Abstract
ABSTRACTThe influence of baking temperature (120–150°C) and time (80–120 min) on selected physico-chemical and textural characteristics of chhana podo were investigated, and the baking conditions were optimized using response surface methodology. Crust and crumb moisture contents, total color difference, hardness, and specific volume were used as quality indices. The face-centered central composite design was used to study the effects of independent factors on the quality attributes. Moisture content decreased with baking temperature and time, while total color difference, hardness, and specific volume increased. The second-order polynomial models predicted the experimental responses adequately (% p < 5) and the lack-of-fit was not significant. The optimum conditions of baking were observed as 135ºC for 104 min. The crumb and crust moisture contents, specific volume, hardness, and total color difference of chhana podo were determined as 55.9%, 19.7%, 1.2 cm3/g, 22.7 N and 45.3, respectively.
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