Formulation of kheer ready mix based on sensory - Tamil Nadu ...

FORMULATION OF KHEER READY-MIX BASED ON SENSORY ATTRIBUTES
88
B.R.Kadam 1 , A.F.Lembhe 2 and P.N.Zanjad 3
Maharashtra Animal & Fishery Sciences University, Nagpur-06, (M. S.)
ABSTRACT
The investigation was undertaken with a view to develop a suitable formulation <strong>of</strong>
<strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> using ground Basmati rice <strong>of</strong> uniform grain size, powdered cane sugar and
whole milk powder (WMP) in different proportions. Kheer <strong>ready</strong>-<strong>mix</strong> formulation containing
25 per cent rice and equal proportions <strong>of</strong> sugar and WMP i. e. 37.5 per cent <strong>of</strong> each produced
the desirable quality <strong>kheer</strong> in respect <strong>of</strong> colour and appearance, consistency, flavour and
overall acceptability. Roasting <strong>of</strong> rice and use <strong>of</strong> saffron colour did not show any significant
effect on the sensory attributes <strong>of</strong> <strong>kheer</strong>. The Kheer with desirable consistency was prepared
by reconstituting 100 gm <strong>of</strong> <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> in 600 ml water and further cooking for 10 - 15
minutes.
Keywords: Kheer, Ready-<strong>mix</strong>, Milk powder, Basmati rice, Consistency
INTRODUCTION
Kheer is a delicious Indian dessert which
is popular throughout the country and enjoyed by
all sections <strong>of</strong> the society. Conventionally it is
prepared by partial dehydration <strong>of</strong> whole milk in a
karhai over direct fire together with sugar and
usually rice or semolina (De et al., 1976). Because <strong>of</strong>
changing food habits and life style <strong>of</strong> people the
convenience foods, <strong>ready</strong>-to-eat or <strong>ready</strong>-to-serve
foods and <strong>ready</strong>-<strong>mix</strong>es for different food products
are gaining popularity, especially in the urban area.
In India urbanization is taking place speedily.
Traditional processes <strong>of</strong> preparing different dairy
culinary arts and skills and are <strong>of</strong>ten inconvenient.
Therefore there is a need to simplify and standardize
the processes <strong>of</strong> preparing traditional dairy
products, which would not only require lesser
preparation time but also, would be convenient to
use. This is possible by standardizing the processes
for formulation <strong>of</strong> <strong>ready</strong>-<strong>mix</strong>es and <strong>ready</strong>-to-eat or
<strong>ready</strong>-to-serve dairy products.
Several preparations <strong>of</strong> convenience
foods for different milk <strong>based</strong> products are available
in the market which can be very conveniently used
Part <strong>of</strong> M. V. Sc. Thesis submitted to Marathwada Agricultural University, Parbhani.
1 Assist. Pr<strong>of</strong>essor, Dept. <strong>of</strong> Livestock Products Technology, KNP College <strong>of</strong> Veterinary
Science, Shirwal, Dist. Satara (M. S.), E-mail: brkadam_vet@rediffmail.com
2 Retired Pr<strong>of</strong>essor and Head, Dept. <strong>of</strong> Livestock Products Technology, College <strong>of</strong> Veterinary
and Animal Sciences, Parbhani, (M. S.)
3 Pr<strong>of</strong>essor and Head, Dept. <strong>of</strong> Livestock Products Technology, College <strong>of</strong> Veterinary
and Animal Sciences, Parbhani, (M. S.)
Tamilnadu J. Veterinary & Animal Sciences 7 (2) 88-93, March - April 2011

Kadam et al.,
by the housewives, restaurants and armed forces.
However, limited attempts have been made to
develop/ formulate the <strong>ready</strong>-<strong>mix</strong>es for various
traditional milk products. Since the information
available on the <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> was scanty, the
work was undertaken to develop a suitable
formulation for <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>.
