Abstract
SummaryChhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) can be used as a raw material for the manufacture of various types of sweets popular all over India. Texture Profile Analysis (TPA), using an Instron Universal Testing Machine, was used to determine the effect of different coagulants on the textural characteristics of chhana. Chhana was made using three different coagulants: citric acid, lactic acid and calcium lactate, at five different concentrations, 0.5, 1, 2, 4 and 8%. Two types of dilution media, distilled water and acid whey, were used. The textural characteristics obtained when aqueous 0.5% citric acid, aqueous 0.5% lactic acid and 4–8% calcium lactate solutions, using acid whey as the solvent, gave similar TPA readings to normal chhana.
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 callMore From: International Journal of Food Science & Technology
Disclaimer: 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.
