Effect of addition of whey protein concentrate on physico-chemical and sensory characteristics of Khoa and Khoa based sweets

Milk and Ultrafiltered whey retentate were standardized to 5.0% fat and 8.5% solids-not-fat (SNF) blended in proportions of 20 : 80, 30 : 70, 40 : 60 and 50 : 50 and subjected to heat treatment of 90degreesC/10 min. The heat treated blends were concentrated by reverse osmosis (RO) to 30% total solids (TS) and further to 40% TS by vacuum evaporation. The resultant concentrates were used separately for Khoa preparation by open pan evaporation. Further peda and gulabjamun were prepared by the standard methods. With the increase in levels of whey protein concentrate (WPC) in the admixture, yield, acidity, hydroxy methyl furfural (HMF) and penetration values increased correspondingly whereas, fat, protein, lactose and ash content decreased proportionately with the increase in the moisture content. Colour and appearance, body and texture and overail acceptability scores of peda increased upto 40% WPC level whereas, flavour scores increased even upto 50% WPC levels. Similarly gulabjamun with 30% WPC level was found to be on par with the control. Peda and gulabjamun prepared with WPC incorporation were adjudged to be superior than the control samples.