Ex.

No: 1
IDENTIFICATIONS AND COMPOSITION OF VARIOUS INGREDIENTS FOR SNACKS
Date :
Aim: To identify and study the composition of various ingredients used for snacks.

Introduction: Snack foods as “foods eaten between regular meals”. It also defined as
“a light meal, food eaten between regular meals, food suitable for snacking”. Snacks include
both sweet and savoury. Snacks are prepared in the form of liquids, solids and semisolids.
It is prepared by using a single ingredient or combination which includes cereals, pulses,
nuts and oilseeds, sweetening agents, dairy products, fruits, vegetables, spices and
condiments. The other ingredients such as salt, emulsifiers, antioxidants, flavours, colours,
preservatives and thickening agents are used for the preparation of snacks. The role of
ingredients used in preparation of snacks are structure builder, tenderizer, sweetener, taste
enhancers, moistening agents, crispiness,thickners, taste improvers, nutrition improvers and
enhances keeping quality. Depending upon the nature of ingredients (composition) used in
the preparation of snacks, the nutritive value also varies.

Experiment

Identify the displayed ingredients by using physical and sensory characteristics. The
composition of the ingredients is noted by using the book published by NIN.

Questions

1) Write the history of snack foods?

2) List the different types of snack foods consumed in Tamil Nadu?

3) Give the method of use of snack foods?

Results

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Ex. No: 2
INDENTIFICATIONS AND COMPOSITION OF VARIOUS INGREDIENTS FOR
Date: BAKERY PRODUCTS
Aim: To identify and study the composition of various ingredients used for bakery products.

Introduction: The term baking strictly refers only to the operation of heating dough products
in an oven. It is also defined as a method of cooking the food material making use of dry
heat. The term baking also includes the preliminary steps to get a baked product such as
selection of ingredients, weighing, preparing and baking. Bakery products include Bread,
Bun, Cake, Puffs, Cookies, Biscuits, Macaroon, Pastry, Pizza, Doughnuts and Pie. The
ingredients used for preparation of bakery products are flour, sugar, egg, salt, leavening
agents, shortenings, milk and milk products, nuts and oil seeds, dried fruits and food
additives. These ingredients acts as toughners or structure builders (flour, egg, milk),
tenderizers (sugar, shortening, baking powder), moisteners (milk, water, egg, sugar, fat),
driers (flour, milk powder) and flavourings (essence, sugar, salt).
Experiment

Identify the displayed ingredients by using physical and sensory characteristics. The
composition of the ingredients is noted by using the book published by NIN.

Questions

1) Write the role of salt in bakery products?

2) Give the classification of bakery products based upon moisture content?

3) Write the difference between wet and dry yeast?

4) What is margarine?

Results

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Ex. No: 3
INDENTIFICATIONS AND COMPOSTION OF VARIOUS INGREDIENTS FOR
Date: CONFECTIONERY PRODUCTS
Aim: To identify and study the composition of various ingredients used for confectionery
products.

Introduction: Confectionery in a broader sense implies of the preservation of sweet - meat

preparations in the form of candies, caramels, chocolates, processed cocoa products and
traditional Indian confections. Confectionery products are classified into 1. Sugar boiled
confectionery: The raw materials which are required for confectioneries are: sugar, glucose
syrup, colours, flavours, acidulants, milk products, flours, protein isolates, fats, gums,
gelatin, agar agar , pectin, dried fruits and nuts. 2. Chocolate confectionery: Base is cocoa
powder, cocoa butter, milk powder and sugar. 3. Traditional Indian confectionery: The
principal raw materials used in Indian confectionery are sugar, chhanna (precipitated casein)
and khoa (evaporated milk), pulse meal, wheat flour, rice flour, suji (semolina), ghee, and
colouring materials. Raisins, almonds, pistachios, cashew nuts, spices and condiments are
added. Traditional Indian confectionery is classified into:(a) Khoa based products like burfi,
pedhas, gulab jamun, kalakand etc. (b) Channa based products (acid - precipitated casein)
like sandesh, rasagolla, rasamalai, chum chum, channa kheer etc. (c) Flour, sugar and fat
based products like sohal halwa, shone papadi, mysore pak, ladoo, boondi, jalebi etc.
(d) others like walnut burfi and other nut candies, sajappa, shrikhand etc.

Experiment

Identify the displayed ingredients by using physical and sensory characteristics. The
composition of the ingredients is noted by using the book published by NIN.

Questions

1) Write the importance of corn syrup?

2) List the functions of thickening agents?

3) Write the reactions of sugar in confectionery?

Results

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Ex. No: 4
CLASSIFICATIONS AND CHARACTERIZATION OF FLOUR
Date:
Aim: To study the classification and characterization of flour
Introduction: Whets is generally classified according to the colour and hardness of grain.
Hard wheat yield flour that is high in good quality protein (11% protein and more than 8%
gluten). Hard wheat flours have high water absorption power (WAP), good mixing and
fermentation tolerance and good gas retention power, and are excellent for bread making.
Soft wheat have lower amount of proteins and absorb less water (9 -10% protein and 7.5 -
8.0% gluten). Soft wheat flours are good for pastries, cakes, soft dough biscuits and cookies
but are unsuitable for bread making. The composition of flour will vary depending upon the
types of wheat used and it is given below:

Starch : 71.5 to 74.5%

Moisture : 13.5 to 14.0%

Protein(gluten forming) : 7.0 to 10.0 %

Protein (Soluble) : 1.0%

Sugar : 2.0 to 2.5%

Fat : 1.0%

Ash( Mineral salts) : 0.5%

The quality of flour is tested by using chemical, physical and rheological methods.
The tests include estimation of moisture, protein, gluten, starch, ash, amino acid
composition, minerals and rheological properties.
Experiment
1. Estimation of gluten

Materials Required

Whole wheat flour, refined wheat flour

Machineries and others required

Hot air oven (Heating coil type, 0.5HP motor), petridish, vessels, weighing balance.
Procedure
● Weigh 25g of refined wheat flour/whole wheat flour sample.

