International Journal of Excellence Innovation and Development
||Volume 2, Issue 1, Jan. 2019||Page No. 021-024||
Development and Optimization of Traditional
Product Rabdi Doodh and Its Quality
Assessment
Umair Saeed Randhawa, Mazhar Saeed Randhawa, Dua Abrar
University of Agriculture Faisalabad, Pakistan
Abstract––Rabdi doodh is a popular concentrated and
sweetened milk based drink which is quite popular in
Pakistan and India. It is an intermediate product of rabdi
processing and have very refreshing effect especially in
hot season. Up till now no work has been reported on
optimization and commercialization of rabdi doodh with
standard quality and shelf life. This study was aimed to
develop a balanced recipe of rabdi doodh with uniform
quality along with relatively longer shelf life. The product
was prepared by standardizing total solids with Khoya and
sugar to three different levels 20% (R1), 25% (R2) and
30% (R3). Product was stored at 4°C for 28 days and
physiochemical analysis was done at every 7th day’s
interval. The results have shown significant reduction in
fat (7.75% to 6.95%), in lactose (7.24% to 5.99%), in
protein (6.45% to 5.86%) and in pH (6.79 to 5.68) in
overall mean values during storage period. The mean
values for titrable acidity were significantly increased
from 0.06% to 0.47% at the end of study. The overall
acceptability was significantly improved by increasing
total solids and R3 scored maximum (7.75) while R1
scored minimum (6.41) points in sensory evaluation.
Keywords––Development, Optimization, Quality assessment,
Rabdi doodh
INTRODUCTION
Milk is a complete diet and commonly used food item all
over the world and provide a base for all dairy products.
It nourishes human body by providing it necessary
nutrients required for sustaining the life (Guetouache et
al., 2014). Consumption of dairy foods recommended in
daily diet patterns as it prevent some chronic diseases
including cancer (Park et al., 2009). It has been
estimated that 90% of total milk products depends on
these traditional milk products, because it is the more
efficient way to make profit than selling the whole milk
(Singh et al., 2015). The annual gross production of milk
in Pakistan is 57,890 million litters (Anonymous, 2018).
One the most favorite milk based product is rabdi out of
various traditional products i.e. jalebi, khoya, barfi,
gulab jamun, basundi, dhoda, sohn halwa, and rabdi
(Ghayel et al., 2013). Rabdi is a traditional milk product
and considered as a delicacy in Pakistan as well as in
India. It is sweetened in taste and appeared whitish
brown in colour with slightly cooked flavor. Rabdi has
unique chewy texture due to immersed malai (cream). It
has very high demand in festivals and traditional
celebrations. Along with it is very nutritious, also it has
very refreshing effect in hot season (Aneja et al., 2002).
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Rabdi manufacturing process consist of simmering of
milk till 1/5th or 1/8th of milk remains then sugar is added
according to the initial volume of milk (Pal, 2000). It
includes thin layers of cream which come over the
surface by heating. It was observed that there is very
void variation in clotted cream layer and sweetened
condensed milk ratio and it is very crucial for grainy and
unique texture of rabdi (Chopde et al., 2013). Rabdi
making is a labor, time and energy intensive process and
confined to small batches 5 to 10 liters of milk (to reduce
the milk volume and gives 50 to 55% final concentration
of total solids (Dande et al., 2011; Chauhan et al., 2014)
and it was observed that Chopde et al., (2016) were
significantly increase the efficiency of the rabdi making
process by using conical process vat (CPV) and scraped
surface heat exchanger (SSHE). Rabdi is a rich source of
milk fat and protein and give instant energy (Sharma et.
al. 2009). Among different types of available rabdi one
is diabetic rabdi with no cane sugar and the second is
flavoured rabdi with date palm syrup (Ghayal et al.,
2015; Kaushik et al., 2016). The shelf life of rabdi is 16
hours at ambient temperature and up to 18 days at
refrigeration temperature (Khaskheli et al., 2008).
Rabdi doodh, an intermediate product in the process of
rabdi making, is also made on the principles of rabdi but
is relatively less concentrated than rabdi. Rabdi doodh is
a sweetened drink as compared to rabdi. Though rabdi
doodh is less concentrated but it is equally nutritious like
rabdi and give all milk nutrients and minerals without
much heat losses. It has slightly brown color, sweetened
cooked flavor, caramelized aroma and should be chilled
before serving. Generally rabdi doodh is made by local
sweet confectioners (halwais) on small scale. Owing to
no standards has been set for its quality and composition,
rabdi doodh is different in its quality from one
confectioner to other. Unhygienic and non-standardized
approach made it confined to small scale and limited to
local halwais. It involves extensive labor and time which
makes its cost very high. Since no approach and steps
has been taken to make it standardized and optimized
with uniform quality and flavor, this study was aimed to
achieved the following objectives:
 To develop a well-balanced recipe of rabdi doodh
 To improve and assess the shelf life of rabdi doodh
MATERIALS AND METHODS
Preparation of rabdi doodh
Rabdi doodh was prepared by simmering of milk having
4.5% fat and average 12.5% total solids in Dairy
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Development and optimization of traditional product Rabdi doodh and its quality assessment Randhawa et al

Technology Laboratory, NIFSAT, University of
Agriculture Faisalabad, according to method reported by
Singh and Singh, (2015). Three treatments were made
R1 (20% TS), R2 (25% TS) and R3 (30% TS) on the
basis of total solids concentration. The product packed in
Pet bottles and stored at 4°C for 28 days storage and
chemical analysis done after 7 day’s interval.
