Effect of Microwave Treatment on Colourof Danedar khoa during Storage
Bhavesh B. Chavhan *
Parul Institute of Technology, Parul University, Vadodara, India.
P. Barnwal
National Dairy Research Institute, Karnal, Haryana, India.
Shaikh Adil
Parul Institute of Technology, Parul University, Vadodara, India.
P. G. Wasnik
College of Dairy Technology, Warud (Pusad), India.
*Author to whom correspondence should be addressed.
Abstract
In-package microwave-treated danedar khoa (a heat-desiccated milk product) was investigated to determine color changes during its storage at different temperatures. An optimized sample of danedar khoa packaged in a nylon pack was stored at 10, 35 and45°Ctemperatures.The changes in L*, a*, and b* value in the in-package microwave-treated and control danedar khoa were investigated during storage. In the control sample, the initial average value of L* was 65.04-67.56. As the temperature increased to 10°C, 35°C, and 45°C, the L* values also increased to 64.53-67.17, 65.45-67.10, and 65.58-67.22 respectively. For a*, the initial value was 5.40-4.19 With the rise in temperature to 10°C, 35°C, and 45°C, the a* values decreased to 5.20-4.01, 5.24-4.10, and 5.24-3.13 respectively. Regarding b*, the value in the control sample was 24.15-29.74 As the temperature was raised to 10°C, 35°C, and 45°C, the b* values further increased to 27.44-31.15, 29.50-30.57, and 27.53-31.91 respectively.
Keywords: Colour value, danedar khoa, microwave, storage