Effect of Chocolate and Caramel on the Quality Characteristics of Designed Chhana Delights
Loading...
Date
2018-04-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (J&K)
Abstract
The present study was undertaken to develop designer chhana delights enriched with protein, which make it a potential food supplement for adults and children. The product was optimized initially for cooking time of 10 minutes in sugar syrup concentration of 50º Brix by adding milk powder at 5% level. Effect of different levels of mango powder (MP), grape powder (GP) and pineapple powder (PP) on the proximate, physicochemical properties and sensory attributes of optimized product was evaluated by coating with chocolate and caramel separately. It was found that chhana delights could be suitably prepared with the incorporation of MP, GP and PP powder each at 4% Level (replacing chhana base w/w), proportionately. In chocolate coated chhana delights, incorporation of MP at 4% level significantly decreased pH, however there was significant increase in titratable acidity and cooking yield. Inclusion of 4% GP decreased pH and increased cooking yield at a significant rate. However inclusion of PP at 4% level decreased pH value of treated sample at a significant rate. In caramel coated chhana delights incorporation of MP, GP and PP powder at 4% level resulted in significant decrease in pH values. Storage studies were conducted at refrigeration temperature of 4±10C and room temp of 30±30C by adding cranberry extract as a source of natural antioxidant in the designed chhana delights. Considering the results obtained in the study, it may be concluded that addition of Cranberry extract along with coatings of chocolate and caramel would not only protect the chhana delights against oxidative rancidity but also confer higher anti-microbial activity due to low pH of cranberries as well as fruit powders. Moreover chocolate coated chhana delights could also be conveniently packed in LDPE pouches at refrigerated (4±1ºC) and room (30±3ºC) storage for 45 and 14 days, respectively. Caramel coated chhana delights could be safely stored at refrigerated temperature for 30 days in case of control where as in case of treated product up to 45 days and at room temperature, caramel coated product could be kept safely up to 14 days without any marked loss of physico-chemical, microbial and sensory quality. Thus such kind of confection could be helpful in increasing the biological value of market candies or confections
Description
Effect of Chocolate and Caramel on the Quality Characteristics of Designed Chhana Delights
Keywords
null