Characterization of Mohanthal – A traditional sweet from Gujarat, India

Chaudhary, Mansingh; Rao, K. Jayaraj; Sutariya, Harin

doi:10.33785/ijds.2020.v73i03.002

Cited by 1 publication

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“…Mohanthal is prepared using ingredients such as chickpea flour (besan), ghee and sugar while khoa is used as optional ingredient for improving flavour of product. Mohanthal is characterized as light brown to medium brown colour, pleasant, nutty, roasted and caramelized flavor, soft bodied but enough firmer and cohesive to cut in rectangular pieces which holds its shape without becoming floury (Chaudhary et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of Mohanthal, a chickpea flour (besan) basedtraditional dairy product

Chaudhary¹,

Rao²,

Ashok³

2022

Indian J Dairy Sci

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Moisture sorption characteristics of Mohanthal, a traditional dairy product from Gujarat were investigated at temperature of 5â€“45 Â°C and water activities (aw) of 0.11â€“0.97. The sorption isotherms obtained were sigmoid in nature. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of aw. Temperature dependence of the GAB constants and good fit were determined. Using Caurieâ€™s model, the properties of sorbed water such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 1.82 to 6.25 g/100 g solids in Mohanthal.

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Section: Introductionmentioning

confidence: 99%