Effect of Wheat Variety and Germination Period Suitable for Manufacture of Halvasan – A Milk Cereal Based Indian Sweetmeat
Amitkumar Manojbhai Patel
Assistant Professors (Department of Dairy Processing and Operations), SMC College of Dairy Science, Anand Agricultural University, Anand – 388110, India
Smitha Balakrishnan
Assistant Professors (Department of Dairy Chemistry), SMC College of Dairy Science, Anand Agricultural University, Anand – 388110, India
Ajay Jayantrao Gokhale
Assistant Professors (Department of Dairy Processing and Operations), SMC College of Dairy Science, Anand Agricultural University, Anand – 388110, India
Jarita Mahadeb Mallik
Assistant Professors (Department of Dairy Processing and Operations), SMC College of Dairy Science, Anand Agricultural University, Anand – 388110, India
Hasmukhbahi G Patel
Retired Professor and Head (Department of Dairy Processing and Operations), SMC College of Dairy Science, Anand Agricultural University, Anand – 388110, India
Receiving Date:
2016-07-01
Acceptance Date:
2016-08-18
Publication Date:
2016-09-19
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Abstract
Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old practice. Halvasan is semi-soft, sticky, sweet, caramelized milk-cereal based traditional Indian dairy product. It is heat desiccated sweet prepared from mixture of milk and wheat fada (germinated and dried wheat semolina). It is sweetened and after desiccation, is richly coloured, flavoured and decorated using nutmeg, cardamom, pistachio and saffron. For manufacture of such products industrially, standard quality fada is required. Halvasan is very popular heat desiccated milk product but has not been studied scientifically especially for suitable wheat variety and wheat germination conditions. Present experiment envisages selecting suitable wheat variety and developing a wheat germination protocol for Halvasan manufacture. Three different wheat varieties viz. GW - 496 (T. aestivum), Arnej - 206 (T. durum) and GW - 1 (T. durum) were geminated for 2, 3 and 5 days and dried in vacuum tray drier. The germinated and dried wheat samples were converted into fada (semolina). One market sample of fada (semolina) was also procured for the comparison purpose. All the samples of fada were analysed for various physico-chemical parameters. The average moisture, ash, pH, total soluble sugar and total protein of experimental samples after drying wheat GW-1, Arnej-206 and GW-496 germinated for 2,3 and 5 days, ranged between 9.22-11.72%; 1.92-2.15%; 5.88-6.67; 3.03-19.62%; 10.59-12.90%, respectively. The mean sedimentation value, β-carotene, thousand kernel weight (TKW) and saccharification rate of dried wheat experimental samples ranged between 20-38 ml; 3.49-6.79 ppm; 29.59-55.95 g and 10-60 min, respectively
Keywords:
Wheat; T. durum; T. aestivum; Halvasan; Wheat germination
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