Influence of total solids on textural and sensory characteristics of kheer

In present communication, textural and sensory characteristics of kheer were investigated at its different total solids (25.5-45.1 %). For present investigation, fresh cow milk (3.5 % fat, 8.5 % SNF) was used. Pre-cleaned Basmati rice grains (2.5 % weight of original milk) was washed and soaked in water (rice to water ratio as 1:2) for 30 minutes and cooked at 95 oC using steam jacketed kettle. Refined granulated sugar (5 % weight of original milk) was added just prior to end of cooking process. The studied textural and sensory characteristics of kheer were found statistically significant (p<0.01) with its total solids. The firmness, work of adhesion, work of shear and stickiness of kheer  were ranged between 0.291 to 0.449 N, -0.066 to -0.117 mJ, 1.040 to 2.003 mJ and -0.0195 to -0.0396 N, respectively for its studied total solids under room conditions. Hardness of cooked rice grains was observed to decrease from 11.07 to 4.18 N with increasing total solids of kheer . The kheer at total solids of 28.1 % and 30.5 % are statistically at par with each other and kheer, at 28.1 % total solids, have highest sensory scores. Textural and sensory analysis of kheer with respect to total solids will be helpful in deciding the particular total solids of the kheer , the characteristics of which will be used for design process equipments including metering and filling systems for the organized and hygienic preparation, packaging and distribution of kheer .