Lactose content - a factor to distinguish channa [chhana] and khoa based sweets
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2071/
JFST-28-87 |
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| Title |
Lactose content - a factor to distinguish channa [chhana] and khoa based sweets
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| Creator |
Nasir, Nusrath
Narayanaswamy, M. Sandhu, J. S. Nagaraja, K. V. |
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| Subject |
25 Sugar/Starch/Confectionery
27 Dairy products |
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| Description |
Lactose content was determined in sweets based on chhana (rasogolla, rasbhari, apple, rajbhog), khoa (burfii, pedha) and khoa-chhana mixtures (anarkali, champakali and sandwich). Lactose was absent in chhana-based sweets, but comprised 5.1-11.9% of khoa-based sweets and 2.6-5.0% of khoa-chhana preparations.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Nasir, Nusrath and Narayanaswamy, M. and Sandhu, J. S. and Nagaraja, K. V. (1987) Lactose content - a factor to distinguish channa [chhana] and khoa based sweets. Journal of Food Science and Technology, 24 (3). pp. 145-146.
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