Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet).

Abstract

A study has been undertaken to optimize ingredient proportions for preparation of chhenapoda and the effect of retort processing on its quality and storability. Chhenapoda was prepared from cottage cheese with standard practices followed by confectioners using different levels of semolina (0, 50, 100, 150, 200g) and sugar (0, 100, 200, 300, 400g) per kg cheese and ingredient proportion was optimized based on sensory scores. Prepared chhenapoda sample of 200g were packed in pre-fabricated 3 side seal multilayer laminated retortable pouches, hermetically sealed and retort processed at different temperatures (100, 110 and 120°C) and time intervals (15, 30 and 45min). It was found from Response Surface Methodology (RSM) technique that addition of 18.5% sugar and 7.5% semolina with cottage cheese was optimum for chhenapoda preparation. Microbiological analysis showed that total plate count and yeast and mould count (YMC) decreased from 110 × 107 to 4 × 104 and YMC from 3 × 103 to 0 respectively during retort processing (30min thermal processing in laminated pouch at 120°C). From the storage study, it can be concluded that retort processing of chhenapoda in laminated pouch at 120°C for 30min resulted in microbiological safe and sensory acceptable product which could be stored up to 30days under refrigerated condition.