The Indian Journal of Nutrition and Dietetics

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Development of Suitable Technology for Low Cost Dietetic Gulabjamun Prepared from Filled Milk Khoa


Affiliations
1 Department of Dairy Technology, College of Food & Dairy Technology, AAI-DU, Allahabad - 211 007, India
2 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007
3 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, India
     

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Khoa is a partially dehydrated, heat desiccated milk product and it is widely used as a base material for preparation of sweets like peda, burfi, gulabjamun, kalakand etc. The traditional dairy products have always occupied a place of prominence in Indian dietary system. It has been estimated that about 50-55 per cent of milk produced in India is being converted into a variety of traditional dairy products of which 7.0 per cent of milk is used for the manufacture of khoa, mostly in private and organized sectors.
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  • Development of Suitable Technology for Low Cost Dietetic Gulabjamun Prepared from Filled Milk Khoa

Abstract Views: 276  |  PDF Views: 0

Authors

Ramesh Chandra
Department of Dairy Technology, College of Food & Dairy Technology, AAI-DU, Allahabad - 211 007, India
Ranu Prasad
Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007
Vandana Tripathi
Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, India
Tanweer Alam
Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, India

Abstract


Khoa is a partially dehydrated, heat desiccated milk product and it is widely used as a base material for preparation of sweets like peda, burfi, gulabjamun, kalakand etc. The traditional dairy products have always occupied a place of prominence in Indian dietary system. It has been estimated that about 50-55 per cent of milk produced in India is being converted into a variety of traditional dairy products of which 7.0 per cent of milk is used for the manufacture of khoa, mostly in private and organized sectors.