i
STANDARDISATION OF FALOODA
By
Mr. MORE VIKRANT SAHADEO
(Reg.No. R/013/081)
A Thesis submitted to the
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, INDIA
In partial fulfilment of the requirements for the degree
Of
MASTER OF SCIENCE (AGRICULTURE)
In
DAIRY SCIENCE
DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE
POST GRADUATE INSTITUTE,
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, INDIA
2015
ii
STANDARDISATION OF FALOODA
By
Mr. MORE VIKRANT SAHADEO
(Reg.No. R/013/081)
A Thesis submitted to the
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, INDIA
In partial fulfilment of the requirements for the degree
Of
MASTER OF SCIENCE (AGRICULTURE)
In
DAIRY SCIENCE
Approved by
Dr. D. H. Kankhare
(Chairman and research guide)
Dr. V. P. Kad
Dr. R. J. Desale
(Committee member)
(Committee member)
Dr. D. P. Kaledhonkar
(Committee member)
DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE
POST GRADUATE INSTITUTE,
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, INDIA
2015
iii
CANDIDATE’S DECLARATION
I hereby declare that this thesis or a part
there of has not been submitted
by me or any other person
to any other University
or Institute for
a Degree or
Diploma
Place: M.P.K.V., Rahuri
Date : / / 2015
(V. S. More)
iv
Dr. D. H. Kankhare
Assistant Professor,
Division of Animal Husbandry
And Dairy Science,
College of agriculture, Dhule,
Mahatma Phule Krishi Vidyapeeth,
Rahuri - 413 722, Dist. Ahmednagar,
Maharashtra, India.
CERTIFICATE
This
is
to
certify
that
the
thesis
entitled,
“STANDRDISATION OF FALOODA”, submitted to the Faculty of
Agriculture, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist.
Ahmednagar, M.S. for the award of the degree of MASTER OF
SCIENCE (AGRICULTURE) in DAIRY SCIENCE, embodies the
results of a bona fide research carried out by Mr. MORE VIKRANT
SAHADEO, under my guidance and supervision and that no part of
the thesis has been submitted for any other Degree or Diploma.
Place: M.P.K.V., Rahuri
Dated:
/
/2015
(D. H. Kankhare)
Research Guide
v
Dr. B.R. Ulmek
Associate Dean,
Post Graduate Institute,
Mahatma Phule Krishi Vidyapeeth,
Rahuri - 413 722, Dist. Ahmednagar,
Maharashtra, India.
CERTIFICATE
This is to certify that the thesis entitled,
“STANDARDISATION OF FALOODA ”, submitted to the Faculty
of Agriculture, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist.
Ahmednagar, M.S. for the award of the degree of MASTER OF
SCIENCE (AGRICULTURE) in DAIRY SCIENCE, embodies the
results of a bona fide research carried out by Mr. MORE VIKRANT
SAHADEO
under
the
guidance
and
supervision
of
Dr. D. H. KANKHARE, Professor, Department of Animal Science
and Dairy Science, M.P.K.V., Rahuri and that no part of the thesis
has been submitted for any other Degree or Diploma.
Place: M.P.K.V., Rahuri
Dated:
/ /2015
(B. R. Ulmek)
vi
ACKNOWLEDGEMENT
I avail this opportunity to acknowledge all those who
helped and guided me during the course of my research work.
Before giving way to my feelings, I cordially want to salute the
Supreme cosmic consciousness from which everything originates in
the beginning and to which everything goes to end. Though formal
words cannot carry the fragrance of emotions with them, still they
are the only available way of expressing the emotions.
Words are too meagre to express my esteem indebtedness
and whole hearted sense of gratitude towards my honorable
Research guide and chairman of my Advisory Committee, Dr. D
.H. Kankhare, Assistant Professor of Animal Husbandry and
Dairy Science, college of agriculture, Dhule. It is my pleasure
beyond words to express my deep sense of feelings for his
benevolent
guidance,
meticulous
supervision,
whole
hearted
encouragement, critical appreciation in execution of my work and
for all the trust he had in my ability primarily responsible for the
present accomplishment. Really, fortunate I am and I feel
extremely honored for the opportunity conferred upon me to work
under his perpetual motivation.
Grateful thanks to Dr. T. A. More, Hon. Vice-Chancellor,
M.P.K.V, Rahuri and Dr. B. R. Ulmek, Associate Dean, Post
Graduate Institute, MPKV, Rahuri.
The words at my command are in adequate in forms as
vii
well as spirit to convey the depth of my feelings of gratitude to Dr.
Y. G. Fulpagare, Head, Department of Animal Husbandry and
Dairy Science, M.P.K.V., Rahuri for his keen interest and
encouragement during this research work.
With a profound and unfading sense of obligation I
express my heartful thanks to the member of my Advisory
Committee Dr. R. J. Desale, Assistant Professor, Department of
Animal Husbandry and Dairy Science, Dr. V. P .Kad, Assistant
Professor, Post Harvest Technology Unit, MPKV Rahuri and
Dr.
D.P. Kaledhonkar , Assistant professor , Division of Statistics, College
of Agriculture, Pune, MPKV Rahuri for their valuable suggestions
and encouragement during the research work and critical reviewing
of manuscript.
I again earnestly extend my thanks to Prof. B. B. Khutal,
Dr. U. Y. Bhoite, Dr V. S. Lawar and Dr. D. D. Patange for their
constructive
criticism
and
suggestions
especially
during
organoleptic evaluation of falooda samples.
I would like to take this opportunity to convey my sincere
thanks to all other respected teachers and non- teaching staff of the
Animal Husbandry and Dairy Science for their cooperation. I
express my regards to Prof. P. A. Shinde, University Librarian,
M.P.K.V., Rahuri and his office staff for their kind co-operation
during the course of my post graduate study.
It is my ethereal pleasure to convey my heartfelt
reverence to my beloved parents, who have been an inexhaustible
viii
source of inspiration throughout my life. Mere acknowledgement
will never be enough for their unfading sacrifice, love and good
wishes which nourishes my hopes and ambitions.
I express my deep sense of appreciation towards my
sisters Manisha (Tai), Rani (Aabu) and my brother Rajanikant, for
their never ending love, constant encouragement and eternal
moral support which have brought this cherished dream to reality.
Research work in laboratory doesn't goes on right path
without valuable tips and suggestions of senior associate I will feel
guilty if I don’t thank my beloved seniors Patil sir, Ranjit sir,
Balaji sir, Pankaj sir, Kalpesh sir, Sayali mam, Manoj sir, Amol sir,
Chandu sir, Dnyansagar sir and Prasad sir who rendered their
sumptuous help during the course of this investigation.
The words are small trophies to express my feelings of
affection and indebtedness to my seniors Mangesh sir, Ajay sir ,
my colleagues Bhaskar, Abhijeet, Tushar, Amit and my juniors
swapnil, sachin, Akshay, Umesh And Mahesh.
I express my heartful thanks to my classmates Yuvraj,
Bhagyashree, Mohini, Balasaheb, Nitesh, Kalyani and to my
juniors Prasad, Yatish, Rohan and Jaideep.
My heart is filled with the sweet memories of my friends
Raj, Ulhas, Madan, Shankar, Sandip, Deepak, V ishal
Amol
and
for their constant encouragement and moral support
during the completion of my research work, comforting me at the
times of despair and constant inspiration never gave me a chance
ix
to fallen in this Endeavour.
I would be failing to in my duties if I don’t record deep
sense of appreciation for the wholehearted co-operation and
assistance provided for completing this work by Mrs. Landage
Madam,
Laboratory
Assiastant,
Department
of
Animal
Husbandry and Dairy Science MPKV, Rahuri and shri. Mhase
and Santosh mama.
I am also obliged to all authors past and present whose
literatures have been cited in this manuscript.
Finally,
I
am
thankful
to
Mahatma
Phule
Krishi
Vidyapeeth, Rahuri for provided me this opportunity to undertake
the post graduate studies in this institute of national repute.
Many have not been mentioned but none is forgotten.
Place: MPKV, Rahuri.
Date:
/ / 2015
(V. S. More)
x
CONTENTS
CANDIDATE’S DECLARATION
iii
CERTIFICATE
a. Research Guide
iv
b. Associate Dean (PGI)
v
ACKNOWLEDGEMENT
vi
LIST OF TABLES
xiv
LIST OF FIGURES
xv
LIST OF PLATES
xv
LIST OF ABBREVIATIONS
xvi
ABSTRACT
xvii
1. INTRODUCTION
1
2. REVIEW OF LITERATURE
7
2.1 Vermicelli
7
2.1.1 Use of vermicelli in milk products
9
2.1.2 Chemical composition of vermicelli
9
2.1.3 Vermicelli made from different flours
11
2.1.4 Sensory evaluation of vermicelli
12
2.2 Basil seeds
14
2.2.1 Nutritional and therapeutic importance of basil
seeds
2.2.2 Use of basil seeds
15
2.2.3 Chemical composition of basil seeds
18
2.3 Falooda
2.3.1 Chemical composition of falooda
17
19
20
xi
2.4 Similar Products
20
3.1 Materials
23
3.1.1 Glass wares
23
3.1.2 Electric Balance
23
3.1.3 Muffle furnace
23
3.1.4 Mixer / grinder
23
3.1.5 Vessel
23
3.1.6 Chemicals
24
3.2 Ingredients
24
3.2.1 Milk
24
3.2.2 Sugar
24
3.2.3 Vermicelli
24
3.2.4 Basil seeds
24
3.3.5 Dry fruits
24
3.3.6 Cheery
24
3.3 Methods
3.3.1 Chemical analysis of milk
25
25
3.3.1.1 Fat
25
3.3.1.2 Total solids
25
3.3.1.3 Acidity
25
3.3.1.4 Protein
25
3.3.1.5 Lactose
25
3.4 Pre- Experimental details
26
3.4.1 Selection of levels of different ingredients
26
3.4.2 Selection of levels of vermicelli and basil seeds.
26
3.4.3 Selection of levels of sugar and level of reduced 28
milk
3.4.4 Selection of levels of dry fruits
28
3.4.5 Selection of levels of rose syrup and cherries
28
xii
3.5 Experimental trials
29
3.5.1 Treatment Details
29
3.5.2 Technique for preparation of falooda
30
3.5.3 Flow chart of falooda preparation
31
3.5.4 Addition of ingredients
32
3.5.4.1 Addition of vermicelli
32
3.5.4.2 Addition of basil seeds
32
3.5.4.3 Addition of dry fruits
32
3.5.4.4 Addition of rose syrup
33
3.3.4.5 Garnishing of the product
33
3.6 Sensory of evaluation of falooda
3.7 Chemical analysis of falooda
33
33
3.7.1 Fat
33
3.7.2 Protein
34
3.7.3 Lactose
35
3.7.4 Ash
36
3.8 Statistical analysis
36
3.9 Cost of preparation of the falooda
36
4. RESULT AND DISCUSSION
37
4.1 Chemical composition of milk
37
4.2 Chemical composition of falooda samples
38
4.2.1 Fat
38
4.2.2 Protein
40
4.2.3 Lactose
41
4.2.4 Ash
43
xiii
4.3 Chemical composition kheer as per De et al. (1980)
44
4.4 Sensory evaluation of falooda samples
45
4.4.1 Colour and appearance
45
4.4.2 Flavour
48
4.4.3 Consistency
50
4.4.4 Overall acceptability
51
4.5 Cost of preparation of falooda
52
5. SUMMARY AND CONCLUSION
54
5.1 Pre – experimental trials
54
5.2 Chemical quality of falooda
55
5.3 Sensory evaluation of falooda
56
5.4 Cost of preparation of falooda.
57
5.2 Conclusion
57
6. LITERATURE CITED
59
7. APPENDIX
69
8. VITA
71
xiv
LIST OF TABLES
No.
