Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage.

Hemavathy, J. and Prabhakar, J. V. (1973) Changes in the carbonyl composition of a milk based sweetmeat - burfi during preparation and storage. Journal of Food Science and Technology, 10 (4). 156-160, 11 ref.. ISSN 0022-1155

PDF Jourool of'Food Science and Techrwlogy, VoL 10, No.4, October-December 1973, pp. 156-160.pdf - Published Version Restricted to Registered users only Download (205kB)

Abstract

Burfi was prepared using 200 g of grated open pan evaporated buffaloes' milk (khoa), mixed with 80 g sugar, and steamed. A portion was stored at 25-30 degree C and 50-70% RH for 15 days. Carbonyls were converted to DNP-hydrazones and, after removal of lipids and ketoglycerides, were classed on the basis of the absorption maxima in chloroform; methyl ketones and saturated aldehydes were the most predominant. Although there was no quantitative difference between khoa and burfi in either of these classes, a qualitative difference was found, khoa being rich in the short chain, and burfi in the long chain carbonyls. During storage of burfi there was a decrease in the saturated aldehydes. The methyl ketones appear to be associated with the pleasant flavour of fresh burfi and the saturated aldehydes with the off-flavours which develop during storage.

Item Type:	Article
Uncontrolled Keywords:	DAIRY-PRODUCTS; burfi, carbonyl compounds in; CARBONYL-COMPOUNDS; ALDEHYDES-; burfi, saturated aldehydes in stored; STORAGE-; FLAVOUR-; burfi
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Sep 2013 06:11
Last Modified:	19 Sep 2013 06:11
URI:	http://ir.cftri.res.in/id/eprint/3344

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