i.
Desirable Attributes of Khoa
a) Colour and Appearance: A
good quality khoa, in general, should have uniform whitish colour with perhaps
a tinge of brown colour. Khoa made from cow milk, however, has light yellow to
deep yellow colour. The surface should be slightly oily/greasy i.e., showing
the signs of little free fat. It should not have any foreign matter.
b) Flavour: A
typical mildly cooked flavour, similar to that perceived from boiled milk, is
most acceptable. The taste should be pleasantly sweet. Good quality product
shall not have any abnormal or objectionable flavour.
c) Body and Texture: The
texture of khoa depends on its variety. In general a uniform and slightly
granular (equal to pinhead size) texture is most desirable. Pindi khoa is
required for making burfi and peda in which homogenous texture with very fine
grains is required. Pindi khoa has smooth, compact and homogenous texture. Dhap
khoa has slightly loose texture with grains of bigger size than that of Pindi
khoa. Danedar khoa is used for making kalakand and milk cake in which presence
of big grains with brown colour are considered desirable attributes.
ii.
Score Card of Khoa
A 100-point score
card is more purposeful and objective, hence it is recommended for judging of
khoa (Table )
Score card for khoa |
iii.
Scoring Technique of Khoa
i) Tempering: Khoa
should be kept at room temperature for judging purpose. It is,
however, desirable to have a constant temperature of about 30oC
for consistency in judging throughout the year.
ii) Sampling: A
uniform sample weighing about 50 g for each judge is collected from the bulk
khoa. Alternatively, the judges may also use a cheese trier to withdraw the
khoa sample.
iii)
Sequence of observations:
a) The first step
in judging khoa is the examination of packaging material, which should be neat
and clean. The product should be properly protected.
b) Immediately
after collecting a representative sample of khoa either by a knife or cheese
trier, bring it under the nose and inhale the odour of khoa and make a mental
memory of the same. Then observe the colour and appearance.Special attention
should be paid to the detection of burnt particles, if any.
c) The texture of
khoa is evaluated by observing the nature of plug for smoothness, cohesiveness
and whether it sticks to the trier. Pressing and rolling a small piece of khoa
in between the fore fingers and the thumb, note the hardness, presence of free
fat, etc. Spread a small mass of khoa on the palm of your hand with the thumb
and examine the uniformity, size and toughness of the grains.
d) Take a
sufficient quantity of khoa in the mouth. While rolling it about in the mouth
and chewing it in between the teeth, note the tactual and taste sensations.Expectorate
the sample and note if any after-taste persists.
iv.
Undesirable Attributes of Khoa
a)
Colour and appearance defects: Too brown/dark, lack of
uniformity, moist/ dry/ mouldy, surface, visible burnt/foreign particles.
b)
Body and texture defects: Hard/dry, weak/loose, lack
cohesiveness, grainy/ gritty and sandy texture.
c)
Flavour defects: Flat, smoky, burnt, sour/acidic, metallic, rancid, oxidized, stale,
salty and neutralizer.
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