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 ● Add 15ml of H2O to make firm dough ball.
● Keep the dough in a beaker, fill with H2O and allow to stand for one hour.
● Remove the dough and place in sieve.
● Wash with tap [Link] the weight of the wet gluten.
● Transfer the wet gluten into a petridish and press into a thin layer.
● Transfer the residue sticking into the dish using a spatula.
● Place the petridish in a hot air oven at 160°C for one hour.
● Cool in a desiccator and weigh accurately.
Calculation
Wet gluten weight (g)
Wet Gluten Percentage = X 100
Flour weight(g)

Dry Gluten Percentage = Dry gluten weight (g) X 100

Flour weight(g)

2. Dough Raising Capacity Test

Ingredients
Refined wheat flour - 100 g
Sugar - 2g
Yeast - 3g
Water - 55 ml
Procedure
● Mix all the ingredients for 10 minutes.
● Prepare dough and place it in a measuring jar for 20 minutes
● Measure the initial and final volume of the dough and estimate the value.

Calculation

Increase in dough height = Height of dough after 20 min. – Height of dough at the beginning

Increase in dough height

Dough raising capacity of yeast (%) = -----------------------------------------x 100
Height of dough at beginning

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3. Water absorption power test

Ingredients
Refined wheat flour -100g and water as much as required.
Procedure
● Make dough by using water as much as required. Record the amount of water used
for making dough.
● Find the water absorption level.
Water absorption (%) Water absorption by flour (ml)
= ------------------------------------------------ x100
Flour weight (g)
Questions

1. What is rheology? List the equipments used for testing rheological properties?

2. List the different types flour used in the preparation of bakery products?

3. What is bleaching of flour? List the chemicals commonly used as bleaching agents?

4. Give the composition of wheat?

Results:

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Ex. No: 5
PREPARATION, PACKAGING AND QUALITY EVALUATION OF EXTRUDED SNACKS
Date:

Aim: To prepare extruded snacks from cereals and pulses and studying the quality of
products by packing in different packaging materials.

Introduction: In India, many extruded foods are prepared either by housewives themselves
or by skilled artisans from rice or rice and legumes and served as snack. These are mostly
prepared by cooking rice flour with water and extruding the gelatinized paste through a hand
operated press in the form of noodles, chords or ribbons and drying them in sun. Dried
products remain stable for many months and just before serving, these are fried in oil
resulting in many-fold expansion and a soft and crisp texture. Alternatively, extruded foods
are also prepared by making a dough of rice and legume flour (black gram, green gram or
bengal gram flour) and extruding in hand operated press into different shapes and directly
frying in vegetable oils. Fried products as remain stable for 1-2 months. Both the types of
extruded products are generally prepared in homes and with the advent of mechanised
cooker extruders, a few companies have started marketing extruded pellets (Fryums) which
need frying before use and ready-to-eat expanded and spiced products in attractive packs.

Experiment

Preparation of vadagam
Materials required: Raw rice flour, green chillies, cumin seeds and salt.
Raw Rice flour - 100 gm

Green chillies - 1.5 gm

Cumin seeds - 4.0 gm

Salt - 2.0 gm

Method:The ingredients were mixed and 250 ml of water was added and cooked for 10
minutes until a thick extrudable paste was formed. The hot paste was extruded in hard
extruder (dia 5 mm) and dried in sun for about five hours. The dried vadagam sample was
packed in a polyethylene bags and sealed.

Frying of vadagam: Dried rice vadagam was fried in the refined oil at 180 oC for 40
seconds. The vadagam was organoleptically evaluated.

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Preparation of Murukku

Method

Raw rice and black gram were ground in a grinder mill separately and sieved through
80 BS sieve and used for the preparation of murukku instant mix.

Ingredients

Raw Rice flour - 90 gm

Black gram flour - 10 gm

Salt - 2.0 gm

Water - 92ml

White sesame seed - 5 gm

The crispy mix was prepared by mixing raw rice flour, black gram dhal flour, salt and
sesame seed. The mix was passed through 80 BS sieve for uniform mixing. The dough was
prepared by the addition of hydrogenated fat – 5 g and water and extruded in a hand
extruder of local make with 4 mm diameter orifice and fried in the heated oil at 180 oC for 3-5
minutes.

Data to be recorded

The quality of the freshly prepared extruded snacks was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
aluminium pouches and stored at room and refrigeration condition and evaluated after
7 days.

Questions

1. List the different types extruded snacks commercially available in markets?

2. What are desirable characteristics of extruded products?

3. Give the moisture and fat content of extruded products?

Results:

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Ex. No:6
PREPARATION, PACKAGING AND EVALUATION OF POPPED AND
Date: PUFFED SNACKS

Aim: To prepare popped and puffed snacks from cereals and pulses and studying the
quality of products by packing in different packaging materials.
Introduction: Popping or puffing is one of the traditional food processing methods used for
the preparation of expanded cereals and grain legumes to prepare ready-to-eat products.
Puffing and Popping is a process which not only retains the actual nutritional profile of grains
but also markedly enhances its protein digestibility, bioavailability of iron and also
significantly enhances its dietary fibre content may be due to the development of resistant
starch. Puffing and Popping also reduces some of the antinutrients viz., phytate,
phosphorus, tannin, acid detergent fibre, lignin and cellulose.

Puffed grains are popular ready - to - eat snacks which are obtained by puffing of
cereals and pulses. It is defined as heating of the dry grain at a temperature of 250°C in hot
sand. Puffed rice and puffed bengal gram are more common in India. Popping is defined as
direct heating of the moistened grain (18 to 20%) at a temperature of 190°C to 250°C in a
closed container until moisture inside the grain vaporizes and expands the kernel causing it
to “pop” or explode. A variety of popped cereals like popcorn, popped rice, popped sorghum,
popped ragi and popped barley are marketed and consumed as snacks by all segments of
population. While popcorn is popular among urban elite, other popped cereals are more
popular among middle and lower income segments of the population in regions where the
specific cereal is predominantly grown.

Procedure

Puffed Pulses: The given pulse (100g) was soaked in solution containing 3.0 per cent
sodium bicarbonate (NaHCO3) and 5 per cent salt for one and half an hour (1: 3). The water
was drained away and the soaked pulse was tempered for 30 minutes. The tempered grains
were surface dried for 15 minutes. Evenly grained, processed sand was heated in a tava
and a temperature of 250˚C was obtained and maintained. The surface dried grains were
puffed till the process was complete. The puffed pulses were graded to separate the puffed
and unpuffed grains by sieving. The sieved grains were packed in polyethylene bags.

