Abstract
Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old practice. For manufacture of such products industrially, a standard formulation is required. Halvasan is a region specific, very popular heat desiccated milk product but has not been studied scientifically. Fat and Solids-not-fat (SNF) plays an important role in physico-chemical, sensory, textural characteristics and also the shelf life of any milk sweet. Hence for process standardization of Halvasan manufacture, different levels of Fat:SNF ratios i.e. 0.44, 0.55, 0.66 and 0.77 of milk were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. The product was made from milk standardized to these ratios of Fat:SNF and the product was manufactured as per the method tentatively employed on the basis of characterization of market samples of the product in laboratory. Based on the sensory results obtained, a Fat:SNF ratio of 0.66 for the milk has been selected. In the similar way, for standardizing the rate of addition of fada (semolina); 30, 40, 50 and 60 g fada (semolina) per kg of milk were added and based on the sensory observations, the level of fada (semolina) addition @50 gm/kg of milk was adjudged the best for Halvasan manufacture and hence selected.
Keywords: Fat:SNF ratio, Sprouted wheat fada (semolina), Halvasan, Composition, Physico-chemical, Sensory, Texture
Introduction
Halvasan is traditionally manufactured in Khambhat/Cambay region which is an ancient sea port of Gujarat since more than 125 years. It is heat desiccated milk based sweet prepared from mixture of milk and sprouted wheat fada (pieces). Halvasan contains approximately 11.37 % milk fat, 9.61 % protein, 10.18 % lactose and 1.26 % ash, 24.15 % sucrose and 28.92 % other matter. The other matter includes the sprouted wheat fada solids which is the rich source of nutrients because of sprouting process. It is sweetened and after desiccation is richly coloured, flavoured and decorated using nutmeg, cardamom, pistachio and saffron. Thus, traditionally made sweet is rich source of nutrients derived from milk solids as well as high quality of germinated Bhalia Wheat solids. The main objective of the study is to standardize a process for the manufacture of Halvasan. In this endeavour, present study includes the Fat, SNF and wheat fada (semolina) standardization so as to get an optimum quality product. At present, there is no such standard process for the Halvasan, hence it is most desirable to have such standard process for the further study and also for its industrial application. From among various phases, the first one selected for the study is standardization of Fat: SNF ratio of milk used for the manufacture and the results obtained are used for selection of the optimum ratio to be employed for further study. In the similar way, the average proximate compositional values of market samples of Halvasan were experimented in preliminary trials for deciding the levels of fada (semolina) to be studied. Milk was standardized to have 0.66 fat:SNF ratio as decided in the first part of this study and thus, for standardizing the rate of addition of fada (semolina); 30, 40, 50 and 60 g fada (semolina) per kg of milk were added. The basic process used for manufacture of Halvasan using standardized milk to 0.66 Fat:SNF ratio with these four levels of fada (semolina) was as per Patel et al. 2010.
Materials and methods
To develop a standard formulation and the process, the study involved several phases, one of them is the Fat:SNF ratio of milk used for the manufacture and second is rate of addition of wheat solids i.e. fada (semolina).. The Halvasan samples manufactured were analysed for their chemical composition, physico-chemical attributes, textural profile, sensory and microbial quality.
Materials used
Fresh whole milk, after procurement was standardized to different Fat/SNF ratio which were selected from the earlier study on characterization of market samples as per Patel et al. (2010). Good quality sprouted wheat fada (pieces) (semolina) and granular sugar was procured from the local market.
