title: Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer).
abstract: Kheer, a traditional milk product of South East Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large-scale production due to its poor shelf life. Shelf-life was improved by development of a process based on in-pouch thermal processing employing a rotary retort. Product development included optimization of rice-to-milk solids ratio (0.18-0.52) and total milk solids levels (16-26 %) to simulate the conventional product in taste, appearance and textural attributes. Various Fo values (12.4-14.8) were examined with regard to product quality. While the TBA value tended to increase (0.073-0.081) the reflectance value (35.3-43.4) declined with increasing Fo. The pH of the product (6.04-6.10) showed a slight tendency to increase with Fo. Sensorily, the product was found to be acceptable for a period of 150 days at 37 °C.
authors.affiliation: Department of A. H. & Dairying, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Alok
authors.initials: A
authors.lastname: Jha
authors.affiliation: Dairy Technology Division, National Dairy Research Institute, Karnal, 132 001 India.
authors.forename: A A
authors.initials: AA
authors.lastname: Patel
authors.affiliation: Central Institute of Fisheries Technology, Kochi, 682 029 India.
authors.forename: T K Srinivasa
authors.initials: TK
authors.lastname: Gopal
authors.affiliation: Central Institute of Fisheries Technology, Kochi, 682 029 India.
authors.forename: C N
authors.initials: CN
authors.lastname: Ravishankar
keywords: Fo value; In-pouch processed kheer; Rice-to-milk solids ratio; Rotary retort; TBA value