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Physico-chemical Properties of Instant Kheer Mix Dr Alok Jha Scientist, Dairy Technology Division National Dairy Research Institute, Karnal (India) Paper Presented in 1st International Symposium on Spray Drying of Milk Products at INRA, France October 18, 2001 Introduction… z Demand – driven market forces z Packaged z Changing foods – safety, convenience food habits – rapid urbanization, changing life styles, rural-urban migration, improved literacy, nutrition consciousness, rising per capita income, increase in number of working women, shift to nuclear families Introduction… z Food processing sector – contributes 25-28% to National GDP of India z Organized work force – 20 per cent z Total industrial output – 19 per cent z Food processing industry – high level of employment potential and low levels of investments Introduction… z Proportion z India’s z Total of total milk processed – 1.8 per cent share in global food exports – 0.5 per cent milk production – 74 million tonnes z Organized tonnes) milk processing – only 12% (9 million Introduction… z More diversion of milk towards organized processing and marketing – potential for traditional dairy products z Convenience foods – new concept in Indian market z Estimated market size – Rs 4000 crores with a growth rate of 10-12 per cent per annum Projected trend z Growth of convenience foods – snack mixes, instant noodles, texturized vegetable proteins, breakfast cereals, protein foods, ready-to-fry snacks, instant dairy products z Kheer and other cereal-based dairy products to play a dominant role provided suitable technological processes are developed for organized manufacture Traditional milk cereal desserts z Cereal-based desserts – rice/wheat based products rice/wheat and Mythological references – Ramayana and the Mahabharata epics the z Hindu z Prominent place in Indian dietary pattern What is Kheer ? z Rice Kheer: the Indian popular sweet dairy dessert z Served almost daily & also to mark the festivals and social functions z Existing process is time consuming & energy intensive z Poor shelf life hampered its organized manufacture & marketing Materials and Methods… z Simulation of liquid and particulate phases of kheer z Spray and fluidized bed drying for simulated liquid phase z Fluidized bed drying for rice particulate phase Materials and Methods… z Packaging in metallized polyester laminates z Reconstitution z Analytical – direct and indirect methods methods – chemical composition, Power law parameters, sensory status, shelf life parameters studied Simulation of phases Liquid phase Milk ( 5% fat & 9% SNF ) Addition of rice flour ( Basmati ¾ broken ) Concentrate ( 35 % TS ) Solid phase Rice ( Basmati ¾ broken ) Gelatinization Instantization Reconstitution of IKM Boil water (5 min.) Adding instant rice provided in separate sachet (cook for min.) Adding of dry instant kheer mix Adorn with Cashew nuts and Resin Serve hot or cold Results and Discussion Proximate composition z Moisture : 1.91 per cent z Fat : 18.22 per cent : 15.31 per cent z Ash : 2.51 per cent z Carbohydrates : 62.71 per cent z Protein (Nx6.38) Bulk density z The loose bulk density of fresh kheer mix powder 0.69g/cc which is more than spray dried powders viz.,0.35-0.65g/cc z The packed bulk density of instant kheer powder 0.81g/cc z High bulk density could be attributed to rice particles in the mix Dispersibility of dried kheer mix - 75.38 % less than WMP (95-98 %) & SMP(90-98 %) z Dispersibility lower dispersibility of kheer mix powder may be attributed to its compositional characterstics z The Insolubility index insolubility index of kheer mix powder was found to be 4.0 ml,which is higher than SMP & WMP z The z Presence value of rice may be the cause of this high Particle density particle density of fresh instant kheer mix - 1.25g/cc, is higher than WMP(1.21-1.22g/cc) z The z The usual range is 1.17-1.25 g/cc Flowability flowability of kheer mix powder in terms of angle of repose (40.09) was higher than butter powder z The z The cotangent of angle of repose (1.19) was much higher than SMP (0.97) & WMP (0.45) Wettability wettability of kheer mix powder - 2.00 (lower than SMP or WMP viz., 15 - 60 s) z The high wetting time in case of instant kheer mix could be due to rice z The Occluded & interstitial contents occluded & interstitial air content of kheer mix powder - 6.63 cc/100 g & 45.0 cc/100 g respectively which is low and thus results in high bulk density z The z Interstitial air is inversely related to bulk density & degree of agglomeration Porosity z The porosity of instant kheer mix - 44.8 % z Smaller particles are more porous than larger ones z Porosity of powder may be caused by thermal or mechanical stress Salient features of IKM… z Extremely time saving z Convenient in handling and storage z Long shelf-life at ambient temperature z Minimum energy consumption z Gateway for mechanized quality product Salient features of IKM… z Value addition to farmers’ milk z Product z Export diversification for dairy industry promotion capabilities z Demand from Armed Forces and Antarctica Expedition ... manufacture & marketing Materials and Methods… z Simulation of liquid and particulate phases of kheer z Spray and fluidized bed drying for simulated liquid phase z Fluidized bed drying for rice particulate... (Nx6.38) Bulk density z The loose bulk density of fresh kheer mix powder 0.69g/cc which is more than spray dried powders viz.,0.35-0.65g/cc z The packed bulk density of instant kheer powder 0.81g/cc