CONSEQUENCE OF VARIATION IN INGREDIENTS ON SENSORY QUALITY OF CHHANA PODO

S.S. Bankar; M. Raziuddin; P.N. Zanjad

doi:10.56093/ijvasr.v44i4.173645

Authors

S.S. Bankar M.V.Sc. Scholar, Department of Livestock Products Technology, College of Veterinary and Animal Sciences (MAFSU, Nagpur), Udgir, Maharashtra - 413 517
M. Raziuddin Assistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences (MAFSU, Nagpur), Udgir, Maharashtra - 413 517
P.N. Zanjad Professor (Retired), College of Veterinary and Animal Sciences (MAFSU, Nagpur), Udgir, Maharashtra - 413 517

https://doi.org/10.56093/ijvasr.v44i4.173645

Keywords:

Cow Milk, Chhana Podo, Suji, Maida, Sugar and Sensory Quality

Abstract

An study was undertaken to prepare acceptable quality of chhana podo after incorporation of different additives and sugar levels. Effects of different additives suji and maida and sugar level viz. 20, 25, & 30 percent on sensory quality of chhana poda. Chhana podo prepared from after incorporation of 5 percent suji exhibited significantly highest sensory score as compare to 5 percent maida. Irrespective of additives significantly highest sensory score for chhana podo made from 2 percent lactic acid after incorporation of 5 percent suji and 5 percent maida as compared to 1 percent lactic acid as a coagulant. As the addition of 25 percent sugar showed significantly higher sensory score for all the attributes as compared to other levels of sugar. However, chhana podo made from 2% lactic acid chhana with incorporation of 25 % sugar rated as excellent quality as compared to 1 percent lactic acid. Further, increase in level of sugar up to 30 percent adversely affects the quality of chhana podo. On the basis of finding it could be concluded that good quality chhana podoa made from 2 percent lactic acid with addition of 5 percent suji with 25 percent sugar.

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