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@article{171180,
        author = {Sumangala S and Chetana manjunatha kadleni},
        title = {The value addition and sensory evaluation of coca powder and jaggery incorporation in kalakand preparation},
        journal = {International Journal of Innovative Research in Technology},
        year = {2024},
        volume = {11},
        number = {7},
        pages = {3002-3005},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=171180},
        abstract = {Traditional Indian dairy products, also known as Indian indigenous milk products, are any milk products that are indigenous to India and have evolved over time using locally accessible fuels and cooking utensils. Approx150 types of milk-based sweets are available in India but they have been infested with several trouble during production on large scale due to short shelf life. Kalakand is a popular Indian sweet prepared from solidified, sweetened milk, Kalakand, is made by heating milk, adding sugar, and finally using the right coagulant. In this study we have prepared kalakand incorporating with coca powder and jaggery, the sample with 1% of incorporation of coca powder is accepted very well, when we packed and stored in the modified atmospheric condition it extend shelf life up to 14 days.},
        keywords = {Kalakand, Coca Powder, Jaggery, Modified Atmospheric Packaging},
        month = {December},
        }