Effect of processing variables on sensory and physico-chemical qualities of heat treated lassi
1999
Ramana, B.L.V. | Tiwari, B.D. (National Dairy Research Institute, Karnal (India). Dairy Technology Div)
Heat treatment of lassi (50, 55, 60, 65 and 70c for 5 min) adversely affected its sensory quality and caused wheying off. Homogenisation of heat treated lassi improved the consistency but increased wheying off. Addition of 0.3 per cent carboxyl methyl cellulose was more beneficial to pectin and homogenisation in improving the sensory score of heat treated lassi. application of homogenisation in combination with CMC reduced the requirement of CMC to 0.2 per cent in heat treated lassi as well as made it possible to heat treat the lassi at 55 C for 5 min without any adverse effect on its sensory quality.
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Эту запись предоставил Indian Council of Agricultural Research