Question:
Moisture content of khoa varieties vary as follows in decreasing order
Moisture content of khoa varieties vary as follows in decreasing order
Show Hint
Remember "DDP" (Dhap-Danedar-Pindi) for high-to-low moisture. Pindi is the "driest" as it needs to be molded into solid shapes like Peda.
Updated On: Jul 23, 2026
- Danedar, Pindi, Dhap
- Dhap, Danedar, Pindi
- Dhap, Pindi, Danedar
- Pindi, Danedar, Dhap
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Khoa is a heat-desiccated milk product used as a base for various Indian sweets. Depending on the final moisture content and the resulting texture, it is classified into three main varieties: Dhap, Danedar, and Pindi.
Step 2: Detailed Explanation:
The moisture content defines the end-use of these varieties:
1. Dhap: This variety is removed from the heat at an earlier stage. It has the highest moisture content, usually around 37-45%. It is soft and used for making Gulabjamun and Pantua.
2. Danedar: This is characterized by a granular texture, achieved by adding a small amount of acid (like citric acid or sour whey) during desiccation. Its moisture content is intermediate, typically around 20-25%. It is used for Kalakand and Milk Cake.
3. Pindi: This is desiccated to the furthest extent, forming a circular, smooth mass. It has the lowest moisture content, usually below 20% (around 15-19%). It is used for Burfi and Peda as it provides a firm body.
Arranging them in decreasing order of moisture: Dhap (>) Danedar (>) Pindi.
Step 3: Final Answer:
The correct decreasing order of moisture content is Dhap, Danedar, Pindi.
Khoa is a heat-desiccated milk product used as a base for various Indian sweets. Depending on the final moisture content and the resulting texture, it is classified into three main varieties: Dhap, Danedar, and Pindi.
Step 2: Detailed Explanation:
The moisture content defines the end-use of these varieties:
1. Dhap: This variety is removed from the heat at an earlier stage. It has the highest moisture content, usually around 37-45%. It is soft and used for making Gulabjamun and Pantua.
2. Danedar: This is characterized by a granular texture, achieved by adding a small amount of acid (like citric acid or sour whey) during desiccation. Its moisture content is intermediate, typically around 20-25%. It is used for Kalakand and Milk Cake.
3. Pindi: This is desiccated to the furthest extent, forming a circular, smooth mass. It has the lowest moisture content, usually below 20% (around 15-19%). It is used for Burfi and Peda as it provides a firm body.
Arranging them in decreasing order of moisture: Dhap (>) Danedar (>) Pindi.
Step 3: Final Answer:
The correct decreasing order of moisture content is Dhap, Danedar, Pindi.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Dairy Product Technology Questions
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
- In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium
Match the name of the cheese with its country of origin :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions