Enhancement of Shelf-Life of Kalakand with Food Additives
AbstractKalakand is a milk sweet prepared by blending cane sugar with khoa-a heat desiccated milk product. It is characterized by grainy texture and caramelized flavour. Kalakand has a slightly longer shelf-life as compared to khoa owing to its sugar content. Addition of preservatives like potassium sorbate, nisin, sodium and potassium metabisulphite have been found to be useful in extending the shelf-life of khoa. Therefore, the present study was undertaken to investigate the effect of addition of nisin (PI) and potassium metabisulphite (P2) on the shelf-life of kalakand during storage,
Download data is not yet available.
Metrics Loading ...
How to Cite
Ghatak, P. K., Sarkar, K., Moulick, S., & Ray, P. R. (2003). Enhancement of Shelf-Life of Kalakand with Food Additives. The Indian Journal of Nutrition and Dietetics, 40(6), 212–217. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6752
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at firstname.lastname@example.org for permissions related to commercial use of the article(s).