Process for Halvasan making
The basic process employed in preparation of Halvasan involved selection of milk considering its fat, SNF, acidity and alcohol test so that good quality milk can be taken for the manufacture. After filtration of the milk, in the first part of the study, the milk was standardized to desired Fat/SNF ratio. The proportion of Fat and SNF in most of the dairy products plays a pivotal role in deciding its physico-chemical and organoleptic characteristics as well as economics of the production. The Fat:SNF ratio of 0.44, 0.55, 0.66 and 0.77 were selected for the study based on the levels of Fat and SNF observed in market samples as well as on the basis of the preliminary trials conducted in our laboratory. This standardized milk was taken in a stainless steel kettle and rest of the process followed was as suggested by Patel et al. (2010). The mixture containing required quantity of Maida and Fada was added in the milk at lukewarm temperature. Any lumps formed were broken, the mixture heated gently to 900 C and was maintained at the same temperature so as to allow the mixture to curdle and cook gradually. During this period, gentle stirring of the mixture was continued taking care to prevent any breakage of lumps formed as well as sticking and burning at the bottom. Also the coagulated lumps on surface of the mixture were sprayed with the separated liquid during stirring to avoid any surface drying. After Fada were cooked and attained a spongy texture like a soft junket, they were brocken into small lumps by agitation and vigorous boiling. At this time, a calculated amount of crystal sugar was added and boiling was continued with intermittent stirring and scrapping the sides and bottom of the Karai to avoid any sticking and burning. When a pat formation stage was reached, the mass becomes sticky. A small quantity of colour if required was added and the desiccated mass was removed from fire and was allowed to cool at room temperature by spreading it to the whole surface of the karai. After cooling, it was removed from the Karai and flavouring and colouring ingredients such as Nutmeg, Cardemom and Saffron, etc. were added as required. The required size of pieces ~ 20–25 g in round flat shape were formed and garnished with chopped pieces of Cashew Nut, Pistachio, Pisti, Almond, etc. It was packed under hygienic conditions.
In the second part, for deciding the rate of addition of wheat solids, sprouted dry wheat solids (fada) (semolina) obtained from the nearby traditional Bhalia wheat growing region were added at different rates of 30, 40, 50 and 60 g fada (semolina) per kg of milk and the process of manufacture was followed in the similar way.
Based on the organoleptic characterization, the Fat:SNF ratio of milk and the rate of fada which resulted in the optimum quality product was selected.
Analysis
Compositional attributes
The moisture of the Halvasan samples was determined by standard procedure using Mojonnier Milk Tester Model-D (Laboratory Manual 1959). Fat extraction of Halvasan was determined as per the procedure described in Indian Standard: 2311 (1963). Total nitrogen/protein of Halvasan was determined by semi-microkjeldahl method (Indian Standard: 1479-Part-II 1961), using Kjel-plus digestion and distillation system (M/s.Pelican Instruments, Chennai). Reducing (lactose) and non-reducing (sucrose) were determined by the volumetric method specified for ice-cream in Indian Standard: 2802 (1964). Ash content of all the samples was determined by procedure described in Indian Standard: 1547 (1985). The content of other matter which comprised mostly the added wheat solids was derived by difference.
Physico-chemical quality attributes
The acidity of Halvasan was determined by method described in Indian Standard: 1166-(1968). The pH of Halvasan was measured using Systronic digital pH meter, Model 335 using the method described by Franklin and Sharpe (1963). The water activity (aw) of Halvasan samples, tempered at 25 °C temperature, was measured using Rotronic Hygroskop Model: Hygrolab-3 (M/s. Rotronic ag, Switzerland). The soluble nitrogen content of Halvasan sample was determined by the procedure outlined by Kosikowski (1982). The Free Fatty Acids (FFA) content was determined as per the procedure described by Thomas et al. (1954). The method presented by Keeney and Bassette (1959) for quantifying HMF by spectrophotometric (measured at 443 nm in Spectronic-20D, M/s. Milton Roy Co., USA) measurement of the 2-thio barbituric acid (TBA) reaction product was used with slight modification. The extent of oxidation of fat in Halvasan was measured in terms of TBA Value employing method of Strange et al. (1977) with slight modification.
Texture profile
Five samples of each experimental Halvasan were subjected to uniaxial compression to 70 % of the initial sample height, using a Food Texture Analyzer of Lloyd Instruments LRX Plus material testing machine, England; fitted with 0–500 kg load cell. The force-distance curve was obtained for a two-bite deformation cycle employing a Cross Head speed of 50 mm/min, Trigger 10 gf and 70 % Compression of the samples to determine various textural attributes of Thabdi held for 1 h at 23 ± 1 °C and 55 % RH.
Sensory evaluation
For the organoleptic evaluation of Halvasan, 8 judges were selected (on the basis of duo-trio test). The Halvasan samples were evaluated using a 100 point linear intensity rating scale. The score-card developed by Patel et al. (2010) was used for judging.
Microbiological analysis
All the Halvasan samples were analyzed for the Standard Plate Count (SPC), Coliform count and Yeast and Mold count (YMC) by the methods described in Indian Standards: 5550 (2005) with slight modification.
Statistical analysis
The mean values generated from the analyses of duplicate samples of Halvasan, obtained in five replications of each of the two stages were subjected to statistical analysis using Completely Randomized Design (CRD) as per Steel and Torrie (1980).
