Abstract
Abstract
Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present in large amount (Khamrui et al., 1998). Whey is a dairy waste and contains valuable nutrients therefore in the present investigation whey was selected as substitution of buttermilk for developing the traditional product Kadhi. Six types of Kadhi’s (K2, K3, K4, K5, K6 and K7) were developed using whey and buttermilk in ratio of 50:50, 60:40, 70:30, 80:20, 90:10, 100:0. Standard khadi (K1) was also developed with 100% buttermilk.
Standard (K1) and modified kadhi (K2) samples were analyzed for sensory and microbiological quality. The microbiological quality was analyze an hour 0 (fresh) 10, 20, 30, 40, and 50 hours of storage period. The microbiological quality among standard and modified fresh Kadhi sample showed non-significant differences in respect of Lactic acid Bacteria(6.58 x 107cfu/g to 6.60 x 107cfu/g), Yeast Mould Count (0.48x 102 cfu/g to 0.40 x 102 cfu/g) and Coliform count(0.19 and 0.18 cfu /g). Whereas during storage of standard and modified Kadhi sample Lactic acid bacteria, YMC and Coliform count are firstly increased and then decreased as storage period progressed up to 50 hours. It was observed that standard and modified kadhi samples has significantly (P<0.05) influenced the LAB (8.30 x 107cfu/g to 9.12 x 107cfu/g, and 8.25 x 107cfu/g to 9.21 x 107cfu/g), YMC (0.68 x102cfu/g to 2.10 x102cfu/g, and 0.60 x 102cfu/g to 2.00 x 102cfu/g)and Coliform count (0.50 x102cfu/g to 1.98 x102cfu/g, and 0.38 x 102cfu/g to 1.90 x 102cfu/g)in the kadhi samples during all the hours of storage period i.e. up to hours 50. All the developed Kadhi’s were evaluated for all the sensory attributes like colour, flavor, texture, taste, appearance and overall acceptability at 9 point hedonic scale by selected 30 panel members. Results revealed that significant difference (P˂0.01) was observed among the Kadhi variations and 50:50 (K2; whey:buttermilk) liked very much by the panelist. Nutritional composition of standard and K2 Kadhi was also analyzed. No significant difference was observed in any nutrients (Moisture, fat, protein, fibre, carbohydrate, energy and minerals) between reference and standard product. Present study revealed that whey could be successfully used as an excellent substitute for buttermilk. Developed product was similar in sensory and nutritional qualities as that of product developed from buttermilk.