. 2011 Jan 6;48(6):740–744. doi: 10.1007/s13197-010-0176-0

Table 1.

Effect of addition of different stabilizers to (0.1%) buffalo milk on quality of sandesh

	Control	Sodium alginate	Carrageenan	Carboxymethyl cellulose	CD value
Chemical (n = 3)
Yield,%	15.5 ± 0.36^a	16.0 ± 0.28^ab	16.2 ±0.21^b	15.7 ± 0.31^ab	2.03
Moisture,%	27.0 ± 0.41^a	28.4 ± 0.38^bc	29.0 ±0.34^b	27.9 ± 0.37 ^ac	2.60
Fat,%	21.9 ± 0.26^a	20.1 ± 0.29^b	21.7 ± 0.36^a	21.4 ± 0.24^a	2.03
Protein,%	12.4 ± 0.21^a	12.0 ± 0.22^a	11.9 ± 0.25^a	12.2 ± 0.21^a	1.54
Total carbohydrates,%	37.1 ± 0.29^a	36.8 ± 0.34^a	36.8 ± 0.27^a	36.9 ± 0.32^a	2.14
Ash,%	1.6 ± 0.03^a	1.6 ± 0.04^ab	1.6 ± 0.02^b	1.6 ± 0.04^ab	0.24
Free fatty acids,% oleic acid	1.7 ± 0.04^a	1.5 ± 0.04^bc	1.6 ± 0.02 ^ac	1.6 ± 0.03 ^ac	0.22
Titratable acidity,% lactic acid	0.61 ± 0.02^a	0.70 ± 0.03^b	0.66 ± 0.02^ab	0.79 ± 0.05^c	0.22
Rheological (n = 3)
Hardness, g	3492.7 ± 91.86^a	3017.9 ± 152.50^bc	2801.9 ± 119.90^b	3276.5 ± 144.12 ^ac	894.87
Fracturability, g	44.9 ±1.33^a	37.2 ± 1.25^b	29.8 ± 2.50^c	40.7 ± 1.77^b	12.36
Adhesiveness, gs	17.2 ±1.47^a	8.0 ± 1.24^b	13.5 ± 1.84 ^ac	10.2 ± 2.01^bc	11.57
Springiness, mm	00.157 ± 0.005^a	0.170 ± 0.007^b	0.184 ± 0.004^c	0.162 ± 0.005^ab	0.037
Cohesiveness	00.188 ± 0.006^a	0.153 ± 0.006^b	0.136 ± 0.007^c	0.175 ± 0.005^a	0.042
Gumminess, g	497.3 ± 8.76^a	454.7 ± 12.74^b	419.1 ± 11.63^c	471.8 ± 13.14^c	81.07
Chewiness, g mm	92.6 ± 6.85^a	79.7 ± 4.16^ab	74.9 ± 5.75^b	86.5 ± 5.72^ab	39.53
Sensory (n = 7 panelists)
Flavour	7.3 ± 0.26^a	7.0 ± 0.17^b	7.1 ± 0.25^b	6.7 ± 0.29^c	3.26
Body and texture	7.0 ± 0.40^a	8.0 ± 0.19^b	8.2 ± 0.24^c	7.2 ± 0.21^d	3.58
Colour	7.7 ± 0.34^a	8.3 ± 0.28^b	8.5 ± 0.23^c	7.8 ± 0.26^a	3.74
Overall acceptability	6.8 ± 0.27a	7.5 ± 0.35b	7.7 ± 0.23b	7.0 ± 0.39a	4.20

n = 3, Mean±SE with different superscripts in a row differ significantly (p < 0.05)