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Popped corn / sorghum: The given sample (100g) was soaked in water for one hour (1: 3).
The water was drained away and the soaked sample was tempered for 30 minutes. The
tempered grains were surface dried for 30 minutes. The surface dried grains were popped at
a temperature of 250˚C till the process was complete. The popped corn / sorghum was
graded to separate the popped and unpopped grains by sieving. The sieved grains were
packed in polyethylene bags.

Data to be collected

Puffing / popping performance (%)

Popping performance was calculated using the formula as given below and
expressed in percentage.

Popping performance (%) =

Puffing/Popping Yield (%)

Popping yield was calculated using the formula as given below and expressed in
percentage.

Popping yield (%) =

Quality analysis: The quality of the freshly prepared puffed and popped samples were
physically and organoleptically evaluated. The samples were packed separately in
polythene bags and stored at room temperature and evaluate after 7 days.

Questions

1. What is the need for soaking pulses in sodium bicarbonate and salt solution?

2. List the types of puffed products commercially available in markets?

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Results:

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Ex No:7
PREPARATION, PACKAGING AND EVALUATION OF BREAD
Date:

Aim: To prepare different types of bread and evaluate the quality of the same.

Introduction
Bread is a yeast leavened product. Hard wheat with gluten content from 9 - 10
per cent is used for bread making. Sugar and salt are added to improve the flavour of bread.
The essential and optional ingredients for bread making are refined wheat flour, yeast,
water, salt, sugar, fat and milk solids. The proportion of ingredients used in bread making is
wheat flour - 100%, yeast 2-3%, water 60-65 %, salt 2%, sugar 3% and fat [Link] making
methods are divided basically into two groups i) conventional method and ii) mechanical
method. Based upon the method of dough mixing conventional methods are classified into
five types: a). Sponge and dough method b). Straight dough method c). Salt delayed
method d).No dough time method e). Ferment and dough process. Among the five methods,
the following three methods are commonly practiced in the industry.

Straight Dough method: In this method all the ingredients are mixed in one stage and the
dough is allowed to ferment.

Sponge and Dough method: In this method the sponge is prepared out of certain amount
of flour with yeast, sugar and water which will be separately fermented for a specific time.
Later the sponge is taken and the remaining ingredients are mixed together.

Salt delayed method: It is similar to the straight dough method except the salt is added to
the mix at the later stage of mixing.
Machineries Required
▪ Spiral arm mixer (3 H.P motor)
o It has a capacity of 25 kg and operates at 30 rpm.
▪ Rotary oven (0.25 H.P motor)
o The rack is loaded in the trolley. It has a provision for rotation of the trolley.
o The trolley rotates at 90 rpm. The heating source for oven is electrical heater.
▪ Gas oven (1 H.P motor)
▪ Slicer (1 H.P motor)

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Preparation of Bread
White Bread
Ingredients
Refined wheat flour - 1kg
Sugar - 180g
Yeast - 20g
Shortening - 25g
Salt - 16g
Calcium Propionate - 5g
Bread improver - 5g
Water - 500 ml
Milk Bread
Ingredients
Refined wheat flour - 1kg
Sugar - 200g
Milk powder/ Condensed - 20 g
milk
Yeast - 20 g
Shortening - 25 g
Salt - 16 g
Calcium propionate - 5g
Bread improver - 5g
Water - 500 ml
Wheat Bread
Ingredients
Refined wheat flour - 800 g
Whole wheat flour - 200g
Sugar - 180 g
Yeast - 20 g
Shortenings - 25 g
Calcium propionate - 5g
Bread improver - 5g
Salt - 16 g
Water - 500 ml
Millet Bread
Ingredients
Refined wheat flour - 600 g
Whole wheat flour - 200 g
Millet flour - 200 g
Sugar - 180 g
Yeast - 20 g
Shortenings - 25 g
Calcium propionate - 5g

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 Bread improver - 5g
Salt - 16 g
Water - 500 ml

Procedure

▪ Mix all the ingredients and knead it for 10 min using spiral arm mixer.
▪ Keep the dough for fermentation for 30 min.
▪ Divide the dough pieces (400g)
▪ Round the dough pieces and mould it
▪ Keep the moulded pieces in a pan for proofing.
▪ After 30 minutes bake the dough using rotary/gas oven at 200°C for 40 min.
▪ Cool the bread for three hours and slice the bread using slicer.
▪ Wrap the sliced bread in a wrapper.

Quality analysis: The quality of the freshly prepared bread was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Data to be collected:
A. Internal Characteristics:
B. External Characteristics:
Questions
1. Write the role of bread improver and list the commonly used bread improver?
2. What is mean by E- number?
3. Why it is so difficult to slice fresh bread?
4. Write the role of salt in bread making?
5. Name the enzymes present in yeast?

Result:

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Ex No:8
PREPARATION, PACKAGING AND EVALUATION OF CAKE
Date:

Aim: To prepare different types of cake and evaluate the quality of the same.
Introduction
Cakes are air leaved baked products. The main ingredients are divided into two types:
Flour, egg and milk give structure to cake: Sugar, fat and baking powder- make the cake tender.
Other ingredients enrich the quality and softness of cake. In cake formulas the flour weight is
represented as 100 per cent and the weight of other ingredients as percentage of the flour weight.
Earlier equal weights of flour and sugar were once common in cakes, but high ratio cakes were
prepared because of the moist, tender and fine grain crumbs obtained. The term high ratio is
applied to cake in which the weight of sugar exceeds that of flour. Methods of mixing for
preparation of cake are as follows:
1. Sugar- batter method
2. Flour- batter method
3. Blending method
4. Boiled method
5. Sugar- water method
6. All in process
Machineries Required
▪ Planetary mixer (2 H.P motor)
o It has a capacity of 8 kg
▪ Rotary oven (0.25 H.P motor)
o The rack is loaded in the trolley. It has a provision for rotation of the trolley.
o The trolley rotates at 90 rpm. The heating source for oven is electrical heater.
▪ Gas oven (1 H.P motor)
Types of cakes

Angel cake/ Tea cake

Ingredients
Refined wheat flour - 200 g

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 Sugar - 200 g

Shortening - 200 g

Egg - 200 g (4 nos)

Vanilla essence - 5 ml

Calcium propionate - 1g

Baking powder - 1g

Cake gel - 10g

Procedure

▪ Sieve baking powder and refined wheat flour twice.

