Khoa, rabri and basundi are concentrated forms of milk solids. In case of khoa,
sugar is not present, but in rabri and basundi sugar is added to sweeten the products for direct consumption. So, these products are rich source of energy. Pindi khoa provides about 400 kcal/100g. The values for other types of khoa, i.e. Dhap and Danedar are slightly lower. Rabri and basundi supply about 280 and 250 kcal/100 gm products, respectively. These desiccated products are also rich source of minerals,particularly the calcium. However, some losses of milk nutrients during heat desiccation may also take place. For example, about 2.6% reduction in available lysine due to interaction between amino acid group of lysine and aldehydes group of lactose (Maillard browning) take place under drastic heat treatment in khoa. In addition, about 20-25% water-soluble vitamins are also lost during khoa making.
sugar is not present, but in rabri and basundi sugar is added to sweeten the products for direct consumption. So, these products are rich source of energy. Pindi khoa provides about 400 kcal/100g. The values for other types of khoa, i.e. Dhap and Danedar are slightly lower. Rabri and basundi supply about 280 and 250 kcal/100 gm products, respectively. These desiccated products are also rich source of minerals,particularly the calcium. However, some losses of milk nutrients during heat desiccation may also take place. For example, about 2.6% reduction in available lysine due to interaction between amino acid group of lysine and aldehydes group of lactose (Maillard browning) take place under drastic heat treatment in khoa. In addition, about 20-25% water-soluble vitamins are also lost during khoa making.
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