Results and discussion
Halvasan was manufactured as per the process suggested by Patel et al. (2010) employing whole milk standardized at different Fat: SNF ratio (viz., 0.44, 0.55, 0.66 and 0.77) and different rate of wheat fada (semolina) addition (viz., 30, 40, 50 and 60 g fada per kg of milk). The Halvasan thus manufactured was evaluated for its proximate composition, physico-chemical properties, microbial quality, organoleptic characteristics and texture profile.
Influence on the average proximate compositional attributes
Standardization of Fat:SNF ratio
Standardization of Fat:SNF ratio is essential for production of uniform quality and economic aspects of manufacture of any dairy product. The mean values of compositional attributes of Halvasan influenced by changes in Fat: SNF ratio of milk are presented in Table 1. The values in the table show that due to progressive increase in Fat:SNF ratio of standardized milk from 0.44 to 0.77, the content of fat, sucrose, other matter, moisture, TS and yield of Halvasan manufactured were affected significantly (P < 0.05). The highest average compositional value for fat, sucrose, other matter, moisture, TS and yield content were 16.7 ± 0.18, 24.1 ± 0.49, 30.0 ± 0.09, 15.3 ± 0.54, 84.7 ± 0.54 and 48.0 ± 0.25 respectively. It can be observed from the data that on increasing the fat:SNF ratio of the milk taken for manufacture of Halvasan, the fat percentage increased linearly and significantly (P < 0.05) with all the treatments under study (i.e. 0.44, 0.55. 0.66 and 0.77 Fat:SNF ratios). The sucrose content varied significantly (P < 0.05) at 0.55 Fat: SNF ratios and above whereas other matter varied significantly (P < 0.05) at each of the ratios but in decreasing order. The moisture content and hence total solids content varied but significantly only at and after 0.66 Fat:SNF ratio. Similarly, yield of the product was affected significantly (P < 0.05) in increasing order.
Table 1.
Influence of standardization of Fat: SNF ratio of milk and rate of addition of fada on proximate composition of Halvasan
| Compositional Attributes (%) | Fat:SNF ratio of milk | Addition of Fada (g/kg of milk) | ||||||
|---|---|---|---|---|---|---|---|---|
| 0.44 | 0.55 | 0.66 | 0.77 | 30 | 40 | 50 | 60 | |
| Fat | 11.5a ± 0.22 | 13.1b ± 0.08 | 15.2 c ± 0.25 | 16.7 d ± 0.18 | 10.3ab ± 0.04 | 11.1a ± 0.34 | 11.6b ± 0.07 | 11.6b ± 0.43 |
| Protein | 9.8 a ± 0.15 | 9.6 a ± 0.13 | 9.8 a ± 0.17 | 9.4 a ± 0.12 | 9.7a ± 0.07 | 10.1b ± 0.04 | 10.3c ± 0.01 | 10.4d ± 0.05 |
| Lactose | 9.8 a ± 0.23 | 10.3 a ± 0.08 | 9.7 a ± 0.11 | 9.8 a ± 0.29 | 9.8a ± 0.09 | 9.9a ± 0.05 | 9.9a ± 0.50 | 10.0a ± 0.06 |
| Sucrose | 22.3 a ± 0.62 | 23.7 b ± 0.33 | 23.7 b ± 0.49 | 24.1 b ± 0.49 | 24.4a ± 0.09 | 24.7b ± 0.05 | 24.7b ± 0.65 | 24.8b ± 1.41 |
| Unidentified matter | 30.0 d ± 0.09 | 27.0 c ± 0.06 | 26.3 b ± 0.1 | 24.9 a ± 0.05 | 29.2c ± 0.06 | 28.2b ± 0.09 | 27.4a ± 0.18 | 27.5a ± 0.20 |
| Ash | 1.2 a ± 0.09 | 1.3 a ± 0.01 | 1.3 a ± 0.06 | 1.4 a ± 0.05 | 1.3b ± 0.03 | 1.2a ± 0.03 | 1.2a ± 0.05 | 1.2a ± 0.01 |
| Moisture | 15.3 b ± 0.54 | 15.0 b ± 0.26 | 14.0 a ± 0.17 | 13.7 a ± 0.36 | 15.4b ± 0.07 | 14.8a ± 0.13 | 14.8a ± 0.22 | 14.5a ± 0.28 |
| Yield % (w/w) | 47.2 a ± 0.19 | 47.6 b ± 0.06 | 47.8 bc ± 0.07 | 48.0 c ± 0.25 | 47.1a ± 0.27 | 47.2a ± 0.32 | 48.1b ± 0.31 | 48.2b ± 0.14 |
Each observation is a mean ± SD of five replicate experiments (n = 5)
Numbers in each labeled data superscripted with the same alphabet are not significantly different (P < 0.05)
Other compositional attributes viz. protein, lactose and ash contents of Halvasan though varied with the change in Fat: SNF ratio of standardized milk, they were statistically at par. This might be possible because no change was effected in the original SNF content of the milk standardized and the rate of addition of sugar, fada addition and final heating was kept constant.
