Replacement of sugar in the product formulation of “Bomboyson” by jaggery
“Bomboyson” is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method. The sugar in the best product was replaced by jaggery, and both were compared with the most popular market product for sensory and nutritional qualities. The products were stored at ambient (25°C) and refrigerated (5°C) temperatures to study the microbiological qualities. Bomboyson prepared from 100 parts khoa, 40 parts sugar, and 20 parts ghee was found to be superior (P < 0.05) in terms of overall sensory attributes. The proximate composition of sugar-added bomboyson was found to be 8.98 ± 0.04% moisture, 28.66 ± 1.16% fat, 16.42 ± 0.56% protein, 1.08 ± 0.12% total ash, 44.86 ± 0.86% carbohydrate, and 91.02 ± 0.04% total solids. The proximate composition of control and sugar-added product were same (P > 0.05) while both the product had lower contents (P < 0.05) of moisture and total ash than the jaggery-added product. The microbiological study confirmed that the products were acceptable throughout the storage period of 28 days at 5°C and 21 days at 25°C.
advances in processing of heat desiccated traditional dairy foods of indian sub continent and their marketing potential
Heat desiccated milk products have been traditionally produced in Indian sub-continent since ancient times. This sector is poised to have rapid expansion hopefully with the innovations in technology, equipment’s for mechanized production, packaging and storage. In order to overcome the inherent disadvantages associated with the conventional methods for manufacturing process of these traditional heat desiccated dairy products like insufficient use of energy, poor hygiene and sanitation, nonuniform product quality, etc. attempts had been made to upgrade product formulation and to develop batch, semi-continuous and continuous process. With globalization of dairy trade focussing on quality and consumer satisfaction, process optimization and mechanization of the manufacturing process of these products is very challenging. However, process of production and formulations for several heat desiccated traditional milk products have been upgraded and optimized by mechanization of traditional processes. Packaging sector also plays a vital active role in increasing the shelf life and market potential of these products. Efforts have been made to review on the development and improvements made for process upgradation of heat desiccated traditional milk products manufactured in Indian sub-continent, newer packaging options and their market potential.
Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products
A mixture of 0.8 M D-xylose and 0.8 M glycine, when heated at 100°C, showed inhibitory effect against autoxidation of 40% ethanol solution of linoleic acid. The antioxidant activity increased in proportion to color intensity of browning reaction solution, whereas reductones formed during the browning process showed little contribution to the activity. Nondialyzable melanoidin fraction of browning solution also showed a positive activity. Consequently, it was considered that melanoidin pigment would play an important role in the antioxidant activity.