▪ Cream fat, refined wheat flour, cake gel, baking powder and calcium propionate for
5.0 min.
▪ Beat sugar, egg and vanilla essence using planetary mixer till light and fluffy.
▪ Blend the cream mixture to the beaten egg using planetary mixer till light and fluffy.
▪ Pour the batter in the cake mould.
▪ Bake using rotary/gas oven at 180°C for 40 min.

Plum Cake
Ingredients
Refined wheat flour - 200 g

Raisin - 60 g

Caramel colour - 2ml

Sugar - 200 g

Tutti fruity - 60 g

Spice powder - 5g

Shortening - 200 g

Cashew nut - 60 g

Egg - 200 g

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 Cherry - 60 g

Baking Powder - 1g

Cake gel - 10g

Vanilla essence - 10 ml

Calcium propionate - 1g

Procedure

▪ Sieve baking powder and refined wheat flour twice.

▪ Beat sugar, eggs and vanilla essence for 10 min.
▪ Cream refined wheat flour, baking powder, cake gel, calcium propionate and fat
using planetary mixer.
▪ Add all the fruits and caramel colour to the above mixture leave it for 15 mins.
▪ Pour the batter on the cake mould.
▪ Bake using rotary/gas oven at 180°C for 40 min.
Sponge cake

Ingredients
Refined Wheat flour - 1000g
Sugar - 1000g
Egg - 40 nos.
Baking powder - 5g
Cake gel - 50 g
Calcium Propionate - 5g
Vanilla essence - 25 ml
Oil - 20 ml

Procedure

▪ Mix sugar, egg, vanilla essence, cake improver using planetary mixer till light and
fluffy.
▪ Add refined wheat flour, cake gel, baking powder and calcium propionate to the
mixture and beat for 10 min.
▪ Finally add oil and pour the batter into greased tray.
▪ Bake using rotary/gas oven at 180°C for 40 min.

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 Banana cake
Ingredients
Fat : 200 g
Sugar : 200 g
Egg : 200 ml
Refined wheat flour : 200 g
Baking powder : 2.0 g
Banana pulp : 40 g
Cashew nut : 10 g
Cake gel : 10g
Yellow colour : few drops
Procedure
▪ Prepare batter by creaming method using planetary mixer.
▪ Add mashed banana and cashew nut after adding flour.
▪ Bake the cake using rotary/gas oven in bread mould at 180°C for about 30 minutes.

Quality analysis: The quality of the freshly prepared cake was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Data to be collected:
A. Internal Characteristics:
B. External Characteristics:
Questions:
1. What is curdling? How will you prevent curdling?
2. List the role of ingredients according to function?
3. Why baking soda (sodium bi carbonate) is not used in cakes?

Results

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Ex No:9
PREPARATION, PACKAGING AND EVALUATION OF COOKIES
Date:

Aim: To prepare different types of cookies and evaluate the quality of the same.
Introduction: Cookies may be defined as small cakes made from dough that is sufficiently
viscous to permit the dough pieces to be baked on flat surface. According to mixing
method: two types: batter type and foam type. Batter type: They are akin to cake in
recipe except they have less liquid (i.e. egg, milk, water etc.).This helps to mix the dough to
a desired consistency to retain the required shape when deposited on baking sheets. In
case of more liquid (i.e. batter similar to cake) cookie may spread on sheet and cannot
retain the shape. This type of cookie is again divided into three types: Drop / short cookies,
Stiff batter cookies and Short bread cookies. Foam type cookies: Foam type cookies
are made with large percentage of egg white which provides them structure as well as better
leavening action. It can be divided into two varieties: Meringue and Sponge cookies.

Experiment

Sweet cookies

Ingredients
Refined wheat flour - 1 kg
Sugar - 300 g
Baking Powder - 2g
Cake- Margarine/ butter - 600 g
Vanilla essence - 10 ml

Procedure

▪ Sieve flour, baking powder twice.

▪ Make a cream with cake margarine, butter, vanilla essence and sugar till light and
fluffy
▪ Add refined wheat flour to above mixture and mix well using planetary mixer.
▪ Sheet the dough and make it into pieces/shape using cookies cutter.
▪ Bake using rotary/gas oven at 180°C for 15 min.

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 Salt Cookies

Ingredients
Refined wheat flour - 1 kg
Icing sugar - 250 g
Salt - 20 g
Cake margarine/butter - 600 g
Baking powder - 5g
Vanilla essence - 10 ml(optional)
Custard powder - 20 g
Egg - One no.(optional)
Procedure

▪ Sieve refined wheat flour and baking powder twice.

▪ Cream cake margarine / butter, vanilla essence, salt, powdered sugar, egg,
custard powder till light and fluffy.
▪ Add refined wheat flour to above mixture using planetary mixer.
▪ Sheet the dough and cut into pieces/shapes with cookies cutter.
▪ Bake using rotary/gas oven at 180°C for 15 min.

Chocolate Cookies

Ingredients
Refined wheat flour - 1000 g

Cocoa powder - 30 g

Baking powder - 5g

Icing sugar - 300 g

Cake margarine / - 600 g

butter
Chocolate essence - 10 ml

Milk powder - 10 g

Procedure

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 ▪ Sieve refined wheat flour, cocoa powder and baking powder twice.
▪ Cream cake margarine/butter adding sugar, milk powder, chocolate essence till light
and fluffy.
▪ Add refined wheat flour to above mix using planetary mixer.
▪ Sheet the dough and cut into pieces/shapes.
▪ Bake using rotary/gas oven at 180oC for 15 min.
Chilli cookies
Ingredients
Refined wheat Flour : 1000 g
Baking powder : 5g
Salt : 15g
Fat : 600 g
Sugar : 300 g
Chillies (green, curry leaves, : 30 g
ginger and coriander leaves)
Procedure
▪ Sieve flour with baking powder and salt twice
▪ Rub in fat and then add sugar
▪ Mix the chopped chilly mixture and knead to a soft dough
▪ If required add little curd and make the dough using planetary mixer
▪ Roll the dough and cut it with a biscuit cutter
▪ Place it on a baking tray and bake using rotary/gas oven at 180°C for 20 minutes
Multi Millet cookies

Ingredients
Whole wheat flour - 200 g
Multi -millet Flour - 800 g
(Foxtail, little, finger and
kodo millet – each 200g)
Powdered sugar - 300 g
Baking Powder - 2g
Cake- Margarine/ butter - 600 g

Procedure

▪ Sieve flour, baking powder twice.

