Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 713-718
DOI: https://doi.org/10.20546/ijcmas.2021.1003.090


Study on Quantifying and Correlating the Texture Profile of a Khoa based KajuKatli with its Moisture Content during Storage
Snehal P. Lokhande1*, Prashant G. Wasnik2, Rupesh P. Datir3,Pranita R.Chaure1 and Sagar A. Mahulkar4
1Animal Husbandry and Dairy Science Section, MarotraoWadafale College of Agriculture, Yavatmal (MS), India
2College of Dairy Technology, Warud (Pusad), MAFSU, Nagpur, India
3College of Dairy Technology, Udgir, MAFSU, Nagpur, India
4Food Science Section, Gramin Science College, Vishnupuri, Nanded, India
*Corresponding author
Abstract:

The present study was undertaken to study the effect of storage temperature on the textural properties of market samples of KajuKatli and to investigate the significance of the effect of ambient (fluctuating) versus steady storage temperature conditions on the textural properties of products. Ambient storage in the glass shelves or jar is the most common and preferred method of storage by sweet vendors in India. So, the market samples of product were procured and stored at designated temperature conditions, 5 ± 1oC, 80± 5% RH) incubator at (18 ± 1oC, 55± 5% RH) and (30 ±1oC, 55± 5% RH), and at ambient condition (18 – 30oC, 70 ± 5%RH) for different time periods and analysed for change in textural properties. From the results, it can be concluded that the common market practice of storage of KajuKatli under ambient temperature conditions does not adversely affect its textural quality for the indicated shelf life.


Keywords: KajuKatli, Textural Properties, Confection products, Khoa based products
Download this article as Download

How to cite this article:

Snehal P. Lokhande, Prashant G. Wasnik, Rupesh P. Datir, Pranita R.Chaure and Sagar A. Mahulkar. 2021. Study on Quantifying and Correlating the Texture Profile of a Khoa based KajuKatli with its Moisture Content during Storage.Int.J.Curr.Microbiol.App.Sci. 10(3): 713-718. doi: https://doi.org/10.20546/ijcmas.2021.1003.090