An investigation of varying composition and processing conditions on the organoleptic properties of chhana spread

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.

Low fat channa spread from filled milk

“…33785/IJDS.201933785/IJDS. .v72i04.016 sachdeva,1991Dholu et al,1994;Balasubramanium and Kulkarni ,1999;Deshpande and Thompkinson, 2000;Reddy et al, 2001;Deshmukh et al,2002;Kumar and Rao, 2006;Chappalwar et al, 2010 andKumar, 2014). Their results indicate improvement in consistency, body and texture characterstics, functional and nutritional properties and cost effectiveness in resultant spreads.…”

Physico-chemical and sensorial variation in camel milk produced at different zones of Sindh, Pakistan

“…The score was rated on hedonic scale of 10 for appearance/color, 5 each for odor/aroma and body/texture, and 45 for taste/flavor. Overall acceptability score was rated on nine-point hedonic scale where one for "disliked extremely" and nine for "liked extremely" [15].…”

Qualitative Studies on Chhana Prepared from Cow and Buffalo Milk

“…citric acid (CA), lactic acid (LA) and acetic acid (AA). In each experiment six batches were prepared according to the method as reported by Chappalwar et al, (2010), and replicated four times as per following treatment combinations.…”

“…Sensory analysis of chhana (Cow and/or Buffalo milk) was performed according the method as reported by Chappalwar et al (2010). A panel of seven judges was drawn from the students of Animal Products Technology.…”

“…Whereas the quality of chhana did not vary significantly with different coagulants, for example, chhana produced with lactic acid and citric acid has given the soft body or with lemon juice resulted in slightly hard body (Sahu, 2007). It has been found that the production of chhana in desirable quality from buffalo milk was produced with modified processing parameters, for example, the chhana blended with cream has perceived the mild acidic flavour, soft body and smooth texture and suitable for manufacture of spreads or spreads with desirable spread ability at refrigeration temperature and of high nutritional quality by using functional ingredients (Chappalwar et al, 2010). Since chhana is one of the base materials for production of a variety of milk products like Paneer, Rasogolla, Sandesh and Gulabjaman in Asian countries, has not been well studied in the Province of Sindh or even in Pakistan; thus an approach was hypothesized to produce and evaluate the quality and yield of chhana by using two different milk sources (milk of cow & buffalo).…”