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CHARACTERIZATION OF KHOA PREPARED FROM CAMEL
MILK AND EVALUATION OF ITS SUITABILITY FOR
PREPARATION OF SELECTED SWEETS
BY
CHAUDHARY MILANKUMAR JASHUBHAI
B.TECH (DAIRY TECHNOLOGY)
DAIRY CHEMISTRY DEPARTMENT
S.M.C. COLLEGE OF DAIRY SCIENCE
ANAND AGRICULTURAL UNIVERSITY
ANAND – 388 110
2013
Registration No. 04-1748-2011
On side of the Thesis:
CHAUDHARY MILANKUMAR JASHUBHAI
M.TECH (DAIRY CHEMISTRY)
2013
CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND
EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETS
Name of Student Name of Major Guide
Chaudhary Milankumar Jashubhai Dr. K D Aparnathi
DAIRY CHEMISTRY DEPARTMENT
S. M C. COLLEGE OF DAIRY SCIENCE
ANAND AGRICULTURAL UNIVERSITY
ANAND-388 110, INDIA
ABSTRACT
Khoa, a heat desiccated milk product, is used as base material for manufacture of
many popular sweets. Camel milk is known for its nutritional and medicinal
properties. However, information on composition and characteristics of khoa prepared
from camel milk and its suitability in preparation of sweets is not available in the
literature. Therefore, need was felt to undertake systematic study for generating data
on such information pertaining to khoa prepared from camel milk. In present study
work was carried out to prepare khoa from camel milk; to characterize it for gross
composition, chemical characteristics, rheological properties and sensory attributes
and to evaluate suitability of the khoa for preparation of burfi and gulabjamun. For the
purpose of comparison khoa was also prepared from cow as well as buffalo milk.
Average TS, fat, SNF, protein, lactose, ash and chloride content of camel milk was
12.45, 5.07, 7.41, 3.20, 3.93, 0.76 and 0.20 per cent respectively. The TS, SNF,
protein and lactose content were lower in camel milk, whereas, ash and chloride
content were higher in camel milk compared to cow and buffalo milk. The very high
chloride content and higher amount of protein in SNF in case of camel milk was the
important observation.
Khoa was prepared by traditional open pan evaporation method. The average yield of
khoa obtained from camel, cow and buffalo milk was 17.24, 20.04 and 25.52 per cent
respectively. The khoa obtained from camel milk had very loose and highly sticky
body. Its consistency and finish was in accordance with dhap variety of khoa.
Consistency finished khoa obtained from cow and buffalo milk was in accordance
with of pindi variety of khoa. The average moisture, fat, protein, lactose and ash
content of khoa prepared from camel milk were 36.43, 24.0, 19.34, 15.40 and 5.18,
………………………………………………………………………………..Abstr
act
per cent respectively. Thus, khoa prepared from camel milk had the highest moisture
content. The moisture content of camel milk khoa was significantly (P>0.05) higher
than that of the cow milk khoa as well as buffalo milk khoa. Moisture content of khoa
prepared from camel fulfilled the BIS requirement and its fat content fulfilled the
FSSAI as well as BIS requirement. Khoa prepared from camel had average acidity of
0.77 per cent lactic acid, soluble nitrogen content of 0.49 per cent, free fatty acids
content of 0.34 per cent oleic acid, 5-hydroxymethyl furfural (HMF) content of 19.09
µmoles per 100 g and peroxide value of 0.58 milli-equivalents/kg fat. The khoa
obtained from camel had hardness 20.03 N, chewiness of 2.14 N.mm, gumminess of
11.7 N, firmness of 14.60 N per mm and springiness 1.55 mm. The average sensory
scores of camel milk khoa on nine point hedonic scale were as flavour 4.77, color and
appearance 6.77, body and texture 6.77 and overall acceptability 4.42.