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 ▪ Make a cream with cake margarine/butter and powdered sugar till light and fluffy.
▪ Add whole wheat and multi millet flour to above mixture and mix well using planetary
mixer.
▪ Sheet the dough and cut it into pieces using cookies cutter.
▪ Bake using rotary oven/gas oven at 180°C for 20 min.

Quality analysis: The quality of the freshly prepared cake was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Data to be collected:
A. Internal Characteristics:
B. External Characteristics:
Questions:
1. Write the difference between cookies and biscuits?
2. How will you prevent spreadability in cookies?
3. Cookies should be removed from the oven while they are still a little soft. Why?
Results

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Ex No:10
PREPARATION, PACKAGING AND EVALUATION OF PASTRIES
Date:

Aim: To prepare different types of pastries and evaluate the quality of the same.
Introduction: The products, in which there is an absence of hardness or toughness, are
known as pastry. .A paste of flour, fat, salt, (sugar) and water is known as “Pastry”.
Method of mixing differs for different kinds of pastries. Pastry is a base for making different
kind of products such as puffs, vaul au vant, pie crust, tarts, turn overs, cream rolls etc.
Based on the method of mixing, pastries are classified into: Short crust pastry, Puff pastry,
Flaky pastry and Choux pastry.
A pie is a baked dish which is usually made of a pastry dough casing that
covers or completely contains a filling of various sweet or savoury ingredients. It is a dessert
with pastry bottom, fruit or cream filling and topped with meringue, whipped cream or pastry.
Pies are usually classified into three main groups: a). Fruit filed pies such as Apple crumb
pie, walnut pie, pumpkin pie, cherry pie, raisin pie and custard pie b). Mince or meat pies
c).Fried pies as the name suggests, pies are fried in deep fat instead of being baked
conventionally in an oven.

Experiment

Vegetable puff
Ingredients
Flour - 100 g

Salt - 2g

Fat - 40 g

Water - 50-60 ml

Fillings

Carrot - 25 g

Onion - 20 g

Potato - 25 g

Beans - 15 g

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 Peas - 20 g

Chilli powder - 10 g

Masala Powder - 10 g

Coriander and mint - As required

leaves
Salt - To taste

Ginger and garlic - 10 g

paste
Turmeric powder - 1g

Procedure
▪ Prepare stiff dough with flour, sugar, salt, 5g of fat and water using spiral arm mixer.
▪ Roll the dough and apply the remaining fat uniformly.
▪ Fold the dough and leave it for 5 minutes.
▪ Flatten the dough and cut into desired rectangle shape. Place the filling and fold.
▪ Glaze with egg and bake using rotary/gas oven at 200°C for 20 - 30 minutes.
Apple pie
Ingredients

Refined wheat flour - 1 kg

Powdered sugar - 300 g

Vanilla essence - 5 ml

Shortening - 400 g

Baking powder - 5g

Filling

Apple - 1 kg

Sugar - 150 g

Water - 20 ml

Cinnamon powder - 3-5g

Procedure

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 ▪ Sieve refined wheat flour and baking powder twice.
▪ Cream the fat and other ingredient except refined wheat flour and baking powder till
lighten puffy.
▪ Add refined wheat flour and baking powder to above mixture. Prepare the dough
using planetary mixer.
▪ Chill it for 10 - 15 min.
▪ Keep the filling (boiled and masked apple pulp) on the centre and cover it.
▪ Bake using rotary/gas oven at 200°C for 20 - 30min.

Quality analysis: The quality of the freshly prepared pastries was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Data to be collected:
A. Internal Characteristics:
B. External Characteristics:
Questions:
1. Rich egg wash is used in pastry prior to baking. Why?
2. Relaxation of dough in between two sheeting operation is very important. Justify the
statement.
3. The entire operation of making puff pastry should be carried out at cool temperature.
Why?

Result:

37
Ex No:10
PREPARATION, PACKAGING AND EVALUATION OF CRYSTALLINE CANDIES
Date:

Aim: To prepare different types of crystalline candies and evaluate the quality of the same.

Introduction: Crystalline candies are fondant and fudge. They are soft, chewed easily and
they may be cut with a knife. Sugar is present in the form of very small crystals. Fondant
and fudge are two types of crystalline candies. Crystallization is ensured by adjusting (1) the
consistency of sugar syrup to enable the sugar to crystallize (2) to induce crystallization by
seeding or agitation and (3) addition of small amounts of other materials which will prevent
formation of large crystals.

In the case of fondant, small amounts of corn syrup (or) cream of tartar are used,
while in the case of fudge, a mixture of corn syrup and cream (or) corn syrup, milk and
butter are used. Such substances prevent the crystal formation.

Experiment

Preparation of fondant

I. Plain fondant

Ingredients

Sugar - 100g

Water - ½ cup (60ml)

Method of Preparation
1. Combine sugar and water and heat in a medium flame.
2. Heat at temperature of 115°C.
3. Remove from fire and pour into a smooth surface.
4. Allow the fondant to cool to a room temperature.
5. Pull the fondant to a smooth and soft consistency.
2. Uncooked fondant

Ingredients
Icing sugar - 450 g
Liquid glucose - 10 g
Egg white - 5 ml

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 Water - 150 ml
Flavor and colour - few drops

Method of Preparation

1. Place icing sugar, liquid glucose and water in a bowl, to make a mixture.
2. Knead this mixture on surface dusted with corn flour
3. Add few drops of colour and flavor, cut them into different shapes.

3. Cooked fondant

Ingredients
Granulated sugar - 450 g
Water - 150 ml
Liquid sugar - 40 g
Corn starch - as required

Procedure
1. Boil sugar with liquid glucose till it reach 118°C.
2. Remove from fire and add starch until bubble disappears.
3. Cool and cut into pieces.
Preparation of Fudge

1. Plain fudge
Ingredients
Sugar - 200 g

Milk - 120 g

Butter - 14 g

Chocolate - 21 g

Method
1. Add the chocolate and butter to cooking pan and heat it on a steam bath till the
chocolate and butter have melted. Add sugar, mix the chocolate and butter well
with sugar.
2. Then add milk and heat till the sugar dissolved completely.
3. Cook the syrup to a soft-ball stage (112°C).
4. Allow it to cool to about 70°C and transfer to a greased moulding pan.