Title
Page
No.
1
Chemical composition of vermicelli
10
2
Chemical composition of basil seeds
19
3
Chemical composition of falooda
20
4
Treatment details
29
5
Chemical analysis of milk
37
6
7
8
9
10
11
12
13
14
15
Effect of treatment combinations on Fat content
38
of falooda samples
Effect of treatment combinations on protein
40
content of falooda samples
Effect of treatment combinations on lactose
41
content of falooda samples
Effect of treatment combinations on ash content
43
of falooda samples
Composition of kheer as per De et al (1980)
44
Effect of treatment combinations on Score for
45
colour and appearance of falooda samples
Effect of treatment combinations on Score for
48
flavour of falooda samples
Effect of treatment combinations on Score for
50
consistency of falooda samples
Effect of treatment combinations on Score for
51
overall acceptability of falooda samples
The cost of preparation of falooda
53
xv
LIST OF FIGURES
Sr. no
1
2
3
4
5
6
7
8
Title
Effect of treatment combinations on Fat
content of falooda samples
Effect of treatment combinations on Protein
content of falooda samples
Effect of treatment combinations on Lactose
content of falooda samples
Effect of treatment combinations on Ash
content of falooda samples
Effect of treatment combinations on Score
for colour and appearance of falooda
samples
Effect of treatment combinations on Score for
flavour of falooda samples
Effect of treatment combinations on Score for
consistency of falooda samples
Effect of treatment combinations on Score for
overall acceptability of falooda samples
Between
Pages
40-41
40-41
43-44
43-44
48-49
48-49
51-52
51-52
LIST OF PLATES
No.
Title
Between
pages
1
Ingredients used
32-33
2
Six different treatment combinations
45-46
xvi
LIST OF ABBREVIATIONS
CD
:
Critical Difference
et al.,
:
And other (et alli)
Fig.
:
Figure
g
:
Gram (s)
h
:
Hour (s)
i.e.
:
That is
lit.
:
Liter
mg
:
Milligram
ml
:
Milliliter
N
:
Normality
No.
:
Number (s)
S. E.
:
Standard Error
SNF
:
Solid Not Fat
TS
:
Total Solids
Viz.
:
Namely
Wt.
:
Weight
µ
:
Micron
0C
:
Dégrée centigrade
%
:
Percent
WPC
:
Whole Plate Count
CHO
:
Carbohydrates
BSG
:
Basil Seed Gum
IU
:
International Unit
xvii
ABSTRACT
STANDARDISATION OF FALOODA
By
Mr. MORE VIKRANT SAHADEO
A candidate for the degree of
MASTER OF SCIENCE (AGRICULTURE)
In
DAIRY SCIENCE
2015
Research Guide
Discipline
Major Field
: Dr. D. H. Kankhare
: Animal Husbandry and Dairy Science
: Dairy Science
In the present study entitled “Standardization of
falooda” was carried out in laboratory of Department of Animal
Husbandry and Dairy Science, Post Graduate Institute, M.P.K.V.,
Rahuri.
The main objective of this research work was to
finalize the levels of vermicelli and basil seeds to be used in
preparation of falooda. The levels of basil seeds and vermicelli in
falooda decide the taste and acceptability of the said product.
The chemical attributes determined were fat, protein,
lactose and ash content of falooda. The sensory evaluation was
carried out in respect of colour and appearance, flavour,
consistency and overall acceptability.
xviii
Abstract contd…
Mr. V. S. MORE
Before selection of levels of vermicelli and basil seeds,
their standardization was done in pre-experimental trials and
best accepted levels of vermicelli (3%, 3.5%, 4%) and basil seeds
(0.4% and 0.6%) were finalized. The falooda samples were
prepared using cow milk from Research cum Development
Project (RCDP) on cattle, MPKV, Rahuri, Dist. Ahmednagar. The
sugar level was finalized in pre-experimental trials to 10 percent
which was accepted by panel of judges. The data generated was
laid out in two factorial completely randomized designs (FCRD).
The combination V2B2 with 3.5% of vermicelli and
0.6% of basil seeds showed best overall acceptability than others.
The combination V3B2 showed highest percentage of fat (7.32%),
protein (10.05%), lactose (10.12%) and ash (1.20%).
Thus addition of vermicelli (3.5%) and basil seeds
(0.6%) gives good colour and appearance, good flavour, best
consistency and overall acceptability over other combinations.
The cost of production was estimated based on
market prices of the ingredients used for falooda preparation.
The Rs/kg cost for best liked combination of 1kg falooda was Rs
119.
It may be concluded that falooda can be prepared
with 3.5% of vermicelli and 0.6% of basil seeds to increase the
acceptability of falooda by improving its sensory and chemical
quality.
Pages 1 to 71
1
1. INTRODUCTION
The traditional dairy products reflect the intimate
relationship that our ancestors established with the farm and
animal wealth. The relationship continuing even today links us
with our early ancestors. In ancient India, dairy products had an
important bearing on the socio-cultural life of the people. They
were indicators of the wealth and status of the people. Besides
their use in daily religious rituals, these products were also used
for medicinal purposes in ancient ayurveda as well as household
remedies (Iya, 2002).
From the time immemorial, India‟s traditional foods
with their extra ordinary variety and richness have served
people‟s need for nutrition and sound health. Within this wide
range, dairy products from different regions of the country have
provided a wide array of sweets and other specialties that are
gourmet‟s delights, these also meet the need for proteins and
calcium in people‟s daily diet. The story of Indian mithias is
literally of epic proportions. Although the processes of making
sweets have undergone continuous change, the time has now
come to integrate traditional methods with culinary technology to
meet consumer demands for better standardized quality, longer
shelf life and greater convenience (Patel, 2002).
Indian products have been source of joy for ages,
much need to be done to give them the importance they deserve
in the global market place. Growing income and consumerism
have also stimulated not only a greater demand for these
products but also provided a unique opportunity for their
2
systematic study, research and documentation relating to their
origin, technology and standards.
Today Indian milk products are the largest and fastest
growing segment of the dairy industry. They offer opportunity for
absorbing the growing milk surplus, generated by the operation
flood. Over the millennia, traditional milk products of India have
enriched the cuisine of this vast sub continent. These products
constitute
a
large
array
of
sweet,
tempting,
indulging
confections. They have added colour, taste, and flavor to life and
have become synonymous with feasts, festivals and celebrations.
More
and
more
of
these
milk
delicacies
have
become
commercially significant for the organized sector. A large number
of them continue to be made on a cottage scale in traditional
way.
Many traditional foods have remained unchanged
with regard to processing or packaging for centuries, due to the
fact that they developed in a particular location and are deep
rooted in the natural, cultural, religious and socio-economic
environment. Some have disappeared without a trace as a result
of modern influences, while some have expanded on global scale,
becoming household products (Patel and Jha, 2002).
In India, urbanization is taking place speedily.
Traditional processes of preparing different dairy culinary arts
and skills and are often inconvenient. Therefore there is a need
to simplify and standardize the process of preparing traditional
dairy products. (Kadam et al., 1998).
3
Falooda is popular beverage in Indian subcontinent,
made primarily by mixing rose syrup with vermicelli and basil
seeds along with either milk or water. Falooda is named for the
strands of corn flour vermicelli that float in flavoured milk based
drink. Falooda appears quite similar to sevian and Chinese
noodles. It is soft gelatinous, thread like and translucent. It can
be coloured with natural colouring materials like saffron, rose,
etc. Typical falooda is a milk based drink, flavoured with rosesyrup and vermicelli strands floating in it. It is topped with ice
cream or kulfi and decorated with dry cherries (Patel and Arora,
2005).
Falooda is quite similar to famous Thai drink known a
“NAM MANGLAK”, this drink is made of mixture of basil seeds,
rose water, water and sugar. In Iraq, falooda is made with
thicken kind of vermicelli. Bubble tea is a similar kind of falooda
drink in East Asia. Falooda is milk based beverage and most
beverages typically contain a lot of water and while not
necessarily adding nutrients to the diet. They importantly help to
prevent dehydration. Many fruit drinks contain significant sugar,
adding energy to the diet and in some cases provide vitamins
and minerals (Anonymous. 2012).
Basil seed is one of the important ingredients in
falooda. Basil (Ocimum basilicum L.) is an annual spicy herb,
indigenous to India which has been cultivated for several
millennia for its aromatic and medical uses (Pushpangadan,
2012).
4
Sweet basil (Ocimum basilicum L.) is well known and
appreciated spice and medicinal plant. Apart from biologically
active compounds, such as volatile oils, tannins, terpens,
flavoinoids or glycosides, it is also a valuable source of macroand micro elements (Kohlmunzer, 2003).
Rich chemical composition as well as unique taste
and flavour have recently gained basil its considerable position
and wide range use in polish cuisine. Basil‟s leaves are used as
spiced both when fresh and after being frozen or dried.
The sweet basil seeds do resemble the chia seeds and
is known by the names Sabja seeds or falooda seeds or Tukmaria
in India. They are basically the seeds of the sweet basil. Sabja
seeds are most commonly used in making falooda and can be
easily added to sherbets, milkshakes and other drinks. Although
these sweet basil seeds do not have taste of their own but they
give a good texture to the dish and make it healthy too.
