Influence Of Total Solids On Textural And Sensory Characteristics Of Kheer

If rice is cooked in milk, starch and milk, the reaction results into a thick product, which is very popularly known as kheer in India.

- Christopher Kavimani

Introduction

Kheer is also known as Payas or Payasam in many parts of India. It is an extremely popular rice based heat concentrated and sweetened dairy. It is a form of sweet dish commonly known as rice pudding in the United States and Europe.

Conventionally, it is prepared by concentrating milk with simultaneous cooking of rice in an open pan over low fire and addition of sugar towards the end of cooking. In many cases, dry fruits are added to make it nutritionally rich. At present, kheer production in the organized dairy processing sector of India is very limited and close to negligible. But, considering the nutritional value of kheer, its organized production has a lot of potential / scope. Various studies have been conducted to standardize and optimize the mechanized production of kheer and related products. In addition, studies on extended shelf life of kheer and kheer ready mix have also been reported in literature.

Sensory and textural properties of Misti Dahi as affected by dietary fibres were reported by Raju and Pal (2014). Texture and Sensory are very important quality attributes of all foods for consumer acceptability. In present communication, the influence of total solids (25.1 to 45.3 %) on textural andsensory characteristics of kheer, has been evaluated. It will be helpful in deciding the total solids of the kheer, the characteristics of which may be used to design process equipments including metering and filling systems for the organized and hygienic preparation, packaging and distribution of kheer.