2007•Asian Journal of Dairy and Food ResearchRequires access
FORMULATION OF MILK CAKE BY INCORPORATION OF HYDROCOLLOID GUAR GUM
P.M. Khandagale, N.V. Joglekar, D.S. Chauhan, D.V. Bainwad, B. M. Thombre
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Abstract
Milk cake was prepared by incorporation of 0.5 per cent guar gum and sugar levels at 8 per cent (T1), 10 per cent (T2) and 12 per cent (T3) and 1 per cent guar gum with sugar levels at 8 per cent (T4), 10 per cent (T5) and 12 per cent (T6). Milk cake prepared without incorporation guar gum and 8 % sugar was considered as control (T0). All the sensory attributes were found to be improved by the addition of guar gum. Overall acceptability of the treatment T3 (8.32) and T6 (8.53) were significantly more than T0 (7.67). Total solids, protein and total carbohydrate content of the product were found to be increased by the addition of guar gum. However, fat content of the product was decreased by the addition of guar gum. The cost of production of T0 treatment was Rs. 75.15 /kg and that of T6 treatment was Rs. 68.26 /kg which were less than cost of production of T0 by 9.17 per cent.