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Vol. 12, Special Issue 9 (2023)

Effect of packaging materials on sensory characteristics of Chhana poda under refrigerated storage conditions

Author(s):
Ashritha B, Siva Kumar S, Rekha Chawla, Viji PC, Nitika Goel, Veena N and Shubham Kumar
Abstract:
Chhana and chhana-based products have been considered as a good source of nutrition to human health and well accepted by all consumers. In eastern part of India particularly Orissa and West Bengal, Chana podo (baked sweet cottage cheese) is a very famous Indian delicacy. The Chhana poda packed under control and experimental samples i.e., active composite film was studied for its sensory characteristics during the storage. The active composite film consists of gallic acid and grapefruit seed extract helped to enhance the quality of the product. Sensory evaluation of Chhana poda packed under these packaging conditions showed a significant difference (p<0.05) between the samples and days. The present study concluded that an enhancement was observed in sensory characteristics of Chhana poda packed under active composite film, which can be further applicable for other dairy products.
Pages: 896-898  |  126 Views  90 Downloads
How to cite this article:
Ashritha B, Siva Kumar S, Rekha Chawla, Viji PC, Nitika Goel, Veena N and Shubham Kumar. Effect of packaging materials on sensory characteristics of Chhana poda under refrigerated storage conditions. The Pharma Innovation Journal. 2023; 12(9S): 896-898.
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