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Vol. 12, Issue 1 (2023)

Evaluation of shelf stability (sensory characteristics) 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 have been made to study the effect of packaging material aluminium foil (C), polyethylene terephthalate (P1) and polystyrene (P2), metallic cardboard (P3) for sensory analysis. Based on the sensory analysis functional Chhana Podo packed polyethylene terephthalate was found superior over the rest of the packaging material. Functional chhana podo packed in polyethylene terephthalate received the highest sensory scores over other packaging material and had a shelf life of two days at room temperature (30 °C). Functional chhana podo packed in polyethylene terephthalate received the highest sensory scores over other packaging material and twenty-one days at refrigeration temperature (5 °C) without affecting sensory attributes.
Pages: 1360-1363  |  135 Views  61 Downloads


The Pharma Innovation Journal
How to cite this article:
Parwez Ali, Venkatesh M, AR Praveen, Shilpashree BG, R Prabha, Heena Kauser. Evaluation of shelf stability (sensory characteristics) of functional Chhana Podo. Pharma Innovation 2023;12(1):1360-1363.

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