39
 5. Cut the candy when it is cool and wrap in butter paper or foil and store in an
air-tight container.
2. Chocolate fudge
Ingredients
Sugar - 178g
Milk - 63 ml
Corn syrup - 15 ml
Chocolate - 1 tbs
Shortening - 15 g
Vanilla essence - 1/8 tsp
Groundnut (coarse) - ½ tbs
Method
1. Blend sugar, corn syrup and milk.
2. Stir with wooden spoon.
3. Bring the mixture to 238°F (115°C) with constant stirring to avoid scorching.
4. Remove the pan from heat.
5. Add the butter and the chocolate powder.
6. Do not stir the mixture and allow the cooked syrup to cool at 140°F (43°C).
7. Add vanilla essence and beat the mixture to a pulled consistency for
approximately 20 min.
3. Date fudge
Ingredients
Sugar - 200g
Butter - 28 g
Milk - 75 ml
Water - 75 ml
Sodium bicarbonate - a pinch
Vanilla essence - a few drops
Finely chopped dates - 43 g
Method
1. Put the sugar, butter, milk, water and sodium bicarbonate into a heavy based
pan.
2. Heat gently till all the sugar has dissolved.
3. Bring to boil and cook until temperature reaches 115°C.
4. Remove from heat. Add the essence and dates.
5. Beat the mixture till it is thick and creamy.

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 6. Pour into a greased tin. Mark into squares. Break when cold.
Quality analysis: The qualities of the freshly prepared candies were physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Questions
1. What is crystallization? List the factors affecting crystallization?
2. List the uses of crystalline candies?
3. What is the other name of crystalline candies?
4. What is ripening and why it is needed?
Results:

41
Ex No:11
PREPARATION,PACKAGING AND EVALUATION OF NON CRYSTALLINE CANDIES
Date:

42
Aim: To prepare different types of non crystalline candies and evaluate the quality of the
same.

Introduction: Soft candies are non crystalline and prepared at a temp. below 150 ⁰C. It is
somewhat easier to make amorphous candies than the crystalline candies. Amorphous
candies in contrast, have a heterogenous structure and crack into pieces rather than be cut
with a knife (eg. toffee and brittles). Caramels, the softest of the amorphous candies,
however, may be cut.

In amorphous candies, sugar is not present in the form of crystals and crystallization
of sugar should be prevented by (1) cooking the syrup to a high temperature so that the
finished product hardens quickly before crystals can be formed and (2) adding large
amounts of materials like corn syrup, cream, butter etc. which prevent crystallization and
make the product plastic and chewy. Amorphous candies are caramels, toffees,
marshmallow, almond paste and jujups. Marshmallow, almond paste and jujups are known
as spongy [Link] confections owe their character mainly to the presence of milk,
butter and certain vegetable fats.

Experiment

Preparation of Plain toffee

Ingredients
Sugar - 100 g

Milk - 25 ml

Liquid glucose - 10 g

Butter - 20 g

Temperature - 120°C

Procedure
▪ Combine sugar, liquid glucose and milk in a medium sized source pan.
▪ Heat in a medium flame up to 115 -120°C.
▪ Add butter and transfer it to grease plate.
▪ Cool the mixture and cut into pieces.

Preparation of jujups

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Ingredients

Gelatin - 30 gms
Water - ¾ cup (150 ml)
Citric acid - 2 pinches
Sugar - 150 gm
Liquid glucose - 10 gm
Essence/Colour - According to taste.
For dusting use - Crystal sugar – 30 gm

Method

▪ Soak gelatin in ¾ cup of water for 10 minutes.

▪ Heat it in reduced flame till it is dissolved completely. Remove from fire.

▪ Place a heavy kadai on stove. Put sugar and add just enough water to cover
sugar.

▪ Stir till sugar is completely [Link] the flame and boil the syrup till one
string consistency is reached (112°C).

▪ Remove from fire and mix liquid glucose, citric acid and dissolved gelatin mixture.

▪ Mix well and put it back over fire and cook stirring constantly.

▪ When it reaches jam consistency remove from fire (112 -115°C).

▪ Add colour, essence and mix well. Pour on a greased square tin. Allow to set in
refrigerator for 24 hrs.

▪ Cut into squares (or) made into balls and dust immediately with crystal sugar.

▪ Store it in air tight container.

Preparation of Peanut brittle

Ingredients
Sugar / Jaggery - 200 g
Corn syrup - 65 g
Water - 70 ml
Ghee - For greasing
Soda - 1.0 g
Peanuts - 200 g

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 Vannila essence - 1.0 ml
Starch - For greasing
Method

1. Pre heat the ingredients (peanut). Dissolve jaggery in adequate amount of water
and filter it to remove extraneous materials. Add corn syrup to the mixture.

2. Heat the sugar mixture rapidly to 138°C. Stir as little as possible to keep mixture
from scroching.

3. When the syrup reaches 138°C, add the peanuts. Stir the mixture continuously
and heat to 152°C.

4. Remove pan from heat immediately.

5. Add the soda and the vanilla. Stir these ingredients as quickly as possible. Do
not over stir or the foam structure will be lost.

6. Pour the final mixture on the greased plates, cool it and cut into desired shaped.

Preparation of Lollipops

Ingredients
Sugar - 250 g
Corn syrup - 75 g
Water - 125 ml
Flavouring and Colouring - As required
Round lollipop sticks - 50 nos.
Butter - To grease the sheets.
Method

1. Boil sugar, corn syrup and water to 154°C with as little stirring as possible.

2. Remove the cooked syrup from the heat; quickly add the desired colouring and
flavouring with little stirring.

3. Use a metal table spoon, to quickly spoon the syrup on to the buttered pans. Try
to keep the spooned mixture in rounds or “lollipop” shape. Round lolli pop sticks
can be quickly pressed onto the hot candies.

4. Carefully loosen the candies from the pan.

45
Quality analysis: The quality of the freshly prepared candies were physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Questions

1. What is marzipan? What is the replacement ingredient for almond?

2. Write the characteristics of lollipop?

3. What is marshmallow?

Results:

46
Ex No:12
PREPARATION, PACKAGING AND EVALUATION OF CHOCOLATES
Date:

Aim: To prepare different types of chocolates and evaluate the quality of the same.

