Influence of total solids on textural and sensory characteristics of kheer

Abstract

In present communication, textural and sensory characteristics of kheer were investigated at its different total solids (25.5-45.1 %). For present investigation, fresh cow milk (3.5 % fat, 8.5 % SNF) was used. Pre-cleaned Basmati rice grains (2.5 % weight of original milk) was washed and soaked in water (rice to water ratio as 1:2) for 30 minutes and cooked at 95 ºC using steam jacketed kettle. Refined granulated sugar (5 % weight of original milk) was added just prior to end of cooking process. The studied textural and sensory characteristics of kheer were found statistically significant (p<0.01) with its total solids. The firmness, work of adhesion, work of shear and stickiness of kheer  were ranged between 0.291 to 0.449 N, -0.066 to -0.117 mJ, 1.040 to 2.003 mJ and -0.0195 to -0.0396 N, respectively for its studied total solids under room conditions. Hardness of cooked rice grains was observed to decrease from 11.07 to 4.18 N with increasing total solids of kheer. The kheer at total solids of 28.1 % and 30.5 % are statistically at par with each other and kheer, at 28.1 % total solids, have highest sensory scores. Textural and sensory analysis of kheer with respect to total solids will be helpful in deciding the particular total solids of the kheer, the characteristics of which will be used for design process equipments including metering and filling systems for the organized and hygienic preparation, packaging and distribution of kheer