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/v13i82072Abstract
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.
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