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- Title
Comparative studies on the quality of sandesh from cow milk chhana with soy-milk chhana addition.
- Authors
Akther, Shireen; Shahriar, Sha Md. Shahan; Alam, Md. Kauser-UL; Matin, Abdul; Sarwar, Nazmul
- Abstract
Introduction. Sandesh is a popular chhana based sweetmeat of Bangladesh. The present study was carried out to compare the quality of Sandesh made from Cow-milk Chhana and along with addition of different level of Soymilk Chhana. Materials and methods. Four different types of Sandesh, namely S1 (from 100% cow milk chhana), S2 (75% cow milk chhana +25% soy milk chhana), S3 (25% cow milk chhana + 75% soy-milk chhana) and S4 (100% soy-milk chhana) were processed in the Laboratory of the Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University. Prepared sandesh samples were analyzed for moisture, protein, fat, ash, carbohydrate content, % acidity and sensory properties. The acceptability of Sandesh samples were studied by a taste panel consisting of 15 panelists. Results and discussions. Results indicated that the moisture content were 22.53±0.12, 22.95±0.20, 23.54±0.22 and 25.44±0.17% respectively; protein content 21.87±0.32, 23.02±0.17, 25.92±0.42 and 29.62±0.23%; fat content 20.44±0.05, 19.02±0.03, 17.00±0.05 and 16.42±0.10%; ash content 0.88±0.04, 1.39±0.03, 1.53±0.04 and 1.95±0.02%; acidity 0.05, 0.033, 0.023 and 0.22% and carbohydrate content 34.28±0.22, 33.62±0.16, 32.01±0.59 and 27.15±0.31% respectively. On the basis of sensory evaluation of colour, flavor, texture and overall acceptability, Sandesh made from fresh cow milk chhana ensure highest acceptability and liked very much. Sandesh made with 75% Cow-milk Chhana and 25% Soy-milk Chhana (S2) was also liked moderately and other types (S3 and S4) were not acceptable. Conclusions. Soy-milk Chhana can be used as a replacement of Cow-milk Chhana in preparation of Sandesh.
- Subjects
SOYMILK; MILK quality; MILK analysis
- Publication
Ukrainian Food Journal, 2017, Vol 6, Issue 3, p514
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2017-6-3-11