Enhancement of Shelf-Life of Kalakand with Food Additives

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Authors

  • P. K. Ghatak
     Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal ,IN
  • K. Sarkar
     Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal ,IN
  • S. Moulick
     Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal ,IN
  • P. R. Ray
     Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus - 741 252, Nadia, West Bengal ,IN

Abstract

Kalakand is a milk sweet prepared by blending cane sugar with khoa-a heat desiccated milk product. It is characterized by grainy texture and caramelized flavour. Kalakand has a slightly longer shelf-life as compared to khoa owing to its sugar content. Addition of preservatives like potassium sorbate, nisin, sodium and potassium metabisulphite have been found to be useful in extending the shelf-life of khoa. Therefore, the present study was undertaken to investigate the effect of addition of nisin (PI) and potassium metabisulphite (P2) on the shelf-life of kalakand during storage,

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Published

2003-06-01

How to Cite

Ghatak, P. K., Sarkar, K., Moulick, S., & Ray, P. R. (2003). Enhancement of Shelf-Life of Kalakand with Food Additives. The Indian Journal of Nutrition and Dietetics, 40(6), 212–217. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/6752

Issue

Volume 40, Issue 6, June 2003

Section

Original Articles

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