Such study of manufacture of Halvasan by varying the Fat:SNF ratio of milk to be used has not been conducted and reported in the literature, and hence it is not possible to compare the data of this study. However, while studying the market quality of Halvasan from among the manufacturers in different cities, (Patel et al. 2010) observed the average values for moisture, fat and sucrose content ranging from 14.23 to 20.06, 6.31 to 10.17, 20.03 to 26.74 % respectively. This increase was the direct effect of increase in fat content in the product to increase the respective Fat: SNF ratio.
Addition of fada (semolina)
The mean values of compositional attributes of Halvasan influenced by changes in the rate of fada addition is presented in Table 1. The tabulated values revealed that with progressive increase in rate of fada addition in the standardized milk, all the compositional attributes such as fat, protein, sucrose, other matters, ash, moisture and the yield of Halvasan except lactose content were affected significantly (P < 0.05).
Fat content of samples of Halvasan having fada addition at the rate of 50 g and above which ranged from 10.3 ± 0.04 to 11.6 ± 0.43 % were observed statistically at par with each other (P < 0.05). However, these values were significantly higher than the Halvasan made with addition of 30 g and 40 g fada. The protein content of all the samples of Halvasan manufactured with different rate of fada addition ranged from 9.7 ± 0.07 to 10.4 ± 0.05 % differed significantly (P < 0.05) with each other. Halvasan having fada added more than 30 g significantly (P < 0.05) differed in their sucrose content which ranged from 24.4 ± 0.09 to 24.8 ± 1.41 %. Ash content of samples of Halvasan having fada at the rate of 40 g, 50 g and 60 g were found statistically (P < 0.05) at par with each other, but significantly lower than Halvasan having fada addition at the rate of 30 g. However, they ranged between 1.2 ± 0.01 to 1.3 ± 0.03 %. Though the other matter which comprised mostly wheat solids was affected significantly at 30 and 40 g addition levels as compared to other two levels, the trend was not uniform and ranged in between 27.4 ± 0.65 and 29.9 ± 0.06 %. The moisture content of Halvasan varied from 14.5 ± 0.28 to 15.4 ± 0.07 % differed significantly (P < 0.05) at and after 40 g fada addition level. The yield of the product which varied significantly (P < 0.05) at and after 50 g addition level was in the range of 47.1 ± 0.27 to 48.2 ± 0.14 %. The levels of fada added while manufacture of Halvasan did not have any influence on the lactose content.
There is no such study carried out using different rate of fada addition for Halvasan manufacture or similar traditional Indian dairy product. Hence, the result could not be compared.
Influence on the physico-chemical attributes
Standardization of Fat:SNF ratio
The average values of physico-chemical attributes of Halvasan made using standardized milk with different Fat: SNF ratio is presented in Table 2 which show that pH and FFA were affected significantly (P < 0.05). The pH values decreased from 6.1 ± 0.042 to 5.8 ± 0.111 as the ratio of Fat:SNF was raised from 0.44 to 0.66 and on further rise in the ratio, the pH again increased. On the other hand, FFA values linearly increased from 0.74 ± 0.044 to 1.03 ± 0.035 which were significant (P < 0.05) above 0.55 Fat:SNF ratio of milk. Other physico-chemical attributes such as acidity, soluble nitrogen, HMF, water activity and TBA values were not influenced significantly (P < 0.05) by changes in Fat: SNF ratio of the milk used for the manufacture of Halvasan. The HMF value which is a measure of lactose-protein interaction was higher in sample having 0.77 Fat: SNF ratio as compared to all other samples, but the difference was non-significant (P < 0.05). Free fatty acid (FFA) (as per cent oleic acid) is the measure of free fat liberated from the fat globules because of processing or any type of fat degradation occurring in the product. It may impart oily flavour and also may be responsible for the development of rancidity. FFA values consistently increased with the increase in Fat:SNF ratio. This might be due to the rise in level of fat content on increased Fat: SNF ratio.
