Preparation of arrow root powder Chamcham flavored with Pista

Abstract

The present study was carried out using different levels of pista with a view to optimize the process for manufacture of Chamcham and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of pista @ 0, 1, 2 and 3% in the Chamcham with 93% sugar to finalize the experimental treatments. Experimental Chamcham samples were analyzed for sensory, chemical and microbiological qualities. It was observed that Chamcham samples under different treatments showed significant differences for total solid, fat, protein, ash, moisture and total fiber content. The values were ranged from 53.02, to 58.26, 12.14 to 12.31, 8.27 to 8.56, 1.24 to 1.36 and 41.73 to 46.98%, respectively. Non-Significant difference was observed within the colour and appearance and the body and texture score of different types of Chamcham. The microbial result indicates that SPC was within acceptable upto 7th day. The coliform count was not detected up to 15th days. The yeast and mould count was observed above the acceptable limit from 7th day. This may be due to inadequate cleaning or aseptic condition. Hence it is recommended that the aseptic condition should be maintained during product preparation. So, it is concluded suggested that Chamcham could be prepare successfully by adding different proportion of pista flavour. It was suggested to incorporate pista flavour @ 2% which showed better overall acceptability and result among the all treatments.