Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating

Abstract

The study aimed to optimise the process of basundi manufacture by ohmic heating (OH) instead of thermal processing. The factors considered were the type of milk (cow milk, buffalo milk and mixed milk), sucrose concentration (5, 7.5, and 10% [w/w] of milk) and voltage gradient (12.5, 13.33, 14.29, 15.38 and 16.66 V/cm). The parameters considered were physico‐chemical, rheological and sensory quality. The optimised product was prepared with standardised buffalo milk (BM), 5% (w/w of milk) added sucrose and processed at 13.33 V/cm. It significantly (P < 0.05) affected the physico‐chemical properties of the optimised product and basundi showed pseudoplastic behaviour.