STANDARDIZATION OF CHHANA PODO PREPARATION AND EVALUATION OF THE PRODUCT FOR ITS PROPERTIES AND ACCEPTABILITY
Loading...
Date
2011
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Anand Agricultural University, Anand
Abstract
The present project was planned and conducted to standardize the method for
preparation of chhana podo. The study was divided into various phase viz. optimization
for rate of sugar addition, selection of binder and rate of its addition, partial replacement
of milk proteins with soybean proteins, evaluation of selected additives (baking aids,
flavorings, texture improvers, lecithin and groundnut), optimization of baking parameters
(baking temperature, baking time and thickness of the product), analysis of the product
for composition and characteristics and evaluation of the product for stability during
storage.
Description
Keywords
Dairy Technology, Standardization