Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters

Abstract

With a wide range of beneficial effects on human health, various dietary fibres such as microcrystalline cellulose (MCC), inulin, oat fibre and wheat fibre were screened based on their bulking ability in the functional Chhana‐murki (FCM) with respect to sensory and physical properties. Sensory scores were maximum for MCC at 7.5% having optimum moisture content and water activity and minimum hardness, whereas oat and wheat fibres increased the hardness of the product while decreasing the moisture content and water activity thus lowering the sensory scores. Further, replacement of MCC with inulin in 1:1 ratio improved the product characteristics.