Flavour quality of chhana spread prepared with moringa leaves

Abstract

The present investigation was an attempt to Development of Chhana spread prepared with moringa leaves extract was prepared by the using of cow milk with 0%, 5%, 10%, 15% and 20% moringa leaves extract, Lactic acid and calcium lactate were used as coagulants, three levels of salt 1%, 1.5%, and 2% . The prepared samples were stored at refrigeration temperature (5 0C) for 0, 10, 20 and 30 days. The fresh and stored samples were analysed for their sensory qualities. The superior flavour quality of Chhana Spread obtained when samples prepared with 15% moringa leaves extract, calcium lactate as coagulant and 1.5 % salt, which can be stored up to 20 days at refrigeration temperature (5 0C). Considering the medicinal and nutritional importance of Chhana spread this technology can be used in commercial scale basis.