Vol. 7, Issue 1 (2019)
Study on the influence of incorporation of whey protein concentrate on the quality of Chhana
Author(s): Patel Jaimin, Bhavin Chaudhary, Prajapati JP, Balakrishnan Smitha and Suneeta Pinto
Abstract: The present investigation was conducted to study the influence of incorporation of Whey Protein Concentrate (WPC) on the quality of Chhana. Experimental samples of Chhana were prepared by incorporating WPC at different rates viz.0.25 (C1), 0.50 (C2), 0.75 (C3), 1.00 (C4), 1.25 (C5) and 1.50 (C6) per cent (w/w) of the mixed milk. Control Chhana (CC) was prepared from mixed milk without addition of WPC. Addition of WPC at the different rates in mixed milk, didn’t affect the legal requirements with respect to chemical composition. However, body & texture as well as overall acceptability score of CC, C1,C2, C3, and C4 were statistically at par (P>0.05) with each other. Whereas yield, TS recovery and fat recovery of sample C3 and C4 samples were statistically at par (P>0.05) with each other, but significantly (P<0.05) higher than CC. Thus, it was decided to adopt experimental Chhana samples –C3 and C4, prepared from 0.75 per cent and 1.0 per cent WPC (w/w) of mixed milk respectively as optimized products, but as Chhana is intermediate products so among C3 and C4 sample most acceptable optimized product will depend upon the end use.
Fig. 1: Flow diagram for manufacture of control as well as experimental Chhana
Pages: 2480-2485 | 326 Views 61 Downloads
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How to cite this article:
Patel Jaimin, Bhavin Chaudhary, Prajapati JP, Balakrishnan Smitha, Suneeta Pinto. Study on the influence of incorporation of whey protein concentrate on the quality of Chhana. Int J Chem Stud 2019;7(1):2480-2485.
