Vol. 6, Issue 11 (2017)

Author(s):
Amit Kumar and Shanker Suwan Singh

Abstract:
Chhana podo is an indigenous baked dairy product. Baking is the key step in the preparation of chhana podo prepared by using buffalo milk, coconut milk and soy milk during which the product undergoes physico-chemical and structural changes due to simultaneous heat and mass transfer. The objective of this study was to optimize the baking conditions of chhana podo using response surface methodology, and to predict the physico-chemical and microbiological properties of chhana podo during baking. Chhana podo was prepared by kneading chhana, sugar and semolina (20:5) to a homogeneous and smooth dough. A Study on the Chhana podo prepared by using Milk of Buffalo, Coconut and Soy Milk”. Soy Milk is low in fat, carbohydrate, calcium, phosphorus, and riboflavin, but high in iron, thiamin, and niacin in comparison with cows’ Milk. Soy Milk contains higher amount of protein than Buffalo Milk and is deficient in sulfur containing amino acids. Channa podo prepared by buffalo, coconut and soy milk in treatment T3 was best in terms of organoleptic characteristics and received highest score in organoleptic evaluation (colour & appearance, body & texture, Flavour & taste, overall acceptability). In view of the experimental results obtained during the present investigation, it may be concluded that the channa podo prepared by buffalo, coconut and soy milk can be successfully prepared.