Vermicelli is another major ingredient used in falooda
preparation. Vermicelli, a kind of pasta, is a traditional type of
pasta round in section similar to spaghetti. The vermicelli
noodles are used in number of dishes including a variation of
kheer a sweet dessert similar to rice pudding. The falooda is a
Persian frozen dessert made with thin vermicelli noodles, frozen
cornstarch, rose water, lime juice and often ground pistachios
(Anonymous, 2006).
Vermicelli is a product prepared by using whole or
refined wheat flour. Hard dough is prepared, extruded and dried
in the sun. Since wheat flour is deficient in lysine, one of the
5
essential amino acids, the protein quality remains poor.
Therefore, value addition of vermicelli is of prime importance to
improve nutrient content and to save its delicacy. Secondly, use
of value added processed foods can be a solution to the problem
of
supplementary
feeding
and
under
nutrition.
(Mogra and Midha, 2013).
At present many of the regional specific milk products
have been overlooked and neglected, falooda is one of them. This
product can enhance the nutritional importance of our diet at
very cheap rate. As such products like falooda do not have any
recommended standards in dairy industry. Looking towards the
enormous acceptance of this product and wide market for it,
there lies need to specify the standard for this product.
Falooda at present is sold in variety of combinations
like kulfi falooda, kesar falooda, and ice cream falooda. The
number of ingredients (fruits, colours, flavours etc.) used in
preparation varies according to place and consumer‟s demand.
But the basic ingredients viz; vermicelli, basil seeds and sugar
are found to be common.
The product falooda has popular place in Indian
beverage industry and holds a majestic place in the consumer‟s
heart. The product is famous in all age groups, all religions and
at all locations of the world by different names and recipe. By
seeing the wider acceptability and scope of product, it seems,
there is a great need to standardize the use of ingredients, in
amount and variety, considering the nutritional importance,
marketability and scope of product.
6
Thus, the present research work was laid down
with following objectives:
1. To study and standardize the levels of basil seeds and
vermicelli in falooda preparation.
2. To carry out sensory evaluation studies for different
treatments combination.
3. To work out the physico - chemical properties and cost
structure of the product.
7
2. REVIEW OF LITERATURE
The manufacture of indigenous milk products is
confined mainly to the non – industrial sector in India. A major
portion of the milk produced in the country is converted into
sweets and desserts, which are deeply rooted in ancient
traditions and have a strong cultural heritage. Centuries of
tradition
and
culture
have
evolved
firmly
established
consumption habits amongst the population. (Jha, 2000).
The literature reviewed under different heads intends
to cover various aspects of falooda like technology, ingredients
involved, their status, significance and therapeutic importance.
2.1 Vermicelli
“Vermicelli is a product prepared by using whole or
refined wheat flour comprises a good percentage of carbohydrate
with sugar, fiber, minerals and vitamin”.
Mogra and Midha (2013) stated that, vermicelli is a
product prepared by using whole or refined wheat flour. Hard
dough is prepared, extruded and dried in the sun. Since wheat
flour is deficient in lysine, one of the essential amino acids, the
protein quality remains poor. Therefore value addition of
vermicelli is of prime importance to improve nutrient content and
to save its delicacy. Secondly, use of value added processed foods
can be a solution to the problem of supplementary feeding and
under nutrition.
8
(Anonymous, 2012).Vermicelli has high nutrional
value, are easy to digest and rich in taste. Nutrionally vermicelli
noodles are calorie dense and high in carbohydrates but fat free
and low in sodium.
Niturkar et al. (1992) conducted studies on the
formulations and quality attributes of milk protein based
vermicelli (seviah) for kheer like product. Where in, they stated
that, as the level of milk protein fortification was increased, the
water required for dough formation got decreased and time for
dough development and extrusion increased. Fortification of milk
protein increased the vermicelli thread length with improvement
in colour and texture. An improvement in sensory qualities of
vermicelli was brought about with 4 % milk protein fortifications
in either of the wheat flour fractions. Indian desserts including
kheer are prepared by partial dehydration of whole milk together
with sugar and cereals like rice or wheat or semolina or
vermicelli (seviah).
Joglekar et al. (1990) prepared vermicelli from wheat
flour dough with fortification of milk protein and addition of salt
@ 1 per cent by using hot water and steam conditioning process.
The extruded length of vermicelli thread notably exhibited the
lower range of 40-42 cm in case of semolina fractions
incorporated with milk protein. However, the wheat flour
incorporated with milk proteins @ 2 to 6 per cent, occurred in
the higher range of average thread length from 50 to 47 cm
respectively. In general a reduction in the thread length was
noticed with increased milk protein fortification.
9
Altschul (1976), reported that protein based foods
with dairy products processed along with oil seeds or cereal
foods would provide excellent nutrition at reasonable price.
2.1.1 Use of vermicelli in milk products
Joglekar et al. (1990) reported the proximate analysis
of kheer made with the incorporation of 8 per cent (skim milk
fortified) vermicelli (seviah) and 12 per cent sugar, as 69.64,
30.36, 10.39, 2.03, 0.190, 16.08, 1.67 per cent, respectively of
moisture, dry matter, protein, fat, crude fiber, carbohydrate
(including sugar) and ash.
Niturkar (1989) reported that the kheer made from
vermicelli (seviah) contain protein, carbohydrate and fat as 13.95
g, 69.63 g, and 2.035/100g respectively. Similarly, Kodgire
(1990) also reported the composition of kheer made from
vermicelli, which contains pH, acidity of skim milk, phosphorus,
lysine, calcium, magnesium and iron as 6.43, 0.132 per cent,
293.30 mg/100 g, 470.60 mg/100 g, 2.370 g/100 g, 41.66
mg/100 g and 0.144 mg/100 mg, respectively.
2.1.2 Chemical composition of vermicelli
Mogra and Midha (2013) prepared vermicelli using
whole wheat flour, malted wheat flour and malted wheat flour +
gram dhal + spinach + sago flour. They reported that moisture as
7.7, 6.9, 7.6, protein 9.3, 9.4, 13.5, ash 2.9, 4.8, 5.8, crude fiber
2.2, 2.3, 2.4, carbohydrate 75.2, 74.9, 69.8 and fat 2.7, 1.7, 1.2
per cent, respectively.
Kulkarni (2012) developed nutrient rich noodle by
supplementation with malted ragi flour and reported that
10
moisture 7.12, protein 9.93, fat 15.8 and crude fiber 0.3 per cent
respectively.
Baskaran et al. (2011) analyzed chemical attributes of
noodles supplemented with 5, 7.5 and 10 per cent skim milk
powder and reported that protein as 14.59, 15.79, 16.67,per cent
carbohydrate 83.78, 82.59, 82.21,per cent fat 0.55, 0.56, 0.54
per cent, fiber 0.21, 0.20, 0.19 per cent and ash 0.87, 1.24 and
1.40 per cent,
respectively. Similarly, pasta prepared using
semolina, chick pea flour and defatted soy flour contains
moisture 11.66, 10.99, 7.14percent, ash 0.80, 2.59, 5.93per
cent, fat 1.02, 4.57, 0.77per cent, carbohydrate 73.92, 59.00,
35.84 per cent, respectively reported by Bashir et al. (2012).
Sood et al. (2009) studied quality evaluation of wheat :
fruited pasta products made from blendes of 20% jamun and
papaya pulp and reported that moisture as 9.17, 9.94, 9.86 per
cent, ash 1.87, 1.85, 1.81,per cent crude protein 12.58, 13.09,
13.00,per cent
crude fat 2.29, 2.39, 2.36 and crude fiber as
2.23, 2.74 and 2.71 per cent respectively .
Table1.
Chemical composition of vermicelli Doke et al.
(1990).
Constituent
Moisture
Dry matter
Protein
Fat
Crude fiber
Carbohydrate
Ash
Per cent
11.42
88.58
13.76
0.19
0.72
71.97
1.94
11
Adsule (1985) carried out extensive review of the
chemical composition of wheat. He mentioned that wheat
contains about 1.8 per cent of the mineral matter or ash.
2.1. Vermicelli made from different flours
Bashir et al. (2012) made noodles using durum
semolina, sample two contained semolina (84%), chickpea flour
(10%) and defatted soy flour (0%), sample there contained
semolina (76%), chickpea flour (14%) and defatted soy flour
(10%) and the fourth sample contained semolina (68%) gram
flour (18%) and defatted soy flour (14%). All the samples were
passed through sieve (10 meshes) thrice to improve mixing.
Kulkarni (2012) prepared vermicelli from malted ragi
flour and wheat flour to improve the nutritional quality of instant
vermicelli without deteriorating their organoleptic properties.
Similarly, Morga and Midha (2013) reported that vermicelli
prepared from three variations whole wheat flour (100 per cent),
malted wheat flour (100 per cent) and malted wheat flour + gram
dhal + spinach + sago flour (50.9, 33.0, 2.1 and 14 per cent,
respectively).
Textural and rheological properties of whey protein
concentrate fortified baked product from cassava based flours,
was studied by Jisha et al. (2009). Similarly, Sood et al. (2009)
also prepared fruit noodles by using wheat flour blended with
20% jamun and papaya fruit.
Fu (2008) made ragi supplemented noodles using wheat
flour and malted ragi flour with different combination.
12
Constandache et al. (2005) also prepared dough using
wheat flour fortified with sodium caseinate at 2 per cent, 4 per
cent and whey protein concentrate at 5 per cent and 10 per cent
level for preparation of dough for bakery products.
Tripathy et al. (2003) reported that ragi based
products of local interest were formulated utilizing WPC to
enhance their nutritional profile. Spray dried WPC (40 per cent
protein) was used at 10 to 40 per cent to replace ragi flour and
the products such as ragi malt and ragi dosa were prepared by
using the regular recipe.
Swaminathan (1987) developed vermicelli using wheat
flour and reconstituted by boiling water with weighted amount of
spice mix. Such as chilli turmeric, cumin, coriander, onion,
garlic, garam masala and sugar. Also Kothule (1990) made
vermicelli with wheat flour and fortified with 2%, 4% and 6%
level of dried skim milk powder.
Raghavendra (1979) reported that roti, dosa and
vermicelli prepared from unconventional sources such as maize,
sorghum and, bajra flour. Water needed for making dough,
baking time, moisture in baked roti, chewing characteristics and
storage (24 hours) quality were assessed for roti and vermicelli.
