Manufacture of chhana podo by incorporation of passion fruit (Passiflora edulis Sims fo. edulis) pulp
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Authors
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Dhanya Suresh
Department of Dairy Technology, College of Dairy Science and Technology, Mannuthy, Thrissur,Kerala
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S N Rajakumar
Professor and Head,
Department of Dairy Technology,
College of Dairy Science and Technology, Mannuthy, Thrissur,Kerala
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Krupa Joseph
Assistant Professor,
Department of Dairy Technology,
College of Dairy Science and Technology, Mannuthy, Thrissur,Kerala
Keywords:
Chhana podo, Passion fruit pulp, Chemical quality, Polyphenol contentAbstract
A study on manufacture of chhana podo prepared by using cow milk by incorporation of passion fruit (Passiflora edulis Sims fo. edulis) pulp was carried out. The attempts have been made to study effect of different levels of passion fruit pulp, 0 (T1), 32% (T2), 34% (T3), 36% (T4) and 38% (T5) on sensory quality of chhana podo. Based on the sensory analysis, chhana podo prepared with 32 % passion fruit pulp (T2) was found superior over rest of the treatments. The chemical, microbial quality and color characteristics of both control and optimized treated sample were evaluated in the study. The latter was also estimated for total polyphenol content.
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