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

Table 2.

Effect of addition of carrageenan at different levels to buffalo milk on quality of sandesh

Parameter	Level of carrageenan (%)				CD Value
Parameter	0	0.075%	0.100%	0.125%	CD Value
Physico-chemical (n = 3)
Yield,%	15.6 ± 0.30^a	16.1 ± 0.23^ab	16.4 ± 0.24^bc	16.9 ± 0.28^c	1.83
Moisture,%	27.1 ± .40^a	27.9 ± 0.38^a	29.0 ± 0.33^b	29.6 ± 0.37^b	2.58
Fat,%	21.7 ± 0.27^a	21.5 ± 0.26^a	20.8 ± 0.29^b	20.6 ± 0.31^b	1.95
Protein,%	12.9 ± .28^a	12.6 ± 0.23^ab	12.4 ± 0.27^ab	12.1 ± 0.24^b	1.71
Total carbohydrate,%	36.6 ± .38^a	36.4 ± 0.31^a	36.2 ± 0.25^a	36.1 ± 0.21^a	2.05
Ash,%	1.7 ± 0.03^a	1.6 ± 0.02^ab	1.6 ± 0.03^b	1.6 ± 0.04^bc	0.21
Free fatty acids,% oleic acid	1.8 ± 0.05^a	1.7 ± 0.03^ab	1.7 ± 0.03^bc	1.6 ± 0.05^c	0.29
Titratable acidity,% lactic acid	0.58 ± 0.02^a	0.61 ± 0.04^a	0.62 ± 0.03^a	0.65 ± 0.04^a	0.23
Rheological (n = 3)
Hardness, g	3408.7 ± 203.09^a	3071.4 ± 136.19^ab	2796.5 ± 100.85^bc	2603.3 ± 147.13^c	1048.74
Fracturability, g	46.2 ± 3.09^a	36.4 ± 2.27^b	33.1 ± 2.15^b	31.3 ± 2.45^b	17.44
Adhesiveness, gs	17.9 ± 1.45^a	14.4 ± 2.43^bc	11.0 ± 1.39^ab	9.6 ± 1.12^c	11.59
Springiness, mm	0.152 ± 0.003^a	0.167 ± 0.004^b	0.176 ± 0.004^b	0.190 ± 0.006^c	0.03
Cohesiveness	0.184 ± 0.006^a	0.166 ± 0.005b	0.141 ± 0.006^c	0.127 ± 0.005^d	0.04
Gumminess, g	491.4 ± 16.91^a	463.2 ± 28.50^ab	432.9 ± 23.51^b	445.6 ± 22.74^ab	161.34
Chewiness, g mm	90.8 ± 4.08^a	85.3 ± 6.28^ab	76.9 ± 6.16^bc	68.8 ± 4.99^c	37.79
Sensory (n = 7 panelists)
Flavour	7.4 ± 0.27^a	7.2 ± 0.22^ab	7.1 ± 0.29^b	6.9 ± 0.37^c	3.88
Body and texture	6.9 ± 0.35^a	7.6 ± 0.36^b	8.1 ± 0.39^c	7.8 ± 0.28^b	4.58
Colour and appearance	7.6 ± 0.34^a	8.1 ± 0.28^b	8.5 ± 0.18^c	8.3 ± 0.22^b	3.48
Overall acceptability	7.0 ± 0.26^a	7.3 ± 0.23^b	7.6 ± 0.33^c	7.4 ± 0.27^b	3.63

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