2.1.4 Sensory evaluation of vermicelli
Mogra and Midha (2013) prepared vermicelli using
whole wheat flour, malted wheat flour and malted wheat flour +
green gram dhal + spinach + sago flour in different levels. They
found that vermicelli prepared from malted wheat flour, green
13
gram dhal, spinach, sago flour vermicelli was highest in protein
content (13.5%) while energy content was high in whole wheat
flour. Malted wheat flour vermicelli had highest amount of total
(8.91%), reducing (2.41%) and non- reducing sugars (6.57%).
Li Guolong et al. (2013) studied, development of
nutrition enriched milk noodle. They stated that making use of
protein interaction, the processing of nutrition enriched soybean
milk noodle, which is added with soybean latex and found that
protein content of nutrient enriched soybean milk noodle, was
increased and its nutrition rises in value.
Bashir et al. (2012) prepared pasta using semolina,
chick pea flour and defatted soy flour at different levels. They
observed as the concentration of legumes was increased the
cooking time also increased. The cooking quality of the pasta was
enhanced by steaming. On the basis of cooking and sensory
quality, pasta containing 14% chickpea flour and 10% defatted
flour resulted in better quality and nutritious pasta.
Baskaran et al. (2011) analyzed sensory attributes of
noodles supplemented with 5, 7.5 and 10 per cent skim milk
powder. They reported that, the colour score as 7.67, 7.50, 7.83,
flavour as 7.67, 8.00, 7.67, texture as 7.00, 6.67, 5.33 and
overall acceptability as 6.83, 6.3, and 5.50.
Sood et al. (2009) studied the quality of wheat: fruited
pasta products made with wheat and blended with 20% jamun
and papaya pulp. They reported that the colour score as 8.73,
8.19. 8.48, taste 8.52, 7.38, 8.81, consistency 8.02, 7.04, 7.18
and overall acceptability 8.42, 7.53 and 8.16.
14
Biswas (1999) reported significant decrease in the
colour score of bread and biscuits by the addition of apple
pumice, rice bran and soybean flour to wheat flour. Similarly,
Sharma (2002) reported that decrease in the flavour score of
noodle due to addition of maize flour in wheat flour but improve
the texture score. Improvement in the texture of breads was also
reported by Dogra, (1999).
Salunkhe (1985) observed that Triticum duram (hard
wheat) had high protein content and hard texture needed for the
production of semolina, macroni and pasta products.
2.2 Basil seeds
(Anonymous, 2013) reported that the sweet basil
seeds do resemble the “chia” seeds and is known by the names
sabja seeds or falooda seeds or Tukmaria in India. They are
basically the seeds of the sweet basil. Sabja seeds are the most
commonly used in making falooda and can be easily added to
sherbets, milkshakes and other drinks. Although these seeds do
not have taste of their own but they give a good texture to the
dish and make it healthy too.
Tucakov (1996) reported that sweet basil (Ocimmum
basilicum L.) is the common medicinal and culinary herb, widely
used in many traditional medicines. In our traditional medicine,
basil has been used as potent antiseptic and preservative, slight
sedative, digestive regulator and diuretic. It has also been
recommended for the treatment of headaches, coughs, infections
of upper respiratory tract and kidney malfunction
15
2.2.1 Nutritional and therapeutic importance of basil
seeds
(Anonymous, 2012) Stated that the Basil seeds add to
authentic look and are actually very good for digestion in hot
climate.
1. Basil seeds are taken in sherbats as they produce cooling
sensation with the stomach.
2. Basil reduces the nauseous feeling & controls vomiting.
3. Basil seeds are good expectorants and when chewed they
treat sore throat, cough, asthma, & headache.
4. Scientific studies have revealed that compounds in basil seed
oil have potent anti-oxidant, anti-cancer, anti-viral and
anti-
microbial properties.
5. Sweet basil is spice and medicinal plant having oils, tannins,
trepans, flavonoids, glycosides.
6. Basil is also source of macro and micro elements.
Biesiada and Kus (2010) studied on “nutritional
status of sweet basil”. They stated that, sweet basil is well known
and
appreciated
spice
and
medicinal
plant.
Apart
from
biologically active compounds, such as volatile oils, tannins,
terpens, flavonoids or glycosides, it is also a valuable source of
macro and micro – elements.
Sulochanamma et al (2009) reported that the sweet
basil or tulasi have bright green leaves with strong smell. Basil
has many bio active properties such as anti–microbial, anti–
inflammatory and anti-allergic due to presence of compounds in
16
the volatile oil from its leaves. It is useful in respiratory tract
infection. The ursolic acid present in basil has anti – allergic
properties. It is also anti-inflammatory due to oil eugenol present
in the leaves. The plant can also play a role in the management
of immunological disorders such as asthma.
Beric (2008) studied Mutagenic and anti-mutagenic
properties of essential oil of basil and its major constituent
linalool, reported to possess anti oxidative properties, were
examined in microbial tests.
Chattopadhay et al. (1999) stated that, numerous
laboratory studies have shown various effects of Ocimum sp.,
including bactericidal, anti diarrheal, chemo preventive, bloodsugar lowering, a nervous system stimulatory and radiation
protection.
Aruna and Sivaramkrishnan (1992) studied the anticarcinogenic properties of basil leaves (Ocimum sanctum L.) on
mice and rats with carcinoma. They suggested that basil leaves,
which are widely used in Indian cooking, may prove to be
valuable anti-carcinogenic agents.
In addition to antioxidative, anticarcinogenic and
antimutagenic substances, basil contains also anti microbial
compounds, one of them being eugenol (Meena and Vijay 1994).
Anti-microbial activity of sweet basil has been found at least
against
such
as
Lactobadllus
cerevisiae, and Mycoderma sp.
acidophilus,
Saccharomyces
17
2.2.2 Use of basil seeds
Khazaei and et al. (2014) investigated the use of basil
seed gum (BSG) as a new film –forming material under the
influence of addition of glycerol as plasticizer. Edible films based
on BSG and glycerol was developed, and their water vapour
permeability, as well as physical, thermal, and mechanical
properties was measured. This study revealed that the BSG had
a good potential to be used in producing edible films for various
food applications.
Mathews et al. (1993) made a preparation called
“falooda”, which contains basil seeds with water or milk made as
thickened mucilaginous food.
Askerova
et
al.
(1993)
studied
many
alcoholic
beverages, for example bitters, liquors, and spirits, containing
basil. Russians have patented a method to improve the storage
stability and organoleptic properties of a carbonated fermented
milk beverage by adding a mixture of essential oils of coriander,
basil and fennel to a salt solution of whey.
Bagaturiya et al. (1991) reported that, Russians have
patented a method to prepare a non alcoholic beverage
concentrate even from the residues of grapes and high – eugenol
basil.
Rakauskas and Sudzhene (1979) reported that, sweet
basil, its extracts and oils are widely used in combination with
other spices and herbs in confectionary products, sweets, bakery
products, puddings, condiments, vinegars, ice creams, mustard
and in pickled vegetables. Basil is common ingredient in spice
18
mixtures.
Russians
have
patented
basil
containing
salt
substitute without sodium salts for dietic use. Rice noodles and
vegetables get a fine aroma when cooked in herb liquid. The
liquid is prepared by simmering herbs in water. Turtle soup,
oxtail soup and the French soup paysanne contain basil as one
of the essential ingredients. Basil goes well also with cheese and
cheese dishes.
Reuter (1976) reported that basil is recommended to
flavour beef stews and bouillons, pork, meat loaf, meat balls and
shish kebabs, lamb dishes and inner organ‟s dishes, as well as
chicken in Turkey. Canned beef stew tastes homemade when
basil is added. Basil suits all fish dishes and it may also be used
in other seafood dishes.
2.2.3 Chemical composition of basil seeds
Holland et al. (2012) concluded that, food composition
tables 100 grams of fresh basil leaves contain 26 mg of vitamin
C, 3.95 mg of carotene, 0.08mg of thiamin, 0.31mg of riboflavin,
1.1 mg of niacin.
Table 2.
Chemical composition of basil seeds Biesiada et al.
(2010).
Constituent
Per cent
Energy
Fat
Protein
CHO
Dietary fiber
Water
94 KJ
0.64
3.15
2.65
1.6
92.06
Chen et al. (1993) reported, the β- carotene content of
sweet basil is nearly twice that of carrot. The seeds of Ocimmum
19
basilicum L. are high in fiber and they can be considered as new
source of dietary fiber.
2.3 Falooda
Patel and Arora (2005) studied fiber fortification of
dairy products. They stated that most dairy products do not
contain dietary fiber; there are a few dairy foods which contain
non –dairy ingredients contributing to various amounts of fiber.
Fiber reach sources may be wheat bran, sorghum meal, oat
meal, soya bean hulls, fruits and vegetables. They stated falooda
is a milk-based drink, flavored with rose syrup, added with
strands of corn flour and vermicelli. The whole corn flour and the
toppings containing cherries or dried papaya contribute to its
dietary fiber content.
2.3.1 Chemical composition of falooda
Kabir et al. (2013) developed feeding manual - 2013
for Bangladesh, the100 g fruit falooda contains.
Table 3. Chemical composition of falooda
Constituent
Ash
Moisture
Protein
Fats and oils
Energy
Carbohydrates
Zinc
Iron
Calcium
Vitamin
2.4 Similar products
Values
1.10 g
64.12 g
4.54 g
5.90 g
168.62 calories
24.34 g
0.54 mg
0.27 mg
170.1 mg
60.380 (IU/100g)
20
Gavhane et al. (2015) stated that lassi was prepared
from cow milk with constant sugar level (10%) and water (20%)
and different levels of finger millet flour (2%, 3% and 4%). The
product prepared using 3% finger millet flour was found to be
most acceptable on the basis of overall acceptability.
Changade et al. (2012) reported that bottle guard
kheer had greenish shade while pumpkin kheer had yellowish
shade. The shreds and cubes of both vegetables become soft
during cooking which imparts characteristics chewy texture to
the vegetable based kheer. All vegetable based kheer sample
tasted low level of fat and high level of carbohydrate content. The
total solid and carbohydrate content was higher in kheer
prepared from bottle gourd while protein was higher in control
and kheer prepared from pumpkin.
Mehta (2011) studied flight kitchen and food practices
and estimated the composition of 100 g vermicelli kheer as
moisture-56.38g, energy-119Kcal, protien-2.68 g, fat-5.34 g,
carbohydrates-15.18 g.
Gajbhiye et al. (2007) reported that, doda burfi is one
of the popular traditional Indian cereal based milk product of
northern India. Doda burfi is made from sanmak (pretreated
wheat grains), wheat flour, sugar and milk.