Table 2.
Influence of standardization of Fat:SNF ratio of milk and rate of addition of fada on the Physico-chemical composition of Halvasan
| Compositional Attributes (%) | Fat:SNF ratio of milk | Addition of Fada (g/kg of milk) | ||||||
|---|---|---|---|---|---|---|---|---|
| 0.44 | 0.55 | 0.66 | 0.77 | 30 | 40 | 50 | 60 | |
| Acidity (% Lactic Acid) | 0.32a ± 0.012 | 0.35 a ± 0.013 | 0.33 a ± 0.006 | 0.33 a ± 0.016 | 0.30a ± 0.012 | 0.32a ± 0.018 | 0.36b ± 0.021 | 0.37b ± 0.041 |
| pH | 6.1 b ± 0.042 | 6.1 b ± 0.145 | 5.8 a ± 0.111 | 5.9 ab ± 0.037 | 5.8c ± 0.048 | 5.7b ± 0.028 | 5.7a ± 0.067 | 5.6a ± 0.492 |
| Soluble Nitrogen, % | 1.05 a ± 0.11 | 0.87 a ± 0.064 | 0.91 a ± 0.014 | 0.92 a ± 0.042 | 1.22c ± 0.067 | 0.95a ± 0.023 | 0.90a ± 0.025 | 1.11b ± 0.028 |
| HMF (μ moles/100 g) | 362 a ± 36.4 | 371 a ± 30.8 | 384 a ± 47.8 | 392 a ± 63.6 | 425.2a ± 16.1 | 429.1ab ± 40.0 | 448.3ab ± 66.8 | 495.7b ± 42.7 |
| FFA (% Oleic Acid) | 0.74 a ± 0.044 | 0.75 a ± 0.025 | 0.81b ± 0.077 | 1.03 c ± 0.035 | 0.73a ± 0.018 | 0.78b ± 0.018 | 0.79b ± 0.049 | 0.80b ± 0.012 |
| Water Activity(aw) | 0.73 a ± 0.014 | 0.72 a ± 0.007 | 0.7 a ± 0.006 | 0.7 a ± 0.012 | 0.69b ± 0.007 | 0.66b ± 0.007 | 0.64ab ± 0.05 | 0.62a ± 0.031 |
| TBA (O.D. at 532 nm) | 0.29 a ± 0.038 | 0.37 a ± 0.069 | 0.29 a ± 0.047 | 0.29 a ± 0.042 | 0.31a ± 0.067 | 0.37a ± 0.09 | 0.29a ± 0.025 | 0.35a ± 0.035 |
Each observation is a mean ± SD of five replicate experiments (n = 5)
Numbers in each labeled data superscripted with the same alphabet are not significantly different (P < 0.05)
When comparing the FFA and HMF content of Halvasan from different cities, (Patel et al. 2010) observed the average values for FFA and HMF of Halvasan ranging from 0.79 to 1.32 % and 304.36 to 1068.7 μ moles/100 g.
Addition of fada (semolina)
The average values of physico-chemical attributes of Halvasan affected by changes in levels of fada (semolina) are presented in Table 2. The values revealed that except TBA values, all other values such as acidity, pH, soluble nitrogen, HMF, FFA and water activity of Halvasan were influenced significantly (P < 0.05) by increase in levels of fada addition.
The acidity (ranging from 0.30 ± 0.012 to 0.37 ± 0.041 % lactic acidity) and pH (ranging from 5.6 ± 0.492 to 5.8 ± 0.048) of the final products are inversely related and with increase in fada levels, the values differed significantly (P < 0.05) above the addition of 40 g fada while manufacture. Soluble N values though differed significantly (P < 0.05), their trend was not uniform which ranged from 0.90 ± 0.025 to 1.22 ± 0.067 %. The HMF content (ranging from 425.2 ± 16.12 to 495.7 ± 42.7 μ moles/100 g) of Halvasan having fada addition at the rate of 30 g, 40 g and 50 g were statistically (P < 0.05) at par with each other except for the product made with 60 g fada. The FFA content of Halvasan (ranging from 0.73 ± 0.018 to 0.80 ± 0.012 % Oleic Acid) made using fada at the rate of 40 g, 50 g and 60 g were significantly (P < 0.05) at par with each other but differed and were higher than that obtained with the fada addition at the rate of 30 g. The water activity (ranging from 0.62 ± 0.031 to 0.69 ± 0.007) of Halvasan did not differ significantly (P < 0.05) upto initial three levels (i.e. 30, 40 and 50 g) of fada addition. However, the later two levels i.e. 50 and 60 g fada addition were at par statistically (P < 0.05). No scientific data has been published on the effects of different fada levels in Halvasan and hence could not be compared.
