An investigation of varying composition and processing conditions on the organoleptic properties of chhana spread |
| |
| Authors: | ANITA M CHAPPALWAR PRABHAKAR N ZANJAD VITHAL D PAWAR GIRISH M MACHEWAD |
| |
| Affiliation: | 1. Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Maharashtra Animal and Fishery Sciences University, Parbhani 431 402, Maharashtra, India;2. Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri 413 722, Maharashtra, India;3. Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Agricultural University, Parbhani 431 402, Maharashtra, India |
| |
| Abstract: | Trials were conducted to standardise the buffalo milk chhana spread by using whey and buttermilk. The milk was standardised to 4% fat and 9% milk solids‐not‐fat and chhana was prepared. The chhana was blended with different quantities of water (0%, 10%, 20%, 30% and 40%) at varying blending temperatures (65, 70, 75, 80 and 85°C) and blending times (2, 3 and 4 min). The chhana spread was prepared by using different levels of oil (0%, 5%, 7.5%, 10% and 12.5%), cream containing 40% fat (0%, 10%, 20%, 30% and 40%) and salt (0%, 0.5%, 0.75%, 1.0%, 1.25% and 1.5%). It was observed that chhana spread prepared by using 20% water, 80°C blending temperatures and 3 min and 0.75% salt scored maximum for body and texture, spreadability and overall acceptability. This chhana spread was further incorporated with buttermilk or whey either alone each at 20% or in combination each at 10% by substitution of water. Incorporation of buttermilk or whey significantly (P < 0.05) improved the chemical and sensory quality of chhana spread and had better texture. |
| |
| Keywords: | Chhana Vegetable oil Processing conditions Chhana spread Whey Sensory attributes Blending temperature |
|
|