Kumar et al. (2007) stated that, phirni is cereal based
indigenous milk product, commonly found in western UP and
Hydrabad but popular in country wide. Payssam, Kheer,
Basundi are similar product profile of phirni.
21
Qureshi et al. (2007) studied, the manufacturing
techniques of sterilized carrot kheer wherein he stated that, for
preparation of carrot kheer shredded carrot was cooked in
presence of ghee to develop characteristic flavour. Other
ingredients like milk, sugar and dry fruits were added to it and
the whole mass was cooked till desired consistency was obtained
and then sterilized. Shredded carrot was added at three different
levels of 20, 30, and 40 per cent with 8 per cent sugar.
Basu et al. (2007) stated, a method of development of
cereal based milk product, using skim milk and un-germinated
pearl millet (Pennisetum glycum) flour as raw materials and
cumin, black pepper, curry patta and salt as flavouring agents.
Patel and Arora, (2005) Stated that several traditional
Indian dairy products contain various cereals and legumes as
ingredients. Kheer and payasam are prepared using rice, sevian
(vermicelli), makkana (lotus puffs) sago and nuts (almonds,
cashew nuts and pistachio). Paysam may also contain vermicelli,
kaddu (pumpkin), poppy seeds (khus- khus), bengal gram dal,
green gram dal, bitten rice, suji, cooked rice, mango and jack
fruit. Sohan halwa is another germinated wheat based buffalo
milk product popular in north India. It has an extremely chewy
texture, which is attributed to the simultaneous presence of
wheat glutein and casein. Also, ghevar, milk sweet prepared from
admixture wheat flour, is a rare delicacy of Rajasthan
De et al. (1976) reported that, Kheer is an Indian
dessert prepared by partial dehydration of whole milk in open
22
pan over direct fire with sugar and usually rice or other cereals,
which is relished by one and all throughout the country.
23
3. MATERIAL AND METHODS
This chapter deals with material and methods used for
manufacture of falooda and analytical methods used for testing
of raw materials and finished product.
The research work on
“Standardisation of falooda” was conducted in laboratory of
Department of Animal Husbandry and Dairy Science , Post
Graduate Institute , MPKV, Rahuri.
3.1 Material
Following materials were used in the laboratory for
analytical work.
3.1.1 Glassware
Borosil and corning glass wares were used to analyze
milk and falooda.
3.1.2 Electrical balance
Electronic precBISon balance (BT 2245, Sartorius ISO
9001) was used for weighing of samples, ingredients and
chemicals, etc. throughout the study.
3.1.3 Muffle furnace
“Tempo”
make
muffle
furnace
was
used
for
determination of the ash content in falooda samples.
3.1.4 Mixer /Grinder
“Bajaj FX 10” food processor was used for grinding
the samples.
3.1.5 Vessel
Stainless steel vessel along with stainless steel laddle
was used for preparation of falooda.
24
3.1.6 Chemicals
All the chemicals used in study for the analytical
purpose were of analytical (AR) and guaranteed reagent (GR)
grade by Merk, India Ltd and Glaxo India Ltd.
3.2 Ingredients
3.2.1 Milk
The fresh, clean, composite milk was procured from
Research
cum
Development
Project
on
cattle
(RCDP),
Department of Animal Husbandry and Dairy Science, MPKV,
Rahuri.
3.2.2 Sugar
The sugar was purchased from local market, Rahuri.
3.2.3 Vermicelli
The wheat vermicelli used in research was purchased
from local market, Rahuri.
3.2.4 Basil seeds
The basil seeds used in research were purchased from
local market, Rahuri.
3.2.5 Dry fruits
The dry fruits (Almonds, Cashew nuts and Pistachio)
used in research were purchased from local market, Rahuri.
3.2.6 Cherry
The cherries used in research were purchased from
local market, Rahuri.
25
3.3 Methods
Various
methodological
and
analytical
methods
adopted in the preparation and testing of raw materials and
falooda are outlined in the section.
3.3.1 Chemical analysis of Milk
Collected
composite
milk
from
Research
cum
Development project on cattle was analyzed during every
replication for different chemical constituents by adopting
standard procedures given below.
3.3.1.1 Fat
The fat content was determined by Gerber‟s method
as per procedure described in BIS (1981).
3.3.1.2 Total Solids
The
total
solids
content
was
determined
by
gravimetric method as per BIS (1981).
3.3.1.3 Acidity (% LA)
The titerable acidity was determined as per the
procedure described in BIS (1981).
3.3.1.4 Protein
The
protein content
was
determined by Micro-
Kjeldahl‟s method as described in BIS (1981). The per cent
nitrogen was multiplied by 6.38 to find out the protein
percentage in milk.
3.3.1.5 Lactose
The lactose content was determined by Lane - Eynon
volumetric method described in BIS (1981).
26
3.4 Pre-experimental trials
Pre-experimental trials were conducted to decide the
levels of vermicelli, basil seeds, sugar and rose syrup to be used
in the final experiment during falooda preparation. The details of
pre-experimental trials are mentioned as below
3.4.1 Selection
of
levels
of
different
ingredients
in
pre-experimental trials
During pre-experimental trials various combinations
of vermicelli, basil seeds, sugar and rose syrup were tried in
combinations or separately with various levels.
3.4.2 Selection of levels of Vermicelli and Basil seeds
Different
lots
of falooda were
prepared in
the
laboratory using different levels of the vermicelli and basil seeds
combinations. Rests of the combinations were maintained
uniform. The levels for the beaker trials were decided on the
basic compositions of dry falooda mix of various brands available
in the market.
In the first phase of the pre- experimental trials, three
levels of vermicelli (3%, 4% and 5%) and three levels of basil
seeds (0.2%, 0.3% and 0.4%) were tried, with 10 per cent
constant sugar level. Thus total of nine combinations were tried
twice and also subjected to sensory evaluation by the semi
trained judges using the 9 point hedonic scale. From nine
treatment combinations few combinations were deleted on the
basis of sensory evaluation results and discussion made.
27
In the second phase of the pre –experiential trials, on
the basis of results of first phase, three levels of vermicelli
(3.5%,4.5% and 5.5%) and three levels of basil seeds (0.5%, 0.6%
and 0.7%) were tried with 12 % constant sugar level. Thus total
of nine combinations were tried twice and also subjected to
sensory evaluation by the semi trained judges using the 9 point
hedonic
scale.
From
nine
treatment
combinations
few
combinations were deleted on the basis of result of sensory
evaluation and discussion made.
Thus, total of eighteen combinations were prepared,
out of which two of the best treatments were selected on basis of
high scores in the sensory evaluation. Top two levels from phase
–I and phase –II were then tried with the two levels of sugar (10%
and 12%). Thus eight combinations were then subjected to
sensory evaluation by the semi trained judges using 9 point
hedonic scale.
The judges showed more inclination towards falooda
prepared using 3.5% and 4% of vermicelli and 0.4% and 0.6% of
basil seeds. Later it was decided to discard remaining levels and
finally three levels of vermicelli (3%, 3.5% and 4%) and two levels
of
basil
seeds (0.4%
and
0.6%) were
selected
for
final
experimental trials.
These pre-experimental trials were essential to design
main experiment, which helped to draw valid conclusions for
selecting proper levels of ingredients.
28
3.4.3 Selection of levels of sugar and level of reduced
milk
In market falooda, the consistency of the product was
observed to be too thin and taking in to consideration that
additional moisture is naturally going to be added to product
through cooked vermicelli and water soaked basil seeds, it was
discussed and decided that, milk should be reduced to 50% of
concentration.
Pre-experimental trials were conducted to decide
combinations of sugar. This was done by keeping one or other
factor constant with various grades of factor to be optimized.
Thus total of eighteen combinations of vermicelli and basil were
tried, out of which four best combinations were compared with
two levels of sugar (10% and 12%). On the basis of sensory
score, 10% level of sugar was finalized for further trials.
3.4.4 Level of dry fruits
The dry level of dry fruits was decided according to
(Kankhare et al, 2012) who conducted research trial on
“Standardization of Mastani-a milk based product”.
3.4.5 Selection of level of Rose syrup and Cherries
Rose syrup is commonly observed in market falooda.
Therefore, trials were conducted to determine the amount of rose
syrup and cherry to be used in preparation of falooda. One per
cent and 2 per cent each of rose syrup and cherries were tried.
And on the basis of sensory evaluation (as per, 9 point hedonic
scale), the level of rose syrup and cherries was finalized at 1 per
cent of whole milk.
29
3.5 Final Experimental trials
On the basis of the results of sensory evaluation of
pre-experimental trials, the levels of vermicelli and basil seeds
were finalized for inclusion in the final experimental trials. Dry
fruits, sugar, rose syrup, condensed milk and cherries at predecided levels were used in falooda preparation. Different lots of
falooda were prepared using finalized levels and were evaluated
for sensory and chemical attributes.
3.5.1 Treatments details:
Table 4.
Treatment
Treatments details
Levels of vermicelli and basil seeds
Replications
1
T1 : V1B1
3.0 per cent vermicelli of whole milk
and 0.4 per cent basil seed of whole
milk.
T2 : V1B2
3 per cent vermicelli of whole milk
and 0.6 per cent basil seed of whole
milk.
T3 : V2B1
3.5 per cent vermicelli of whole milk
and 0.4 per cent basil seed of whole
milk.
T4 : V2B2
3.5 per cent vermicelli of whole milk
and 0.6 per cent basil seed of whole
milk.
T5 : V3B1
4.0 per cent vermicelli of whole milk
and 0.4 per cent basil seed of whole
milk.
T6 : V3B2
4.0 per cent vermicelli of whole milk
and 0.6 per cent basil seed of whole
milk.
2
3
4
30
Sugar @ 10 per cent of milk, dry fruits @ 2 per cent of
milk and rose syrup @ 1 per cent of milk was used for all
treatments.
3.5.2 Technique for preparation of falooda
The composite, whole milk was taken in a stainless
steel container. It was preheated to 350C, then filtered and
heated to obtain 50 % condensation of original volume of milk.
Sugar at 10 % of raw milk was mixed with above condensed
milk. The cooked and soft vermicelli were then added to it. The
water soaked basil seeds were then added to condensed milk.
Dry fruits @ 2% of whole milk, out of which 70% of it were then
added as cut pieces in to the above mixture. Rose syrup @ 1%
was then mixed thoroughly with the product. Product is now
garnished with the chopped dry fruits (30% of 2%) and cherry @
1% of whole milk. Product was then refrigerated to attain
temperature
of
5-70c.
