DEVELOPMENT OF TECHNOLOGY TO PREPARE CHHANA BASED CAKE USING GHEE RESIDUE AND WHEY PROTEIN CONCENTRATE
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Date
2020
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DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
The present investigation was planned and conducted to develop a technology for the manufacture of a Chhana based cake using ghee residue and whey protein concentrate. The study was undertaken in six phases which involved: Optimization of level of ghee residue, WPC and maida on basis of chhana (Phase I); Optimization of time-temperature combination for baking (Phase II); Analyzing the developed product for its composition, physico-chemical, rheological, sensory and microbiological quality (Phase III); Assessing the shelf-life of the developed Chhana based cake (Phase IV); Evaluating the cost of the developed chhana based cake (Phase V); and Evaluating the consumer acceptability of the chhana based cake (Phase VI).