Vol. 7, Issue 5 (2019)
Quality evaluation of chakka: A fermented dairy product sold in Shirol tehsil of Kolhapur district
Author(s): Gaondhare Shekhar Jaywant, DK Kamble, MM Yadav, and Londhe Patil PB
Abstract: Chakka means a white to pale yellow semisolid fermented product of good texture and uniform consistency obtained by draining off the whey from dahi/yoghurt obtained by lactic fermentation of milk. This product is prepared and marketed on large scale in Shirol block of Kolhapur district, hence study was planned. Since there is no information on sensory, chemical and microbial quality of chakka in this area is available whereas, on other side, the product growth in the market has increased substantially in last few years. Considering the production of chakka at large scale in the villages it is planned to evaluate the quality of chakka sold in Shirol tehsil of Kolhapur.
The flavour score of chakka ranged from 7.23±0.07 to 7.89±0.08. The minimum and maximum score for chakka was obtained for sample GS1 and GS4 respectively. The highest mean score (8.21 ±0.11) for colour and appearance was obtained by GS2 sample fallowed by GS4 (7.98±0.08) with lowest mean score (7.45±0.10) was obtained by GS5. The moisture content in chakka sample GS3 was maximum (67.98 ±0.47) followed by chakka sample GS4 with mean of 67.86 ±0.14 and lowest moisture content was found in chakka sample GS2 (67.62 ±0.13). The negative but highly significant correlation (r = -0.33) was observed between moisture and acidity of chakka. The fat content of five samples of chakka i.e. GS1, GS2, GS3, GS4 and GS5 were 13.03 ±0.14, 13.24±0.14, 13.38±0.17, 13.58±0.08 and 13.15±0.15, respectively. The positive significant correlation observed between fat and ash (r = 0.98), fat and total solid (r = 0.99), fat and flavour score (r = 0.90) and fat and body and texture score (r = 0.95). The average protein content in chakka samples were 10.89±0.21, 11.31±0.04, 11.40±0.11, 11.64±0.26 and 11.09±0.12 in GS1, GS2, GS3, GS3, GS4 and GS5, respectively. The average SPC, expressed as log/g varied from 1.31 x 106 log/gm (GS4) to 1.51 x 106 log/gm (GS1). The SPC recorded in samples of chakka under study were GS2 (1.47 x 106 log/gm), GS3 (1.34 x 106 log/gm) and GS5 (1.44 x 106 log/gm). Sample GS1 showed maximum (1.19±0.02x102 cfu/g) coliform count. Sample GS3 and GS5 also showed coliform counts 1.13±0.07x102 cfu/gm, 1.07±0.08x102 cfu/gm, respectively whereas remaining two (GS2 and GS4) samples were free from coliform organisms. The average values of YMC ranges between 1.77 x 106 log/gm (GS4) to 1.90 x106 log/gm (GS1). All samples were free from salmonella contamination. Therefore, it can be stated that the chakka sold Shirol tehsil of Kolhapur district was safe for consumption.
Pages: 2833-2839 | 347 Views 177 Downloads
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How to cite this article:
Gaondhare Shekhar Jaywant, DK Kamble, MM Yadav,, Londhe Patil PB. Quality evaluation of chakka: A fermented dairy product sold in Shirol tehsil of Kolhapur district. Int J Chem Stud 2019;7(5):2833-2839.