The
schematic
preparation of falooda is as given in 3.5.3.
flow
diagram
for
31
3.5.3 Flow chart
Basil seeds (as per treatment)
Soak in water for 30 min
cow milk
Enough water
heating
Drain the excess water
Reduce volume to 50 %
heating
Add vermicelli (as per
treatment)
Keep the seeds in refrigerator
Add sugar @ 10 % of milk
simmer till they get
Soft and cooked
Add vermicelli & mix it well
Add dry fruits pieces (2%) & mix it well
(Whole pistachio, almond, cashewnut-70% of 2%)
Add basil seeds & mix it
Add rose syrup (1% of whole milk)
Add pieces of dry fruit
(Chopped pieces – 30% of 2%)
Garnish it with cherries
Cool it in refrigerator (5-7 0c)
3.5.4 Addition of ingredients
32
During preparation of faloodsa different ingredients
were processed and were added in a proper sequence to make
the product unique in taste.
3.5.4.1 Addition of vermicelli
Locally available wheat vermicelli was used. Vermicelli
were added to hot water which was about to boil. The quantity of
water required per 100 g of vermicelli was about 700 ml. Stirring
was done while, adding vermicelli to hot water. The mixture was
kept at simmering temperature over a low fire with stirring to
avoid scorching, till they get soft and cooked. Cooking was
continued for 8 to 10 min. after achieving desired swelling and
softness, excess water was drained off and cooked vermicelli was
added to condensed milk.
3.5.4.2 Addition of basil seeds
Locally available basil seeds were used. Basil seeds
were soaked in enough water. The quantity of water required for
10 g of basil seeds was 200 ml. After 30 minutes of soaking the
excess water was drained off and seeds were then added to
mixture of vermicelli and condensed milk.
3.3.4.3 Addition of dry fruits
The dry fruit viz; almond, cashew and pistachio were
used in two forms viz, cut pieces (1/3rd or 1/4th cutting of one
dry fruit) and thin, flat, chopped form. The dry fruits level was
decided according to (Kankhare et al, 2012) who conducted
research trial on “Standardization of Mastani-a milk product”.
Dry fruits @ 2% of whole milk, out of which 70 % of it were then
33
added as cut pieces (1/3
rd
or 1/4th cut pieces, depending on
size) in to the product.
3.5.4.4 Addition of Rose syrup
Rose syrup @1 per cent of whole milk was added and
mixed thoroughly to above mixture.
3.5.4.5 Garnishing of the product
After adding all ingredients, product was garnished
with cherries at 1 per cent of whole milk and the chopped (thin,
flat) dry fruit (30 % of 2%).
3.6 Sensory evaluation of falooda
Falooda
samples
prepared
under
different
pre-
experimental and experimental treatments were subjected to
sensory evaluation using the method described in the IS.6273,
Part-I and Part- II (1971) by adopting 9 point hedonic scale. A
panel of six semi trained judges was formulated for this purpose.
The samples were coded every time to conceal their identity and
were offered to the judges for evaluation of the quality attributes.
3.7 Chemical analysis of falooda
3.7.1 Fat
The fat content was determined by Gerber‟s method
as described in IS: 1224, Part I (1977).
Exactly 10 gm of well mixed and grinded falooda
sample was weighed in a glass beaker and 3 to 4 ml hot
distilled water was added to make the liquid. 10 ml Gerber
sulphuric acid (90:10, Acid: distilled water) was transferred
into the same butyrometer and add prepared liquid of falooda
34
sample followed by 1 ml iso- amyl alcohol. Liquid level in the
butyrometers was brought to calibration by addition of
required amount of distilled water. The butyrometer was lock
stoppered and the contents were vigorously shaken to digest
non fat substances. It was then centrifuged in Gerber
centrifuge machine for 5 min. fat column was noted after
tempering butyrometer for 5 min. in water bath maintained at
65oC and then recorded the fat per cent of falooda samples.
3.7.2 Protein
Protein content was determined by Micro Kjeldahl‟s
method as described by Chaudhari, (1959).
Two grams of grinded falooda sample was taken in
Kjeldhal‟s flask. It was added with 1g of salicylic acid, 20 ml
H2SO4 and one tea spoon salt mixture (Potassium sulphate 10g +
copper sulphate 2g). The Kjeldhal‟s flask was then kept for
digestion for 8 to 10 hrs. After digestion, the digested sample was
taken in round bottom flask. Then 200 ml distilled water was
added into it and a piece of red litmus paper was also added.
Then 100 ml 40% NaOH was added in it. The flask was then kept
for distillation and the ammonia produced was collected in 20 ml
boric acid. After adding 2-3 drops of methylene red indicator, the
distillate was titrated with 0.1N NaOH till colour changed from
red to yellow when end point reached. The per cent nitrogen in
the sample was calculated by using following formula.
35
% nitrogen in
Sample
No. of ml of 0.1 N of NAOH x 0.0014
= ---------------------------------------------- x 100
Weight of sample
% protein
= % of nitrogen in falooda sample x 6.38
3.7.3 Lactose
The lactose content was determined by Lane - Eynon
volumetric method described in BIS (1981).
The 25 g sample was taken into 100 ml volumetric
flask and volume was made to 200 ml using distilled water. Then
acetic acid of 10 % concentration was added into it. This was
kept for 5 to 7 min. till complete precipitation occurred. Then it
was filtered through Whatman No. 40 filter paper. The filtrate
obtained was filled in a clean burette and was titrated against a
mixture containing solution of Felhing‟s A (5 ml) and Felhing‟s B
(5 ml) along with 2-3 drops of methylene blue as indicator with
continues heating and shaking till blue colour turned to brick
red (under boiling condition). The reading was recorded. The
lactose was calculated as –
Formula Lactose (%)
67.84
= ----------A
Where,
A = ml of amount of titrate from burette required to
reduce Felhing‟s A and Felhing‟s B solution.
36
3.7.4 Ash
Ash content was estimated as per the procedure given
in BIS (1981).
10 g of grinded falooda sample was taken in a silica
crucible for preliminary drying of sample. After the sample was
placed in the muffle furnace and the temperature was brought to
5500C and held for 4 hr. The ash was obtained after cooling.
3.8 Statistical analysis
The experiments were laid out in Two Factorial
Completely Randomized Design (FCRD) with four replications.
(Snedecor and Cochran, 1994).
3.9 Cost of preparation of falooda
The cost estimation (Rs/Kg) of the newly formulated
product was worked out by taking into account the prevailing
market rates of the ingredients as well as other charges used
during manufacture of falooda. (Lal et al, 1980).
37
4. RESULT AND DISCUSSION
In the various research reports published, very little
information is available on these aspects. Therefore research
methodologies in this respect required to be pre-tested and
standardized. The pre-experimental trials are already discussed
in the chapter 3.
The results obtained during the course of present
investigation on “Standardization of falooda” in relation to the
sensory and chemical attribute for different treatments are
presented and collected data are tabulated, statistically analyzed
and results of the present study have been discussed in this
chapter under the different headings.
4.1 Chemical composition of milk
The milk procured from Research cum Development
Project, Rahuri was analyzed for its chemical composition. The
results are tabulated in Table 5.
Table 5.
Chemical composition of whole milk
Constituent
Fat
Protein
Lactose
Total solid
Ash
Acidity(% LA)
The figures presented in Table 5.
Per cent
4.0
3.43
4.45
12.53
0.65
0.13
Reveal that, milk
used for preparation of falooda had on an average 4.0 per cent
fat, 12.53 per cent total solids and 0.13 per cent acidity.
Similarly protein, lactose, and ash content were observed to be
3.43, 4.45 and 0.65 respectively.
38
4.2 Chemical composition of falooda
Chemical analysis of fresh falooda was carried out for
estimation of fat, protein, lactose and ash. The results are
furnished under the heads from 4.2.1 to 4.2.4.
4.2.1 Fat
Table
6. Effect of treatment combinations on Fat (%) content
in falooda
Parameter
Treatments
Fat
B1
B2
Mean V
V1
7.19
7.21
7.20
V2
7.27
7.28
7.27
V3
7.31
7.32
7.31
Mean B
7.26
7.27
7.26
Factors
V
B
VxB
SE
0.003
0.002
0.004
CD at 5%
0.008
0.007
NS
From perusal of data the fat content in falooda varied
within a narrow range of 7.19 to 7.32 per cent. The vermicelli
and basil seeds had little fat content. From above table, it is
observed that, fat content in treatment samples of falooda
slightly increased with increase in levels of vermicelli and basil
seeds. Treatment V1B1 (with addition of 3 percent of vermicelli
and 0.4 percent of basil) showed lowest fat content (7.19)
whereas; treatment V3B2 (with addition of 4.0 percent of
vermicelli and 0.6 percent of basil) had highest fat content (7.32).
39
The above observations indicate that, the levels of
vermicelli and basil seeds had significant effect on the fat content
of different falooda samples. But the interaction (V x B) Effect of
different levels of vermicelli and basil on fat content was non
significant.
Since the levels of condensed milk and dry fruits were
kept constant and only levels of vermicelli and basil seeds varied
in treatments and both the said ingredients contained very low
fat which resulted in to non significant interaction effect.
Patel and Upadhyay (2003a) observed the fat content
of basundi by using buffalo milk as 10.40%, 10.38% and
10.42%.
Patel et al., (2004) studied the influence methods of
milk concentration on physico chemical properties of basundi.
They reported higher values of fat as
11.73%.
11.70%, 11.50% and
40
4.2.2 Protein
Table 7. Effect of treatment combinations on Protein (%)
content in falooda
Parameter
Treatments
Protein
B1
B2
Mean V
V1
9.61
9.64
9.63
V2
9.82
9.85
9.84
V3
10.03
10.05
10.04
Mean B
9.82
9.85
9.83
Factors
V
B
VxB
SE
0.007
0.006
0.01
CD at 5%
0.022
0.018
0.03
The influence of experimental treatments on protein
content in the falooda samples was significant. The mean values
for protein in V1B1 , V1B2 , V2B1, V2B2, V3B1, and V3B2 were 9.61,
9.64, 9.82, 9.85, 10.03 and 10.05 per cent respectively.
The highest value for protein content was 10.05 per
cent in the treatment V3B2. The increase in the protein content
was observed with increase in the level of vermicelli. It might be
due to protein present in the vermicelli. All the treatments
significantly (P<0.05) differed among themselves.