MATERIALS AND METHODS
Rice, whole milk powder, Cane sugar and
Saffron colour were the ingredients used for
preparation <strong>of</strong> <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>. Finely ground
Basmati rice was used for formulating the <strong>kheer</strong>
<strong>ready</strong>-<strong>mix</strong>. These rice grains were roasted in an open
iron pan on direct fire at the temperature <strong>of</strong> 80 to
90O Group Treatment Proportion <strong>of</strong> ingredient (%)
Ground rice Sugar WMP
1
2
G1T1 G1T2 G1T3 G2T4 G2T5 20
20
20
25
25
35
40
45
35
37.5
45
40
35
40
37.5
3
G2T6 G3T7 G3T8 G3T9 25
30
30
30
40
30
35
40
35
40
35
30
shown in above table. Kheer <strong>ready</strong>-<strong>mix</strong> was added
to the water which was about to boil. The quantity
<strong>of</strong> water required per 100 g. <strong>of</strong> <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> was
C for 5 to 10 min. The trials were conducted using standardized. About 600 ml water required to
roasted and unroasted rice grains separately. Whole reconstitute 100 g. <strong>of</strong> <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> into <strong>kheer</strong> <strong>of</strong>
milk powder available in local market was used for desired consistency. Continuous stirring was done
formulating the <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>. Commercial grade while adding <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> to the water. The
white crystalline cane sugar was ground to make <strong>mix</strong>ture was kept at simmering temperature over a
into fine powder and used for formulation <strong>of</strong> the low fire with constant stirring to avoid scorching.
<strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>. Saffron colour was used at different Cooking was continued for 10 to 15 min. After
levels so as to get the acceptable <strong>kheer</strong> from <strong>kheer</strong> achieving desired consistency the <strong>kheer</strong> was
<strong>ready</strong>-<strong>mix</strong>.
immediately cooled to room temperature with
continuous stirring to avoid skin formation and
<strong>Formulation</strong> <strong>of</strong> <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>:
<strong>Formulation</strong> <strong>of</strong> <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> was done
by using finely ground rice, powdered cane sugar
stored till it was served to the panel <strong>of</strong> judges for
sensory evaluation.
and whole milk powder. The experiment was divided
into three groups on the basis <strong>of</strong> quantity <strong>of</strong> rice i. e.
Organoleptic evaluation <strong>of</strong> <strong>kheer</strong>:
group 1, 2, and 3 involving <strong>ready</strong>-<strong>mix</strong> formulations
Organoleptic evaluation <strong>of</strong> <strong>kheer</strong> in
containing 20, 25 and 30 per cent rice respectively. respect <strong>of</strong> colour and appearance, consistency,
The total quantity <strong>of</strong> the <strong>mix</strong> however was made to flavour and overall acceptability was carried out by
hundred by varying the proportions <strong>of</strong> whole milk a panel <strong>of</strong> 6 judges. The judges were asked to
powder and sugar as indicated below.
evaluate the product by using score card
comprising <strong>of</strong> '9' point hedonic scale as described
Preparation <strong>of</strong> <strong>kheer</strong>:
in 'Manual <strong>of</strong> Analysis <strong>of</strong> Fruit and Vegetable
products' by Ranganna (1977). Organoleptic
Kheer was prepared from <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> evaluation <strong>of</strong> <strong>kheer</strong> prepared from <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>
having different combinations <strong>of</strong> ingredients as formulations under three groups was carried out
Tamilnadu J. Veterinary & Animal Sciences 7 (2) 88-93, March - April 2011
89

separately to select the best formulation from each
group. Selected formulations from three groups were
again evaluated for organoleptic properties to know
the most suitable formulation for preparing <strong>kheer</strong>.
Statistical analysis:
The data obtained during the course <strong>of</strong>
investigation were subjected to statistical analysis.
One way and two way ANOVA was applied to test
the significance as described by Panse and
Sukhatme (1967). However student 't' test was
applied to test the significance <strong>of</strong> roasting <strong>of</strong> rice.
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RESULTS AND DISCUSSION
Sensory evaluation <strong>of</strong> <strong>kheer</strong> prepared from
<strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> formulations was carried out
separately for each group i. e. group 1, 2 and 3
containing 20, 25 and 30 per cent rice respectively
and different proportions <strong>of</strong> whole milk powder and
sugar. Kheer prepared from <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>
formulations selected from each group was again
evaluated <strong>based</strong> on sensory characteristics to select
the best formulation.
