Effect of incorporation of concentrated and lactose hydrolysed whey on sensory quality of khoa

Abstract

Whey is a major by-product of dairy industry obtained during manufacture of cheese, chhana, paneer, chakka etc. The utilization of whey solids in human food chain not only helps in value addition but also reduces the load on ETP plant in milk processing unit. The use of whey solids in foods also improves the product nutritional value. In this present investigation attempts were made to utilize concentrated and lactose hydrolysed whey in the preparation of khoa. The findings showed that addition of 1.0% lactase enzyme to concentrated whey (20%TS) and incubated for 45â°C for 120 minutes resulted in 74% lactose hydrolysis. The use of concentrated and lactose hydrolysed whey (CLHW) increased sweetness, softness and granularity of khoa. The khoa prepared with incorporation of 20% and 30% CLHW showed higher browning compared to that in khoa with 10% CLHW and control khoa.  All the sensory parameters of khoa made by incorporation of 10% CLHW with 30% moisture content was non-significant to control khoa with 35% moisture.