1Department of Food Science and Technology, College of Agriculture, GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand – 263 145, India
2Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana – 132 001, India
3Department of Post Harvest Process and Food Engineering, College of Technology GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand – 263 145, India
*E mail: anilkumargbpuat@gmail.com
Online published on 21 August, 2014.
Effect of processing and storage on the colour indices of milkcake viz. lightness (L*), redness (a*) and yellowness (b*) was investigated during the study. Two levels each of thermization temperature (70 and 80°C/60 min.) and corn syrup level (0 and 4%) during processing and effect of storage at 25°C for change in colour of milkcake was studied at an interval of one month. During experiments the browning effect of both the variables (i.e. thermization temperature and corn syrup level) was found significant (p<0.05) on colour indices of milkcake as indicated by decrease in L* values, hue angle (H*) and C* values and increase in red hue (a*) values. Browning also increased significantly (p<0.05) with storage period as indicated by decrease in L*, b* and C* values. Extent of browning was found more in samples thermized at 80°C than at 70°C. Instrumental readings were found in agreement with the analyzed HMF values for milkcake. The study revealed that CIE Lab parameters could be used as an effective objective colour measurement method to monitor colour characteristics of milkcake, in particular and other similar heat desiccated milk products, in general.
Traditional dairy product, milkcake, browning, colour characteristics, thermization