Results <strong>of</strong> group 1 show that sensory
score for colour and appearance <strong>of</strong> G1T1 treatment
was the highest (8.00 + 0.28) but was at par with
that <strong>of</strong> G1T2 treatment (7.66 + 0.22) and significantly
superior over that <strong>of</strong> G1T3 treatment (6.83 + 0.17).
The sensory score for consistency was the highest
(8.00 + 0.26) for G1T2 but was at par with that <strong>of</strong>
G1T1 (7.50 + 0.32) and significantly superior over
that <strong>of</strong> G1T3 treatment (6.66 + 0.15). Sensory scores
for flavour (8.16 + 0.21) and overall acceptability
(8.50 + 0.18) were the highest for G1T2 treatment
and were significantly superior over those <strong>of</strong> G1T1
(7.33 + 0.21, 6.33 + 0.08) and G1T3 (7.16b + 0.18,
6.33 + 0.08) treatments respectively. The results
indicate that G1T2 treatment is superior over G1T1
and G1T3 treatment (Table 1).
<strong>Formulation</strong> <strong>of</strong> .......
From the results <strong>of</strong> group 2 it is clear that
sensory score for colour and appearance <strong>of</strong> G2T4
treatment was the highest (8.50 + 0.13) but was at
par with that <strong>of</strong> G2T5 treatment (8.33+ 0.17) and
significantly superior over that <strong>of</strong> G2T6 treatment
(7.16 + 0.16). The sensory scores for consistency,
flavour and overall acceptability <strong>of</strong> G2T5 treatment
were 8.50 + 0.03, 8.33 + 0.08, and 8.66 + 0.08
respectively which were higher than the
corresponding scores <strong>of</strong> other two treatments.
Further it is seen that these scores <strong>of</strong> G2T5 treatment
were significantly superior to G2T4 and G2T6
treatments having scores 7.66 + 0.29, 7.33 + 0.21,
7.16 + 0.18 and 7.33+ 0.11, 6.83 + 0.15, 7.16 + 0.19
respectively (Table 1). The results indicate that G2T5
treatment is superior over G2T4 and G2T6
treatments.
It is revealed from the results <strong>of</strong> group 3
that the scores for colour and appearance and
consistency <strong>of</strong> G3T7 (8.66 + 0.15 and 7.83+ 0.25
respectively) and G3T8 (8.33+ 0.17 and 7.83+ 0.15
respectively) treatments were at par with each other
and were significantly superior to that <strong>of</strong> G3T9
treatment (7.16 + 0.16 and 6.33 + 0.11). The highest
scores were recorded for flavour (8.50 + 0.13) and
overall acceptability (8.33 + 0.11) <strong>of</strong> G3T8 treatment.
These scores were significantly superior to the
scores for G3T7 (7.66+ 0.21, 7.50 + 0.17) and G3T9
(6.33 + 0.11, 7.00 + 0.13) treatments respectively
(Table 1). The results indicate that G3T8 treatment
is superior over G3T7 and G3T9 treatments.
From the results <strong>of</strong> treatments selected from
each group it is seen that the highest scores i. e.
8.66+ 0.11, 8.66+ 0.11, 8.83 + 0.08, and 8.66 + 0.11
were recorded respectively for colour and
appearance, consistency, flavour and overall
acceptability <strong>of</strong> G2T5 treatment (Table 2). These
scores were significantly superior over the
corresponding scores <strong>of</strong> both other selected
treatments viz. G1T2 (7.66+ 0.08, 7.83+ 0.25, 8.16+
0.11, 7.50 + 0.13) and G3T8 (6.50 + 0.13, 7.33 + 0.11,
7.16 + 0.15, 6.66 + 0.11). The lowest sensory scores
Tamilnadu J. Veterinary & Animal Sciences 7 (2) 88-93, March - April 2011

Table 1:
Sensory evaluation <strong>of</strong> <strong>kheer</strong> prepared from <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> formulations under different groups
Group Treatments Colour and appearance Consistency Flavour Overall
acceptability
G1T1 8.00 a + 0.28 7.50 a + 0.32 7.33 b + 0.21 7.16 b + 0.18
1
2
3
G 2T 5
G 3T 8
G 1T 2
G 1T 3
G 2T 4
G 2T 5
G 2T 6
G 3T 7
G 3T 8
G 3T 9
Kadam et al.,
7.66 a + 0.22 8.00 a + 0.26 8.16 a + 0.21 8.50 a + 0.18
6.83 b + 0.17 6.66 b + 0.15 6.33 c + 0.08 6.33 c + 0.08
8.50 a + 0.13 7.66 b + 0.29 7.33 b + 0.21 7.16 b + 0.18
8.33 a + 0.17 8.50 a + 0.03 8.33 a + 0.08 8.66 a + 0.08
7.16 b + 0.16 7.33 b + 0.11 6.83 b + 0.15 7.16 b + 0.19
8.66 a + 0.15 7.83 a + 0.25 7.66 b + 0.21 7.50 b + 0.17
8.33 a + 0.17 7.83 a + 0.15 8.50 a + 0.13 8.33 a + 0.11
7.16 b + 0.16 6.33 b + 0.11 6.33 c + 0.11 7.00 b + 0.13
* Common superscripts indicate treatments are at par at 1 and 5 per cent level <strong>of</strong> probability.
