title: Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes inkhoaprepared from cow and buffalo milk.
abstract: Khoais a heat desiccated milk product which serves as base material for traditional dairy based Indian sweets. Sensory, textural and microstructural changes inkhoawere studied to assess the effect of developed acidity and neutralization of milk. Noticeable changes were observed in sensory, textural and micro structural quality ofkhoaas affected by quality of milk. Lower hardness, springiness, cohesiveness and accordingly, gumminess and chewiness were observed inkhoamanufactured using neutralized milk due to higher moisture retention as compared to control and acidic milkkhoa. It was also evident from the Scanning Electron Microscopy that higher moisture retention in neutralized milkkhoaresulted in elongation of native microstructure ofkhoaby suppressing the grain formation leading to smooth and plain surface while, developed acidity in milk resulted in greater granule formation in the resultingkhoacausing shrinkage of native microstructure and acidic flavour inkhoa. Similarly, acidification and subsequent neutralization of milk adversely affected sensory attributes of resultingkhoa.
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India.|National Dairy Development Board- Dairy Services, Delhi, India.
authors.forename: Sonika
authors.initials: S
authors.lastname: Choudhary
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
authors.forename: Sumit
authors.initials: S
authors.lastname: Arora
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
authors.forename: Anuradha
authors.initials: A
authors.lastname: Kumari
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
authors.forename: Vikrant
authors.initials: V
authors.lastname: Narwal
authors.affiliation: Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
authors.forename: S K
authors.initials: SK
authors.lastname: Tomar
authors.affiliation: Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
authors.forename: A K
authors.initials: AK
authors.lastname: Singh
keywords: Acidification; Khoa; Microstructure; Neutralization; Texture profile