Vol. 11, Issue 5 (2022)

Author(s):
Neeraj Kumar Dixit, John David and Souvik Tewari

Abstract:
Kalakand is a traditional milk product prepared by heating milk and then adding sugar and the appropriate coagulant. Despite the fact that the two forms of milk had the same nutritional value, it observed that Kalakand made from cow milk and acidic milk had lower acceptance than Kalakand made from buffalo milk. Traditional Kalakand is produced with Danedar Khoa, and buffalo milk is preferred over cow milk due to its higher fat content. It's also crucial to use the right amount of citric acid and sugar in the mix, as these ingredients have a big impact on the texture and flavour of the finished product. The goal of this study was to optimize/ standardise the levels of inulin and wheatgrass powder in kalakand. In this investigation, 1.0 percent inulin powder was combined with 4%, 6%, and 8% wheat grass powder in the O_a, O_b, and O_c treatments, respectively, with the addition of powdered sugar in the Kalakand preparation. O_d, O_e, and O_f treatments used 2.0 percent inulin powder with 4 percent, 6 percent, and 8 percent wheat grass powder, respectively; O_g, O_h, and O_i treatments used 3.0 percent inulin powder with 4 percent, 6 percent, and 8 percent wheat grass powder, respectively; and O_j, O_k, and O_l treatments used 4.0 percent inulin powder with 4 percent, 6 percent, and 8 percent wheat grass powder, respectively.