Abstract
In the production of shelf‐stable dietetic Chhana kheer, optimised levels of Chhana and artificial sweeteners were examined using a stationary retort. The product was characterised by short lag period for heating (jh) (0.78–1.03), small heating rate index (fh) (7.69–17.00 min) and short lag factor for cooling (jc) (0.76–1.06), implying convective heating regime. The total process time B was 19.13–32.98 min for corresponding process lethality values (Fo) of 4.56–25.50 min. Based on optimisation, processing of the dietetic Chhana kheer at 121.40 °C for 20 min was found to be the optimum. Optimised product was stable up to 90 days at 37 °C.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
