Optimisation of a process for shelf-stable dietetic Chhana kheer and changes in physicochemical properties during storage

被引：7

作者：

Gautam, Anuj Kumar ^{[1
]}

Jha, Alok ^{[1
]}

Jafri, Mahwash ^{[2
]}

Kumar, Arvind ^{[2
]}

机构：

[1] Banaras Hindu Univ, Dept AH & Dairying, Varanasi 221005, Uttar Pradesh, India

[2] Banaras Hindu Univ, Ctr Food Sci & Technol, Varanasi 221005, Uttar Pradesh, India

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2014年 / 67卷 / 01期

关键词：

Dietetic Chhana kheer; Free fatty acids; Hydroxy methyl furfural; Lethality rate; Retort; Thiobarbituric acid value; BURFI; AIR;

D O I：

10.1111/1471-0307.12084

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the production of shelf-stable dietetic Chhana kheer, optimised levels of Chhana and artificial sweeteners were examined using a stationary retort. The product was characterised by short lag period for heating (j(h)) (0.78-1.03), small heating rate index (f(h)) (7.69-17.00min) and short lag factor for cooling (j(c)) (0.76-1.06), implying convective heating regime. The total process time B was 19.13-32.98min for corresponding process lethality values (F-o) of 4.56-25.50min. Based on optimisation, processing of the dietetic Chhana kheer at 121.40 degrees C for 20min was found to be the optimum. Optimised product was stable up to 90days at 37 degrees C.

引用

页码：73 / 81

页数：9

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