Influence of standardization of Fat/SNF ratio and addition of fada (semolina) on the microbial quality of Halvasan
The microbial count of the dairy product can affect the colour and appearance, flavour and body and texture of the product and thus influences its acceptability and hence shelf life. Therefore, all the samples of Halvasan were subjected to microbiological analysis for standard plate count (SPC), coliform count and yeast and mold count (YMC). The values shown in Table 3 are the original values. The coliform counts were absent in all the samples of Halvasan studied and hence not reported.
Table 3.
Influence of standardization of Fat:SNF ratio of milk and rate of addition of Fada on the microbial quality of Halvasan
| Microbial Attribute | Fat:SNF ratio of milk | Addition of Fada (g/kg of milk) | ||||||
|---|---|---|---|---|---|---|---|---|
| 0.44 | 0.55 | 0.66 | 0.77 | 30 | 40 | 50 | 60 | |
| SPC, (cfu/g) | 17.5 a ± 3.33 | 18.4 a ± 6.77 | 26.3 a ± 4.81 | 19.4 a ± 8.13 | 23.2a ± 5.68 | 28.2 a ± 12.63 | 27.6 a ± 5.56 | 29.4 a ± 12.77 |
| Y & M, (cfu/g) | 13.4 a ± 3.99 | 13.3 a ± 5.31 | 17.3 a ± 3.28 | 19.7 a ± 6.95 | 16.3 a ± 5.4 | 19.3 a ± 7.86 | 28.5 a ± 12.41 | 13.8 a ± 4.65 |
Each observation is a mean ± SD of five replicate experiments (n = 5)
Numbers in each labeled data superscripted with the same alphabet are not significantly different (P < 0.05)
The standard plate count and yeast mould count of Halvasan made from standardized milk with different Fat:SNF ratio as well as addition of fada at different rates were not differing significantly (P < 0.05) with each other as shown in Table 1. The non-significant changes in the microbial values might be because the fresh samples manufactured in the laboratory under controlled conditions were analyzed. The small numbers of counts of both the types of organisms might be attributed to the good hygienic condition during manufacture but some negligible post production contamination. All the samples of Halvasan differ non-significantly (P < 0.05) with each other.
Patel et al. (2010) observed the average values of yeast and mold count as 84 cfu/g. and SPC count as 15,325 cfu/g in the market samples of Halvasan collected from different cities of Gujarat. However, the results of the present study are not comparable with them because these samples are prepared under laboratory conditions and were fresh when tested.
Influence on the sensory quality
Standardization of Fat/SNF ratio
The sensory attributes of Halvasan such as colour and appearance, body and texture, flavour as well as total scores as influenced by changes in Fat:SNF ratio are shown graphically in Fig. 1. All the values for sensory scores of Halvasan increased significantly (P < 0.05) with increase in fat: SNF ratio. The values revealed that standardized milk having Fat:SNF ratio 0.66 obtained highest score in all sensory attributes, colour and appearance (13.3 ± 0.39), body and texture (32 ± 0.7), flavour (42.7 ± 1.58) and total score (93 ± 0.7) as compared to other samples having Fat:SNF ratio of 0.44, 0.55 and 0.77.
Fig. 1.
Influence of standardization of Fat:SNF ratio of milk and rate of addition of Fada on the sensory quality of Halvasan
The values shows that samples of Halvasan having Fat:SNF ratio 0.77 and 0.66 were significantly (P < 0.05) affected with each other in respect to colour and appearance. The Halvasan made using milk having Fat:SNF ratio 0.66 and 0.55 were found similar in body and texture and flavour score. The sample of Halvasan having Fat:SNF ratio 0.66 was found significantly (P < 0.05) differing for total score of the final product. The most desirable characteristics of Halvasan, were found optimum in these samples. Also as shown in Table 1, milk having Fat:SNF ratio lower than 0.66 gave lower yield of the final product.
