Asian Journal of Dairy and Food Research, volume 25 issue 1 (march 2006) : 28-33

CHEMICAL COMPOSITION AND SENSORY EVALUATION OF SANDESH MANUFACTURED IN SCRAPED SURFACE HEAT EXCHANGER (SSHE)

J.S. Patel!, A.G. Bhadania, V.R. Boghra

Affiliations

¹Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand Campus, Anand - 388 110, India

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Cite article:- Patel! J.S., Bhadania A.G., Boghra V.R. (2024). CHEMICAL COMPOSITION AND SENSORY EVALUATION OF SANDESH MANUFACTURED IN SCRAPED SURFACE HEAT EXCHANGER (SSHE). Asian Journal of Dairy and Food Research. 25(1): 28-33. doi: .

ABSTRACT

Scraped Surface Heat Exchanger (SSHE) was developed for preparation of sandesh. The prepared control samples and experimental samples were organoleptically evaluated for its sensory quality using 9-point hedonic scale. Experimental trials were conducted by varying batch size, scraper speed and initial moisture content of chhana. The experimental samples were found at par with the control in flavor, color and appearance and overall acceptability scores. In body & texture, control was superior to all the experimental samples. The body and texture attributes of sandesh were greatly influenced by the loading of chhana-sugar mixture, speed of the scraper assembly and initial moisture content in chhana.

KEYWORDS

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Asian Journal of Dairy and Food Research

CHEMICAL COMPOSITION AND SENSORY EVALUATION OF SANDESH MANUFACTURED IN SCRAPED SURFACE HEAT EXCHANGER (SSHE)

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