Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Optimization of the Proximate Ingredients of Rabri-An Energy Rich Traditional Indian Dairy Product Based on Sensorial Analysis


Affiliations
1 Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), India
2 Indian Institute of Packaging, Delhi, India
3 Jamia Hamdard, Hamdard Nagar, Delhi, India
     

   Subscribe/Renew Journal


In this study, the effect of milk on the proximate composition of Rabri was done using three samples of milk obtained from cow, buffalo and mixed milks from both (50:50) and the Rabri samples were evaluated for their nutritional ingredients. The quality of Rabri produced from buffalo milk was found to be superior to Rabri produced from cow milk and their mixture. The composition of Rabri (from buffalo milk with 6 % added sugar) was 34.49 per cent moisture, 20.33 per cent fat, 9.87 per cent protein, 30.93 per cent Lactose/sucrose, 2.14 per cent ash and 63.27 per cent total solids. The sensory evaluation of Rabri revealed that the average overall acceptability score for Rabri prepared from buffalo milk was highest (7.79) (on a 9-point hedonic scale) followed by mixed milk (7.71) with the least value obtained from cow milk (7.57).

Keywords

Rabri, Sensory Evaluation, Proximate Analysis, Nutritional Constituents.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Technology of Indian milk products. A Dairy Indian Publication, Delhi, India, pp. 125-126.

  • A.O.A.C (2000). 17th Ed., Official methods 920.184. Sucrose in honey. In: I.S.I Handbook of food analysis (Part-II). Association of Official Analytical Chemists, Inc. Washington, D.C., U.S.A.

  • Chatterjee, J.K., Sarkar, S. and Biswas, G. (1994). Quality characteristics of some marketed indigenous milk products major constituents and mineral composition of Rabri. J. Food Sci. Technol., 31 (5) : 426-427.

  • Chauhan, A.S., Singh, S.P., Singh, K.V. and Singh, S.J. (2014a). Effect of different types of milk on shelf- life and microbial quality of Rabri . Indian J. Sci. Technol., 7(8): 1039-1042.

  • Chauhan, A.S., Yadav, M.P.S. and Gupta, M. (2014b). Effect of milk and sugar on physico-chemical qualities ofRabri. Environ. & Ecol., 32 (4) : 1404-1406.

  • Chopde, S., Kumar, B., Minz, P.S. and Sawale, P. (2013). Feasibility study for mechanized production of Rabri. Asian J. Dairy Food Res., 32(1): 30-34.

  • Gayen, D. and Pal, D. (1991a). Sensory, chemical and microbiological qualities of dahi and Karnal market samples of Rabri. Indian J. Dairy Sci., 44(1): 80-83.

  • Gayen, D. and Pal, D. (1991b). Studies on the manufacture and storage of Rabri. Indian J. Dairy Sci., 44(1): 84-88.

  • IS 1224 (Part-II) (1997). Estimation of fat by Gerber method by using cheese butyrometer. Indian standard institution Manak Bhawan, NEW DELHI, INDIA.

  • IS SP 18 (1981).Hand book of analysis. Part XI Dairy Products. Indian Standards Institute, NEW DELHI, INDIA.

  • Karthikeyan, N. and Pandiyan, C. (2013). Microbial quality of Khoa and Khoa based milk sweets from different sources. Int. Food Res. J., 20 (3): 1443-1447.

  • Khaskheli, M., Jamali, A., Arain, M.A., Nizamani, A.H., Soomro, A.H. and Arain, H.H. (2008). Chemical and sensory quality of indigenous milk based product ‘Rabri ’. Pak. J. Nutr., 7(1): 133-136.

  • Nawajeevan, B. and Rao, J. K. (2005). Physicochemical changes in retort processed Kunda. Indian J.Dairy Sci., 58(6): 392-399.

  • Pal, D., Verma, B. B., Dodeja, A. K., Mann, B. and Garg, F. C. (2005). Upgradation of technology for the manufacture ofRabri. Annual report (2005-2006). NDRI, Karnal (HARYANA) INDIA.

  • Pal, D. and Raju, P. N. (2007). Indian traditional dairy products – an overview. In : Souvenir of the International Conference on Traditional Dairy Foods (p. 1-27). National Dairy Research Institute, Karnal, India, Nov. 14-17pp.

  • Pandya, A.J. and Khan, M.M.A. (2006). Traditional Indian dairy products. In: Handbook of milk of non-bovine mammals (Eds: Park YW and Ianlein GFW) pp. 257-273.

  • Patil, G. R. (2009). Traditional dairy products of India – Opportunities and challenges. Souvenir of the National Seminar on New Paradigms in Dairying. New Delhi, 4th July. pp. 32-33.

  • Prasad, J. (1997). Animal husbandry and dairy science (A guide for civil service preliminary examination). Kalyani Publishers, New Delhi, India, pp. 383.

  • Rasane, P., Tanwar, B. and Dey, A. (2015). Khoa: A heat desiccated indigenous indian dairy product. Res. J. Pharma, Biol. Chem. Sci., 6 (55) : 2015-2016.

  • Snedecor, G.W. and Cochran, W.G.. (1980) Statistical methods. 7th Ed., Iowa State University Press, Ames, IOWA, USA.

  • NDDB (2014). Statistic of milk production in India. http://www.nddb.org/English/Statistics/Pages/Milk-Production.aspx. (accessed April 27, 2014).


Abstract Views: 447

PDF Views: 0




  • Optimization of the Proximate Ingredients of Rabri-An Energy Rich Traditional Indian Dairy Product Based on Sensorial Analysis

Abstract Views: 447  |  PDF Views: 0

Authors

D. C. Rai
Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), India
Tanweer Alam
Indian Institute of Packaging, Delhi, India
Aastha Bhardwaj
Jamia Hamdard, Hamdard Nagar, Delhi, India

Abstract


In this study, the effect of milk on the proximate composition of Rabri was done using three samples of milk obtained from cow, buffalo and mixed milks from both (50:50) and the Rabri samples were evaluated for their nutritional ingredients. The quality of Rabri produced from buffalo milk was found to be superior to Rabri produced from cow milk and their mixture. The composition of Rabri (from buffalo milk with 6 % added sugar) was 34.49 per cent moisture, 20.33 per cent fat, 9.87 per cent protein, 30.93 per cent Lactose/sucrose, 2.14 per cent ash and 63.27 per cent total solids. The sensory evaluation of Rabri revealed that the average overall acceptability score for Rabri prepared from buffalo milk was highest (7.79) (on a 9-point hedonic scale) followed by mixed milk (7.71) with the least value obtained from cow milk (7.57).

Keywords


Rabri, Sensory Evaluation, Proximate Analysis, Nutritional Constituents.

References