International Journal of Excellence Innovation and Development ||Volume 2, Issue 1, Jan. 2019||Page No. 021-024||
Development and Optimization of Traditional Product Rabdi Doodh and Its Quality Assessment Umair Saeed Randhawa, Mazhar Saeed Randhawa, Dua Abrar University of Agriculture Faisalabad, Pakistan
Abstract––Rabdi doodh is a popular concentrated and sweetened milk based drink which is quite popular in Pakistan and India. It is an intermediate product of rabdi processing and have very refreshing effect especially in hot season. Up till now no work has been reported on optimization and commercialization of rabdi doodh with standard quality and shelf life. This study was aimed to develop a balanced recipe of rabdi doodh with uniform quality along with relatively longer shelf life. The product was prepared by standardizing total solids with Khoya and sugar to three different levels 20% (R1), 25% (R2) and 30% (R3). Product was stored at 4°C for 28 days and physiochemical analysis was done at every 7th day’s interval. The results have shown significant reduction in fat (7.75% to 6.95%), in lactose (7.24% to 5.99%), in protein (6.45% to 5.86%) and in pH (6.79 to 5.68) in overall mean values during storage period. The mean values for titrable acidity were significantly increased from 0.06% to 0.47% at the end of study. The overall acceptability was significantly improved by increasing total solids and R3 scored maximum (7.75) while R1 scored minimum (6.41) points in sensory evaluation. Keywords––Development, Optimization, Quality assessment, Rabdi doodh
INTRODUCTION Milk is a complete diet and commonly used food item all over the world and provide a base for all dairy products. It nourishes human body by providing it necessary nutrients required for sustaining the life (Guetouache et al., 2014). Consumption of dairy foods recommended in daily diet patterns as it prevent some chronic diseases including cancer (Park et al., 2009). It has been estimated that 90% of total milk products depends on these traditional milk products, because it is the more efficient way to make profit than selling the whole milk (Singh et al., 2015). The annual gross production of milk in Pakistan is 57,890 million litters (Anonymous, 2018). One the most favorite milk based product is rabdi out of various traditional products i.e. jalebi, khoya, barfi, gulab jamun, basundi, dhoda, sohn halwa, and rabdi (Ghayel et al., 2013). Rabdi is a traditional milk product and considered as a delicacy in Pakistan as well as in India. It is sweetened in taste and appeared whitish brown in colour with slightly cooked flavor. Rabdi has unique chewy texture due to immersed malai (cream). It has very high demand in festivals and traditional celebrations. Along with it is very nutritious, also it has very refreshing effect in hot season (Aneja et al., 2002). www.ijeid.com
Rabdi manufacturing process consist of simmering of milk till 1/5th or 1/8th of milk remains then sugar is added according to the initial volume of milk (Pal, 2000). It includes thin layers of cream which come over the surface by heating. It was observed that there is very void variation in clotted cream layer and sweetened condensed milk ratio and it is very crucial for grainy and unique texture of rabdi (Chopde et al., 2013). Rabdi making is a labor, time and energy intensive process and confined to small batches 5 to 10 liters of milk (to reduce the milk volume and gives 50 to 55% final concentration of total solids (Dande et al., 2011; Chauhan et al., 2014) and it was observed that Chopde et al., (2016) were significantly increase the efficiency of the rabdi making process by using conical process vat (CPV) and scraped surface heat exchanger (SSHE). Rabdi is a rich source of milk fat and protein and give instant energy (Sharma et. al. 2009). Among different types of available rabdi one is diabetic rabdi with no cane sugar and the second is flavoured rabdi with date palm syrup (Ghayal et al., 2015; Kaushik et al., 2016). The shelf life of rabdi is 16 hours at ambient temperature and up to 18 days at refrigeration temperature (Khaskheli et al., 2008). Rabdi doodh, an intermediate product in the process of rabdi making, is also made on the principles of rabdi but is relatively less concentrated than rabdi. Rabdi doodh is a sweetened drink as compared to rabdi. Though rabdi doodh is less concentrated but it is equally nutritious like rabdi and give all milk nutrients and minerals without much heat losses. It has slightly brown color, sweetened cooked flavor, caramelized aroma and should be chilled before serving. Generally rabdi doodh is made by local sweet confectioners (halwais) on small scale. Owing to no standards has been set for its quality and composition, rabdi doodh is different in its quality from one confectioner to other. Unhygienic and non-standardized approach made it confined to small scale and limited to local halwais. It involves extensive labor and time which makes its cost very high. Since no approach and steps has been taken to make it standardized and optimized with uniform quality and flavor, this study was aimed to achieved the following objectives: To develop a well-balanced recipe of rabdi doodh To improve and assess the shelf life of rabdi doodh
MATERIALS AND METHODS Preparation of rabdi doodh Rabdi doodh was prepared by simmering of milk having 4.5% fat and average 12.5% total solids in Dairy
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