STUDY ON SENSORY QUALITIES OF CHHANA PODO FROM COW MILK*

Article Id: ARCC1484 | Page : 193 - 196
Citation :- STUDY ON SENSORY QUALITIES OF CHHANA PODO FROM COW MILK*.Asian Journal Of Dairy and Food Research.2010.(29):193 - 196
Sushma. T. Sawant, Jayashri U, Pisal, R.J. Desale and D.G. Kadam
Address : Deptt of Animal Science and Dairy Science, Mahatma Phule Krishi Vishva Vidalaya, Rahuri - 413722, India

Abstract

Chhana is famous for various sweets preparation as a base product. Chhana podo is
prepared from chhana which is a famous product of Orissa that is eastern part of country.
Chhana podo prepared from cow milk standardized to 4 per cent fat using 25 per cent sugar and
5 per cent maida (52 M2) and baked for 80 mints at 150ºC had better sensory quality than 20
percent sngar and 4 percent maide (51 M2) 20 percent sugar and 5 percent maida and 25
percent sugar 4 percent maida (52 M1) other treatment combinations

Keywords

Chhana podo Sensory quality.

References

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