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Research Article Open access CC BY 4.0

Studies on the Physicochemical Attributes of Kalakand and the Effect of Kinnow Juice Addition

G. V. Maske, G. K. Londhe, P. L. Zine

International Journal of Environment and Climate Change · pp. 1292–1297 · Published 10 Jun 2023

10.9734/ijecc/2023/v13i82072

Abstract

Kalakand was prepared from buffalo milk (6 fat and 9 % solids not fat) with a constant level of sugar (6 w/v of milk) incorporating different levels of kinnow juice (viz. T1 (0%) T2 (10%), T3 (15%), T4 (20%) and T5 (25%) % W/V of milk). It was observed that T1, T2, T3, T4 and T5 contained moisture 17.05, 17.40, 19.30, 20.75 and 22.63 %, fat 21.33, 20.90, 20.14, 18.89 and 17.48 %, protein 15.30, 14.94, 14.22, 13.51 and 12.84 %, ash 3.1, 2.85, 2.8, 2.55 and 2.43 %, total solids 82.95, 82.60, 80.70, 79.25 and 77.38 %, total carbohydrate 41.67, 42.70, 44.96, 44.60 and 44.23 %, titratable acidity 0.33, 0.38, 0.52, 0.59 and 0.75 %, L.A 6.74, 6.59, 6.40, 6.21 and 6.05 respectively.

Physicochemical analysis Kalakand Kinnow juice

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