International Journal of Home Science
2016, VOL. 2 ISSUE 1, PART D
Formulation and Evaluation of Skim Milk Curd Substituted with Inulin
Author(s): Simmi Jain, Radhika R, Raksha B
Rootsrnof Cichorium intybus were pulverized and boiled with five parts of waterrnfor 20 minutes. The extract was cooled and transferred to bottles and kept at arntemperature of -10 ºC for 3 days for the separation of inulin. The frozenrnextract was melted at 25 ºC for inulin to precipitate. After discarding thernsupernatant, the precipitated inulin was mixed in different quantities withrnskim milk. The mixture was inoculated with active cultures obtained fromrnhomemade curd and was incubated at room temperature, overnight and compared withrncurd prepared using standardized milk (control). The samples were tested forrnphysico-chemical and sensorial parameters. The titratable acidity of therncontrol (0.372%) was the highest; total solids and viscosity were higher inrnvariation2 as 48% and 2.600 respectively. Syneresis was lowest in variation2.rnThe results of the sensory analysis on a five-point hedonic scale showedrnvariation1 to be acceptable with an overall acceptability of 4.8.
How to cite this article:
Simmi Jain, Radhika R, Raksha B. Formulation and Evaluation of Skim Milk Curd Substituted with Inulin. Int J Home Sci 2016;2(1):221-223.