Treatments Colour and appearance Consistency Flavour Overall acceptability
G1T2 7.66 b + 0.08 7.83 b + 0.25 8.16 b + 0.11 7.50 b Table 2:
Sensory evaluation <strong>of</strong> <strong>kheer</strong> prepared from <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong> formulations selected from Group 1, 2 and
3
+ 0.13
8.66 a + 0.11 8.66 a + 0.11 8.83 a + 0.08 8.66 a + 0.11
6.50 c + 0.13 7.33 b + 0.11 7.16 c + 0.15 6.66 c + 0.11
* Common superscripts indicate treatments are at par at 1 and 5 per cent level <strong>of</strong> probability.
Tamilnadu J. Veterinary & Animal Sciences 7 (2) 88-93, March - April 2011
91

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G2T5
Treatments and
Particulars
Roasted
Unroasted
Table 3:
Effect <strong>of</strong> roasting <strong>of</strong> rice on sensory characteristics <strong>of</strong> <strong>kheer</strong>
were recorded for all the sensory attributes <strong>of</strong> G3T8
treatment but were at par with the corresponding
scores <strong>of</strong> G1T2 treatment in respect <strong>of</strong> consistency.
The results indicate that G2T5 treatment is
superior over G1T2 and G3T8 treatments.
All these results indicate that the <strong>kheer</strong>
<strong>ready</strong>-<strong>mix</strong> formulation under the treatment G2T5
is the most suitable among all other formulations
under study for preparation <strong>of</strong> the <strong>kheer</strong>.
Colour and Consistency Flavour Overall
appearance
acceptability
8.00 7.83 7.83 7.83
7.83 8.00 8.00 8.00
* Treatments are not significantly different at 1 and 5 per cent level <strong>of</strong> significance.
Levels <strong>of</strong>
added colour
Zero
400 ppm
500 ppm
600 ppm
<strong>Formulation</strong> <strong>of</strong> .......
Table 4:
Effect <strong>of</strong> added colour on sensory attributes <strong>of</strong> <strong>kheer</strong>:
Colour and
Overall
appearance
acceptability
8.66 a + 0.15 8.50 a + 0.18
8.16 a + 0.11 7.50 b + 0.18
6.50 b + 0.18 6.00 c + 0.18
5.83 c + 0.25 5.60 c + 0.08
* Common superscripts indicate treatments are at par at 1 and 5 per cent level <strong>of</strong> probability.
Effect <strong>of</strong> roasting <strong>of</strong> rice on sensory characteristics
<strong>of</strong> <strong>kheer</strong>:
Scores for colour and appearance,
consistency, flavour and overall acceptability <strong>of</strong>
G2T5 treatment using roasted and unroasted rice
grains were 8.00, 7.83, 7.83, 7.83 and 7.83, 8.00, 8.00,
8.00 respectively (Table 3). The differences in the
sensory scores for colour and appearance,
consistency, flavour and overall acceptability <strong>of</strong>
<strong>kheer</strong> using roasted and unroasted rice grains were
nonsignificant.
