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Lesson 26. KHOA: DESIRABLE AND UNDESIRABLE CHARACTERISTICS OF DIFFERENT TYPES OF KHOA. SENSORY EVALUATION OF KHOA
Lesson 26
KHOA: DESIRABLE AND UNDESIRABLE CHARACTERISTICS OF DIFFERENT TYPES OF KHOA. SENSORY EVALUATION OF KHOA
26.1 Introduction
Khoa or mava, the traditional Indian indigenous dairy product, is mostly used as abase for a variety of Indian sweets. Khoa is a partially desiccated whole milk prepared in open pans by direct application of heat.
According to PFA Khoa should be made from cow, buffalo, sheep or goat or combination of these milks by rapid drying and should not contains less than 20% fat in the finished product. However, the Indian Standard specifications in addition specify the quality of milk to be used for its manufacture as well as the sensory quality of the product. It also requires that Khoa must have not less than 37% fat (on dry basis).
In general, three types of Khoa are made in this country viz., Pindi, Dhap and Danedar depending on end use and basic composition
Table 26.1 Types of Khoa
In order that the sensory panelists are made aware of the desirable/undesirable characteristics of khoa, they need to be exposed to various types of khoa. The panelists should first be trained to identify good quality product made from cow and buffalo milk.
26.2 Sensory Requirement of Khoa
26.2.1 Flavour
A typical mildly cooked flavors similar to that perceived from boiled milk is most acceptable. The taste should be pleasantly sweet.
26.2.2 Body & texture
Soft & uniform body and granular texture is most desirable. Pindi khoa should have smooth, compact, homogenous texture with very fine grains. Dhap khoa shall have a granular texture with a slightly soft body. Danedar khoa shall have big grains with brown colour.
26.2.3 Colour & appearance
Good quality khoa should be a compact mass of very small uniformly size dgranules which should not show any signs of fat or water leakage and should not develop grittiness after 24 h storage. Cow milk khoa is pale yellow with a tinge of brown having a moist surface.
Table 26.2 Desirable sensory qualities of cow and buffalo milk khoa

26.3 Undesirable Sensory Attributes in Khoa
Thereafter,the panelists should be trained in recognizing the defects commonly associated with khoa and its degree by providing them with good quality products containing various levels of individual defects. Some of these common defects observed in khoa can be simulated as stated below:
26.3.1 Flavour defects
Table 26.3 Flavour defects
Table 26.4 Body and texture defects
Table 26.5 Colour and appearance defects
The defects caused by packaging have not been discussed since in general khoa whether in large or small scale is delivered in consumers own container or at most in polyethylene bags.
In order to unify the scoring system for khoa, a 100-point scale scorecard is being suggested. Since flavour is the most important attribute it is usually assigned the maximum score of 45, followed by 35 for body and texture, 15 for colour & appearance and 5 for package. It is also necessary to assign a minimum score for each sensory attribute below which the product is automatically rejected. For this purpose 60 % of the individual attribute score has been generally proposed and accepted. Hence, any product sample scoring less than 27 for flavour, 21 for body and texture, 9 for colour & appearance or 3 for package should be rejected.