Sensory evaluation
The sensory attributes was evaluated by a panel of
untrained 8 judges using 9 point hedonic scale. The
sensory attributes evaluated were taste, aroma, color and
overall acceptability (Chopde et al., 2016).
Chemical analysis
The chemical analysis done for assessment of storage
quality of rabdi doodh. The %fat was determined by
Gerber method and protein was determined by
Kjeldhal’s method (AOAC. 2006). The pH was
determined by digital ph meter, lactose and acidity was
analyzed by Fehling’s and titrimetric method described
in AOAC, (2006) respectively.
Statistical analysis
The experiment was laid out according to CRD
arrangements with four replications of each treatment.
Data was collected and statistically analyzed and
treatment means were compared using software statistix
8.1 (Statistix corporation, Tallahassee, Florida, USA)
(Montgomery, 2008).
RESULTS AND DISCUSSION
Sensory evaluation
Analysis of variance for sensorial attributes showed that
different treatments significantly affect the colour, taste,
aroma and overall acceptability of rabdi doodh (Table 2).
The sensorial score obtained for colour was highest in
R3 samples 7.87 and lowest in R1 samples 6.0 and
significantly different in all treatments proved by
statistical data. The improvements in colour affirmed by
Jain et al., (2013) who observed increased in colour of
dairy product lal peda from 7.8 to 8.7 by increasing total
solids of the product 69.9% to 71.3%. It was observed
that maximum score for taste acceptability found in
treatment R3 (7.87) and least acceptability was shown by
treatment R1 (6.87) and the results was affirmed by
Gautam et al., (2013) as they observed significant
increase in taste of channa kheer from 6.5 to 8.0 as total
solids increased from 86.5% to 88.0%. Sensorial score
for aroma of rabdi doodh was observed maximum 7.5 in
R3 and minimum 6.25 score was found in R2. The
aroma of product may be increased by increasing
concentration of total solids and the results obtained
from this study were affirmed by Banjare et al., (2015)
who reported best aroma score (8.4 to 7.6) at first day
when total solids was higher than last day of storage. It
was observed that the maximum sensory score (7.75)
obtained for overall acceptability was found in R3
treatment while minimum score 6.41 was observed in
R1. The same improvement in overall acceptability was
reported by Dhuma et al., (2018) who observed highest
score (7.90 to 8.56) for overall acceptability of novel
rabdi prepared with fig syrup. Analysis of variance for
sensorial attributes showed that different treatments
significantly affect the colour, taste, aroma and overall
acceptability of rabdi doodh. Statistical data proved that
overall means of R1, R2 and R3 for sensory evaluation
were significantly different from each other.
Chemical analysis
The chemical analysis of rabdi doodh for fat revealed
that %fat was significantly decreased form (9.17 % to
8.2 %) in R3, (7.80 % to 7.15 %) in R2 and (6.27 % to
5.52 %) in R1 form day 0 to 28 respectively. Maximum
fat content was observed in R3 (9.17%) at day 0 and
minimum fat content was found in R1 (5.52%) at day 28.
The reduction in fat content was observed higher in R3
and R1 than in R2.

Table 1: Effect of different treatments and storage days on chemical properties of rabdi doodh.
Treatments No. of Days Overall Mean
0 7 14 21 28
Fat (%) R1 6.27±0.08 6.17±0.04 6.05±0.08 5.80±0.04 5.52±0.04 5.96±0.04
R2 7.80±0.07 7.82±0.02 7.62±0.02 7.32±0.04 7.15±0.02 7.54±0.02
R3 9.17±0.04 9.12±0.02 9.12±0.02 8.82±0.04 8.20±0.04 8.89±0.04
Overall Mean 7.75±0.05 7.70±0.02 7.60±0.04 7.31±0.01 6.95±0.05
Lactose (%) R1 6.12±0.03 6.02±0.04 5.90±0.03 5.61±0.02 5.10±0.05 5.75±0.04
R2 7.26±0.02 7.10±0.02 6.77±0.01 6.75±0.02 6.18±0.01 6.81±0.02
R3 8.35±0.03 8.01±0.04 7.89±0.05 7.19±0.06 7.19±0.03 7.62±0.04
Overall Mean 7.24±0.03 7.04±0.05 6.84±0.02 6.52±0.01 5.99±0.03
Protein (%) R1 5.16±0.04 5.01±0.03 5.01±0.03 4.95±0.01 4.86±0.04 5.00±0.03
R2 6.28±0.05 6.15±0.02 6.15±0.04 5.97±0.04 5.84±0.02 6.08±0.01
R3 7.90±0.01 7.75±0.04 7.74±0.05 6.98±0.06 6.88±0.01 7.45±0.04
Overall Mean 6.45±0.04 6.31±0.05 6.30±0.01 5.97±0.03 5.86±0.02
pH R1 6.85±0.04 6.69±0.05 6.54±0.06 6.33±0.04 5.69±0.03 6.42±0.02
R2 6.73±0.03 6.67±0.02 6.54±0.01 6.24±0.07 5.69±0.02 6.37±0.03
R3 6.79±0.02 6.69±0.01 6.51±0.03 6.21±0.07 5.66±0.01 6.37±0.02
Overall Mean 6.79±0.03 6.68±0.07 6.53±0.03 6.26±0.05 5.68±0.02
TA (%) R1 0.06±0.07 0.08±0.04 0.14±0.05 0.26±0.02 0.44±0.07 0.20±0.01
R2 0.06±0.03 0.08±0.02 0.12±0.04 0.28±0.04 0.49±0.03 0.20±0.05
R3 0.06±0.02 0.09±0.06 0.15±0.03 0.26±0.05 0.50±0.02 0.21±0.03
Overall Mean 0.06±0.02 0.08±0.04 0.14±0.03 0.27±0.05 0.50±0.04

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 International Journal of Excellence Innovation and Development
||Volume 2, Issue 1, Jan. 2019||Page No. 021-024||
Table 2: Effect of different treatments on sensorial attributes of rabdi doodh.