Samples of Halvasan having 0.66 Fat:SNF ratio had light brown colour, optimum Chewiness and sweet delicate flavour as compared to other treatment samples. The samples of Halvasan having 0.44 Fat:SNF ratio had dry surface, sticky body and texture and chalky flavour as compared to other samples. On the other hand, samples of Halvasan having 0.77 Fat:SNF ratio had slightly oily colour and appearance.
Addition of fada (semolina)
The sensory attributes of Halvasan such as colour and appearance, body and texture, flavour as well as total scores influenced by changes in levels of fada addition are presented in graphical way in Fig. 1.
The values presented show that scores of Halvasan for all the sensory attributes were significantly (P < 0.05) affected by the changes in levels of fada addition. The average value of colour and appearance 13 ± 1.41, body and texture 32.67 ± 0.78, flavour 41 ± 1.84 as well as total score 91.7 ± 0.78 of Halvasan having 50 g of fada addition was found highest. Whereas values of these attributes were found lowest in Halvasan made using 60 g of fada.
As per the comments of judges after sensory evaluation, samples of Halvasan having 50 g fada gives optimum grain size, consistency, chewiness, compact body and shiny appearance. The samples of Halvasan having 60 g fada were found very sticky. On the other hand samples of Halvasan having 30 g fada were found very pasty and were lacking in grain size and brown colour.
Influence on the texture profile of Halvasan
Standardization of Fat/SNF ratio
The instrumental method of texture assessment aims at quantifying objectively the textural characteristics of food product to the maximum extent possible. The textural characteristics of Halvasan such as hardness, stiffness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and fracture force are greatly influenced by its composition, type and quality of raw material like milk and wheat solids used as well as manufacturing parameters followed.
The average values of textural attributes of Halvasan affected by changes in Fat: SNF ratio of milk used for the manufacture is shown in Table 4. The values show that cohesiveness, springiness, Chewiness and stiffness of Halvasan manufactured employing different ratios of Fat:SNF in milk were significantly (P < 0.05) influenced. The cohesiveness (0.24 ± 0.001), springiness (8.3 ± 1.36 mm) and chewiness (37.2 ± 5.48 Nmm) values were highest in the samples with 0.66 Fat:SNF ratio, whereas stiffness (15.1 ± 4.56 N/mm) was the lowest and significantly (P < 0.05) differing with all other samples.
Table 4.
Influence of standardization of Fat:SNF ratio of milk and rate of addition of fada on the Physico-chemical composition of Halvasan
| Textural Attribute | Fat:SNF ratio of milk | Addition of Fada (g/kg of milk) | ||||||
|---|---|---|---|---|---|---|---|---|
| 0.44 | 0.55 | 0.66 | 0.77 | 30 | 40 | 50 | 60 | |
| Hardness, N | 76.4 a ± 15.91 | 56.6 a ± 11.63 | 20.1 a ± 5.83 | 36.6 a ± 8.93 | 132.6b ± 25.95 | 81.0a ± 24.37 | 62.4a ± 14.67 | 67.5a ± 9.60 |
| Cohesiveness | 0.20 ab ± 0.268 | 0.21 b ± 0.059 | 0.24 c ± 0.001 | 0.19 a ± 0.144 | 0.07a ± 0.066 | 0.10b ± 0.184 | 0.13c ± 0.094 | 0.11b ± 0.081 |
| Springiness, mm | 3.9 a ± 1.20 | 6.0 b ± 2.29 | 8.3 ac ± 1.36 | 5.0 ab ± 3.14 | 1.8a ± 1.07 | 4.1a ± 1.95 | 4.8a ± 1.55 | 3.8a ± 1.61 |
| Chewiness, N mm | 34.6 b ± 5.80 | 33.6 b ± 8.84 | 37.2 b ± 5.48 | 17.5 a ± 364 | 23.8a ± 12.97 | 30.7a ± 16.20 | 36.9b ± 13.54 | 24.2a ± 10.79 |
| Stiffness, N/mm | 59.1 b ± 12.92 | 53.5 b ± 13.12 | 15.1 a ± 4.56 | 42.7 b ± 8.82 | 71.1a ± 17.59 | 67.3a ± 19.19 | 41.1a ± 11.66 | 30.9a ± 13.73 |
| Adhesiveness, N mm | 4.3 a ± 3.88 | 3.5 a ± 2.05 | 2.4 a ± 0.09 | 2.6 a ± 0.87 | 4.8a ± 2.24 | 11.9bc ± 6.75 | 9.4b ± 2.65 | 11.7bc ± 5.46 |
