Development and quality assessment of low fat Chhana

Abstract

Four different types of Chhana were prepared from skim milk with the addition of different levels of soy milk. The use of skim milk and soy milk as a source of high protein and low fat. The milk blends of soy beans, with skim milk were at replacement levels of T1 (85:15), T2 (75:25), T3 (65:35), % while the skim milk T0 (100:00) served as control Chhana. The qualities of prepared Chhana were evaluated by using physical and chemical parameters. It was observed that the addition of soy milk with skim milk decreased the organoleptic score of overall acceptability the prepared Low Fat Chhana T1 (8.32) followed by T0 (7.39), T2 (7.71), T3 (6.84). Various analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result prepared low fat chhana was subjected to chemical, microbial, and sensory analysis to evaluate the suitability of low fat chhana were T1 protein (17.12%), fat (3.10%), ash (3.72%), acidity (0.22%) and carbohydrate (24.00%) as comparable to control without adversely affecting the sensory parameters. Based on the result it was indicated that beneficial component of high protein in soy milk and low fat skim milk made them more favorable choice for dairy technologist to develop low fat chhana especially for healthy sweets.