Process Development for the Mechanized Production of Khoa

Author: Patel A.D., Chauhan I.A. and Patel S.M.

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Abstract

India has emerged as the world’s largest producer of milk and milk based products. Khoa based products have been traditionally produced in the Indian sub-continent since ancient times. The Traditional Indian Dairy Product (TIDP), khoa, is mostly used as a base for various Indian sweets like peda, burfi, kalakand, gulab jamuns, etc. The mechanized production of traditional dairy products opens up the scope of export, providing an outstanding opportunity for the organized dairy sector in India. The present study emphasised on optimization of processing parameters and process standardization for mechanized production of khoa and its effect on sensory score and textural attributes of khoa. A steam jacketed kettle with spring loaded Teflon edged scraper blades assembly was used for mechanized production of khoa. A standardized mixed milk was evaporated using batch type vacuum pan. A batch size of 10 kg of concentrated milk was kept constant during the study. The performance of the mechanized manufacture of khoa was evaluated at different steam pressures (P1 = 98.06 kPa, P2 = 147.1 kPa, P3 = 171.61 kPa), scarper speed (R1 = 0.67 rps), and different level of milk concentration (in %TS) (C1 = 35 %TS, C2=40 %TS, C3 = 45 %TS) for first stage. During the second stage, operating variables were evaluated at different steam pressures (S1= 49.03 kPa and S2 = 78.45 kPa) and scrapers speed (R2 = 0.33 rps). The sensory quality of khoa manufactured in a mechanized system was found superior (97.22 out of 100) when produced with combined operating parameters C3, P2, R1 and S1, R2 during pre-pat formation and post-pat formation stages respectively which were optimized for manufacture of khoa. The sensory quality of khoa produced by optimized processing parameters was at par with the control product prepared traditionally and the market sample. Khoa produced by mechanized method can overcome the demerits of traditional methods of manufacturing like insufficient use of energy, poor hygiene and sanitation, non-uniform product quality, etc

Keywords

Mechanization of traditional Indian Dairy Products, Mechanised production of Khoa, Process mechanization of TIDPs

Conclusion

During the experimental trials to produce khoa, a mechanized system based on steam jacketed kettle with spring loaded Teflon scraper blade assembly was used. The sensory quality of khoa manufactured in the mechanized system was superior (97.22 out of 100.0) when starting khoa making from 45% TS concentrated milk (C3), adopting steam pressure of 147.1 kPa (P2), keeping scraper speed 0.33 rps (R2) and post pat formation steam pressure (S1) of 49.03 kPa as compared to other possible combinations. The sensory quality of khoa prepared under optimized mechanized protocol was at par with that of the control product prepared traditionally. So, it was concluded that the mechanized system could be successfully used for the commercial production of khoa.

References

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How to cite this article

Patel A.D., Chauhan I.A. and Patel S.M. (2024). Process Development for the Mechanized Production of Khoa. Biological Forum – An International Journal, 16(3): 233-238.