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Journal of Food Science and Technology

, Volume 56, Issue 1, pp 302–309 | Cite as

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

  • U. S. PalEmail author
  • M. Das
  • R. N. Nayak
  • N. R. Sahoo
  • M. K. Panda
  • S. K. Dash
Original Article
  • 7 Downloads

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, 200 g) and sugar (0, 100, 200, 300, 400 g) per kg cheese and ingredient proportion was optimized based on sensory scores. Prepared chhenapoda sample of 200 g 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 45 min). 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 (30 min 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 30 min resulted in microbiological safe and sensory acceptable product which could be stored up to 30 days under refrigerated condition.

Keywords

Retort processing Chhenapoda Storage Total plate count Yeast and mould count 

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • U. S. Pal
    • 1
    Email author
  • M. Das
    • 1
  • R. N. Nayak
    • 1
  • N. R. Sahoo
    • 1
  • M. K. Panda
    • 1
  • S. K. Dash
    • 1
  1. 1.AICRP on PHET, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and TechnologyOrissa University of Agriculture and TechnologyBhubaneswarIndia

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