Lactose content - a factor to distinguish channa [chhana] and khoa based sweets

Nasir, Nusrath and Narayanaswamy, M. and Sandhu, J. S. and Nagaraja, K. V. (1987) Lactose content - a factor to distinguish channa [chhana] and khoa based sweets. Journal of Food Science and Technology, 24 (3). pp. 145-146.

Full text not available from this repository.

Abstract

Lactose content was determined in sweets based on chhana (rasogolla, rasbhari, apple, rajbhog), khoa (burfii, pedha) and khoa-chhana mixtures (anarkali, champakali and sandwich). Lactose was absent in chhana-based sweets, but comprised 5.1-11.9% of khoa-based sweets and 2.6-5.0% of khoa-chhana preparations.

Item Type:	Article
Uncontrolled Keywords:	SUGAR-CONFECTIONERY; chhana sweets, lactose in; khoa sweets, lactose in; LACTOSE-; DAIRY-PRODUCTS
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2008 05:51
Last Modified:	01 Jul 2015 12:15
URI:	http://ir.cftri.res.in/id/eprint/2071

Actions (login required)

View Item