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Evaluation of khoa as a milk solids source in ice cream

Published online by Cambridge University Press:  01 June 2009

Shakeel-Ur-Rehman ,
Kunjbihari G. Upadhyay  and
Ajit J. Pandya
Kunjbihari G. Upadhyay*
Affiliation:
Dairy Technology Department, Sheth M. C. College of Dairy Science, Gujarat Agricultural University, Anand Campus, Anand 388 110, India
Ajit J. Pandya
Affiliation:
Dairy Technology Department, Sheth M. C. College of Dairy Science, Gujarat Agricultural University, Anand Campus, Anand 388 110, India
*
* For correspondence.
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Summary

The performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compared with control, but no differences were found in subjective assessments. We conclude that khoa can be used successfully as a milk solids source for ice cream without any serious adverse effects on quality, the only problem being the dull colour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 1 , February 1994 , pp. 143 - 149
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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References

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