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

• Published in: Journal of food science and technology Vol. 56; no. 1; pp. 302 - 309
• Main Authors: Pal, U. S., Das, M., Nayak, R. N., Sahoo, N. R., Panda, M. K., Dash, S. K.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.01.2019; Springer Nature B.V
• Subjects: Baked goods; Cheese; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dairy products; Food quality; Food Science; Microbiological analysis; Nutrition; Original; Original Article; Storage; Sugar; Sweet taste; Yeast; Yeasts; Yeast and mould count; Storage; Chhenapoda; Total plate count; Retort processing
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3490-6

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 × 10 7 to 4 × 10 4 and YMC from 3 × 10 3 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.