Effect <strong>of</strong> added colour on sensory attributes <strong>of</strong>
<strong>kheer</strong>:
The highest sensory scores were recorded
for colour and appearance (8.66 + 0.15) and overall
Tamilnadu J. Veterinary & Animal Sciences 7 (2) 88-93, March - April 2011

acceptability (8.50+ 0.18) <strong>of</strong> <strong>kheer</strong> without any added
colour. The scores decreased with increasing level
<strong>of</strong> added colour to lowest 5.83 + 0.25 and 5.60 + 0.08
respectively for colour and appearance and overall
acceptability with 600 ppm added colour (Table 4).
It is revealed from the sensory evaluation
<strong>of</strong> the <strong>kheer</strong> prepared from different selected <strong>ready</strong><strong>mix</strong>
formulations that, the <strong>ready</strong>-<strong>mix</strong> formulations
which contained more quantities <strong>of</strong> whole milk
powder yielded <strong>kheer</strong> with better scores for colour
and appearance. The higher scores might be due to
rich colour <strong>of</strong> whole milk powder which resulted in
<strong>kheer</strong> with better colour and appearance. Saffron
colour was used to improve the colour and
appearance <strong>of</strong> <strong>kheer</strong>. It is clear from the results that
preference was given to the <strong>kheer</strong> which did not
contain added colour. Addition <strong>of</strong> artificial colour
not only affected the colour and appearance but
also adversely affected overall acceptability <strong>of</strong> the
<strong>kheer</strong>. The results are contradictory to those
reported by Singh and Shurpalekar (1989) who
noticed improvement in the colour and appearance
<strong>of</strong> <strong>kheer</strong> due to added colour. Perhaps this might be
due to the different cereal base used for formulating
the <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>.
It is observed from the results that there
was considerable increase in the consistency <strong>of</strong>
reconstituted <strong>kheer</strong> with increase in proportion <strong>of</strong>
the rice. It is further observed that when there was
increase in whole milk powder in <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>
the consistency <strong>of</strong> reconstituted <strong>kheer</strong> was not
increased significantly. Increase in the consistency
might be due to more colloidal nature <strong>of</strong> the rice.
Among the three concentrations <strong>of</strong> rice, 25 per cent
yielded the <strong>kheer</strong> with best scores.
Flavour is a blend <strong>of</strong> odour and taste which
has great influence on the quality <strong>of</strong> the product.
The results <strong>of</strong> present investigation indicated that
flavour <strong>of</strong> reconstituted <strong>kheer</strong> was influenced by
whole milk powder, Basmati rice and sugar.
Kadam et al.,
Tamilnadu J. Veterinary & Animal Sciences 7 (2) 88-93, March - April 2011
Overall acceptability <strong>of</strong> the product
depends on colour and appearance, consistency
and flavour <strong>of</strong> that product. The results indicated
that increase in the proportion <strong>of</strong> rice; whole milk
powder or sugar resulted in the lower scores for
overall acceptability. The most acceptable <strong>kheer</strong> was
prepared from the <strong>ready</strong>-<strong>mix</strong> formulation containing
25 per cent rice and equal proportions <strong>of</strong> whole milk
powder and sugar i. e. 37.5 per cent each.
Results on roasting <strong>of</strong> rice indicated that
the organoleptic properties viz. colour and
appearance, consistency, flavour and overall
acceptability were not significantly affected
irrespective <strong>of</strong> groups.
Conventional method <strong>of</strong> <strong>kheer</strong> preparation
is time consuming. Approximately more than an hour
is required to prepare <strong>kheer</strong> by conventional method.
In contrast to this only 10 - 15 min. is required to
prepare <strong>kheer</strong> by using <strong>kheer</strong> <strong>ready</strong>-<strong>mix</strong>.
REFERENCES
De, S.; Thompkinson, D. K.; Gahlot, D. P. and Mathur,
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Panse, V. G. and Sukhatme, P. V. (1967). Statistical
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ICAR, New Delhi.
Ranganna, S. (1977) Mannual <strong>of</strong> Analysis <strong>of</strong> fruit
and vegetable products. Tata McGraw - Hill
publishing Co. Ltd., New Delhi.
Singh, B. and Shurpalekar, S. R. (1989) Studies on
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