Treatments
Colour Taste
R1 6.0±0.43 6.87±0.54
R2 6.87±0.65 7.0±0.38
R3 7.87±0.27 7.87±0.24
A similar trend was observed in the rabdi samples as the
fat content was decreased (from 20.58 % to 19.22 % and
21.58 % to 20.22 %) at both ambient and refrigeration
temperatures reported by Singh and Singh, (2015).
It was observed that lactose content of the product
significantly reduced from day 0 to 28. The lactose
content was reduced form (8.35 % to 6.67 %) in R3,
(7.26 % to 6.18 %) in R2 and (6.12 % to 5.10 %) in R1
from day 0 to 28 respectively. The maximum lactose
content was found in treatment R3 8.35% at day 0 and
minimum was observed in treatment R1 5.10% at day
28. There were similar reductionof lactose content
decreased from 13.65 % to 13.29 % in basundi may be
caused by conversion of lactose into basic units’ glucose
and galactose reported by Gaikwad and Hembade,
(2013).
It was observed that maximum protein content was fount
7.9% in R3 at day 0 and minimum was observed 4.86%
in R1 at day 28. The protein content of rabdi doodh was
significantly decreased from day 0 to 28 as it reduced
from (7.9 % to 6.88 %) in R3, (6.28 % to 5.84 %) in R2
and (5.16 % to 4.86 %) in R1. The reduction of protein
content in this study affirmed by Singh and Singh,
(2015) as they observed protein content decreased from
(10.58%) to (8.50%) in rabdi during 0 to 12 days of
storage at refrigeration temperature.
The significant increase in titrable acidity observed from
day 0 to day 28 of storage for all three treatments. The
average TA values significantly increased from (0.06 %
to 0.50 %) in R3, (0.06 % to 0.49 %) in R2 and (0.06 %
to 0.44 %) in R1 from day 0 to 28 respectively. The
values for TA was observed higher in R3 throughout the
storage period. The increased in TA may be caused by
increase in microbial activity in product reported by
Banjare et al., (2015) in peda as TA was increased from
0.41% to 0.50 % at day 1 to 12, and Kaushik et al.,
(2016) observed in rabdi the TA was increased from
0.054% to 0.44% at 0 to 20 respectively.
The chemical analysis revealed that pH of product was
decreased from (6.85 to 5.69) in R1, (6.73 to 5.69) in R2
and (6.79 to 5.66) in R3 from day 0 to day 28
respectively. The maximum value for pH was observed
in treatment R1 6.85 at day 0 and minimum pH was
observed in R3 6. 66 at day 28. The reduction in pH may
be caused due to increase in acidity of the product
reported by Singh and Singh, (2015) who observed
significant pH reduction (6.63 to 5.30) for 12 days of
storage in rabdi samples.
The analysis of variance proved that the fat, lactose,
protein, of the product significantly (p≥0.001) affected
by different number of days and different treatments of
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Mean (/9)
Aroma Overall acceptability
6.25±0.58 6.41±0.37
6.37±0.45 6.70±0.42
7.50±0.76 7.75±0.66
the product and combined action of treatments and
number of days. The pH and titrable acidity of the
product was significantly (p≥0.001) affected by different
number of days but it was non-significantly (p≤0.05)
affected by different treatments and combined action of
both evident from analysis of variance.
CONCLUSION
The sensory and chemical parameters results showed the
treatment R3 scored highest among oher two treatments
R2 and R1 in terms sensorial overall acceptability along
with good keeping quality of the product at 4°C. During
storage of rabdi samples it was observed that the
physiochemical parameters was changed least but
significantly from day 0 to 14 and the changes were at
faster pace after 14 day at refrigeration temperature. The
chemical parameters i.e. fat, lactose, protein and pH
were significantly reduced while total acidity was
significantly increased from day 0 to 28.
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