Burfi prepared from camel milk khoa had hardness of 16.80 N, chewiness 4.53 N.mm,
gumminess of 13.26 N, springiness of 1.30 mm and adhesiveness of 0.60 N.mm. The
average sensory scores of burfi prepared from camel milk khoa on nine point hedonic
scale were as flavour 3.59, color and appearance 5.97, body and texture 3.90 and
overall acceptability 3.68.
Gulabjamun prepared from camel milk khoa had hardness of 4.16 N, chewiness of
6.15 N.mm, gumminess of 0.731 N, springiness of 4.66 mm and adhesiveness of 0.83
N.mm. The average sensory scores of gulabjamun prepared from camel milk khoa on
nine point hedonic scale were as flavour score was 6.65, color and appearancec7.38,
body and texture 6.98 and overall acceptability 6.91.
The results of the present study revealed that the average yield of khoa from camel
milk was significantly lower in comparison to cow and buffalo milk. The khoa from
camel milk had very loose and highly sticky body and smooth texture. Its consistency
and finish was in accordance with dhap variety of khoa. The khoa prepared from
camel fulfilled the FSSAI requirement for fat content. It also fulfilled the BIS
requirement for moisture as well as fat content. Acidity, free fatty acids content,
soluble nitrogen content, 5-hydroxymethyl furfural content and peroxide value were
higher in camel milk khoa in comparison to khoa from cow and buffalo milk. The
camel milk khoa had lower hardness, chewiness, firmness and springiness; but higher
gumminess in comparison to cow and buffalo milk khoa. In sensory evaluation of
2
………………………………………………………………………………..Abstr
act
khoa prepared from camel milk was found unacceptable for all the sensory attributes
except color and appearance. The burfi prepared from camel milk khoa had lower
hardness, chewiness, and springiness; but higher gumminess and adhesiveness in
comparison to burfi prepared from cow and buffalo milk khoa. In sensory evaluation
burfi prepared from camel milk khoa was found unacceptable for all the sensory
attributes. The gulabjamun prepared from camel milk khoa had lower hardness,
chewiness, and springiness; but higher gumminess and adhesiveness in comparison to
gulabjamun prepared from cow and buffalo milk khoa. In sensory evaluation
gulabjamun prepared from camel milk khoa was found acceptable for all the sensory
attributes. Therefore, present study entailed to conclude that camel milk suitable to
prepare khoa for manufacturing gulabjamun, however, it is not suitable to prepare
khoa for manufacturing burfi. Further work is required increase the acceptability of
khoa from camel in preparation of khoa based traditional Indian sweets.
3
CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK
AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF
SELECTED SWEETS
A
THESIS
SUBMITTED TO THE
ANAND AGRICULUTURAL UNIVERSITY
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR AWARD OF THE DEGREE
OF
Master of Technology
IN
DAIRY CHEMISTRY
BY
CHAUDHARY MILANKUMAR JASHUBHAI
B.TECH (DAIRY TECHNOLOGY)
DAIRY CHEMISTRY DEPARTMENT
SHETH M. C. COLLEGE OF DAIRY SCIENCE
ANAND AGRICULTURAL UNIVERSITY
ANAND – 388 110 (GUJARAT)
INDIA
2013

Registration No. 04-1748-2011

SHETH M. C. COLLEGE OF DAIRY SCIENCE
ANAND ARGICULTURAL UNIVERSITY
ANAND- 388 110 (GUJARAT)
Dr. K. D. Aparnathi
Professor & Head
Dairy Chemistry Department
S. M. C College of Dairy Science
Anand Agricultural University
Anand - 388 110, INDIA
This is to certify that the thesis entitled “CHARACTERIZATION OF
KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS
SUITABILITY FOR PREPARATION OF SELECTED SWEETS ” submitted by
MR. MILANKUMAR JASHUBHAI CHAUDHARY (Registration No: 04-01748-
2011) in partial fulfillment of the requirements for the degree of MASTER OF
TECHNOLOGY in DAIRY CHEMISTRY of Anand Agricultural University is a
record of bonafide research work carried out by him under my guidance and
supervision and the thesis has not previously formed the basis for the award of any
degree, diploma or other similar title.