| Fracture Force, N | 26.9 a ± 3.13 | 16.4 a ± 2.56 | 17.4 a ± 5.93 | 19.5 a ± 3.20 | 81.3b ± 21.83 | 28.7a ± 13.53 | 18a ± 8.68 | 23.3a ± 12.14 |
| Gumminess, N | 4.4 a ± 3.75 | 5.4 a ± 1.86 | 4.3 a ± 0.002 | 2.7 a ± 1.30 | 3.5a ± 1.27 | 4.3a ± 2.00 | 4.4a ± 2.66 | 5.2a ± 2.55 |
Each observation is a mean ± SD of five replicate experiments (n = 5)
Numbers in each labeled data superscripted with the same alphabet are not significantly different (P < 0.05)
The values of hardness, decreased from 76.4 ± 15.91 N to 20.1 ± 5.83 N when Fat:SNF ratio was increased from 0.44 to 0.66 but thereafter it increased on further increase in ratio. However, the variations were non-significant (P < 0.05). Other textural attribute adhesiveness also varied in the similar way as hardness. The values of fracture force as well as gumminess though varied but non-significantly and the trend of variation was not regular.
Thus, change in Fat:SNF ratio had significant influence on cohesiveness, springiness, chewiness and stiffness of the texture attributes of final product and non significantly on hardness, adhesiveness, fracture force and gumminess..
Based on the above findings, the Fat: SNF ratio of 0.66 is suitable for manufacture of Halvasan and it was adjudged the best for Halvasan manufacture by judges.
Addition of fada (semolina)
The average values of texture attributes of Halvasan affected by changes in levels of fada addition is given in Table 4. The tabulated values show that due to progressive increase in levels of fada addition (30 g to 60 g) of standardized milk used for the manufacture of Halvasan, the mean values of its properties ranged for hardness (132.6 ± 25.95–67.5 ± 9.6 N), cohesiveness (0.07 ± 0.066–0.13 ± 0.094), chewiness (23.8 ± 12.97–36.9 ± 13.54 N mm), adhesiveness (4.8 ± 2.24–11.9 ± 6.75 N mm) and fracture force (18 ± 8.68–81.3 ± 21.83 N) of Halvasan manufactured and were affected significantly (P < 0.05).
Hardness values of Halvasan having 30 g fada addition were significantly (P < 0.05) higher than other samples of Halvasan. However, the Halvasan made using fada addition at the rate of 40 g, 50 g and 60 g were found similar in their hardness statastically. The Halvasan made with 50 g of fada addition yielded higher cohesiveness (0.13 ± 0.094) and chewiness (36.9 ± 13.54 Nmm) compared to Halvasan obtained with 30 g, 40 g and 60 g addition of fada. Adhesiveness of the samples having 30 g fada addition were found significantly (P < 0.05) lowest compared to other samples of Halvasan. Similarly Halvasan made with 30 g fada addition were found having highest fracture force as compared to other samples of Halvasan. However, adhesiveness and fracture force were found statistically at par (P < 0.05) in samples of Halvasan having levels of fada addition 40 g, 50 g and 60 g. With progressive increase in levels of fada addition (30 g to 60 g) of standardized milk used for the manufacture of Halvasan, the mean values of its properties viz., springiness (1.8 ± 1.07–4.8 ± 1.55 mm), stiffness (30.9 ± 13.73–71.1 ± 17.59 N/mm) and gumminess (3.5 ± 1.27–5.2 ± 2.55 N) were not affected significantly (P < 0.05).
Based on the above findings, the level of fada addition @50 g/kg of milk was adjudged the best for Halvasan manufacture.
Conclusion
Standardization of milk to Fat:SNF ratio of 0.66 and addition of sprouted wheat fada (semolina) @ 50 g/kg of milk for the manufacture of Halvasan significantly improves all the sensory attributes of final product and yields a most acceptable product.
Acknowledgment
Authors gratefully acknowledges the financial assistance of Indian Council of Agricultural Research, New Delhi for conducting this study under the Network Project on “Research and Development Support for Process Upgradation of Indigenous milk products for Industrial Application.
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