Texture studies on selected Indian dairy products: composition-texture relationships
1993
Gupta, S.K. | Patel, A.A. | Patil, G.R. (National Dairy Research Inst., Karnal (India)) | Desai, H.K. | Ghosh, B.C.
In order to understand the relationships between chemical components and textural properties of Khoa, a heat-coagulated, concentrated whole-milk products, Paneer and Chhana, both direct-acid coagulated products, and Rasogolla, a sweet based on Chhana, laboratory-made samples (Khoa, Paneer and Chhana) or market samples (Rasogolla, regular or normal, and sponge varieties) were subjected to instrumental and sensory texture analyses. Significant negative correlations were noticed between the moisture content and instrumental hardness, gumminess, and chewiness in Khoa, Paneer and Chhana, while fat, protein and calcium (except for Khoa) contents were directly correlated with these texture parameters. Instrumental cohesiveness, springiness and adhesiveness were not uniformly correlated with the chemical constituents. Rasogolla showed generally poor correlations. Correlations of instrumental hardness, and to some extent springiness and chewiness, with the compositional parameters were similar to those of their sensory counterparts. However, correlations in respect of other texture parameters were less comparable between instrumental measurements and sensory perception. The overall textural quality was significantly correlated with moisture, fat, protein and calcium in Chhana, but with fat alone in Paneer.
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