Effect of Microwave Treatment on Colourof Danedar khoa during Storage
Bhavesh B. Chavhan, P. Barnwal, Shaikh Adil, P. G. Wasnik
Asian Journal of Research in Biochemistry · pp. 1–6 · Published 3 Mar 2024
10.9734/ajrb/2024/v14i2277Abstract
In-package microwave-treated danedar khoa (a heat-desiccated milk product) was investigated to determine color changes during its storage at different temperatures. An optimized sample of danedar khoa packaged in a nylon pack was stored at 10, 35 and45°Ctemperatures.The changes in L*, a*, and b* value in the in-package microwave-treated and control danedar khoa were investigated during storage. In the control sample, the initial average value of L* was 65.04-67.56. As the temperature increased to 10°C, 35°C, and 45°C, the L* values also increased to 64.53-67.17, 65.45-67.10, and 65.58-67.22 respectively. For a*, the initial value was 5.40-4.19 With the rise in temperature to 10°C, 35°C, and 45°C, the a* values decreased to 5.20-4.01, 5.24-4.10, and 5.24-3.13 respectively. Regarding b*, the value in the control sample was 24.15-29.74 As the temperature was raised to 10°C, 35°C, and 45°C, the b* values further increased to 27.44-31.15, 29.50-30.57, and 27.53-31.91 respectively.
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