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


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.


Retort processing Chhenapoda Storage Total plate count Yeast and mould count 


  1. Abhishek V, Kumar R, George J, Nataraju S, Lakshmana JH, Kathiravan T, Madhukar N, Nadanasabapathi S (2014) Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches. Int Food Res J 21:1553–1558Google Scholar
  2. Agathian G, Nataraj S, Singh S, Sabapathy SN, Bawa AS (2009) Development of shelf stable retort pouch processed ready-to-eat dal makhani. Ind Food Pack 7:55–62Google Scholar
  3. AOAC (1984) Official methods of analysis. Association of Official Analytical Chemists (AOAC), WashingtonGoogle Scholar
  4. Bindu J, Ravishankar CN, Srinivasa Gopal TK (2007) Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches. J Food Eng 78:995–1000CrossRefGoogle Scholar
  5. Chiralt A, Martinez-Navarrete N, Martinez-Monzo J, Talens P, Moranga G, Ayala A, Fito P (2001) Changes in mechanical properties throughout osmotic processes: cryoprotectant effect. J Food Eng 49:129–135CrossRefGoogle Scholar
  6. Devi TB, Dash SK, Bal LM, Sahoo NR (2016) Physicochemical and microbiological characteristics of ginger paste (cv. Suprabha) during storage in different packaging and temperature conditions. Cogn Food Agric 2:1–10Google Scholar
  7. Ghosh BC, Rao JK, Balasubramanyam BV, Kulkarni S (2002) Market survey of chhanapoda sold in Orissa, its characterisation and utilisation. Ind Dairym 54:37–41Google Scholar
  8. Ghosh BC, Rao JK, Balasubramanyam BV, Kulkarni S (2007) Process standardization and shelf life evaluation of chhana podo. Ind J Dairy Sci 60:11–19Google Scholar
  9. Gould GW (1995) New methods of food preservation. Blacckie Academic and Professional, LondonCrossRefGoogle Scholar
  10. IS: 6273 [II] (1971) Indian Standard, Guide for sensory evaluation of foods (part-II, methods and evaluation cards). Indian Standards Institution, New Delhi, p 36Google Scholar
  11. Kamatt SR, Chander R, Sharma A (2005) Effect of radiation processing on the quality of chilled meat products. Meat Sci 69:269–275CrossRefGoogle Scholar
  12. Khan MA, Semwal AD, Shrama GK, Mahesh C, Natraj S, Srihari KA, Bawa AS (2011) Development and evaluation of long shelf-life ambient stable chappaties without the use of chemical preservatives. J Food Proc Technol 2:107Google Scholar
  13. Khandelwal SK, Kumar S (2007). An improved process of production of channa podo. Indian Patent Application No.: 607/MUM/2003 AGoogle Scholar
  14. Kumar R, Nataraju S, Jayaprahash C, Sabhapathy SN, Bawa AS (2007) Development and evaluation of retort pouch processed ready-to-eat coconut kheer. Ind Coconut J 37:2–6Google Scholar
  15. Lakshmana JH, Jayaprahash C, Kumar R, Kumarswamy MR, Kathiravan T, Nadanasabapathi S (2013) Development and evaluation of shelf stable retort pouch processed ready-to-eat tender jackfruit (Artocarpus heterophyllus) curry. J Food Proc Technol 4:274Google Scholar
  16. Leistner L (2000) Basic aspects of food preservation by hurdle technology—review. Int J Food Microb 55:181–186CrossRefGoogle Scholar
  17. Majumdar RK, Dhar B, Roy D, Saha A (2015) Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics. J Food Sci Technol 52(9):5671–5680CrossRefGoogle Scholar
  18. Mohammedali Shihab CP, Hafeeda P, Kumar R, Kathiravan T, Nadanasabapathi S (2013) Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari kanchi payasam in flexible retort pouches. Int Food Res J 20:2247–2252Google Scholar
  19. Mukhopadhyay S, Majumdar GC, Goswami TK, Mishra HN (2013) Fuzzy logic (similarity analysis) approach for sensory evaluation of chhana podo. LWT Food Sci Technol 53:204–210CrossRefGoogle Scholar
  20. Panda MK, Pal US, Bal LM, Mohapatra T (2015) Changes in tissue structure and textural characteristics of maize grain during cooking process. J Food Meas Charac 9:130–134CrossRefGoogle Scholar
  21. Rajan S, Kulkarni VV, Chandirasekaran V (2014) Preparation and storage stability of retort processed Chettinad chicken. J Food Sci Technol 51(1):173–177CrossRefGoogle Scholar
  22. Rajkumar V, Dushyanthan K, Das AK (2010) Retort pouch processing of Chettinad style goat meat curry-a heritage meat product. J Food Sci Technol 47(4):372–379CrossRefGoogle Scholar
  23. Ranganna S (1986) Hand book of analysis and quality control of fruit and vegetable products, 2nd edn. Tata McGraw-Hill Publishing Company Limited, New DelhiGoogle Scholar
  24. Sabapathy SN, Bawa AS (2003) Retort processing of RTE foods. Food Nutr World 1:28–29Google Scholar
  25. Sabapathy SN, Ramakrishna A, Srinivasa AN (2001) Current status and potential for retort processed foods in India. Ind Food Indus 20:78–79Google Scholar
  26. Tirkey B, Pal US, Bal LM, Sahoo NR, Bakhara CK, Panda MK (2014) Evaluationof physico-chemical changes of fresh-cut unripe papaya during storage. FoodPack Shelf Life 1:190–197CrossRefGoogle Scholar

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

Personalised recommendations