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Vol. 12, Issue 1 (2023)

Effect of storage on chemical and microbiological quality of functional chhana podo

Author(s):
Parwez Ali, Venkatesh M, AR Praveen, Shilpashree BG, R Prabha and Heena Kauser
Abstract:
Functional chhana podo was prepared using cow milk by incorporation of ragi flour, honey and clove. The attempts had been made to study the effect of packaging materials aluminium foil (C), polyethylene terephthalate (P1) and polystyrene (P2), metallic cardboard (P3) for chemical and microbiological analysis. Based on the chemical and microbiological analysis, functional chhana podo packed in polyethylene terephthalate was found superior over the rest of the packaging materials as it did not effect in respect to chemical and microbiological standards. As per microbiological standards (FSSR, 2016), the functional chhana podo packed in polyethylene terephthalate had a shelf life of two days at room temperature (30 ℃) and twenty-one days at refrigeration temperature (5 ℃).
Pages: 1298-1302  |  133 Views  60 Downloads


The Pharma Innovation Journal
How to cite this article:
Parwez Ali, Venkatesh M, AR Praveen, Shilpashree BG, R Prabha, Heena Kauser. Effect of storage on chemical and microbiological quality of functional chhana podo. Pharma Innovation 2023;12(1):1298-1302.

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