Standardize the technology for preparation of Chhana Podo for shelf life extension

Publication Date : 03/06/2016

Author(s) :

Sanjai Kumar.

Volume/Issue :
Volume 2
Issue 7
(06 - 2016)

Abstract :

ABSTRACT India has one of the largest livestock populations in the world. Fifty percent of the buffaloes and twenty percent of the cattle in the world are found in India, most of which are milk cow and buffaloes. Dairy development in India has been acknowledged the world over as one of the modern India’s most successful development programmes. The National Commission on Agriculture (1976) recommended that the production of various indigenous milk product and sweets derived therefore should be taken up by the organized dairy plants. The commission also suggested that efforts should be made to standardised the technique of production of various indigenous milk products and explore the possibility of improving their keeping quality and packaging with minimum expenses. A base product for a large variety of Indian delicacies, namely, Rasogolla, Sandesh, Cham-Cham, Rasamalai, Pantoha, Rajbhog, Chhana-Murki etc. is a heat and acid coagulated products. Acid coagulated products are having export potential. One of them traditional acid coagulated dairy product of eastern region of India is Chhana Podo, commonly prepared in Orissa. Chhana Podo is well known for Chhana based delicacies acid coagulated product and the production involves slow baking of Chhana mixed with 25% sugar and 5% maida burnt by using flat bottom cast iron plate or cooked after wrapping in Sal leave by keeping on low fire. It takes more time and cost depending on sizes, shape of products. It has pleasant cooked flavour and rich taste with cake like body & texture. Latest technology for baking through microwave oven, quick processing of food with high organoleptic, nutritional and keeping quality. Using this to developed the baking process for the Chhana Podo product. The cow and buffalo milk were mixed together according to the cow & buffalo milk ratio (R) that are 1:1, 1:2, 1:3, 2:1 & 3:1 respectively. Attempts were made to standardize the production of Chhana Podo. The binding agents used at, maida (5%) and sugar (20%) (based on Chhana) adjudged most suitable for Chhana Podo production. Chhana Podo product is best at the cow and buffalo ratio was (2:1), at 1700C temp for the 12 min baking period. The recorded a shelf life up to 45 days at refrigerated temperatures. Keywords: Chhana Podo, Baking Temperature, Microwave oven, Period, Coagulant, Maida, Shelf life.

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