Standardization of rate of sugar addition for the manufacture of Thabdi

Hirpara, Krupa B.; Patel, Hiren; Prajapati, Jignesh

doi:10.1007/s13197-013-1048-1

Cited by 7 publications

(9 citation statements)

References 5 publications

(4 reference statements)

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“…Sample prepared with 20 parts of sugar obtained highest score for CA (7.89), BT (8.17), sweetness (8.00) and OA (7.94), and differed significantly (P < 0.05) from the samples prepared using 10 and 30 parts of sugar (Table 5). The present results on the effect of sugar levels on the quality of milk-coconut sweet agreed well with the findings of Hirpara et al (2013) who reported a consistent increase in colour and appearance score of Thabdi peda when the sugar level was increased from 6.0 to 10.0%. The authors concluded that the sugar plays an important role in the colour development and sweetness of the product.…”

Section: Effect Of Level Of Sugar On Sensory and Instrumental Colour supporting

confidence: 92%

Selection of levels of ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes

Singh

Khamrui

Lodh

et al. 2017

AJDFR

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Milk-coconut sweet was developed by combining different proportions of concentrated buffalo milk (40-60 parts), coconut kernel flakes (20-40 parts), sugar (10-30 parts) on the basis of total weight. The raw materials were optimized on the basis of sensory evaluation (flavour, body and texture, colour and appearance, sweetness and overall acceptability) and instrumental colour analysis based on lightness (L*), redness (a*) and yellowness (b*). Incorporation of concentrated milk beyond 60 parts and coconut kernel flakes beyond 40 parts resulted in a crumbly body in milk-coconut sweet. Addition of sugar below 10 and above 30 parts in the milk-coconut sweet led to low and high sweet taste, respectively. Sensory evaluation and colour analysis of the prepared samples revealed that the sweet prepared with 50 parts of milk, 30 parts of coconut flakes and 20 parts of sugar obtained highest scores. The range of concentrated buffalo milk, coconut flakes and ground sugar were selected as 45-55, 15-25 and 25-35 parts, respectively for optimization of milk-coconut sweet.

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Section: Effect Of Level Of Sugar On Sensory and Instrumental Colour supporting

confidence: 92%

Selection of levels of ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes

Singh

Khamrui

Lodh

et al. 2017

AJDFR

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“…Colour and appearance of the Thabdi Peda was affected significantly by duration of heating due to production of brown pigments, while sugar affected colour and appearance at higher levels only. Hirpara et al (2013) observed a consistent increase in colour & appearance score of Thabdi when the levels of sugar addition was raised from 6 to 10 %. Also they found that the duration of heating has negative effect on colour and appearance score.…”

Section: Effect Of Variables On Properties Of Thabdi Pedamentioning

confidence: 56%

“…The water activity (a w ) of Thabdi Peda samples, tempered at 25°C temperature, was measured using Rotronic Hygroskop Model: Hygrolab-3 (M/s. Rotronic ag, Switzerland) (Hirpara et al 2013). Soluble nitrogen content of Thabdi Peda samples was determined by the procedure outlined by Kosikowaski (1982).…”

Section: Physico-chemical Quality Analysismentioning

confidence: 99%

Process standardization for the manufacture of Thabdi Peda

Modha

Patel

et al. 2014

J Food Sci Technol

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Traditional dairy products in India are manufactured using age old methods. Such methods varies from place to place. For industrial production of such products a standardized process is needed. Present study was designed to arrive at a method of manufacture for Thabdi Peda, a very popular sweet in Saurashtra region of Gujarat. Range of process parameters like fat percent of milk (4 to 8 %), rate of sugar addition (6 to 10 %) and duration of final heat desiccation (20 to 60 min) were studied and optimum values determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The samples obtained from trials were analyzed for sensory, physicochemical, compositional and textural attributes. The optimized process developed with 10 kg batch of milk having 6 % fat, 8.33 % rate of sugar addition and 34 min duration of heating produced most acceptable product. Standardized Thabdi Peda was found to contain on an average 16.80 % fat, 17.48 % moisture, 11.25 % protein, 20.95 % lactose, 29.99 % sucrose, 3.53 % ash and it gave 28.75 % yield. The pH, water activity and HMF (μ Mole/100 g) content were 6.42, 0.807 and 121.91 respectively. Standard plate count, Yeast and Mold counts were observed to be 3.68 log cfu/ g, and 2.51 log cfu/g respectively. No coliforms were observed in Thabdi Peda.

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“…It is famous for its brown colour which rangesfrom creamish brown (traditionally compared with the skin of the offspring of Camel)to dark brown, granular loose texture having small pools of melted fat or a smear ofsolidified fat on the surface and its rich caramelized, cooked, rich nutty, ghee likeflavour along with the rich milk fat aroma. It is marketed in Saurashtra region of Gujarat State in the form of small rectangular shaped pieces and also in loose form (Hirpara et al, 2015).Thabdi is also known as Thabdi Peda in some region of Gujarat (Modha et al, 2015). Ghee residue is an essential dairy by-product being produced in a bulkvolume per annum as a result of increasing ghee production.…”

Section: Introductionmentioning

confidence: 99%

“…Patel et al (2012) reported a huge variation in all quality attributes of market Thabdi. The process standardization of Thabdi or Thabdi Peda was done by Hirpara et al (2015), Krupa et al (2013) and Modha et al (2015). This ethnic sweet is consumed in large quantity during festivals and ceremonies in the…”

Section: Introductionmentioning

confidence: 99%

Development of Thabdi milk sweets of Gujarat State, India utilizing Ghee residue as an ingredient

Hirpara

Prajapati

Mehta

et al. 2020

JANS

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Thabdi an ethnic khoa based milk sweet of Gujarat State, which is famous for its characteristic colour texture and flavour, was prepared using ghee residue as an ingredient in order to provide a way to effectively utilize the by-product. Ghee residue was added in milk at different rates viz. T1 (control), T2 (2%), T3 (4%), T4 (6%), T5 (8%) and T6 (10 %). Addition of ghee residue in milk for making Thabdi was found to significantly (P?0.05) increase the fat, protein and ash content, Free fatty acids (FFA), Thiobarbituric acid (TBA) value and acidity significantly (P?0.05) decreased the hardness of the products. Addition of ghee residue resulted in elimination of the 40 min holding period generally used for making Thabdi. Sample T4 (containing 6 % ghee residue) yielded the most acceptable product in terms of sensory attributes of product. It had a glossy brown colour, soft body, uniform grainy texture and pleasing rich nutty caramel flavour. During storage of sample T4 at cabinet temperature (20±1oC) and room temperature (37 C), the acidity, FFA, HMF (Hydroxymethyl Furfural), TBA and hardness increased significantly (P? 0.05) and sensory scores, moisture, water activity and pH decreased significantly(P? 0.05). It can be concluded that the most acceptable quality Thabdi could be prepared by addition of ghee residue at the rate of 6 % w/w of milk with improved shelf-life of 28 days at 20±1oC and 14 days at 37±1oC as compared to 21 and 12 days for control respectively. Thus, Thabdi sweet prepared with the use of ghee residue as an ingredient will provide a way to effectively utilize the by-product.

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Standardization of rate of sugar addition for the manufacture of Thabdi

Cited by 7 publications

References 5 publications

Selection of levels of ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes

Selection of levels of ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes

Process standardization for the manufacture of Thabdi Peda

Development of Thabdi milk sweets of Gujarat State, India utilizing Ghee residue as an ingredient

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