47
Introduction: Cocoa mass not treated with alkali is generally used for the manufacture of
chocolate. There are many types of chocolate depending upon the level of cocoa mass,
added cocoa butter, sugar, milk and other ingredients. In plain chocolate (sweet chocolate),
the cocoa mass processed with cocoa butter and sugar. Milk chocolate contains, in addition
to these ingredients of plain chocolate, milk solids. Plain chocolate contains 40-55% sugar
and 32-42% fat, while milk chocolate contains 35-55% sugar, 28-39% fat and 12% milk
solids. The large scale manufacturing process includes mixing, refining, conching,
tempering, molding / enrobing.

Experiment

1. Milk Chocolate
Ingredients
Sugar - 200gm
Water - 125 ml
Milk powder - 60 gm
Cocoa - 4 table spoons (30 g)
White butter - 20 gm
Method
1. Sieve milk powder, cocoa together breaking out lumps if any.
2. Heat sugar and water together in a heavy vessel, stirring constantly till it melts.
3. Boil the syrup till it reaches to115°C.
4. Remove from fire and quickly sprinkle sieved milk powder, cocoa along with
butter and stir till everything blends together.
5. Pour on a greased tray and cut into pieces when it is still warm.
2. Nut Chocolate
Ingredients
Sugar - 300 g
Fresh butter - 125g
Cocoa - 30g
Drinking chocolate Powder - 15 g
Milk powder - 200g
Mixed chopped nuts - 50g
Method

1. Sieve milk powder without any lumps.

48
 2. Mix with little water to make a batter of dosa dough consistency.

3. Keep a heavy bottom kadai with the diluted mixture and keep stirring till it
becomes semi solid consistency.

4. Remove from fire. Mix butter, sieved cocoa, drinking chocolate powder and stir
well.

5. Put it back on fire and stir till it becomes like a ball.

6. Pour little of the mixture to little water. If it floats like a ball. Remove from fire.

7. Add nuts and mix well.

8. Pour on a well greased square plate and level the top with a spatula.

9. Cut after one minute when the mixture is still warm.

3. Commercial production of home made chocolates

Ingredients: Chocolate bar, moulds, dried fruits and dried nuts

Method: Shred the chocolate bar by using knife and place it in a stainless steel vessel. Melt
the chocolate shreds by placing the vessel in a water bath. Add the dried fruit slices/ nuts at
the level of 30 percent into the melted chocolate and stirred well. Pour the contents into the
moulds for hardening and keep it in a freezer for 20 minutes. Demould the chocolate and
wrap it in a aluminum foil / chocolate paper.

Quality analysis: The quality of the freshly prepared chocolates was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Questions

1. What is mean by “Dutch process”? Give the application of cocoa powder?

2. Define enrobing?

3. Give the composition of cocoa powder?

Results:

49
50
 [Link]
PREPARATION OF TRADITIONAL PULSE BASED INDIAN CONFECTION
Date:

Aim: To prepare different types of traditional pulse based Indian confection and evaluate the
quality of the same.

51
Introduction: Traditional foods are foods that were consumed throughout history before
the modernization and industrialization of the food supply. These foods are not only free
from additives, chemicals and many of the things we find in food today, but they were
exceptionally nourishing. Pulse based sweets like Laddu, Boondi, Jilebi, Imarti and Jhangiri
and prepared by deep-fat-frying bengal gram, black gram batters after passing through thin
orifices to impart different shapes. The fried products are dipped in concentrated sugar
syrups for varying periods of time to impart sweetness. Some more sweets like Mysore Pak,
Besan Burfi, Fimi, Chiroti, and Holiage are also important items among traditional sweet
preparations from pulses.

Experiment

Preparation of sweetmeat - boli

Boli is a famous traditional South Indian sweetmeat. The sweetened stuffing material is
covered by the dough (prepared from maida) flattened (like chappathi) and shallow fat fried
on a preheated thava. To prepare boli two materials are required viz., the covering and the
stuffing materials. Generally the covering material (dough) is prepared from maida, whereas
the stuffing material is processed from pulses/ coconut / khoa with the addition of
sweetening and flavouring agents.

Preparation of covering material (dough): The maida flour (100g) was taken in the
vessel. The salt (3.0) was dissolved in water. Maida flour was mixed with water and then
with little amount of oil (3 ml) and kneaded well to get soft and smooth dough. The dough
was allowed to stand for 30 minutes at room temperature.

Preparation of stuffing

Pulse based stuffing (PBS): The cleaned bengal gram dhal (100 g) was pressure cooked
for 5.0 minutes by adding 30 ml of water. The cooked dhal was cooled at room temperature
and ground coarsely in a mixie. To enhance the taste and flavour the powdered jaggery
(100 g) and cardamom (2 g) were mixed with the ground dhal respectively.

Preparation of sweetmeat-boli: The prepared dough was made into balls of even size
(50g). Each ball was rolled into a thin sheet by applying oil (2 ml) and stuffing (20 g) was
placed in the center, covered and folded into a round ball. The stuffed ball was rolled again
into chappathi (15 cm diameter and 0.3 cm thickness). The stuffed chappathi was shallow

52
fat fried on a preheated tava by smearing oil (5 ml) for two minutes. The sweetmeat - boli
was prepared from dough with stuffing material

Note: To increase the shelf life of boli potassium sorbate (100 mg / 100 g fat content of boli)
was added during the preparation of dough (50%) and stuffings (50%).

Preparation of mysore pak

Ingredients

Sugar - 500gm
Water - 100 ml
Bengal gram flour - 250 gm
Ghee - 400ml
Method
▪ Mix one table spoon of hot melted ghee with flour.
▪ Place a heavy kadai over fire with sugar and water. When it is dissolved completely
strain through a muslin cloth to remove dirt.
▪ Pour it back in the kadai and heat till one thick string consistency (112◦C) is reached.
▪ Sprinkle flour at this stage stirring constantly without forming lumps.
▪ In the meantime heat ghee separately over another stove till it melts.
▪ When flour is blended well with syrup, pour melted ghee little by little and stir
constantly.
▪ First all the ghee gets absorbed. After a few minutes the mixture becomes frothy and
leaves out the ghee.
▪ At this stage remove from fire and pour over a greased tray. Pat it well for even
distribution.
▪ Cut into pieces when it is still warm.
Quality analysis: The quality of the freshly prepared products was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Questions

1. What is the moisture content and water activity of sweets?

2. List the different types of shortenings used in sweet preparations?

3. Give the composition of pulses?

53
Results:

54
 [Link]
PREPARATION OF TRADITIONAL MILK BASED INDIAN CONFECTION
Date:
Aim: To prepare different types of traditional milk based Indian confection and evaluate the
quality of the same.

