. Journal of Food Science and Technology, 52(7), 4090-4101.
Kashyap, N. (2007). Shelf life extension of khoa at village level. Doctoral Thesis, Indira Gandhi Krishi Vishwavidyalaya, Raipur.
Khatkar, A. B., Ray, A., & Kaur, A. (2017). Studies on shelf life extension of paneer with the addition of plant essential oil and different packaging materials. International Journal of Current Microbiology Application Science, 6(9), 376-389.
Kober, A. K. M. H., Islam, M. N., & Amin, M. R. (2003). Effects of cardamom on shelf life of sandesh (milk sweet) at room temperature. Bangladesh Veterinarian, 20(1), 64-71.
Kumar, G., & Srinivasan, M. R. (1982). Effect of packaging and storage on the sensory characteristics of khoa samples. Indian Journal of Dairy Science, 35(2), 132-137.
Kumar, K. S. (2013). Utilisation of concentrated and lactose hydrolysed whey in the preparation of khoa. Doctoral Thesis, National Dairy Research Institute, Karnal.
Kumari, R., Shrivastava, S. L., & Mishra, H. N. (2012). Optimization of khoa and tikhur mix preparation of khoa-jalebi sweet. Open Access Scientific Reports, 1(10), 1-4.
Ladkani, B. G., & Mulay, C. A. (1974). Feasibility of using Gerber fat test for the rapid estimation of fat in khoa. Journal of Food Science and Technology, 11, 29-31.
Narwade, S. G. (2003). Effect of processing and compositional variables on the quality of pedha. Doctoral Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri.
Patil, G. R., Patel, A. A., Garg, F. C., Rajorhia, G. S., & Gupta, S. K. (1990). Interrelationship between sensory and instrumental data on texture of khoa. Journal of Food Science and Technology, 27(3), 167-170.
Patil, V. P. (2018). Preparation of mango herbal quarg type cheese. Master Thesis, Mahatma Phule Krishi Vidaypeeth, Rahuri.
Prasad, W., Khamrui, K., Mandal, S., & Badola, R. (2017). Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). Journal of Food Science and Technology, 54(12), 3802-3809.
Prasad, W., Khamrui, K., Mandal, S., & Badola, R. (2018). Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA. International Journal of Dairy Technology, 71(3), 810-819. URL Link: https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.12512
Ratiba, B. A., Wedad, A. M., Mohamed, O., & El-Aziz, H. A. (2006). Effect of cardamom, thyme and clove powder on the composition and quality of white soft cheese made from goat's milk. Assiut Journal of Agricultural Science, 37(4), 139-157. URL Link: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.628.9838&rep=rep1&type=pdf
Rudreshappa, K. G., & De, S. (1971). Studies on preservation of khoa. Journal of Food Science & Technology, 8, 50-52.
Sai, P. B. (1981). Physico-chemical changes in the major milk constituents during manufacture of khoa from lactose hydrolysed buffalo milk. Master Thesis, Anand Agricultural University, Anand.
Sawhney, I. K., Patil, G. R., Kumar, B., & Rao, K. J. (1994). Evaluation of glycerol as a water activity modifier in Khoa. Journal of Food Science and Technology, 31(3), 252-254.
Sen, D. C., & Rajorhia, G. S. (1996). Efficiency of cardamom as natural preservative for sandesh. Indian Journal of Dairy Science, 49, 433-440.
Sharma, P. (1999). Enhancing the shelf life of khoa. Master Thesis, Gujarat Agriculture University, Anand.
Sivakumar, G. M., Dhanalakshmi, B., Nareshkumar, C., & Pugazhenthi, T. R. (2014). Antioxidant activity of herbal extract on khoa. Indian Journal of Veterinary and Animal Sciences Research, 43(6), 445-451.

Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Sagar M. Patel This is me
0000-0002-5968-4887
India

Ravi P. Patel This is me
0000-0002-2493-5113
India

Bhavbhuti Mehta ^*
0000-0002-9757-6609
India

Amit Kumar Jain This is me
0000-0002-9255-6537
India

Publication Date

March 27, 2023

Submission Date

August 22, 2022

Acceptance Date

October 12, 2022

Published in Issue

Year 2023 Volume: 7 Number: 1

DOI

https://doi.org/10.31015/jaefs.2023.1.1

IZ

https://izlik.org/JA27XJ53MF

APA

Patel, S. M., Patel, R. P., Mehta, B., & Jain, A. K. (2023). Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa). International Journal of Agriculture Environment and Food Sciences, 7(1), 1-10. https://doi.org/10.31015/jaefs.2023.1.1

AMA

1.Patel SM, Patel RP, Mehta B, Jain AK. Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa). int. j. agric. environ. food sci. 2023;7(1):1-10. doi:10.31015/jaefs.2023.1.1

Chicago

Patel, Sagar M., Ravi P. Patel, Bhavbhuti Mehta, and Amit Kumar Jain. 2023. “Evaluating the Effect of Cardamom on Lipolysis in Heat Desiccated Milk Product (khoa)”. International Journal of Agriculture Environment and Food Sciences 7 (1): 1-10. https://doi.org/10.31015/jaefs.2023.1.1.

EndNote

Patel SM, Patel RP, Mehta B, Jain AK (March 1, 2023) Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa). International Journal of Agriculture Environment and Food Sciences 7 1 1–10.

IEEE

[1]S. M. Patel, R. P. Patel, B. Mehta, and A. K. Jain, “Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa)”, int. j. agric. environ. food sci., vol. 7, no. 1, pp. 1–10, Mar. 2023, doi: 10.31015/jaefs.2023.1.1.

ISNAD

Patel, Sagar M. - Patel, Ravi P. - Mehta, Bhavbhuti - Jain, Amit Kumar. “Evaluating the Effect of Cardamom on Lipolysis in Heat Desiccated Milk Product (khoa)”. International Journal of Agriculture Environment and Food Sciences 7/1 (March 1, 2023): 1-10. https://doi.org/10.31015/jaefs.2023.1.1.

JAMA

1.Patel SM, Patel RP, Mehta B, Jain AK. Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa). int. j. agric. environ. food sci. 2023;7:1–10.

MLA

Patel, Sagar M., et al. “Evaluating the Effect of Cardamom on Lipolysis in Heat Desiccated Milk Product (khoa)”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 1, Mar. 2023, pp. 1-10, doi:10.31015/jaefs.2023.1.1.

Vancouver

1.Sagar M. Patel, Ravi P. Patel, Bhavbhuti Mehta, Amit Kumar Jain. Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa). int. j. agric. environ. food sci. 2023 Mar. 1;7(1):1-10. doi:10.31015/jaefs.2023.1.1

Cited By

Lipólisis de queso fresco y quesos madurados: factores que afectan y consecuencias

AlfaPublicaciones

https://doi.org/10.33262/ap.v5i1.327

Abstracting & Indexing Services

Google Scholar | Crossref DOI Registry

All content published in this journal is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0).
Authors retain copyright of their work and grant the journal a non-exclusive right to publish, reproduce, and distribute the articles within an open-access framework.

Web: dergipark.org.tr/jaefs E-mail: editorialoffice@jaefs.com Phone / WhatsApp: +90 850 309 59 27

Abstract

Evaluating the effect of cardamom on lipolysis in heat desiccated milk product (khoa)

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Lipólisis de queso fresco y quesos madurados: factores que afectan y consecuencias

Abstracting & Indexing Services

© International Journal of Agriculture, Environment and Food Sciences