Standardization of formulation and processing conditions for the development of ghee residue-based Baal Mithai

Abstract

The byproducts generated during the processing of milk remained underutilized because of the lack of information and facilities in our country. Their appropriate use can improve the income of both milk producers and the processors. Like many other byproducts from the milk processing industry, the ghee residue (GR) obtained during ghee production is one of the valuable byproducts of ghee production units, which have been neglected in spite of their promising opportunity for further value addition. Therefore, in the present study, efforts were made to valorize GR by incorporating it into Baal Mithai (a traditional Indian sweet) formulation by replacing the khoa used in the traditional recipe. GR was collected from a local ghee processor and pretreated with different concentrations of sodium bicarbonate, and the 1.5% treatment was found to be the best on the basis of its yield and other quality attributes. Subsequently, a standardized Baal Mithai formulation was developed by replacing khoa with pretreated GR at the 60% level based on its quality parameters. This formulation showed highly acceptable texture, higher moisture and fat, and enhanced flavor and aftertaste. This study demonstrated the potentials of the GR using the formulation of traditional sweet Baal Mithai for their nutritional enhancement without affecting its acceptability.