EFFECT OF REFINED WHEAT-FLOUR (MAIDA) AND SUGAR ON THE BROWNING OF MILK, KHOA AND KHOA-BASED SWEETS

Refined wheat flour [maida], at a level of 8%, increased browning inde x (20 to 22%) during heat treatment in both cow and buffalo milks. At 10% level, maida caused increase in browning index in burfi (13%), in Kalakand (13%) and in milk pera as well as milk cake (18%). Milk, with sugar at 6, 8 and 10% levels, and sterilized at 1.05 kg/cm(2) for 15 min, showed no browning, though prolonged heating caused intense brown ing. as compared to samples with no added sugar. Sugar at 15-35%, base d on the weight of khoa, produced less browning in burfi and kalakand. as compared to that at 4%. Different mix formulations were found to a lter the proteins, fat and total carbohydrate contents of gulabjamun. The frying temperature of gulabjamun had a significant effect on fat u ptake. Higher total solids tended to increase browning In khoa and kho a-based sweet preparations.