Date: /06/2013 (K. D. Aparnathi)
Place: Anand (Major Advisor)
Acknowledgement
First and foremost, I bow my head to thank the Lord for having bestowed
me with all what I needed if not what I wanted and showing me the right path
at life’s cross roads.
It was a great pleasure to carry out my research work under the guidance
of Dr. K. D. Aparnathi, Major Advisor, Professor and Head, Dairy Chemistry
Dept. In his unique way, he provided me with valuable and inspiring guidance,
constructive criticism and suggestions throughout the process of this research
project. But for his keen interest and complete involvement, this project would
have never been completed. I admire his expertise in planning the projects and
immense ability of reasoning and appreciate his perseverance in tackling
research problems.
Every niche of this investigation is a beautiful conglomeration of ideas,
and an amalgamation of rich concepts given by the members of my Advisory
Committee, Dr. J.P. Prajapati, Associate Professor, Dairy Technology Dept., Mr.
B.M. Mehta, Assistant Professor, Dairy Chemistry Dept and Dr. V. B. Darji,
Associate Professor, Agriculture Statistics Dept, B.A.C.A.
I extend my sincere thanks to Dr. B. P Shah, Principal, S.M.C College of
Dairy Science, for providing all necessary facilities to carry out the present
investigation.
I am extremely grateful to Dr. Suneeta Pinto, Dr. Smitha, Ms Silviya, Ms
Lilaben, Shri Satish Parmar, Shri Amit Jain ,Shri A.I. Sheikh, Shri Devesh
Patel, Shri Amit Patel, Shri Hiral Modha, Shri Chetan Dharaiya and Mrs. Komal
Patel for inspiring and valuable suggestions, constructive criticism and timely
help during the entire period of study. The help of my department peons
Magankaka, Gordhankaka, Jagdishbhai, Ravjikaka and Shantaben for providing
every facility to me are thankfully acknowledged.
I gratefully acknowledge the valuable help and all possible cooperation
extended by my seniors Shyam, Jaydip, Amit, Tanmay, Riddhi and my friends
Nirav Parmar, Raj, Krunal, Ashok, Nirav Patel, Ankit, Dipak, Akshay, Aniket,
Tiwari, Kanchan, Sovna & Anil. I also extend my thanks to my dear juniors Sunil,
Dinesh, Dharti, Darshana, Gajanan, Montu, Sharad and Soni for their company. I
am also thankful to the camel keepers Prabhuji, Arvind and Prakash.
My parents, Mrs. Ritaben Patel and Mr. Jashubhai Patel need a special
mention who have always stood by my side like a lighthouse for illuminating the
pathway of any success. Without their selfless love and unflinching support, I
would have not been able to achieve this stage of life.
Words do not suffice to express my devotion and gratitude to my
grandparents, Magandada & Savitaba and also to Bhaveshmama, Hiteshmama,
Mukeshmasa, Kinamasi, Hetalmammi and Tejalmami who endured my absence for
long and always encouraged me to go for a long innings of my academic pursuits.
It is none else but to all in my loving family that I dedicate this thesis. I thank
them for having faith in me and for their support.
Words are not enough to thank to my Sisters Prachi & Honey and my
brothers Jay, Ayush, Shrey & Devang for providing me constant support,
boosting my moral and for all the affection and care showered upon me and also
for taking care of responsibilities at home.
Relationships develop little bit before any one comes in this universe. My
vocabulary utterly fails in expressing my innermost feelings and deep sense of
reverence to my loving Santosh Patel for her unconditional love, inspiration and
for providing invaluable efforts and encouragement in building up my career. I
am also grateful to all my well wishers whom I might have failed to mention
here.
At the end, I bow my head in reverence at the Lotus Feet of My Lord for
guiding me through life, for giving me strength, courage to accomplish my
dreams and for blessing me with love, care, support of my family members,
friends, teachers and colleagues who are greatest possessions of my life.
Place: Anand (Chaudhary Milankumar J.)
Date: /06/2013