55
Introduction: Traditional milk based Indian confectionis prepared under two categories:
a) Khoa based products like burfi, pedhas, gulab jamun, kalakand etc. (b) Channa based
products (acid – precipitated casein) like sandesh, rasagolla, rasamalai, chamcham, channa
kheer etc. Sweets Made from Sugar and Chhanna : Sandesh comes in this category. It is
made by cooking chhanna with sugar. The product is flavoured with powdered nutmeg,
mace, cardamom and sometimes, rose water and fruit juices. The cooked product is
pressed into a variety of shapes and sizes in wooden moulds. Chhanna Products Boiled in
Syrup: Rasagolla, pantooa, chum chum and like products come under the group. They are
prepared by boiled chhanna in sugar syrup. Arrow-root, suji or maida (wheat flour) and
sugar are mixed with chhanna in a wooden platter and kneaded into dough, shaped into
small balls, and cooked in a boiling thin syrup in a deep pan. The cooked balls are
transferred into hot syrup stock and kept for a few hours to allow the syrup to permeate the
Rasgolla and render it soft, juicy and spongy.

Experiment

1. Preparation of Kalakhand: Kalakhand is prepared from milk after curdling and

concentrating with sugar. It is flavoured with cardamom powder.

Ingredients: Milk -10 litre, sugar - 1.0 kg, citric acid - 5g, cardamom powder - 10gm

Method: The milk was boiled well. Citric acid solution was added to the boiled milk till the
milk gets curdled. The curdled milk was boiled while stirring till it becomes slightly
concentrated. Sugar was added and the mass was more concentrated. Cardamom powder
was added and mixed thoroughly. The prepared kalakhand was poured over a greased
plate and cut into desired shape after cooling.

2. Preparation of gulabjamun mix: Gulabjamun is a popular Indian sweet meat

traditionally prepared from khoa. Gulabjamun mix is prepared by blending milk powder /
khoa with maida and baking powder.

Ingredients : Unsweetened khoa : 1.0 kg, Maida : 400 gm, Baking powder:15 gm,
cardamom powder : 0.5gm, sugar :3 kg, ghee :100gm, For frying: Oil or ghee - 500 ml.

Method: Smooth dough was prepared by mixing unsweetened khoa, maida, baking powder,
cardamom powder and water. Dough was made into small round balls (approximate weight -
5 gm).Oil was heated to 180oc and the balls were deep fat fried at low flame for 5 - 7 min.

56
Preparation of sugar syrup: The sugar was taken in a vessel with water. The content was
heated by stirring till the sugar syrup reaches to 50 o brix. The prepared syrup was filtered.
The fried gulabjamun was transferred to the hot syrup and allowed to soak for 60 minutes.
Sugar syrup impregnated gulabjamun was served with syrup (each gulabjamun with two
table spoons of syrup).

[Link] of instant ice cream mix: Ice cream is a frozen dairy product. It contains a
variety of dairy ingredients. The percentage composition of a good ice cream is: milk fat-
12: milk solids-not-fats- 11; sugar- 15; stabilizer- 0.2; emulsifier- 0.2 and a trace of vanilla.

Ingredients: Corn flour: 50 gm, Sugar: 475 gm, Skim milk powder: 250 gm, Stabilizer
(gelatin): 10gm, Emulsifier (Glycerol mono sterate): 10 gm, carboxy methyl cellulose -5gm

Method: The corn starch was mixed with stabilizer and emulsifier thoroughly. The powdered
sugar was added little by little to the content (starch mix) by mixing continuously. Finally the
skim milk powder was added to it and the instant ice cream mix was folded gently with the
help of ladle. For uniform mixing the processed ice cream mix was passed through the sieve
(BS 60).

Preparation of ice cream from instant mix: Ingredients: instant ice cream mix - 800g,
milk -1800ml, fresh cream - 400 gm, liquid glucose - 40 gm, vanilla essence -10 ml,
condensed milk - 200g.

Method

▪ Fresh milk (1800ml) was taken in a heavy bottom vessel and heated to boil.

▪ The instant ice cream mix was made into paste using boiled milk (250 ml) and added
to the boiling milk followed by liquid glucose and stirred continuously for
2.0 minutes.

▪ The content was cooled and fresh cream, condensed milk and vanilla essence was
added and mixed again. The content was whipped in a mixie for 3 .0 min. before
freezing.

▪ The whipped sample was poured in an ice cream tray or cup and kept aside the
freezer for 4 hours (freezing temperature – 20oC).

57
 ▪ To obtain smooth and soft ice cream, the content was whipped at every ½ hour
during the course of freezing. The prepared ice cream was stored at – 20 oC in the
freezer.

Flow chart for the preparation of ice cream

Boiling the fresh milk (1800 ml) → Adding instant ice cream mix and liquid glucose → Mixing
continuously (2 min). → Cooling the content (room temperature) → Adding fresh cream ,
condensed milk, vanilla essence and mixing again →Whipping for 3 min (Mixie) → Pouring
in an ice cream tray →Freezing for 4hours (-20oC) →Storing at –20oC

[Link] vermicelli kheer mix: It contained 30 per cent vermicelli (60g) roasted to an
optimum temperature of 125◦C in a grain roaster, 30 per cent powdered sugar (120g) and
40 per cent whole milk powder(40g). The ready mix could be processed within 10 minutes
into kheer with desired taste, aroma and consistency. Inclusion of 5 per cent each of
pre - processed cashewnut (5g) and raisins (5g), 0.7 per cent of cardamom powder (1.4g)
and 25 ppm of edible sun set yellow colour in the ready mix enhanced the appearance as
well as overall acceptability of the kheer.

Preparation of kheer: About 600 ml of water was heated to tapid condition (40 - 45 oC).
The instant kheer mix (100 gm) was added to it. The mixture was stirred continuously to
prevent lump formation and cooked for 10 minutes.

Quality analysis: The quality of the freshly prepared products was physically and
organoleptically evaluated. The samples were packed separately in polythene bags and
stored at room temperature and evaluated after 7 days.

Questions

1. Why maillard reaction takes place in the preparation of milk based products?

2. What are all the different kinds of processed milk products available in the market?

3. List the role of milk in cookery?

Results

58
59
[Link] VISIT TO BAKERY, CONFECTIONERY AND SNACK UNITS (Industry)

60
Date:

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