National Academy of Agricultural Sciences (NAAS)
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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 |
Thirattupal is a traditional milk sweet of Tamil Nadu. Its physico-chemical, sensory, microbial and textural quality attributes have been studied and characterized. Samples were collected from three cities viz. Chennai, Coimbatore and Madurai which are known for Thirattupal preparation and home for well-known Thirattupal manufacturers, and the quality attributes were recorded and documented. The best acceptable attributes which are typical to Thirattupal have been decided as the typical characteristics of Thirattupal. Wide variations in the composition of the market samples existed. Moisture, fat, protein, lactose, sucrose, ash, acidity and free fatty acids contents of the market samples were in the range of 16.68-23.94, 13.41-19.94,12.57-16.00,12.81-16.55,36.09-41.48, 1.74-2.33,0.37-0.44 and 10.58-13.39 %, respectively. Ranges of sensory scores, instrumentally evaluated textural and colour characteristics have been recorded. Microbial analysis showed moderate standard plate counts (SPC), coliform, yeast and mould counts in market samples of Thirattupal. Sensory attributes of highly preferred Thirattupal sample were: light brown to medium brown colour, granular and firm body with uniformly distributed medium soft grains, pleasant nutty and caramelized flavor with added cardamom flavour. This overall characterization of Thirattupal will help in any further works to be taken up on Thirattupal for example cottage level manufacture, mechanization etc.
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