Study on physio-chemical and sensory properties of chhana burfi incorporate with chocolate flavoured whey protein powder

Abstract

Chhana burfi blended with chocolate flavored whey protein powder is a unique innovative product with rich chocolaty taste and flavour and has soft body texture. In present investigation, Chhana burfi was manufactured from buffalo milk chhana. The burfi was incorporated with chocolate flavoured whey protein powder. Sugar was added at the rate of 24 per cent of original wight of chhana for all three treatments. Whey protein powder was used at different levels viz., 5 per cent (T1), 10 per cent (T2) and 15 percent (T3) of the plain chhana (w/w). Among these levels, Chhana burfi prepared with 10 per cent level of addition of chocolate flavoured whey protein powder found to be acceptable by sensory panel (9 point hedonic scale). The prepared chhana burfi was subjected to physico-chemical and microbial analysis. Addition of whey protein powder in chhana burfi improved sensory quality and acceptability of the product. It is concluded that chhana burfi incorporated with 10 per cent whey protein powder is best in overall acceptability and microbial quality.