The above observations indicate that, the levels of
vermicelli and basil seeds had significant effect on the protein
content of different falooda samples. Interaction (V x B) effect of
41
vermicelli and basil seeds, on protein content was also
significant.
Similar findings were reported by Patel and Upadhyay
(2003a). They observed the proximate composition of basundi as,
7.81%, 7.39% and 7.06% of protein.
The average values for Protein content in falooda are
more or less similar to the figures reported by Patel and
Upadhyay (2003b) as 9.55, 9.03 and 8.88% of protein for
basundi prepared with 5, 6 and 7 per cent sugar. The protein
content observed here agrees with the values reported by Patel et
al., (2004).
4.2.3 Lactose
Table 8. Effect of treatment combinations on Lactose (%)
content in falooda
Parameter
Treatments
Lactose
B1
B2
Mean V
V1
10.03
10.05
10.04
V2
10.10
10.12
10.11
V3
10.18
10.20
10.19
Mean B
10.10
10.12
10.11
Factors
V
B
VxB
SE
0.003
0.002
0.004
CD at 5%
0.009
0.007
NS
The data pertaining to the lactose content of falooda
are presented in Table above. The perusal of table 8. indicates
42
that, the average lactose content was 10.11 per cent. All
experimental treatments differed significantly among themselves
(P<0.05). It was noticed that as the level of vermicelli and basil
seeds in the falooda increases, the lactose in the sample
treatments increased very slightly. However the slight increase
over the treatments might be due to high CHO content in the
vermicelli.
The above table shows that, lowest lactose content
(10.03) was found in V1B1 combination where as highest content
was found in V3B2 combination.
The above observations indicate that, the levels of
vermicelli and basil seeds had significant effect on the lactose
content of different falooda samples. But the interaction (V x B)
effect of different levels of vermicelli and basil on lactose content
was non significant. It might be due to fact that, the lactose
being only present in the milk, which remained constant over the
treatments.
Similar findings were reported by Patel and Upadhyay
(2003a). They observed 10.44%, 10.88% and 10.66% of lactose
in basundi.
Patel and Upadhyay (2003b) prepared basundi from
standardized buffalo milk using three levels of sugar viz; 5, 6,
7%. They found the proximate composition as, 9.73, 9.81, and
9.68% of lactose.
Patel et al., (2004) reported very little higher values who
studied the influence of methods of milk concentration physico
43
chemical properties of basundi. They reported 10.90%, 10.38%
and 10.28%, of lactose
4.2.4 Ash
Table 9. Effect of treatment combinations on Ash (%) content
in falooda
Parameter
Treatments
Ash
B1
B2
Mean V
V1
1.15
1.16
1.15
V2
1.19
1.21
1.20
V3
1.24
1.25
1.24
Mean B
1.19
1.20
1.20
Factors
V
B
VxB
SE
0.004
0.003
0.005
CD at 5%
0.012
0.009
0.014
The data presented in table above, reveal that the ash
content in the falooda samples under different experimental
treatments due to addition of vermicelli and basil seeds showed
significant (P<0.05) differences. The mean ash content ranged
from 1.15 (V1B1) to 1.25 (V3B2) percent. The sample of the
treatment V3B2 had significantly higher ash content (1.25) over
the rest of the treatments where as the treatment V1B1 had
significantly lower value (1.15 %). It was seen that with increase
in the level of vermicelli and basil seeds in falooda, there was
increase in the ash content in the falooda sample. The above
observations indicate that, levels of vermicelli and basil seeds
44
had significant effect on the ash content of different falooda
samples. Interaction (V x B) effect of vermicelli and basil seeds,
on ash content was also significant.
Similar findings were reported by Patel and Upadhyay
(2003a), observed the proximate composition of basundi as,
1.26%, 1.39% and 1.38% of ash,
Patel and Upadhyay (2003b) prepared basundi from
standardized buffalo milk using three levels of sugar viz; 5, 6,
7%. They reported ash values as 1.68 and 1.67%.
Simalry Patel et al., (2004) also reported the same
values for ash.
De (1980) reported the chemical composition of kheer
as under:
Table 10.
Constituent
Kheer (Per cent)
Moisture
67.02
Fat
07.83
Protein
08.34
Lactose
08.54
Ash
01.41
Sugar
08.95
45
4.4 Sensory evaluation of falooda
In
any
product
development
process,
sensory
attributes play a vital role in deciding the acceptability of the
product. The sensory parameters chosen to assess the falooda
with different combinations were flavour, colour and appearance,
consistency and overall acceptability.
The results obtained for sensory evaluation of falooda
are discussed as under.
4.4.1 Colour and appearance
Table11. Effect of treatment combinations on Score for
colour and appearance of falooda samples
Parameter
Treatments
Colour and appearance
B1
B2
Mean V
V1
6.83
7.13
6.98
V2
7.33
7.63
7.48
V3
7.56
7.40
7.49
Mean B
6.98
6.98
7.31
Factors
V
B
VxB
SE
0.054
0.044
0.077
CD at 5%
0.170
0.138
0.240
From Table, it is revealed that the mean sensory
scores for colour and appearance of the product under different
treatments were significant. It means that the addition of
different levels of vermicelli and basil seeds in the falooda
46
samples affected the colour and appearance of the falooda. It
was observed that the mean colour and appearance score for the
experimental treatments V1B1 , V1B2 , V2B1, V2B2, V3B1, and V3B2
were 6.83, 7.13, 7.33, 7.63, 7.56 and 7.40 respectively. The
treatment V2B2 had the highest score (7.63) for colour and
appearance and the treatment V1B1 had lowest score (6.83). The
high score was noted for V2B2, this
might be due to floating of
basil seeds which disperse on the surface, which was more
appealing to judges compared to other combinations. As
treatment V2B2 contains high per cent of basil seeds i.e. 06 per
cent. But this case was not observed in V3B2 , where the basil
seeds per cent ages were same. But due to high amount of
vermicelli in V3B2, which gave a thick bodied appearance to
product in turn, resulted in to low score.
Addition of basil seeds resulted in attractive colour
and shiny appearance to the surface of the product. From the
given table, it is seen that higher level of the basil seeds
improved scores for this attribute considerably. Basil seed had
white tinge on the outer surface with inner glossy translucent
black colour.
The above observations indicate that, the levels of
vermicelli and basil seeds had significant effect on the colour and
appearance of different falooda samples. Interaction effect of
vermicelli and basil seeds, on this sensory attribute was also
significant.
47
The present results obtained were in agreement with
Biswas (1999). He reported that, addition of soy flour in biscuits
and bread decreased score for colour and appearance as
compared to control biscuits and bread. Baskaran et al. (2011)
also
analyzed
increasing
colour
attributes
of
noodles
supplemented with skim milk powder.
Aneja et al. (2002) stated that kheer prepared from
buffalo milk was whiter and thick bodied and is therefore
preferred over that obtained from cow milk. In addition to milk,
kheer
also
contained
substantial
amount
of
non-dairy
ingredients such as rice, sugar, sabudana, semolina, etc as well
as nuts and spices. It was characterized by sweet, nutty and
pleasant flavour that was highly acceptable. Colour of the
product generally depends on the extent of heat treatment given
and may range from almost white to slightly brownish. However
a rich creamy shade of kheer was highly preferred.
48
4.4.2 Flavour
Table12. Effect of treatment combinations on Score for
flavour of falooda samples
Parameter
Treatments
Flavour
B1
B2
Mean V
V1
6.90
7.26
7.08
V2
7.46
7.70
7.58
V3
7.50
7.30
7.40
Mean B
Factors
7.28
V
7.42
B
7.35
VxB
SE
0.054
0.044
0.077
CD at 5%
0.170
0.136
0.240
The highest score of (7.70) was obtained by the V2B2
falooda sample prepared from 3.5 percent of vermicelli and 0.6
percent of basil seeds followed by V2B2, V3B1, V3B2, V1B2 and
V1B1 samples. All samples differed significantly from each other
in their influence on the flavour of falooda. Score for the flavour
is the combined effect of taste and smell. As level of vermicelli
increases the smell of cooked vermicelli becomes denser.
So
lower score were noted in samples (V3B1 and V3B2) contained
high vermicelli level.
The high score for V2B2 is might be due to
the balanced effect of smell and taste over other combinations.
Above table indicates that, the levels of vermicelli and
basil seeds caused significant difference in flavour of the product
and also the interaction of levels of vermicelli and basil seeds
(V X B) had significant effect on flavour of the product.
49
Present results are in agreement with Sharma (2002).
He reported that addition of wheat flour in noodle decreased
score for flavour. Similarly, Baskaran et al. (2011) analyzed
flavour attributes of noodles supplemented with skim milk
powder. He reported flavour score as 7.67, 8.00 and 7.67.
Mogra and Midha (2013) prepared vermicelli using
whole wheat flour, malted wheat flour and malted wheat flour +
green gram dhal + spinach + sago flour. They observed
decreasing trend in flavour score. Kadam et al. (2011) reported
that flavour is blend of odour and taste which has great
influence on the quality of the product. The results of the
investigation indicated that flavour of reconstituted kheer was
influenced by whole milk powder, basmati rice and sugar.
4.4.3 Consistency
From (Table 6), it is revealed that the mean scores for
consistency of the product under different treatments were
significant. It was observed that mean score for the consistency
of treatments V1B1 , V1B2 , V2B1, V2B2, V3B1, and V3B2 were 6.60,
6.90, 7.20, 7.60, 7.40 and 7.10 respectively. The combination
V2B2 had the highest score (7.60) and the combination V1B1, had
lowest score (6.60). Vermicelli contributes to the total solid;
hence as there is increase in the vermicelli levels the consistency
of
the
product
increases.
Therefore,
in
the
V3B1,V3B2
combinations the product becomes too thick and so it becomes
less acceptable.
50
Table13.
Effect of treatment combinations on Score for
consistency of falooda samples
Parameter
Treatments
Consistency
B1
B2
Mean V
V1
6.60
6.90
6.75
V2
7.20
7.60
7.40
V3
7.40
7.10
7.25
Mean B
7.06
7.20
7.13
Factors
V
B
VxB
SE
0.047
0.038
0.067
CD at 5%
0.147
0.120
0.208
The above table indicates that, the levels of vermicelli
and basil seeds caused significant difference on consistency of
the product and also the interaction of, levels of vermicelli and
basil seeds (V X B) had significant effect on consistency of the
product.
Kadam et al. (2011) observed that when there is
increase in whole milk powder in kheer ready mix the
consistency of the reconstituted kheer was not increased
significantly. Increase in the consistency might be due to more
colloidal nature of the rice.
