Browsing by Author "Anuj Gautam"

Now showing 1 - 3 of 3

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties
(Springer, 2015) Vishal Jain; Prasad Rasane; Alok Jha; Nitya Sharma; Anuj Gautam
Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N2, 98 % CO2 and 50%N2: 50%CO2). The samples were stored at 10, 25 and 37 °C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N2: 50 % CO2and storage at 10 °C, were the most suitable conditions for preserving the Kalakand for upto 60 days. © Association of Food Scientists & Technologists (India) 2014.
Moisture sorption isotherms of dietetic Rabri at different storage temperatures
(2013) Gajanan Ghayal; Alok Jha; Jatindra K Sahu; Arvind Kumar; Anuj Gautam; Ravindra Kumar; Prasad Rasane
Moisture sorption isotherms of dietetic Rabri were determined at 10, 25 and 37 °C over a water activity range of 0.113-0.868. Sorption isotherms at 37 °C were sigmoidal (type II) curves, while at 10 °C, they were of type V and Type I at 25 °C for both adsorption and desorption processes. Five sorption models were tested to fit the experimental data. Halsey's model for 10 °C, Caurie's model for 25 °C and Modified Mizrahi's model for 37 °C were found to be the best fit. There was a clear hysteresis effect at 10 °C, whereas the effect gradually decreased and diminished at 37 °C. © 2013 Society of Dairy Technology.
Sensory and textural properties of chhana kheer made with three artificial sweeteners
(2013) Anuj Gautam; Alok Jha; Rakhi Singh
Chhana kheer, a dessert containing chhana and sugar, is very popular in the Indian subcontinent. A process for manufacturing chhana kheer based on milk fat, aspartame, acesulfame-K and sucralose was optimised. Aspartame and acesulfame-K at the level of 0.015% and sucralose at the level of 0.05% were found to be the most appropriate levels for chhana kheer replacing conventional product. The predicted score of the suggested formulation was 7.28 for sweetness, 8.06 for colour and appearance, 7.04 for texture, 7.79 for flavour, 6.69 for overall acceptability and 4820 g s for consistency respectively. © 2012 Society of Dairy Technology.