Physico-chemical characterization and fuzzy logic sensory evaluation of Kaalan: a dairy product of Kerala

IF 2.701
K. B. Divya, S. N. Rajakumar, A. K. Beena, M. P. Divya, P. Sudheerbabu, V. Ramnath, B. Sheela Karalam, P. Sujith
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Abstract

The food culture of India is very diverse and has evolved over thousands of years, with each region of the country having its unique cuisine. Kaalan is a popular buttermilk-based vegetable preparation from the south Indian state Kerala. Many traditional food knowledge (TFK) are associated with this product and the ingredients used in its preparation deliver various functional properties. However, the nutritive and functional properties of this traditional food have not been documented so far. Preserving and promoting TFK, and ensuring the authenticity and quality of Kaalan, requires characterisation, documentation of its production process, standardization, evaluation and validation of its functional properties. An investigation was carried out to characterize the physico-chemical and sensory attributes of Kaalan. The average composition of Kaalan samples collected from different districts were protein 6.35 ± 0.3%, fat 9.31 ± 0.57%, carbohydrates 11.28 ± 0.53%, ash 2.42 ± 0.12% and total solids 29.36 ± 0.57%. The titratable acidity was 0.84 ± 0.06% lactic acid and pH was 4.32 ± 0.07. The L, a and b values and curcumin content were 61.95 ± 0.72, 2.88 ± 0.67, 45.89 ± 1.56 and 2.54 ± 0.25 ppm, respectively. The sensory evaluation was done using 9 point hedonic scale and fuzzy logic technique and the attributes were ranked in the order of taste > mouthfeel > aroma > colour.

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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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