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.

喀拉拉邦乳制品卡兰的理化特性及模糊逻辑感官评价
印度的饮食文化非常多样化,已经发展了数千年,该国的每个地区都有自己独特的美食。卡兰是一种来自印度南部喀拉拉邦的流行酪乳蔬菜。许多传统食品知识(TFK)与该产品有关,其制备中使用的成分具有各种功能特性。然而,到目前为止,这种传统食物的营养和功能特性还没有文献记载。保存和推广TFK,并确保Kaalan的真实性和质量,需要对其生产过程进行表征,记录,标准化,评估和验证其功能特性。进行了一项调查,以表征卡兰的物理化学和感官属性。不同地区Kaalan样品的平均组成为蛋白质6.35±0.3%,脂肪9.31±0.57%,碳水化合物11.28±0.53%,灰分2.42±0.12%,总固形物29.36±0.57%。乳酸可滴定酸度为0.84±0.06%,pH为4.32±0.07。L、a、b值和姜黄素含量分别为61.95±0.72、2.88±0.67、45.89±1.56和2.54±0.25 ppm。感官评价采用9分制享乐量表和模糊逻辑技术进行,并按口感、口感、香气、颜色的顺序对各属性进行排序。
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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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