51
4.4.4 Overall acceptability
Table14. Effect of treatment combinations on Score for
overall acceptability of falooda samples
Parameter
Overall acceptability
Treatments
B1
B2
Mean V
V1
7.20
7.30
7.25
V2
7.60
8.00
7.80
V3
7.86
7.73
7.81
Mean B
7.55
7.67
7.61
Factors
V
B
VxB
SE
0.064
0.052
0.090
CD at 5%
0.199
0.161
0.281
The overall acceptability score of different falooda
samples
ranged
from
7.20
to
8.00.
The
highest
overall
acceptability score (8.00) was observed in treatment V2B2 (3.5
percent of vermicelli and 0.6 percent of basil seeds) over rest of
the sample treatments.
The overall acceptability score of falooda samples
differed considerably, due to levels of vermicelli and basil seeds.
The high score might be due to perfect combination of level of
vermicelli and basil seeds which results in to good combination
of flavour, colour and appearance and desired consistency. All
the sample treatments significantly differed among themselves
and also, the interaction of vermicelli and basil had significant
effect on overall sensory characteristics of the finished product.
52
The present results are in confirmation with Mogra and
Midha (2013) reported the overall acceptability score ranged
between 7.4 to 8.1 in vermicelli using whole wheat flour, malted
wheat flour and malted wheat flour + green gram dhal + spinach
+ sago flour. Sood et al. (2009) also reported that the overall
acceptability score ranged from 8.42 to 8.16 in wheat: fruited
pasta.
Bashir et al. (2012) prepared pasta using semolina
(84%), chick pea flour (10%) and defatted soy flour (6%),
semolina (76%), chick pea flour (14%) and defatted soy flour
(10%) and semolina (68%), gram flour (18%), defatted soy flour
14%). They reported that overall acceptability ranged between
3.5 and 8.2.
Kadam et al. (2011) reported that in case of ready mix
kheer, the increase in the proportions of rice, whole milk powder,
or sugar resulted in the lower scores for overall acceptability.
Qureshi et al.(2007) developed and standardized
sterilized carrot kheer with three different levels of shredded
carrot were added 20, 30 and 40 per cent with 8 per cent sugar.
They reported that the carrot kheer containing 30 per cent
shredded carrot was preferred most by the panel. The overall
acceptability of the fresh sample of carrot kheer was 7.5.
53
4.5 Cost of preparation of falooda
The cost of production of falooda was worked out by
taking in to consideration the prevailing retail market prices for
the various items involved.
The cost of preparation of falooda of treatment V2B2
(3.5 % vermicelli and 0.6% basil seeds) which found superior
over all treatments was worked using the method of Lal et al.
(1980) .The results are presented in Table15.
Table 15. Cost of preparation of falooda.
Sr.
No
Particulars
Cost
(Rs/Kg)
1
Milk
30.00
2
Sugar
30.00
100 g
3
3
Vermicelli
80.00
35 g
2.8
4
Basil seeds
100.00
6g
0.6
5
Dry fruits
3000
20 g
15
6
Rose syrup
150
10 ml
1.5
7
Cherry
100
10 g
1
8
Miscellaneous (for 1
kg): Depreciation of
utensils,
refrigeration, muslin
cloth, fuel
charges,etc.
9
Labour charges(for
hrs)
Total falooda cost
V2B2 (3.5 % vermicelli
and 0.6% basil seeds)
Quantity
Amount
(Rs.)
1Kg.
30
-
-
15
-
-
20
760 g.
88.90
54
Cost of production of falooda of treatment V2B2 is
estimated as Rs.88.90, i.e. Rs.89.00 for 760 g of falooda and
Rs.119.00 for 1.0kg of falooda.
55
5. SUMMARY AND CONCLUSION
The present investigation entitled, “standardisation of
falooda” was carried out mainly to standardize the technique of
the falooda.
It is necessary to generate basic data on such
traditional products which will help for designing of new
equipments or for intelligent selection of existing food processing
and packaging lines (Patil, 2006). Proper Standardisation will
help to bring trade of traditional dairy products from small scale
to large scale.
5.1 Pre- experimental trials
Pre-experimental trials were conducted to select the
levels of vermicelli and basil seed for the final experiment. Pre –
experimental trials were also conducted to select levels of sugar,
rose syrup and cherries. Composite milk used in this study
contained on an average 4.0, 3.43, 4.45, o.65 and 12.53 per
cent, fat, protein, lactose, ash, total solids, respectively. The
S.N.F content was 8.75 per cent.
Dry fruits (almond, cashew nuts and pistachio) were
added
at 2% of milk. The levels of rose syrup and cherries were
decided to add 1% of milk after conducting preliminary trials.
The addition of 10% of sugar for preparing Falooda was finalized
after the trials.
The judges showed more inclination towards falooda
prepared using 3.5% and 4% of vermicelli and 0.4% and 0.6% of
basil seeds.
So it was decided to discard remaining levels. And
finally three levels of vermicelli (3%, 3.5% and 4%) and two levels
56
of
basil
seeds (0.4%
and
0.6%) were
selected
for
final
experimental trials.
Accordingly, falooda samples were prepared and
evaluated for various quality (sensory and chemical) parameters.
The results are summarized as below:
5.2 Chemical quality of falooda
1. Fat
Fat content in Falooda samples differed significantly
(P<0.05) but the interaction (VxB) effect of vermicelli and basil
seeds was non significant. This may be due to low fat content in
the vermicelli and basil seeds. The fat content of falooda was
lowest in V1B1 (7.19%) combination while it was highest in V3B2
(7.31%) combination.
2. Protein
Protein
content
in
falooda
samples
differed
significantly (P<0.05) and also the interaction (VxB) effect was
significant. This might be due to high protein content in the
vermicelli. The lowest protein content was observed in the
combination V1B1 (9.61%) while the combination V3B2 (10.05%)
had the highest. Protein content increases with the increase in
the level of vermicelli and basil seeds.
3. Lactose
Lactose
content
in
falooda
samples
differed
significantly (P<0.05) but the interaction (VxB) effect of the
vermicelli and basil seeds used was non significant. This may be
due to fact that lactose is only present in the milk. The slight
increase over the treatments might be due to high CHO content
57
in the vermicelli. The lactose
content of Falooda was lowest in
V1B1 (10.03%) combination while it was highest in V3B2 (10.12%)
combination. Lactose content slightly increases with the increase
in the level of vermicelli and basil seed.
4. Ash
The ash content in the falooda samples under
different treatments due to addition of vermicelli and basil seeds
showed significant (P<0.05) differences and also the interaction
(VxB) effect was significant. The sample of the treatment V3B2
had higher ash content (1.25%) over the rest of the treatments
where as the treatment V1B1 had lower value (1.15%). Ash
content increases slightly with the increase in the level of
vermicelli and basil seeds.
5.3 Sensory evaluation of falooda
1. Levels of vermicelli and basil had significant effect on colour
and appearance. Vermicelli at 3.5% and basil seeds at 0.6% was
found significantly superior over other combinations. The effect
of interaction of vermicelli and basil was also found significant.
Combination V2B2 (Vermicelli at 3.5% and basil seeds at 0.6%)
was statistically superior over others. This indicates that the
levels were beneficial for falooda preparation.
2. The levels of vermicelli and basil seeds individually and in
interaction (VxB) had significant effect on flavour of falooda.
Combination V2B2 (Vermicelli at 3.5% and basil seeds at 0.6%)
secured
highest
score
compared
with
other
treatments.
Therefore, it can be stated that addition of vermicelli (3.5%) and
58
basil seeds (0.6%) is beneficial for flavour development in
falooda.
3. Similar to above, individual and combined interaction effect of
vermicelli and basil seeds was significant on consistency. Most
samples were graded nearer to “liked very much”. Considering all
sensory attributes together, the falooda sample of combination
V2B2 (Vermicelli at 3.5% and basil seeds at 0.6%) proved to be
most acceptable as they scored highest for the most important
sensory attribute.
5.4 Cost of production of falooda
The cost of production of falooda for treatment V2B2
(3.5 % vermicelli and 0.6% basil seeds) which found superior
over all treatments was worked using the method of Lal et al.
(1980)
The cost of manufacture of 1 kg of most acceptable
falooda having 50 % condensed milk, 3.5% of vermicelli, 0.6% of
basil seeds, 1% rose syrup , 2% dry fruits and 1% of cherry was
Rs 119.00
59
5.4 Conclusion
From the overall results obtained during the
present study, the following conclusion can be drawn:
Falooda prepared from whole cow milk, with
addition of 3.5 % of vermicelli, 0.6 % of basil seeds, 10 %
sugar, 2 % of dry fruits, 1 % of cherry and with 1 % of rose
syrup was observed to be most accepted.
60
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69
7. APPENDIX
DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY
SCIENCE
Post Graduate Institute, Rahuri
Evaluation card for sensory score of experimental samples
(A specimen of evolution card)
Date:
Standardisation of falooda
9-point hedonic scale
Name of evaluator
:
Designation
:
Code for
the
sample
Flavour Colour and Consistency
Overall
appearance
acceptability
A
B
C
D
E
F
Remark:
Time
Signature of the evaluator
70
The numerical values of the score card as under (9-point
Hedonic Scale).
Maximum score 9 for each parameter
Quality grade distribution
Score
1. Like extremely
-
9
2. Like very much
-
8
3. Like moderately
-
7
4. Like slightly
-
6
5. Neither like nor dislike
-
5
6. Dislike slightly
-
4
7 Dislike moderately
-
3
8. Dislike very much
-
2
9. Dislike extremely
-
1
71
8. VITA
Mr. MORE VIKRANT SAHADEO
Candidate for the degree of
MASTER OF SCIENCE
IN
DAIRY SCIENCE
2015
Title of the thesis
: Standardizations of falooda
Major field
: Dairy Science
Biographical information :
Personal
: Born at Dongargaon, Tal. Mangalwedha, Dist.
Solapur, on 23 August, 1991, Son of Shri.
Sahadeo Shivaji More and Smt. Sita Sahadeo
More
Education
: Passed S.S.C. Exam from Sainik School Satara
(2007).
: Passed H.S.C from Sainik School Satara
(2009).
: Received B.Sc (Agri.) Hon's degree with I class
(2013) from College of Agriculture, Kolhapur.
Permanent address
: A/P – Dongargoan, Tal- Mangalwedha,
Dist – Solapur Pin – 413305
E-mail address
: [email protected]