Development of technology for manufacture of low fat protein enriched functional Basundi

Low fat protein enriched Basundi was prepared by employing four different levels of fat in milk, i.e 4.5 % fat in milk (control, T1) and three reduced levels of fat in milk (3.0 (T2), 1.5 (T3) and 0.2% (T4) fat). Na alginate and carrageenan (1:1) @ 0.0 (T1), 0.20 (T2), 0.30 (T3) and 0.40 (T4) % was added in partially concentrated milk along with sugar. Protein, ash, SNF and sucrose content reduced significantly (p≤0.05) in low fat samples but they remained statistically at par in these compositional values. Total solids, FFA and 5-HMF decreased significantly at each substitution level. Sensorily sample T2, having 3.0% fat in milk with 0.20% food gums was adjudged best. To explore the possibility of further reduction of fat in Basundi, whey protein concentrate (WPC-70), in place of food gums was added as fat replacer, at the equivalent rate of substitution of fat in milk i.e. 1.5, 3.0 and 4.5%. Basundi had significant reduction in fat, sucrose and total solids content; significant increase in protein (36%), lactose (5.7%) and SNF (20%) content was observed. Acidity, pH, water activity and viscosity had non-significant variation. FFA and 5-HMF content decreased significantly in low fat Basundi. Yield increased in low fat Basundi samples. Without affecting sensory properties, further reduction up to 1.5% level of fat in milk was possible by incorporation of WPC-70 @ 3.0%. Thus 66% reduction in fat and 38.5% increase in protein content of Basundi was possible.