Physico-chemical, sensory and microbial changes during storage of gluten-free chhana cake
Hitesh Jambukiya, Suneeta Pinto, Ajay Gokhale and Sunil Patel
Physicochemical, sensory, and microbial characteristics of chhana cakes prepared from gluten-free flour blend (barnyard millet, little millet and amaranth) and control prepared using wheat flour as were investigated. From the results obtained in this study it was revealed that the scores of all the sensory attributes of gluten free chhana cake went below 7 except colour and appearance, crumb colour and crust colour score. The moisture of both chhana cakes was decreased non-significantly (p>0.05) during storage. The specific volume of both chhana cake was decreased significantly (p<0.05) during storage. The aerobic plate count of the both chhana cake was increased non-significantly (p>0.05), whereas yeast and mold count was increased significantly (p<0.05) during storage. The coliform count was found to be absent during storage period. On the 8th day of storage the overall acceptability score of gluten-free chhana cake was below 7. It was concluded that both the chhana cakes were found to be acceptable up to 6 days when packed in cling film biodegradable plastic wrap and placed in rigid PVC trays and trays were packed in LDPE pouches (~85 μ) and stored at 7±2 °C.
How to cite this article:
Hitesh Jambukiya, Suneeta Pinto, Ajay Gokhale and Sunil Patel. Physico-chemical, sensory and microbial changes during storage of gluten-free chhana cake. The Pharma Innovation Journal. 2022; 11(10S): 21-25.