Influence of stabilizers on quality of sandesh from buffalo milk

• Published in: Journal of food science and technology Vol. 48; no. 6; pp. 740 - 744
• Main Authors: Sanyal, M. K., Pal, S. C., Gangopadhyay, S. K., Dutta, S. K., Ganguli, D., Das, S., Maiti, P.
• Format: Journal Article
• Language: English
• Published: India Springer-Verlag 01.12.2011; Springer Nature B.V
• Subjects: Buffalo; Carbohydrates; Cellulose; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Flour; Food; Food Science; Milk; Moisture content; Nutrition; Original; Original Article; Proteins; Rheology; Sodium; Software; Studies; Wheat; Carboxymethyl cellulose; Carrageenan; Sodium alginate; Buffalo milk; Quality; Sandesh
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-010-0176-0

Buffalo milk standardized to solids-not-fat (SNF) to fat ratio of 1.4 was added separately with 0.1% (w/w) each of carrageenan, sodium alginate and carboxymethyl cellulose and then heated, cooled and coagulated to obtain chhana which was converted into sandesh by adding 1.5% (w/w) wheat flour and 25% (w/w) cane sugar followed by heating (40 min/kg chhana). The treated samples of sandesh were compared with control prepared similarly manner but without stabilizer. Addition of stabilizer decreased hardness, fracturability, adhesiveness, cohesiveness, gumminess and chewiness of sandesh and improved sensory body and texture, colour and appearance as well as overall acceptability of the product when compared with control. Textural and sensory properties of different samples of sandesh indicated that the product made by adding carrageenan proved best. Carrageenan at 0.1% produced better results in terms of textural and sensory profile of sandesh as compared to 0, 0.075 and 0.125% (w/w) of carrageenan.