The Indian Journal of Nutrition and Dietetics

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Enhancement of Shelf-Life of Kalakand with Food Additives


Affiliations
1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, India
     

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Kalakand is a milk sweet prepared by blending cane sugar with khoa-a heat desiccated milk product. It is characterized by grainy texture and caramelized flavour. Kalakand has a slightly longer shelf-life as compared to khoa owing to its sugar content. Addition of preservatives like potassium sorbate, nisin, sodium and potassium metabisulphite have been found to be useful in extending the shelf-life of khoa. Therefore, the present study was undertaken to investigate the effect of addition of nisin (PI) and potassium metabisulphite (P2) on the shelf-life of kalakand during storage,
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  • Enhancement of Shelf-Life of Kalakand with Food Additives

Abstract Views: 266  |  PDF Views: 0

Authors

P. K. Ghatak
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, India
K. Sarkar
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, India
S. Moulick
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, India
P. R. Ray
Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal, India

Abstract


Kalakand is a milk sweet prepared by blending cane sugar with khoa-a heat desiccated milk product. It is characterized by grainy texture and caramelized flavour. Kalakand has a slightly longer shelf-life as compared to khoa owing to its sugar content. Addition of preservatives like potassium sorbate, nisin, sodium and potassium metabisulphite have been found to be useful in extending the shelf-life of khoa. Therefore, the present study was undertaken to investigate the effect of addition of nisin (PI) and potassium metabisulphite (P2) on the shelf-life of kalakand during storage,